Golden Gate Petroleum Of Nevada Llc, 19990 Thomas Creek Rd, Washoe County, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Unable to dispense soap out of back handsink. Ensure soap dispenser is working properly to ensure proper handwashing.
- General Comments that relate to this Inspection
Notes:Other handsinks/restooms properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill w/gastrointestinal illness (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Hot holding temps good-pizza 146 f-tamales 142 f-chicken 155 fTemp logs takenWalk-in cooler at 38 f-pepperoni 40 fWalk-in freezer -20 fDiscussed 3 comp sink set up - quat ammonia at 200 - 400 ppm - good*No other CFPM's. No on else has taken CFPM course.
|
2/22/2016 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NotesF.-Hand sinks properly stocked.-Hot holding-Pizza 145-Corndog 140F-Tamales 150F.-Three compartment sink ok.-Test stripes available.-Freezer -10F.-Walk-In 38F.-All light propely shielded.-All items stored at least 6" off the ground.-Bathroom properly stocked.-Chemicvals properly stored.-Thongs properly stored.
|
4/28/2015 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Sanitizer test strips for 3 compartment sink and wiping cloths is required. Provide test strips for sanitizer use.
- General Comments that relate to this Inspection
Walk-in temperature OK. 32 degrees and below.Freezer temperatures OK . >0 degrees.Food temperatures for hot holding OK: packaged tamales at 160 degrees F; chicken strips at 136 degrees F. Note: should keep a temperature log for hot holding foods.Restrooms clean and stocked.
|
4/17/2014 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
Observed utensils near hot-holding unit in standing water; facility shall store utensils in ice; in hot-water at 140F and above; or in a clean dry container. (change utensils every 2-3 hours)correction on-site
- [3] CFPM or person in charge present; certificates posted as required
Facility must have at least one Certified Food Protection Manager registered with Washoe County Health District within 60 days; list of approved instructors provided to Management.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pizza checked at 146F; burritos checked at 149F.Cold-holding checked good; cheese at 37F; red tomato sauce at 38F; pepperoni at 41F.Three-compartment sanitization procedures checked ok; quatinary ammonia checked at ~200ppm.Handsink stocked with sanitary towels and soap; however; handsink basin needed cleaning.Snackbar refrigeration checked at <40F.Reviewed handwashing procedures; glove use; and employee illness policies.
|
3/1/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Opening Reinspection:All opening inspection corrections from 01/09/2013; complete. Facility is approved for operations as a (risk category 3 snackbar). Health Permit will be issued.
|
1/11/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Facility is approved for operations as a (risk category 3 snackbar) with the following conditions:Brooke Riersgard must take ServSafe certificate to Washoe County Health District and register as a Certified Food Protection Manager.The fry baskets must be replaced due to damaged/pealing/separated metal which may be a physical hazard to food. The baskets shall be taken out of service immediately.Clean all fry drains as needed.Replace any damaged sanitary towel dispensers and soap dispensers.Replace damaged home style microwave with a commercial (NSF) microwave.
|
1/9/2013 | Opening Inspection | 100 |
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