- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed bag in the box soda stored directly on ground in kitchen area of bar.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Provide a thermometer to monitor cold holding of dairy 1/2 & 1/2 to be at temp. of 41 F or lower.* Milk noted at 35 F temped with thermocoupler.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Chain CO2 tanks to wall of shelf of soda system to prevent damage to valve.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Single use cups observed stored on ground in dry storage.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Store all disposable cups directly off ground including any single service article that is used for food storage.
- General Comments that relate to this Inspection
This bar is used for board member meetings and dinners for members of Kerak Shriners.No operations occurring at time of inspection. Handsinks properly stocked.Bar guns and holders observed clean. Bar area observed clean and organized. Chemicals properly stored and labeled.
- General Comments that relate to this Inspection
No food prep or cooking observed at time of inspection. The facility is hosting an event on site and the dinner will be catered to its members.NSF cold holding units on site and noted < 41 F. No prepared or open foods for Kerak is being held in the units. Handsinks properly stocked with liquid soap and sanitary disposable towels. Chemicals properly stored and labeled.Bathrooms observed clean and stocked.Dry storage checked OK and no items noted. This facility is a non-profit organization with a commercial kitchen that prepares and cooks food for the members of its organization which includes paid staff and volunteers. No food is made in this facility to be served or sold to the general public. All food is made for private party functions on site and at premises of the non-profit organization. Person in charge requests that the risk category be changed to a health permit 1 risk category. Cherry Bomb Catering Company uses this kitchen as their servicing area and is permittted separately.A Certifed Food Protection Manager is not requires as long as the food made in the kitchen is used for purposes to the staff and members of the Kerak Shriners.A cotton candy machine is stored on premise and is used yearly for the Kerak Shrine Circus. This unit and the single service items associated with the cotton candy operations is stored inside a trailer parked on premise.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/18/2016 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
**No violations observed during the inspection**Facility was not in operation at time of inspectionHand sink stocked with soap and paper towelsFacility cleanTest strips availableChlor-tabs used for sanitizerSpeed guns cleanIce machine cleanScoops stored correctly
- General Comments that relate to this Inspection
**No violations observed during the inspection**Facility not in operation during inspection. Events are one day events. Any foods prepared are cooked to serve. No foods are held over to next event.Hand sink stockedThree compartment sink ok-chlorine used for sanitizer -test strips available-quaternary ammonia sanitizer also available; with stripsAll refrigeration @ 40F or lessFacility is also leased out to Cherry Bomb Catering-food product is separated in different refrigeration units and dry storage unitsNo sign of pestsCFM is occassional assistance - comes in as needed. Facility also occassionally also uses the Cherry Bomb CFM for assistance when necessary.Freezer okAll food product stored off floor.
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2/26/2015 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Provide and have available chlorine test strips in order to make up sanitizer water and test the dish machine.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.Recommend operator install a undercounter light over the southern ice bin. Enusre that the light is shielded.Facility not in operation at the time of inspection.
- General Comments that relate to this Inspection
NOTES:Ensure all hand washing stations are stocked with soap and towels at all times during operation.Facility not in operation at the time of inspection.
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4/7/2014 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide accurate chemical test kits (white colored strips) to verify chlorine concentration at 50-100 ppm chlorine.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-reach-ins all less than 40F-glassware washed/sanitized in kitchen dishwasher - checked at 100 ppm chlorine-ice machine clean; scoop stored properly-ice bin scoops stored properly
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-reach-ins all less than 40F -cheese; hot dogs 38F-39F-freezer -10F-discussed labeling and date marking procedures-handled scoops in use for bulk four; sugar; etc-food and single service items stored 6" above ground-dishwasher checked at 100 ppm chlorine-chemicals labeled and stored properly-restrooms stocked and clean-ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of the illness and 48 hours after symptoms stop.
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5/6/2013 | Routine Inspection 1st | 98 |
- [1] Original container; properly labeled
Unlabeled white powder (in the bin with the integral scoop on the dry storage shelving). All foods not in their original labeled container and not easily identified by sight must be clearly labeled to prevent misuse. Corrected on-site.
