- General Comments that relate to this Inspection
Walk-in freezer 10 F.Walk-in cooler at 38 F.Noted all hand sinks stocked and functional.Facility has glove use in place. Staff are required to wash hands and put on gloves before handling foods to prevent bare hand contact with ready to eat foods.
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7/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in freezer at 10 F.Noted hand sinks stocked.Refrigerated cake case at 38 F on electronic temperature records.
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7/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The CFPM for bakery department has obtained the WCHD certificate #M130767 expires on 4/25/2017; Certificate is posted in the establishment. Facility is now in compliance with CFPM requirement.
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11/13/2013 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler 35 FWalk-in freeze -5 F.Quats test strips available; 3-compartment sink not set up at this time; quats sanitizer concentration monitored daily per store ssop's.Noted all hand sinks stocked and functional.CFPM has FSP certificate issued on 4/25/2012. CFPM must apply for WCHD certificate by 10/23/2013
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8/9/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- No violations observed at the time of inspection.- Refrigeration temperatures were within regulation (walk in 36F; freezer 0F).
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5/9/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
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2/10/2011 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
The water valve (hot or cold) on the faucet to the spray arm on the pot washing sink is not operational (unable to shut off the water with the valves at the faucet with the spray arm activated). Repair or replace the non-working valve(s) at the faucet.
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7/23/2010 | Routine Inspection 1st | 99 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap available at the front area hand sink (near the entrance to the bakery) - Corrected on-site.
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4/17/2009 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Observed no Quat sanitizer at 3 compartment sink.
- [1] Wiping clothes: clean; use restricted
Observed no sanitizer in sanitizer bottle or consistency of use of sanitizer
- General Comments that relate to this Inspection
Notes:Please have all employees who has taken ServSafe to acquire Washoe County CFPM w/in 30 days.Observed no sanitization of equipment. Discussed withy operator to set up consistency of washing; rinsing and using sanitizer for equipment and food preparation surfaces. Facility does not allow for sanitizer buckets. Reviewed with operator to implement a standard operating procedure to wipe down surfaces.No bare hand contact to food.
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4/30/2008 | Routine Inspection 1st | 95 |
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