- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized.-Handsinks clean and stocked.-Observed good hand washing and glove use.-Restrooms clean and stocked.-Prep surfaces clean and stocked.-Walk in cooler at 24F. Lights shielded and product stored correctly.-Tissue paper provided for customer donuts.-3 compartment sink set up properly. Sanitizer at 400 ppm Quat.-Test strips provided.-Mop area clean and organized.-PCO is Sterotech on a monthly basis.-No signs of pests or vermin.-Observed good chemical storage.-Observed good food storage at least 6 inches off the floor.*No other individuals had certified food manager certificates for this facility.*No individuals had taken a certified food manger exam and failed in the last year.
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7/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected
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3/13/2014 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to repair coving in the following areas: The coving on the outside of the walk-in freezer; kick plate outside proof box and kick plate outside fridge M-8F.
- General Comments that relate to this Inspection
Facility gives unsold food to the local Food Bank; food is picked up daily. Facility is also composting majority of unsellable food and garbage with a third party company. Handsinks clean and stockedWalk-in freezer <=0FDairy fridge <=41FFood storage goodDid not observe any insects or vermin in this facility or in dispersed traps/sticky pads All other fridges <=41FReminder: Ensure all produce sold is from a State of Nevada; Department of Agriculture certified producer or certified from the origin of production. This includes any produce from small farms; community gardens; etc.
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2/24/2014 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
This facility still does not have a Washoe County CFPM. There are currently two staff who have taken the recertification course at this time. If the facility does not have a Washoe County CFPM within 30 days from today; a recertification fee will be charged. Additionally; progressive enforcement may include further reinspection fees or permit suspension.
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8/13/2013 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility; There is a staff member here with Servafe certification. Need to register with Washoe County Health District and obtain Washoe County CFPM certificate.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions; especially under racks; shelves and stationary units.
- General Comments that relate to this Inspection
One compartment sink in bakery can only be used for one purpose; clean dishes in three compartment sink to minimize cross contamination. All other handsinks clean and stockedFood storage goodAll fridges <=41FFreezers <=0FFood containers clean and labeledDid not observed any evidence of vermin or inspects in facility or in sticky traps
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5/13/2013 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed cabinet under prep sink with visible soil and clutter. Do clean under cabinet to prevent vermin attraction and to keep bakery in a clean and sanitary condition.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed several boxes of food containers stored directly on floor of bakery.* Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
Label all containers of toxic chemicals with name of contents. Observed one spray bottle not labeled to its chemical contents. All chemicals including water shall be labeled to prevent misuse.* Corrected on site. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware. Observed one spray bottle stored directly on top shelf of clean single service items. * Corrected on site.Reviewed with operators to label all chemicals moved from its original stock bottle to another bottle to its proper name to prevent misuse.
- General Comments that relate to this Inspection
All cold holding checked OK.Handsink properly stocked.Restrooms observed clean and sanitary. Public restrooms are checked hourly for sanitation.Proper scoop storage. Do lower thermostat in cake case that contains buttercream and other potentially hazardous fillings to be at temps below 40 F. Recorded temp. at 43 F.Reviewed with operator to clean decorating trays on a regular and frequent basis through 3 step cleaning process: 1) wash; 2) rinse and 3) sanitize.No bare hand contact with ready to eat foods.
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4/24/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you. No personnel items stored on food service equipment/items.
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3/9/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed 1 box of several cakes stored on floor of back of bakery. Observed 3 boxes of frozen food stored on floor of walk in freezer.
- [5] Hands washed and cleaned; good hygienic practices
Inspector noted that employee did not wash hands upon entering bakery work area. * Corrected on site;Hand washing is suspect in Bakery. Reviewed with manager to review handwashing procedures and appropriate times with Bakery department.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Bakery shall acquire quat test strips and test sanitizer to be at levels between 200-400 ppm.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor in walk in freezer dirty. Observed corner of walk in freezer with heavy soil.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed several employee coats; jackets and other personal artifacts stored on top of microwave and on shelf where sugar and other food is stored.
- General Comments that relate to this Inspection
Cold holding bakery case recorded @ 45 F. Discussed with operator to monitor temp. at lower thermostat to cold hold at 40 F or lower. All cakes are made with buttercream and is non dairy.Reviewed handwashing procedures with Bakery manager. All employees must wash hands after eating and or drinking. Employees must wash hands upon entering their work area.A reinspection is required.
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3/3/2011 | Routine Inspection 1st | 89 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Facility shall install lightbulbs into Hussmann reach in cake freezer.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Facility shall designate a separate area for all employee's personal food items and clothing and store away from food service storage areas.
- General Comments that relate to this Inspection
Notes:All cold holding units recorded OK.All chemicals properly stored and labeled. All food properly stored.Discussed with operator to use only food grade plastic containers for food storage. Facility shall organize small storage room in back of Bakery and remove all unnecessary equipment/items not used for the operation of the Bakery.Facility shall repair loose base coving from under handsink to be in good repair.
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4/6/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handsinks properly stockedVery clean and organizedAll items in freezers stored properly and frozen solidObserved handwashing
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2/25/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Certified Food Protection Manager update:Tonya AndrewsM08060609/12/2013
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10/7/2008 | Routine Reinspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall attach base coving at both handsinks. Base coving observed detached at both handsinks. All areas shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
Note: Tonya Andrews Certified Food Manager Certificate will expire on 6/23/2008. Tonya Andrews must take another food safety class within 60 days. List of approved Washoe County approved instructors given to Store Manager John Burges.All handsinks properly stocked with sanitary towels and soap.Three-compartment sanitization checked at 200-300ppm quatinary ammonia.Walk-in refrigeration checked at 38 degrees; freezer checked at -10 degrees. note: please do not line any pans or reach-in refrigeration units with cardboard.
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6/3/2008 | Routine Inspection 1st | 99 |
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