- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you. Observed FRP board installed on South side of Snack Shack. Ice machine drained indirectly into floor sink. This health permit has an exemption for the food safety manager requirement. Sierra Girls Softball League has a different designated person in charge annually. This facility is owned by The City of Reno School District. Joint use.Call Vaughn Middle School for access or Sierra Girls Softball for an inspection.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Inspector called Debbie Hibbard at 1600 hours at 848-8117 regarding re-inspection. The snack shack is scheduled to be open on Tuesdays; Wednesdays; Thursdays and Saturdays at 5:30 PM. On 06/24/15 @ 6:30 PM; health inspector made site visit to location and "snack shack" was closed. This was a scheduled inspection.On 06/25/15 at 9:00 AM; health inspector left voicemail with last contact listed for snackbar facility regarding re-inpection. No response.On 07/31/15 at 9:45 AM; health inspector made a site visit and met with Gil; contractor who was contracted to repair wall. Gil will be installing FRP on walls. Construction activities observed conducted at time of visit. Gil will notify health inspector once all repairs are completed. No food on site at time of inspection.
- General Comments that relate to this Inspection
A reinspection is required prior to opening snack shack.
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11/19/2015 | Opening Inspection | 99 |
- [5] Cross connection; back siphonage; backflow
Observed drain line to ice machine stored inside mop sink which contained water. ** Discontinue storing drain line of ice machine insdie of mop sink. Operator moved drain line to floor sink. Operator shall attach drain line from ice machine to drains that flow into floor sink. Ice machine line must have an indirect air gap to prevent backflow. CORRECTED ON SITE.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
East wall in snackbar building observed in poor repair. Block wall is eroding and paint is bulging. Discussed repeat violation with VP of Sierra Girls Softball regarding repeat construction violation which was to be abated on 06/2014. The school district owns the building and a work order is in place to have the wall repaired. This wall must be repaired to be smooth; durable and easily cleanable. Currently the block wall is eroded so that it poses a physical contaminant risk to food preparation and food operations in the building.Please make sure that all food and equipment is properly protected during construction activities of the snackbar building. * The wall must be repaired by 06/15/15. Failure to comply will result in reinspection fees being assessed.
- [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.Reviewed with operator to store all personal artifacts such as employee coats; handbags; phone; keys; drinks; etc.in a separate area from food prep areas and surfaces. Do install a coat rack for personal items of all employees.
- General Comments that relate to this Inspection
A new water heater and door has been installed to snack bar building.All cold holding units are NSF and cold holding @ 40 F or lower. Thermometers present.Processed cheese sauce is cooled and reheated for two uses. Chemicals properly stored and labeled. Reviewed with operator to review with all staff that chemicals transferred from its orginal stock container and put into any other container such as a spray bottle must be labeled to its chemical contents to prevent misuse.Snack bar serves non-perishable prepackaged snacks; nachoes and cheese; pretzels and hot dogs. Hot dogs are cooked to 165 F in hot dog roller. All equipment is washed; rinsed and sanitized. Health inspector discussed barbecue guidelines for barbecuing hot dogs and burgers on weekends at Vaughn middle school ballpark. A temporary health permit may be required. Do check barbecue guidelines before making a decision and inform health inspector prior to conducting any other food operations outside snackbar building.All food handlers are parent and volunteers. Discussed with Tony Green and Debbie Hillard the importance of training all volunteers who operate in the snackbar. Hand washing must be monitored.
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5/14/2015 | Routine Inspection 1st | 93 |
- [1] Storage; handling of clean equipment / utensils
Observed plastic cutlery improperly stored. Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.* Corrected on site.
