- General Comments that relate to this Inspection
Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.No other CFPMs at this facility. Current CFPM did not have new certificate available at time of inspection. Internal CFPM tracking shows new expiration date - will obtain certificate number.No violations noted at time of inspection.-hand sinks stocked; observed good employee handwashing and proper glove use. Employees correctly stated times and procedures for washing hands. Handwashing signs posted.-this facility makes sandwiches and serves pastries; soup that are prepped in room service kitchen. No raw product or cooling done at this outlet.-make up unit checked ok - ham 35F; tomatoes 36F; dairy unit at 37F; display reach in at 39F; freezer with cake at 31F-hot holding soup at 190F; per operator this is discarded at the end of the night-single service and food items all properly stored-chemicals labeled and properly stored-dairy dates checked ok; first in first out procedures in place-ice cart clean; scoop stored ok-restrooms clean and stocked-facility is clean -sanitizer buckets checked at 400ppm quat; wiping cloths properly stored-employee health policy in place - employee correctly stated symptoms of exclusion and time of exclusion
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3/4/2016 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed half and half stored in metal thermos for self service coffee station with recorded temperature of 53.4 F. Discussed with operator to time mark the dairy that is stored in metal thermos to NOT EXCEED 4 HOURS in the temperature danger zone. The temperature between 40 -140 F. The time shall be marked for the time it starts in the temperture zone and the time it will be discarded within 4 hours. Otherwise; the half and half must be cold held at 40 F or lower or hot held at 140 F or higher.** Individual pastuerized dairy cream may be stored at room temperature as an alternative to half and half. * Half and half volutarily discarded and facility will time mark half and half as a standard operating procedure for Cafe Espresso. Please keep documentation for this process on premise for review.
- [1] Wiping clothes: clean; use restricted
Observed quat sanitizer recorded at 100 ppm.Quat sanitizer shall be maintained at 200 - 400 ppm.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations < 40 F. No food observed being prepped or cooked at time of inspection. Cold holding temps. recorded:Egg patties @ 39.6 F; tuna @ 35.3 F; sliced tomatoes @ 39 F; turkey slices @ 40.5 F and half and half @ 38.7 F.Single service items used for food service. No bare hand contact to ready to eat foods. Thermometers present at all cold holding units. Facility has active pest control operator that services entire premise on a routine basis.Both garbage enclosures observed organized and no loose garbage at either location stored improperly.
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3/24/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding temperatures recorded:Cold cases recorded between 38-41 F; milk @ 35 F; egg patties @ 32 F; reach in cooler @ 34 F; cheese @ 36 F; dressing @ 35 F; tuna @ 37 F; turkey @ 38.5 F and odwalla juice drinks @ 35 F. Hot holding temperature recorded:Bean and ham soup @ 156 F. Observed good handwashing. Handsinks properly stocked. Storage room observed clean. Single service articles stored off ground. Dairy dates current.Proper storage of ice scoop.
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2/11/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed mobile push cart for transfer of food and equipment dirty. Non food contact surfaces of equipment dirty. 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
Observed no paper towels at handsink. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Please provide a paper towel dispenser next to handsink. Sanitary disposable hand towels are to be used. Discontinue using paper napkins.
- General Comments that relate to this Inspection
Cold holding units checked OK and recorded < 40 F.Cold holding temperatures recorded:Ham slices @ 38 F; chedder and jack cheese @ 37 F. and sliced tomatoes at 39 F. Thermometers present in cold holding units.Hot holding temperatures recorded:Navy bean soup @ 155 F.Notes:Dipper well operational. Proper storage of single service articles off ground in dry storage. Food properly covered.Dairy dates current. Quat sanitizer at bucket recorded at 200 ppm.Discussed with operator to label all handsinks as "handwashing only" sinks and designate dump sink for dumping purposes only.
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5/22/2013 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board at make-up refrigeration unit with cracks; recesses; and pits; re-surface and detail cutting board or replace to maintain a smooth and easily cleanable surface.
- [1] Wiping clothes: clean; use restricted
Observed quatinary ammonia at <100ppm; maintain quatinary ammonia sanitizer buckets at 200-400ppm for effective sanitization. Quatinary ammonia was not properly dispensing from station in White Orchid kitchen which is used for the cafe...
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; oatmeal was the only item hot-holding at 157F. (limited food production in this facility)Cold-holding checked good; cheese at 38F; ham at 41F; tuna at 34F; turkey at 38F.Handsinks checked with sanitary towels and soap; handwashing and glove use procedures checked ok.Ice properly dispensed.***order new reach-in gasket for small two-door unit as indicated***
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3/14/2012 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean microwave; observed food debris.Facility shall clean reach-in refrigeration gaskets; observed food debris.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall maintain a sanitizer bucket with 200-400ppm quatinary ammonia or 50-100ppm chlorine for sanitizing in food preparation areas.Observed no sanitizer bucket and glass cleaner being used****
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment (refrigeration systems) and dry storage floors; observed food debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has limited cooking and hot-holding; vegetable soup holding at 154 degrees. Cold-holding checked good; eggs at 39 degrees; tuna salad at 43 degrees; cheese at 42 degrees; tomatoes at 43 degrees.Handsinks functional and stocked with sanitary towels and soap.All refrigeration checked within regulation; two-door reach-in system checked at 35 degrees; dairy refrigeration unit checked at <40 degrees.
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7/6/2011 | Routine Inspection 1st | 97 |
- [1] In-use food; ice dispensing utensils properly stored
When scooping ice for drinks facility shall use an ice-scoop. Observed scooping with single service use cup. This could be a source of cross-contamination because bare hands touch the outside cup. Anything on the outside of the cup (microbes) goes into the ice supply.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; tuna at 36 degrees; turkey at 41 degrees; cheese at 43 degrees.All reach-in refrigeration units checked within acceptable ranges; 31-34 degrees. All dairy date marking codes checked good.Handsinks stocked with sanitary towels and soap.
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10/6/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding navy bean soup checked at 162 degrees.All food products prepared in Room Service Kitchen; all warewashing occurs in room service kitchen.All refrigertion systems checked good below 40 degrees; date marking codes and food storage checked good.Handsink stocked with sanitary towels and soap.note:dry storage room floor shall be cleaned......
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11/18/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
SOUP IN HOT HOLDING UNIT ONLY AT 125F. SOUP IS DELIVERED HOT FROM ROOM SERVICE AND PLACED IN HOT HOLDING UNIT. HOT HOLDING UNIT WAS NOT BEING TURNED ON UNTIL SOUP WAS PLACED INTO UNIT. MUST PRE-HEAT HOT HOLDING UNIT PRIOR TO RECEIVING HOT SOUP SO THAT HOT HOLDING TEMP CAN BE MAINTAINED. CORRECTED ON SITE. SOUP WAS TAKEN BACK TO ROOM SERVICE TO BE RE-HEATED.
- General Comments that relate to this Inspection
NOTES:HANDSINK GOODGOOD COLD HOLDING TEMPS 38-40FDAIRY DATES GOOD AND PROPERLY ROTATED
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10/29/2008 | Routine Inspection 1st | 98 |
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