Hong Kong Diner 2, 9410 Prototype Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
All items noted on previous inspection have been corrected.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Observed employee handwashing - good.Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-pork 38 f-chicken 36 fPrep cooler at 34 f-pot stickers 40 f-beef 40 f-pork 39 fHot holding temps good-fried rice 157 f-steamed rice 155 fDiscussed cooling procedures - goodDishwasher sanitizing at 100 ppm chlorine.Sanitizer bucket at 100 ppm chlorine. (Ensure sanitizer buckets are used in kitchen too; not just customer areas).Test strips availableKitchen clean and well keptOther CFPM:Hai V. Quam1183284212/10/19No other employees have taken CFPM course in past year
|
12/10/2015 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
*OK to issue permit to operate on the following conditions *1. Recaulk all sinks2. Clean faucet handles; spray wand/spring; paper towel dispensers3. Ensure all spray bottles are labeled - corrected4. Clean all shelving and racking5. Clean vent near kitchen entry6. Replace dirty wood benches. All items in kitchen must be smooth and easily cleanable.7. Replace light covers in walk-in cooler and freezer8. Paint/seal barewood shelving unit9. Reattach/clean FRP along south wall. Replace base coving.Notes:Facility to be assigned a risk category three. A certified food protection manager must be onsite at all times. Discussed importance of handwashingDiscussed employee health. Ensure employees ill w/ gastrointestinal ilness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Discussed cooling. Food must cool from 135 f to 41 f w/in 4 hours or 135 f to 70 f within 2 hours and 70 f - 41 f within and additional 4 hours Hai Van Quan has taken the ServSafe Course. Cert/expiration TBA
|
11/10/2015 | Opening Inspection | 100 |
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