- General Comments that relate to this Inspection
The following was inspected:Hand sinks all stocked properly and accessible.Ice machine and bins clean -all ice machines were recently cleaned.Labelled ice bins available to transfer ice from large bins to the front linesScoops clean and stored properly. Ice cream area cleanMilk fridge @ 40-front reach-ins milk @ 40FFreezers all less than 0F. Food products frozen.All foods labeled and dated3 comp. sink operational no leaks in plumbing.test strips available at the sink-food and single service items stored 6" above ground-chemicals labeled and stored properlyFloors and counters clean.
- General Comments that relate to this Inspection
The following was inspected:Hand sinks all stocked properly and accessible.Ice machine and bins clean -all ice machines were recently cleaned.Labelled ice bins available to transfer ice from large bins to the front linesPopcorn area clean. Scoops clean and stored properly.Hot holding: hot dogs @ 165-front reach-ins milk @ 40FFreezers all less than 0F. Food products frozen.All foods labeled and dated3 comp. sink operational no leaks in plumbing.test strips available at the sink-food and single service items stored 6" above ground-chemicals labeled and stored properlyFloors and counters clean.
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5/29/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observations:Hand sinks all stocked properly and accessible.Ice machine and bins clean - scoops clean and stored properly;Popcorn area clean. Scoops clean and stored properly;Hot Holding: Hot dogs 145F - 185F-stem thermometer available-front reach-ins all less than 40FFreezers all less than 0F; food products frozen.All foods labeled and dated3 comp sink operational no leaks in plumbing-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properlyFloors and counters clean.
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3/12/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observations:Hand sinks all stocked properly and accessible.Ice machine and bins clean - scoops clean and stored proper.Popcorn area clean. Scoops clean and stored properly.Hot holding: hot dogs 145F - 158F-stem thermometer available-front reach-ins all less than 40FFreezers all less than 0F. Food products frozen.All foods labeled and dated3 comp. sink operational no leaks in plumbing.-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properlyFloors and counters clean.
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3/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Hand sinks all stocked and accessible. Reach-in coolers less than 40FDairy dates currentIce cream scoops stored in functioning dipper wellsFreezers less than 0 f. All food products frozen.Ice machine and bins clean; scoop stored properlyFood and single service items stored 6" above groundChemicals labeled and stored properlyFloors and counters clean.Customer area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Hand sinks all stocked properly and accessible.Ice machine and bins clean - scoops clean and stored proper.Popcorn area clean. Scoops clean and stored properly.Hot holding: hot dogs 141F-147F-stem thermometer available-front reach-ins all less than 40FFreezers all less than 0F. Food products frozen.All foods labeled and dated3 comp. sink operational no leaks in plumbing.-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properlyFloors and counters clean.
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2/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks all stocked-front reach-in less than 40F-dairy dates current-ice cream scoops stored in functioning dipper wells-back freezer less than 0F-back reach-in less than 40F-ice machine clean; scoop stored properly-three-comp. sink sanitizer at 200 ppm quat.-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks all stocked-ice scoops stored properly-popcorn scoops stored properly-hot holding: -hot dogs 141F-147F-stem thermometer available-front reach-ins all less than 40F-freezers all less than 0F-back reach-in at 36F -hot dogs 37F-foods labeled and dated-ice machine clean; scoop stored properly-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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1/26/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked-dairy reach-in at 38F-dairy dates current-freezers less than 0F-back reach-in at 38F-ice machine clean; scoop properly stored-three-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer bucket at 200 ppm quat-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks all stocked-pop corn scoops properly stored-ice bin scoops properly stored-checked hot dogs in the cooking process at 102F. Ensure hot dogs are cooked to 165F and held at 140F or above-stem thermometer available-reach-in at 37F -hot dogs 38F-freezers all less than 0F-ice machines clean; scoops properly stored-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-food and single service items stored 6†above ground-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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2/15/2011 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate chemical test kit in use. Ensure quat. chemical test kits are used (orange colored test strips) to verify sanitizer levels at 200ppm-400ppm quat.
- [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.
- [1] Wiping clothes: clean; use restricted
No sanitizer in wiping cloth sanitizer bucket. Ensure quat. sanitizer is maintained at 200ppm-400ppm at all times.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-ice machines clean; scoops properly stored-dairy reach-in at 38F-product dates current; FIFO policies in place-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-back reach-in at 40F-back freezer at -10F-chemical bottles labeled and properly stored-restrooms stocked and clean
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-hot holding -hot dogs at 136F-140F *ensure hot dogs are held at 140F or above-ice machines clean; scoops properly stored-popcorn scoops properly stored-beverage reach-ins less than 40F-ice cream freezer at 0F-back reach-in refrigerators at 38F-40F -hot dogs at 40F-back freezer at -10F-three-comp sink used for wash; rinse; sanitize-food and single service items stored 6" off the ground-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health and hygiene policies with no problems noted
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5/28/2010 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Wiping cloth checked with sanitizer at 0 ppm quat. Ensure wiping cloth is maintained in a sanitizer solution of 200 ppm - 400 ppm quat. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-three compartment sink used for wash; rinse; sanitize; test strips available-ice cream scoops stored properly-ice machine clean and scoop stored properly-dairy reach-in at 40F-diary dates current-food and single service items stored properly-freezers at -15F and 0F-chemical bottles labeled and stored properly-restrooms properly stocked and clean-discussed employee health policies - written employee health policies in place. Ensure employees exhibiting high risk symptoms (vomiting; diarrhea; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-ice scoops stored properly-ice machine clean and scoops stored properly-popcorn scoops stored properly-reach-in freezer units all less than 0F-beverage reach-ins at 40F-reach-in refrigerator at 14F; hot dogs checked at 30F-3-compartment sink used for wash; rinse; sanitize; test strips available-hot holding: hot dogs at 140F. Ensure hot dogs are cooked to an internal temperature of 165F and hot held at 140F-food and single service items properly stored-chemical bottles labeled and stored properly-restrooms properly stocked and clean-discussed employee health policies - written employee health policies in place. Ensure employees exhibiting high risk symptoms (vomiting; diarrhea; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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4/27/2009 | Routine Inspection 1st | 99 |
- [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.Temperatures in freezers should be maintained at 0 F.
- [3] CFPM or person in charge present; certificates posted as required
Dan McNally is taking the CFPM class.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Test strips missing. Obtain and check sanitizer daily.
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3/17/2008 | Routine Inspection 1st | 94 |
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