[2] Food protected during storage; preparation; display; service; transportation Operator makes and packages single portion meals for delivery. Each package must be labeled with the name of the business; the address of production(street; city; state and zip); a list of ingredients; and weight of contents. Each package must also bear date of production to ensure items are not kept for more than 7 days. Recommend adding expiration date and reheating instructions to product label. Email copy of label to inspector by 7/31/15 - dkarlicek@washoecounty.us
General Comments that relate to this Inspection Notes:-hand sink stocked; observed good employee handwashing-discussed no bare hand contact with ready to eat foods-Per operator; cooling is done of meat products but no pasta/rice/beans. Discussed cooling procedures. No items cooling at time of inspection. Do monitor cooling to ensure items are cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Cooling logs provided to operator. -discussed approved sources and transport with no issues noted-freezer at 4F; all product frozen-walk in at 32F-3 compartment sink and test strips available; measured at 400ppm quat-discussed sanitization of equipment and surfaces with no issues noted-discussed final cook temperatures with no issues noted-per operator; no thawing occurs. Discussed handling of raw product with no issues noted. Separate cutting boards and utensils are used for raw and cooked product.-food properly stored. No cross contamination issues noted at time of inspection.-thermometers available-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
7/24/2015
Routine Inspection 1st
98
General Comments that relate to this Inspection OK to issue permit to operate.Facility will be a risk category 3.One Certified Food Protection Manager will be required by 60 days from today. Operator has a Serv Safe certificate from a class taken at TMCC. Bring certificate and course information; and ID to the Health Department at 1001 E Ninth St; Building B; Second Floor; to register with Washoe County Health District. Open 8am – 4:30pm.Notes:-Facility will be making individual meals for home delivery. -hand sink stocked-discussed importance of hand washing and future regulations of no bare hand contact with ready to eat foods-discussed proper cooling procedures; holding temperatures and final cook temperatures. -discussed storage of product to prevent cross contamination-3 compartment sink and test strips available -discussed cleaning and sanitizing of equipment and surfaces-Discussed transportation of food -discussed labeling of packaged products -discussed approved sources -chemicals labeled and stored properly-walk in at 36F; freezer at -5F; thermometers available-discussed need for temporary foods permit for any special events where sampling of product will occur-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
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