- General Comments that relate to this Inspection
Handsink clean and stockedFood storage good All fridges <=41FAll cold holding units have thermometers
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6/30/2015 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need one. Contact said he has just finished a Servesafe. When certificate is received must post in a conspicuous place.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility is using Quat as a sanitizer in sink and sanitizer bucket but does not has sanitizer strips. Facility also does not have chlorine test strips for the dishwasher. Must provide accurate thermometers/chemical test kits.
- General Comments that relate to this Inspection
Dishwasher 100 ppm ClObserved good hand washing by staff during the inspection Ensure all staff are only using sinks for their designed purpose (e.g. hand bwashing; dump; etc.) Food storage goodHand washing sinks clean and stockedAll fridges <=41FFood storage goodDiscussed no-bare hand contact with ready to eat food requirements and applications in the current operation Ice machine clean/scoop storage good
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6/17/2015 | Routine Inspection 1st | 95 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Tile floor in walk-in fridge in need of repair. Many of the tiles in the middle of the floor are cracked and chipped; potentially allowing water to pool and decreasing the cleanability of the floor. Need to repair floor so it is smooth; sealed and easily cleanable.
- General Comments that relate to this Inspection
Handsink clean and stocked3 compartment sink/sanitizer bucket 400 ppm QualDishwasher 50-100 ppm ClFood storage goodDiscussed system for scooping candy into little plastic cups for individual service including glove use to prevent bare hand contact and cross contamination of peanut productsAll fridges <=41FCutting board on make-up table is starting to look worn; if cutting board begins to develop deep groves or rough edges; it will need to be replaced or resurfaced to facilitate proper cleaning and sanitizing.Bathrooms clean and stocked
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2/20/2014 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. A list of CFPM instructors was left on site. When Servsafe certificate is obtained need to register with Washoe County and post Washoe County CFPM certificate in a conspicuous place.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Chlorine test strips are available for dishwasher but Quat test strips are not available for 3 compartment sink
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed exposed wood behind the ice machine. Need to seal so it is smooth and easily cleanable.
- General Comments that relate to this Inspection
Suggest signage in back handisnk to ensure it is not blocked or used as storage. Facility is still only reaheating pre-cooked food All fridge units <=41FAll food storage goodAll handsinks clean and stockedBathrooms clean and stockedDishwasher 100 ppm ClSanitizer bucket 400 ppm Quat
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1/25/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Mop sink installed in back kitchen area with hot and cold running water. All violations corrected at time of re-inspection. Thank you;
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4/9/2012 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Snackbar shall install a mop sink for wet mopping of impervious floors and restrooms.Do pour mop water down floor sink until mop sink is installed.
- General Comments that relate to this Inspection
No food cooking at time of inspection. All food comes pre-cooked and is reheated in a toaster oven at snackbar. All cold holding checked OK and recorded below 40 F. Food stored properly and all use by dates current.Hands sinks properly stocked with liquid soap and sanitary disposable towels.Bathrooms observed clean and sanitary.Chemicals stored properly and labeled.Chlorine barwasher recorded at 100 ppm.Ice scoops properly stored.Ice machine observed clean and free of any visible soil. Snackbar is clean and organized.Do clean fanguard in walk in refrigerator and handsink in back kitchen of all visible soil. Do post handwashing signs at both handsinks in front and back of house.
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3/20/2012 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
080) 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.Observed missing thermometer in reach in unit. Recorded temp of olives @ 39 F.* Corrected on site.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored on counters and in handsink.
- General Comments that relate to this Inspection
Makeup table recorded @ 36 F. All food date coded. All chemicals properly stored and labeled.All food properly stored.Facilty shall post "handwashing only" signs at all handsinks in bar and snackbar area. No barware to rinsed out in handsinks.All handsinks properly stocked with liquid soap and sanitary disposable towels.Chlorine sanitizer recorded @ 100 ppm at barwasher.Reviewed with operator proper cold holding temps. Do monitor cold holding units to be @ 40 F or lower. Snackbar only reheats precooked hamburger patties and chicken tenders. Alcohol warning posted in women's restroom.Do remove all loose cardboard from dumpster enclosure to prevent vermin harborage.
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4/11/2011 | Routine Inspection 1st | 98 |
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink in back deli area obstructed with mops; brooms and other cleaning items. Facility shall keep handsink unobstructed at all times to promote good handwashing.* Corrected on site.
- General Comments that relate to this Inspection
Notes:This Dotty's Casino has nonrestricted gaming license and does not allow anyone under 21 years of age to enter the facility. Smoking is allowed.All food properly stored.Date coding observed.Makeup table at 37 F.Facility shall label all food items and any chemicals moved from its original container or stock bottle to prevent misuse. Reviewed with operator to label any food that is not easily identified by sight when transferred to a recycled bottle. Chemicals properly stored.Chlorine dishwasher recorded @ 100 ppm bleach.Walk in reefer 37 F.
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4/20/2010 | Routine Inspection 1st | 96 |
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4/30/2009 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed plastic cutting board with deep cracks. Replace/resurface cutting board to help reduce the possibility of cross contamination. The cutting board shall be smooth and easily cleanable to help eliminate the possibility of bacteria/ viruses.
- General Comments that relate to this Inspection
Observed dishwasher sanitizing at 50-100ppm chlorine.Sanitizer buckets available with proper concentration of 50-100ppm chlorine.Handsinks and restrooms properly stocked.Facility heats and serves commercially pre-packaged food items. Deli is located in the center of unrestricted gaming. Reach-in refrigeration with food items checked ok at 37 degrees. No hot-holding or cooking at the time of inspection.Date marking codes on dairy product checked ok.
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1/14/2008 | Routine Inspection 1st | 98 |
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