- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Walk in cooler thermometer at 44F. Per operator ice built up on the fan and the cooler went out the night before. They broke up the ice on the fan and the temperature has been going down today. Per operator the cooler was fixed as soon as they noticed the temperature rising about 12 hours prior. Roast beef at 51F; sliced ham at 53; bulk ham at 54F; hamburger at 53F; chicken at 54F. *All potentially hazardous food items/meats were voluntarily discarded. Drinks; vegetables and sauces ok. Temperature taken at the end of inspection was 40F.*Corrected during inspection.
- [3] CFPM or person in charge present; certificates posted as required
Certified food manager certificate for the facility has expired. Operator has 30 days; 08/15/15; to have a current certied food manager certificate from an approved certified food manager training company. Inspector will fax a list of the nationally approved companies.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Customer ice storage good. Observed good scoop storage.-Make up unit at 40F. Mayo at 42F.-Utensil storage good.-Dishwasher at 50 ppm Chlorine.-Sanitizer bucket at 200 ppm Chlorine.-Test strips available.-Facility had alcohol advisory posted.-Observed good chemical storage.-Outside garbage stored properly.-No signs of pests or vermin.
- General Comments that relate to this Inspection
Notes: -Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. No items observed cooking during the inspectrion.-Handsink clean and stocked.-Observed good hand washing and glove use.-Restrooms clean and stocked.-Make up unit temperatures good. Tomato 35F; cole slaw 35F; macaroni salad 42F; ham 38F; roast beef 32F; hot dog 38F.-Reach in freezer at 0F. All product frozen.-Prep table cooler temperatures good. Chicken at 32F.-Cutting bords clean. Ok.-Observed good utensil storage.-Prep surfaces clean; meat slicer clean; knives clean and stored correctly.-Observed proper thawing.-3 compartment sink clean. Not set up during the inspection. No dirty dishes observed. Operator explained wash; rinse; sanitize procedures. Facility uses Chlorine sanitizer.-Test strips available.-Sanitizer buckets at 200 ppm Chlorine.-Ice machine clean. Observed good scoop storage.-Observed good chemical storage.-Observed good food storage.-Mop area organized and clean.-Outside garbage stored properly.-No signs of pests or vermin.
|
7/15/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandsink is no longer leaking; stocked and cleanFacility has also scrubbed the ceiling and racks in the walk-in fridgeFacility has also starting using cardboard under the hood area to manage grease and oil accumulation; cardboard is replaced daily
|
2/6/2014 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Handsink in the kitchen is functional with water but is still leaking from the drain. Contact said the sink is slated to be repaired in two days prior to opening. If sink is not repaired with 48 hours; a reinspection fee will be assessed.
- General Comments that relate to this Inspection
Handsink has not been completely repaired though it is functional and has a water supply. See above for repair requirements.
|
2/4/2014 | Routine Reinspection 1st | 99 |
- [1] Installed; maintained
Handsink is leaking and is currently turned off. Facility is currently having unit repaired. Another one compartment sink in the kitchen has been designated as the handsink in the interim. The 3 compartment sink is currently be used to clean dishes and a prep sink. This is permitted in the as long as the 3 compartment sink is clean and sanitized prior to any food prep and washing.
- General Comments that relate to this Inspection
No violations observed during the inspectionDishwasher 50 ppm Cl3 compartment sink 100 ppm ClBathroom clean and stockedHandsink clean and stockedFridges <=41FFood storage goodSpeed gun/holster cleanIce scoop storage good
- General Comments that relate to this Inspection
Current handsink is clean and stockedIce machine clean/scoop storage goodFridges <=41FFreezer <=0FFood storage goodIt is much cleaner under the fryers than last in inspection. Ensure oil and grease does not pool under fryers; and grease does not build up on units to prevent pest attraction.Bathrooms clean and stocked
|
1/28/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedDishwasher is no longer leaking and is running at 50 ppm ClAll floors have been cleanedIce scoop storage goodTest strips available
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFloors have been cleaned Operator is going to manage oil from greaser with kitty litter and more frequent cleaningUnits have all been cleanedWalls behind 3 compartment sink have been cleanedRacks in walk-in fridge have been cleanedDeep cleanings are on MondayRecommend including the following on weekly cleaning: ceiling in front of fans in walk-in fridge to remove and dust accumulation; the bottom of the shelves in the walk-in fridge; floors under the soad bags and the inside of the deep fryer.
