- General Comments that relate to this Inspection
Noted hand sinks stocked and functional in prep area and in restroom.Refrigerators at below 41 F.Freezers at 0 F.Reviewed with operator glove use policy to prevent bare hand contact with ready to eat foods which is now required. No additional CFPMs. Certificate will expire 10/28/2015. Ensure to complete re-certification course prrior to thi date to maintain certification.
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10/12/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted hand sinks stocked and functional in prep area and in restroom.Refrigerators at below 40 F.Freezer at 0 F.Chlorine used in 3-compartment sink for sanitizing of utensils. Chlorine test strips are available.Hand washing station is set up at events where no hand sink is provided at site of food service for employee hand washing.Facility noted to be kept clean.
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9/25/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerators and freezers at proper temperatures; thermometer provided in all refrigerators and freezers.Noted hand sinks in kitchen and bathroom stocked and functional.Facility noted to be kept clean in general.Keep chlorne test strips available.Foods prepareed and cooked to order for event catering.
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11/15/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:- Keep employee items separate from customer foods on the bottom shelf in a labeled box or container.- Post a copy of the Certified Food Protection Manager certificate.- All refrigeration was at proper temperature with food product properly stored (Freezer -2F; 0F; cooler 36F).- All handsinks were stocked and operational.
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9/24/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the previous inspection (dated 11-14-2011) have been corrected.
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12/28/2011 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
No hot water currently at the restroom handsink and mopsink; (due to water from neighboring unit w/o a working water heater) however hot water is available in the kitchen. Hot water must be provided in the restroom as well.
- General Comments that relate to this Inspection
The violations noted on the previous inspection (dated 9-12-11) have been corrected.Reminder: Do not prepare food if hot or cold water is unavailable in the kitchen. Hot & cold water must be provided at all times during operation (see item #26; 5 pt. critical violation).A reinspection will occur on or after 12/14/11 to verify compliance.
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11/14/2011 | Routine Reinspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Several areas of the floor have missing/chipped paint. These areas are no longer easily cleanable. The floor needs to be refinished so that all areas are non-absorbent; smooth and easily cleanable.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS- Test strips were available for both bleach and ammonia based sanitizers. Makeup bleach based sanitizer at 50-100ppm and ammonia based at 200ppm or per manufacturer's labeled instructions.- Ensure that all chemicals are clearly labeled to prevent misusue (eg. one spray bottle under the 3-compartment sink with orange liquid that was unlabeled).- All refrigeration/freezers at proper temperature with thermometers installed (eg. coolers 37F; 42F; freezers -10F; -4F).- All food observed was properly stored.- Not in operation at the time of inspection.
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9/12/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Refer units at 41 f; 40 f-cheese 39 f; turkey 40 fFreezers at 0 f; - 10 fGood food storage observedQuat sanitizer at 200 ppmFacility clean and well kept
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12/6/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM update:Frances PatulaM05080911/28/2010
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7/14/2009 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) No wiping cloth sanitizer bucket available. Ensure all moist wiping cloths and sponges are kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Previous facility file incorrectly closed. Previous permit number: F970102Opening inspection processes waved. The following is a routine inspection.Operator must apply for WCHD reciprocity for CFPM certificate by 6/16/09Notes:-hand sink properly stocked - ensure hand sink is accessible at all times-reach-ins at 38F and 40F-ham in reach-in checked at 38F; raw chicken in reach-in at 39F-freezers at -5F and 0F-sanitizer in three-compartment sink checked at 200 ppm quat. -sanitizer test strips available-stem thermometers on-site - operator aware of proper calibration techniques for stem thermometers-discussed cooking and cooling procedures with no problems noted. -discussed cleaning and sanitizing of surfaces and work space between raw and ready to eat products - no problems noted.-food stored properly - all raw product stored on bottom shelf of reach-in-discussed properly thawing processes with no problems noted-discussed employee health policies with no problems noted-food grade gloves in use-restrooms properly stocked and clean-chemical containers properly labeled and stored correctly
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6/9/2009 | Routine Inspection 2nd | 99 |
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