Sierra Nevada Chocolate Co, 1290 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No problems noted at time of inspectionHandsinks available and stockedFood grade gloves a nd wax paper used by personnel to prep and dispense productProper storage of itemsProper storage of chemicals3 compartment sink available / Sanitizer test strips availableDriink/ice machine maintained by vendorFreezer storage goodReach in refrigerator 31 F / Product dates goodRestrooms goodLights shielded
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9/14/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Signficant number of items; drinks;etc; stored on the floor-remove extra clutter so that floors and area is easy to clean.
- General Comments that relate to this Inspection
-no additional violations deducted--see note below--Freezer @ -4 F;; storage frig. @ 38 .F.-hand sinks stocked with soap and paper towels--3 compartment sink in use to wash equipment--test strips for chlorine bleach available-Note-focus for improvement:1.) make sure all cleaning chemcals; air purifyers are stored away from or below packaging and food product--this is a 5 point violation2.) store butter; dairy @ 41 F. or below--this is a 2 pt deduction3.) employee incorrectly described sanitizing of equipment as the first step before washing and rinsing--make sure all employuees understand that the process is to wash; rinse ; and sanitize in that order-equipment should be allowed to air dry.
|
4/28/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-observations made during prep of chocolates for special catered art event--no violations noted--observed staff washing hands at appropriate times; good personal hygiene; staff wear disposible gloves during candy prep---storage frig @ 43 F --did not have any dairy or other time-temperature sensitive foods stored at this time-all freezers storing foods well-frozen--hand sink stocked with soap and paper towels--3 compartment sink was not in use during inspection--use chlorine bleach @ 100 ppm-appropriate test strips available--facility is clean and well-organized-some issues to focus in: 1.) keep both hand sinks available at all times; do not store towels or utensils in hand sinks2.) if refrigerator is used for storing dairy in future; make sure unit maintains temperature @ 41 F. or below3.) keep all items used for storing and serving drinks out of splash zone near hand sink (at least 2 ft reccommended)4.) keep door to outside closed to prevent entry of insects or install a screen door.Discussed sick screening of ill employees with owner/manager. Employees with GI symptoms (nausea; vomiting; diarrhea) are not allowed to return to food prep or service work ntil they are symptom-free for at least 48 hrs.
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5/9/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Refrigerators @ 40 f. Freezers 0 f. Ice machine operational and clean.Prep Areas and kitchen area clean.Handsink operational and accessible3 compartment sink operational and no leaks in plumbing. Floors - ok. Lighting - ok.
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1/25/2013 | Opening Inspection | 100 |
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