|
6/26/2013 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed open can of tomato juice in reach-in fridge; cannot maintain in original container to prevent food contamination. Must put in another food grade container after opening.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed bin under dishwasher with water; owner says it leaks sometimes. Need to repair so it does not leak.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed caked on food debris on the storage racks above the 3 compartment sink where cooking utensils; food storage containers and other cooking items are stored. The racks in the walk-n fridge are all dirty. All racks and storage shelving needs to been deep cleaned to prevent food contamination and vermin attraction.Observed grease build up on the legs and wheels of units under the hood and on the cook line. Need to degrease and deep clean to prevent vermin attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed debris; food and dirt on floors; especially under sink and other shelving units. Need to deep clean to prevent vermin attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors throughout the facility are dirty; specifically under the 3 compartment sink; soda machine bag storage;the ice machine; the reach-in fridge; and the make-up table. Observed a puddle of oil under the fryers. All floors; and specifically the areas mentioned above; need to be swept; degreased and deep cleaned; Observed debris; food and dried liquid spills on the floors in the walk-in fridge; especially under the storage racks for the food and kegs. All areas mentioned above need to be deep cleaned to prevent vermin attraction. Suggest deep cleaning on a more routine bases.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed dirt build up in the walls ; especially above and under the 3 compartment sink; behind the ice machine; behind the handsink and the ceiling in the walk-in fridge where the fan is blowing dust from the fan guards. Observed dust on the fan guards on the condenser unit. Need to deep clean the areas described above to prevent vermin attraction and food contamination.
- General Comments that relate to this Inspection
All fridges <=41FIce scoop storage goodSpeed gun holsters clean Dishwasher 50 ppm ClHandsink clean and stocked
- General Comments that relate to this Inspection
Owner says they clean the hoods often in house and has them professionally cleaned quarterlyAll fridges <-41FFreezer <0FHandsink clean and stockedAll food was stored in food grade containers with lids. Raw chicken was stored on the bottom shelves with lids in all fridges. Ice machine clean/ice scoop storage goodThere seems to be some water damage in the floor under the bag storage for the soda machine. The floors tiles will need to be replaced and the floor assessed for water and mold damage. This will need to occur within 2 years from this inspection. Observed some of the tiles raised up from the floor. Owner said they clean daily and deep clean weekly; he said he is in the process of hiring another staff member to cook and help clean the facility.Looked in some of the mouse traps throughout the facility; did not observe any vermin or inscects. Suggest having pest operator put sticky pads in mouse traps to monitor for any insect activity.
|
6/7/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding units checked OK and recorded < 40 F. All dairy dates current.Chlorine sanitizer recorded at 100 ppm. Bar is clean and organized.
|
1/3/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Observed raw chicken marinating in salt water in a non NSF food grade plastic container. Observed 50 gallon container meant for garbage and trash storage being used for food storage. This is a repeat violation and a second request. Restaurant MUST use a food grade 50 gallon container or other approved food service container specificallly meant for storage of food. Certain plastics are made with chemicals that can leach into food.
- General Comments that relate to this Inspection
Raw product stored incorrectly. Observed raw chicken marinating in salt water in a non NSF food grade plastic container. Observed 50 gallon container meant for garbage and trash storage being used for food storage. This is a second request. Restaurant MUST use a food grade 50 gallon container or other approved food service container specificallly meant for storage of food. Certain plastics are made with chemicals that can leach into food. Please call health inspector when food grade containers are obtained by 08/31/12 to 328-2682. Thermometers present in all cold holding units. Chlorine bleach sanitizer bucket on site. All other violations corrected at time of reinspection. Thank you.
|
8/23/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed raw chicken in a 50 gallon garbage container marinating in salt and water with a temperature of 65 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Operator stated that employee was cleaning and preparing chicken for salt brining and chicken is usually stored in walk in refer. Health inspector discussed with operator that chicken shall not be kept out of the temperature danger zone from 40 F to 140 F for no longer than 4 hours. Chicken must be brined in a FOOD GRADE container. Do not use a container that is intended for garbage or recycle a container that contained chemicals or garbage/trash for food service. 50 gallon food grade containers are available on the market.* Chicken was transferred to metal hotel pans and placed into walk in refer recorded at 38 F. Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
Observed two containers of dairy products out of date. Do practice the first in first out method of rotation to observed use by and best by dates. * Both half and half and milk voluntarily discarded. Observed whole raw shell eggs stored above ready to eat foods in walk in refer. Store all raw foods below ready to eat foods that require no cooking step.
