- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsink stocked; available; and usedHotdogs held at 135-140 (maintain hot foods above 140 at all times) -thermometers available and adequately calibratedAll food properly stored in refer and freezer units; refer at 30Quat and bleach sanitizers available for cleaningFacility is clean and well keptNo items are stored on the floorDiscussed handwashing and no bare hand contact with food items -long handled utensils available
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5/20/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink stocked and available; observed glove useHamburgers and dogs hot held above 140Reach-in refer unit @ 30; all product under 41Thermometers available in refer units; stem thermometers available -stem thermometers calibrated at this time (ice water)All product frozen in rear freezerAll product stored off of groundQuat sanitizer available for cleaningDiscussed importance of handwashing
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6/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees/volunteers ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot dogs still cooking. Ensure hot dogs reach 140 f minimum prior to serving.Hamburgers cooked to 165 f minimum.Quat sanitizer in spray bottle @ 500 ppm. Lower to 200-400 ppm quat. *Obtain test strips to verify*.Facility has a two compartment sink. Discussed how to wash and rinse then drain 1st compartment and sanitize in 1st compartment. Air dry on drain board.* Facility permit expired on 4/30. Renew permit - $118 - by 5/15/13 or facility will be required to cease operations.
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5/17/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Hot dog at 39 F; sliced american cheese 42 F in refrigerator.Hot dogs 162 F ot 168 F in warmer unit.Hamburger patties cooked to order on portable grill. Ensure to cook hamburger patties to minimum 160 F internal temparature.Final cooking temperature for hambuger patties cooked at this time checked at 185 F to 203 F; ok.Payment for permit fees renewal has not been made. Must have payment made by 5/13/2012 or cease of operations notice will be issued.
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5/9/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Bag of raw beef patties noted stored over hot dog packages in refrigerator. Keep raw meats always stored below cooked or ready to eat foods. Corrected while on site.
- [1] Thermometers provided and conspicuous
No stemmed thermometer located at this time. Ensure to keep one thermometer available for monitoring of food temperatures. Beef patties must be checked at a minimum of 155 F for final cooking temperature. Hot dogs and burgers in warmer units must be at minimum of 140 F.Thermometer must be sanitized between uses. Obtain proper sanitizing articles.
- General Comments that relate to this Inspection
Hot dog at 150 F in hot dog warmer.Beef pattie at 140 F in warmer case.Refrigerator with food product at 36 F; Hot dog at 43 F.Noted hand sink stocked and functional.Snack bar operates from the beginning of May through end of JuneHealth permit to operate expired on 4/30/2011; permit renewal fees must be paid to health department by 5/15/2011 or health permit to operate will be suspended and will require to cease operations.
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5/11/2011 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Provide quats test strips to chekc quats sanitizer for proper concentration of 200 ppm.
- General Comments that relate to this Inspection
Temperature of slice cheese at 45 F in refrigerator. Ambient temerature of this unit checked at 47 F. Adjust unit to keep ambient temperature at below 40 F.Hot dogs at 176 F to 178 F in hot dog warming unit.Noted hand sink stocked and functional.Ensure that hamburger patties are cooked to 155 F minimum. Check stemmed thermometer for accuracy by calibrating at 32 F in ice water cup.Facility has exemption for CFPM requirement.One snack bar attendant has certification. Richie G. Richmond #M100105 exp 2/4/2015.
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5/14/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
One raw beef pate on plate noted stored above ready to eat foods in cooler; Keep raw meats below cooked or ready to eat foods.Dried stack of cheese slices not wrapped ob served in cooler; keep cheese wrapped.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Discontinue use of sponges in 3-compartment sink. Ok to use scrub pads without sponge attached.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor underneath counters to prevent build-up of dust and trash.
- General Comments that relate to this Inspection
Routine inspection conducted during set up for start of this day's operation.Cooler below 40 F.Hot dog grill turned off at this time.Ensure hot dogs are heated to 165 F or above initially and kept at 140 F or above thereafter.Ensure to keep wiping cloths in sanitizing solution at 100 ppm chlorine concentration.Ensure hamburger patties are cooked to 155 F or above.Pizza delivery at this time; ensure pizzas are placed in case immediately upon delivery; keep temperature of case at 140 F or above. Tempearture of case at this time at 135 F; temperature still rising.
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5/21/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Opening inspection:Handsinks stocked properly w/ paper towels and soapBathrooms clean and stockedLarge refrigerator @ 36 f Drink refrigerator @ 40 fFreezer @ 0 f all food products frozen.Will be serving hot dogs and hamburgers; nachos; and pizza.BBQ - hamburgersFloors and counters clean. Ok to issue permit and open.Will be back w/in 60 days to do a routine inspection.
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5/5/2008 | Opening Inspection | 100 |
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