- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsink stocked and availableHotdogs held at 140+ -gloves available for food handling -discussed no bare hand contact with food and designated money handlersQuat and bleach sanitizer available -operator familiar with 3-comp sink procedureReach-in refer at 30; thermometer available -all food product at proper temp and properly storedDiscussed importance of handwashingIce machine in good conditionFacility clean and well maintained
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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 in warmer @ 140+; in refer @ 32 -refer unit @ 30; thermometer availableSanitizer available for 3-comp sink sanitizationGloves used for chip serving; discussed no barehand contact with ready to eat foodsIce machine clean and scoops okDedicated money handlers/food preppersSnack bar is clean and well kept
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4/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Be sure the closing crew knows how to wash; rinse; & sanitize using bleach - @ 50 - 100 ppm ClHot dogs @ 140 FProvide light shield coverDiscussed employee hygiene
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5/29/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Hot dogs checked at 183 F and 200 F on roller grill.Digital themrometer of nacho cheese and chili dispenser at 142 F.Refrigerator where food products stored at 32 F.Snack bar operates under this permit on Mondays and Wednesdays. Alternates Fridays and Satrurday with Sparks Centennial league under different health permit.
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5/16/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hot dogs on electric grill with cover at 147 F to 166 F.Refrigerator at 36 F.Noted hand sink stocked and functional.Snack bar operates from beggining of April through mid June.
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5/12/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Hot dogs at 200 F in roller grill.Nacho cheese sauce at 141 F.Worktop refrigerator at 32 F.Beverage merchindiser at 32 F.Freezer at below 0 F.Hsnd sink stocked and functional.Facility found clean and well organized.
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5/13/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Refrigerator at 32 F.Hand sink stocked and functional.Operator checks temperature of hot dogs at 165 F or above and 140 F afterwards on roller grill.Wiping cloth kept in sanitizer bucket. Chlorine concentration was too strong; adjusted to 100 ppm at this time.
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6/9/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw hamburgers stored above ready to eat foods (hot dog buns). * Corrected on site.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer at reefer/freezer unit in back storage room. Provide thermometer to monitor cold holding at 40 F or lower.Thermocouple temp. recorded at 40 F.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observe no test kit for bleach. Reviewed with operator make up of sanitizer using bleach; testing of sanitizer and use of sanitizer.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed dirty and wet wiping cloth stored on counter. Operator corrected on site.
- General Comments that relate to this Inspection
Notes:Seasonal concession stand operating from May through July for baseball.Reefer recorded @ 40 F; freezer @ -15 F. Proper food storage; raw under ready to eat. Handsink properly stocked. Observed good handwashing.Nacho cheese hot holding @ 197 F; hot dogs hot holding between 165-176 F; chili @ 172 F. Each hotdog is temped for a 140 F before serving to customers.Review with operator to make up sanitizer using bleach at 50 - 100 ppm; discussed recipe for sanitizer using 5 gallon bucket. For every gallon of water use 1 capful of bleach. Change sanitizer when water has become dirty or every 4 hours.
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6/11/2008 | Routine Inspection 1st | 94 |
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