- General Comments that relate to this Inspection
No violations observed during inspection: - Hand sink clean and stocked. - 3 comp sink set up w/ 200 ppm Quat. - Reach in freezer @ -8F. - Hot holding good. Hot dogs @ 170F. - Good scoop storage. - Ice machine clean. - Ice cream machine cleaned regularly.
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6/3/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks clean and stocked. *Reminded operator to ensure portable bottled water holder is not left in front of hand sink. Ice machine clean and scoop storage good. Walk in fridge @ 38F. Hot dogs @ 42F. Freezer @ 10F. *Reminded operator to keep lights in hood turned on when equipment is in use.
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5/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionWalk in @ 40F-sandwiches @ 39FScoops stored correctlyIce machine cleanShake machines broken down and cleaned routinelyMake up units @ 40F or belowUpright @ 40F3 compartment sink @ 200ppm quatFacility cleanSanitizer buckets @ 200ppm quatNo food hold over*Discussed storage of single service utensils with operator and best practice of storing all utensils in the same direction.All raw product stored correctly
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6/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL HOT AND COLD TEMPS GOOD. SAUCE 42F; HOT DOGS 38F; PIZZA 155F.SCOOPS ALL PROPERLY STORED.SANITIZER BUCKETS GOOD.FACILITY CLEAN AND ORGANIZED.
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5/22/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.HOT HOLDING TEMPS GOOD - PIZZA 170F OUT OF OVEN; 148F IN HOT HOLDING. HOT DOGS 154F.ICE MACHINES CLEAN.SANITIZER BUCKETS AVAILABLE AND GOOD.ICE SCOOPS PROPERLY STORED.REMIND STAFF NOT TO PLACE HOT FOOD IN REACHIN UNITS TO COOL DOWN; MUST USE WALKIN UNITS TO COOL FOODS DOWN; CORRECTED IMMEDIATLEY.
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6/22/2011 | Routine Inspection 1st | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drinks stored uncovered in reach in reefer. Observed baseball cap and backpack stored next to food service equipment. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Facility shall designate a separate area for employee beverages and personal artifacts.
- General Comments that relate to this Inspection
Walk in recorded @ 43.2 F; do monitor temperature and lower thermostat to cold hold at 40 F or lower. Cut vegetables temped at 42 F; relish @ 43 F. Reach in units recorded between 38-40 F.Hot holding temps. recorded:hotdogs @ 191 F; bratwurst @ 143 F; pizza @ 153 F.All leftover food discarded at end of night except for chili which is cooled in 2 inch hotel pans in ice water bath and placed inside walk in cooler.Handsinks properly stocked. Reviewed with operator 2 step cooling process. Do cool foods from 120 F to 70 F within first two hours and than from 70 F to 40 F within 4 hours. Observed good handwashing. All handsinks have handwashing signs posted. Do post health permit in concession stand for identification.
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8/11/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Certified food manager requirement met
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8/6/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
**Final construction ok**Ok to operate; ok to issue permitAll reefers equipped with thermometers and workingDrains in correctDishwashers workingFacility construction ok**Facility is risk category 3. Must have a minimum of one Washoe County Certified Food manager. Must obtain within 60 days; list of instructors provided.
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4/9/2009 | Opening Inspection | 100 |
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