- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected.-reach ins with yeast at 37F and 40F-eggs thawing in refrigerator-handsink stocked
|
10/12/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Two reach in refrigerators that store yeast temped at 46F and 43F. Repair or replace units to maintain product at 41F or below.
- [2] Potentially hazardous food properly thawed
Observed tubs of whole raw eggs; thawing at room temperature; eggs temped at 48F. Raw eggs are a time temperature controlled for safety food and must be thawed under refrigeration; under cold (<70F) running water or as part of the cooking process.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink on production floor observed without paper towels.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
There are no other CFPMs at this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-Discussed no bare hand contact regulation. Facility wishes to pursue exemption to no bare hand contact policy. Application will be emailed to facility. Discussed handwashing policy with employee. Per employee they wash hands in the restroom. Ensure all handwashing is done at designated handwashing sinks. Employee correctly stated times and process for washing hands. -Reviewed employee training documents. All employees are trained on handwashing and employee health. Add to employee health policy that all employees with gastrointestinal symptoms (vomiting / diarrhea) or any other excludable symptoms are excluded for the duration of their illness plus an additional 48 hours.-Reviewed HACCP plan - critical control point is metal detection; prerequisite programs ok; ensure where HACCP plan states that logs are recorded; that logs are available for review (ex temp logs); no logs available since May 2015-reach in for eggs at 41F; walk in freezer at -10F-final cook temperatures are verified by a chart that has been verified by third party testing-3 compartment sink and test strips available-food stored ok-chemicals labeled and stored ok-ice machine clean; scoop properly stored-lot codes are recorded for each batch made; first in; first out procedures ok-discussed recall procedures; facility conducts mock recalls-restrooms stocked -regular pest control by Ecolab; no issues noted at time of inspection-discussed cleaning procedures with no issues noted-linens done by Alsco; good separation between clean and dirty
|
10/9/2015 | Routine Inspection 1st | 92 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility uses bleach as a sanitizer; but has pH test strips. Provide chlorine test strips to accurately monitor bleach concentration. (50-100ppm)
- General Comments that relate to this Inspection
Notes:-CFPM completed his recertification class in May of 2014. Bring ServSafe Certificate to Washoe County Health Dept; 1001 E Ninth St; Building B; Second Floor; to register. -hand sinks stocked; discussed importance of handwashing and future regualtions of no bare hand contact with ready to eat food.-restrooms clean and stocked-reach in with eggs at 30F-discussed HACCP plan with no issues noted-discussed recall procedures with no issues noted; facility conducts mock recalls-facility is clean and organized; all food stored propered-scoops ok - ensure scoops are kept in product with handle up at all times-monthly pest control by Ecolab - no issues noted at time of inspection-discussed employee health policy - anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
10/30/2014 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed condensation from ceiling air conditioner vent leaking onto bags of flour - product was moved by operator and unit was turned off - corrected on-site. *Ensure unit is repaired to prevent contamination of food product and unit is turned off until properly repaired.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Observed hand sink in manufacturing room not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-discussed employee hand washing policy *observed bare hand contact with ready-to-eat foods - ensure strict hand washing policy is in place - discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-food and single service items all stored 6" above ground-reviewed HACCP plan with no problems noted-discussed date marking procedures and recall procedures with no problems noted-freezer less than 0F-reach-in at 35F-product dates current-handled scoops in use for bulk sugar; flour; etc.-two comp. sink available for washing scoops-discussed cleaning/sanitizing procedures - bleach 100ppm solution used for deep clean 2xs per week-chemical test kits available-chemicals labeled and stored properly-restroom stocked and clean-regular pest control by EcoLab-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the symptoms and 48 hours after symptoms stop.
|
9/30/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The following was observed during the inspection:All bread products stored properly and cooling properlyFacility prep areas clean.Oven areas clean.Floors; racks; pans very clean.Equipment all clean and working properly.Handsink stocked properly w/ soap & p-towels.2 compartment sink - ok.
|
12/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:All bread products stored properly and cooling properlyFacility prep areas clean.Oven areas clean.Floors; racks; pans very clean.Equipment all clean and working properly.Handsink stocked properly w/ soap & p-towels.2 compartment sink - ok.
|
8/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Bread Preparation clean and organized. Manufacturing equipment clean. All food products stored properly.Freezers 0 f. Walk in 0 f. Condensation unit in good condition.Dough rising room in good condtion. Lights ok.Ice machine clean.Handsink stocked properly.Floors; walls; and facility in good condition.**Light bulbs out above mixer replace by 10/7/10.
|
10/7/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Ice machine clean - Scoop stored properly.Food bins clean and scoop stored properly.Facility deep cleaned twice a weekProduct stored off groundPCO is EcolabAll equipment clean.Small refrigerators @ 40 f. Storing Yeast.Floors; handles; counters; and walls clean.
|
11/16/2009 | Routine Inspection 1st | 100 |
- [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.
- General Comments that relate to this Inspection
Restroom stockedIce machine cleanFacility deep cleaned twice a weekProduct stored off groundPCO is Ecolab**One screen is off on window that stays open during the day. Replace screen.
|
9/9/2008 | Routine Inspection 1st | 98 |
Restaurant representatives - add corrected or new information about Franco American Bakery, 1525 Glendale Ave, Sparks, NV »