- [1] Original container; properly labeled
Observed no labels on bagged ice that store bags in house. Ice bags must be labeled with location of ice making/ bagging facility to allow proper traceback.
- [1] Thermometers provided and conspicuous
No thermometers provided in sandwhich coolers. Thermometers must be provided in coolers where food is kept to ensure that food remains at or below 41F to keep food safe.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed pink slime build up on ice machine. Clean regularly to ensure sanitary conditions and prevent pathogen growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirt and grime build up in floor sink in back storage room. Clean regularly to prevent attraction of pests and vermin. Observed hole in floor of bathroom. Fill in hole to prevent harborage of pests and vermin.
- General Comments that relate to this Inspection
Snack bar is not currently in use and hasn't been for several years. Per owner; snackbar permit will stay open; but facility will call WCHD for inspection before operating. CFPM not currently available because snackbar permit is not being used. CFPM must be available if facility decides to serve food again.
- General Comments that relate to this Inspection
Observed:Walk in cooler at 35F; food storage good. Handsink available and stocked with paper towels and pump liquid hand soap. Certified pest control operator contracted for regular service.Foods stored off floor.Cleaning agents stored away from food in back room. ***Do not store chemicals above food or drink in customer section of store. Cold holding of ready to eat foods good; Sandwhiches at 35F; cheese @ 40F. Expiration dates good; FIFO in use.Frozen foods kept frozen. Discussed no bare hand contact with ready to eat foods. Discussed employee exclusion for 48 hours after vomitting and/or diarrhea stops.
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3/24/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
*Snackbar not set up - no operation for snack bar at this time. **When snackbar begins or if this facility wants to close permit call inspector to inform of status. At this time no snack bar operation.Spoke to owner said they want to keep permit open if they want to open.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All drink products have current dates and stored properly. Condensation unit in good condition and no leaks. Floors ok. Ice machine clean and scoop ok. Bags labeled. Reach in coolers @ 40 f. Sandwiches @ 38 f; All food products labeled and dated. All prepackaged and sealed. All food products in store have current dates and prepackaged. All products stored properly on shelving. Coffee area/ soda area clean and well maintained. Inside cabinets clean.Handsink stocked and accessible. 3 compartment sink operational and no leaks. Floor sink ok. Floors and counters clean. Bathrooms clean and stocked.
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1/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Snackbar not set up - no operation for snack bar at this time. **When snackbar begins or if this facility wants to close permit call inspector to inform of status. At this time no snack bar operation.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All drink products have current dates and stored properly. Condensation unit in good condition and no leaks. Floors ok. Reach in coolers @ 40 f. Sandwiches @ 38 f; All food products labeled and dated. All prepackaged and sealed. All food products in store have current dates and prepackaged. All products stored properly on shelving. Coffee area/ soda area clean and well maintained. Inside cabinets clean.Handsink stocked and accessible. 3 compartment sink operational and no leaks. Floor sink ok. Floors and counters clean. Bathrooms clean and stocked.
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1/3/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Operator not currently using snack bar permit. Facility must obtain a CFPM and contact the WCHD prior to commencing any snack bar operations. Contact the WCHD to close the permit if snack bar operations are not going to be conducted @ 328-2434.Handsinks operational and stocked.3 compartment operational.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All dates current on food and drink products.Sandwich cooler @ 40 f. All dates current on sandwich products.Freezer @ 0 f. All ice cream product frozen.Soda/coffee area clean and well maintained.Ice machine clean and scoop stored properly.**Cashier labels bags of ice with sticker at point of sale. Address labels must be put on bags before customer leaves store. Labels up front. Can products free of damage and have current dates.Floors and aisles clean.
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2/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Operator not currently using snack bar permit. Facility must obtain a CFPM and contact the WCHD prior to commencing any snack bar operations. Contact the WCHD to close the permit if snack bar operations are not going to be conducted.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-reach-ins and walk-in less than 40F-product dates current; discussed FIFO policies-food and single service items stored 6" above ground-hand sink stocked-ice machine clean; scoops stored properly-ice bag labels available. *Ensure ice bags are labeled with name; address and phone number of facility at all times for trace back purposes. -restrooms stocked. *Ensure restrooms is cleaned on a daily basis.
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3/22/2012 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
2nd Notice: Label ice bags for trace back purposes.
- [3] CFPM or person in charge present; certificates posted as required
CFPM certificate not posted. Certificate must be posted in facility at all times.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No stem thermometer available. Stem thermometer must be available to verify potentially hazardous food temps.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean and organize shelf and room where hand sink is located.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-hot holding: hot dogs 182F-reach-in at 38F; hot dogs at 40F-food and single service items stored 6" above ground-chemicals labeled and properly stored-restrooms stocked*Ensure hands are washed prior to loading hot dog machine and handling hot dogs/buns. Recommend pre-wrapping hot dog buns with clean hands so that customer can handle their own bun and serve themselves with tongs as long as hot dog machine is monitored by employee.
- General Comments that relate to this Inspection
Notes:-reach-ins all less than 40F-freezer less than 0F-product dates current; FIFO policies in place-food and single service items stored 6"above ground-chemicals labeled and properly stored-restrooms stocked
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1/7/2011 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (shelving in hand sink area). All non food contact surfaces of equipment must be clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes:-reach-ins all less than 40F-product dates current; FIFO policies in place-food and single service items stored 6" off the ground-chemicals labeled and properly stored
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6/15/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Facility will be serving hot dogs and taquitos. Hand sink functional Walk-in to be used to store cold hot dogs (walk-in checked at 35F)Three-compartment sink used for wash; rinse; sanitizeThe following items must be corrected prior to operation: -seal coving to wall in restroom -seal crack in restroom floor -seal holes in restroom floor -removed cracked mirror in restroomOperator must obtain a CFPM within 90 days; by 4/8/10.
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1/11/2010 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection have been corrected. Ensure restroom is cleaned on a daily basis.
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6/5/2009 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
2nd Notice: Ice bags not labeled. Ensure all ice bags are labeled with name and address of facility where it was bagged. Ice is obtained from Keystone Market. Facility opening packages and selling individual unlabeled portions of butter. Discontinue this practice and ensure all products are sold in their original container or labeled with the name and address of facility. Corrected on-site.
- [2] Food protected during storage; preparation; display; service; transportation
050) Personal food items stored wtih consumer ice. Store all personal food items seperate from food/ice intended for customers. Corrected on-site.050) Raw product stored incorrectly. Store all raw foods (including raw eggs) below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes:-walk-in 30F-product dates current; FIFO policies in place-reach-ins all 40F or less-food and single service items stored properly-chemicals labeled and stored properlyOperator expressed interest in selling hot dogs. Hot dog cooker and hand sink already in place in facility. Facility currently a risk category 1. Risk category will increase if hot dogs are added and facility must obtain at least one CFPM. CFPM list of instructors provided to operator. Faculty must contact the WCHD prior to adding hot dogs to menu.
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5/29/2009 | Routine Inspection 1st | 95 |
- [1] Original container; properly labeled
Bags of ice not properly labeled. Label all bags of ice stocked at facility with the name of the facility.
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Vendor already at facility and giving credit for products that wre out of temperature. Vendor to replace colde holding unit and rpoducts affected.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes:-Dry stock OK all items stored at least 6" off the ground.-Draiy dates OK stock being properly rotated.-Bread dates OK stock being properly rotated.-Walk-In 36F.-Ice machine at different location.Sandwich Reach-In not holding temperature. Facility already knew about the situation and had called vendor. Vendor creditting all products affect and replacing unit.
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4/23/2008 | Routine Inspection 1st | 97 |
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