Sweet Frog, 2830 Vista Blvd, Sparks, NV - inspection findings and violations

Business Info

Name: SWEET FROG
Address: 2830 Vista Blvd, Sparks, NV
Total inspections: 5
Last inspection: 4/24/2015

Score
100

Restaurant representatives - add corrected or new information about Sweet Frog, 2830 Vista Blvd, Sparks, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Notes: Violations from previous inspection have been corrected.-Items in the topping bar were holding at colder temperatures. Strawberries 45F; Pineapple 46F; Cheesecake 45F. Operator cleaned the vent on the topping bar to ensure the equipment was working properly. When the vent was cleaned the topping bar was holding at proper temperatures.-Thermometer on the topping bar unit at 15F. Checked and verified with inspector therrmometer.	4/24/2015	Routine Reinspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation -Observed items in the topping bar that were not at 41F or below. Strawberries 51F; Pineapple 48F; Cheesecake 51F. Per operator; items are switched out when they get low or look bad. Also; product is switched out in the mornings before the facility opens. Ensure items that are supposed to be cold; such as cheesecake; are held at 41F or below. Advised operator to turn down the temperature on the topping bar.Operator voluntarily discarded cheesecake and strawberries and replaced with new product. [1] Thermometers provided and conspicuous -The topping bar did not have a thermometer in the unit. Cold holding items in the topping bar were at 51F. Ensure the topping bar has a thermometer in order to monitor cold holding temperatures at 41F or below to reduce the growth of bacteria. General Comments that relate to this Inspection Notes:-Discussed employee hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Reach in cooler at 40F. Strawberries at 40F.-Reach in freezer at -9F.-Restrooms clean and stocked.-Mop area clean.-Observed good scoop storage.-Test strips available.-Sanitizer buckets at 100 ppm Chlorine.-Observed good chemical storage.Discussed having a designated space for employees to put their personal items.	4/16/2015	Routine Inspection 1st	97
[2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Unable to locate sanitizer test strips. Provide sanitizer test strips to verify sanitizer concentration (50-100 ppm for chlorine). Reviewed wash; rinse; and sanitize steps. Ensure employees follow these three steps. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located Observed several towels placed on shelves and on the bottom of reach in cooler. Unsure if towels are to catch leaking product or if cooler is leaking. Unable to find leak in cooler; but towels were very wet. If there is a leak in the cooler; have it repaired. If the towels are there to catch leaking product; discontinue using them for this purpose as wet towels can harbor bacteria. Would recommend using other smooth cleanable material for this purpose such as a sheet pan. Employee unsure of purpose of towels also. [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel Observed personal items (purse and sweatershirt) on prep table. Ensure employees have a designated spot to store personal items away from prep areas/customer food. Also ensure employee food/drinks are stored away from customer food. Recommend having a bin lableled for employee/food drink and store on the bottom shelf of cooler. (Personal items removed at time of inspection). General Comments that relate to this Inspection Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Ensure employees are washing hands frequently and between changes in activity.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Cooler at 40 fFreezer at -6 fFacility clean and well keptSanitzer bucket tested at 100 ppm; however; per employee; bucket was from last night. Recommend sanitizer buckets be changed every two hours or more often as needed.	4/24/2014	Routine Inspection 1st	96
General Comments that relate to this Inspection No violations noted.Notes:Discussed importance of handwashing. Handsinks stocked.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 37 fReach in freezer at -2 fSanitizer in 3 comp sink @ 50 ppm chlorineSanitizer bucket at 100 ppm chlorine (locate or provide sanitizer test strips)Yogurt machines cleaned per manufacturer guidelinesFacility very clean and well kept	7/15/2013	Routine Inspection 1st	100
General Comments that relate to this Inspection Ok to issue permit to operate.Refrigerator at 34 F and freezer at 0 F.All hand sinks are functional; soap and paper towel dispensers on site and to be installed prior to opening.Noted hand sinks in restrooms stocked and functional.Risk category 2 assigned. One CFPM required to be on staff full time. Facility already has a CFPM for this location full time and is therefore in compliance with this requirement as of this day.Plans to open around 3/3/2013	3/1/2013	Opening Inspection	100

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