- [1] Non-food contact surfaces of equipment and utensils clean
Ceiling above walk in fans is collecting a large amount of dust and some mold. Clean and sanitize thoroughly to maintain sanitary conditions.
- [1] Installed; maintained
Drain under hand sink at front counter leaking and causing rot in the wood beneath. Repair drain so that no leaks occur to prevent standing water and replace rotted cabinetry to ensure sanitary conditions and limit potential pathogen growth. **Hand sinks should be used only for handwashing - no food or other items should be disposed of in sink**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Area of floor behind counter is missing tile and splintered. Repair floor and patch so that the area is smooth and cleanable. *Operator indicated that the flooring was due to be replaced completely in the near future*
- General Comments that relate to this Inspection
Hand sink stockedTest strips availableHot food reheated to 140-165F (observed)Hot food holding at 4 hours max-time is labeled on food productSanitizer buckets in place-200ppm quatThree compartment sink set up ok-sanitizer is pulled from back dispenserSingle service utensils are indiviudally packagedThawing done under refrigerationHot dogs @ 155F+Deli display case @ 40FWalk in cooler @ 40F**Hot water is borderline. Hot water is available but takes a long time to dispense and reaches about 100F. Advised operator that hot water must be available at all times for hand washing; and any lapse in hot water provision could lead to permit suspension.
- General Comments that relate to this Inspection
Restroom stocked and cleanAll food product stored off floorAll coolers @ 40F or belowEggs stored on bottom shelfFacility cleanGarbage area clean and orderlyChemical storage and food storage separateIce is from commercial source
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3/2/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedThree compartment sink ok-200 ppm quatSanitizer buckets okTest strips availableNot hot holding at time of inspection*Reviewed procedure with operator. All hot foods discarded after 4 hoursThawing done under refrigerationFacility clean**Discussed storage of single service utensils and importance of storing them all in one direction with eating side down.
- General Comments that relate to this Inspection
**No violations observed during the inspectionRestroom stockedFacility cleanIce is commercialNo sign of pestsFood stored off floorChemical storage okDairy storage @ 40F**Raw shell eggs to be stored on bottom shelf
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1/10/2014 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
All lights must be shielded.
- [1] Lighting provided as required; fixtures shielded
All lights must be shielded.
- General Comments that relate to this Inspection
-Hand sink properly stocked and used.-Sausage Egg Sandwich 145F.-Tornados 157-163F-Hot dogs 153-158F-Thongs ok-Condiments ok.-Single service ok.-Storage ok.-Freezer -20F.-Walk-In 38F.-Bathroom ok.
- General Comments that relate to this Inspection
-Reach-In 25F.-Walk-In 38F.-Freezer -20F.-Bathroom ok.-Dairy dates ok.-Bread dates ok.-Cans dates ok..-Storage ok
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1/29/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding at 149-155 degree F hot dogs; tornadoes.2) Deli cooler at 37 degree F all product dates good.3) Soda and coffe ok.4) Microwave ok5) Three comp sink6) Test strips and thermometers 7) Handsink stocked ok
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized.2) Beer refer good hazardous product.3) Dairy refer at 36 degree F all product dates good.4) Cans and product dates good.5) Mop area chemicals ok6) Trash area ok
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1/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: The below were noted at time of inspection:1) Sanitizer bucket at 100 PPM2) THermometers and test strips available3) Hot holding good sandwiches 140 degree F; hot dog at 142-147 degree F4) Soda machine coffee area clean and organized5) Condiments good6) Throw product away after 4 hours*******New manager since last inspection has serv safe will have 15 days to obtain the Washoe County CFPM at 1001 East Nonth Street Building B $25.00 fee***********************
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection.1) Beer Refer at 40 degree F 2) All product dates good3) Handsink stocked and hot/cold4) Trash area ok5) Store organized and clean storage good6) Buy ice7) Freezer at -5degree F product all frozen
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1/13/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot holding: Brats 170 f; Sausage 172.Nacho Cheese @ 142. Snack bar area clean and all food products stored properly. Tongs stored properly.Floors and counters clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink stocked for snack bar.Walk in 38 f. All food products stored properly.Freezer @ 0 f. All food frozen. All aisles and floor clean.All can product in good condition and have current fresh dates.Dry storage - ok.
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3/23/2010 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
This facility will need to have a Certified Food Protection Manager on hand for this facility. An employee of this Jackson food store will need to complete a Serv Safe course w/in 60 days of todays date 11/4/09. If this facility does not have Certified food protection manager w/in this time frame further enforcement will take place. Once the serv safe course is completed bring serv safe certificate attached w/ test score to receive Washoe County CFPM Card.
- General Comments that relate to this Inspection
Opening inspection:Hot Holding: Polish dogs 145-160 f;Taquitoes - 146 f.All tongs stored properly.Handsink ok.Counter; walls; floors - ok.Bathroom - okCategorized as a Risk 2 snackbar.
- General Comments that relate to this Inspection
Opening inspection:Walk in @ 38 f - okFreezer 0 f - okAll aisles; walls; shelving - okDry storage in backroom - ok.RIsk 1 facility.
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11/4/2009 | Opening Inspection | 100 |
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