Sodexo @ Nv Energy Reno, 6100 Neil Rd, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Refrigerator in cook line has been serviced; still holding ambient temperature at about 44 F during heavy use; product temperatures checked at 44 F to 45 F; refrigerator is restocked daily and products are turned over daily or more often; ensure that doors are always closed quickly when using this unit to keep product temperatures at about 40 F.Producct temperatures on refrigerated salad bar checked at 36 F to 37 F; double-lined cold pans maintaining products at proper temperatures during 4-hour service. Thermometer of unit reading 55 F; condenser for this unit is on order for replacement soon.
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6/18/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Refrigerator behind cook line at 47 F; product temperatures checked at 45 F. Have refrigerator serviced to keep product temperatures at 40 F or below. use this unit efficienlty to maintain air inside from rising in temperature.
- General Comments that relate to this Inspection
Ham 38 F ; turkey 43 F; sliced cheddar 50 F; swiss cheese 50 F; on ice table at cook line; keep ice lever higher to contact bottom and sides of pans to keep product temperatures at 40 F or below.Tuna salad 40 F; ham 41 F; provolone cheese 40 F on ice table at sandwich station.Salad bar refrigerated unit at 67 F; products in insulated double lined cold pans at 40 F being placed at this time; ensure to keep open top of unit covered long enough before placing pans so that air temperature is at 40 F or below by then.Chicken breast 152 F; meatballs 147 F; gravy 148 F in hot holding unit.Walk-in cooler at 37 F; cooked chicken pan 38 F; cooked ground beef pan 38 F; ham 38 F in walk-in cooler.Walk-in freezer at 0 F.Quat sanitizer checked at 300 ppm concentration in 3-compartment sink.Dishwasher checked at 150 F on wash; 135 on rinse and 50 ppm chlorine concentration.Noted hand sinks stocked and functional in all areas and in restroom.Noted faility and equipment to be kept clean.
|
6/12/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.All refrigeration untis at 40 F or below.Walk-in freezer at 0 F.Noted all hand sinks stocked and functional.Dish wahser at 145 F on wash; 130 F on rinse and 100 ppm chlorine concentration.Quat sanitizer in 3-compartment sink checked at 300 ppm concentration.Risk category 3 assigned; facility requires minimum one Certified Food Protection Manager who has a valid WCHD's certificate on staff full time.Two staff employed full time have certificate and therefore facility is in compliance as of this day.New owners due to take over on 4/24/2015
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4/3/2015 | Opening Inspection | 100 |
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