- General Comments that relate to this Inspection
No violations obseved during inspection: - Hand sink clean and stocked. - Hot holding on grill @ 185F. - Cold holding good. Cole slaw @ 45F. * Hot holding box @ 120F-130F. More sternos added during inspection and food held longer in main kitchen instead of @ stand. All food would have been served w/in 3 horus but staff needs to watch this hot holding unit.
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6/3/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink clean and stocked. Hot holding good. Italian sausage @ 150F. Reach-in fridge @ 41F. Sauerkraut @ 43F. Facility clean.
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5/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspection*Facility is sausage grillHand sink ok**Cart hand sinks are under repair - parts on order. Temporary hand sink is set up and appropriate.-gloves worn-food handling is minimalThawing done in main kitchen under running water or refrigerationAll food product off groundCold holding @ 40F or belowNo cooling
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6/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SAUSAGE IN WARMING UNIT OK AT 140F.SAUSAGE ON GRILL PRIOR TO SERVICE AT 200F.PROPER FOOD STORAGE.
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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.HANDSINK AVAILABLE; OPERATIONAL AND PROPERLY STOCKED.GOOD HOT HOLDING TEMPS - SAUSAGE 157F; ONIONS 163F.TEMP CHARTS AVAILABLE AND CURRENT.REMIND STAFF TO LIMIT STORAGE OF ITEMS IN HOT HOLDING UNIT DURING SLOW TIMES.
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7/18/2011 | Routine Inspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Observed employee handle paper money with gloved hands and than proceed in making a hot dog. All employees must wash hands with soap and water and dry hands with disposable paper towels.Reviewed with operator that handwashing must occur after handling money and prior to handling food. Hand sanitizer does not take place of handwashing. Health permit suspended due to lack of water at handsink.
- [5] Water sources: safe; hot & cold under pressure
260) Facility must have hot water and cold water. Observed mobile hot dog cart with no running water at handsink.Health permit suspended on site. Mobile push cart closed for operations at time of inspection.
- General Comments that relate to this Inspection
Hot dogs temped at 143 F hot holding.A reinspection is required prior to reopening. Do call health inspector when unit is repaired with hot and cold running water. Properly stock handsink with liquid soap and sanitary disposable towels .
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8/11/2010 | Routine Inspection 1st | 90 |
- 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 full time 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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