- [2] Handling of food; ice; minimized
Observed operator use bare hands to retrieve sliced pickles and eat in back kitchen. Do provide tongs or an appropriate scoop to scoop food. Do not allow anyone/personnel to eat in the back kitchen.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at 2 door reach in refer in bar where juices are stored. 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.Recorded temperature of juice inside unit noted at 38.7 F.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open drink container and personal artifacts stored above ice machine. All personal drinks must be in a covered container with a lid provided. Observed operator and CFPM eat pickles directly out of makeup table with bare hands. A designated area outside the kitchen area shall be the ONLY eating place for all personnel. Unless; the food is being sampled or tested and a spoon or proper utensil is used; any eating or drinking shall not occur in the kitchen.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Coleslaw @ 40.6 F and potato salad @ 35.3 F. No food observed cooking at time of inspection.Handsinks properly stocked with liquid soap and sanitary disposable towels. Kitchen uses all disposable dinnerware. Discussed with operator to set up a chlorine sanitizer bucket for kitchen area to wipe down counter and cutting boards repeatedly througout the day. Do monitor chlorine solution to be at levels between 50-100 ppm. Higher concentrations may leave a chemical residue that may cause an allergic /toxic reaction and is not safe to ingest. Do lower chlorine sanitizer to be at levels between 50-100 on all food service equipment. A reinspection is required.Check out health inspection scores at WashoeEats.us.
|
8/9/2012 | Routine Inspection 1st | 89 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed bottom of reach in bar reefer dirty with visible and heavy soil. Do remove all items and clean units on a regular basis.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors behind 3 compartment sink dirty with heavy soil. Clean hard to reach areas on a regular basis to prevent vermin attraction and possible cross contamination.
- General Comments that relate to this Inspection
Bar washer recorded @ 100 ppm. Do lower concentration of bleach at 3 compartment sink to be at levels between 50-100 ppm. Do test chlorine with test strips. Review proper makeup of chlorine/bleach solution. No chemicals stored next to food.Speed gun observed clean.Handsinks properly stocked with liquid soap and sanitary disposable towels. All cold holding units recorded < 40 F and use by dates current.
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding recorded below 42 F. Do keep ambient temp. between 36-38 F for cold holding units. Cold holding temps. recorded: potato salad @ 39.4 F; coleslaw @ 38.1 F; sliced tomatoes @ 37.3 F; smokey cheddar @ 36.4 F. Raw chicken wings temped at 42 F.Food properly stored; no raw over ready to eat. All food covered and date coded. Do use foods within 7 days if prepared when prepared at facility.Observed good handwashing and reviewed proper handwashing procedures and appropriate times.Kitchen is clean and organized. Chemicals propelry stored and labeled.
|
7/12/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Observed hot and cold running water with no leaks. Reviewed with operator to have all employee's drinks covered with a lid and straw provided.
|
11/5/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection.Barwasher recorded with 100 ppm bleach. Do keep handsinks properly stocked at all times with liquid soap and sanitary disposable towels.
|
11/2/2010 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed several reused margarita bottles used for different kinds of sauces. * Facility shall properly relabel or label sauce bottles to its contents to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
Observed corned beef and raw hamburger patties stored ready to eat condiments and sauces.Observed raw whole shell eggs stored over ready to eat block cheeses.Observed 3 bag in the box soda's stored on floor of kitchen.* Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed open bag of flour stored on floor of kitchen.* Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. CORRECTED ON SITE.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no chlorine sanitizer at bar washer. Facility has 48 hours to repair bar washer. Facility may use bar washer to wash and rinse barware and than one well of 3 compartment sink must be used to sanitzer barware. Check levels of chlorine sanitzer to be at levels between 50-100 ppm.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
1) Observed speed gun and speed gun holder dirty with a orange colored mold like substance. Facility shall clean nozzle to speed gun and clean by speed gun holder on a daily basis to prevent mold growth.Facility shall reconnect drain line to speed gun holder so that liquids drain properly to floor sink.2) Observed bottom of makeup table/cold holding reefer in bar area dirty with food debris buildup. Facilty shall clean bottom of unit of all spills and leaks.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed bottom of reach in bar reefer with large ice buildup and glass debris. Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food debris buildup on basket liner holders; on top bread rack; on utensil storage rack; on light switches and on floors in corner of 3 compartment sink. Observed mop sink in closet dirty. Clean bottom of mop sink so that bottom of mop sink is visible.*Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Wiping clothes: clean; use restricted
Observed several dirty wiping cloths stored throughout kitchen. Dirty wiping cloths shall be stored properly and wet wiping cloths shall be stored in sanitizer solution when not in use.
