Goodie Enterprises, 1350 N Wells Ave, Reno, NV - inspection findings and violations

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Business Info

Name: GOODIE ENTERPRISES
Address: 1350 N Wells Ave, Reno, NV
Total inspections: 3
Last inspection: 8/6/2015
Score
97
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Inspection findings

Inspection date

Type

Score
  • [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
    PIZZA CONVEYOR IS DIRTY. NEEDS TO BE CLEANED.
  • [1] Non-food contact surfaces of equipment and utensils clean
    ICE CREAM FREEZER AND REACH IN FREEZER ARE FROSTED. BOTH UNITS NEED TO BE DEFROSTED AND CLEANED.
  • General Comments that relate to this Inspection
    SERV SAFE CERTIFICATION: CARILLLO LAYCEE; CERTIFICATE nO. 9530102; EXPIRES 10/3/2017.
8/6/2015Routine Inspection 2nd97
  • [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
    STEM THERMOMETER NOT CLAIBRATED. RECALIBRATE STEM THERMOMETER TO PROVIDE ACCURATE READINGS.
  • [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
    HOME STYLE SMALL REFRIGERATOR USED TO HOLD FOOD PRODUCTS. CORRECTED ON SITE. UTILIZE AN NSF OR EQUIVALENT GRADE REFRIGERATOR.
  • [1] Storage; handling of clean equipment / utensils
    STIRRING PADDLE STORED ON BOXES. IMMEDIATELY CORRECTED.
  • [1] Single service: articles; storage; dispensing; used
    DRINK LIDS STORED IN AN NON CLEANABLE CONTAINER. STORE DRINKING LIDS IN A CLEANABLE CONTAINER.
10/6/2014Routine Inspection 1st95
  • [5] Source sound condition; no spoilage
  • [1] Original container; properly labeled
  • [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
  • [4] Facilities to maintain product temperature
  • [2] Food protected during storage; preparation; display; service; transportation
  • [2] Handling of food; ice; minimized
  • [2] Potentially hazardous food properly thawed
  • [1] Thermometers provided and conspicuous
  • [1] In-use food; ice dispensing utensils properly stored
  • [5] Personnel with infections restricted
  • [5] Hands washed and cleaned; good hygienic practices
  • [1] Clean clothes; hair restraints
  • [3] CFPM or person in charge present; certificates posted as required
  • [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
  • [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
  • [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
  • [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
  • [2] No re-use of single service articles
  • [2] Wash; rinse water: clean; proper temperature
  • [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
  • [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
  • [1] Non-food contact surfaces of equipment and utensils clean
  • [1] Storage; handling of clean equipment / utensils
  • [1] Single service: articles; storage; dispensing; used
  • [1] Wiping clothes: clean; use restricted
  • [5] Water sources: safe; hot & cold under pressure
  • [5] Sewage and waste water disposal
  • [5] Cross connection; back siphonage; backflow
  • [1] Installed; maintained
  • [4] Number; convenient; accessible; designed; installed
  • [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
  • [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
  • [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
  • [4] Presence of vermin; outer openings protected; no prohibited animals
  • [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
  • [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
  • [1] Lighting provided as required; fixtures shielded
  • [1] Rooms and equipment - vented as required
  • [1] Rooms clean; lockers provided; facilities clean; properly located
  • [5] Necessary toxic items properly stored; labeled; used
  • [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
  • [1] Clean; soiled linen properly stored
  • [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
  • General Comments that relate to this Inspection
    Using Snackbar for Annual Permit.Snackbar is Permitted by WCDH for Levy F120441.Permit holder has use of all equipment in snackbar during opeartion. Equipment has been cleaned. Refrigerators hold at 40F and 33F and freezer holds at 8F. Alto shams to hold pizza at 140F.Scooping ice cream. Keep chlorine at 75-150ppm in water.3-compartment sink with quats at 150-200ppm with strips on site.No grill in this snackbar. Currently doing heat of processed foods only and operator is allowed to use steamer for hotodgs if added to their menu.Snackbar can open.Okay to issue permit.
6/30/2014Opening Inspection100

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