- General Comments that relate to this Inspection
No violations observed during inspection. Reach in fridge @ 34F. Dishwasher @ 195F during final rinse. Hand sink clean and stocked. Facility very clean and well kept. Discussed procedure for handing samples to guests. No issues noted. Restrooms clean and stocked.
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3/4/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.On bottom shelf of reach in cooler there is food debris. Clean all surface on regular basis. Correct by the end of 3/17/14. Microwave clean outside and inside - observed fudge stains. Correct by the end of 3/17/14.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor sink dirty with chocolate stains. Clean floor sink on regular basis to maintain sanitary conditions. Correct by 3/24/14.
- General Comments that relate to this Inspection
Notes:Prepackaged items sealed and dates current. Refrigerator @ 38 f. All product stored properly. Utensils and storage containers Handsink stocked and accessible. Dish machine @ 185 f final rinse. Floors and counters clean.
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3/17/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionGeneral store handles prepackaged items and fudge preparationFacility very cleanDishwasher @ 190F + final rinseAll product stored off floorRefrigeration @ 40F and belowHand sink stocked*Reviewed sampling procedures. Procedures are good - no direct hand contact and single portions used if set out for customers.*Reminded operator that CFM expires at end of year.
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2/5/2013 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- General Comments that relate to this Inspection
Observed good handwashing during inspection Handwashes clean and stocked All reach in fridges are <41F:Reach in freezer <32FAll shelving clean and in good repairGeneral cleanliness - good
- SECTION XVII: ABATEMENT DATE
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2/22/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks clean and fully stockedReach-in Refrig @35FAll serving tongs properly storedSanitizer bottles used for surface wiping - tested - 200 ppm QuatFloors and walls cleanHi-temp dishwasher used for utensils - observed 201 Rinse temp
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8/2/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedAll countertops clean and sanitizedFudge portioned out on wax paperAll utensils cleaned on-siteHi-temp dishwasher used - tested - Final Rinse Temp of 204F
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4/12/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
****This is a CFPM update****
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4/3/2009 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedFudge knives washed between customer ordersHi-temp dishwasher used - observed rinse temp of 201FFudge is cut on individual food grade wax paer sheetsObserved frequent employee handwashing - Excellent !!
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1/23/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM Update Only.
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10/10/2008 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Dish washer final rinse at 200F.-Fudge bins cleaned between each use.-Floor drains clean.-Nut cart hand sink properly stocked.-Bathrooms properly stocked.
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4/29/2008 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Storing boxes of food on ground in General store (Fudge shop). Store all items at least 6" off the ground to ensure food safety.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at the hand sink for the Nut Cart (weekends only). Provide soap and paper towels at all hand sinks to ensure proper hand washing is taking place.
- General Comments that relate to this Inspection
Notes:-OK TO ISSUE HEALTH OPERATING PERMIT.-30 to 60 days to obtain a CFPM for the Grocery permit. This permit will be risk level 2 and require a cfpm.General Store-Hand sink properly stocked.-Reach-In at 33f.-Dish washer has final rinse of 185F.
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1/29/2008 | Opening Inspection | 96 |
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