- General Comments that relate to this Inspection
Notes:Only on CFPM for permit no other employee and taken or passed the test during the past year.-Hand sink properly stocked and used.-Prep sink ok.-Dish washer sanitizer at 100 ppm chlorine.-Hot holding-Sausage 152F.-Gravy 153F.-Cold holding-Ham 38F.-Sausage 39F.-Freezer -2F.-Reach-In 39F.-Reach-In 37F.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathrooms properly stocked.
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10/28/2015 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 34F.-Freezer 0F.-Hot holding-Gravy 162F.-Sausage 161F.-Cold holding-Ham 39F.-Sausage 39F.-Hood clean.-All lights properly shielded.-All items stored at least 6" off the ground.-Date labeling observed.-Proper thawing observed.
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10/29/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes -Dish washer sanitizer at 100 ppm chlorine.
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12/18/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 38F-Reach-In 36F-Freezer -10F.-Hot holding -Sausage 148F.-Gravy 150F.-Cold holding-Ham 35F.-Sausage 20F.-All lights properly shielded.-All items stored at least 6" off the ground.
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12/11/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection;1) Area clean2) Hot holding chicken 173; sausage 153; chili mac 191 all degree F.3) Prep refer at 37 degree F all product below 40 degree F.4) Main refer at 38 degree F all product properly stored raw on bottom.5) Freezer at 5 degree F all product properly stored.6) Handsink ok - observed7) Dishwasher at going to be serviced getting bleach but don't know why not reading on test strips.Ok to operate
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11/15/2012 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Mainly behind equipment.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Area clean and organized.2) Mainly on Weds. but caters also.3) Prep refer at 40 degree F minimal product all below 40 degree F; eggs only thing hazardous at 39 degree F.4) Main refer at 38 degree F all product properly stored and product dates good.5) Freezer at 0 degree F all product properly stored and product dates good.6) Handsink stocked and hot water.7) Thermometers and test strips.
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12/15/2011 | 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 wtih GI symptoms (vomiting and or diarrhea) are excluded for at least 48 hours after last bout of illness.Reach-in stand-up cooler at 35 f-Ham 41 f; gravy 40 fReach-in prep unit at 37 f-Freezer at -10 fHot holding temps good-gravy 165 f; sausage 136 fDishwasher sanitizing at 100 ppm chlorine. Test strips on site. Facility clean and well kept
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12/9/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM Update: Kim ThomasM0908466/29/2014
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1/8/2010 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit (make-up unit). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Operator has CFPM renewal certificate; but must apply for WCHD reciprocity by 12/9/09.Notes:-hand sink properly stocked-2-door reach-in at 40F -potato salad at 40F-ham in make-up unit at 39F-freezer at 0F-hot holding: -sausage 152F-discussed cooking and cooling procedures with no problems noted-dishwasher checked at 50 ppm chlorine-chemical test kits available-food stored 6" off the ground-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice; fever) are excluded from work for at least 48 hours after their last bout of illness.
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12/2/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink/restroom properly stockedTwo door stand-up reach in at 40 degrees Fhot dogs at 40 degrees F; cheese at 40 degrees FMake-up unit at 39 degrees sausage at 40 degrees FSausage hot holding at 148 degrees FDishwasher sanitizing at 50 ppm chlorineFacility clean and well kept
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12/3/2008 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Facility clean and in good condition.
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2/14/2008 | Opening Inspection | 100 |
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