- [1] Wiping clothes: clean; use restricted
Observed sani bucket w 0 ppm Quat as it was going on approx 4 hours old. Ensure staff tests solution occasionally & replaces it at a minimum of every 4 hours. Corrected on site.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Good hand washing. Freezer @ 0F. Glove use policy in place. Per my discussion w/ staff member- OK to use a sanitized rag to wipe off cutting board and knife of crumbs. Staff should use paper towels to then wipe sanitized knife.
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6/16/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from 6/24/14 have been corrected. - Knife for cutting board is being sprayed with sanitizer and wiped down with a paper towel after each use. Paper towels are then thrown away and not reused. - Sanitizer bucket in place with 200 ppm Quat. *Wiping cloths are slightly soiled and should be replaced with fresh towels more regularly. - Hand wash station dispensing hot water.
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7/18/2014 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed knife used for cutting apples lying on visibly dirty wiping cloth. This cloth should be kept in sanitizing solution betwen uses and replaced frequently.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket in use but with 0 ppm Quat and wiping cloth and water visibly dirty. Staff stated it's changed out only when it's going to be needed. Moist wiping cloths must be kept in sanitizing solution with a Quat concentration of 200-400 ppm between uses to prevent bacteria growth. Corrected on site. Ensure staff changes solution out regularly; including prior to opening stand.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand wash station not dispensing hot water. Ensure unit is dispensing hot water at all times. Staff should use hand sink at nearby Concession Stand #4 to properly wash hands until this item is repaired.
- General Comments that relate to this Inspection
Hand sink accessible and stocked. Observed good glove use by employee in between handling food and money. Good food storage. Reach in freezer @ 0F.
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6/24/2014 | Routine Inspection 1st | 95 |
- [1] Wiping clothes: clean; use restricted
No sanitizer bucket. Spray bottle empty. Keep appropriate sanitizer solution available for cutting boards etc - 50-100ppm chlorine or 200ppm quat.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Facility only sells covered apples. All apples are premade in main facility. Food off floorArea organizedDisplay case ok
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6/24/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.FOOD PROPERLY STORED.USE STAND 4 OF ACES TO GET FREH WATER; DUMP GRAY WATER AND WASH AND SANITIZE CUTTING BOARDS AND KNIVES.
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5/24/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE WITH HOT AND COLD RUNNING WATER UNDER PRESSURE. PAPERTOWELS STORED UNDER SINK; SHOULD BE UP TOP ON DISPENSER. CORRECTED WHILE ON SITE.APPLES ARE ALL BROUGHT FROM MAIN STORE AND STORED IN REFRIGERATOR. TEMPS GOOD.SANITIZER BUCKET AVAILABLE AND GOOD AT 200PPM QUAT. USING STAND 4 TO GET SANITIZER; WATER AND DUMP GREY WATER.
- SECTION I: FOOD SOURCES
ONLY DURING GAMES
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6/22/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Notes:Handwashing station functional and stocked.Facility has permission from Levy Food Concessions to utilize 3- comp sink to wash; rinse; and sanitize cutting boards/knives. Also to utilize mop sink for grey water disposal / also to obtain fresh water. (see attached authorization form)Facility is located by and will be using stand #4All food observed protectedRefers/freezers stocked w/ thermometers and holding at proper tempsDiscussed importance of proper handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.
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4/21/2011 | Opening Inspection | 100 |
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