- General Comments that relate to this Inspection
Food grade gloves availableWalk in freezer good 5 F3 compartment sink available sanitizer level 300 quatSanitizer buckets 400 quatSanitizer test strips availableDisplay case good 32 FProper storage of itemsBins properly labeledDiscussed employee health
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2/20/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked*Observed proper hand washingFacility clean overallWalk in freezer ok*Discussed maintenance for small amount of frozen condensate forming on ceiling.Walk in cooler @ 40F-All product off floorDecoration area cleanDry good bins clean and covered3 compartment sink @ 200ppm quatTest strips availableSanitizer buckets in placeNo sign of pest issues
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8/21/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
CONTAINER OF LENGUA SALSA VERDE IN HOT HOLDING CASE WAS 131F. FOOD JUST PUT IN CASE AT 9:30AM (1 HOUR BEFORE INSPECTION) ALL HOT FOOD MUST BE HOT HELD AT 140F OR ABOVE. FOOD WAS REHEATED ON STOVE TOP. ALL OTHER FOOD ITEMS IN HOT HOLDING CASE WERE AT PROPER TEMPS.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.TEMP LOGS ARE TAKEN 6 TIMES PER DAY.ALL FOOD PROPERLY STORED.QUAT SANITIZER GOOD.WALK-IN REFER AND FREEZER GOOD.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL ISSUES.
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6/20/2013 | Routine Inspection 1st | 98 |
- 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 (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at 40 f; 35 f; 29 fSanitizer at 200 ppm quat.Facility clean and well keptBakery should have its own designated CFPM. Assisitant Store Director curently being used as CFPM as he does work in the department. Royce has Serve safe certificate from approved instructor; but needs to register with Washoe County. Do so by 8/3/12.
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7/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes: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.Reach in coolers at 40 fFreezer at 0 fSanitizer bucket at 200 ppm quatFacility very clean and well kept
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6/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Three-compartment sanitization procedures checked good; quatinary ammonia checked at 200-400ppm.Sanitizer buckets available with approximately 200ppm quatinary ammonia.Bakery/Deli walk-in freezer checked at -2 degrees.Handwashing and glove change procedures checked good.Handsink stocked with sanitary towels and soap.
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9/23/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at the time of inspection:All refrigeration and freezer temperatures checked within acceptable ranges. Walk-in freezer checked at -10 degrees.Three-compartment sanitization properly dispensing at >200ppm Kay Chemical quatinary ammonia; all sanitizer buckets checked good.Observed glove use during preparation and handwashing at appropriate intervals.Note... some cleaning needed under three-compartment sink.....
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10/27/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED DURING INSPECTIONS.ALL HANDSINKS AVAILABLE AND STOCKEDGOOD FOOD STORAGESANITIZER BUCKETS GOOD AT 200PPM QUAT.ALL PRODUCT COMES IN FROZEN AND THEN IS BAKED; NOTHING MADE FROM SCRATCH; NO USE OF RAW EGGS.
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7/24/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Food Source #754 (Bakery), 4047 S Virginia St, Reno, NV »