Great Full Gardens, 1085 Bible Way, Reno, 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 raw eggs stored above ready to eat foods. Raw eggs shall be stored on the bottom to prevent potential cross contamination. Corrected on site.Observed almond pulp stored in non food grade plastic container. Store all food in NSF or equivalent food grade containers to prevent potential leaching of chemicals into the food.
- General Comments that relate to this Inspection
Notes:-facility makes desserts for Great Full Gardens Restaurant-hand sink stocked; observed good employee handwashing. Gloves in use - discussed proper glove use with no issues noted.-refrigerator at 30F; products 37F-39F-freezer at 1F-3 compartment sink and test strips available; 300ppm quat-discussed cleaning and sanitizing of equipment and surfaces-food properly stored-date marking system in place; discussed first in; first out procedures with no issues noted-discussed recall procedures with no issues noted-chemicals labeled and stored properly-restrooms clean and stocked-discussed transport of items with no issues noted-no pest issues noted at time of inspection-dumspter area ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
2/27/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
OK to issue permit to operate. Facility will be a risk category 3. CFPM requirment satified.Notes:Facility makes cookies and vegan desserts for Great Full Garden Restaurant.-If facility wishes to expand their menu preparation here to include the washing and preparation of vegetables and fruit; a prep sink will need to be installed. -hand sink stocked and available-3 compartment sink and test strips available. Ensure sanitizer concentration is appropriate (200-400ppm quat or 50-100ppm chlorine)-food stored properly-walk in at 34F; freezer at 10F-discussed cleaning and sanitizing of equipment and surfaces-discussed transportation of food. Ensure food is protected from cross contamination and temperature abuse (for potentially hazardous food) during transport.-discussed labeling of food packaged for individual sale - must have the facility name and address (street; city; state; zip) where food is manufactured.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
12/18/2014 | Opening Inspection | 100 |
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