I V Coffee Lab, 907 Tahoe Blvd, Incline Village, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked and functional; observed handwashing.Food products limited to mainly baked products; pastries; smoothies; and coffee. No bare hands used with food dispensing (good)***Refrigeration units checked at <40F; date codes ok.Three-compartment sink checked at 50-100ppm chlorine; sanitizer bucket checked at 50-100ppm chlorine.Restroom checked stocked and clean.
|
2/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(Original completed on Washoe County Health District Hard copy)Three-compartment sanitization procedures checked good; solution checked at 50-100ppm chlorine.Handsink checked stocked and functional; gloves/tongs used for dispensing.Refrigeration and freezer systems checked within regulation; date codes checked good.Very limited food products; mostly baked goods/pre-packaged sandwiches.Ice-machine clean; ice dispensing checked good.Restroom stocked and clean.
|
3/11/2014 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have one Certified Food Protection Manager in place and registered with Washoe County Health District within 30 days. Previous Inspector has already granted one (30) day extension. This is the second extension******by 04/05/2013
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall attach water filter to wall; observed filter detached hanging over floor drain.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall intall a sanitary towel dispenser in restroom; sanitary towels must be kept in a clean and dry location for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Three-compartment sanitization procedures checked good; chlorine checked at 50-100ppm.Sanitizer bucket ok at 50-100ppm chlorine.Handsink stocked with sanitary towels and soap.Refrigeration units with dairy checked at <40F; dairy date codes checked good.
|
3/5/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedAll refrigeration @ 40F or below-upright @ 40F-make up unit @ 40F-no raw productRestroom stockedAll items stored off floorSanitizer bucket in placeFood items are non potentially hazardous; except for quiche-products come from permitted facility in CA-all items stored in refrigerator-quiche is brought out two at a time and held at room temperature. Approximate service time is two hours *Informed operator that product should be discarded after 4 hours**Operator is granted 30 day extension on Washoe County Certified Food Manager requirement.
|
11/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sink ok-keep stocked with soap and paper towelsAll surfaces smooth and cleanableMop sink in placeRestroom okRefrigeration okNo ice machineIndirect drains where needed**Facility handles coffee; smoothies; pastries; and some frozen sandwiches. Facility is a risk category 2 and requires a minimum of one full time Washoe County Certified Food Manager on staff at all times.
|
8/14/2012 | Opening Inspection | 100 |
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