Butter & Salt Inc, 615 Spice Islands Dr, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-operator prepping for catering event at time of inspection-hand sink stocked-discussed hand washing with no issues noted - observed operator wash hands; discussed future regulations of no bare hand contact with ready to eat foods.-discussed cooling procedures with no issues noted; cooling cauliflower puree at 80F-discussed final cook temperatures with no issues noted; cooking will be done on site for event-walk in at 36F; steak at 41; cheese at 40F-food stored properly; no cross contamination issues noted-3 compartment sink and test strips available - 400 ppm quat-discussed cleaning of equipment and surfaces with no issues noted-Discussed transportation of food with no issues noted.– discussed approved sources and storage with no issues noted-thermometer available for monitoring transporting temperatures and final cook temps at events-chemicals labeled and stored properly-restrooms stocked and clean-dumpster area ok-no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
|
5/11/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
OK to issue permit to operate.Facility will be a risk category 3.One Certified Food Protection Manager will be required by 60 days from today. Operator must take an approved 16 hour course from a Washoe County approved instructor. List provided. Once exam is passed; bring the certificate and ID to the Health Department at 1001 E Ninth St; Building B; Second Floor; to register with Washoe County Health District. Open 8am – 4:30pm.Notes:-Facility will be catering out of One World Kitchen-hand sink stocked-discussed importance of hand washing and future regulations of no bare hand contact with ready to eat foods-discussed proper cooling procedures; holding temperatures and final cook temperatures -discussed storage of product to prevent cross contamination-3 compartment sink and test strips available - 400 ppm quat-discussed cleaning and sanitizing of equipment and surfaces-Discussed transportation of food -discussed labeling of packaged products -discussed approved sources -chemicals labeled and stored properly-walk in at 38F; freezer at 20F; thermometers available-discussed need for temporary foods permit for any special events where sampling of product will occur (questions about temp foods - Jeff Brasel at 328-2620)-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
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2/3/2015 | Opening Inspection | 100 |
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