Seven Troughs Distilling Co, 1155 Watson Way, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Provide thermometer for reach in yeast refrigerator to monitor unit temperature.Provide chlorine test strips to monitor sanitizer for 3 compartment sink. Maintain sink between 50-100ppm chlorine.
- General Comments that relate to this Inspection
Due to the new food regulations; this facility has been reclassified to a risk category 2. One Certified Food Protection Manager that is at least a 30 hour per week employee must be obtained by 12/22/15. CFPM information provided to operator.Facility distills rum; bourbon; and vodka. Facility has a small tasting area. Tasting area uses disposable plastic cups. Discussed no bare hand contact for drink garnishes.-hand wash stocked; discussed handwashing and no bare hand contact with no issues noted-handled scoops in use for all grains-discussed receiving procedures with no issues noted-facility is clean and well maintained; they perform a bimonthly deep cleaning-3 compartment sink available-chemicals labeled and properly stored-food properly stored-restrooms clean and stocked-no pest issues noted at time of inspection; discussed need for licensed pest control operator should need arise-discussed cleaning of equipment with no issues noted-alcohol advisory posted as required-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
10/23/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:Facility distills rum; bourbon and vodka and has a small tasting room.-hand sink stocked-facility is clean and organized-chemicals stored properly-scoops stored properly-facility uses plastic cups for tasting and purchased ice -if facility begins to use reuseable cups for tasting - cups must be washed; rinsed and sanitized using chlorine at 50-100ppm or quat at 200-400ppm. Test strips must be provided to monitor sanitizer concentration. Cups must be washed in the facilities 3 compartment sink and stored to prevent cross contamination.-no pest control issues noted at time of inspection-employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop
|
11/7/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. 3 compartment sink operational. No leaks in plumbing.Equipment ok and in good condition. Floors; ceiling; walls ok. This facility will be distilling rum; whiskey; moonshine.**Risk category 1 facility.
|
4/26/2013 | Opening Inspection | 100 |
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