- [1] In-use food; ice dispensing utensils properly stored
Observed scoop in spice mix with handle in contact with product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
CFPM no longer with facility.One Certified Food Protection Manager will be required by 60 days from today. Operator must take an approved 16 hour course from a Washoe County approved instructor. List provided. Once exam is passed; bring the certificate and ID to the Health Department at 1001 E Ninth St; Building B; Second Floor; to register with Washoe County Health District. Open 8am – 4:30pm.
- General Comments that relate to this Inspection
Notes:Facility cooks pizzas and serves salads/sandwiches made in Timber Ridge Restaurant.-hand sink stocked; observed good employee handwashing-gloves in use; discussed proper glove use with no issues noted-cold holding checked ok: reach in at 40F; make up unit at 39F and below; display for salads/parfaits at 36F-hot holding pizza at 84F; time used as public health control and is properly documented-3 comparment sink and test strips avaialble; measured at 200 ppm quat-sanitizer bucket at 200ppm quat; cloths properly stored-food stored properly-date marking system in place; discussed first in; first out procedures with no issues noted-chemicals labeled and properly stored-facility is very clean and well organized-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/12/2015 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
Repeat violation: Operator has completed ServSafe course and obtained certificate - must obtain WCHD CFPM certificate by 3/19/14
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-gloves in use for ready-to-eat food preparation/service-make-up unit at 37F -cheese; pepperoni; sausage; chicken 38F to 40F-reach-in less than 40F -cheese 39F-no raw meat products served/prepared in facility-containers labeled and dated-discussed date marking procedures with no problem noted-wiping cloth sanitizer buckets and three-comp. sink sanitizer at 200 ppm quat-chemical test kits available-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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3/13/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-make-up units less than 40F -sausage; chicken; pepperoni; ham 38F-40F-time used as control for hot holding pizza - pizzas on timers and held no more than 90 minutes per corporate policy-three-comp. sink sanitizer and wiping cloth sanitizer buckets checked at 200 ppm quat-chemical test kits available-temperature and equipment logs in use-containers labeled and dated – product dates current-food and single service items stored 6†above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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2/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Display cooler: Ham 38 f; Turkey 38 f; Potato Salad 38 f; Tomatoes (Sliced) 38 f; All serving utensils stored properly. Reach in cooler @ 40 f. All products labeld and dated. Large refrigerator @ 40 f. Dairy products have current dates. Equipment clean and well maintained. Meat Slicer clean. Handsink stocked prorperly and accessible. 3 compartment sink operational. Counters and floors clean.
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2/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in cooler 40 f. Deli meat 38 f; Cheese 38 f; Lettuce 38 f. All food products dated and labeled. Large refrigetrator 38 f. Display cooler: Turkey 38 f; Roast beef 38 f; Tuna salad 38 f; potato salad 38 f. Hot holding: Soup 150 f; Hot dogs 155 f. Handsink stocked properly w/ soap and p-towels. Prep areas clean. Sani bucket 200ppm. Dry storage clean and all food products stored properly.
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4/26/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in units @ 40 f. All dates have current dates. All products is labeled. All product stored properly. Hot holding: sausage and eggs 150 f. Potatoes 148 f.Deli case: Tuna salad 39 f. Turkey 39 f. Ham 39 ; Coleslaw 39 .Large refrigerator @ 40 f.Sani buckets 200ppm3 comp sink quat 300ppmHandsink stocked properly w/ soap and p-towels.Cutting boards in good condition.Floors; counters; and walls clean.
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8/10/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in @ 38 f. All food and drink products have currents fresh dates. Sandwich cooler @ 38 f; All dates ok.Hand sink stockedSanitizer buckets in placeFacility clean
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11/24/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Cinnamon rolls stored under counter with misc. articles. Rolls were not covered. Store food in a sanitary manner.
- General Comments that relate to this Inspection
Dates okHand sink stockedSanitizer buckets in placeFacility clean*Discussed covering hole down into counter where panini grill cord goes in order to prevent greasy; crummy mess in the future. A disposable cup works great.
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11/5/2008 | Routine Inspection 1st | 98 |
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