- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked and functional.No hot-holding or cooking at this location***Sandwiches cold-holding at 41F; all products properly date marked and in compliance with new Washoe County Food Regulations.Gloves/tongs/utensils used with all ready-to-eat foods.Refrigeration units checked at <41F; product properly stored.Certified Food Manager list attached; new certifications (National Registry of Food Safety Professionals)
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11/6/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:No hot-holding or cooking observed; facility is mainly coffee; pastries; baked goods; drinks; and pre-packaged items from main kitchen.Handsink checked stocked and functional.Refrigeration units checked within regulation at <40F; dairy date codes checked good.Sanitizer buckets available at 200-400ppm quatinary ammonia.
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10/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked with sanitary towels and soap.(no food preparation or cooking in this facility; all sandwich preparation conducted in main kitchen.)All warewashing conducted in main kitchen.Refrigeration with potentially hazardous foods checked at <40F; breakfast burrito at 39F; ham sandwich also 39F.Sanitizer bucket available with 200-400ppm quatinary ammonia.
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10/22/2013 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Dump sink for coffee station was leaking. Repairs had been made previously but there was still a small leak. Repair to eliminate standing water issues.
- General Comments that relate to this Inspection
Hand sink stocked*Discussed with operator that if hand sink in back room wsa utilized; it ws important to not use hands to open swinging door.Facility cleanCold display @ 40FNo raw productMake up unit @ 40F**Reviewed ham and cheese croissants with operator and discussed the low water activity which makes them shelf stable. Operator also limits amount that is out at any time.
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9/28/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDairy unit @ 40FProduct stored correctlyNo product kept longer than one dayFacility cleanSanitizer bucket @ 200ppm quat
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9/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDairy unit @ 40FProduct stored correctlyNo product kept longer than one dayFacility cleanSanitizer bucket @ 200ppm quat
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11/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; Ok to issue permitFinal touches to be completed before operation:1) Install paper towel and soap dispensers2) Install thermometers in all refrigerated unitsNotes: Most prep will be performed in main kitchen. Minor sandwich and salad prep in this facility. Soups will be prepared in main kitchen.Facility will be a risk category 2. Must have a minimum of one full time certified food manager within 60 days.
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5/22/2009 | Opening Inspection | 100 |
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