Courtyard Reno, 6855 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
Noted boxes of food prodcuts on floor of walk-in freezer. Organize boxes and provide addtional shelving if needed to keep boxes off the floor; will correct this day per manager.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Noted alcohol sign not posted in the facility. Provided copy of sign to manager. Post and keep sign posted as required.
- General Comments that relate to this Inspection
Sliced cheese at 43 F in prep unit; turn thermostat down to keep at 41 F or below.Walk-in cooler at 38 F. Pre-cooked hamburger pattie at 35 F.Noted hand sinks stocked and functional in prep areas and in restrooms.Dishwasher temperatures observed at 155 F on wash cycle and 187 F on sanitizing rinse cycle.Quat sanitizer in wipin cloth's bucket checked at 200 ppm concentration.Noted prep areas to be kept clean; restrooms kept clean and trash enclosure area kept clean.Noted employees following proper glove use practices when handling ready to eat foods. Employees are trained on proper hand washing and glove use procedures per manager to prevent bare hand contact with ready to foods.Noted food conatiners not date marked in walk-in cooler. Manager will implement date marking as of today which is now required on new regulations.One CFPM was issued the WCHD certificate over one year ago; no additional CFPM's on staff at this time. Facility is compliant with CFPM requirement.
|
9/30/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; chicken wings at 38F; cooked and cooled eggs also 38F; cheese at 42F. (Limited breakfast menu only)Dishwasher checked at >180F on final rinse sanitization.Handsink checked stocked and functional.Sanitizer buckets available at all stations with 200-400ppm quatinary ammonia.All refrigeration and freezer systems checked within regulation; walk-in checked at approximately 37F; walk-in freezer checked at -10F.
|
11/12/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Facility is approved to operate as a (risk category 3; restaurant) with the following conditions: Facility must have a Certified Food Protection registered with Washoe County Health District within (60) days. List of approved instructors to be e-mailed to General Manager; Teresa Hess.All equipment in kitchen checked good; dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration checked within regulation at <40F.Handsinks checked stocked and functional.Washoe County Health Permit will be issued****Food safety inspection to be conducted within (60) days; in addition; Inspector will verify Certified Food Protection Manager.
|
9/18/2014 | Opening Inspection | 100 |
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