Shawarmageddon & Mxyzpt, 501 W 1st St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Handling of food; ice; minimized
Operator using a stainless steel bowl as a scoop in the chic peas. Use a food grade scoop with a handle so that you minimize operator hand contact with the food.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Test strips not available. Provide chemical test strips for the sanitizing chemicals in use (currently using bleach and quat ammonia). Never mix sanitizer types. Makup bleach water 50-100ppm and quat ammonia at 200ppm or per labeled instructions.
- [1] Installed; maintained
The single compartment sink is leaking from the drain line onto the floor - repair.
- [1] Lighting provided as required; fixtures shielded
Reinstall the missing light shields/covers in the kitchen. All lights over open foods must be shielded or covered to prevent broken glass contamination of the food.
- General Comments that relate to this Inspection
CFPM: Justin D. Schlink; ServSafe M150125; Exp 11/13/19.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.OBSERVATIONS/RECOMMENDATIONS- Always store raw below RTE (ready-to-eat) foods to prevent any cross-contamination (e.g. eggs over RTE in 2-door reach in).- Ensure all chemical containers are clearly labeled (e.g. sanitizer spray bottle unlabeled on overhead chemical shelf - corrected on-site).- Label all white powder containers rather than lids as lids can be easily switched.- Makeup sanitizing solution prior to starting shift. Change as often as necessary to maintain concentration.- Temperatures observed were at or near that required by regulation (2-door reach-in 38F; make table cooler 43F; raw turkey 43F). Hand sinks stocked and operational (kitchen and restroom). Observed good hand washing by employee.
|
11/23/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
NOTES:PREP REFER AT 39 DEGREE F PRODUCT OKMAIN REFER AT 39 DEGREE F PRODUCT OKCOOK/COOL MEAT ONLY WENT OVER COOLING PROCEDURESHOT HOLDING MEAT ONLY NO PRODUCT; MUST BE AT 135 DEGREE F3 COMP SINK/TEST STRIPS HANDSINK OKMOP SINK OKWENT OVER ABRE HAND CONTACT/GLOVES
|
8/19/2015 | Opening Inspection | 100 |
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