- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility uses quat as a sanitizer; operator has chemical test strips for chlorine. Obtain quat test strips to test sanitizer concentration.
- General Comments that relate to this Inspection
CFPM: Samantha Amato; WCHD cert M150175; exp 2/27/19Facility has a HACCP plan. Per operator; there have been no changes in the last year to the plan. The plan was not available at time of inspection. Discussed possible updates to the HACCP plan with operator. Once plan is updated; please provide a copy to health authority for review. Update labels to include weight of product. Register with the FDA as a food manufacturer.Notes:Facility manufactures jam and candies.-button top lids are used to verify seals-hand sinks stocked; observed operator wash hands. Discussed no bare hand contact with ready to eat foods and proper handwashing procedures.-batch numbers are now being recorded on jars and in a notebook as noted on last year's inspection-all ingredients are purchased as needed; discussed approved sources with no issues noted; no storage on site of ingredients-finished product storage ok-operator states walk in is not used; only the freezer is used to set candies. Freezer at 4.3F. All product frozen.-no eggs are used-food properly stored-chemicals labels and properly stored-3 compartment sink available; measured at 400ppm quat-sanitizer bucket at 200ppm quat; wiping cloths properly stored-date marking procedures ok-restrooms clean and stocked-dumpster ok-discussed equipment and surface cleaning procedures with no issues noted-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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11/18/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-Operator has HACCP plan. Reviewed plan with operator no procedural issues noted. Per HACCP plan a log book is kept; but operator does not keep log book. Discussed using batch coding system to identify jars and correlate to log book. Begin using log book as described in HACCP plan.-operator making canned jam at time of inspection-discussed hand washing with no issues noted - observed operator wash hands. Operator also uses gloves. Discussed glove use with no issues noted. -hand sink stocked-3 compartment sink and test strips available - 200 ppm quat-discussed cleaning of equipment and surfaces with no issues noted-discussed labeling of packaged products with no issues noted-food stored properly – discussed approved sources and storage with no issues noted-chemicals labeled and stored properly-operator only uses walk in to chill candy - discussed proper storage to prevent cross contamination. Food properly stored.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
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11/20/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility manufactures jelly and jam; jarred fruits; candies and relish-hand sinks stocked and functional-all food items and utensils stored 6" above ground-3-comp. sink used for wash; rinse; sanitize-chemical test kits available-discussed process for jarring and HACCP plan with no problems noted
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10/16/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All products stored properly. Floors clean. Condensation unit in good condition.Walk in freezer 0 f. All food frozen.Handsink stocked properly w/ soap and p-towels & accessible. All equipment clean & in good condition. 3 compartment sink operational. No leaks in plumbing.All utensils & cookware clean. Floors & Counter clean. Prep areas clean.All food bought from Costco and other permitted food establishments. HACCP Plan on file. All food preparation conducted at One World Kitchen.
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12/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Handsink stocked properly w/ soap and p-towels & Acessible. All food products from Costco. Fruit & butter on ice. All equipment clean & in good condition. 3 compartment sink set up properly & Sani @ 50ppm. All utensils & cookware clean. Cooking thermometer onsite. Jelly product boiling @ 210 f. Observed proper Jaring procedure for Jelly. All jars ( Kerr) clean & sanitized.All jars sealed & ran through hot bath.Observed proper food prep & handwashing onsite. Observed changing of gloves. Jars (Jelly) cooling @ 90 f. Lids are popping All jars sealed. Labels for product - ok. Floors & Counter clean. Prep areas clean.
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12/7/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following has been completed:1. HAACP plan has been reviewed and on file. 2. Follow procedures listed on HAACP plan. 3. Contact FDA about internet sales. 4. Will be operating out of One World Kitchen Facility (Permitted Commercial Kitchen). Risk 3 operation. ***Ok to operate***
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10/26/2010 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
This operation will only be permitted to manufacture cookies and candy.A Hazard Analysis Critical Control Point Plan (HACCP) will outline procedures to ensure that the process used is safe and controls for potential physical; chemical and biological hazards. The plan should identify potential hazards and detail how the process controls for them. A Hazard Analysis Critical Control Point plan will be required for the manufacturing of Fruit & Jam. Jam and fruit manufacturing is a potentially hazard process and a HACCP plan will be required w/in 30 days of today's date 10/14/10. Once the HACCP plan was been written the Washoe County Health District will need to keep this on file. Jam and fruit manufacturing can begin when HACCP plan has been reviewed and written approval form Washoe County Health District has been obtained. All Jam products must be labeled with the following:1. Company name2. Address where jam was manufactured3. Jam must be dated.4. Ingredients.
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10/14/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening inspection: Will be doing Jams; Cookies; and Candy.Walk in cooler @ 40 Freezer 10 f.Dry Storage ok.Oven/ hood area clean.Will need to attend a Serv Safe course and attend a 16 hr course. Donna has list of approved instructors. Complete w/in 60 days by 12/17/10.***All food products must be labeled and dated*********Will be a risk category 2 operation***
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10/11/2010 | Opening Inspection | 100 |
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