Somersett Owners Association, 7650 Town Square Way, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed exhaust vents in ceiling with significant dust build up. Clean these vents thoroughly and routinely.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Reach in @ 28F. Hot Dog @ 28F. Reach in freezer @ -15F. Ice machine clean. Good scoop storage. Make up @ 40F. Olives @ 38F; Onions @38F. Ice cream freezer @ -10F. Discussed employee illness policy. No issues noted. Ensure employees with gastrointensinal symptoms (vomitting and diarrhea) are excluded for 48 hours after symptoms stop. Good no bare hand contact policies in place.BBQ Operational plan submitted and approved as setup during inspection.
|
7/2/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All items from previous inspection have been corrected except sanitizer strips. Operator has been waiting for them to be delivered by Ecolab. Operator will purchase them today from a local supply store.
|
5/29/2015 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit. Facility will be a risk category 2. The following items must be corrected prior to opening: - Cut hoses to sanitizer and detergent dispensers so they do not terminate in solutions. Also cut hose to floor cleaner dispenser in mop sink area so it does not terminate inside mop sink.- Remove all tape on back of prep table. - Ensure test strips are on site for quat sanitizer. The following items should be corrected within next 7 days: - Replace stained and worn cutting boards in kitchen. - Defrost and deep clean deep freezer for ice cream storage. - Replace cutting board on portable bar. Facility may utilize portable catering bar right outside kitchen area on a temporary basis but staff must use utensils for cutting and dispensing garnishes and still wash hands regularly inside kitchen. If operator chooses to utilize BBQ grill WCHD must be contacted first.
|
5/22/2015 | Opening Inspection | 100 |
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