Sparks Super 8 Breakfast Bar, 1950 E Greg St, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-handwashing procedure sign posted; Ensure handsink is kept clear at all times to facilitate proper handwashing.-Per operator; facility will institute new procedure that butter will be out for time of service and discarded when the breakfast bar is closed. Staff has been instructed on new procedure.-Thermometers provided in both cold holding units. Thermometer in back reach in reads at 28F; milk temped at 41F and butter temped at 38F; Exchange thermometer so that it accurately reflects ambient air temperature.-Front reach in thermometer shows 50F; no product in refrigerator at time of inspection. Unit turned down by operator; no change in temperature. If unit does not drop temperature by end of day; remove unit from service.
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8/13/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed butter at 60F on counter.Butter shall be discarded at the end of service.Store butter to maintain 41F or below or time may be used as a public health control. If time is used as a public health control; the item must be marked with the time it entered the temperature danger zone and the time it was discarded. This time must not exceed 4 hours total.Reach in on counter with yogurt measured ambient air temp of 44F. Back reach in milk temped at 46F. Items must be kept at 41F or below. Repair or replace units to maintain 41F or below.
- [1] Thermometers provided and conspicuous
Provide thermometers inside all cold holding units.This is a repeat violation.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Back and front handsinks observed without paper towels.Handsink shall be stocked at ALL times with soap and paper towels to facilitate proper handwashing.This is a repeat violation. Designate handsink with a handwashing only sign and a poster to show how to conduct a proper handwashing.
- General Comments that relate to this Inspection
Notes:-waffle mix is made in the casino and brought over; dishes are done in the casino-discussed handwashing procedures and regulation of no bare hand contact with ready to eat food-food properly stored-chemicals labeled and properly stored-a commercial reach in was installed as required-employee restroom stocked and clean-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
8/11/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Facility will be serving waffles; yogurt; whole fruits; and prepackaged bakery items. Facility will be a risk category 1. No CFPM required.OK to issue permit. Please correct the following: -install a commerical grade refrigerator -provide thermometers in all cold holding units-designate handsink in back room and install liquid soap dispenser and paper towels.Notes:-waffle mix is made in casino kitchen and brought over-dishes/utensils will be done in casino kitchen; and stored in casino kitchen; no 3 compartment sink required-food stored properly-discussed handwashing and proper glove use-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
6/23/2015 | Opening Inspection | 100 |
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