Marketon Bakery, 1500 S Wells Ave, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No other CFPMs at this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sink stocked; observed excellent employee handwashing and proper glove use. Discussed no bare hand contact.-provided handwashing signs - do post at all handsinks-display reach ins at 40F-2 door reach in at 41F-scoops properly stored-food properly stored; eggs observed on bottom shelf-3 compartment sink and test strips available-**sanitizer buckets measured at 100 and 200ppm chlorine; changed during inspection to measure 100ppm chlorine; maintain sanitizer buckets between 50-100ppm chlorine**-wiping cloths properly stored-discussed cleaning of equipment with no issues noted-regular pest control by Clark - no issues noted at time of inspection-restrooms ok-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/24/2016 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed handle of brush in pineapple juice in bakery reach in.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- General Comments that relate to this Inspection
notes:the following items noted on the opening inspection have been corrected:-shatterproof bulb in reach in-signs are posted at 3 compartment sink-scoops for sugar and flour are stored in separate clean containers-facility no longer uses spray bottles-3 compartment sink has been caulked-leak at handsink repaired-Observed 1 sanitizer bucket with no chlorine residual; and one with 200ppm chlorine residual. Buckets dumped at time of inspection. Maintain buckets between 50-100ppm chlorine for effective sanitization.
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1/21/2016 | Opening Reinspection 1st | 99 |
- General Comments that relate to this Inspection
Cold holding unit (1) 2 door reach in unit noted at < 41 F. Store manager will be taking Food Safety Course in year 2016. No other employees in Bakery department has taken or failed course for intial certification. The following items are to corrected:(1) Please provide a shatterproof bulb in this cold holding unit. (2) Provide labels at 3 compartment sink for 3-step cleaning process:(1) Wash (soap and water) (2) Rinse (clear water (3) Sanitize (either: clorine @ 50-100 ppm or Quaternary Ammonia @ 200-400 ppm). (3) Store all scoops in a separate clean container or stored with handles extended out of bulk food ingrediants.(4) All spray bottles with food shall be labeled including plain water to prevent misuse. (5) Discontinue using sponges throughout Bakery.(6) Remove molding caulk at backspalsh of 3-compartment sink and recaulk junction between wall and sink.(7) Repair leak at handsink.Notes:This bakery will be assigned a risk category 2 health permit. It is recommended that Flor; CFPM retake food safety course.OK to operate; OK to issue health permit.
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1/6/2016 | Opening Inspection | 100 |
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