- General Comments that relate to this Inspection
Handsinks were all found to be clean and stockedTongs and protective single use wax napkins were used to serve DonutsAll Flour and sugar scoop handles were uprightReach-in Refrig. @34FSanitizer Bucket used in product prep area - tested - 100 ppm ClIce machine found to be clean3-comp sink used for ware washing - tested - 100 ppm ClCustomer restroom was found clean and stocked** Note: Kosal Touch is the only CFPM associated with this business.Mr. Touch passed his CFPM test on his first try-
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10/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink found fully stockedScoop handles were all up and out of materialIce machine cleanReach-in Refrig @37FSanitizer bucket used in prep area - tested @100 ppm CLTongs used to serve donutsRestroom clean and stocked* Reminder to have CFPM renew his certificate prior to its expiration.
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11/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stockedFood storage goodIce machine clean/ice scoop storage goodFridge <=41FSanitizer bucket 50 ppm Cl
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10/17/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding units checked OK and recorded below 40 F.Dairy dates current.Handsinks properly stocked with liquid soap and sanitary disposable towels.Chlorine test strips on site.Donut fryer oil is cleaned every 2 days. Leftover donuts are given to a chicken farm.
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8/7/2012 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed several scoops stored improperly in dry ingrediant bins.
- [1] Lighting provided as required; fixtures shielded
Observed lights in donut display case not shielded.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded < 40 F. All food properly stored. All chemicals properly stored and labeled.No bare hand contact to food. Chlorine sanitizer recorded @ 100 ppm. Handsinks properly stocked with liquid soap and sanitary disposable towels.All single service items such as donut boxes and cups stored properly.Reviewed handwashing procedures with operator.Facility observed clean and organized;
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11/28/2011 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no chlorine test strips. Reviewed with operator to acquire chlorine test strips and test chlorine sanitizer water to be between levels of 50-100 ppm.Chemical test strips can be purchased at a chemical supply store or restaurant supply store. No chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Wiping clothes: clean; use restricted
Observed wet wiping cloths stored throughout bakery. Do store wet wiping cloths in chlorine and water solution fully submerged. Check levels of bleach to be at levels between 50-100 ppm. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Reach in units recorded below 40 F.All food properly stored.All scoops in dry ingrediants properly stored with handles up out of food product.All handsinks properly stocked with liquid soap and sanitary disposable towels.Chemicals properly stored and labeled.All use by dates current. No donuts are stored leftover.
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11/8/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**All violations correctedCertified food manager requirement met
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1/12/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to issue permitFacility is in good shapeThree compartment sink okHand sink okRefrigeration 40F or below and equipped with thermometersCoving okDrain lines good; indirect where neededCeiling tile smoothLights shieldedRestrooms ok**The following will be finished prior to operation:1) Seal any wall penetrations to prevent pest access2) Thoroughly clean and sanitize all surfaces of construction mess**Facility is a risk category 2. One full time Washoe County Certified Food Manager must be on staff at all times. List of instructors provided. Operator has 60 days to obtain.
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8/17/2009 | Opening Inspection | 100 |
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