The Originial Mel's, 189 Damonte Ranch Pkwy, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
QUuat sanitizer has been services and now dispensing santizer at proper temperatura and 200 ppm concnetration.Ambient temperature of walk-in cooler has been lowered to 38 F.Temperature of cooked diced potaotes at 39 F to 40 F from previous day. Potatotes cooked today and still cooling were at 58 F to 60 F. Pans were covered and stacked. Do not cover during cooling and keep pans saparate for faster cooling. Pans were uncovered and placed separately at this time. Monitor temperature during cooling to verify cooling from 135 F to 41 F within six hours and from 135 F to 70 F is met.
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6/26/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quat sanitizer from dispenser at 3-compartment sink checked at about 100 ppm concentration; must be at 200 ppm. temperature of santizer must be between 65 F and 90 F per instructions on chart.
- General Comments that relate to this Inspection
Temperature of some products checked at 46 F on top of refrigerated prep units; check temperature on untis to keep products at 40 F or below.Walk-in cooler at 38 F. sliced cheese package at 42 F; roast beef packages at 42 F in walk-in cooler. Keep at 40 F or below.Six pans of diced potatoes at 47 F stacked up in walk-in cooler; potatoes were cooked and cooled to 40 F last night; removed from walk-in cooler this morning to cut and place in hotel pans; takes about 45 minutes of prep time at room temperature. Keep pans uncovered and do not stack pans to lower the temperature of potaotes to 40 F in less than 4 hours in walk-in cooler.Noted all hand sinks stocked and functional in prep areas and in restrooms.Noted facility to be kept clean.No glove use in place. No bare hand contact with ready to foods allowed under new regulations to be soon adopted. Should implement gloves to handle ready to eat foods now.Dishwasher checked at 135 F and 100 ppm chlorine concentration.Walk-in freezer at 0 F.
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6/22/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Opening Inspection:Hood area; equipment; and walls - complete and installed properly.Handsink - operational and make sure to stock w/ soap and p-towels. Scullery sinks - Operational and installed properly. Walk in coolers 40 f. Condensation units ok.Reach in coolers 40 f.Grill drawer coolers - 40 f.Mop sink area - ok. Sealed. Front server area - equipment installed properly and sealed.Dish machine area - sani @ 50ppm.Restrooms - sinks; toilets; walls; and floor - ok. Walls installed properly and sealed. Kitchen floors ok & in good condition.Dry storage room - ok. Customer area - installed properly and ok.
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2/5/2015 | Opening Inspection | 100 |
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