Reno Sparks Gospel Mission, 355 Record St, Reno, NV - inspection findings and violations

Business Info

Name: RENO SPARKS GOSPEL MISSION
Address: 355 Record St, Reno, NV
Total inspections: 6
Last inspection: 4/13/2015

Score
96

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Inspection findings	Inspection date	Type	Score
[2] Food protected during storage; preparation; display; service; transportation Observed several trays of chicken and rice hot holding at 110-120F. Food reheated to 165F and units turned up. At end of inspection; hot holding units holding at 135F. Do monitor food with thermometer to ensure food is kept at 135F or above for hot holding.Corrected on site.Observed 3 large containers of chicken broth just made; temped at 138F; covered and sitting on counter to be cooled. Containers uncovered and moved to ice baths to cool. Ensure food is cooled from 135F to 70F within 2 hours; and from 70F to 40F in an additional 4 hours to prevent bacterial growth in food. Cooling logs left with operator. Do monitor food during cooling process to ensure required temperatures are met.Corrected on site. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) No test kits available. Provide appropriate test kits to monitor chemical concentration of dishwasher and sanitizer buckets. Dishwasher should be checked daily to ensure sanitizer is maintained between 50-100ppm chlorine. General Comments that relate to this Inspection Notes:-facility between meal service at time of inspection-hand sinks stocked; discussed proper handwashing procedures with no issues noted-gloves in use; discussed proper glove use with no issues noted-all cold holding checked ok: walk in - all product at 38F or below; dairy reach in at 41F; 3 door reach in at 41-43F-hot holding on line at 155F-no product cooking at time of inspection; operator stated appropriate final cook temperatures-all raw product stored properly; discussed raw handling procedures with no issues noted-dishwasher measured at 50ppm chlorine-ice machine clean; scoops properly stored-food properly stored; discussed first in first out procedures with no issues noted; dates all checked current-chemicals properly labeled and stored-no pest issues noted at time of inspection.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.	4/13/2015	Routine Inspection 1st	96
General Comments that relate to this Inspection NOTES:KITCHEN CLEAN HOT HOLDING STEW 177 DEGREE F WILL MIX INTO PASTA AND THEN TO HOT BOXESCOOLING CONTAINER OF MUSHROOM SOUP 133 DEGREE F JUST PUT IN WENT OVER COOLING PROCEDURES.REFER AT 37 DEGREE F ALL PRODUCT PROPERLY STOREDFREEZER -2 DEGREE F ALL PRODUCT PROPERLY STORED WENT OVER QUALITY CONTROL REGARDING FOOD BROUGHT INDRY STORAGE GOOD BOTH UPSTAIRS AND DWONSTAIRSPEST CONTROL IN PLACEHANDSINKS OK WENT OVER HANDWASHING VOLUNTEERS GLOVE USE WITH READY TO EATDISHWASHER GOOD 100 PPMONCE FOOD LEAVES DROP IN IT IS NOT THERE RESPONSIBILITY ON WHAT HAPPENS OR HOW STORED OR SERVEDMADE SURE NOT TO ALLOW DOUBLE SERVING ON USED PLATES.	7/31/2014	Routine Inspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation 50) Had a speed rack with different foods in shallow pans that were precooked. Rack was moved out of refer anf food at 53-59 degree F. Told ot uncover and get into refer went over covering foods. [1] Storage; handling of clean equipment / utensils 230) had three pans with utensils food contact up; swith to food contact dow nto prevent cross contamination. Corrected on site General Comments that relate to this Inspection Notes:Kitchen okHandsink okDishwasher at 100 ppmLine temps at 37 turkey; cheese 38 both degree F No hot holding at this time.product dates ok some are expired or clsoe they use within a 10 day windowRefer at 38 degree F all product below 40 degree F and properly stored rotating process in placeFreezer at -1 degree F all product is frozen preoperly stored and rotating process in placeKeep an eye on dented cans if on seams should discardDry storage room ok have cockroach issue spraying twice a day scheduled bombing of areaWent over sick and handwashing policyhave quality control in place for incoming foodthermometers and test strips	8/26/2013	Routine Inspection 1st	97
