Esparza's Bakery, 206 Linden St, Reno, NV - inspection findings and violations

Business Info

Name: ESPARZA'S BAKERY
Address: 206 Linden St, Reno, NV
Total inspections: 4
Last inspection: 3/25/2015

Score
94

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Inspection findings	Inspection date	Type	Score
[1] Thermometers provided and conspicuous 080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Facility shall provide a thermometer at 2 door reach in freezer. All baked goods observed frozen. [4] Number; convenient; accessible; designed; installed 300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink in bakery blocked with food service equipment placed inside hand sink. * Corrected on site. Reviewed with operator that handsinks are for "handwashing only." No other activity shall occur in handsinks including dumping. Facility shall post "handwashing only" signs at every handsink and review with employees proper use of assigned sinks at facility. [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel 410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed several personal employee articles of clothing; keys and watch stored on top of food service equipment on shelving throughout the facility.Observed several personal open drink containers stored on counters and in walk in unit. Reviewed with operator to have all employee drinks stored covered with a lid and a straw provided. General Comments that relate to this Inspection Reviewed handwashing procedures with operator. All baked goods properly covered during storage. Tongs used for self service. Handsinks properly stocked.Garbage area observed clean. ** DO label plain water bottles used in the bakery. Discontinue using spray bottles labeled with any wording that refers to chemicals; pesticides; etc. Use only food grade containers to store food and even plain water that is used for food.	3/25/2015	Routine Inspection 1st	94
[2] Food protected during storage; preparation; display; service; transportation 050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed bag of onions and box of fruit stored on floor of walk in cooler.Observed food covered with black garbage bags. Discontinue using garbage bags to store and cover food. Garbage bags are often treated and made with chemicals that may leach into the food. [1] In-use food; ice dispensing utensils properly stored 090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed scoops with handle stored in dry ingrediant bags such as flour. * Corrected on site. [1] Single service: articles; storage; dispensing; used 240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed cake liners; hot cups and other single service articles stored on ground throughout bakery and facility. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle 310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no liquid handsoap and two handsinks in Bakery and no sanitary paper towels. Reviewed with operator to stock all handsinks properly. General Comments that relate to this Inspection Cold holding units checked OK and recorded < 40 F. Thermometers present. Dairy dates observed current.Reviewed with operator to cover food used in the operations of the bakery business when not in use.	9/18/2014	Routine Inspection 1st	95
General Comments that relate to this Inspection All items corrected at time of opening 2 reinspection.Concrete floors sealed throughout.Handsinks properly stocked.All equipment is NSF approved.Cold holding units checked OK and within regulation. * This permit is is in same facility with a grocery store and deli permit and will be allowed to have only 1 Certified food protection manager to be designated to this facility *OK to operate; OK to issue health permit. Please post official health permit and Washoe County Certified Food Protection Manager Certificate in a conspicous spot of facility.	2/19/2014	Opening Reinspection 1st	100
General Comments that relate to this Inspection The following items must be corrected prior to issuance of health permit:1) A handsink must be installed in bakery area and within 25 visible feet of bakery operations. Please replace handsink in bakery area where a hot and cold lines are availble. 2) Ceiling tiles in bakery must be smooth and easily cleanable.3) Handsink in dish washing room must have automatic free flow of water for at least 15 seconds at automatic faucets. 4) Post a "no smoking" sign at front entrance; 5) Replace all non working lights in bakery area. This bakery will be assigned a risk category 2 health permit. One certified food protection manager will be required within 60 days of permit issuance.Please call health inspector when all items have been corrected and to reschedule an inspection. Call Kim at 328-2682.	1/17/2014	Opening Inspection	100

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