- [3] CFPM or person in charge present; certificates posted as required
Facility does not currently have a designated person that has taken a CFPM course. Facility operations are distinct from the restaurant and a seperate individual must be certified. Provide documentation that a course has been taken by the due date.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove the cardboard stored beneath food product (i.e. tortillas) in the walk-in refer. Cardboard is not a cleanable surface. Ensure that food product is stored on a cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsink is stocked and availableWalk-in refer @ 35; all product dates ok; raw segregatedWalk-in freezer @ 0; all product frozen solidVeggie walk-in @ 38; all product properly storedArea is clean and well kept
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3/12/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No Violations Noted**Handsink stocked and availableWalk-in freezer @ -6; all product frozen solidWalk-in refer @ 36; all measured product below 40 -all product properly stored -dairy product dates okWalk-in refer (produce) @ 36Event area is generally clean and well kept
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5/20/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Facility is used for events only.Walk-in coolers at 40 f; 35 f-fish 41 f-salami 38 fWalk-in freezer at -10 fEnsure all equipment is functioning properly prior to use at each event
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6/19/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Reinspection for follow-up on CFPM requirement.Banquets Chef has compoleted an approved certification course and has been issued WCHD's CFPM certificate #M120515. Keep WCHD's certificate posted in the establishment.
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9/19/2012 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certification of CFPM for banquet kitchen is expired. CFPM to take and complete a new certification course by 8/30/3012
- General Comments that relate to this Inspection
Walk-in cooler at 35 F. ham package 36 F. turkey breast package 35 F in walk-in cooler.Produce walk-in cooler at 40 F. Pasta salad bowl 40 F in walk-in cooler. Walk-in freezer at 0 F.Noted all hand sinks stocked and functional.
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7/20/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Produce walk-in cooler at 38 F. Pan of cooked vegetables at 39 F; two pans of smoked sliced tri tip beef at 39 F.Walk-in freezer below 0 F.Noted kitchen hand sink stocked and functional.
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8/12/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 8/20/10 has been corrected.
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8/26/2010 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean interior bottom of refrigerated prep tables of condensation build-up. These units are currently turned off and not in use.
- General Comments that relate to this Inspection
Product temperatures in two walk-in coolers were at 36 F to 37 F.Walk-in freezer at 0 F.Noted hand sinks in prep areas and in restrooms stocked and functional.
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8/20/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The item noted on the previous inspection conducted on8/4/09 was corrected.This facility was originally permitted under risk category; however; based on risk factors assessed for food prep steps which the facility currently entails; risk category to change to level 4 as of this day.Keep Certificate of all CFPMs posted.Facilty found to have adequate CFPM coverage for risk category 4 as ot this time.
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8/11/2009 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean walk-in freezer floor of trash build-up.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F. Temperatures in walk-in cooler: sliced cheese 38 F; prosicutto 38 F.Walk-inn freezer at 0 F.Produce walk-in cooler at 37 F.Keep WCHD's certificates of assigned CFPM's to support kitchen posted.
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8/4/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerators units @ 40 f.Ice machine clean and scoop stored properly.Food area clean and organized.All drink products stored properly.
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11/25/2008 | Routine Inspection 1st | 100 |
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