- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed interior of far end cabinet with food debris buildup.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents. Observed 3 spray bottles not labeled to its chemical contents. * Reviewed with operator importance of labeling all chemicals moved from it original stock bottle to a spray bottle to prevent misuse. ** This is a repeat violation from 2014.*** Corrected on site.
- General Comments that relate to this Inspection
Walk in refer @ 38 F. Walk in freezer @ -0 F. Food properly stored and covered.Handsimks properly stocked.Dipper wells operational and observed clean.Reach in cold holding units checked OK ; 40 F. Quat sanitizer at 200 ppm at 3 compartment sink and at sanitizer bucket.Observed operator cleaning and sanitizing soft serve machine during inspection. Employee personal food and artifacts properly stored.
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5/6/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Handwash sink reinstalled in back kitchen. Hot and cold running water under mechanical pressure observed Handsink stocked with liquid soap and sanitary disposeable towels.Quat sanitizer recorded at 200 ppm at 3 compartment sink.
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9/23/2014 | Routine Reinspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
Observed handsink in back kitchen removed. This handsink shall be re-installed. Handsink is designed for flow of food and operations and is intended to be used for prep that occurs in back kitchenand to wash hands before and after washing equipment. Handsink must be w/in 25 visible feet of 3-compartment sink and prep table.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Once handsink is re-installed. Keep stocked at all times with liquid soap and sanitary disposeable towels.
- [5] Necessary toxic items properly stored; labeled; used
Observed 1 spary bottle not labeled to its chemical contents. * Corrected on site. Do label all chemicals moved from its original container/stock bottle to a spray bottle to prevent misuse.
- General Comments that relate to this Inspection
Notes:2 door cold holding unit with milk temped at 37.8 F. Walk in unit recorded @ 40 F; walk in freezer @ 5 F. Food properly stored. Dipper well operational @ time of inspection.Reviewed with operator/CFPM to keep sanitizer at 3 compartment sink to be at levels between 200-400 ppm for Quat used as a sanitizer.A reinspection is required.
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9/18/2014 | Routine Inspection 1st | 91 |
- [3] CFPM or person in charge present; certificates posted as required
Facility needs a 30 hour employee designated to this facility as a Washoe County Certified Food Protection Manager within 30 days.Jaqueline H Savitz is no longer an employee at facility.
- [5] Water sources: safe; hot & cold under pressure
Observed no hot water at handsink in back kitchen of facility. Operator stated that hot water was turned off due to leak on hot water side and the handsink is used to clean the softserve machines which only take cold water. Observed a plastic water pitcher placed inside handsink. Hand sinks must remain unobstructed at all times to promote proper handwashing.* Corrected on site.
- General Comments that relate to this Inspection
All cold holding units checke OK and recorded < 40 F. Walk in freezer @ 0 F; walk in @ 40 F and 2 door reach in refer @ -23 F. Quat sanitizer recorded at 200 ppm.Dipper well functional. Printed a copy of Washoe County Food Protection Instructors for store manager.Do remove all sponges from facility. Sponges hold water and breed bacteria.
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7/5/2013 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove/repair/replace non working small freezer and refrigerator under microwave area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks checked stocked and functional; observed employee handwash.Walk-in refrigeration checked at approximately 38F; walk-in freezer at approximately 1F.Three-compartment sanitization checked at approximately 300ppm quatinary ammonia; sanitizer bucket checked at approximately 300ppm quatinary ammonia.Ice-cream machine properly washed and sanitized between use with pre-mixed sanitizer.Restrooms checked clean and stocked.Reviewed employee illness policies.
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5/31/2012 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
Facility shall repair leak under handsink (back preparation area).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair tile floors (fill in grout where needed) to ensure a smooth and easily cleanable surface.Facility shall clean floor drain under three-compartment sink area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Refrigeration and freezer operating within regulation; walk-in refrigeration unit checked at <40 degrees ambient temperature; ice-cream reach-in freezer at -3 degrees.All dipper wells for serving scoops operating properly.Three-compartment sanitization checked at approximately 200ppm quatinary ammonia; sanitizer buckets available with proper concentration.Handsinks stocked with sanitary towels and soap. (please keep cakes and ice-cream away from handsink to avoid any cross-contamination.)
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5/31/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
** CFPM UPDATE ONLY **
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4/9/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ms. Savitz came into WCHD this morning with her ServSafe "pass" certificate. Will enter Number/Exp. Date when assigned by WCHD.**Note: Should this facility be found to be out of compliance on major items (4 or 5 point value as well as having a CFPM in charge of this facility); WCHD will take immediate action to "suspend/and or move for revocation Health Permit." It is imperative that this facility maintain due diligence in operating at the standards expected by Health regulations including the requirement of Managerial oversight of a CFPM.
- SECTION XVII: ABATEMENT DATE
N/A All items noted in insp. of 3-26-2010 have been addressed.Ms. Savitz came into WCHD this morning with her ServSafe "pass" certificate. Will enter Number/Exp. Date when assigned by WCHD.
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3/29/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM. Per insp. of previous year; a CFPM was to be registered w/WCHD within 60 days of 6-23-2009.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to clean Freezer condensation fins in front of facility of dust build-up.
- [4] Number; convenient; accessible; designed; installed
Broken handsink in back prep area. Must be repaired within 48 Hrs (3-28-2010)
- General Comments that relate to this Inspection
Front handsink stockedReach-in icecream Frzrs were @ 0FWalk-in Frzrs were @0F Blast Frzr @-4F3-comp sink used for utensils - tested - 200 ppm Quat
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3/26/2010 | Routine Inspection 1st | 89 |
- [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.Fan covers in walkins still dirty. Corrected immediately by end of reinspection.
