Shawarma Shack, 5632 Meadowood Mall Cir, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 8/12/2015 have been corrected.CFPM completed a cetrifcation class and obtained NR of FSP certificate #21139692; expires 8/20/2020; passed exam on fisrt attempt.Keep certificate posted. CFPM is emplyed fiull time and there are no additonal CFPM's at this facility as of this day.
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9/16/2015 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
Noted raw chicken breasts being submerged but with no running water in first compartment of 3-compartment sink. Foods must be thawed submerged and under runninng water.
- [3] CFPM or person in charge present; certificates posted as required
Per operator; only one employee who is not full time has ServSafe certificate; certificate not kept in the facility.Facility requires a minimum of one full time employee on staff who has a CFPM certificate from a recognized organization. Must comply with CFPM requirement by 9/15/2015.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Noted employee washing a couple of utensils in 3-comaprtment sink under faucet and chicken breast being thawed in first compartment. Do not use sink to wash utensils when chicken is being thawed as sink must be set up with appropriate solutions to wash rinse and sanitize. Ensure sink is washed and sanitized after thawing meats there to prevent cross contamination.
- General Comments that relate to this Inspection
Chicken in gyro rotisserire checked between 37 F and 90 F; per operator chicken has been in rotisserie for one hour and will finish cooking to the center to over 165 F in one half hour. Operator has thermometer to checck final cooking temperature at 165 F or above. Keep time written on log when meat products are placed to cook in rotisserie as required on the previous inspection; points will be deducted if not done. Chicken at 170 F and beef at 160 F on steam table.No date marking being done on food containers or bags; must label all products with date when cooked or prepared.Noted hand sinks stocked and functional.Refrigerated equipment at below 40 F.Quat sanitizer from sanitizer dispenser checked at 200 ppm concentration.
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8/14/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 5/13/2015 have been corrected.Walk-in cooler and two refrigerators at below 40 F.Steam table at 175 F.Ok to issue permit to operate.Raw chicken and beef will be cooked and slic ed off of two gyro rotisseries. Keep time logs to track time meats kept in rotisserie does not esceed 4 hours; record time each batch of meat is set on rotisserie. Monitor and record final cooking temperature of meat products when sliced off to verify chicken cooks to 165 F and beef to 145 F for 15 aeconds minimumRisk category 3 assigned. Must have al least one Certified Food Protection Manager on staff full time who has completed an approved certifcation course by 8/6/2015.Set up pest control service with licensed pest control company by opening date.Plans to open on 6/11/2015.
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6/9/2015 | Opening Inspection | 100 |
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