- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed a deep fryer basket with duct tape wrapped around the handle. Ensure all non food contact surfaces are smooth and easily cleanable to reduce cross contamination.*Corrected during the inspection. Operator had a new fryer basket and they replaced the old one.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Observed a leak at the middle handsink. Also; hot water knob was not functioning. Faucet did have hot water when the cold faucet was used. Ensure faucet is not leaking and fixtures are maintained within 14 days; 11/23/15.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
-Observed employee items stored in several places throughout the facility. Ensure employees have an area where they can store personal items and food items to reduce the spread of bacteria and viruses and to reduce cross contamination.*Corrected during the inspection. Operator moved all employee items to a designated shelf area.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Discussed new regulations and no bare hand contact with ready to eat foods.-Handsinks clean and stocked.-Restrooms clean and stocked.-Reach in cooler at 42F. Raw chicken wings at 40F. Stored properly.-Make up unit at 42F. Potato salad at 38F; coleslaw 36F.-Reach in freezer at -2F. All product frozen and stored properly.-Cooked chicken wings at 236F.-Temperature logs were reviewed and looked good.-Walk in cooler at 34F. Fries at 39F; ranch 38F.-Hot holding temperature good. Baked beans at 154F.-Ice machine clean and scoop stored properly.-Observed good food storage.-Observed good chemical storage.-3 compartment sink set up properly. Sanitizer at 200 ppm Quat.-Test strips available.-Sanitizer bucket at 200 ppm Quat.-Mop area clean and organized.-Operator was unsure of PCO. No signs of pests or vermin.-Observed clean utensils and good storage.-Facility was clean.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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11/10/2015 | Routine Inspection 1st | 96 |
- [5] Necessary toxic items properly stored; labeled; used
Observed bottle of sanitizer and bottle of water unlabeled. Also observed bottle of degreaser with label unreadable. Ensure all chemical bottles are properly labeled with their contents to prevent misuse. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed both employees doing a great job of washing hands.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 36 f-coleslaw 40 fMake-up table at 39 f-potato salad 38 f-coleslaw 37 f-ranch 39 fFinal cook on chicken wings at 191 fReviewed temp. logs - logs accurate and complete.Observed pork and beans on steam table at 40 f. Per employee; usual procedure is to heat beans on stove and then place on steam table. Beans are a commecially canned product and need to be reheated to 140 f. Beans that have been cooled need to be reheated to 165 f. Please note that if this is observed again; points will be debited. Employee corrected on site.Discussed cooling procedures - Product is cooled in walk in cooler inside stainless steel pans. Ensure product level does not exceed more than 2 inches. Ensure product is cooled uncovered or at least vented. Product must cool from 140 f to 40 f within 4 hours. Recommend taking temperatures to ensure process is meeting this time frame.Sanitzer buckets at 100 ppm chlorineSanitizer in three compartment sink at 100 ppm chlorine. Test strips available.Facility clean and well kept
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10/13/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Observed good employee handwashing - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-coleslaw 39 f-chicken 37 Prep cooler at 35 f-potato salad 37 fBeans hot holding at 157 fFinal cook temp of chicken wings at 196 f - 201 f3 compartment sink set up checked fine. Sanitizer at 100 ppm chlorine.Sanitizer bucket at 100 ppm chlorineTest strips availableFacility clean and well keptMaxx Shepperd has a ServSafe Certificate posted on wall. Unable to locate in Washoe County Health District Database. Contact Krista at 328 -6164 to discuss next steps.
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10/7/2013 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
Observed ice scoop with handle lying on top of ice in ice machine. Keep scoop handle off the ice to prevent potentiall contamination of ice. Ice scoop removed from ice and stored in ice scoop holder at this time.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee's sweater and purse left on top of food boxes on dry storage rack. Keep all employees' belongings stored away from food products always. Corrected at this time.
- General Comments that relate to this Inspection
Thermometers in walk-in cooler and other refrigerated equipment were at less than 40 F. Pan of potatoe salad on refrigerated prep unit at 35 F. Tub of potatoe salad in walk-in cooler at 39 F.Pan of baked beans on hot holding table at 165 F.Noted hand sinks in prep areas and in resrooms stocked and functional.Chlorine concentration in sanitizer in 3-compartment sink checked at 200 ppm; keep concentration at 50 to 100 ppm.Noted acohol warning sign posted as required.
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1/20/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/16/2011 have been corrected. Noted few broken cardboard boxes on dumspster enclosure floor that were left there after he previous inspection. Ensure that boxes are picked up daily and placed inside dumpster to keep the enclosure clean.
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2/23/2011 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted pile of cardboard and trash in common dumpster enclosure for strip mall. Clean trash enclosure and ensure that dumpeter enclosure is kept clean.
- General Comments that relate to this Inspection
Walk-in cooler aat 38 F. tub of potatoe salad at 38 F and ans of blanched potatoe fries at 39 F in walk-in cooler.Baked beans at 170 F on hot well. Potatoe salad at 33 F in prep refriigerator.Chlorine sanitizer at 100 ppm concentation in 3-compartment sink.Noted hand sink in prep area and in restrooms stocked and functional.Fix soap dispenser for front area hand sink; other hand sink is avaliable within 8-foot distance.Noted alcohol warning sign posted as required.
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2/16/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Cooking temperature of chicken wing checked at 202 F and boneless chicken wing at 204 F.Baked beans at 175 F; cheese sauce at 150 F on hot holding table.Walk-in cooler at 37 F. Potatoe salad at 40 F. Pan of baked beans at 72 F; beans cooked less than 2 hours ago; do not cover pan of beans for faster cooling. Monitor cooling temperatures to ensure beans are cooled from 140 F to 40 F wihtin 6 hours and from 140 F to 70 F within first 2 hours of cooling process.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted alcohol warning sign posted as required.Dumpster enclosure noted to have small amount of trash behind of grease bin at front of enclosure. Ensure to keep enclosure clean.
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7/9/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Replace caulking for prep sink and hand sink.Shorten ice machine's drain pipe to provide air gap at floor sink.Walk-in cooler and other refrigerated equipment operating at below 40 F.Risk category 3 assigned. One Certified Foor Protection Manager currently on staff full time; facility in compliance with CFPM requirement as of this day.
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3/31/2010 | Opening Inspection | 100 |
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