- General Comments that relate to this Inspection
Notes:Walk in Freezer @ -5 f. All food products stored properly; dated; and labeled. All pastry products stored on bread racks. All food products frozen.Reach in coolers @ 36-40 f. All dairy and drink products have current dates and labeled. Stand up refrigerators @ 40 f. Deli meat @ 38 f; quiches 39 f. Meat slicer clean and well maintained.Racks clean and well maintained.Prep area clean. All utensils; bake ware clean and stored properly. Knives and storage clean and no issues.Handsinks stocked and accessible. 3 compartment sink operational - no leaks. Dish machine (Hobart) @ 50ppm.Floors and counters clean. Customer area clean and well maintained.Discussed cleaning of non food items.*Discussed no bare hand contact with ready to eat food items - No issues observed - tongs and gloves in use while onsite for inspection.*No employee has failed serve safe exam in last year.
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9/29/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-facility is clean and well organized.-hand sinks stocked - observed good employee handwashing-all food stored properly; scoops stored properly-discussed first in; first out procedures with no issues noted-cold holding good - all units 40F and below (deli meat 40F; onion 41F; cheese 40F; duck 40F); freezer at -10F-heating soup at 153F - discussed cooling and reheating procedures with no issues noted.-3 compartment sink at 400 ppm quat-dishwasher at 100ppm chlorine-test strips available-temperature logs are kept daily-bathrooms clean and stocked-discussed future regulations of no bare hand contact for ready to eat food. Facility uses single paper sheets for serving pastries.-discussed employee health policy. Ensure anyone with gastrointestinal symptoms (vomitting / diarrhea) are excluded for 48 hours after symptoms stop.
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10/20/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly; dated; and labeled. All pastry products stored on bread racks. Reach in coolers @ 40 f. All dairy and drink products have current dates and labeled. Stand up refrigerators @ 40 f. Deli meat @ 40 f; quiches 40 f. Prep area clean. All utensils; bake ware clean and stored properly. Handsinks stocked and accessible. 3 compartment sink operational - no leaks. Floors and counters clean. Customer area clean and well maintained.
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9/4/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 2/15/2012 have been corrected.CFPM has been issued the WCHD's certificate. Keep the latter certificate posted in the establishment.
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2/29/2012 | Routine Reinspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Could not verify that light tube inside bakery case is shatter resistant. Provide light shield for light tube or replace with light tube that is labeled as shatter resistant (light tube must have shrinked wrap plastic film)Light fixture in front prep room does not have light cover. Insall light cover on fixture or provide plastic light shields for light tubes.
- General Comments that relate to this Inspection
Thermometers in refrigerators reading less than 40 F. Walk-in freezer at 0 F.Noted hand sink in prep area and restrooms stocked and functional.Mop sink has been provided but not yet plumbed. Mop sink to be plumbed within 7 days. Floor sink used for gray water disposal in mean time.CFPM has already taken certification exam from an approved instructor after having completed theTaps 8 hour compturer based course and waiting to receive national certificate. however; CFPM required to take a 16 hour course. WIll have Taps 16 hour course completed within 7 days. Must apply for WCHD's certificate upon receipt of national certificate and completion of the latter course.
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2/15/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Refrigerator operating at 36 F.Walk-in freezer at 0 F.Noted hand sink in prep area and restroom stocked and operational.Two compartment sink existing. Only bakery items will be made. Ok to have a 2-compartment sink based on menu. However; owner plans to have a 3-compartment sink installed at a later time.No mop sink available in facility. A mop sink will be installed with 2 months; ok to use floor sinks in kitchen for mop water disposal in the mean time.The residential refrigerator in front room is for employees" foods only.Risk category 2 assigned. Facility requires one Certified Food Protection Manager on staff full time withij 60 days; by 1/21/2012. Nicholle Alumbaugh has national certificate wich expired in Jan 2012; certificate obtained form a Washoe County approved instructor. Nicholle will take a recertification class prior to expiration date of current certificate.Plans to start operation by 11/27/2011
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11/21/2011 | Opening Inspection | 100 |
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