- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsink stocked and availableHot dogs in the process of warming at this time -stem thermometer available; operator familiar with proper heating tempBleach available for sanitization -facility uses 2-comp sink procedureObserved glove use when preparing nachos -tongs also availableAll product properly stored in refer and freezerGrey water storage okDiscussed importance of handwashing
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5/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No Violations Noted**Handsink stocked and availableHot dogs held @ 174; thermometer availableBleach available for sanitization -operator familiar with proper solution prep and 2-comp sink sanitization proceduresGloves available and usedAll product in reach-in/ice cream freezer is frozenNo problems with reach-in referNo grey water issues notedSnack bar is clean and well kept
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4/30/2014 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No sanitizer available
- General Comments that relate to this Inspection
Need to have some form of sanitizer on site to clean surfaces and food utensils. Discussed using bleach;3 step cleaning process and use of test strips (minimum 50 pm Cl)Handsinks clean and stockedPotable water and grey water storage available thermometer available to temp hot dogsAll food stored in plastic tubs Fridge <=41FFreezer <=0F
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5/15/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Thermometer of refrigerator where hot dog packages stored at 40 F.Hot dog grill not ready at this time. Digital probe thermometer kept on grill. Temeprature of hot dogs checked by staff to verify they are heated and held at 140 F or above on grill.Noted hand sink stocked and functional. Staff observed washing hands at start of shift. Staff are trained on proper hand washing practices by person in charge.
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5/7/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hot dog at 140 F in warmer unit.Refrigerator at 40 F; hot dog at 40 F in refrigerator.Noted hand sink stocked and functional.No outdoor barbecue grill in operation for this tournament. Will bring Trailer equipped with griddle and grill for upcoming tournaments on July 7 through 10. Will follow outdoor barbecue operational guidelines.Snack bar open for baseball tournament from beginning of April until mid June and the all star tournament in July.
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5/11/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No vioaltions noted at time of inspection.Hot dog 174 F in hot dog grill unit.Refrigerator at 37 F.Nacho sauce dispenser's thermometer at 150 F.Hand sink stocked and functional.Plans to have barbeque grill set up during tournament in July of 2010. Operational plan for outdoor cooking to be submitted prior to start of operations
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5/13/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Only prepackaged foods to be sold.Risk category one assigned. no CFPM required.Season runs from April 1st through end of Octgober.Hours of operation : Weekends 8 am to 6 pm. weekdays 5 pm to 9 pm
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4/1/2009 | Opening Inspection | 100 |
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