- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility uses quat sanitizer but has chlorine test strips. Provide appropriate test strips to accurately monitor sanitizer concentration (between 200-400ppm)
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed employees washing hands-gloves in use; discussed proper glove use w/no issues noted-cold holding ok - reach in @ 41F; freezers - all frozen-hot holding - nacho cheese @157F; hot dogs @138F-left over hot dogs are discarded at end of night; cheese may be cooled if lg amt left - discussed cooling procedure w/no issues noted-food properly stored; chemicals labeled and properly stored-3 compartment sink available-restrooms stocked-dumpster ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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4/23/2015 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes-Three compartment sink sanitizer at 300 quat.-All lights properly shielded.-Glove use ok.-Scoops properly stored.-All items stored at least 6" off the ground.-Hot holding-Hot dogs 155F.-Cheese 158F.-Thongs ok.
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5/13/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Three compartment sink ok.-Test stripes availavble.-Reach-In 38F.-Freezer 10F.-Hot holding-Nacho cheese 145F.-Chili 176F.-Hamburger 145F.-Hot dog 151F.-All lights properly shielded.-All items stored at least 6" off the ground.
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5/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Snack bar clean and organized.2) Hot dogs hot held at 160-170 degree F3) Chili single use cans 140 degree F4) Freezer at 0 degree F all product frozen and properly stored.5) Refer at 37 degree F all product proeprly stored.6) 3 comp sink7) Test strips and thermometers*Check your score at washoeeats.com*Ok to operate
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5/24/2012 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Have two containers with utensils food service side up; change to a bigger container or tub and store handles up or all handles one way to keep from contaminating food surface.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Three comp sink 2) Test strips and thermometers3) Refer at 36 degree F all product rpoperly stored4) Freezer 1 at 10 degree F all product frozen and properly stored 5) Freezer 2 pretzels 5 degree F all frozen6) Clean and organized7) No product cooking remember hold at 140 or higher or cook to order.8) Hand sink stocked
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5/18/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink stocked properly w/ soap and p-towels;3 compartment sink (Hot and cold water) no leaks in plumbing.Ice machine clean and scoop ok.Hot holding: Chili 168 f; Nacho Cheese 162 f.All refrigerators units @ 40 f. Frezer units @ 0 f; All food frozen.All construction of facility ok.Lighting - ok.Floors; counters; and handles clean.
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5/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
no violationsDiscussed handwashing
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5/26/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No Violations Noted.Notes:-Handsinks properly stocked-Discussed proper cooking temperatures - found operator very knowledgeable-food storage good-Refer unit at 37 degrees F-Hot dogs at 150 degrees F-Sanitizer at 100 ppm chlorine sanitizer/test strips on site.-Facility clean and well kept*Handsink in mens restroom not functioning properly. Handsink runs constantly. Handsink must be fully functional and operational at all times. Handsink valve must not be turned off *
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4/29/2008 | Routine Inspection 1st | 100 |
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