- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Facility was clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restroom clean and stocked.-Front reach in coolers at 40F and 30F.-Thermometers provided.-Walk in cooler at 40F. Observed good food storage. Lights shielded. Clean and organized.-Walk in freezer at 8F. Observed good food storage.-Employee items stored separately.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Saniizer bucket at 300 ppm Quat.-Test strips on site.-Mop sink clean and organized.-Observed good chemical storage.-All foods stored at least 6 inches off the floor.-PCO is McKenzie. No signs of pests or vermin.-Discussed new regulation of no bare hand contact with ready to eat foods. Facility uses gloves and tissue paper when handling product.
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6/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Observed multiple employees washing hands - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Walk-in cooler at 33 fFront display cooler at 37 fFront small cooler at 36 fWalk-in freezer at -10 fReach in freezers at - 5 f and - 10 fSanitizer in three compartment sink and sanitizer bucket at 200 ppm quat.Test strips availableDiscussed storing employee food in designated bin seperately from employee food.
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5/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and 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.Walk-in cooler at 36 fWalk-in freezer at -10 fCake Display case at 36 f - 40 fObserved good food storageQuat sanitizer in 3 comp sink and sanitizer bucket at 200-400 ppmFacility clean and well kept
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8/12/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 35 F.Walk-in freezer at 4 FRefrigerated display case at 38 F.Quats sanitizer at 300 ppm in 3-compartment sink.Noted hand sinks in prep areas and in restroom stocked and functional.Ensure that common dumpster enclosure is kept clean; some cardborad observed on enclosure's floor.
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3/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 35 F.Walk-in freezer at 0 F.Cake display case at 36 F.Noted hand sinks in front and back prep areas and in restroom stocked and functional.Quats sanitizer tested at 200 ppm concentration in 3-compartment sink.
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4/5/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Product temperatures taken in refrigerated prep unit: sliced roast beef 36 F; sliced ham 35 F; sliced cheese 40 F.Walk-in cooler at 37 F; walk-in freezer at 0 F.Quats sanitizer tested at 200 ppm in 3-compartment sink.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted hand sinks in prep areas and in restroom stocked and functional.Noted proper employee hand wash practices.
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4/15/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Walk-in cooler at 38 F; Walk-in freezer at 0 F.Deli prep cooler at 35 F. Cake display case at 38 FSliced ham; roast beef and turkey at 37 F in prep cooler.Quats sanitize3-compartment sink and sanitizer buckets at 200 ppmDish washer at 120 F and 100 ppm chlorine concentration.All hand sinks found stocked and functional.Restroom found stocked.Facility found to be clean in general.
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2/20/2009 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Maintain wiping rags used to wipe quats sanitizer in a bucket with sanitizer or throw into dirty towel bin after each use.
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8/26/2008 | Routine Inspection 1st | 99 |
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