Patagonia, 8550 White Fir St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.LEFT HAND WASHING SIGNAGE WITH CHEF.DISHWASHER GOOD AT 50PPM CHLORINE.SANITIZER BUCKETS GOOD.WHILE ON SITE COOLING CHICKEN BROTH WITH ICE WANDS - RECOMMEND PLACING UTENSIL IN CONTAINER TO FREQUENTLY STIR PRODUCT TO FACILITATE THE COOLING PROCESS.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL FOOD PROPERLY STORED; DATED AND COVERED.USE BY DATES CURRENT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT ALLOWING ANY FOOD HANDLERS TO WORK FOR 48 HOURS AFTER SYMPTOMS OF VOMITING AND/OR DIARRHEA HAVE STOPPED.DISCUSSED CHANGING OUT BUFFET UTENSILS AFTER RUSH TO HELP PREVENT ANY CONTAMINATION OF UTENSIL HANDLES.DISCUSSED PROVIDING TONGS FOR EMPLOYEES TO USE WHEN GETTING BREAD; BAGELS; ENGLISH MUFFINS TO REDUCE THE RISK OF CONTAMINATION AND ELIMINATE BARE HAND CONTACT OF ITEMS.FACILITY DOES HAVE A HANDWASH STATION FOR WAREHOUSE EMPLOYEES TO USE PRIOR TO COMING INTO DINING AREA.DISCUSSED NEW FOOD REGULATIONS.FACILITY ALREADY HAS A NO BARE HAND CONTACT POLICY IN PLACE.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.FACILITY HAS ONE EMPLOYEE THAT JUST TOOK THE SERVSAFE EXAM LAST WEEK AND IS WAITING ON TEST RESULTS.
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10/9/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CLOTH TOWELS STORED ON TOP OF TOFU IN REACH-IN UNIT. DO NOT STORE ANY CLOTH TOWELS IN CONTACT WITH FOOD ITEMS; THE CHEMICALS THAT THE CLOTHS ARE LAUNDERED IN MAY TRANSFER TO FOOD. MUST ONLY USE FOOD CONTACT MATERIAL TO COME INTO CONTACT WITH FOOD.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - TUNA AT 35F; DICED HAM 37F (ON SALAD BAR); KIDNEY BEANS 37F; YOGURT 42F (IN REACH-IN UNIT)GOOD HOT HOLDING TEMPS ON SALAD BAR - VEGAN CHILI 161F; BEEF/PORK CHILI 190F.DISHWASHER GOOD AT 50PPM CHLORINE.ALL FOOD PROPERLY STORED; COVERED AND DATED.TEMPS OF REFRIGERATION AND FREEZER GOOD.DISCUSSED COOLING PROCEDURES. FACILITY IS USING ICE WATER BATHS AND ICE WANDS TO COOL FOODS DOWN. COOLING FROM 140F - 70F WITHIN 2 HOURS AND THEN THEY PLACE IN REACH-IN UNITS. MUST COOL DOWN TO 40F PRIOR TO PLACING INTO REACHIN UNITS. RECOMMEND DOCUMENTING COOLING TEMPS ON COOLING CHARTS TO ENSURE THAT PRODUCT IS REACHING 40F BEFORE PLACING IN REACH-IN.RECOMMEND DOCUMENTING COLD/HOT HOLDING TEMPS EVERY 2 HOURS ON BUFFET LINE TO ENSURE PRODUCT IS AT PROPER TEMPERATURES AND UNIT IS WORKING PROPERLY. LEFT CHARTS FOR FACILITY TO USE.LAURA ROWLAND IS CFPM; MUST BRING SERVE SAFE CERTIFICATE TO WCHD TO OBTAIN A WCHD ID CARD AND CERTIFICATE. CERTIFICATE MUST BE POSTED IN OFFICE. MUST BE DONE IN 2 WEEKS BY 9/4/14
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8/20/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 4/25/2013 have been corrected.Ok to issue permit to operate.Refrigerators at below 40 F.Dishwasher at 120 F and 100 ppm chlorine concentrationQuats sanitizer dispenser at 400 ppm concentration at 3-compartment sink.Hand sink provided with soap and paper towel dispensers.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Risk category 3 assigned. Facility must have a Certified Food Protection Manager on staff full time who has completed an approved certifcation course by 7/2/2013.Plans to open on 5/20/2013
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5/2/2013 | Opening Inspection | 100 |
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