[1] Non-food contact surfaces: designed; constructed; maintained; installed; located REPLACE TORN DOOR GASKETS ON 1ST AND 3RD DOOR OF 3 DOOR REACH-IN. General Comments that relate to this Inspection NOTES:HANDSINK AVAILABLE AND STOCKED.PROPER FOOD STORAGE.GOOD HOT AND COLD HOLDING TEMPS.FINAL COOKING TEMP OF BREADED CHICKEN BREAST AT 165F+DISHWASHER GOOD AT 50PPM CHLORINE.FOOD IS PROPERLY ROTATED.REMIND STAFF TO PROVIDE TONGS OR TISSUE PAPER AT DONUTS AND PASTERIES TO PREVENT HAND CONTAMINATION OF PRODUCT.DISCUSSED PROPER COOLING METHODS. HAVE STAFF PLACE A UTENSIL IN PAN COOLING TO STIR PRODUCT TO HELP FACILITATE THE COOLING PROCESS. DO NOT COVER FOOD UNTIL PROPERLY COOLED DOWN TO 40F.DISCUSSED EMPLOYEE ILLNESS - NO PROBLEMSFACILITY HAS A PCO ON CONTRACT THAT TREATS 2X MONTH.	12/12/2012	Routine Inspection 1st	99
[2] Food protected during storage; preparation; display; service; transportation FOUND POT OF POTATOES COVERED WITH CLOTH TOWEL. DO NOT USE CLOTH TOWELS TO TOUCH FOOD; THE CHEMICALS USED IN THE LAUNDERING PROCESS CAN LEACH INTO FOOD AND CONTAMINATE IT. [1] Lighting provided as required; fixtures shielded REPLACE BURNED OUT LIGHT BULB IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING TO BE ABLE TO SEE FOOD ITEMS FOR PROPER ROTATION AND CLEANING. General Comments that relate to this Inspection NOTES:HANDSINKS PROVIDED AND PROPERLY STOCKED;GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.GOOD HOT HOLDING - SOUP AT 157F.PROPER FOOD STORAGE IN WALKINS AND REACHINS EXCEPT AS NOTED ABOVE.DRY STORAGE ROOM IN GOOD ORDER.DISCUSSED PROPER COOLING PROCEDURES. USE ICE WATER BATHS TO COOL DOWN FOODS PROPERLY PRIOR TO PLACING IN WALK-INS.DISCUSSED EMPLOYEE HEALTH AND HYGIENE - NO PROBLEMS NOTED;DISCUSSED USING 1000PPM BLEACH WATER SOLUTION (1/2 CUP BLEACH TO 1 GALLON OF WATER) IS HAVING AN INCREASE IN VOMITING AND DIARRHEA IN GUESTS. IF CLEANING UP A VOMITING INCIDENT CLEAN A 25 FOOT RADIUS AROUND INCIDENT. IF NOTICING AND INCREASE IN VOMITING AND DIARRHEA CALL THE HEALTH DEPARTMENT AT 328-2434 IMMEDIATELY.OTHER CFPM IS STEPHEN THOMAS M080365 5/28/135	12/1/2011	Routine Inspection 1st	97
[1] Non-food contact surfaces: designed; constructed; maintained; installed; located The door gaskets on the large freestanding 3-door True brand reach-in refrigeration unit are failing (pulling away from the door). Repair or replace the gaskets to ensure adequate operation of the unit. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle No hand drying towels at the kitchen hand washing sink or in the Women's restroom. All hand washing sinks must be stocked with soap and paper towels at all times during operation. (Corrected On-Site). [5] Necessary toxic items properly stored; labeled; used Two spray bottles of chemical cleaner were found stored on the bottom shelf of the food preparation table stored next to and with foods. Chemicals must be stored below from and away from foods and food equipment to prevent contamination of the food. (Corrected on-site). General Comments that relate to this Inspection NOTES:- All product temperatures were at or near regulation (e.g. breakfast plates - sausage 138F; 140F; pre-cooked potatos being prepared 45F; walk-in box ambient 42F; freezer -9F). Ensure that cold foods are held at 40F or less and hot held foods at 140F or hotter. Reheating of leftovers requires cooking to an initial temperature of 165F prior to hot holding at 140F.- All sanitation levels were within regulation (e.g. bucket and dish machine = 100ppm chlorine residual) 50-100ppm required.- Ensure that when cooling foods; they remain uncovered for rapid cooling. Cover once cool.	6/25/2010	Routine Inspection 1st	92

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