Dee's Bakery & Cafe, 970 S Mc Carran Blvd, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Wiping clothes: clean; use restricted
Damp wiping cloths observed on counter. Store wiping cloths in sanitizer bucket between uses to prevent bacterial growth.Sanitizer bucket measured at 200ppm chlorine. Maintain concentration between 50-100ppm chlorine.Corrected on site.
- General Comments that relate to this Inspection
CFPM (list all CFPMs in facility): Nickolas Moore; FSP and Cert #21028436; Exp 10/1/19Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-handsinks stocked; observed good employee handwashing-discussed mandatory no bare hand contact with ready to eat foods-observed cooling soup in ice bath; temped originally at141F and after 1 hr at 85F. Discussed cooling procedures with no issues noted-cold holding ok - walk in at 40F; hash browns 34F; veges 38F; make up unit ham 38F; turkey 37F; sausage 41F; tomatoes 36F; front dairy case at 30F; walk in freezer at -5F all frozen-no hot holding product at time of inspection - per operator they hold at 160-165F-thermometers available-final cook temperature on chicken at 174F; operator correctly stated final cook temperatures-discussed raw handling and thawing procedures with no issues noted-3 compartment sink and test strips available; measured at 50ppm chlorine-food properly stored; date marking system in place; discussed first in; first out with no issues noted-chemicals labeled and properly stored-ice machine clean; scoop properly stored-restrooms stocked and clean-dumpster ok-no pest issues noted at time of inspection; building owner has contracted pest control operator-facility is clean and well maintained-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
10/12/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-walk in cooler at 39F: raw chicken at 41F; soup at 42F; meatloaf 42F; gravy at 46F still within temperature critical limits for cooling-hot holding soup at 180F and above-reach in at 34F - all product 40F and below-discussed cooling procedures with no isues noted-discussed final cook temperatures with no issues noted-handsinks stocked - observed employees washing hands. Discussed future regulations of no bare hand contact with ready to eat food.-3 compartment sink at 50ppm chlorine; test strips available-ice machine clean-all food stored properly - no cross contamination issues noted-scoops stored properly-restrooms cleaned and stocked-discussed employee health policy - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
|
10/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility will be serving cakes; pastries; and deli style sandwiches and soups. Contact the WCHD prior to menu expansion.-Facility clean and in good condition -sinks all functional with hot and cold running water -all hand sinks stocked and functional -all refrigeration units holding less than 40F and stocked with thermometers -freezers less than 0F*ok to issue permit to operate*Facility will be a Risk Category 3 - at least one CFPM must be obtained within 60 days; by 9/29/14
|
7/29/2014 | Opening Inspection | 100 |
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