- General Comments that relate to this Inspection
All violations from the previous inspections (2/18/2016 & 2/22/2016) have been addressed.Sanitizer logs are no longer required; however they are recommended to be used.Observed the faucet of the hand sink by the back prep table falling down and leaking at the base. Repair the faucet to prevent any leaks.Discussed date marking system and that the discard date (which shall be no more than 7 days after the prep date) must be included on a label for all prepared products.
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3/15/2016 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
-Observed date marking system in place for food products that are chopped by employees. Employees are not sure what the date label means (date chopped or discard date). Facility shall implement a standard operating procedure that is available to all employees that explains all food date marking procedures. -Observed an employee tamping down topping ingredients with the topping scoop. This can cause cross-contamination of food products; which includes allergens (e.g. nuts). Facility needs to discontiue the practice of tamping toppings into the yogurt.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed a build up of a mold like substance in the inside of the ice machine. Employee indicated that ice machine had been cleaned between the previous inspection and this inspection. Inside of ice machine shall be cleaned; sanitized; and properly maintained to prevent the growth of mold like substances and bacteria.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed walls near topping table with missing plaster. -Observed missing base coving near blender station. -Observed vinyl coating on inside of cabinets below topping table with missing sections. -Observed drying grate on 3-compartment sink that is rusting and falling apart. -Observed the tall reach in refrigerator with a non-operational interior light. -Observed the following items that need to be cleaned: floor under prep table; doors and handles to tall reach in refrigerators and freezers; floor under register storage area; floor under hand sink; above yogurt cup storage on the front counter; and prep table. -Non food contact surfaces are not maintained properly and are not smooth and easily cleanable. -Soap dispenser for 3-compartment sink not in operation (employee indicated that they are waiting on a part to fix it). All non food contact surfaces must be kept clean and maintained properly.
- [1] Single service: articles; storage; dispensing; used
-Observed single service items stored on floor in back office. Store all single service articles at least 6" off ground to avoid cross contamination. -Observed spoons at the front register in a bin where customers can touch all of the spoons in the bin. Spoons shall be stored in a container with the handles up to avoid cross-contamination of all single service utensils.
- General Comments that relate to this Inspection
-The current WCHD facility permit to operate was not posted or found in the facility. This permit needs to be posted in a conspicuous place.-Observed that the facility now has test strips for quat and chlorine. The sanitizer dispenser for the 3-compartment sink has been repaired. Observed quat concentration at 200 ppm. -Facility shall provide a means for employees to properly sanitize prep areas and counters within the facility (e.g. sanitizer bucket and towel; spray bottle and towel).
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2/22/2016 | Routine Reinspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed no date marking system for food products that are chopped by employees. Employees continue to add freshly chopped fruit to existing buckets in refrigerator for multiple days. Facility needs to develop a system so that prepped food items are properly labeled with the discard date (which should be no more than 7 days after the prep date). If fruit products are added to existing fruit buckets; the date listed on the existing fruit bucket label must be followed.
- [1] In-use food; ice dispensing utensils properly stored
Observed a plastic cup being used as an ice scoop in the front ice holding bin. All ice scoops must have a handle and be stored with the handle up. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed the following issues regarding sanitization of food contact surfaces: - Employee was adding additional water to the sanitizer solution in the 3 comp sink to increase the water level in the compartment (causing the quat sanitizer concentration to be approximately 50 ppm); when the employee started over with a new sanitizer solution (not adding addtional water) the concentration was approximately 200 ppm.- Observed blenders sitting in sanitizer solution that were not entirely covered by sanitizer.-Sanitizer for frozen yogurt machines does not appear to be mixed according to the package directions and tested for proper sanitizer concentration (100 ppm according to the package directions).***Until further notice is given by the WCHD; sanitizer logs will be required to be completed each time the 3-compartment sink is prepared and the frozen yogurt machines are cleaned. 3-compartment sink sanitizer must be changed at a minimum of every 4 hours while the facility is in operation.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed a build-up of a mold like substance in the inside of the ice machine. Inside of ice machine shall be cleaned; sanitized and properly maintained to prevent the growth of mold like substances and bacteria.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no test strips for quat sanitizer in the facility. This is a repeat violation.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed walls near topping table with missing plaster. Observed missing base coving near blender station. Observed vinyl coating on inside of cabinets below topping table with missing sections. Observed drying grate on 3-compartment sink that is rusting and falling apart. Observed the tall reach in refrigerator with a non-operational interior light. Observed the following items that needs to be cleaned: floor under 3-compartment sink; floor under prep table; doors and handles to tall reach in refrigerators and freezers; floor under register storage area; floor under front hand sink; floor under blender area; above yogurt cup storage on front counter; and prep table. Non food contact surfaces are not maintained properly and are not smooth and easily cleanable. Soap dispenser for 3-compartment sink not in operation; employee has to add Dawn dish detergent by hand to the sink compartment to wash dishes. All non food contact surfaces must be kept clean and maintained properly.
