Jukebox Java, 1001 E 9th St, Reno, NV - inspection findings and violations

Business Info

Name: JUKEBOX JAVA
Address: 1001 E 9th St, Reno, NV
Total inspections: 4
Last inspection: 3/18/2016

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Violations from previous inspections have been corrected. Staff is labeling preppared items.	3/18/2016	Routine Reinspection 2nd	100
[2] Food protected during storage; preparation; display; service; transportation Observed miscellaneous prepped foods not being date labeled. All prepped items must be labeled with a discard date to ensure proper product rotation. This item will be reinspected Friday March 18th. General Comments that relate to this Inspection The following items have been addressed since the last inspection: - Soup is being reheated on hot plate to 165F then being transferred to steam well. - Staff has been trained on proper glove use. - Vegetables are being washed in prep sink. Prep sink has been cleaned. - All staff aware of proper contact time in Quat and both faucets serving three comp sink are being turned on and utilized as rinse portion instead of filling rinse compartment. - Syrup build up on floor has been cleaned. - Wiping cloths are now in sanitizer buckets. - All potentially hazardous foods have been moved out of Pepsi fridge and a request to replace this unit has been submitted. Other items of note: - A work order has been submitted to install a splash guard between hand sink and coffee syrup table. - A work order has been submitted to replace burned out light bulb in reach in freezer.	3/15/2016	Routine Reinspection 1st	98
[2] Food protected during storage; preparation; display; service; transportation Observed staff breaking eggs with gloves on and then proceeding to prep ready to eat items with the same gloves. Observed good handwashing by staff throughout inspection so this item was not violated as the 5 point violation. However; since facility policy is gloves at all times staff needs to be properly trained on glove use and when to change gloves between raw and ready to eat items.According to staff; soup is received frozen and placed in steam vessel to reheat for approximately 2-3 HRS. Facility must rapidly (within 2 HRS) reheat commercially prepared food to165F if it is to be hot held.Observed facility storing potentially hazardous foods in Pepsi refrigerator that is not designed to store potentially hazardous foods. These items must be stored in the other refridgerator. Observed miscellaneous prepped foods not being date labeled. All prepped items must be labeled with a discard date to ensure proper product rotation. Staff also stated they may have an opened chub of deli meat for as long as 2 weeks. Opened and prepped food must be served or discarded within 7 days unless operator can provide WCHD with proof of a longer shelf life. According to staff; vegetables are being washed in rinse compartment of three compartment sink and not in prep sink. Prep sink must be utilized for washing vegetables. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Observed three compartment sink set up with soap and sanitizer solutions only during inspection but no rinse water and observed staff not allowing proper contact time of sanitizer solution for dishes numerous times throughout inspection. Ensure rinse compartment is utilized routinely and dishes are allowed to have 30 seconds contact time. [1] Non-food contact surfaces of equipment and utensils clean Observed prep sink with buildup of dirt. This sink needs to be kept clean at all times. Ensure sink is thoroughly cleaned and sanitized prior to use for prepping food.Observed syrup buildup on floor in office from soda boxes; under slicer table; cabinets under self service coffee dispensers; bottom of freezer; around hand washing sink. These areas need to be cleaned. [1] Wiping clothes: clean; use restricted Observed numerous moist cloths on counters throughout facility. Moist wiping cloths must be kept in sanitizing solution of 50-100 ppm Chlorine or 200-400 ppm Quat between uses to prevent bacteria growth. General Comments that relate to this Inspection Hand sink stocked. Restrooms clean and stocked.Final cook temp of egg whites @ 200F. Pepsi fridge @ 34F. Aujus @ 41F. Soup hot holding @ 189F. German Potato salad hot holding @ 175F. Dairy fridge @ 35F. Three comp sink in use during inspection. Sanitizer section @ 400 ppm Quat. Sani bucket set up with 200 ppm Quat. Make up Unit @ 40F. Cheese @ 37F. Roast beef @ 41F; tomatoes @ 38F; hot dogs @ 37F. Reach in fridge @ 34F. Roast beef @ 36F. Beef @ 43 (just placed in unit).Replace burned out light bulbs in front freezer and in Pepsi fridge. Discussed slicer cleaning procedures. No issues noted. Ice machine clean. Good scoop storage. Discussed employee health and staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.No pest issues noted during the inspection.Install a splash guard between hand sink and coffee syrup table.CFPM (list all CFPMs in facility): Holly Hirt has taken exam. Waiting on certificate. No employees have taken exam in last year and failed.	3/11/2016	Routine Inspection 1st	92
General Comments that relate to this Inspection NOTES:OK TO ISSUE PERMIT TO OPERATE.PRIOR TO OPENING MUST RE-INSTALL MISSING CEILING TILES IN THE KITCHEN AND HALLWAY AREA.HANDSINK AVAILABLE AND PROPERLY STOCKED.LEFT HANDWASHING SIGNAGE ON SITE.DISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS.ALL REFRIGERATION AND FREEZER TEMPS GOOD AND WORKING PROPERLY.DISCUSSED COOLING PROCEDURES AND WILL USE PREP SINK FOR ICE WATER BATHS.3-COMP SINK GOOD.DISCUSSED LABELING FOOD ITEMS.NO ADDITIONAL CERTIFIED FOOD PROTECTION AT THIS TIME.FACILITY MUST POST CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE.	12/11/2015	Opening Inspection	100

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