- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-discussed new WCHD regulation of no bare hand contact with ready-to-eat foods - facility currently using tongs; tissue paper and gloves - no violations noted at time of inspection-facility serves baked goods and deli sandwiches/bagels-no cooking or cooling of potentially hazardous foods-make-up unit at 39F -deli meats and cheeses checked at 39F to 42F -precooked sausage patties at 37F*ensure repackaged deli meats and cheeses are date marked with a discard date not to exceed manufacturer’s use-by date-freezer at 0F-reach-in at 37F-dairy dates current-ice machine clean; scoop stored properly-all bulk flour; sugar; etc containers labeled and scoops stored properly-two-comp. sink available for wash rinse of bakery items - cutting boards sanitizeed daily -chemical test kits available-wiping cloth sanitizer bucket checked at 50 ppm chlorine *ensure wiping cloths are stored in bucket between use-chemical bottles labeled and stored properly-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees will with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop
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6/30/2015 | Routine Inspection 1st | 100 |
- [5] Necessary toxic items properly stored; labeled; used
Found numerous spray bottles not labeled with contents. All spray bottles should be labeled with contents to prevent possible chemcial contamination of food. Corrected onsite.
- General Comments that relate to this Inspection
General Notes: Hand sinks properly stocked. Discussed employee illness policy. No issues. Scoops properly stored in food and ice. All food properly stored. No pest control issues. All reach-ins @ proper temperatures. Discussed the following: Remove Hobart machine in front of back hand sink to ensure hand sink is easily accessible. Repair dry wall and install corner shields between donut case and microwaves. Freezer was full of boxes to be used for both Reno stores. Recommend increased pickups to more easily rotate product.
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3/18/2014 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Overall facility clean; but some detailing could be done. Areas reviewed with operator included personal stereo; mixer bases; behind equipment; etc. Maintain these areas in a clean fashion to prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sinks stockedProduct stored correctly-eggs stored on bottom shelfMake up unit @ 40F-ham @ 40FRestroom stockedEmployees use bakery tissue for handling productNo sign of pestsFreezer okIce machine cleanSanitizer bucket @ 100ppm chlorineTest strips on site*Discussed the importance of handwashing with employees.
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1/18/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All handwashes clean and stockedBathroom clean and stockedAll reach-in fridges <=45FReach-in freezer <=32FAll food expiration dates currentSanitizer bucket 200 ppm ClRecommendation(s): Suggest putting ice machine on a consistent cleaning schedule to prevent the growth of mold. Ensure all employees know where sanitizer strips are to test sanitizing solution.
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5/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig. were all <40FWalk-in Frzr @-7FTemps noted: Ham slices @36F;Turkey slices @36F; Pre-cooked sausage patties @37FAll Dry goods stored 6" above floorAll scoops properly storedIce machine clean2-comp sink plus sanitizer bin used for utensils *Note not setup @time of insp.Customer restroom clean and stocked
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6/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening inspection:Handsink stocked properly w/ soap and p-towel dispensers.Reach in @ 40 f. Walk in @ 0 f. Floors and walls - ok.Equipment set up properly and clean.Mop sink correction completed. Bathrooms ok.
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3/17/2011 | Opening Inspection | 100 |
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