- [1] Thermometers provided and conspicuous
Replace one of the freezer thermometers; unit observed damaged.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean out both freezer units; observed build-up. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(Facility prepares; coffees and juice drinks); no cooking; cooling; or food preparation.) Blended juices are the most complex menu item.Handwash station available.Freezer units checked within regulation; all juice/fruit products solid.Dishwasher sanitizing at >180F on final rinse sanitization.NO Certified Food Protection Managers on record or necessary****
|
8/19/2015 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean single door freezer and gasket; observed build-up. (maintain clean)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor sink under three-compartment sink; in addition; clean under single door freezer unit.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:NOTE: Use handsink near microwave and toaster for handwashing. The three-compartment sink shall be used for warewashing only. Handsink is hidden in a corner next to three-door reach-in refrigeration system.Limited menu items: smoothies; drinks; coffee.Facility also equiped with dishwasher; unit checked at >180F on final rinse sanitization.Refrigeration system with dairy/drinks checked at <40F; date codes checked good.Freezer units checked within regulation.
|
9/4/2014 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
Facility shall install a new thermometer in small freezer unit; thermometer is broken.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor under small single door freezer; observed debris/build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Three-door reach-in refrigeration checked at approximately 38F.High temperature dishwasher sanitizing at >180F.(very limited food preparation; mostly coffee; latte; tea; and some smoothies)Fruit for smoothies is delivered pre-cut/frozen from approved food suppliers.
|
8/6/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Inside of freezer; handle of freezer; and floor had some food build up. Clean thoroughly to maintain sanitary conditions. Recommend cleaning the outside of powerd containers as well.
- General Comments that relate to this Inspection
Facility makes smoothies; coffee; and sells a few prepackaged items.Hand sink stockedReefer (dairy) @ 40FDishwasher @ 180+ final rinseFacility neat and clean overallRestrooms okNo sign of pests
|
6/27/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked -facility uses 3 comp sink - all dishes through dishwasherDishwasher @ 180F final rinseFacility only makes smoothies; coffee; and sells some prepackaged itemsProduct stored off floorFacility is clean
|
8/29/2011 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Hand sink stockedRefrigeration (dairy) ok - 40FProduct stored correctlyFacility clean**Dishwasher is out; but three compartment sink can be used instead. Reviewed proper sanitizer set up for 3 comp sink with operator. 1 teaspoon bleach for each gallon of water will yield approximately 50 ppm chlorine. Dishes should be soaked in solution for at least a minute; then air dried. 48 hour repair requirement is waived because of availability of 3 comp sink; but unit should be repaired as soon as possible.
|
6/9/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 100ppm chlorine/also 180F rinseBleach solution in 3 comp sink @ 100ppm-sanitizer solution filled from hereRefrigeration @ 40FDates okScoops ok**Do not stored anything in consumer ice other than scoop; stored with handle out
|
5/22/2009 | 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.
- General Comments that relate to this Inspection
Reach-in Refrig used to store smoothie ingredients - temp'd @35FReach-in Frzr @2FSmoothie fruits were all frozen3-comp sink used for utensils - tested - 150 ppm ClHandsink fully stockedRestrooms clean and stockedCoffee machine cleaned per Manuf spec.
|
2/21/2008 | Routine Inspection 1st | 98 |
Restaurant representatives - add corrected or new information about High Altitude Fitness, 880 Northwood Blvd, Incline Village, NV »