- General Comments that relate to this Inspection
All refrigerators at below 40 F.Freezers at 0 F and 5 F.Quat concentration checked at 200 ppm in sanitizer bucket with wiping cloths.Dish machine observed operating at 156 F on wash and 185 on final rinse cycle.Noted hand sinks stocked and functional in prep areas and in restrooms.Ice machine interior noted clean.
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6/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Thermometers in all refrigerators at below 40 F and freezer at 0 F.Noted all hand sinks stocked and functional.Ice machine interior noted to be clean.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink and in bucket and one pan with wiping cloths.Dish washer temperature at 161 F on wash and 180 F on final rinse.Noted common dumpster enclosure clean.
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5/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted all refrigeration units at 40 or below. Freezer at 0 F.Dish machine observed at 166 F on wash and 181 F on final rinse.Quats sanitizer checked at 300 ppm concentration in 3-compartment and in sanitizer bucket with wiping cloths.Current dates observed on food products checked.Noted hand sinks in prep areas and in restrooms stocked and functional.Ensure to clean the counter under back end of espresso machines more frequently to remove dust and coffee debris;Facility noted to be kept clean in general.
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6/11/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
There is an accumulation of dried milk in the bottom of the 2-door reach-in cooler. Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that the pressure is off the backflow prevention valve on the mop sink faucet. This device may fail prematurely if the faucet is left on and under constant pressure (e.g. mop sink faucet on with a hose end spray faucet closed).- All ambient refrigeration temperatures observed were at or near requirements (freezer -20F; cooler 38F; reach-in 34F).- All sanitizer cleaning solutions were at proper concentrations (sink - 200ppm quat; dish machine 181F rinse).- All hand washing stations were stocked and operational.
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6/28/2012 | Routine Inspection 1st | 99 |
- [1] Lighting provided as required; fixtures shielded
There is a missing light shield on the overhead fluorescent light in the back kitchen area - replace.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that all chemicals are clearly labeled to prevent misuse (e.g. spray bottle under 3-comp. sink). (corrected)- All temperatures observed were at or near regulation (i.e. Freezer -10F; large 2-door reach in 40F; small 1-door milk cooler 38F; display cooler 34F).- Observed sanitizer at proper temperature/concentration. Sanitizer wipe down water tested 200ppm quat. Observed dish machine final rinse temperature at the jacket (via external thermometer) at 186F.- Facility was clean and well maintained and organized. All hand washing sinks were stocked and operational.
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6/24/2011 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
Replace the missing handle on the 3-compartment sink faucet. Currently the operator is unable to fill the 3-compartment sink rapidly with the faucet because the handle is missing.
- General Comments that relate to this Inspection
NOTES:- Pursuant to conversation with operator; the dispenser nozzles on the equipment are broken down at least weekly and cleaned.- All ambient refrigeration was 40F or less with internal thermometers installed and visible.- All hand washing stations were stocked and operational.- Final rinse temperature on the sanitizing dish machine = 192F.- Sanitizer bucket concentration ranged from 300-400ppm quatenary ammonia. Persuant to manufacturer's label instructions 150-400ppm is recommended use concentration. Ensure that sanitizing bucket solution is prepared prior to start of shift and changed every couple of hours or more often if visibally dirty.- Ensure that employees wash hands when changing duties or when wearing/changing gloves.
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4/20/2010 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean the accumulation of dried milk on the bottom of the large 3-door reach-in cooler.
- [1] Installed; maintained
Repair the leak at the Kay chemical premix above the 3-compartment sink.
- General Comments that relate to this Inspection
NOTES:All ambient temperatures of refrigeration were within limits with installed thermometers in each. All hand washing sinks were fully stocked and operationl and being used as required. Store was organized and well maintained.
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2/23/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All dairy date marking codes checked good.All reach-in refrigeration with dairy product holding at 36-39 degrees.Heat sanitizer dishwasher checked ok with a final rinse temperature of 184 degrees; in addition; quatinary ammonia sanitizer at three-compartment sink checked ok at 200ppm.Sanitizer buckets checked ok at 200ppm quatinary ammonia.All handsinks and restrooms properly stocked with sanitary towels and soap.Sandwich display case checked ok at 38 degrees. Management checks display case three times per day to ensure below (40 degrees) is maintained.Please ensure all dairy product at coffee self-service bar left in thermos containers never stays out more then four hours.
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3/18/2008 | Routine Inspection 1st | 100 |
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