- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Ice machines clean. Observed good scoop storage.-Employee items stored separately.-Reach in freezer at 0F. All product frozen and organized.-Reach in milk cooler at 33F. All dates good.-Reach in coolers at the front counter and at the drive thru at 30F. All dates good.-Observed good use of tissue paper and tongs with ready to eat foods.-3 compartment sink set up properly. Sanitizer at 400 pm Quat.-Sanitizer bucket at 200 ppm Quat.-Test strips available.-High temperature dishwasher good. Rinse at 181F.-Mop area clean and organized.-Observed good food storage at least 6 inches off the floor.-Observed good chemical storage.-Outside garbage stored properly.Facility is not required to have a CFPM however the individual listed above does have a CFPM certificate. No other individuals in the facility have a CFPM certificate.
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8/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes: Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers all checked fine. -36 f; 37 f; 38 f; 33 f; 36 fFreezers checked fine- 1 f; 4 fSanitizer bucket at 200 ppm. Buckets changed every two hours minimum or more often as needed. Test strips on site.High temp dishwasher fine. (ensure employees are verifying temps especially at beginning of day; filling dishwasher; etc.)-Wash 150 f-Rinse 180 fFacility overall clean and well kept. (Recommend cleaning bottom of two door milk cooler.)
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3/31/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Two door reach in cooler at 31 fOther reach in coolers at 35 f; 36 f; 35 fDiscussed wash; rinse; sanitize procedures - good.Facility using quat sanitizer. Test strips on site. Sanitizer buckets at 200 - 400 ppm and changed at least every two hours.High temp dishwasher checked fine-wash 157 f-rinse 183 fFacility clean and well kept
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2/28/2013 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted some trash and dirt build up in several areas of floor under counters and equipment in front prep area. Floor to be cleaned by 1/26/2012 per staff. Ensure to clean floor more frequently in these areas to prevent build-up.
- General Comments that relate to this Inspection
Thermometers in all refrigerated equipment checked at less than 40 F.Freezer at -5 F.Dates on all food products checked were current.High temperature dish washer checked at 160 F on wash cycle and 186 F on final rinse cycle.Thermometers in all refrigerated equipment checked at less than 40 F and freezer AT -5 F.Noted hand sinks in prep areas and restrooms stocked and functional.Noted ice machine interior to be clean. Dish washer is cleaned and sanitized on scheduled basis.Quats sanitizer concentration checked at 200 ppm in sanitizer bucket with wiping cloth.
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1/19/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Thermometers of all refrigerated units at 40 F or below.Noted hand sinks in prep areas and restrooms to be stocked and functional.Dish washer wash temperature at 157 F and sanitizing rinse temperature at 185 F.Ice mahine interior is clean. Interior cleaned on regular basis per manager.Dates on food products checked were current.Quats sanitizer in saniter bucket chekced at 400 ppm. Sanitizer is supplied by automated dispenser at 3-compartment sink. Recommed to have dispenser adjusted to dispense sanitizer at 200 ppm to 3000 ppm concentration
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1/21/2011 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floors of dirt and debris build-up underneath counters and refrigerators. Floors to be cleaned by 1/29/2010 per mgmt.
- General Comments that relate to this Inspection
Hand sinks found stocked and functional in all areas.Refrigerated units were below 40 F.All dates on products checked were current.Temperatures of dish washer checked at 154 F on wash and 182 F on sanitizing rinse.Quats sanitizer checked at 400 ppm in sanitizer bucket.
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1/27/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at this time.All refrigerated units checked at 40 F or below.All product dates checked were ok.All hand sinks foun d stocked and functional.Quats sanitizer checked at 200 ppm in wiping cloths' bucket.Dish washer's wash temperature at 141 F and final rinse at 180 F.Proper employee hand wash practices observed.
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2/2/2009 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
- General Comments that relate to this Inspection
*Handsinks properly stocked.*Sanitizer bucket observed at 200ppm.*Bathrooms properly stocked and clean.*Observed final rinse on dishwasher at 180 degrees. * All reach in reefer units at proper temps 34 degrees.* Deli display case reefer @ 38 degrees.*Milk for customers max hold time 2 hours.Facility clean good job.
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1/3/2008 | Routine Inspection 1st | 100 |
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