- [4] Number; convenient; accessible; designed; installed
Observed sheet pan placed on handsink; Ensure handsink is accessible for handwashing at all times. Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed exterior of bathroom door in need of cleaning. Clean on a more routine schedule.Observed handsink in restroom in need of recaulking. Recaulk to ensure smooth easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Reach in freezer at -2 fReach in cooler at 39 fDiscussed wash; rinse; sanitize procedures - goodTest strips available.
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12/1/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes-Reach-In 32F.
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5/30/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Thongs properly stored.-All lights properly shielded.-Freezer 7F.-Reach-In 38.6F.-Mop sink ok.Three compartment sink ok.-Test stripes available.-Scoops properly stored.-All items stored at least 6" off the ground.-Bathroom properly stocked.
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5/28/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes-Reach-In 36F.-Freezer 10F.-Lights shielded properly.
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6/27/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Reach-In holding at 50F. All cold holding units must maintain 40F or below. All product that must remain under refrigeration moved to a different unit.
- [1] Thermometers provided and conspicuous
Thermometer provided in front freezer broken. All cold holding units must have working thermometers.
- [1] Lighting provided as required; fixtures shielded
Light in reach-In and in back missing shielding. All light must be properly shielded.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 38F.-Thongs properly stored.-Freezer -9F.-Reach-In 33F.-Three compartment sink ok.-Test stripes available.-Mop sink ok.-Chemical storage ok.-Bathroom properly stocked.-Scoop properly stored.
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6/25/2013 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several containers of shortening/lard and other baking ingrediants not covered when not in use. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed personal blankets; pillow and clothing stored directly on top of flour sacks in back storage room/office. Observed brooms used for sweeping stored on top shelf under clean equipment. This is not a good practice. Open food items are stored below and possible physical cross contamination can occur to food and clean equipment stored below. Do install a utility rack to store brooms and other cleaning equipment. * Corrected on site. Observed personal food and other personal employee items stored with clean equipment and baking ingrediants. Do store all personal items separate from public food. Designate an area for personal food and artifacts separate from operations of business.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in icecream freezer. All icecream bars observed frozen. 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.
- [1] In-use food; ice dispensing utensils properly stored
Observed baking sheets stored directly on floor. Discussed with operator to store all equipment off ground to prevent possible cross contamination.
- [1] Lighting provided as required; fixtures shielded
Repair light in walk in refrigerator that is being used as a dry storage unit. No perishable foods observed being stored in non-working walk in refrigerator. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- [5] Necessary toxic items properly stored; labeled; used
Observed two spray bottles not labeled to its chemical contents. Discussed with operator to label all chemicals that are moved from its original stock bottle into a spray bottle to prevent misuse. Even plain water shall be labeled. Label all containers of toxic chemicals with name of contents.* Corrected on site.
- General Comments that relate to this Inspection
Hand sinks properly stocked with liquid soap and sanitary disposable towels. Perishable cakes cold holding between 38-40 F. All dairy dates current.Proper storage of scoops used for dry ingrediants. Chlorine sanitizer recorded at 100 ppm.Floors observed clean.Reviewed with operator to organize clutter. Do organize back kitchen so that items not used in the operations of the business are stored separately from food service equipment and public food.Please clean out coffee cabinet of all loose coffee grinds and keep facility in a sanitary and clean condition to prevent vermin attraction.
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5/7/2012 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Food protection manager contacted health inspector via telephone. Walk in reefer has been repaired and operator wants to stock food in working unit again. Upon reinspection; cold holding walk in reefer recorded at 34 F at both internal and external thermometers. Unit was not being used since 07/08/11. A site visit was made on 07/10/11 for verification that the non -working walk in reefer was not being used for holding food. All other violations corrected at time of reinspection. Thank you.Reviewed with operator to keep wet wiping cloths in sanitizing chlorine solution in solution between uses. Do not store wet wiping cloths on countertops.
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8/10/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed walk in cooler with recorded temperature of 50 F. Temped dough inside unit @ 45 F. Instructed operator to move all eggs to reach in reefer.
- [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 several containers; boxes and vessels of food stored on ground in walk in refrigerator.Discussed with operator to store food 6 inches off ground.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several dirty and wet wiping cloths stored throughout bakery. All wiping cloths should be stored in sanitizer bucket or placed into a dirty laundry hamper or container. Do not store dity wiping cloths with clean equipment.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no paper towels in only bathroom.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
All personal items including beverages and food shall not be placed or stored next to food service equipment and food.All personal items shall be placed in a designated area away from food service equipment.
- General Comments that relate to this Inspection
Proper scoop storage.No chemicals stored next to food.Thermometers present in all cold holding units.Do remove any equipment not used in the operation of the business. Observed outside fenced enclosure with clutter. Declutter and remove all items in poor repair or not used for business.A reinspection is required. Do call health inspector if unit is not repaired by 07/10/11. Do monitor food temps. inside unit. Do move all food to reach in reefer if food temps. are recorded above 45 F. Whole shell eggs; and any dairy products must be cold held at 40 F or lower.
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7/8/2011 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Observed walk in cooler with recorded temps. at 42 F. Do lower thermostat to cold hold inside walk in cooler to be at 40 F or lower. Bakery will be operating (baking) on Thursday 04/14/11; no food activity has been occurring since opening inspection on 04/09/11. OK to operate.
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4/12/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Reach in reefer recorded at 36 F; reach in freezer @ -10 F.All handsinks properly stocked with liquid soap and sanitary disposable towels. Hot and cold running water observed at all plumbing fixtures; Bakery will be assigned a risk category 2 health permit. A CFPM will be required to be designated to the Bakery as a full time employee. Items to be corrected:Observed walk in cooler not turned on at time of opening inspection. Do not store any food inside walk in unit until a reinspection is conducted. Do call health inspector once thermometer at walk in cooler reads 40 F or lower for reinpsection. Call health inspector at 848-0077.Remove side panels in poor repair in bathroom. Reinstall panels that are smooth; durable and easily cleanable. This is to be done by 04/11/11.OK to issue health permit; OK to operate.
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4/8/2011 | Opening Inspection | 100 |
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