- [1] Installed; maintained
Observed hot water turned off at prep sink. Operator stated that hot water was turned off due to leak on hot water side. Hot and cold running water must be available at all sinks with no leaks.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed garbage enclosure dirty with garbage strewn inside encloure. All loose debris and garbage shall be placed inside garbage can to prevent harborage.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors in storage room dirty. Facility shall sweep and mop floors on a routine basis to prevent food debris and dirt debris buildup.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed dirty apron; an empty aluminum can; a set of keys and other personal artifacts stored on top of bread rack. * Corrected on site.Observed employee drink not covered with a lid and straw in back kitchen.*Facility shall have all employees have personal drinks covered with a lid and straw and designate an area for their storage. Any eating and drinking must occur away from any food service area.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked.Chemicals properly stored and labeled.Alcohol warning posted. Facility shall clean fanguard to condenser at reach in bar reefer of all dust. Do investigate condensate leak at same reach in reefer.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Makeup tables recorded between 36-38 F; walk in reefer @ 30 F.Temped potato salad @ 37.2.Hot holding temps. recorded:Vegetable beef soup @ 184 F.Chlorine bleach sanitzer recorded @ 100 ppm; test strips available.Action items to be corrected:1) Facility shall replace non working bulb overhead of grill line by 11/15/10.2) Facility shall provide a coat rack or hook rack for all aprons; coats and hats of employees. Notes:- Reviewed with cook Tony Garcia proper handwashing procedures. Discussed with Mr. Garcia to prep all food in prep sink not at 3 comartment sink or handsink.Certified Food Protection Manager not present during annual inspection. Certificate not posted on site as required by Washoe County. Person in charge made numerous attempts to contact Food Protection Manager. * Facility shall post Washoe County Certified Food Protection Manager certificate for Maurice Martin. Mr. Martin must be available for contact during business operations.
|
10/28/2010 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
Notes:All construction items corrected at time of reinspection-thank you.This facility handles raw chicken and will be assigned a risk category 4. A Certified Food Protection Manager will be required to be present at all times during food operations. Two certified food protection manager will need to be employed at least full time (40 hours) at this facility by 02/17/09.OK to issue health permit; OK to operate.
- General Comments that relate to this Inspection
Notes:All construction items corrected at time of reinspection- thank you.Observed shelving in both dry storage rooms with non-sealed shelving. Facility will be required to seal porous wood areas of dry storage area if food will be stored in either of these two rooms. Observed only single service articles stored in rooms. This was a construction request on11/20/2009.Bar is assigned a risk category 1. No CFPM is required.OK to operate; OK to issue health permit.
|
12/17/2009 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
Notes:The following items must be corrected prior to permit approval:1) Caulk all seams and gaps behind handsinks and fixed equipment. 2) Patch all holes in walls and seal walls to be smooth and easily cleanable.3) Remove flaking paint from ceiling and paint.4) Paint all exposed drywall in kitchen; office and dry storage rooms. 5) Replace all missing floor tiles in kitchen area behind ice machine and in walk in cooler.6) Install base coving in utility storage room and under bar cabinets. 7) Clean all dust and mold from areas around 3 compartment sink.8) Clean fan guards in walk-in cooler and remove dirt accumulation from walls. Refinish rusted shelves in walk in cooler.9) Shield lights in reach in freezer and in dry/office storage room or install covered or shielded bulbs. 10) Repair leak under bar dishwasher. Replace cabinet door under soda fountain machine and seal all exposed bare wood areas.11) Clean hard to reach areas behind all food service equipment of all food debris buildup. 12) All shelves used for dry storage shall be sealed/painted to be smooth; nonabsorbent and easily cleanable.13) Clean dumpster area of all debris and pressure wash area. Install weather stripping underneath exits to prevent vermin entrance.This facility will be assigned a risk category 4. Facility handles raw chicken products and serves burgers; fries and other sandwiches. A reinspection will be required prior to issuing health permit. Call 328-2682 48 hours in advance to set up a opening reinspection.
|
11/23/2009 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Joe Bobs Chicken Joint, 670 E Prater Way, Sparks, NV »