- General Comments that relate to this Inspection
No violations noted.Notes:Restooms/handsinks properly stockedDiscussed importance of handwashing.Discussed no bare hand contact w/ ready to eat foodsDiscussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat w/fever are excluded for at least 48 hours after symptoms stop.Unless a large event is scheduled; operator cooks for same day service onlyReach in cooler at 40 f-chicken 40 f; cheese 40 fObserved three compartment sink set up - goodSanitizer at 100 ppm chlorine.No other CFPM's. No one else has attended the CFPM course in the past year.
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12/14/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Temp taken of pan of beans @ 31F" " beef @ 36FReachin refrig. holding @~40FFreezer holding @ 29FSanitizer is good b/n 50-100ppm- chlorine strips onsite*Ensure water pressure on handsink (low at time of inspection)*Ensure floor around 3 compartment sink is clean (drain area)(Correcting both onsite)
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10/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on ther previous routine inspection conducted on 5/29/2013 have been corrected.Refrigerator has been serviced and now at 34 F. Ensure that air temperature stays at 40 F or below when being opened and closed duriing food preparation.Reviewed with operator sick employee policy as for symptoms that require exclusion and time periods before being allowed to return to work. Staff must be kept informed of illnes/exclusion requirements.
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6/10/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Reach-in refrigerator at 50 F. Observed few TCS foods in small amounts stored in i; product temperatures at 50 F. Owner to contact refrigertaion company today to have refirgerator serviced to keep products at 40 F or less. Refrigertaor has been opened and closed a lot due to food prep taking place. Use refrigerator efficiently to minimize warming of ambient temperature.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Chlorine sanitiser in 3-compartment sink at more than 200 ppm. Corrected on site. Check sanitizer with test strips when made up to keep at 50 to 100 ppm concentration.
- SECTION XVI: GENERAL COMMENTS
Pan of ground beef at 182 F; pan of grilled chicken at 181 F.Noted hand sinks in kitchen and in restroom stocked and functional.
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5/29/2013 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw in shell eggs over RTE (ready-to-eat) foods (carrots). Ensure that raw eggs are always stored below RTE foods to prevent potential for contamination. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All refrigeration temperatures were at or near required levels (Freezer -2F; large 3-door reach-in cooler 36F; deli reach-in 40F).- Tested 50ppm sink sanitizer (bleach) with test strips available.- All chemicals were stored away from foods and properly labeled.- Facility was clean and organized at the time of inspection.
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3/13/2012 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection - Obtain.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All facility/product temperatures observed were at or near regulation (3-door reach-in 44F; freezer 6F; deli reach-in 32F).- Sanitizer levels at regulation (50ppm bleach residual observed - sink).- All hand washing sinks were stocked and operational.- Facility clean and well organized.- Chemicals stored and labeled correctly. Proper storage in refrigeration units.- Replace the missing ceiling tile when overhead plumbing work is complete. Cover any open foods until work is completed and the tile has been replaced.
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10/3/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restroom properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stopStand-up reach in cooler at 34 d-cheese 37 fMake-up cooler at 40 f-turkey 41 f; roast beef 40 fFreezer at 0 fGood food storageFacility clean and well keptCertified Food Protection Manager is no longer working at this facility. Provide a CFPM by 1/6/10. List of instructors left with operator.
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12/6/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restroom properly stockedFreezer at -10 fRefer unit at 38 fSanitizer and test strips on siteFacility clean and well kept
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12/8/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed (1) container of potato salad and (1) carton of buttermilk expired in reach in reefer. Operator voluntarily discarded. Monitor and practice F.I.F.O (First In First Out) procedures in all of your food products to ensure use by dates are current. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Discussed with operator to acquire Washoe County CFPM. Operator to acquire by 05/10/08. Please take Serv Safe test results to Health Dept. @ 1001 E. Ninth Street; Reno; NV 89512 w/picture id. Reviewed employee sick policy and handwashing procedures with operator. This facility is a 2-man operation. Currently facility has back up work if (1) becomes ill. Facility is orderly and clean.
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5/8/2008 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
OK to issue Health Permit to Operate.This is a Risk Category 3 food establishment.Need a Certified Food Protection Manager at this facility within 60 days; or by April 1; 2008. A list of instructors was provided to the owner.
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2/1/2008 | Opening Inspection | 100 |
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