- General Comments that relate to this Inspection
-observations made during cake baking project--Dave Preston; the CFPM; for this permit is only available several times a week at this kitchen. Must have a CFPM available every day due to the fact that students (teens) are baking foods that are sold routinely to the public. Up bto 3 points can be deducted if the the CFPM is not available. Will deduct points on future inspections if this requirement isn't met.-no violations noted--storage refrigerator @ 32 F.; freezer @ -4 F.-refrigerators on line @ 36 F and 35 F.-handsinks stocked with soap and paper towels--students washed hands at proper times--glove use was not necessary for procedures involved--quats sanitizer had not yet been made up--200 ppm was most recent concentration from logs.Improvement focus: must have a CFPM obsite during all food preparatiopn operations.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/16/2016 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Handles of plastic spoons used to dish out toppings in bakery were left inside the container touching the food directly. Corrected immediately.
- General Comments that relate to this Inspection
-there was no food prep activity at time of inspection---no additional violations noted---refrigeration units @ 32 F to 36 F.; freezer @ -3 F.-all refrigerated foods properly labeled and stored--faciltiy is clean and well-orgnanized--3 compartment sink is used with quats--was not made up at time of inspection--no logs--concentration should be checked at least twice a week and the values logged-(see note below)-handsinks stocked with soap and paper towels--no opportunity to observe hand-washing and personal hygieneImprovement focus: 1.) keep logs on concentrtion and water temperature of quats sanitizer in 3-compartment-sinkCFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration Date--NONEFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/12/2015 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
-faciltiy is not open this semester due to student testing--no opportunity to observe operation-storage refrigerators @ 36 F.; 30 F.; freezer @ -7 F.; proofing refrigerator @ 45 F.hand sinks stocked with soap & paper towels-3-compartment-sink was not in operation--did not check sanitizer--facility is clean; very little food in storageImprovement focus: monitor and log temperatures daily to make sure all refrigerators are at 41 F. or below.
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4/23/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during batter prep for various baked items for tonight's event--no vipolations noted--hand sinks stocked w/ soap and paper towels-hand-washing observed at appropriate times--storage frigs @ 35 F; 26 F; freezer @ -4 F.-all foods properly stored; labeled-quats sanitizer not made up in sink--facility is clean and well-organized-
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4/23/2014 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
-observations made during baking of donuts; dish washing; etc.--no violations noted--observed students washing hands appropriately---remind students to refrain from touching donuts bare-handed after frying is completed--refrigerated display @ 34 F. on guage--52 F inside unit--using time as a control--cream puffs; custard pastries are stored in this unit only during service; discarded if not sold.-storage for milk @ 34 F.-storage unit in back @ 40 F.; proofng uinit @ 46 F.-freezer @ -8 F.-quats saniter @ 200 ppm. -using QT40 test strips which are appropriate for Oasis 146 product (red)-reminded Chefs to screen students for GI illness (nausea; vomiting; diarrhea) if they are absent to make sure they don't return to the kitchen until they are free of symptoms for at least 48 hrs.
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3/28/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-inspection completed while students were preparing cream puffs-no violations noted-dairy reach in @ 32 F.-storage units @ 34 F-storage freezer @ -7 F-hand sinks stocked with soap and paper towels-students preparing cream puffs wearing gloves-facility is clean and well-organoized
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11/15/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS NOTED. NO BAKING IN PROCESS AT TIME OF INSPECTION.INSPECTED REFRIGERATION UNITS.REACHIN @ 36 DEGREESFREEZER @ -8 DEGREESHANDSINKS STOCKED..REMINDER: STUDENTS WHO ARE SICK WITH NAUSEA; VOMITING; DIARRHEAL ILLNESS MUST STAY AWAY FROM KITCHEN FOR 48 HRS AFTER LAST SYMPTOMS.
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4/6/2012 | Routine Inspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
- General Comments that relate to this Inspection
2205-00230 - FOOD PANS STORED FOOD CONTACT SURFACE UP. PANS NEED TO BE INVERTED. IMMEDIATELY CORRECTED.
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2/28/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sinks okPlumbing okFlooring okCeiling tiles ok**A couple of tiles are still out. They need to be replaced prior to operation.Thermometers in place**Facility is a risk category 2. Certified food manager requirement met.
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1/11/2010 | Opening Inspection | 100 |
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