Hands Of Hope, 295 Gentry Way, Reno, NV - inspection findings and violations

Business Info

Name: HANDS OF HOPE
Address: 295 Gentry Way, Reno, NV
Total inspections: 4
Last inspection: 1/28/2016

Score
96

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Inspection findings	Inspection date	Type	Score
[2] Food protected during storage; preparation; display; service; transportation [1] Non-food contact surfaces: designed; constructed; maintained; installed; located Reach-In unit has ice build up on condensor unit and buckets under to catch the dripping water. Remove food and thaw out unit to ensure is working properly. [1] Single service: articles; storage; dispensing; used Re-using single service items. Single service items are only to be used one time and then must be discarded. Corrected at time of inspection. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected at time of inspection. General Comments that relate to this Inspection Notes:-No CFPM's on staff. This is a low risk permit where no food processing takes place and does not require a CFPM.-Walk-In 40F.-Freezer15F.-Walk-In 38F.-Reach-In 39F.-Reach-In 40F.-Hand sink properly stocked.-Three compartment sink ok.-Test stripes available.-All lights properly shielded.-Pest control operator is Orkinand they come by on a monthly basis.-Glove use observed by employees.-All donated food is inspected and then repacked before be deliverd to facilities that distribute it to the public.	1/28/2016	Routine Inspection 1st	96
General Comments that relate to this Inspection All violations noted on the previous inspection (dated 11-16-15) have been corrected. The 3-compartment sink is now draining indrectly to the sewer system via a funnel indirect connection.OK TO ISSUE PERMIT TO OPERATE	12/21/2015	Opening Reinspection 2nd	100
General Comments that relate to this Inspection The following facility deficiencies remain to be corrected:1) The 3-compartment sink currently used for limited dish/tray/utensil washing is currently drained directly to sewer. Any piece of equipment which is used to wash utensils/dishes must be plumbed indirect to the sanitary sewer system via floor sink (funnel if don't have adequate fall) in order to prevent the potential for contamination of the sink from sewage backup.2) Repair; replace or remove any unused non-working equipment or find an alternate use (like dry storage). 2-door reach-in cooler.3) Install a thermometer in the 4-door reach-in cooler.4) Clean corners and hard to reach areas under and behind the 4-door glass reach-in cooler. It has been cleaned however there are present rodent droppings remaining in the hard to reach areas under and behind the cooler.FAILURE TO CORRECT THE ABOVE LISTED ITEMS WITHIN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A RE-INSPECTION FEE.	11/16/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection New Permit/Certificate of Occupancy:Permit to Operate Issued with the following conditions:OBSERVATIONS: Facility receives donations from community business; sorts; repackages and redistributes to the needy. Warehoused items include whole produce; commercially pre-packaged dairy; commercially prepackaged bakery items and minimal amounts of commercially pre-packaged meats. There is not preparation of fruits and vegetables other than sorting and assembling into smaller batches. Cutting; tearing or portioning of product is prohibited at this location. Handling and distribution of Whole produce only. Assembly and portioning of bakery items only (hand washing and glove use required and currently in use). FACILITY REQUIREMENTS:1) The 3-compartment sink currently used for limited dish/tray/utensil washing is currently drained direct to sewer. Any piece of equipment which is used to wash utensils/dishes must be plumbed indirect to the sewer system via a floor sink in order to prevent the potential for contamination of the sink from sewage backup.2) All overhead lights must be shielded or covered to protect exposed/open produce from broken glass contamination.3) Replace any burned out bulbs (walk-in dairy cooler; bug lights).4) Service all installed bug lights to ensure clean and operational in order to help reduce the fly problem.5) Repair; replace or remove any unused non-working equipment or find an alternate use (like dry storage). 2-door reach in freezer and 3-door reach in coolers.6) Provide test strips for the bleach or remove the bleach and use the quat ammonia bag sanitizer. Never mix these two sanitizers.7) Install a thermometer in the 4-door reach-in cooler.8) Move and clean the accumulated mouse droppings under the 4-glass door reach in cooler. Maintain clean.9) Continue with mechanical trapping/preventative measures to prevent rodent infestation. Do not use chemical baits or rodenticides in this facility.OPERATIONAL RECOMMENDATIONS & REQUIREMENTS:1) Continue to ensure that all food product not in an impervious container is kept at least 6" off the floor in order to prevent product contamination and for ease in cleaning.2) Ensure signage is installed requiring employees to wash hands at a designated hand sink prior to repackaging activities (in the bakery room). Signage must also indicate gloves have to be worn when handling/repackaging the bakery items.3) If you wish to continue operating with the roll up doors open; you may be required to install equipment in order to help minimize/prevent insect entry (e.g. air curtains; plastic hanging curtains; screens; etc.). Otherwise it is advisable to operate with doors closed and adequately sealed. During hot times of year; ensure climate control system (roof top swamp cooler) is operational.4) Ensure that volunteer worker personal items; foods and dishes are kept separate from donated foods. Do not allow sick workers to come to work and restrict working until 72 hours after ill symptoms have subsided.	10/16/2015	Opening Inspection	100

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