- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed black vinyl base coving peeling away from FRP wall. Re-attach black vinyl coving by 6/30/15.
- General Comments that relate to this Inspection
Notes:Refrigerator @ 40 f. All food products have current dates. Veggies fresh and @ 40 f; all dated and labeled.Salad cooler bar @ 40 f; Sliced tomatoes @ 40 f. All serving utensils clean and in good condition.Utensils; cookware; and equipment clean and stored properly. Coconut curry soup cooking @ 110 started around 930am. Stem thermometer onsite. Dessert cooler @ 40 f; All products in food containers and labeled.Equipment clean and in good condition.Cutting boards; cookware; and utensils clean and maintained.Prep area clean and well maintained.Handsink operational; stocked properly; and accessible. 3 compartment operational and no plumbing leaks. Sprayer in good condition.Floors and snack area clean.
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6/23/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed front of Large refrigerator dirty with food debris. Clean all surfaces to maintain sanitary conditions. Correct by the end of 3/20/14.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors dirty with food debris under tables and equipment. Clean all floors on regular basis to maintain sanitary condtions. Correct by 3/21/14.
- General Comments that relate to this Inspection
Notes:Refrigerator @ 40 f. All food products have current dates. Utensils; cookware; and equipment clean and stored properly. Miso soup cooking @ 76 - just started. Stem thermometer onsite. Prep area clean and well maintained.Handsink operational; stocked properly; and accessible. 3 compartment operational and no plumbing leaks. Floors and snack area clean. Bathrooms - stocked and clean
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3/20/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. All veggies @ 39 f. Cutting boards in good condition. True refrigerator @ 40 f. Greens @ 38 f; Veggies 38 f. All items in this facility are vegan based. Dry storage - clean and all food products stored properly. Handsink stocked and accessible. 3 compartment sink operational and no leaks observed. Sprayer in good condition. Floors and counters clean. **Customer area clean and well maintained.
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10/22/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:Refrigerator @ 40 f. All food products have current dates. Utensils; cookware; and equipment clean and stored properly. Prep area clean and well maintained.Handsink operational; stocked properly; and accessible. 3 compartment operational and no plumbing leaks. Floors and snack area clean. Bathrooms - stocked and clean.
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6/19/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on-site.Ensure personal food is stored separate from food to be prepared and served to the public. Ensure personal food preparation and dish washing is kept separate from operations for the public. *Facility is currently preparing and serving all raw fruits and vegetables with no cooking of meats; grains; rice etc. Facility is limited on space. Ensure food preparation areas are organized and clean. Please note that if food preparation areas continue to be disorganized and food/food service items are stored on the floor; the menu may be limited to prevent cross-contamination or additional equipment may be required. Facility approved to use three-compartment sink at the beginning of the day for washing of fruits and vegetables once it has been cleaned and sanitized. Ensure sink is cleaned and sanitized prior to using for wash; rinse; sanitize.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-reach-in checked at 40F-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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6/12/2012 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits to verify appropriate sanitizer levels in three-comp. sink and sanitizer wiping cloth buckets.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-food and single service items stored 6" above ground-chemicals labeled and properly stored-restrooms stocked and clean-ensure ill employees exhibiting gastrointestinal symptoms (vomiting; diarrhea; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*ensure personal items are stored separate from items to be sold/served to the public and are labeled as personal items*facility must install a splash guard between the hand sink and the food storage shelf or ensure a 1 ft. separation*facility is a Risk Category 3 establishment and is currently serving smoothies only; however facility will be adding vegetables salads and wraps to menu. Ensure the WCHD is contacted prior to adding any equipment or menu items.
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1/28/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
** CFPM UPDATE ONLY **
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4/9/2010 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSanitizer usage in 3 comp ok - 200 ppm quatRefrigerator @ 38FAll product stored correctlyFacility cleanOperations are smoothie making only
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3/18/2010 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Keep all ingredients in original labeled containers or NSF or equivalent containers marked with containers contents.
- [3] CFPM or person in charge present; certificates posted as required
Must obtain a CFPM cert.Rachelle Lanning Note: Rachelle will obtain her CFPM cert and register at WCHD w/in 60 days (11-16-2009.)
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Food prep table has exposed eood sides. Must repair/replace to have a smooth and cleanable surface.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits.
- General Comments that relate to this Inspection
Note: Applicant will be making smoothies and serving salads for a fee to public. Facility will be designated a Risk Level 3 to enable her to perform these tasks.Handsink fully stockedReach-in refrig. @34F3-comp sink used to clean utensils - not set up @ time of insp.All juices were within proper freshness datesRestroom clean and stockedEnsure juicer and blender are cleaned and washed; rinsed and sanitized at regular intervals.All employee personal foods are kept in a separate refrig. away from public's food ingredients.
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9/16/2009 | Opening Inspection | 100 |
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