- [1] Single service: articles; storage; dispensing; used
-Observed single service items stored on floor in back office. Store all single service articles at least 6" off ground to avoid cross contamination.-Observed spoons at the front register in a bin where customers can touch all of the spoons in the bin. Spoons shall be stored in a container with the handles up to avoid contamination of all single service utensils (this item was corrected on-site).
- [1] Wiping clothes: clean; use restricted
Observed wiping clothes being stored on top of hand drying towels. Moist wiping cloths must be kept separate from food contact surfaces and hand washing items between uses to prevent bacteria growth on those items. Employees are using Orange Force Degreaser to clean food prep counters; this is not an approved sanitizer.
- General Comments that relate to this Inspection
-Observed hand sinks stocked.-Observed reach in freezer temperature at 10F.-Observed reach in refrigerator temperature at 33F.-Observed front reach in refrigerator at 40F.-Observed the following temperatures at the front topping area cooling unit: kiwi 37F; strawberries 37F; mango 35F.-No pest issues noted during inspection. Facility uses Orkin pest control for all pest issues. -Discussed employee health and that employees with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.***Notes:-Employee indicated that yogurt machines are cleaned once per week. Facility must discard the yogurt that is removed from the machines before cleaning.-The current WCHD facility permit to operate was not posted or found in the facility. This permit needs to be posted in a conspicuous place.
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2/18/2016 | Routine Inspection 1st | 86 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available to monitor quaternary ammonia concentration. Provide test strips. Monitor concentration of sanitizer daily to ensure it maintains 200-400ppm quat.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed employee wash hands-facility is very clean and well kept-fresh fruit is cut for toppings. Discussed fruit prep with no issues noted.-3 compartment sink available for washing and sanitizing utensils - 200 ppm quat-handled scoops are provided for toppings and are stored properly. Scoops are used by employees only.-ice machine is clean; scoop properly stored-discussed first in; first out procedures with no issues noted-reach in cooler at 36F; freezer at 0F-toppings on bar 38F or below-food stored properly-chemicals labeled and stored properly-restrooms are located around the corner; discussed importance of handwashing upon reentering the facility with no issues noted.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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1/7/2015 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
Per operator; CFPM no longer employed. Facility must obtain a WCHD CFPM within 60 days; by 3/14/14.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Back hand sink not stocked with soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-front hand sink stocked-reach-ins all less than 40F-freezers less than 0F-handled scoops in use for all toppings-ice machine clean; scoop stored properly-product dates current; FIFO policies in place-three-comp. sink sanitizer at 200 ppm quat*ensure all employees are aware of storage location for chemical test kits-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of illness and 48 hours after symptoms stop.
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1/16/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-handled scoops available for all condiments-reach-ins all less than 40F-product dates current-discussed cleaning/sanitizing procedures for yogurt machines with no problems noted-three-comp. sink sanitizer and sanitizer spray bottles checked at 200 ppm quat-chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with vomiting and/or diarrhea are excluded for the duration of illness and 48 hours after last symptom.
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2/25/2013 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed cutiing boards with food stains. All cutting boards must be clean on regular basis to prevent cross contamination and to maintain sanitary conditions. If cutting boards can not be cleaned they must be replaced. Clean by the end of 3/30/12. If need to replace - replace by 4/6/12.
- [1] Installed; maintained
Prep sink has leak coming out of faucet area. Leak must be repaired by 4/6/12.
- [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.Observed under refrigerator and freezer food debris. Clean on regular basis to prevent vermin attraction and to maintain sanitary conditions. Correct by 4/6/12.
- General Comments that relate to this Inspection
Notes:Freezer 0 f. All prodcuts frozen. All dated and labeledRefrigerator @ 40 f. All food products stored properly and dated and labeled. Reach in cooler @ 40 f. Topping area: Kiwi 39 f; Strawberries 39 f. Pineapples 39 f. ALl serving utensils stored properly and clean. Yogurt machine inside clean and well maintained. Ice machine clean and scoop stored properly.Dry storage clean and food products stored properly. All dated and labeled.Handsinks stocked properly and accessible. 3 compartment sink operational - sprayer in good condition. Sanitzer compartment wipe out on regular basis to prevent staining on stainless steel.Customer area clean and well maintained.
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3/29/2012 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Topping area below yogurt toppings surface is dirty with food debris. Clean all areas on regular basis to maintain sanitary conditions. Correct by the end of 2/8/11.Observed on bottom of refrigerator dirty with food debirs. Correct by 2/8/11.
