Fairfield Inn & Suites Support Kitchen, 2085 Brierley Way, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
CFPM (list all CFPMs in facility): Summer Conner; ServSafe; certificate not available at time of inspectionFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.No violations noted at time of inspection.-hand sink stocked; observed good employee handwashing; observed proper no bare hand contact-no cooling is conducted; per operator all food on the line is discarded at end of service-cold holding checked ok - reach in eggs at 40F; cheese 40F; freezer at -10F; front service bins - cheese at 40F; milk and yogurt fridge at 41F-hot holding checked ok - eggs at 161F; sausage at 156F-sliced melon checked at 52F; melon comes in presliced and is stored in the back refrigerator. It is put out for breakfast service and discarded at the end of service which is less than 4 hours. Observed food discarded at end of service. Please submit SOP to health department describing the process for keeping the fruit at room temperature. Submit by 12/1/15.-discussed thawing and reheating procedures with no issues noted. Reheat temperatures are checked with a thermometer and logged.-reviewed logs with no issues noted-3 compartment sink and test strips availalbe; measured at 300ppm quat-high temp dishwasher measured at 186F at gauge for final rinse-facility is clean and well maintained-food properly stored-chemicals labeled and properly stored-ice machine clean; scoop properly stored-first in; first out procedures in place-restrooms clean and stocked-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
11/17/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed thermometers in reach ins not functioning. Replace all thermometers to acurately monitor product temperatures.
- [3] CFPM or person in charge present; certificates posted as required
Current CFPM no longer works for the facility. New person must take 16 hour approved class through Washoe County approved instructor within 30 days. After passing the exam; bring certificate and ID to Washoe County Health Dept at 1001 Ninth St; Building B; Second Floor to register.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed employee washing hands-all food received precooked - reheated to 165F - thermometer on site to test temperatures-hot holding 150F and above-sliced fruit and hard boiled eggs at 50F-53F; per operator food is put out at 6am and thrown out at the end of service at 9:30am. Must document time food is stored at room temperature if time as used as a public health control or food may be kept at 40F or below.-sanitizer at 400ppm quat - test strips available-dairy dates current-reach in at 38F; sliced fruit at 41F-food is stored covered-regular pest control by Ecolab - no issues noted at time of inspection-chemicals labeled and stored properly-single service items stored properly-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
|
11/5/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:KITCHEN OKBREAKFAST SERVICE ONLYHANDSINK3 COMP SINKNOT USING DISHWASHERHOT HOLDING MAKE SURE AT 140 DEGREE F OR HIGHERTHERMOMETERS AND TEST STRIPSDINING AREA OKREFER AT 36 DEGREE F ALL PRODUCT PROPERLY STOREDFREEZER AT -5 DEGREE F ALL PRODUCT FROZENWATCH PRODUCT DATESWENT OVER HANDWASHING; FREQUENT UTENSIL SERVICE SWAP OUTOK TO ISSUE PERMIT
|
6/24/2014 | Opening Inspection | 100 |
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