- General Comments that relate to this Inspection
Thermoemeter in the two refigerators checked at 40 F. Product temperatures checked between 35 F and 46 F. Set thermostat of refrigerators at 35 F to keep temperature from rising over 41 F when being used. Thermostats to be adjsuted at this time.
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7/28/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Sliced ham 47 F; cut lettuece 74 F; tunal salad 41 F; sliced cheese 45 F; sliced turkey 45 F; sliced cheddar cheese 45 F in refrigerated prep unit. Chicken salad 47 F; shredded pork 44 F in reach-in refrigerator. Must adjust temperature to keep products at 41 F or below.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee not washing hands upon returning from outside and engaging in food prep; washed hands on adivse.
- General Comments that relate to this Inspection
Observed employee handle sliced bread with bare hands. Adivsed of new regulations on no bare-hand contact with ready to eat foods. Gloves were available for employee to put on gloves. Employees must use gloves or other utensils to handle ready to eat foods.
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7/23/2015 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Noted facility to be kept clean.All food equipment is turned off; facility is closed until next season. Operates seasonally in conjunction with pool from mid April throguh beginning of Septmeber for memorial day weekend.One staff member who has ServSafe certificate will apply for WCHD certificate by 9/29/2014 to meet the CFPM requirement.
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9/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/22/2013 have been corrected.CFPM must apply for WCHD ceriticate by 9/5/2013
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8/27/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer found in sandwich prep cooler. Provide cooler with thermometer.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed many flies inside snack bar kitchen. Keep flies out of food service areas.
- General Comments that relate to this Inspection
Refrigerator at 44 F. grilled chicken 47 F; ham 47 F; hot dog 44 F. Lower temperature of refrigerator to keep products at 40 F or below.Noted hand sink stocked and functional.CFPM had Servsafe certificate issued in 2009; has not applied for WCHD certificate. CFPM must apply for WCHD certificate.
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8/22/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 7-10-12) have been corrected.
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8/28/2012 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Install a thermometer in the deli reach-in cooler.
- [1] Installed; maintained
The hand sink is slow draining - Repair.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS & RECOMMENDATIONS:- All temperatures observed were at or near that required by regulation (hamburger 48F; sliced tomato 40F; tuna salad 44F).- Ensure all chemical containers are clearly labeled to prevent misuse (e.g. one unlabeled spray bottle under the 2-compartment sink - voluntarily discarded; corrected on site).
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7/10/2012 | Routine Inspection 1st | 98 |
- [5] Necessary toxic items properly stored; labeled; used
One unlabeled spray bottle of glass cleaner? All chemicals must be clearly labeled to prevent misuse - Corrected on-site.One other spray bottle was labeled however it was badly faded and barely visible (bleach water sanitizer). All chemicals must be clearly labeled to prevent misuse - Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS:- All temperatures observed were at or near regulation (reach in 42F; 38F; freezer 12F).- Hand washing station stocked and operational.- Chemicals properly stored.
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7/19/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Make up unit @ 40 f. Tomatoes 38 f; Tuna 38 f. Raw burger patties 38 f. All food stored properly. Reach in 38 f. Deli meat 40 f. Tuna 40 f. Ice bin scoops stored properly.Dry storage - clean and organized. Handsink stocked properly with soap and p-towels.Floors and counters clean.
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8/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 38 f. Cheese 38 f; Deli meat 38 f. All food products properly stored. Freezer 0 f. All food frozen. Make up reac in unit @ 38 f; Tuna 37 f; Egg salad 38 f; Cheese 38 f; Tomatoes 38 f; Deli meat 38 f. Counters and floors cleanIce bin clean and scoop stored properly. Sani bucket 50ppm.Handsink stocked properly and accessible. Bathrooms clean and stocked.
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9/29/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Violation from original inspection corrected.Reefer unit holding 38F
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6/30/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Reefer unit holding @ 50F. Repair unit to hold 40F or below. Food stored in separate unit. **Violation must be corrected within 48 hours**
- General Comments that relate to this Inspection
Hand sinks stockedIce machine cleanSanitizer bucket @ 50ppmDishes carted to main kitchen for cleaning*Closets are a little cluttered and could use some organization to facilitate cleaning
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6/20/2008 | Routine Inspection 1st | 96 |
Restaurant representatives - add corrected or new information about Hidden Valley Country Club Snackbar, 3575 Hidden Valley Dr, Washoe County, NV »