- General Comments that relate to this Inspection
Violations from previous inspection have been corrected: - Knife is being stored on cutting board and paper towels are being used along wtih sanitizer to wipe off knife. - Facility has been deep cleaned and staff should make a routine cleaning schedule to ensure all areas are hit regularly.
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6/2/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed knife for cutting apples lying on a damp towel. Knives should be stored on a non-absorbant surface to prevent cross contamination of utensil. Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed facility in need of a deep cleaning of various non food contact surfaces. Numerous areas pointed out during inspection- these areas should be deep cleaned along with any other areas in need and a regular deep cleaning schedule should be implemented.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Reach in fridge @ 29F. Reach in freezer @ -7F. Quat in three comp sink @ 200 ppm. Test strips on site. All reach in top freezers @ 0F. * Ensure chemical bottles are labeled with contents @ all times.
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5/21/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted:(Original completed on Washoe County Health District Hard Copy)General Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health policy. Ensure employees ill with gastroinstestinal symptoms (vomiting and diarrhea) are excluded for at least 48 hours after symptoms stop. Facility clean and well kept.Reach-in cooler at 41F.Freezer @ -4F.Quat sanitizer in 3 compartment sink @ 200ppm. Test strips on site. Discussed preparation of dog cookies. Dog cookies have their own designated toppings. Ensure prep areas are cleaned and sanitized after prep of dog cookies. Ensure employees wash hands after handling dog cookies.Discontinue use of green scrubbing sponges. Utilize wiping cloths instead.
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3/12/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
A few non food contact areas could use detailing; such as keyboard covers; computer mice; and handles of equipment. Clean and sanitize these often overlooked areas regularly to prevent potential cross contamination. *Recommend using sanitizer bucket cloths for frequent wipe downs to prevent build up.
- General Comments that relate to this Inspection
Hand sinks stockedRestroom stockedAll product stored off floorDairy reefer @ 40FThree compartment sink @ 200ppm quatTest strips available*Reviewed use of test strips and set up of three compartment sink with operator. Recommend reviewing processes with employees.No signs of pestsProducts covered when not in use*Reminded operator that Certified Food Manager Certificate was due to expire in a few months. Offered list of instructors.
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1/29/2013 | Routine Inspection 1st | 99 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store food scoops within separate clean container or in product with handle up to minimize hand contact with product. Observed scoop stored in sugar behind front counter with handle in the product.
- General Comments that relate to this Inspection
Bathrooms/handwashes clean and stocked All reach-in fridges <=41FAll reach-in freezers <=32FAll food storage and labeling goodGeneral cleanliness good All food expiration dates current Recommendations(s): Ensure all sanitizer test strips are not expired. Ensure all fridge and freezer units have thermometers inside unit even if equipped with digital/internal thermometers. I suggest testing sanitizer solution at least once a day even though the mixture is premixed to ensure the dispenser is working correctly.
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5/2/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Refrig. Display cases were all <40FReaach-in Refrig. were <40FReach-in Frzr @-1FAll Dry storage OK - found 6" above floor3-comp sink used for utensils - tested - 200 ppm QuatCustomer restroom clean and stocked
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4/26/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Refrig were all <40FReach-in Frzr @ 0FDry goods storage was 6" off floor3-comp sink used for utensils - tested - 200 ppm Quat Restroom was clean and stocked
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4/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in refrig. @34FReach-in Frzr. @-2FAll foods properly storedCustomer restroom clean and stocked3-comp sink used for utensils - tested - 200 ppm Quat
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4/1/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Bathroom properly stocked.-Freezer -15F.-All items stored at least 6" off the ground.-All scoops properly stored.-Mop sink OK.-Three compartment sink OK to wash; rinse; and sanitize.-Test stripes available.-Freezer -10F.-Reach-In 38F.-Prep sink OK.
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6/6/2008 | Routine Inspection 1st | 100 |
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