- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Boxes of chips observed stored directly on floor of back storage room.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.CO2 tank or helium tank shall be chained to wall.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed single service food containers stored on ground in back store room of gift shop.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed dirty food service equipment inside handsink in gift shop. Reviewed with person in charge to keep handsink unabstructed and to use handsink for "hand washing only." Do post a handwashing sign at sink or a "handwashing only" sign at this sink.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed spray bottle of cleaner stored next to food offered for sale to customers. Discussed with person in charge to store all chemicals away from food to prevent possible cross contamination. * Corrected on site; operator moved cleaner from counter.
- General Comments that relate to this Inspection
Dairy dates observed current.Food is rotated first in; first out method of rotation. Walk in unit noted at 38 F. Handsink observed properly stocked with liquid soap and sanitary disposable towels.
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3/17/2016 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Handsink clean and stockedFood storage goodFood expiration dates current Fridge <=41F; temp logs being usedReviewed no bare hand contact with ready to eat food regulations
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8/26/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFridge holding at <40F
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11/18/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Tested a bottled water in the unit as there was not thermometer and the water temperature was 65F. Count not determine how long the unit has been running >40F. All perishable food items were voluntarily discarded. Unit cannot be used until it is repaired/replaced and can maintain <=40F. Recommend maintaining a temperature log and checking unit temperature at least daily.
- [1] Thermometers provided and conspicuous
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. Corrected on site.
- General Comments that relate to this Inspection
Food storage goodHandsink clean and stocked
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11/17/2014 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility
- General Comments that relate to this Inspection
Handsinks clean and stocked Walk-in fridge <=41FFood storage goodAll food items labeled; expiration dates current
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9/25/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food & drink products labeled and dated. Condesation unit on good condition.All food prepackaged and have current dates. All stored properly.Coffee area clean and handsink stocked.Floors and counters clean.
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5/23/2012 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Observed steaks being sold in the gift shop. Steaks are wrapped properly and held at 40 f. Steaks are stored in freezer unit @ 0 f and Walk in @ 40 f. Steaks are cut and prepared in Main Kitchen. Steaks must be labeled properly. Tim Troop had labels made up onsite and all steaks are labeled properly.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f. All drink & food products have current dates. Dry storage - all food products stored properly.Floors & Walls clean.Risk Category will be a 2.
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4/20/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 40 f. All food products have current dates. Counter and floors ok. Dry storage - all products stored properly;
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10/4/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f. All products stored properly.Counters and floors clean.All chemicals stored away from food products.Dry storage clean and product stored properly.
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12/9/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitNo problems observedReefer units 40F or belowFacility in great shapeHand sink stocked*Facility is risk category 1
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12/29/2008 | Opening Inspection | 100 |
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