- General Comments that relate to this Inspection
No violations noted.Juice bar not being currently operated; unknown at this time if juice bar will resume operations in futureSelling only canned and bottled drinks and energy bar at this time.Noted men's restroom's hand sinks stocked and functional.Dumpster enclosure has some dirt and debris; waiting for next dumpster pick up to clean floor around dumpster.
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4/23/2015 | Routine Inspection 1st | 100 |
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Quast sanitizer for 3-compartment sink set up at this time and checked at 200 ppm concentration.Quats test strips are available.Noted hand sinks in food service area and in restroom stocked and functional.Ensure to keep dumpster enclosure clean.
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6/16/2014 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quats sanitizer not registered with test strips in 3-compartment sink. Sanitizer changed at this time and checked at 400 ppm concnetration. Change sanitizer every 4 hours or more often if cloudy to keep at proper concnetration of 200 ppm to 400 ppm.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted dirt and debris build-up in dumpster enclosure. ENclosure to be cleaned on 717/2013 at time of trash pick up. Keep enclosure clean.
- General Comments that relate to this Inspection
Noted hand sinks in snack bar and restrooms stocked and functional.
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7/15/2013 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
No certified food protection manager availalbe at the time of inspection. Operator has 60 days to obtain (by 10-10-12).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the type of sanitizer being used. Currently using a quat ammonia based product. Has chlorine test strips available. Correlate the test strips to the sanitizer in use. Make up and maintain chlorine based sanitizers at 50-100ppm and quat ammonia based sanitizer at 200ppm or per manufacturer's labeled instructions.
- General Comments that relate to this Inspection
OBSERVATIONS:- Hand sink was stocked and operational- Reach-in @ 30F with internal NSF thermometer installed.- Hot and cold water under adequate pressure at all fixtures with no leaks.- All chemicals were properly stored and labeled.
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8/10/2012 | Routine Inspection 1st | 95 |
- [5] Hands washed and cleaned; good hygienic practices
Observed operator performing various non-food related activities (using the telephone; computer; etc.) and then preparing a smoothie drink for a customer (scooping ice; powder mix; blending; etc.) without first washing hands. Employees must wash hands whenever there is a change in duty/activity; using the restroom; taking a break; etc. - Corrected on-site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the makeup of quatenary ammonia bases sanitizing solution. The Neutral brand Disinfectant Cleaner located under the 3-compartment sink is an ammonia based sanitizer. Operator was unable to locate test strips for this type of chemical. Either provide the corresponding test strips to the chemical being used or remove the chemical and use a bleach water solution as there were several containers of bleach based test strips available.
- [1] Non-food contact surfaces of equipment and utensils clean
There is an accumulation of spilled/dried liquid on the inside bottom of the small reach-in refrigerator. Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- It is the responsibility of the Certified Food Protection Manager to train staff on chemical sanitizer use; proper makeup; handwashing; dishwashing; etc. Please train staff who may be handling food in safe food handling practices and sanitation.
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8/17/2011 | Routine Inspection 1st | 92 |
- [2] Handling of food; ice; minimized
Operator using a single use plastic cup as a scoop in the bulk powdered chocolate. Use a food grade scoop with a handle so that you minimize unnecessary hand contact with the food.
- General Comments that relate to this Inspection
NOTES:- Keep all foods (e.g. bulk powdered chocolate mix) covered/closed when not in use to prevent contamination of foreign material into the food.- Keep a supply of disposable single use paper towels at the hand washing sink. Do not use multi use towels to dry hands.
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10/4/2010 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Provide chemical (quatenary ammonia) test strips for proper sanitizer water makeup.
- General Comments that relate to this Inspection
NOTES:1) Maureen Luedke has attended and passed the CFPM class put on by Baritone Schools (Anthony Pastini) approximately two weeks prior to todays inspection - Operator has an additional 30 days (by 12-12-09) to obtain the Washoe County Health District Certified Food Protection Manager Certificate and Identification card. The I.D. card and Certificate must be obtained in person at the WCHD located on the second floor of building B - 1001 E. 9th Street; Reno; NV.
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11/12/2009 | Routine Reinspection 2nd | 98 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection - 30 days to obtain (by 11-12-09). Operator is currently signed up for a Baritone schools class scheduled for 10/26 & 27.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips availabe at the time of inspection. Provide chemical test strips for proper sanitizer makeup.
- General Comments that relate to this Inspection
Other violations listed on the 8-12-09 inspection have been corrected.Failure to correct the above listed violations within the time frame specified may result in the issuance of a reinspection fee and/or the suspension of the Health Permit to Operate until such time as the listed violations have been corrected.
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10/12/2009 | Routine Reinspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection - Provide within 60 days (by 10-12-09).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available - Provide quatenary ammonia test strips to test the sanitizer water for the counters and for the 3-compartment sink. The blenders should be sanitized in the 3-compartment sink at least every 4 hours (wash with soap and water; rinse with clean water; immerse in sanitizing solution for a minimum of 1 minute then let air dry).
- [1] Non-food contact surfaces of equipment and utensils clean
1) Accumulation of food debris in the inside lower cabinets along the south wall - Clean and maintain clean.2) Clean and maintain clean the flavor mixing machine.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Unused or non-working equipment (glass display cooler; small undercounter ice machine) - must be removed; repaired or replaced. An alternate use may be utilized for the display cabient (e.g. dry storage/display).
- General Comments that relate to this Inspection
NOTES:1) Counter tops and food contact surfaces must be cleaned and sanitized several times throughout the day (no longer than every 4 hours or as needed when visibally dirty). This practice will help prevent the transmission of disease. Do not solely rely upon the janitorial service to clean once nightly.2) Wash; rinse and SANITIZE all utensils at least every 4 hours as described above in the 3-compartment sink.
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8/12/2009 | Routine Inspection 1st | 93 |
- [3] CFPM or person in charge present; certificates posted as required
NO CERTIFIED FOOD PROTECTION MANAGER EMPLOYED AT THIS TIME. MUST OBTAIN A CERTIFIED FOOD PROTECTION MANAGER WITH IN 30 DAYS. LIST OF INSTRUCTOR LEFT AT FACILITY
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO SOAP PROVIDED AT HANDSINK. MUST PROVIDE SOAP A HANDSINK AT ALL TIMES FOR PROPER HANDWASHING. MAY NOT SHARE SOAP BETWEEN HANDSINK AND 3-COMPARTMENT SINK.
- General Comments that relate to this Inspection
NOTES:SNACKBAR ONLY MAKES SMOOTHIES. SCOOPS PROPERLY STORED FOR POWDERS.ICE SCOOP PROPERLY STORED.SMOOTHIE MIXES ARE STORED IN REFRIGERATOR AND THEN HOOKED UP TO MACHINE UN-REFRIGERATED; THEY HAVE A 30 DAY LIFE TO THEM ONCE THEY ARE HOOKED UP TO MACHINE.
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12/10/2008 | Routine Inspection 1st | 95 |
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