[2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Noted papaer towel dispenser for restroom hand sink empty. Paper towels were provided at this time.
General Comments that relate to this Inspection Pizza 135 F; cheese stick 156 F; bacon hot dog 163 F; buffalo chicken sausage 149 F; steak taquito 148 F; chicken taquito 150 F in hot holding units.Above foods have 1 to 4 hour holding time. Time is kept on logs.Hot dog 30 F in refrigerator.Noted prep area hand sink stocked and functional.Quat sanitizer checked at 300 ppm concentration in 3-compartment sink.
General Comments that relate to this Inspection Ambient temperature of open deli cases at 35 F and 25 F.Walk-in cooler at 40 F.Noted all areas of facility to be kept clean.Noted current dates on food products checked.
9/21/2015
Routine Inspection 1st
98
General Comments that relate to this Inspection Ok to issue permit to operate.Temperature of hot and cold holding equipment checked ok.Hand sinks stocked and functional.Minimal food preparation and handling conducted. Risk category 1 assigned. No Certified Food Protection Manager is required but recommended for this permit.Inspection is for change of ownership. New owners to take over 8/3/2015.
General Comments that relate to this Inspection Ok to issue permit to operateWalk-in cooler and refrigerated food cases chceked at below 41 F.Ensure that cleaning of floor under coffee counter and drink counter is done on frequent scheduled basis to remove dirt and fallen articles under these counters.Install a hose bibb vaccum breaker on wye piece attached to mop sink faucet on side of hose for chemical dispenser.Risk category 1 assigned. No Certified Food Protection Manage rrequired for this permit.Inspection is for change of ownership. New owners to take over 8/3/2015.
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