- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Equipment doors and floor stained and lots of food debris. Thoroughly clean floors and wipe down surfaces.
- General Comments that relate to this Inspection
Sanitizer Quat-40 - 175ppmRefrig 38F Macaroni Salad 37FChicken 152F Rice 135F
|
9/23/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NOT CURRENTLY USING REST DURING INSPECTION.THIS KITCHEN IS ONLY USED TO CATER FOR BANDS OR FOR STAFF. THERE IS NO FOOD MADE FOR THE PUBLIC.HANDSINK OKREFER TEMPS GOOD.PRIOR TO USING ENSURE THAT ALL REFRIGERATION UNITS ARE PROPERLY WORKING AND HANDSINK IS PROPERLY STOCKED.
|
8/18/2014 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
150) Had tub of cooking utnesils all thrown about need to organize with all handles one way and food contact surfaces another; this will prevent cross contamination.Had a container of silverware food contact up; switch to food contact down to prevent cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty under equipment must clean under equipment nightly.
- General Comments that relate to this Inspection
Notes:Not really using almost catering only for bands and staff members no public.3 comp sinkHandsinkRefer at 37 degree F food okFreezer at -5 degree F food okThermometers.
|
10/14/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.3-COMP SINK GOOD SANITIZER AT 200PPM QUAT.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.RE-HEATING HAMBURGER MEAT ON STOVE PROPERLY.USE ICE WATER BATH TO COOL DOWN PRODUCT.
|
10/1/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS - TOMATOES 42F; HOT DOGS 40F.3-COMP SINK GOOD - 200 PPM QUAT.PROPER FOOD STORAGE.DISC. EMPLOYEE HEALTH - NO PROBLEMS
|
4/29/2011 | Routine Inspection 1st | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall keep all utility articles such as pens; razor blades; lighters; etc away from food preparation areas. (box of articles on top shelf of make-up unit)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; taco meat at 162 degrees; cheese sauce at 157 degrees; red sauce at 152 degrees.Cold-holding checked good; cheese at 41 degrees; tomatoes at 36 degrees.Three-compartment sanitization checked at 200-400ppm quatinary ammonia.Sanitizer (oasis 146) buckets and spray available at proper concentrations.Handsink stocked with sanitary towels and soap; handwashing procedures checked good.Refrigeration and freezer temperatures checked within acceptable ranges.Reviewed employee illness policies and symptoms to be aware of.
|
10/26/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Plumber on site to provide one inch separation of hand sink's drain pipe from wall.Clean and sanitize all food contact surfaces of equipment and utensils prior to start of food prep activities.Risk category 3 assigned. Must have minimum of one Certified Food Protection Manager on staff full time by 2/28/2010.Will open 12/31/2009No regular days of operation. will be based on scheduling of events
|
12/28/2009 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Knitting Factory Concert House Restaurant, 211 N Virginia St, Reno, NV »