- [5] Hands washed and cleaned; good hygienic practices
-Observed 2 employees enter the coffee area from the grocery store area and start to help make coffee without washing their hands. *Ensure employees wash their hands when entering the coffee area from the retail area and between tasks such as emptying garbage and taking money. Discussed the importance of handwashing with the operator during the inspection.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Ice machine clean and good scoop storage.-Counters and floors clean.-Test strips on site.-3 compartment sink set up properly. Sanitizer at 200 ppm Quat.-Sanitizer tray and cloth at 200 ppm Quat.-Utensils clean and stored correctly.-Chemicals stored properly.-Reach in cooler; left at 40F. All milk dates good.-Reach in cooler; right at 32F. Cream and water. Dates good.-Observed good food storage.
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5/22/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations notedNotes:Handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomitng and/or diarrhea) are excluded for at least 48 hours after symptoms stopCoolers both at 40 fDiscussed wash; rinse; and sanitize proceduresQuat sanitizer at 200 -400 ppm QuatFacility clean and well kept
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10/6/2014 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at handsink. Ensure handsinks are properly stocked for handwashing at all times. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at 30 f and 40 fThree step dishwashing procedures good-quat sanitizer in 3 comp sink about 300 ppm-quat sanitizer in bucket at 200 ppmFacility clean and well kept
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7/30/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Refrigeratos at less than 40 F.Noted hand sink stocked and functional.Quats sanitizer tested at 200 ppm concentration in 3-compartment sink.
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1/23/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Noted hand sink stocked and functional.Refrigeration units at below 40 F.Dates on prodcuts checked were current.Quats sanitizer at 200 ppm in 3-compartment sink.
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2/1/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerated untis checked below 40 F.Dates on milk products checked ok.Hand sink stocked and functional.Quats sanitizer slightly under 200 ppm. adjust sanitizer amount to keep at 200 ppm.
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2/10/2010 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Replace the broken thermometer of single door undercounter refrigerator; to be corrected by 3/19/09 per mgmt.
- General Comments that relate to this Inspection
Double-door refrigerator for storage of milk at 38 F.Quats sanitizer tested at 200 ppm in 3-compartment sink.Hand sink found stocked and functional.
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3/18/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following was observed during the inspection:All handsinks stocked properly w/ p-towels and soap.3 compartment sink @ 300ppmReach in refrigerators @ 38 f. All drink products have current fresh dates.Ice bin clean and all scoops stored properly.All chemicals stored in separate location away from drink products.Counters and floors clean.
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11/17/2008 | Routine Inspection 1st | 100 |
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