General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED;LEFT HANDWASHING SIGNAGE ON SITE.OBSERVED GOOD EMPLOYEE HAND WASHING ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS - FACILITY ALREADY HAS THIS POLICY IN PLACE.ALL FOOD PROPERLY STORED AND DATED.GOOD COLD HOLDING.REFRIGERATION AND FREEZERS AT PROPER TEMPERATURE.HIGH TEMP DISHWASHER IS AT 182F AT MANIFOLD.FACILITY IS VERY CLEAN AND ORGANIZED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW REGULATIONS GO TO www.washoecounty.us/healhMANAGER IS CURRENTLY DOING THE CERTIFIED FOOD PROTECTION MANAGER TRAINING. NO ADDITIONAL CFPM'S AT THIS TIME.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
10/27/2015
Routine Inspection 1st
100
General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED DURING INSPECTION.NOTES:1. HANDSINKS AVAILABLE AND PROPERLY STOCKED.2. ALL FOODS PROPERLY STORED. NEED TO STORE RAW SHELLED EGGS BELOW ANY READY TO EAT FOODS TO REDUCE THE RISK OF CONTAMINATION. FACILITY USUALLY ONLY USES PASTUERIZED EGGS; SHELLED EGGS WERE PURCHASED FOR A COOKING CLASS.3. REFRIGERATION AND FREEZER AT PROPER TEMPS.4. HAMBURGER AT 36F; BEANS AT 36F.5. SANITIZER BUCKET GOOD AT 200PPM QUAT.6. FOOD SERVICE IS FOR 1.5 HOURS. MOST LEFT OVERS ARE MINIMAL AND DISCARDED AT END OF MEAL SERVICE. IF THEY HAVE A LOT THEY WILL COOL DOWN USING ICE WATER BATHS AND THEN FREEZE.7. DISCUSSED EMPLOYEE HEALTH AND HYGIENE. FACILITY USES STUDENTS TO HELP SERVE FOOD ONLY. DISCUSSED NOT HAVING ANYONE WORK IN THE KITCHEN IF THEY HAVE HAD VOMITIING OR DIARRHEA FOR AT LEAST 48 HOURS AFTER SYMPTOMS HAVE STOPPED.8. KITCHEN IS CLEAN AND ORGANIZED.9. HIGH TEMP DISHWASHER IS GOOD AT 180F AT MANIFOLD.
10/3/2014
Routine Inspection 1st
100
General Comments that relate to this Inspection The items noted on the opening have been corrected.Air gap was provided on walk-in condensate drain line at tee off of hand sink drain pipe.Minimum of one Certifed Food Protection Manger who has completed a WCHD approved course must be on staff full itme by 7/21/2014.
5/27/2014
Opening Reinspection 1st
100
General Comments that relate to this Inspection Ok to issue permit to operate.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Restroom door must be self closing.Condensate drain of walk-in cooler coil tapped into hand sink drain tail pipe. Will check with managment to see if this acceptable for indirect watse.All hand sinkls are stocked and functional.Walk-in cooler at 38 F.Walk-in freezer at 0 F.Dish washer at 165 F on wash and 180 F on final rinse.Prepackaged snacks and drinks will be sold from concession outlet. This operation will be covered under this permit as well. Concession located across dining area from kitchen.Risk category 3 assigned; must have a least one Certified Food Protection Manager on staff who has completed an approved class by 7/21/2`014
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