- [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.Observed floors dirty with food debris in back area by large cooler units. Clean on regular basis to maintain sanitary conditions and prevent vermin attraction. Correct by the end of 2/8/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerator @ 40 f. All products stored properly.Freezer @ 0 f. All products frozen.Reach in 40 f. All products stored properly. Pineapple 40 f. Yogurt machine clean.Counters clean.Sani @ 200ppm.Ice machine clean and scoop stored properly.Topping area all scoops stored properly.Handsinks stocked properly with soap and p-towels.Customer area clean and maintained.
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2/8/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Quat sanitizer recorded t 200 ppm. Do monitor on a daily basis.
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7/1/2010 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed Quat Sanitizer at 3 compartment sink with recorded Quat sanitizer to be at levels between 50-100 ppm.140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Repair self dispensing unit to dispense Quat at concentrations to be at a minimum of 200 ppm.Reviewed with operator to use Quat test strips at least once per shift to verify proper makeup of sanitizer.Facility shall use bleach at levels between 50-100 ppm in the interim while Quat sanitizer unit is repaire. Use 1 cap of bleach to 1 gallon of water.
- General Comments that relate to this Inspection
All reach in reefers recorded < 40 F. Reach in freezer recorded @ -5 F.Observed proper scoop storage with handle extended out of food.Handsinks properly stocked. Do switch handles to hot and cold water at front handsink to reflect hot and cold water properly.Chemicals properly stored.Reviewed with operator cleaning and sanitizing schedule of soft serve yogurt machines. Machines are broken down Mondays and Fridays; cleaned and sanitized by manager(s). Manager Lacey Lavoie will acquire her Washoe County Certified Food Protection Manager certificate by 07/14/10. Bring passing test results; verification of an 16 hour course; picture ID and $30.00 to Health District located at 1001 E Ninth St.; Reno. Do call health inspector at 328-2682 when complete.
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6/29/2010 | Routine Reinspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:You are hereby given notice for failure to acquire a Food Protection Manager at above named facility (Freshberry Yogurt Cafe) within the allotted time frames developed by the Washoe County Health District Governing Food Establishments. Facility was instructed to acquire a CFPM (Certified Food Protection Manager) on 07/29/09 during an opening inspection. Under the Washoe County District Board of Health Food Establishment regulations facility had 60 days form 07/29/09 to accomplish this. Upon facility's 90 day annual inspection; this requirement was noted as a violation on 12/04/09. Facility was then instructed to enroll at least (1) one full time employee into an approved CFPM course and to notify health inspector as indicated on inspection report. On 01/07/09; health inspector conducted an onsite visit and met with Miss Lacey Lavoie. No CFPM had been acquired and confirmed by Miss Lavoie. Facility shall demonstrate that one (1) person who is employed full-time at this facility be enrolled into a CFPM course within 7 days of this notice of violation. Course must be approved by the WCHD. Failure to comply with the above violation may result in IMMEDIATE SUSPENSION of health permit to operate; An addition; within 30 days on 02/08/10; a CFPM will be employed at this facility. A reinspection and a reinspection fee will be assessed.
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1/12/2010 | Routine Reinspection 1st | 100 |
- [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 icescoop stored improperly. Observed several scoops stored improperly in food stored in dry storage.
- [3] CFPM or person in charge present; certificates posted as required
Facility has not acquired a Certified Food Protection Manager for facility which is assigned a risk category 2. Facility must enroll in an approved Food Safety course by 12/11/09 and have at least one CFPM designated as a full time employee for Freshberry by the end of this month December 31; 2009. A list of CFPM instructors was given to operator.
- [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 several boxes of single service articles stored on floor underneath 3 compartment sink.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handwashing sink next to prep sink obstructed with 2 large waste receptacles. * Corrected on site.
- [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 handsink in front with no single service paper towels.* Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 2 spray bottles not labeled to its chemical contents. * Corrected on siteObserved 401 spray cleaner stored on top of ice machine.* Corrected on site.
- General Comments that relate to this Inspection
Notes:All cold holding temps. checked OK < 40 F. Discussed with operator cleaning of yogurt dispensing machines. Machines are cleaned twice weekly. Reviewed with operator to post handwashing signs at designated handwashing sinks. Handwashing is to occur in these sinks only. This facility is lacking active managerial control. Facility is hereby given notice to acquire a Certified Food Protection Manager by end of December 2009. Facility has been allotted 90 days since opening inspection. This is a requirement to operate a health permit under the Washoe County Food Regulations governing food establishments. Reviewed handwashing procedures with operator. Operator to call health inspector with name of employee who will be taking CFPM course by 12/11/09.
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12/4/2009 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
Notes:All construction items corrected at time of reinspection.Cold holding units checked OK.OK to operate; OK to issue Health permit.This facility will be assigned a Risk Category 2; which will require a Certified Food Protection Manager within 60 days.Restrooms are located within 200 feet of Snackbar outside of facility.
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7/30/2009 | Opening Inspection | 100 |
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