General Comments that relate to this Inspection NOTES:PRIOR TO ISSUEING PERMIT TO OPERATE THE FOLLOWING ITEMS MUST BE DONE:1. ENSURE HANDSINK AND PREP SINK HAS BOTH HOT AND COLD RUNNING WATER.2. PROVIDE LIGHT SHIELDS OVER HANDSINK AND PREP SINK.3. INSTALL SOAP AND PAPERTOWEL DISPENSERS FOR HANDSINK.4. CAULK AND SEAL FRP BOARD TO WALL.FACILITY OK TO USE GWMP SUPPORT KITCHEN FOR 3-COMP SINK TO WASH; RINSE AND SANITIZE EQUIPMENT.FACILITY RISK CATEGORY 2 - MUST PROVIDE A CERTIFIED FOOD PROTECTION MANAGER 60 DAYS AFTER PERMIT IS ISSUED.CALL BRENDA AT 848-2646 WHEN READY FOR OPENING RE-INSPECTION.
General Comments that relate to this Inspection NOTES:OK TO ISSUE PERMIT TO OPERATEPRIOR TO OPENING TO THE PUBLIC FACILITY MUST:1. SUPPLY SOAP AND PAPER TOWELS TO DISPENSERS FOR PROPER HANDWASHING.2. PROVIDE LIGHT SHIELDS OVER HANDSINK AND PREP SINK. IF LIGHT COVERS CAN NOT BE LOCATED; MUST GET TUBES FOR LIGHTS WITH END CAPS.HANDSINK AND PREP SINK HAVE BOTH HOT AND COLD RINNING WATER.FRP BOARD HAS BEEN SEALED TO WALL.CERTIFIED FOOD PROTECTION MANAGER MUST BE OBTAINED IN 60 DAYS BY 1/25/16
Restaurant representatives - add corrected or new information about Spicy Pickle 2, 4855 Summit Ridge Dr, Reno, NV »