Galaxy Legends, 1170 Scheels Dr, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
Observed tongs used to serve hot dogs stored at room temperature. Per operator; they are changed several times a shift. Ensure tongs are switched out at least every 4 hours to prevent bacterial growth. Time must be documented.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager.One Certified Food Protection Manager will be required by 30 days from today. Operator must take an approved 16 hour course from a Washoe County approved instructor. List provided. Once exam is passed; bring the certificate and ID to the Health Department at 1001 E Ninth St; Building B; Second Floor; to register with Washoe County Health District. Open 8am – 4:30pm.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for the dishwasher. Obtain chlorine test strips to monitor dishwasher sanitizing. Do test daily to ensure sanitizer is maintained between 50-100ppm chlorine.
- [1] Installed; maintained
Observed handsink next to 3 compartment sink with water turned off. Repair or replace handsink so it is functional at all times to facilitate proper handwashing.
- General Comments that relate to this Inspection
Notes:-handsinks stocked-gloves in use; discussed proper glove use and future regulations of no bare hand contact with ready to eat food. A proper handwashing must accompany any change of gloves.-all cold holding checked ok: walk in freezer upstairs at -11F; all food frozen; 5 reach in freezers all 0F or below; 2 reach in refrigerators at 39F and below; make up unit for condiments 36F-43F; lids and scoops in use.-hot holding checked ok: nacho cheese at 140F; hot dogs 165F-180F-observed employee checking final cook temps of hot dog-dishwasher at 50ppm chlorine-3 compartment sink checked at 300ppm quat; test strips available-sanitizer buckets at 200ppm quat-all food is precooked; no handling of raw product; no cooling of left overs-ice machine clean; scoop properly stored-food stored properly-all chemicals labeled and properly stored-restrooms clean and stocked-date marking procedure in place; discussed first in; first out procedures with no issues noted-no pest issues noted at time of inspection. Facility has regular pest control operator-dumpster area checked ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
|
4/6/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-no bare-hand contact with ready-to-eat foods-reach-ins all 37F to 38F -hot dogs and sausages 35F to 39F-freezers all less than 0F-pop corn scoops stored properly-ice machine clean; scoops stored properly-dishwasher checked at 50 ppm chlorine-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-hot holding: -hot dogs/sausages 135F to 143F-make-up unit at 40F*ensure food and single service items are stored 6" above the ground-bar ice bin scoop stored properly-bar reach-ins all less than 40F-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 the illness and 48 hours after symptoms stop.*Operator; Aaron Simms will take CFPM course with John Roberts by 5/14/14
|
4/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening inspection:Freezers @ 0 f. Refrigerators @ 40 f. Walk in cooler @ 40 f. All floors have been sealed and cracks repaired. Over time if floor becomes cracked - Galaxy Theater must repair cracks to have surfaces smooth; sealed; easily cleanable; and durable. Handsinks - ok and stocked3 compartment sink operational - 200ppm sanitizer.Dish Machine @ 100ppm.Floors; walls; and ceiling ok. Mop sink - ok.Will be a risk category 3. Will be serving pizzas (prepackaged); sausages; hot dogs; and pretzels. Ok to operate and open once construction and surfaces are sanitized and cleaned. Ok to train and pratice food when surfaces are sanitized and construction tools are cleaned.
|
2/6/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following must be completed in order to have permit and construction signoff:1. Walk in cooler floor has crack - all cracks in floor must be repaired. Cooler must be aired out to get rid of fumes. 2. All tile coving must be completed by water heater and heat lamp area. **Ok to bring in food to stock refrigerators.
|
2/5/2014 | Opening Inspection | 100 |
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