Lavender Box Bakery, 885, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
All violations have been corrected at time of re-inspection.Splash guard installed between handsink and prep sink.Cooling Down Foods - Tracking Chart reviewed for chicken stock and cooling paramters for rapidly cooling hot foods noted OK.Bakery has NSF and commercial food service equipment ordered to make both beef and chicken stock on premise. Ice wands have been ordered and cooling is done in metal pans.Please continue to use the Hot holding food temperature log adn cooling down foods tracking chart for the addition of making soup in bakery operations. All soup stored in walk in refrigerator must be used within 7 days. Continue using datemarking for all foods prepared on site. This is to prevent listeria.
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11/17/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Beef stock dated 11/10/15 that was made yesterday was recorded with a cold holding temperature of 61 F. Reviewed with operator rapid cooling process for potentially hazardous foods (PHF). Operators shall create a cooling log and conduct a cooling study of soup stock made in bakery. The soup stock shall be date coded for the day it is made and used within 7 days. ** 6 quarts of beef stock was voluntarily discarded. Corrected on site. *** Please discontinue making soup stock that is served to the public until both cooking; cooling and reheating temperatures have been monitored and verified through cooling and cooking logs. **** Soup made at facility shall be reheated to 165 for 15 seconds. The reheat time must be done within 4 hours. Potentially hazardous foods cannot be kept in the temperature danger zone longer than 4 hours. The temperature between 41 - 135 F.
- [2] Food protected during storage; preparation; display; service; transportation
A splash guard shall be installed at handsink to separate the backsplash of water from handwashing from contaminating the prep sink and food activities occurring in prep sink.All foodservice equipment used in making soup stock in bakery shall be NSF; commercial grade or equivalent. Discontinue using the roaster and crock pot for making soup stock.
- General Comments that relate to this Inspection
No food was observed being prepared or being cooked at time of inspection. Hot holding leak soup temped at 147 F in non-NSF crock pot. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Anthony Amar will be taking a food protection manager course for recertification in 2016.This bakery started making chicken stock for soup in its bakery. The soup stock is made from both chicken and beef bones. The stock is made on Sundays and Mondays during non-business hours. The operators are making +/- 10 quarts of soup stock every week. The bakery has been making stock for over a week. The soup stock is made once a week in a slow roaster. Discontinue using the Non-NSF roaster and acquire a NSF piece of equipment. The chicken stock is cooled using ice and water bath and cooled inside a container submerged in the prep sink. Health inspector reviewed cooling process with person in charge at time of inspection. Potentially hazardous food; food that require time/temperature control for safety must be rapidly cooled from 135 F to 70 F within the first two hours. This is a crucial first step. Foods can than be cooled from 70 F to 41 F within an additional 4 hours. A thermometer must be used to monitor and verify that the cooling parameters are met. The bakery permit that is active and current for this facility was not approved for soup to be prepared on site. Health inspector reviewed process of soup making with PIC; person in charge and discussed with operator to purchase a soup warmer that is NSF or commercial grade for bakery. Soup is approved to be made from scratch using the induction cooker that is NSF at bakery and a roaster or use induction cooker that is commercial grade for making soup stock. During cooling; soup stock shall not be larger than 4 inches thick and rapidly cooled. Ice wands and dividing quantity of soup into shallow pans will aid in rapidly cooling. In the future; please contact area health inspector with food items that are added to the menu that are not within the scope of the facility's bakery permi. Menu changes must be approved in the future by health authority that fall out of the scope of a bakery permit which may require additional construction requirements and permit type change along with change to risk category. Cold holding units checked OK and within regulations < 41 F. Dairy dates observed current.Handsink properly stocked.Chemicals properly stored.Dry ingrediants for bakery properly labeled.Ice machine observed clean.Cooling logs; hot holding; cold holding logs and other information can be found on our county's website at www.washoecounty.us/health.A reinspection is required. Health inspector will verify if the soup stock is being made safely and meeting parameters for cooking and cooling.
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11/10/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The following corrections shall be made within 7 days:1) Quaternary test strips for Quat sanitizer being used in bakery.2) Handwashing sign or "hand washing only" sign at handsink in kitchen.3) Covered trashcans in both restrooms.4) Label all dry ingrediant bins to name of contents to prevent misuse.This bakery will be assigned a risk category 2 health permit. A condition of the permit will require at least 1 food protection manager to be assigned to this facility who will oversee the safe food preparation and handling of food. This will be need to be done by 10/05/15.Notes:Walk in noted at 37 F; walk in freezer @ 0 F. Handsinks properly stocked. Lighting adequate. Garbage dumpster observed adequate.3 compartment sink indirectly drained.Recommend to owner to install a prep sink next to handsink in kitchen for prepping of fruits and vegetables. Bakery will make baked goods and will expand to jams and jellies once prep sink is installed. OK to operate; OK to issue health permit.Official heatlh permit will be mailed to location via USPS. Please post this official health permit on site in a conspicous spot. Once food protection manager certificate has been acquired; please post this on site in a conspicous spot.
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8/5/2015 | Opening Inspection | 100 |
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