- General Comments that relate to this Inspection
All handsinks were fully stockedAll scoop handles stored properlyAll prep tables were cleanWalk-in Frzr @-10FWalk-in Refrig. @34FEmp. restroom clean and stockedSanitizer buckets in front and back - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClTest strips on-site
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3/10/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following items were noted:All prep tables were clean and sanitizedSanitizer buckets used in front and back -tested - 100 ppm ClWalk-in Refrig @35FWalk-in Frzr @-2FAll scoops were in proper places3-comp sink used for dishware - tested @100 ppm Cl
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3/3/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Fridges <=41FFreezers <=0FHandsinks clean and stocked Bathrooms clean and stockedAll food storage goodDipper wells with running water
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2/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding checked Ok and recorded below 40 F.Proper scoop storage with handles extended out of food.All dipper wells operational and indirectly drained.All food properly stored and first in first out method of rotation being used. Hand sinks properly stocked with liquid soap and sanitary disposable towels. Bathroom observed clean and sanitary.All chemicals properlys stored and labeled including water. Frozen yogurt machine is cleaned two times weekly. Water and chlorine sanitizer is used to flush out yogurt machines and gaskets removed for cleaning. Please cover chocolate covered strawberries in cake display case. * Corrected on site.
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4/10/2012 | Routine Inspection 1st | 100 |
- [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 of frozen half gallon jugs stored on floor of walk in freezer. Observed 2 boxes full of different variety of candies stored on floor.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Observed metal pail of plastic sample spoons stored improperly in icecream case.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed 2 boxes of solo cups stored on floor.
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F.Dipper wells operating.Handsinks properly stocked with liquid soap and sanitary disposable towels.All cakes observed covered and in containers. Reviewed with operator proper storage of food and single service items to be 6 inches off ground. Discussed with operator importance of handwashing.
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3/21/2011 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.This is a repeat violation from annual inpsections in 2009 and in January of 2010.Observed several (upwards to 6) wet wiping cloths stored wet on countertops of facility. Facility is instructed to keep all wet wiping cloths in bleach sanitizer at levels of bleach between 50-100 ppm to prevent bacteria growth. Facility will acquire the proper chemical test kit for the sanitizer being used. Do acquire a chlorine/bleach test kit. Failure to comply may result in an office hearing and possible suspension of health permit.
- General Comments that relate to this Inspection
Notes:2nd inspection conducted due to complaint investigation.Handwashing is suspect at facility. Reviewed with operator Mrs. Marvel Hess proper handwashing techniques. Facility is ordered to utilize and designate handsink in front of house for its intended purpose for handwashing. Do provide liquid handsoap and single service sanitary towels at all times to promote proper handwashing. The third compartment of the 3 compartment sink will be used as a dump sink for any blended food products and than washed; rinsed and sanitized prior to any dish or utensil washing. Hands are required to be washed after handling money and before/after handling food with bare hands. Facility will be monitored for future complaints.
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2/1/2010 | Routine Inspection 2nd | 99 |
- [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 of food stored on floor of walk in freezer.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Facility shall aquire Chlorine test strips and test sanitizer for concentration between 50-100 ppm.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored on counters.* This is a repeat violation.
- General Comments that relate to this Inspection
Notes:All cold holding units recorded below 0 F for all frozen dairy products. Walk in reefer @ 36 F; walk in freezer @ -10 F.Handsink properly stocked with soap and single service paper towels.Dipper wells clean and operational. All scoops stored properly.Reviewed with operator handwashing procedures. Facility shall have Craig Mickel post his Washoe County Certified Food Protection Manager certificate on site.
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1/25/2010 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
080) 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.Observed missing thermometers in icecream case. Icecream observed frozen.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Acquire chlorine test strips for bleach sanitizer and monitor makeup between 50-100 ppm.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed several boxes of singel service articles stored on floor. Facility shall remove all single service items from floor.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed wet wiping cloths stored throughout facility. Discussed with operator to store wet wiping cloths in sanitizer bucket with bleach sanitizer between 50-100 ppm.
- General Comments that relate to this Inspection
Notes:All cold holding temps. checked OK.. Reach in freezer -15F; walk in freezer @ 5 F. Walk in reefer @ 36 F. Dipper wells functional and facility is clean and organized. Reviewed with operator use of handsinks and prep sinks.
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2/3/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:Update on Certified Food Protection Manager.Craig A. Mickel M080087 Exp: 3/22/2012
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2/21/2008 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Craig Mickel has completed ServSafe; however; he must register with Washoe County Health Department.Sanitizer at three-compartment sink checked ok at 50-100ppm chlorine.Freezer checked ok @ -10 degreesWalk-in refrigeration unit operating at 35 degrees.All reach-in refrigeration freezers operating below 0 degrees.Restrooms and handsinks properly stocked with sanitary towels and soap.Store observed very clean.....
- SECTION XVII: ABATEMENT DATE
2/1/2008
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1/25/2008 | Routine Inspection 1st | 100 |
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