General Comments that relate to this Inspection OK to issue permit to operate. Facility will be a risk category 2. One certified food protection manager will be required 60 days from today (4/5/16) Owner has stated she has signed up for the class.Notes:-hand sink stocked and available; discussed hand washing and no bare hand contact-provide handwashing sign at hand sink-3 compartment sink available and drained to a floor drain; facility will be using bleach***Provide chlorine test strips to monitor concentration of 3 compartment sink and sanitizer buckets****-cold holding units checked ok - reach ins at 36F and 38F; small make up unit at 40F-thermometers available-facility will be using all single service items-discussed food storage; approved sources and food transport; no bare hand contact; cleaning and sanitizing; wiping cloth storage; ice storage - ok to use chest freezer for ice storage; proper scoop storage-Facility may add sandwiches and salads to the their menu in the future. Discussed prep. Facility may use prep area in the Great Western Marketplace Kitchen. Also discussed use of 3 compartment sink with procedure for prep. Operator provided written procedure. -restrooms stocked and clean-dumpster available-Discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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