- [2] Food protected during storage; preparation; display; service; transportation
-Observed raw shell eggs stored on the top shelf of the reach in cooler. Ensure shell eggs are stored below ready to eat foods; hot dogs and cheese to prevent salmonella contamination. -Observed raw frozen hamburger patties stored on top of frozen pizzas. Ensure raw hamburger patties are stored on the bottom to prevent e-coli contamination.Items corrected during inspection.
- [1] Storage; handling of clean equipment / utensils
-Observed customer utensils stored with handles going both directions. Ensure utensils are stored with the handles facing the same direction to prevent contamination. Corrected during inspection.
- General Comments that relate to this Inspection
Notes: The facility is operating outside of the Little League variance guidelines. The menu includes hot dogs; cheeseburgers; chicken sandwiches; pulled pork sandwiches; chili; pizza; pretzals etc. Hamburger patties are pre-frozen raw patties. Chicken breasts are pre-cooked frozen patties. Egg sandwiches are cooked on the weekends.Kevin Sargent had a Washoe County Certified Food Permit that expired on 4/17/12. CFPM #M070420.-Handsink clean and properly stocked.-Sanitizer bucket at 200 ppm Chlorine.-Final cook temperatures good. Hot dog 145; Chicken 167; Hamburger 193.-Hot holding temperatures good. Chili 151; Cheese 163.-Reach in coolers at 28F and 40F. Pulled pork 36; hot dogs 36.-Reach in freezers at 0F and -8F. All product frozen.-Facility was clean and organized.-No signs of pests or vermin.
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5/5/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOALTIONS NOTEDCHEESE; CONDIMENTS ON ICE.HANDSINK PROPERLY STOCKED - ACCESSIBLE.REFRIGERATION UNITS HOLDING @ 35FALL FOOD STORED PROPERLY OFF GROUND.PULLED PORK IN PROCESS OF HEATING UP CURRENTLY @ 110F-120F; DON'T SERVE TIL REACHES 140F.FACILITY CLEAN
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5/27/2014 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer bucket was <10ppm Cl -corrected on site. Suggest changing water more often.
- General Comments that relate to this Inspection
Facility clean including all cooking/cold holding unitsAll fridges <=41FFreezer <=0FPulled pork 170FHamburger on the grill 190FAll food storage goodHandsink clean and stocked
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5/14/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Kevin Sargeant is the Manager/Contact for both South Reno Babe Ruth and Reno Continental Little League. Both sites next to each other; contact phone for Kevin Sargeant 343-8433.Beverage cooler checked at approximately 43F; please keep potentially hazardous foods in back reach-in refrigeration (unit will be turned down to maintain 40F or below)Operator aware of proper rethermalization temperatures; all products arrive in a frozen pre-cooked state.Handsink stocked and functional; handwashing procedures ok.Staff ware gloves when handling all food products; no bare hand contact (good).
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4/17/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was approved at the time of inspection:Hot-holding checked good; hot-dogs holding at 159 degrees; chili holding at 163 degrees. (limited food preparation and product)Handsink stocked with sanitary towels and soap; all food contact with gloves or utensils.Refrigeration and freezer temperatures checked within regulation.
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4/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-dogs holding at 176 degrees; no other cooking or hot-holding observed.Reach-in refrigeration units holding at 35 and 37 degrees; freezer holding at 3 degrees.Handsink stocked with sanitary towels and soap; handwashing procedures checked good.Facility observed clean************
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5/12/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; hot-dogs holding >140 degrees. Reviewed the importance of rethermalizing hot-dogs to 165 degrees (hot-hold at 140 and above). Cheese sauce holding at 154 degrees.Handsink stocked with sanitary towels and soap.Single door reach-in unit at 37 degrees; freezer unit at -2 degrees.Food storage ok.
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5/5/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink properly stockedGood scoop storageAll food stored properlyRefrigerator checked good at 41F; Freezer 0FHot dogs 163F
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10/10/2008 | Routine Inspection 1st | 100 |
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