Haven On Earth Bread & Bakery Co, 10855 Double R Blvd, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Product temperatures on top and inside of refriegrated prep unit checked at 40 F or below.Lasagana and quiche trays checked at 45 F in refrigerated display case; thermostat of case adjusted at this time to keep prodcut temperatures at 40 F or below.Quat sanitizer checked at 300 ppm concentration in the 3-compartment sink.Noted hand sinks stocked and functional in prep areas and restrooms.Noted facility and equipment to be kept very clean.Noted all food containers labeled as to contents.
|
5/5/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the routine inspection of 8/7/2014 have been corrected.Quiche pie 40 F; enchilada tray 39 F in refrigerated display unit.Thermometer of refrigerated case at 38 F. Sliced cheese at 37 F on top of refrigerated prep unit.Proper cooling practices have been set in place for cooling within required timeframes.CFPM pending to receive national certifcate. Follow up to be conducted on 9/3/2014 to verify that WCHD certificate has been obtained.
|
8/13/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
3 quiche pies being improperly cooled. two were at room temperature withinternal temperature of 94 F and 101 F. One pie in refrigerated case with internal temperature of 125 F. Pies werew placed on ice/water bath to speed cooling; Monnitor temperatures during cooling to ensure that foods are cooled from 140 F to 70 F within the first two hours and from 70 F to 40 F within the next 4 hours.
- [4] Facilities to maintain product temperature
Refrigerated display case with TCS food at 46 F; must service this unit to keep ambient temperature at below 40 F. Company had already been called for service.
- [1] Thermometers provided and conspicuous
Stemmed thermometer on site not accurate; reading 6 F on ice/water bath; reading must be 32 F. New stemmed thermometer to be acquired today.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quats sanitizer checked at 100 ppm concentration in 3-compartment sink; required concentration per manufaciturer 150 to 400 ppm. Have dispenser adjusted to dispense at proper concentration.
- General Comments that relate to this Inspection
Back area refirgerator at 34 F; refirgrated prep unit at 36 F.Noted hand sinks stocked.Quats sanitizer checked at 200 pppm concentration in 3-compartment sink.Facility noted to be kept clean in all areas.The Certified Food Protection Manager completed an appproved course today and pending to obtain National CFPM Certificate in order to obatin WCHD certificate.
|
8/7/2014 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Quats sanitizer at 200 ppm.Noted hand sinks stocked and functional.Same menu and food prep processess from the previous owners.Ensure that refrigerated prep table holds temperature of 40 F or less; at this time thermometer reading about 45 F.Ensure that the common dumpster enclosure os kept clean; some trash noted in the enclosure at this time. Check with property management about maintenace of dumpster enclosure.Risk category 3 assigned; must have at least one Certification Food Protection Manager on staff full time within 60 days.Facility on CFPM supervision by previous owner until new owner completes certification class which new owner has already arranged to take on-line soon.Clean debris from the ceiling grill above the ovens frequently.
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5/7/2014 | Opening Inspection | 100 |
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