Great Full Gardens Cafe & Eatery, 555 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes:Front Area: Handsink stocked and accessible.Reach in coolers @ 40 f. All dairy products have current dates. Pastry display clean and all food products stored properly.Walk in cooler @ 40 f. Quinoa @ 38 f; Deli meat @ 36 f; Veggie patties @ 38 f; Whole meats (Prepackaged) 41f. All food products labeled and dated. **Discussed cooling procedures with prep staff - no problems noted.Reach in cooler @ 40 f. Sliced tomatoes @ 38 f; Deli meat 38 f; Cheeses 38 f; Coleslaw @ 39 f; Quinoa @ 38 f. All serving utensils clean and stored properly. Cutting boards clean and in good condition. Hot holding: Chicken breast @ 135 - 160 f; Soups -Crazy kale @ 164 f; Tomato @ 170 f. All utensils stored properly and clean. Can products have current dates and in good condition. Prep areas clean and well maintained. Meat slicer; kettles; choppers clean. Knives and storage clean. Cookware; plates; glasses; and utensils clean and stored in clean area. Handsinks stocked properly and accessible.Scullery sinks operational and no leaks in observed in plumbing. Sprayer in good condition. Dish machine @ 50ppm. *Observed proper food prep and handling. *Observed changing of gloves and handwashing.Discussed cleaning of non food equipment w/ owner.*Discussed no bare hand contact to ready to eat food items w/ owner and managers. Gloves and utensil observed.*No employee has failed serve safe exam in last year.CFPM'S for facility:Patrick Cothard (Serve safe 12490087 6/15/20); Alexandra Cappucci (Serve Safe 12490100); Julianna Scala (M140023; 1/21/19).
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11/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Front Area: Handsink stocked and accessible.Reach in coolers @ 40 f. All dairy products have current dates. Pastry display clean and all food products stored properly.Walk in cooler @ 40 f. Quinoa @ 38 f; Deli meat @ 38 f; Veggie patties @ 38 f. All food products labeled and dated. Soups cooling @ 120 moved to walk in freezer - ice paddle will be used to cool. **Discussed cooling procedures with prep staff - no problems noted.Reach in cooler @ 40 f. Sliced tomatoes @ 38 f; Deli meat 38 f; Cheeses 38 f; Coleslaw @ 39 f; Quinoa @ 38 f. All serving utensils clean and stored properly. Cutting boards clean and in good condition. Hot holding: Chicken breast @ 159 f; Soups -Crazy kale @ 164 f; Tomato @ 162 f. All utensils stored properly and clean. Can products have current dates and in good condition. Prep areas clean and well maintained. Meat slicer; kettles; choppers clean. Knives and storage clean. Cookware; plates; glasses; and utensils clean and stored in clean area. Handsinks stocked properly and accessible.Scullery sinks operational and no leaks in observed in plumbing. Sprayer in good condition. Dish machine @ 50ppm. *Observed proper food prep and handling. *Observed changing of gloves and handwashing.
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2/24/2014 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.No test strips on hand to test dish machine. Must have test strips at all time to test dish machine and sani buckets. Correct 11/23/13.
- General Comments that relate to this Inspection
Notes:Front Area: Handsink stocked and accessible.Reach in coolers @ 40 f. All dairy products have current dates. Pastry display clean and all food products stored properly.Walk in cooler @ 40 f. Quinoa @ 38 f; Deli meat @ 38 f; Veggie patties @ 38 f. All food products labeled and dated. Soups cooling @ 47 f with ice paddle. Reach in cooler @ 40 f. Sliced tomatoes @ 38 f; Deli meat 38 f; Cheeses 38 f; Coleslaw @ 39 f; Quinoa @ 38 f. All serving utensils clean and stored properly. Cutting boards clean and in good conditon. Hot holding: Potatoes 145 f; Soups @ 160 f. All utensils stored properly and clean. Can products have current dates and in good condition. Prep areas clean and well maintained. Meat slicer; kettles; choppers clean. Knives and storage clean. Cookware; plates; glasses; and utensils clean and stored in clean area. Handsinks stocked properly and accessible.Scullery sinks operational and no leaks in observed in plumbing. Sprayer in good condition. Dish machine @ 50ppm. *Observed proper food prep and handling. *Observed changing of gloves and handwashing.
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11/22/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previouis inspection conducted on 2/28/2013 have been corrected.Ok to issue permit to operate.Noted hand sinks in prep areas and restroom strocked and functional.Walkin cooler at 38 F; Walk-in freezer at -2 F. All other refrigerated units at below 40 F.RIsk category 4 assigned. Facility requires to have Certified Food Protection Manager coverage with managers who have completed a WCHD approved course on all hours of food preparation by 5/8/2013. Faclity currently has hired two CFPM's. Keep WCHD certificate of CFPM's posted in establishment.Provided copy of no smoking and alcohol warning signs to operator. Keep these signs posted as required.Plans to open 3/18/2013
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3/7/2013 | Opening Inspection | 100 |
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