Nevada Brining Company, 615 Spice Islands Dr, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations noted at time of inspection.Facility has HACCP plan and appropriate documentation.Per operator; finished product is stored at his home. No ingredient storage and no food preparation are conducted at the home. Food cannot be stored at a residence because it is not subject to inspection by the health authority. Food shall be stored in a permited facility. Discussed options including storing at One World Kitchen; at a permitted restaurant; or obtaining a warehousing permit. Health inspector will follow up with operator to document which option has been chosen. Notes:-operator making pickled carrots at time of inspection-handsinks stocked; observed good handwashing practices-Discussed HACCP plan with no issues noted; observed proper HACCP documentation. pH regularly measures between 3.0 and 3.5. Do update HACCP plan as needed to reflect any operational changes.-3 compartment sink and test strips available-discussed cleaning of equipment and surfaces with no issues noted-discussed transportation of food with no issues noted.-discussed labeling of packaged products with no issues noted-food stored properly – discussed approved sources and storage-chemicals labeled and stored properly-walk in at 36F; freezer at 10F-discussed requirements for temporary food events. For more information contact Jeff Brasel at 328-2620.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
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2/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
OK to issue permit to operate.Facility will be assigned a risk category 4. Notes:-operator will be canning pickles for retail sale. Operator is registered with the FDA. -A certified food protection manager is required to be on site at all times of food preperation. A certified food protection manager is required 60 days from today; by 1-26-15. List of approved instructors provided to operator. Must take an approved 16 hour course. Upon completion bring certificate and ID to Washoe County Health Dept at 1001 E Ninth St; Building B; 2nd floor to register with Washoe County.-Operator will need to develop a HACCP plan for process - due by 90 day inspection. Provided FDA guidance document. Discussed requirements for labeling; lot numbers and tracking; documentation and pH measuring for each batch. -discussed hand washing -hand sink stocked-3 compartment sink and test strips available -discussed cleaning of equipment and surfaces with no issues noted-food stored properly – discussed approved sources and storage -chemicals labeled and stored properly-walk in at 32F-discussed need for special use permit - for details call Jeff Brasel at 328-2620-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
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11/26/2014 | Opening Inspection | 100 |
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