- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. The facility was clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employess sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Observed good glove use.-Observed good scoop storage.-Walk in cooler at 38F. All product stored correctly. Clean and organized.-Walk in freezer at 0F. All product stored properly.-3 compartment sink set up properly. Sanitizer at 400 ppm Quat. Test strips available.-PCO is Ecolab once per month. No signs of pests or vermin.In addition to the CFPM listed above the facility does have other employees with CFPM certificates. Operator will e-mail CFPM list to the inspector and Inspector will do a CFPM follow up with the information. Per manager no individuals have taken a CFPM exam and failed the exam within the last year.
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8/28/2015 | Routine Inspection 1st | 100 |
- [2] Wash; rinse water: clean; proper temperature
Wash temperature on high temp. dishwasher not meeting minimum required temp of 150 f. Repair to ensure temperature reaches 150 f.
- General Comments that relate to this Inspection
Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 fWalk-in freezer at 10 fSanitizer buckets/sanitizer in 3 comp sink at 200-400 ppm quat. Test strips available.Rinse on hight temp dishwasher at 181 f.Facility very clean and well kept.8/13 @ 2 pm - Spoke w/ Manager Anthony Micceli. Dishwasher wash repaired and reaching temp.
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8/13/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 37 fAll display coolers less than 40 fObserved good food storageSanitizer at 200 -400 ppm quat. Test strips on site.HIgh temp dishwasher checked fine-Wash @ 156 f-Rinse @ 183 fFacility clean and well kept
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10/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler and refrigerated display cases all at below 40 F.Noted hand sinks srtocked and functional.Quats sanitizer checked at 300 ppm in 3-compartment sink.Noted facility to be kept clean in general.
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9/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in freezer at 0 F.Walk-in cooler at 38 F.Quats sanitizer checked at 300 ppm concentration in 3-compartment sink.Noted hand sinks stocked and functional.Bakery cases checked at ambient temperatures below 40 F.Pan washer not operating and being repaired at this time. equipment being sanitized with quats sanitizer in mean time.
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8/23/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 36 F. Walk-in freezer at 10 F.Pan washer at 150 F on wash cycle and 182 F on sanitizing rinse cycle.Noted hand sinks stocked and functional.Keep WCHD's certificate of CFPM posted in the establishment
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9/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Walk-in cooler at 35 F. Walk-in freezer at -5 F.Quats sanitizer checked at 200 ppm in 3-compartment sink.Pan washer's wash cycle checked at 120 F and sanitization rinse cycle at 180 F.Hand sinks found stocked and functional.
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8/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f; All bakery products stored properly. All bakery products labeled and dated.Freezer @ 0 f; All Bakery products stored properly. All bakery products labeled and dated. All bakery items stored properly on speed racks when pulled from the ovens. A fan is used to cool bakery products down. Fan guard is clean.All scoops stored properly. All flour; sugar; and cinnamon bins have lids. All frosting knives clean and stored properly.Dishwaher @ 180 f final rinse.3 comp sink @ 300ppmSani bucket @ 300 ppm All floors and counters clean.All handsinks accessible and stocked w/ soap and p-towels.Observed employees handwashing.Items discussed w/Jose:Handwash policy; sick employee policy; and cleaning schedule.
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12/12/2008 | Routine Inspection 1st | 100 |
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