- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Sanitizer buckets were not set up. Ensure sanitizer is being used to wipe down counters and food contact surfaces to prevent contamination. Corrected during inspection. Sanitizer tested at 300 ppm Quat.
- General Comments that relate to this Inspection
Notes:-Handsink was clean and properly stocked.-Observed good use of gloves and good hand washing.-Reach in freezer at -5F. Good food storage. All product frozen.-Reach in cooler at 34F. Used for soda.-Observed good food storage and good chemical storage.-Cooked hamburger at 172F. Cooked hot dog at 141F.-No signs of pests or vermin observed.
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4/28/2015 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
Observed no sanitizer buckets setup at time of inspection. Operator set bucket up during inspection. Wiping cloths must be available in sanitizing solution on site each time facility is open.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Observed good glove use and separate money handling by workers. Reach in fridge @ 30F. Hot link @ 39F. Reach in freezer @ 4F. Hot links on grill @ 170F final cook temp. All hamburgers cooked well done to minimum 165F. Good food storage practices. Microwave clean. Test strips for sanitizer on site.Operator is very conscientious and follows good food safety practices.
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5/7/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink ok-gloves worn by handlers-cash handling separateRefrigeration @ 40FNo raw productThawing done under refrigerationNo left overs cooledFacility cleanNo pest issues observed
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5/23/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Reach-in fridge <=41FReach-in freezer <=32FQuat is the sanitizer and items are cleaned every nightHamburgers are cooked to order; minimum 165FThermometers availableAppropriate glove use observedHandwash clean and stocked Food storage good
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4/26/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Frzr @-6FReach-in Refrig @37FBeverage machines cleanTemps noted: 1/4 # Dogs @179F3-comp sink used to wash utensils *Note: Not setup @time of insp.
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5/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig. @35FREach-in Frzr@-2FTemps noted: Cooked burger patty@188F; cooked 1/4# Dog @169FObserved frequent handwashingLooks great!!
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5/12/2010 | Routine Inspection 1st | 100 |
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- General Comments that relate to this Inspection
Hot dogs at 165f not finished cookingdiscussed handwashinggood hygiene training/glove useNo violationsRefrigerator at 38F
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5/19/2009 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. Dave McNinch advises as CFPM.
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Reach-In 32F.-Freezer -9F.-All items stored at least 6" off the ground.-Hot dogs and hamburgers only cooked on the grill.-BBQ Bothers comes in on the weekend sometimes and replaces the snackbar.-Three compartment sink avaiable to wash; rinse; and sanitize.
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5/1/2008 | Routine Inspection 1st | 100 |
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