- General Comments that relate to this Inspection
CFPM completed a certification course and obtained ServSafe certificate #12587567; expires on 7/23/2020. CFPM passed on exam on first attempt.There are no additonal CFPM's on staff.
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9/14/2015 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Compliance deadline of 7/27/2015 to obtain a CFPM was issued on previous routine inspection.
- General Comments that relate to this Inspection
All other items noted on the previous routine inspection conducted on 6/19/2015 have been corrected.Food products in hot tholding cases are held for 2 or 1 hour depending on product. Hot dogs on grilles are held for 4 hours. Products not sold are discarded when holding time expires.Products in hot holding are kept at 135 or above as well and temperature are montiored.At this time the following temperatures were checked: hot dog wrap 138 F; pop corn chicken 140 F; bbq rib in bun 140 F; pizza 153 F.Sliced pastrami at 40 F; sliced swiss cheese 42 F; sweet shredded pork 40 F in refrigerated prep unit.
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6/29/2015 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
There is no CFPM currently on staff; The CFPM from the previous inspection is not at this store since December 2014. New Manager will take a certification course to be completed by 7/27/2015.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted counter top dirty under drink dispensers. Clean frequently to keep counter clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towels not available at back area hand sink. Must keep all hand sinks properly stocked at all times.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted floor dirty in back area under ice machine; dry storage shelves and bag in box soda rack and walk-in freezer floor under shelves. Clean floor under all equipment frequently to keep floor clean.
- General Comments that relate to this Inspection
Product temperatures checked ar 45 F on top of refriegrated prep unit. Keep product temperatures at 40 F or below.Walk-in cooler at 35 F. Product temperatures chcecked at 35 F to 37 F in walk-in cooler.Walk-in freezer at -6 F.Holding time for Food products in hot holding equipment is one and two hours for different products. Prodcuts are marked with time to disrcad by.Noted other hand sink properly stocked.
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6/19/2015 | Routine Inspection 1st | 94 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Walk-in freezer floor under shelves has not been cleaned; floor will be cleaned today per manager.
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6/27/2014 | Routine Reinspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor under walk-in freezer shelves noted to be drty. Clean floor mmore frequenlty to keep it clean.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F. Walk-in freezer at 0 F.Refirgerated prep unit at 38 F;Chicken pizza 142 F in hot food case. Holding time for foods in hot case is 2 hours.B M hot dof 172 F; jumbo hot dog 182 F on roller grilles. Holding time for foods on grilles is 4 hours.Grilled cubed chicken 38 F; shredded meat 46 F; shredded cheese 46 F; sliced salami 46 F; sliced turkey 41 F inside and on top of prep table. Items at temperatures above 40 F had been recently out to prep foods; foods are not left out too long to keep under proper time and temperature control.Keep crate with bags of lemons off the floor in walk-in cooler.Noted hand sinks in prep areas and in restrooms stocked and functional.Temperature logs for monitoring of food product temperratures being fiilled out dailly.Operational plan for out door barbecue was submitted last yeasr and found to be acceptable. Outfdoor barbecue is seasonal operation and days vary during season; not in operation this day.
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6/20/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Certified Food Protection Manager has applied for and obtained the WCHD's certificate. Certifciated is posted in the establishment. CFPM requiirement has now been met.Operational plan for outdoor barbecue operation must bu submitted by12/18/2013
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11/25/2013 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility not yet in compliance with Certified Food Prptection Manger requirement for which deadline was on 5/26/2013. Per previous follow-up phone calls; two staff members have completed and both received the ServSafe certicate already. In order to meet the latter requirement; one staff memeber must apply for WCHD certificate by 11/25/2013; failure to meet this deadline may result in suspension of health permit and reinspection fees for each additional follow-up inspection will be assessed
- General Comments that relate to this Inspection
Other item from the previous routine inspection conducted on 6/26/2013 has been corrected.Facility conducts outdoor barbecue operation occassionally. Outdoor barbecue operational plan has not been submitted to WCHD for review. Must have outdoor barbecue operational plan submitted by 12/18/2013. Provided copy of outdoor barbecue policy/gudelines to manager.
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11/18/2013 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manger has been obtained for this store. Deadline given on opening inspection was for 5/26/13. Must have one full time employee of this store complete an approved certification course by 7/26/2013. List of approved instructors and on-line courses provided to staff.
- [1] Installed; maintained
Noted standing water due to slime build-up in floor sink for drink dispensers' drain pipes. Clean floor sink more frequently to keep free of slime and properly drained.
- General Comments that relate to this Inspection
Product temperatures in hot holding equipment were good. Corn dog 140 F; wrap 150 F; large hot dog 170 F; small hot dog 176 F; tornadoes 167 F and 182 F.Food products are held for two hours only in hot holding equipment; time tracking procedure is in place.Noted hand sinks in prep areas and restrooms stocked and functional.Quats test strips are available. Use test strip to check sanitizer in 3-compartment sink
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6/26/2013 | Routine Inspection 1st | 96 |
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