- [1] Wiping clothes: clean; use restricted
Please acquire a sanitizer bucket to sanitize counters throughout the snack bar. Use 1 cap of bleach to one gallon of water and test chlorine sanitizer to be at levels between 50-100 ppm.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed east wall of snack shack in need of repair. Wall is not smooth and easily cleanable. Repair wall of cracking paint or resurface wall. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Snack bar serves hot dogs; nachoes and cheese sauce; snow cones; pretzels; hot chocolate and coffee and prepackaged candy; snacks and icecream bars. Food is properly stored. No chemicals stored next to food. No bare hand contact to ready to eat foods. Ice cream bunker recorded @ - 10 F; reach in one door at 33 F and 2nd one door reach in refer recorded @ - 5 F.Thermometers present for temping hot dogs prior to serving.Parent volunteer(s) work in snack shack and are trained by a member of the board prior to operating. This usually occurrs on the same day that parents work with their children inside the snack shack. Food handlers do not handle the cash register. Reviewed with operator and Snack bar manager Erin Williams that every person entering snack bar area must immediately wash hands prior to starting shift inside snack bar. Hands shall be washed prior to putting on clean gloves. Facility has installed new automatic soap and sanitary disposeable towel dispensor.Please post a "handwashing only" sign directly over one of the wells at the 2 compartment sink. Please post directions on how to properly wash; rinse and sanitize food service equipment. All utensils must be washed with soap and water than rinsed with clear water and than fully submerged in chlorine and water at concentrations between 50-100 ppm.Hair restraints required for all volunteers.Facility has a working sick policy in place. Please replace missing base coving in both restrooms. Obsrved several areas where base coving is missing.
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5/15/2014 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Snackbar does not have chlorine test kit on site; no chemical test kits available. Must provide accurate chemical test kits.* All foodservice equipment must go through a 3 step cleaning process: 1) soapy water 2) clear water rinse and 3) sanitizer dip. Use one cap of bleach to 1 gallon of water at 2 compartment sink. Fully submerge food service equipment such as tongs; scissors; etc in sanitizer solution for at least 1 minute and allow to air dry. Test sanitizer to be at proper concentration at levels between 50-100 ppm. A sanitizer bucket shall also be set up for wiping down hard food contact surfaces such as counters.
- General Comments that relate to this Inspection
Cold holding checked OK and recorded < 40 F.Handsink properly stocked and functional. Observed good handwashing. Snack bar has a glove use policy. All opened foods are handled with gloved hands. Reviewed with operator to monitor volunteers to properly wash their hands after handling money and anytime before putting on clean gloves. Glove policy is posted on wall in snackbar. Restrooms stocked and maintained by board members. All food properly stored.
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5/14/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Reviewed handwashing protocols and employee illness protocols.Refrigeration and freezer temperatures checked good; refrigeration checked at 41F; reach-in refrigeration at -10F.The only potentially hazardous food product served are hot-dogs; they arrive in a pre-cooked state and are heated to at least 165F.All staff ware gloves when handling food products.
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4/20/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility has very limited potentially hazardous foods; reviewed proper cooking temperatures for hot-dogs and proper holding temperatures.Facility has mandatory glove use during food preparation and serving.Handsink checked with sanitary towels and soap.Refrigeration holding 37 degrees and freezer holding at -10 degrees.
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5/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedRefrigerator @ 39All product stored off floorNo cooling except for nacho cheese-entire process is sealed; no touchHot water okIce machine cleanNo signs of pest activity
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5/24/2010 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- General Comments that relate to this Inspection
No violations noted. Refrigerator temp. @ 36 F. Freezer @ -15 F.Bi-metallic stem tehermometer used to check cooked hot dogs @ 165 F. Hot dogs were not finished cooking at time of inspection.Hand sink and bathrooms stocked with soap and paper towels.Garbage pickup by City of Reno is done daily.As of fall 2008; the operator refused entry to players and parents inside the food service facility. A few designated adults; members of the Board; occasionally help out with food service; but according to the operator have been given training regarding hand washing; cook temps. for hot dogs; etc.
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4/8/2009 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No stem thermometer provided. Obtain and use to check coking temperatue of hot dogs to make sure that they reach 165 F. each shift.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
City of Reno failed to provide waste receptacles in the food service area. Provide with plastic liners as part of contracted service.
- General Comments that relate to this Inspection
Temp. of refrigerator @37 F. Ice scoop handle up in ice. Soap and hand dryer provided in rest rooms. Soap and paper towels at hand sink in food service area.
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4/7/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted at this time.Designated hande sink found stocked and functioning properly.Refrigerator operating at 36 F; freezer at 10 F.Snack bar hours: 5:30 PM to 7:30 PM Mon thru Thur and 9:00 AM to 3:30 PM
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5/9/2008 | Routine Inspection 1st | 100 |
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