Duncan Community Golf Services Inc, 6800 Pembroke Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at proper concentration. Utilize three compartment sink to wash; rinse; and sanitize barware.
- General Comments that relate to this Inspection
Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Snackbar not operating. Facility currently under discussion on whether to continue to operate.*Contact Krista at 328-2690 if facility reopens or if operator wishes to close permit.
|
4/29/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Required corrections have been made.Cold plate is still in place; however; facility places service ice in a food grade container and service ice does not come in to contact with cold plate.
- General Comments that relate to this Inspection
Required corrections have been made.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed hot dogs hot holding at 120 f - 130 f. Potentially hazardous food must hot hold at 140 f minimum at all times. Hot dogs voluntarily discarded and hot dog warmer turned up. Recommend taking routine temperatures to verify that proper temperatures are being maintained. Corrected on site.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restrooms properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) must be excluded for at least 48 hours after symptoms stop.Three compartment sink properly set up. Sanitizer at 100 ppm chlorine. Sanitzer bucket at 400 ppm QuatTest strips availableBar clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks and restroom properly stocked.Discussed importance of handwashing.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 40 f-shredded chicken 40 f-ham 39 fReach in cooler at 38 f-hot dogs 39 f-ham 38 fDishwasher sanitizing at 50 ppm chlorine.Sanitizer buckets at 400 ppm quat.Test strips on site.Facility clean and well kept
|
8/15/2014 | Opening Reinspection 1st | 95 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Provide soap and paper towels at handsink. Also; observed laminate areas of sink counter top in bad condition. Repair or replace.2. Provide sanitizer and appropriate test strips3. Remove cold plate in ice bin as it is not easily cleanable4. Repair/replace broken floor tiles. Floor must be smooth; easily cleanable and non absorbant.5. Clean and sanitize all equipment/utensils.
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Paint area around mop sink; dish room; and ceiling were there appears to be past water damage (monitor for further water damage).2. Provide chlorine test strips3. Replace light bulbs in dishroom and by stove4. Replace any broken/damaged floor tiles.5. Replace shelves in walk-in.6. Remove any unused/broken equipment;7. Clean and sanitize all equipment; utensils; and food prep surfaces.
|
5/16/2014 | Opening Inspection | 100 |
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