Spicy Pickle, 5210 Longley Ln, Reno, NV - inspection findings and violations

Business Info

Name: SPICY PICKLE
Address: 5210 Longley Ln, Reno, NV
Total inspections: 4
Last inspection: 12/31/2015

Score
100

Restaurant representatives - add corrected or new information about Spicy Pickle, 5210 Longley Ln, Reno, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Dishwasher has been disconnected and no longer being used. 3-compartment sink is used for cleaning and sanitizing of utensils.Certificate of CFPM issued by WCHD is kept in establishment; certificate #M130183; expires 3/7/2018.CFPM also took certification from Learn2Serve and has proof of certification slip issued on 9/12/2015; This certification is valid for 5 years; CFPM did not obtain Certificate from Learn2Serve. Will need to obtain certifcate with expiration date printed on certificate before the expiration date of 3/17/2018 on certificate issued by WCHD.Observed lots of trash on floor of common dumpster enclosure for strip mall. Ensure that enclosure is kept clean by all tenants; follow up with property management to ensure routine cleaning of enclosure.	12/31/2015	Routine Reinspection 2nd	100
General Comments that relate to this Inspection Dish washer chlorine concentration was not registered initially until sanitizer line was primmed for about two minutes and chlorine started to flow. concentration checked at 50 ppm on three cycles after line was primmed. Ensure that dishwasher chlorine concentration is checked daily at start of day and checked again at mid day. Recommend to have dishwasher adjusted to 100 ppm concentration.Dishwasher must be properly operating even if only used lightly; 3-compartment sink is mainly used to clean and sanitize utensils.FLoor sink has been cleaned and serviced and noted to be dry at this time.CFPM has WCHD's certificate M130183 expires 3/7/2018 which was issued on 3/7/2013; certificate not found on site; bring certificate and keep posted. This CFPM recently completed a recognized course and exam on 9/10/2015; The latter certificate must be kept posted in establishment upon receipt as well.	9/28/2015	Routine Reinspection 1st	100
[4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized No chlorine sanitizer registered in dish washer. Must sanitize all loads in sanitizing solution in 3-compartment sink until dish machine is serviced to dispense chlorine at 50 to 100 ppm. [1] Installed; maintained Noted slime and water build up in floor sink for soda dispenser. Clean and service floor sink to keep clean and properly drained. General Comments that relate to this Inspection Peppered turkey 47 F; roast beef 44 F; ham 45 F; diced chicken 45 F; products set on open top of unit; lid placed to cover unit. Do not leave unit uncovered too long to keep product temperatures from rising; tuna 39 F; sliced tomatoes 40 F inside this unit. shredded cheese 37 F; pepperoni 32 F; spinach 41 F; chicken 40 F; potatoe salad 37 F; macaroni salad 38 F; turkey sandwich 40 F; corned beef 37 F; swiss cheese 37 F.Walk-in cooler at 36 F. capocolia 36 F; black forrest ham 36 F; turkey 36 F; feta cheese 39 F in walk-in cooler.Chlorine sanitizer checked at 100 ppm concentration in 3-compartment sink.Faciilty has glove use policy in place to prevent bare hand contact with ready to eat foods.CFPM recently completed a certification course and has exam scheduled on 9/10/2015. No other CFPM's are currently on staff.	9/8/2015	Routine Inspection 1st	95
General Comments that relate to this Inspection Ok to issue permit fo operate.All refrigerated equipment operating at 40 F or below. Product temperatures on top of prep tables at 42 F to 44 F; keep at 41 F or below. Dish washer chlorine sanitizer not registered and after priming the sanitizer line it was checked at about 50 ppm concentration; recommend to have dish washer checked by service company and chlorne set to 100 ppm to ensure proper concentrations at all times.Risk category 3 assigned. Facility must have at least one Certified Food Protection Manager on staff full time who has completed an approved certification course by 8/24/2015.	6/23/2015	Opening Inspection	100

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