- General Comments that relate to this Inspection
Owner has obtained WCHD's CFPM certificate; #M150138; expires on 10/29/2019. CFPM requirement met.All other items noted on the previous routine inspection conducted on 2/17/2015 have been corrected.
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2/27/2015 | Routine Reinspection 1st | 100 |
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Dumpster was picked up by Reno Disposal yesterday due to other tenant that recently closed and cancelled garbage pick up service. This was a common dumpster for all tenants in this property. Obtain a garbage container or dumpster of adequate size and establish pick up service.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted dirt and grease build-up on floor in enclosure for grease bin; dirt and trash build-up and bags of trash in dumpster enclosure. Clean floor of both enclosures.
- [1] Lighting provided as required; fixtures shielded
Install missing light cover for light fixture in back prep room.
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Refrigerator at 35 F.Freezer at 4 F.Noted facility to be clean in general.CFPM recently took recertification class and obtained ServSafe certificate; expires 10/29/2019. Must apply for WCHD's certificate.
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2/17/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The following was inspected:Front counter cleanHandsink functional with hotwater; pump soap; and paper towelsfreezer @ 0 fFridge holding @ 42 f - Repair and/or replace fridge if temperature cannot be maintained at or below 41 fAll containers covered in baking area. Sugar and flour stored off of floor and in appropriate container.3 compartment sink functional; no leaks; with sanitizer test stripsUtilizing a sanitizer bucket with 100 ppm chlorine.
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6/10/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Chlorine sanitizer recorded at 100 ppm.Scoops stored separately from food containers.Handsinks properly stocked with functioning soap and paper towel dispensers. Note:Please replace non working light in restroom.
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2/12/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several containers of icings and fillings stored not covered in reach in freezer. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Discussed with operator to cover all sprinkles; icings and fillings when not in use to prevent other food products such as cakes stored above in reach in freezer to fall into open containers.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in refer. 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.Temperature recorded at 40.6 (temped cookie dough) with thermocoupler.
- [1] In-use food; ice dispensing utensils properly stored
Observed metal scoops with handles in flour and sugar bulk plastic containers. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site;
- [1] Wiping clothes: clean; use restricted
Facility shall set up a sanitizing bucket at start of shift and change solution every 2-3 hours. All surfaces shall be cleaned and sanitized daily. This is a repeat violation from 2012.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed liquid soap dispenser not working in restroom. Both paper towel dispensers are not dispensing paper towels easily. Consider replacing the paper towel dispensers or check manufacturer's specifications to acquire the correct paper towel rolls for the dispenser. This is a repeat violation from 2012. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.A covered trash can must be installed in bathroom. At time of inspection; there was no garbage can observed. The front handsink at point of sales must not be obstruct the handsink. Handsinks must be fully accessible and stocked with liquid soap and sanitary disposable towels at ALL TIMES.
- [5] Necessary toxic items properly stored; labeled; used
Observed a spray bottle not properly labeled to its contents. Label all containers of toxic chemicals with name of contents.* Bottle of cleaner properly labeled and corrected on site. All chemicals must be properly labeled. Do instruct all employees to label chemicals if chemicals are to be moved from their original bottles to another container.
- General Comments that relate to this Inspection
Reach in freezer recorded - 6 F. No bare hand contact to ready to eat foods.Paper and tongs used to serve donuts. Discussed with operator to keep bakery in a clean and sanitary condition. All handles; bulk containers; door handles to reach in cold holding units must be wiped down daily with sanitizer. Consider creating a standard operating procedure for deep routine cleaning of bulk plastic containers for all dry ingrediants. Heavy and in place equipment such as mixers shall have their surfaces cleaned and sanitized daily.A reinspection is required.
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2/5/2013 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
All violations from 05/31/2012; corrected.
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6/7/2012 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace cracked bulk-flour container; all surfaces (especially with food product) shall be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean reach-in refrigeration units; flour container; suger container; bulk storage containers; microwave; and shelves as needed; observed build-up.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket in food preparation area with 50-100ppm chlorine and leave wiping cloths in solution; change solution every 2-3 hours.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed both sanitary towel dispensers not working properly on arrival; ensure sanitary towel dispensers work at all times for effective handwashing. Check manufacturer for proper sanitary towels****(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reinspection will be conducted on 06/07/2012****Refrigeration unit checked at 42F; freezer unit checked at -3F.Reviewed proper three-compartment sanitization procedures; please find your chemical test kits for monitoring proper chlorine levels.Please check restroom handsink for slow draining and correct by 06/07/2012.No bare hand contact with dounuts; facility uses tongs/wax paper.
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5/31/2012 | Routine Inspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall purchase chlorine chemical test kits for verification of proper sanitization at the three-compartment sink and sanitizer buckets.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed both sanitary towel dispensers not properly dispensing towels; keep sanitary towel dispensers working at all times for effective handwashing.Handwashing is one of the most critical items in preventing disease transmission in a food establishment.correction on-site
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility is limited to dounuts; cakes; and drinks; no cooking or cooling of any other products.Refrigeration and freezer units checked within regulation; two-door refrigeration unit checked at approximately 43 degrees ambient temperature (doors open for stocking).Reminder: Ensure handsinks are always accessible; properly stocked; and all equipment at handsinks is working properly for effective handwashing.
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6/9/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedRestroom stockedRefrigeration 40F or below**Noted that small under counter unit has some frozen condensate build up and should be defrostedPest control in place - no issues observedAll product stored off groundFacility clean
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6/4/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Previous violations from 6/12/2009 have been corrected. Cold storage units @ 31 F and 40 F. Service as needed to maintain temperatures @ 40 F or below.
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6/17/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Cold unit inservice area at 45 F. Product temp. on milk @ 43 F. Cold unit for egg storage in baking area @ 40 F. - 45 F. on right side. Service both units to maintawin temperature @ 40 F. throughout.
- [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.
- General Comments that relate to this Inspection
No other violations noted. CFPM expired today. CFPM took renewal class and passed with Tony Pastini. Apply for new Health card by 6/17/2009.
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6/12/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No volations noted at this time.Refrigerators were at 40 F.Prep area and bathroom hand sinks were stocked and functioning properly.
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2/4/2008 | Routine Inspection 1st | 100 |
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