[1] Non-food contact surfaces of equipment and utensils clean Facility shall clean and sanitize bottom of two-door refrigeration unit; observed some standing water. Facility shall install more shelves for better food storage organization and cleanability.
General Comments that relate to this Inspection The following was observed at the time of inspection:Cold-holding checked good; roasted cauliflower soup at 37F; cheese at 42F; ranch at 39F; cooked and cooled chicken at 37F.Observed handsink stocked and functional; in addition; observed glove use with all ready-to-eat foods**** (excellent)Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization. Sanitizer buckets available with 50-100ppm chlorine.All refrigeration and freezer units operating within regulation; display case checked at 35F.Please ensure all prepared foods/packages/ and food containers are labeled with a date of preparation. (maximum hold time may not exceed (7) days; must hold at 41F or below.)One Certified Food Manager on record:John Brimm; 10349083; Exp; 09/09/2018. (approved ServSafe)No failed exams or new certifications.
10/6/2015
Routine Inspection 1st
99
[1] Non-food contact surfaces of equipment and utensils clean Facility shall clean two door reach-in refrigeration unit; observed some build-up.
[1] Wiping clothes: clean; use restricted 250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
General Comments that relate to this Inspection The following was observed at the time of inspection:Cold-holding checked good; turkey at 38F; cheese at 36F; salami at 37F; tomatoes at 41F.Hot-holding (only one item); barbecue sauce at 168F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization. Handsink stocked and functional; please ensure no articles are left in handsink.All refrigeration checked within regulation at <40F; all products properly stored.Reviewed employee illness protocols/policies.
8/7/2014
Routine Inspection 1st
98
General Comments that relate to this Inspection Opening Reinspection:Facility is approved for operations as a (risk category 3 Deli); all corrections from 04/15/2014; complete.Reminder: Colby Leonard must take ServSafe certificate to Washoe County Health District and complete registration for Certified Food Protection Manager.
4/22/2014
Opening Reinspection 1st
100
General Comments that relate to this Inspection Opening Inspection:Facility is approved for operations as a (risk category 3 Deli) with the following conditions:Facility must have at least one Certified Food Protection Manager registered with Washoe County Health District within (60) days. 06/15/14Facility shall repair light over handsink area.Facility shall turn up hot-water pressure at handsink.Facility shall repair faucet leak at three-compartment sink.Install handwashing signs in restroom and handsink.Repair/seal walls in restroom.New dishwasher checked good; all refrigeration units working within regulation; facility clean.
Restaurant representatives - add corrected or new information about Mountain High Sandwich Co, 120 Country Club Dr, Incline Village, NV »