- General Comments that relate to this Inspection
All violations noted on previous inspections have been corrected.A new dishwasher has been installed. Measured 186F at the gauge for final rinse.
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7/17/2015 | Routine Reinspection 3rd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Unit has been removed from facility. Continue to take dishes to main kitchen for cleaning.Spoke to Jerry Ignatich and Monica Rios. A new unit will be ordered. Email inspector a copy of the purchase order by 6/10/15.
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6/8/2015 | Routine Reinspection 2nd | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Violation continues to exist. Dishwasher is not functioning properly. Final rinse gauge not operational; temperature at plate level of 108F.Dishes will be taken to main kitchen.Repair or replace unit by 6/7/15 or health permit to operate may be suspended.
- General Comments that relate to this Inspection
Other violation noted has been corrected. Scoop properly stored.
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6/5/2015 | Routine Reinspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop stored on counter with water in it.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher is a high temp dishwasher. Final rinse gauge not operating. Tested with inspector's thermometer; which read 108F.Repair or replace dishwasher so that the final rinse at the gauge measures 180F for effective santization.
- General Comments that relate to this Inspection
Notes:-this facility serves hot dogs; pretzels and nachos; which remain frozen until cooked to order.-hand sinks stocked; discussed handwashing and glove use procedures-hot holding chilli at 140F-freezer at -5F; all product frozen-make up unit with ambient air temp of 38F; no PHF/TCS food in make up unit at time of inspection.-thermometers available-ice cream freezer at -2F-discussd employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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6/4/2015 | Routine Inspection 1st | 95 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop with handle in contact with ice. Store scoop in product with handle up to minimize hand contact with product. Corrected on site.
- General Comments that relate to this Inspection
Snack bar not operating at time of inspection.Notes:-handsink stocked-sausages @ 39F; cold holding ok-facility is clean and organized-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hrs after symptoms stop.
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12/10/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
This location will need a Certified Food Protection Manager. A employee will need to attend a 16 hour serve safe course. Once complete must bring serve safe certificate to WC Health District and apply for and receive WC food managers card and certificate. Test score and instructors name must be provided. This location will have 60 days from today's date to complete this CFPM requirement. CFPm must be completed by 11/15/14.Handsink stocked and accessible. Reach in coolers 40 f. All thermometers inside. Keg cooler @ 40 f. All hoses installed properly.Wash room has small dish machine - working properly. This area has a limited menu - utensils; tongs; and hot dogs pans to wash. Floors and counters clean.Ice bin clean and drains properly to floor sink. Floor sink installed properly.
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9/17/2014 | Opening Inspection | 100 |
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