- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 2/17/2016 have been corrected.Quat sanitizer dispenser was serviced; sanitizer checked at 200 ppm concentration.Ensure to do deep cleaning of floor under equipment along wall base; under shelves in walk-in cooler and freezer and do cleaning of floor sinks on frequent scheduled basis to prevent build-up and to keep floors and drains clean.Owner took a recertification class and passed exam on first asttempt in 2015 to renew her certification prior to expiration date; owner does not have certificate on site. Owner will obtain copy of ServSafe certificate and post in establishment. This facility has riskk category 1 and not required to have a CFPM.
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2/22/2016 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Provide thermometer for undercounter refrigerator with milk products.
- [5] Hands washed and cleaned; good hygienic practices
Noted employee wiping hands on shirt after washing and sanitizing utensils; employee not washing hands after either. Must use paper towels to prevent conatimantion of hands
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quat sanitrizer chcked at about 100 ppm in 3-compartmet sink; have sanitizer dispenser adjusted to dispense at 200 ppm concentration. Noted employee not doing rinse step in between washing and rinsing of utensils in 3-compartment sink. Must set up rinse water in mid compartment to rinse utensils since soap residue may impair sanitizer effectiveness.
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
Noted floor sinks under the back counter and next to walk-in freezer with dirt build-up. Clean and keep floor sinks clean.Noted condensate leak from walk-in cooler coil being contained in tub on shelf. Repair leak in coil.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towel dispenser for hand sink empty; paper towels on order. Must keep paper towels available at all times. Paper napkins were provided at this time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt build-up on floor under back counter under ice machine and freezer unit. Clean and keep floor clean under equipment.Noted floor sticky from spills inside walk-in cooler. Clean and keep walk-in cooler floor clean.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F.Walk-in freezer at -1 F.Facillity has risk category 1 and is exempt from CFPM requirement. There are no CFPMs currently with valid certification on staff.
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2/17/2016 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
Walk-in cooler 34 F.Walk-in freezer 7 F.Noted hand sink stocked. Paper towel dispenser broke down and new one is on order. Stack of paper towels are available; Keep paper towels next to hand sink.Quat saniitizer checked slightly under 200 ppm concentration. Call for service to have sanitizer dispenser adjusted to 200 ppm concentration.
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3/10/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conductedc on 4/1/2014 have been corrected. Ensura that floor under equipment in all areas is cleaned on more frequent scheduled basis from now on to prevent build-up in future.
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4/15/2014 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Food debris and dust build-up noted on floor under ice cream freezer and ice machine and under drink counter. Food debris and ice build-up on walk-in freezer floor and food debris build-up on walk-in cooler floor on corners. Increase frequency of cleaning of these areas.Clean floor under shelves in back sotrage area.
- General Comments that relate to this Inspection
Walk-in cooler at 34 F.Walk-in freezer at 4 F.Noted hand sink stocked and functional.Quats sanitizer in 3-compartment sink at 200 ppm concentration.
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4/1/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Cleaning of floor has been completed as required on the previous routine inspection conducted on 5/16/2013.
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5/24/2013 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt and debris build-up on floor under equipment and shelving at back and front areas and in walk-in freezer; some areas are dirtier and others are cleaner but all areas need to be cleaned. Cleaning of floors in these areas must be done more frequenlty to prevent build-up. Clean floor sink next to walk-in fereezer more frequently to keep free of trash build-up.
- General Comments that relate to this Inspection
Walk-in cooler at 34 F. Walk-in freezer at 10 F.Noted hand sink stocked and functional.Quats sanitizer tested at 200 ppm concentration in 3-compartment sink.
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5/16/2013 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed beverage mix stored next to dirty shop vac. Also observed paint stored over bananas. Ensure tools/chemicals are stored in a designated area away from food. Corrected on site.
- [1] Thermometers provided and conspicuous
Unable to locate thermometers in front freezer/coolers. Stock thermometers in freezer/cooler to help monitor temperatures.
- [1] Installed; maintained
Cold side on handsink turned off. Handsink must have both hot and cold running water.Handsink unsecured from wall. Reattach handsink so that it is secure.Faucet on three compartment sink leaking - repair
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in walk-in freezer dirty. Clean on a more frequent basis.
- General Comments that relate to this Inspection
Notes:Discussed importance of handwashing/employee hygiene. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are exluded for at least 48 hours after symptoms stop.Walk-in cooler at 37 fWalk-in freezer at 8 fDiscussed three step dishwashing procedures. Also ensure sanitizer buckets are set up with wiping cloths for cleaning/sanitizing food prep surfaces.
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6/14/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Reinspection from 3/10/11.All items have been corrected except leaking 3 compartment sink. Dipper well is working properlyFloors are improved. More cleaning is needed in walk-in cooler/freezer. Continue to clean hard to reach areas on a more frequent basis.Juice machine has been serviced and leak has improved. Continue to monitor. If leak worsens; further repairs may be required.
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4/15/2011 | Routine Reinspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
Observed utensils in non-running dipper well. Dipper well must be left running to ensure circulation of water to prevent bacterial growth. Per owner; dipper well is broken and set to be repaired. Until repaired; facility must wash; rinse; and sanitize utensils between each use.
- [1] Installed; maintained
Observed leak under juice machines as well as leak on three compartment sink faucet. Repair leaks.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed build-up of food/debris on floors especially under equipment (ie ice machine; storage cabinets; walk-in freezer). Clean under all equipment/hard to reach areas to ensure clean floor.
- General Comments that relate to this Inspection
Notes:Handsink properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 32 fWalk-in freezer at 0 fReach in cooler at 35 fSanitizer at 200 ppm quat. (Obtain test strips to check concentration).If facility starts utilizing wheat grass juicer again; wheat grass tool needs to be replaced as it is not cleanable and may impart wood into the food.
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3/10/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Handsink needs to be recaulked. Remove old caulking and recaulk to ensure smooth easily cleanable surface.2. replace worn gaskets on ice cream/fruit freezer3. Provide a thermometer for ice cream/fruit freezer4. Replace broken floor tile under ice cream/fruit freezerFacility approved to do soup/chili on the following conditions:Product from a hermetically sealed package must be reheated to 140 f rapidly (2 hours max). Product that has been reheated and cooled at the facility must be reheated to 165 f. Product must hot hold at 140 f minimum. If product is to be cooled; it must cool from 140 f to 70 f within 2 hours and from 70 f to 40 f within 4 hours for a total of 6 hours. If product is not cooled from 140 to 70 f within 2 hour time frame; only 4 hours total is allowed for cooling. Methods of cooling include placing product in a shallow stainless steel pan at a shallow level (2 inches max) and cooling in the walk-in cooler uncovered. You can also utilize an ice bath or an ice wand. Do not place pot in walk-in for cooling as it will not cool down fast enough. Obtain a stem type thermometer to verify product temp. Recommend keeping temp logs.
- General Comments that relate to this Inspection
All corrections have been made. Ok to issue permit to operate.-Facility was unable to find replacement gaskets for freezer. Facility constructed "gaskets" that are more cleanable than old gaskets. Facility will continue to look for gaskets to fit this freezer unit.Laramie scheduled to take CFPM course on 11/16 and 11/17.
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11/15/2010 | Opening Inspection | 100 |
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