- General Comments that relate to this Inspection
CFPM - Kert Stevens; certificate not available at time of inspectionNo one has taken and failed an initial exam in the last year.No violations noted at time of inspection.Notes:-hand sinks stocked; observed good employee handwashing-discussed no bare hand contact with ready to eat foods-discussed cooling procedures with no issues noted; cooled hamburgers in walk in at 39F-discussed approved sources; expiration dates; and dented cans with no issues noted-walk in 1 - dairy and produce - all product 40F or below-walk in 2 - meats and left overs - all product 41F and below-walk in freezer at 0F; all food frozen-all food properly stored; date marking system in place; discussed first in; first out procedures with no issues noted-hot holding hot dogs at 144F-reviewed temperature logs with no issues noted-discussed final cook temperatures; cook temperatures are monitored. No product cooking at time of inspection; operator stated proper cook temps-chemicals labeled and properly stored-ice machine clean; scoops properly stored-discussed thawing procedures with no issues noted-high temp dishwasher - measured 180F on gauge for final rinse-3 compartment sink and test strips available-regular pest control by Orkin - no issues noted at time of inspection-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours afters symptoms stop.
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7/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Dish washer final at 184F.-Hood clean.-All lights properly shielded.-All items stored at least 6" off the ground.-Walk-In 40F.-Walk-In 39F.-Freezer 0F.-Reach-In -20F.-Three compartment sink ok.-Prep sink ok.-Mop sink ok.-Bathroom properly stocked.
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11/20/2014 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink ok.-Dish washer final rinse at 188F.-Test stripes available.-Mop sink ok.-Chemical storage ok.-Walk-In 1 39F.-Walk-In 2 38F.-Freezer 2F.-All items stored at least 6" off the ground.-All scoops properly strored.-Ice macines clean.
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12/11/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedRefrigeration 40F belowVery little cooling done-cooled product 38F - 40F*Discussed dented can policy and risks with themDishwasher @ 180F final rinseSanitizer bucket @ 200ppm quatOverall facility is clean*Some general cleaning could be done - areas like can opener; some shelving; mixer machines; etc.Product stored off floorLarge freezer ok
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11/19/2012 | Routine Inspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. **Note: Corrected @time of insp.
- General Comments that relate to this Inspection
Handsinks are fully stockedWalk-in Refrig #1 @35FWalk-in Refrig #2 @37FWalk-in Frzr #3 @ -2FAll Dairy items currentTemps noted: Cold Ham slices @ 38FAll dry Goods were 6" above floorHi-temp dishwasher used for utensils - observed 184F Rinse temp
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11/4/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations noted in inspection of 11-8-2010 have been corrected.Observed dishwasher Final Rinse temp of 184F.
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11/10/2010 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces (Dishwasher; Ice Machine; Walk-in Refrig.) of equipment dirty. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. were both <40FWalk-in Frzr. @-2FAll Dairy currentAll Dry goods are 6" off floor3-comp sink used for utensils (and dishes while dishwasher is repaired) - tested - 200 ppm Quat
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11/8/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Handsinks fully stockedBoth walk-in refrig. were <40FWalk-in Frz@-4FTemps noted: Hot Chicken @195F; Hot rice @162FAll Dry goods stored 6" off floorAll Dairy currentRestrooms clean and stockedSurfaces cleaned w/ sanitizer buckets - tested - 200 ppm Quat3-comp sink used for large utensils - tested - 200 ppm QuatHi-temp dishwasher used for utensils - oberved 192F Rinse cycle
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12/3/2009 | Routine Inspection 1st | 100 |
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