- General Comments that relate to this Inspection
Notes: The facility is operating outside of the Little League variance guidelines. The BBQ menu includes hot dogs; cheeseburgers; veggie burgers and chicken sandwiches. Hamburger patties are pre-frozen raw patties. Chicken breasts are pre-cooked frozen patties. Steaks are cooked on the weekends.Inside menu includes pulled pork sandwiches; chili; pizza; pretzals etc. Hamburger and hot dog buns are served inside and brought to the grill for meat products.Kevin Sargent had a Washoe County Certified Food Permit that expired on 4/17/12. CFPM #M070420.-Observed good glove use and handwashing.-Food temperatures from the grill were good. Hot dog 173; Chicken 165; Hamburger 184.-Hot holding temperatures good. Pulled pork 160; Chili 150; Baked potato 190; cheese 150.-Reach in cooler 37F. Corn dog 37F; Pepperoni 40F.-Reach in freezer 5F. All product frozen.-Hot dogs in ice chest 46F. Hamburgers in ice chest 46F.-Utensils clean. Good utensil storage at grill-Sanitizer buckets good. 200 ppm Chlorine-Ice machine clean. Good scoop storage.-Handsink clean and stocked.-Test strips available.-No signs of pests or vermin.
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5/5/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED DURING INSPECTION.ALL PRODUCT FROM SISCOHOT HOLDING TEMPS 150F (CHILI)COLD HOLD @ 40F - UNITS HOLDING B/N 40-45FVERY CLEANSTEM THERMOMETERS ON SITE.SANITIZER LEVELS WERE GOOD @ 200PPM.
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5/27/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Fridge <=41FFreezer <=0FChili 165FAll food storage goodTest strips availableFacility has a 3 compartment sink Hamburgers on bbq in boiling water All other meat condiments on ice
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5/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:same operator/owner as South Reno Babe Ruth (both sites next to each other) Kevin Sargeant contact# 343-8433All product arrive in a pre-cooked state; reviewed rethermalization temperatures. Operator aware of proper rethermalization temperatures. Chili holding at 180F.Refrigeration temperatures checked at <40F; date codes on product checked good.Handsink stocked and functional; handwashing procedures good.No bare hand contact with food products; good***Facility checked very clean*****
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4/17/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; hot-dogs holding at 183 degrees in steam bath; cheese holding at 153 degrees.Handsink stocked with sanitary towels and soap; facility does not have bare hand contact with ready-to-eat foods. (proper use of gloves in place)Refrigeration units checked at 31 degrees and 38 degrees.Sanitizer bucket available with 50-100ppm chlorine.
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4/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Observed hot-dogs on the steam table at 182 degrees; pre-packaged clam chowder and chili rethermalized to >165 degrees. Hot-dogs in reach-in unit checked at 38 degrees.Reviewed handwashing procedures; handsink stocked with sanitary towels and soap.Ice-machine observed clean; ice-scoops stored properly.Reach-in refrigeration unit holding at approximately 36 degreesSanitizer bucket available with proper chlorine solution (50-100ppm)Facility observed very clean************
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5/12/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; clam chowder at 158 degrees (pre-packaged); hot-dogs holding at 166-170+; cheese sauce at 158 degrees.Hot-dogs cold-holding at 38 degrees; single door reach-in unit at 35 degrees.Handsink properly stocked with sanitary towels and soap.Reviewed the importance of rethermalizing hot-dogs to >165 and the pathogens of concern.
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5/5/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All refrigeration checked good at or below 40FChili 182FSoup 180FHandsink properly stockedAll items stored properlyFacility is very clean and organized
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5/29/2008 | Routine Inspection 1st | 100 |
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