- General Comments that relate to this Inspection
Observed final rinse >=180F on high temperatuere dishwasher and 174F at the rack. Ensure all staff know the minimum final rinse temperature and know how to use the high temperature test strips. There were a couple of test strips from the last week which were not black to show the dishwaser was working properly and no corrective astions were noted on the dishwasher log. Discussed issue with contact who will reiterate how to use the strips with staff and proper corrective actions. Food storage goodFridges <=40FFreezer <=0FHandsinks clean and stocked
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4/17/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violaitons observed during the inspection All fridges <=40FFacility uses thermo strips to monitor high temp dishwasher. All strips from today and the previous days were at least 160F which are testing the temperature at the rack in the machine. Food storage goodObserved good handwashing by staffReviewed cleaning schedule and frequency for facility Store Director; Mike Wenzel requested electronic only copy of this inspection report.
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5/9/2014 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature; unit was only reaching 165F on final rinse. Repair unit to reach 180F. Heat test strips are being used to test the machine; however; they only read to 160F. Repair company was called during the inspection. Facility has a 3 compartment sink that can be used until unit is repaired.
- General Comments that relate to this Inspection
Handsinks clean and stockedFood storage goodAll plastic storage containers with dry ingredients are clean and labeledAll fridges <=41FBread slicer clean Sanitizer bucket 300 ppm Quat Freezer <=0FAll freezers are scheduled to be deep cleaned and scraped on June 6th
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5/30/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Walk in freezer recorded at 2 F. All food observed properly stored.All chemicals properly stored and labeled.High temp dishwasher recorded with 180 F final rinse temperature.Proper scoop storage.All dry ingrediants properly labeled.All single use items such as bakery packaging properly stored off ground.No bare hand contact with ready to eat foods. Observed good handwashing. Facility is clean and organized. Facility has active pest control operator servicing store monthly.
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4/10/2012 | Routine Inspection 1st | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drink stored next to clean food service equipment in back of Bakery.
- General Comments that relate to this Inspection
All cold holding cases recorded < 40 F.All food properly stored.Proper scoop storage with handes extended up out of dry ingrediants.All dry baking goods properly labeled. Facility has an active pest control operator.No signs of vermin or droppings observed.High temp dishwasher recorded at 173 F at rinse cycle using stem thermometer. Do have it adjusted or repaired to reach a minimum of 180 F at the rinse cyce. Quat sanitizer recorded @ 200 ppm.Discussed employee glove use policy and jelwrey policy. No employees are allowed to wear dangly wrist jelwrey. Observed all hair restrained properly under caps. No bare hand contact to food.
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3/8/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Walk in freezer @ 0 F; reach in bakery unit @ 25 FHandsinks properly stocked.Quat sanitizer recorded @ 200 ppmFacility shall have Hobart high temp dishwasher serviced to achieve 180 F rinse cycle. Recorded temp. @ 168 F. Only baking sheets and pans are being washed in dishwasher. Facility uses 3 compartment sink for all other warewashing. Facility uses temperature indicator stickers and dishwasher has been rinsing @ 160 F recorded on temp. logs. Do repair dishwasher for manufacturers recommendations of 180 F rinse cycle.
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1/19/2010 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Facility shall monitor sanitizer buckets for Quat saniitzer for levels between 200-400 ppm. Observed no measurable Quat sanitizer in sanitizer buckets for bakery/coffee area.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Walk in freezer @ 0 F; dairy reach in @ coffee area @ 38 F; reach in cold holding units between 32.5-35.1 F and desert case @ 28 F. All food properly stored and date coding observed. All equipment in good repair.No expired dairy; bakery and coffee area clean and organized. Discussed with operator to repair broken handle at bakery prep table and seal/paint all exposed bare wood(porous) areas around prep table to provide a smooth and easily cleanable surface that is nonabsorbent.
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2/5/2009 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed the top of the high temperature dishwasher with severe build-up of food debris and calcium; in addition; there is a small water leak. Facility shall clean the top of the dishwasher and repair the leak.Observed one refrigeration unit with damaged reach-in refrigeration gaskets. Facility shall repair the gaskets.Observed a small section of counter with bare wood exposed; facility shall seal bare wood to ensure a cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:High temperature dishwasher sanitizing at 183 degrees on final rinse temperature; in addition; three compartment sanitization procedures checked good at 200-300ppm quatinary ammonia.Sanitizer buckets available with 200-300ppm quatinary ammonia.All reach-in refrigeration systems; display cases; and walk-in unit operating within acceptable ranges. Reach-in display case checked at 37 degrees.Facility maintains temperature logs on refrigeration units; all logs checked good.Handsinks stocked with sanitary towels and soap.
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8/15/2008 | Routine Inspection 1st | 99 |
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