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw eggs above RTE (ready to eat) foods (cheese; pre-cooked meat; etc.). Ensure that all raw product (eggs; raw meat; etc.) is stored below RTE foods to prevent contamination of RTE foods which may not be cooked prior to consumption. Corrected on-site.
- [1] Installed; maintained
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- Please ensure that during operation; bartenders are utilizing the disposable paper towels for hand drying rather than the multi-use cloth towels.- The majority of cabinets and liquor containing refrigeration units were locked at the time of inspection. Facility was not in operation at the time of inspection.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The hose bib on the wall is leaking onto the floor and causing damage to the wall (located on the right hand side of the open burner cook range). Repair or replace to prevent the leaking and stop further damage to the wall.- All refrigeration temperatures were within regulation (reach-in 38F; freezer -10F).- Areas were clean and well organized. All sinks were functional and stocked.- Facility not in operation at the time of inspection.
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4/12/2012 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
There was an unlabeled container of white powder (flour?) on the dry storage shelf. All containers with product which is not easily identified by sight must be labeled to prevent misuse. Voluntarily discarded; Corrected on-site.
- [1] Installed; maintained
There are a couple of slow draining floor sinks; one behind the trash can at the bar and one in the back bar kitchen where the tiles have come loose from water infiltration. Snake the lines so that water is not sitting in the floor sinks and drains freely.
- [1] Installed; maintained
The cold water is not operational at the single compartment food preparation sink (the counter with the stereo on it). Repair.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
A couple of the floor tiles around the floor sink in the back bar kitchen area have cracked and come loose due to water infiltration. Adjust the outfall pipes from equipment so that water is no longer splashing onto the floor and then replace the damaged tiles.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that all hand washing stations are stocked with soap and paper towels prior to operation.- Facility was not in operation at the time of inspection.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that all the hand washing stations are stocked with soap and paper towels prior to the start of food preparation activities.- Obtain and have available chemical test strips for making sure that the dish machine is sanitizing properly. Also; in order to make up sanitizer water for wiping down food contact surfaces.- Facility was not in operation at the time of inspection.
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5/16/2011 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
Kerak Shrine will need to have a Certified Food Protection Manager on hand in this facility. Kerak Shrine will need to have a individual who runs the kitchen go through a Serv Safe Course that is 16 hrs. Kerak Shrine will have 60 days from todays date to have this complete. This must be completed by 8/16/10. Online course will need to be 16 hrs for Serv Safe certification. Once online course is completed the individual must call one of the approved instructors on the Washoe County CFPM list and the test must be proctored by one of them. Once the Serv Safe exam has been passed come to the Health District and apply and receive Washoe County Health Food Card. Complete by 8/16/10.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed under dishwasher coving in the back peeling away from wall and paint peeling on wall. Reattach coving and repaint wall to have construction in good condition. Repair by June 25th 2010.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in coolers @ 40 f. Bar guns and holders clean.Counters and floors clean.Bathrooms clean and stocked.
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 38 f; All food properly stored.Freezers 0 f. All food frozen.Handsink operational and stocked. (has Hot and cold water).Dishwasher 50 ppm.Bathrooms clean and stocked.
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6/8/2010 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Hood vent area dirty w/ built up dust debris. This should be cleaned on a regular basis to prevent potential contamination of food products.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor dirty under neath dishwasher area. Floor should be cleaned after all events.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink operational has hot and cold water.Floor and counters clean.Bar guns and holders clean.Drink reefer @ 40 f.Bathrooms clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators @ 38 f; All food properly stored.Freezers 0 f. All food frozen.Handsink operational and stocked. (has Hot and cold water).Dishwasher 50 ppm.Bathrooms clean.
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9/3/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionTest strips okNo leaksSpeek guns cleanIce machine clean*Facility is used weekly for events
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility spotlessDishwasher okTest strips on siteReefer units 40F or belowHand sink ok**Facility is only used for parties once a month. Operators are considering returning to private usage only. If that happens; contact Health Department to cancel permit.**Two operators have Servsafe but are not registered with Washoe County. Must register within 30 days. Will need Servsafe certificate with test results and identification.
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9/18/2008 | Routine Inspection 1st | 100 |
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