- General Comments that relate to this Inspection
No problems noted at time of inspectionHandwash available and stocked3 compartment sink available / Test strips availableSanitizer bucket good 100 ppm chlRefrigerator good / Thermometer 68 F / Product dates goodPrep unit good / Thermometer 38 F / Chilli 38 F/ Ham 39 FShelving goodLights in shielded tubesRestroom available and stockedPastries wrappedNo other CFPMNo failed test
|
1/15/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f All dates current & stored properly. Large refrigerators @ 40 f - cheeses 38 f; Ham 38 fPastry Display clean & all pastry wrapped properly. Handsink - stocked & accessible. 3 comp sink - operational & no leaks - 50 ppm SaniSani buckets - 50ppmAll utensils & plates disposable.Coffee area clean & well maintained.
|
2/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Handsink stocked & accessible. 3 compartment sink ok - operational (hot & cold water).Reach in prep cooler @ 40 f. Cheese @ 40 f; precooked sausage patties 38 f. Large refrigerator @ 40 f. All drink products have current dates. All food products stored properly - Dates current on prepackaed food items. Sanitizer buckets - Chlorine 100ppm. Test strips on hand.All utensils & plates disposable. Floor & prep areas clean. Equipment clean & well maintained. Discussed handwashing & sani levels in sani bucket 50-100ppm.
|
5/8/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:No violations noted at time of inspection.Notes:Hand sink stocked *facility previously approved to use three-comp. sink for hand washing during operation. Ensure sink is washed and sanitized prior to using for wash; rinse; sanitize. Minimal amounts of utensils generated - mostly disposable utensils in use.**All food prepackaged. Reach in coolers @ 40F. All dates current on food & drink products.Make-up unit at 38F. Deli meat @ 40 f. Cheese 40 f.Wiping cloth sanitizer bucket at 100 ppm chlorineChemical test kits on hand.Food and single service items stored 6" above groundChemicals labeled and stored properly in container under 3 comaprtment sink. Equipment; utensils; cutting boards clean and well maintained. Floors and prep area clean.Customer area clean and well maintained.
|
6/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked *facility previously approved to use three-comp. sink for hand washing during operation. Ensure sink is washed and sanitized prior to using for wash; rinse; sanitize. Minimal amounts of utensils generated - mostly disposable utensils in use.-observed employee hand washing-reach-in at 40F-dairy dates current-make-up unit at 38F -pre-cooked chicken and cheese at 39F-40F-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits provided-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.
|
5/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-facility preapproved to use three comp. sink as hand sink during operation. Ensure sink is washed; rinsed ; and sanitized prior to being used as a dish washing sink.-reach-in at 40F-make-up unit at 40F -cheese and deli meats 38F-40F-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.
|
5/4/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violatons observed at the time of inspection.NOTES:- Ensure that sanitizer water chlorine residual is 50-100ppm. Higher concentrations may be hard on the hands and equipment and is not necessary for regular sanitizing. Levels to low will be ineffective.- All temperatures were within regulation. Handwashing station was stocked and operational.
|
8/16/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted during inspection.Reach-in refrigerator and sandwich prep refrigerator both at 38 F.Sliced cheese at 39 F; sliced roast beef at 38 F.Chlorine sanitizer checked at 100 ppm concentration in wiping cloths sanitizer container.
|
9/14/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
|
6/25/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Comic Corner Cafe, 955 Kuenzli St, Reno, NV »