- General Comments that relate to this Inspection
Permit was temporarily suspended on 6/17/2009 because of a number of serious 4 and 5 point violations that were noted. Based on discussion with owner/manager Chris Reynolds; the permit is reinstated as of 11:30 am on 6/18/2009.Mr. Reynolds agreed to proved a written plan to the Health Authority regarding the management of this facility. The written plan will include: improved training for food handlers; accessibility and scheduling of CFPM ; telephone contact with CFPM; facility maintainance monitoring; designated eating areas; etc. In addition; copies of the existing training and SOP manual for Coldstone staff with regard to hand washing and sanitation will be sibmitted for review and evaluation to the Health District. This plan will be submitted for review on 6/23/2009. In addition; Mr. Reynolds has contacted Chef Fred Wright of Talon consulting to train Jackie Savitz as the CFPM. Jackie already does food handling at several food establishments managed by Mr. Reynolds. She will be the CFPM in charge of this facility after she is trained and certified. r. Reynolds will submit a plan for managing this facility until Jackie is trained and certified.Mr. Reynolds has been told that if the same violations are noted on future routine inspections; the Health District may require that he may need to hire a consultant to rectify the problems. Mr. Reynolds has been warned that other possible consequences of lack of compliance include an office hearing and continude permit suspension.
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6/18/2009 | Routine Reinspection 1st | 99 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Employees do not wash hands after taking money. One food handler filled a dog's water dish in the hand sink for a customer and did not wash her hands afterwards. Employees were seen directly touching the food i.e. ice cream cones during the inspection.
- [3] CFPM or person in charge present; certificates posted as required
Unable to reach a CFPM by phone. The food handlers did not know who the CFPM and referred Health District to the business manager. Owner was uncertain who the CFPM is for this facility.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Tested quats sanitizer with QT44 test strips. Reading @ 50 ppm. Food handler did not know how strong the concentration should be when asked to match to the correct color.
- [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.Fan covers in both walk ins are dirty
- [5] Water sources: safe; hot & cold under pressure
260) Facility must have hot water. Hot water had been turned off in only hand sink available for hand washing. Food handler went to 3 compartment sink and washed her hands in compartment with washed; rinsed pitchers (was asked to wash her hands after filling the dog water dish).
- [1] Installed; maintained
Faucet in hand sink that is lacking hot water is leaking and loose. Repair.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Hand sink on front service line was being used to store a large; dirty pitcher. Inaccessible for hand washing.Hand sinks should not be used to fill dog water dishes. Direct customers to the rest room which is only about 25 feet from the counter.
- SECTION XVI: GENERAL COMMENTS
Lack of hot water has been noted as a violation in this establishment on previous routine inspections. This is a repeat violation. Problems with the concentration of sanitizer and possibly inappropriate test strips was noted on a previous inspection. This is a repeat problem.Both the food handlers and owner of this establishment were uncertain who the designated CFPM is for this facility. The lack of active managerial supervision was evident during this inspection. The large number of serious 4 and 5 point violations and low score can be directly attributed to the lack of active managerial contol. Due to significant health risks; the permit is temporarily suspended.Subsequent to report write up; a call was received from Julie M Barnett; M060210; exp. 3/16/2011. She said that she had been away on a family emergency for 5 weeks and she was unaware who had replace her during that time. When asked about her role; Julie stated that she is business manager for this establishment.
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6/17/2009 | Routine Inspection 1st | 77 |
- General Comments that relate to this Inspection
CFPM certificate issued by WCDHD has now been posted.Verified that hand sink in back area is still being supplied with hot water.
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5/20/2008 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certificate for CFPM still not provided in the establishment as required on previous inspections. Must post certicate issued by WCDHD for CFPM assigned to this facility by 4/22/2008. The CFPM may only serve at one facility; Cold Stone Creamery has 4 facilities; There must be one CFPM per facility.Reinspection fees to be assessed for additional inspection. Failure to comply will result in further enforcement actions which may include suspension of health permit and/or office hearing on next reinspection
- General Comments that relate to this Inspection
Hot water is available at back area hand sink at this time. Faucet still leaks unless valve is shut very tightly. If leak gets larger in the future; the faucet must be fixed again or replaced instead of shutting the hot water; since this is what has occurred in the past.
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4/16/2008 | Routine Reinspection 2nd | 97 |
- [1] Installed; maintained
Hand sink in back area has not been fixed. Hot water shut off. Repairs to be done within few days per person in charge.
- General Comments that relate to this Inspection
No certificate for CFPM assigned to this facility has been posted.certificate issued by WCDHD must be posted in the establishment by next reinspection; failure to correct all items pending fron the previous inspection will result in assessment of reinspection fees and further enforcment actions.Note: health permit renewal fees have not been paid; must submit payment by 3/27/2008.
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3/20/2008 | Routine Reinspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available. Must keep test stips for quats available to monitor saniizer solutions for proper concentrations.
- [1] Wiping clothes: clean; use restricted
Wiping cloths observed sitting on back counter; no buckets of sanitizer being provided for wiping cloths. Must provide bucket of sanitizer to keep wiping cloths in.
- [1] Installed; maintained
Hot water's shut off valve for back area hand sink found shut. Hand sink faucet leaks when valve is open. Must fix leak in faucet to keep hand sink provided with hot watrer at all times. This is a repeat violation from previous inspections.
- General Comments that relate to this Inspection
Walk-in cooler at 35 F. Walk-in freezer at 4 F. Quats concentration for 3-compartment sink tested at 200 ppm. All hand sinks were properly stocked with soap and paper towels.Certificate of CFPM not found on site; Must keep certificate issued by WCDHD posted in this establishment.
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3/14/2008 | Routine Inspection 1st | 96 |
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