Reno Sparks Convention Center East Kitchen, 4590 S Virginia 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 INSPECTIONHANDSINKS AVAILABLE AND PROPERLY STOCKED.WALK-IN REFRIGERATION AND FREEZER UNITS AT PROPER TEMPERATURE.ALL FOOD PROPERLY STORED AND COVERED.THIS KITCHEN IS JUST USED FOR PREP AND FOOD STORAGE. NO COOKING OR DISHWASHING IS DONE. FACILITY HAS NOT HAD ANY STAFF FAIL THE CFPM TEST WITHIN THE LAST YEAR.
|
8/6/2015 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND LEG OF LAMB IN WALK-IN AT 52F; AND MEATBALLS AT 50F. MUST ENSURE THAT ALL COLD HOLDING IS AT 40F OR BELOW. PRODUCT VOLUNTARILY DISCARDED WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.BEANS IN PROCESS OF COOLING AND REACHED 60F WITHIN 2 HOURS.FOOD IS RE-HEATED ON STOVE TOP OR STEAM KETTLES.DISHWASHER IS OUT OF SERVICE AND THEY ARE USING MAIN KITCHEN HIGH TEMP DISHWASHER.ALL FOOD STORED PROPERLY.FREEZER WAS BEING SERVICED WHILE ON SITE; IT IS ONLY HOLDING AT 38F. ENSURE THAT FREEZER IS REPAIRED TO HOLD FOODS FROZEN.
|
7/31/2014 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND BOXES OF FOOD ON FLOOR OF PREMIUM FREEZER. ENSURE THAT ALL FOOD IS STORED AT LEAST 6 INCHES OFF OF THE FLOOR TO PREVENT ANY POSSIBLE CONTAMINATION OF PRODUCT.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT TWO HANDSINKS. MUST PROVIDE PAPER TOWELS AT ALL HANDSINKS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:PROPER FOOD STORAGE EXCEPT AS NOTED ABOVE.3 COMP SINK AVAILABLE AND GOOD.NO PEST CONTROL ISSUES.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.DISCUSSED PROPER COOLING PROCEDURES. FOUND SPEED RACK OF WARM FOOD ITEMS THAT HAD JUST BEEN PULLED FROM SERVICE. THIS SPEED RACK WAS TO ALL BE INVENTORIED AND DISCAREDED - MUST PLACE DOCUMENTATION ON SPEED RACK TO REMIND STAFF THAT FOOD IS TO BE DISCARDED AND NOT USED. WHEN COOLING FOODS DOWN MUST COOL FROM 140F-70F WITHIN 2 HOURS AND THEN FROM 70F-40F IN AN ADDITIONAL 4 HOURS.
|
8/9/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All items have been corrected. Ok to issue permit to operate.Employees have taken CFPM course w/ Tony Pastini and are awaiting certificates. Ensure staff applies for WCHD Certification.
|
1/9/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate with the following conditions:1. Ensure all handsinks are stocked with soap and paper towels2. Adjust handsink faucet in front of walk-in so it does not spray3. Ensure all coolers are at 40 f or below (walk-ins working; reach ins turned off)4. Recaulk tiles along base coving in walk-in freezer. Replace tiles if needed.5. Replace base coving tile in liquor walk-in cooler6. Replace broken floor tiles in front of walk-in freezer7. Clean and sanitize all equipment/utensils 8. Ensure high temp dish machine is functioning properly9. Clean floors/walls10. Facility to be assigned a risk category 3. Provide a CFPM. List of instructors left with operator.
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10/30/2012 | Opening Inspection | 100 |
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