- General Comments that relate to this Inspection
Violations from previous inspection have been corrected.-Floors walls and equipment in the manufacturing area have been cleaned and sanitized.-No mouse droppings were observed in the manufacturing area.-Per manager; the facility is working with the building owner to have a certified Pest Control Operator service the manufacturing area. Invoices from a Pest Control Operator will be checked during the next routine inspection.
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10/22/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
-Observed numerous popped popcorn and popcorn kernals under the kettle corn cooker. Ensure food debris is cleaned off the floor after each production process to reduce the attraction of pests and vermin. Facility has 48 hours; 10;22/15; to clean under the kettle corn cooker.-Observed dirty build up on the popcorn scoop. Ensure utensils are cleaned after every production process to reduce contamination. Corrected during inspection.-Observed build up of grease and food debris on the top and bottom of prep shelves/storage area. Ensure prep and storage area is cleaned and sanitized within 48 hours; 10/22/15 to reduce contamination and the attraction of pests and vermin.
- [4] Presence of vermin; outer openings protected; no prohibited animals
-Observed numerous mouse droppings on the bottom shelf of the prep table. Ensure all areas of the prep shelf are cleaned and sanitized within 48 hours; 10/22/15; to reduce contamination.*Facility must get a pest control operator to reduce and control pests and rodents.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Observed food stored properly at least 6 inches off the floor.-Utensils stored properly.Per manager no other individuals have CFPM certificates.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Discussed no bare hand contact with ready to eat foods.-Handsink clean and stocked.-Observed good hand washing and good glove use.-Reach in cooler at 40F. Dairy cold and dates good.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.-Make up unit at 36F. Hot dogs at 41F.-Reach in freezer all product frozen.-Observed proper food storage.-Observed proper chemical storage.-3 compartment sink not set up during inspection. Facility uses Chlorine sanitizer and sets up after the lunch rush.-Test strips available.-Ice machine clean and scoops stored properly.-No signs of pests or vermin.
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10/20/2015 | Routine Inspection 1st | 94 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hood w/ build-up of grease/debris. Clean on a more routine basis.Observed damage to ceiling/doorway interior. Repair to ensure a smooth easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsink properly stocked. (Clean handsink)Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vom and dia) are excluded for at least 48 hours after symptoms stop.Ensure all equipment is cleaned/sanitized between uses.Ensure all equipment in shed is protected/covered.Continue to monitor for rodents/pests
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vom & dia) are excluded for at least 48 hours after symptoms stop.Coolers at 38 f; 40 fMenu consists of items that are precooked and then reheated (hot dogs; cheese burgers; etc). *Obtain a stem thermometer to ensure these items reach 140 f prior to service.Discussed wash; rinse; and sanitize procedures - goodFacility using chlorine sanitizer. Test strips available. Facility clean and well kept.
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6/30/2014 | Routine Inspection 1st | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hood in need of cleaning. Clean on a more frequent basis.
- General Comments that relate to this Inspection
Notes:Facility not operating at time of inspection. Handsink stocked. Due to variability of hours; water is turned off in between operating. Handsink must be operational prior to operating.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Ensure all food & equipment is protected from potential cotnamination/pests.Clean and sanitize any equipment stored in large shed between use.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop. Coolers at 36 f; 40 f;Discussed wash; rinse; and sanitize procedures - goodFacility using chlorine sanitizer. Test strips on site.Facility clean and well kept
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7/15/2013 | Routine Inspection 1st | 99 |
- [1] Lighting provided as required; fixtures shielded
Noted one light tube not shielded on light fixture over prep area. Provide shield for light tube. Corection to be made by 5/6/2012.
- General Comments that relate to this Inspection
Noted hand sink stocked.Noted facility to be kept clean ingeneral.
- SECTION XVII: ABATEMENT DATE
Noted hand sink stocked and functional.Refrigerators at below 40 F.Noted facility to be kept clean in general.
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4/30/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.
- General Comments that relate to this Inspection
Refrigerated units operating at below 40 F.Noted hand sink stocked and functional.
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4/19/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
production area operates once per week or less. No production being done at time of inspection.Hand sink is set up with hot and cold water; soap and paper towels during hours of production.
- General Comments that relate to this Inspection
No violations noted at this time.Noted hand sink stocked and functional.Refrigertaed units checked at below 40 F.Dates on products checked wedre ok.
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4/21/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Cotton candy and pop corn produced and packaged under this permit.Operates one to two days per week only; hours not set.Hand sink stocked and functional.Restrooms stocked.
- General Comments that relate to this Inspection
No violations noted at this time.Reach-in refrgirerated units cheked below 40 F.Chlorine test strips available to check 3-compartment sink and sanitizer bucket for proper concentrations.Thermometer of pizza case at 130 F; per CFPM; pizzas are held for not more than 2 hours; any left over slices are discarded after 2 hours.Cheese sauce in dispenser at 142 F.Designated hand sink stocked and functionalRestrooms stocked
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4/29/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during inspection.Notes:Handsinks stocked properly w/ p-towels and soap.All floors clean and counters clean. Scoops stored properly.Food products stored properly.Exhaust fan work properly.Chemicals stored in separate location.
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7/25/2008 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during inspection:Handsink and 3 comp sink stocked w. p-towels and soap.Ice machine clean and scoop stored properlyReach in refrigerator @ 39 fHamburger packet @ 39 fHot dogs 40 fNacho cheese @ 140 fPizza holder @ 140 fUsing tongs to serve pizza; tongs stored correctly.Serving pizza from pizza guys; hot dogs; coffee; and pretezels.No sandwiches are being made at this facilityAll dates current on all food and dairy products.All chemicals stored in separate location and bottles are all labled.Counters and floors cleanObserved 2 employees washing hands.
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5/8/2008 | Routine Inspection 1st | 100 |
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4/8/2008 | Opening Inspection | 100 |
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