- General Comments that relate to this Inspection
No violations observed at the time of inspection:This is a small satellite operation for the main kitchen**** Most food preparation conducted in main kitchen.Handsink stocked; reviewed new regulations on date marking and not using bare hands with any ready to eat foods.Refrigeration checked at <41F; products properly stored. (please ensure date marking on all products)Warewashing conducted in main kitchen.Sanitizer bucket available with at least 200ppm quaternary ammonia.Two Certified Food Managers on record:Curtis Taylor; M150024; 12/17/2019Todd Harmon; M120784; 10/22/2017
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9/4/2015 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice machine; observed some growth on deflector plate.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(minimal food operations at snackbar)Cold-holding checked good; ham at 39F; turkey at 37F; hot-dogs at 43F; roast beef at 42F.Reviewed three-compartment sanitization procedures for three-compartment sink.Refrigeration checked at approximately 35F; products properly stored.Handsink stocked and functional.Ice properly dispensed.
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9/3/2014 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall perform a deep cleaning on ice-machine; observed some growth. Empty all contents and wash; rinse; sanitize; and allow to air dry.Also; clean floor drain under and around ice-machine.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(small satellite kichen for golfers)****Cold-holding checked good; turkey at 36F; ham also 36F; roast beef at 38F; cheese at 43F.Three-compartment sanitization procedures ok.Handsink stocked and functional.Refrigeration with deli meats at approximately 39F; food products stored properly.Hot-dogs just placed on roller machine; no temperatures recorded.
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7/17/2013 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at hand sink. Keep hand sink stocked with soap and paper towels and easily accessible at all times to encourage proper hand washing. Hand washing should be done in this sink exclusively. *Corrected on site*
- General Comments that relate to this Inspection
Facility handles hot dogs; chx salad; tuna salad; snacks; and drinksRefrigerator @ 38F-tuna salad @ 38F-turkey @ 38FIce machine cleanScoop stored correctlySanitizer bucket okTest strips availableNo raw productHot dogs not cooledFreezer ok*Discussed cooling of chx breasts. Operator steams them (recommend taking final temp - 165F or above); and then cools them in refrigerator. Amount is very small; so probably process is fine; but asked operator to test process to ensure that chicken cools from 140F to 40F within 4 hours.*Discussed changing out sanitizer buckets every 4 hours or when the water becomes visibly soiled.*Reviewed 3 compartment set up of wash; rinse and sanitize with operator.*Reviewed importance of cleaning slicer with a wash rinse and sanitize process within 4 hours after use. **CFM has recently left. 60 days to obtain a new on. List of instructors left.**Discussed with food and beverage manager that having a CFM for the snackbar and increasing the communication between main kitchen would help to solidify the procedures for employees in the snackbar.
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8/23/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two electrical outlet boxes by door have no face plates. Provide plates to create a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
Hand sink stockedIce machine cleanRefrigeration @ 38F-tuna - 38FAll product prepared in snackbarFreezer okSanitizer bucket @ 100ppm chlorineFacility cleanNo raw product*Facility also handles stocking of service carts. Carts at this time only handle prepackaged items; such as chips and drinks.*Discussed storage of soda flats with operator. Recommended not storing them under hand sink because of splash hazard.**Certified Food Manager certification is recently expired. One Washoe County Certified Food Manager is required within 60 days.
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7/28/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:- No violations observed at the time of inspection- Hand washing station stocked and operational- Product was within regulation temperature control with appropriate storage.- Please be advised that the current CFPM will expire in July of this year.
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5/20/2010 | Routine Inspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
Operator thawing intact package of hot dogs in stagnant water. Thawing must be done under a constant flow of cold running water (packaging removed and product submerged) or in a refrigerator. (Corrected On-Site).
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Operator currently using a homestyle small reach-in refrigerator to cold hold deli cheeses and meats. All commercially sold potentially hazardous food must be held in NSF certified commercial units. Homestyle refrigerators are prohibited from being used for holding potentially hazardous foods.
- General Comments that relate to this Inspection
NOTES:1) Continue to check and make sure that the hot dogs are being initially cooked to a minimum temperature of 165F prior to service. Hot hold at 140F or higher.
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5/13/2009 | Routine Inspection 1st | 97 |
- [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. Need to provide thermometr in Reach-in Refrig.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Frzr. @1FReach-in Refrig @35FTemps noted: Hot Link @143F; Polish Dog @145FIce bin clean and scoop stowed properlyTrash containers covered and cleanAll utensils are sent to Main Kitchen dishwasherSanitizer bucket used for counters - tested - 100 ppm CL
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5/2/2008 | Routine Inspection 1st | 99 |
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