- General Comments that relate to this Inspection
Light shields are on site and will have installed today on all light tubes at closing.Other items noted on the routine inspection conducted on 5/26/2015 have been corrected.3-compartment sink is kept clear and utensils now being cleaned and sanitized in it.
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6/3/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Noted 3-comaprtment sink cluttered up with boxes and crates on top and in compartments. Utensils are not being washed in 3-compartment sink and being washed in hand sink instead. Must keep 3-compartment sink unobstructed as utensils must be washed; rinsed and sanitized in each compartment of the 3-compartment sink.Hand sink must be used for hand washing only.
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Keep back room organized to ensure proper cleaning of floor under shelves and sinks; move boxes and merchandise to clean floor of trash and dirt under shelves and sinks.
- [1] Lighting provided as required; fixtures shielded
Ceiling lights above product bins must be shielded.
- [5] Necessary toxic items properly stored; labeled; used
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.
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5/26/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Keep supplies and items on floor neatly organized for proper routine cleaning of floor under shelves and sinks.Ensure that tongs or scoop handles do not come in contact with candy products in bins.
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5/27/2014 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Noted dried dirt build-up in mop sink basin. Clean the mop sink basin.
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Ensure to keep handles above candy product level to prevent potential contamination from handles and hands.Chlorine sanitizer used in 3-compartment sink; noted two types of test strips available; ensure that white test strips are used to check chlorine for proper concentration at 100 ppm.
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6/6/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Floor sink now draining properly.*Permit to operate reinstated*Notes:-If this occurs again; facility must self close and report to WCHD at 328-2434. -Discussed importance of handwashing. -Discussed employee health. Ensure employees ill with vomiting and/or diarrhea are excluded for at least 48 hours after symptoms stop.-Discussed wash; rinse; santizie procedures.
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8/9/2012 | Routine Reinspection 1st | 100 |
- [5] Sewage and waste water disposal
Floor sink under three compartment sink not draining properly. Hand sink also drains to this floor sink. Facility cannot wash scoops/tongs or wash hands at this time without floor sink overflowing.
- General Comments that relate to this Inspection
* Permit to operate is suspended at this time. ** Facility cannot operate *-Floor sink must drain properly before permit to operate will be reinstated.-Contact Krista at 846-6621 or 328-6164 when ready for reinspection
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8/1/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked and accessible. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop as employees do stock open food product.Facility has sanitizer and test strips on site.Discussed monitoring product/utensils for customer mishandling;
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9/13/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Notes:Remind employees to keep handsink accessible at all times.Obtain chlorine test strips to check sanitizer concentration. Concentration should be 50 to 100 ppm.Discussed monitoring scoops/product to prevent cross contamination.
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7/25/2011 | Opening Inspection | 100 |
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