- [1] Non-food contact surfaces of equipment and utensils clean
Handles of equipment need cleaning. Clean and sanitize thoroughly to prevent potential hand contamination. *Corrected while on site*
- General Comments that relate to this Inspection
All products thawed under refrigerationThawing reefer units @ 38FTongs used for handling food productTongs stored in separate clean containersHot holding ok-taquitos @ 155F-hot dogs @ 160F-pizza @ 155F-All product discarded within 4 hoursGloves worn by all food handlersHand sink stockedHand washing observed by cashierFacility clean
- General Comments that relate to this Inspection
**No violations observed during the inspectionRestrooms stockedIce is commercially producedAll food product stored off floorChemical storage separate from food productDeli sheets used for donutEggs stored on bottom shelfDeli reefer @ 38FCupboards cleanGarbage area cleanGarbage service sufficient
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5/28/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedAll hot holding ok-hot dogs @ 155F-sausage rolls @ 145F-taquitos @ 160F-product discarded within 4 hour windowMake up unit @ 38F-thermometer equippedThawing done under refrigerationUpright freezer @ 0FSingle service utensils individually wrapped Facility clean
- General Comments that relate to this Inspection
**No violations observed during the inspectionRestrooms stockedGarbage area cleanFreezers all 0F or belowDeli display case @ 39FAll refrigeration equipped with thermometersRaw shell eggs stored on bottomChemical storage separate from food storageDeli sheets for donut handlingFacility clean
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2/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedPaper towels are available in the bathroom'Test strips are available near the sink All permits and certificates are posted Operator requested an electronic copy of the report and opted out of a paper copy
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedAll permit and certificates are postedQuat test strips are available by the sinkHand towels are available in the bathroomOperator requested an electronic copy of the this report and opted out of a paper copy
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1/10/2013 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need to post CFPM certificate and permitto operate
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quat testing strips not available on site during inspection at facility
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quat test strips not available at facilitiy at the time of the inspection
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand towels not provided in the bathroom. Observed and empty dispenser in the bathroom that needs to be filled and installed.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand towels not provided in the bathroom. Observed and empty dispenser in the bathroom that needs to be filled and installed.
- General Comments that relate to this Inspection
Fridge <=41F All freezers <=0FAll food storage goodAll itmes in hot rollers 136-141F and discarded after 2 hoursHandsink behind counter clean and stockedAll food expiration dates current3 compartment sink 400 ppm QuatAlso need to post permit to operate
- General Comments that relate to this Inspection
All food storage goodAll food labeled and expiration dates current Handisnk behind front counter clean and stocked
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1/9/2013 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Cold holding units recorded below 40 F. Hot holding temps recorded: Taquitoes hot holding at temperatures between 149-153 F.Hotdogs hot holding between 141-153 F.Proper scoop storage at condiment station.Observed good handwashing.
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you;.All cold holding units checked OK and recorded below 40 F.All food properly stored; covered and labeled.No chemicals stored next to food.All chemicals properly storeda and labeled.All use by dates current.Grocery uses first in first out method of rotation.No damaged food products sold to public.Store is clean and organized.
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1/11/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All cold holding recorded < 40 F.Food properly stoed; labeled and covered. OK to operate; OK to issue health permit.
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11/2/2011 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 42 F. All lights shielded. Handsinks properly stocked with liquid soap and sanitary disposable towels. Do post handwashing signs at all handsinks. This facility is assigned a risk category 2 snackbar and a risk category 1 grocery. The snackbar permit will be required to have at least 1 full time; 30 hour employee designated to this facility. Snackbar serves hotdogs; taquitoes; nachoes and other precooked food items that are reheated. Do correct the following items:1) Acquire Quaternary Ammonia test strips for Quat sanitizer dispensed at 3 compartment sink. Tested at 200 ppm by health inspector;2) Fill all holes in drywall in back office. Walls shall be smooth and easily cleanable.3) Replace torn sneeze guard vinyl sheet at hot dog grill.4) Replace non working light bulb at reach in deli cooler. 5) Place a thermometer(s) in walk in cooler. Thermometer on exterior of walk in is not accurate. An annual health inspection will be conducted after 90 days of permit issuance. This inspection will be unannounded. Please have a designated food protection manager by 01/01/12.OK to issue health permit; OK to operate.
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11/1/2011 | Opening Inspection | 100 |
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