- SECTION XVI: GENERAL COMMENTS
NO VIOLATIONS OBSERVEDNOTESHOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP. NO ADDITIONAL CFPMS; NO FAILED EXAMSFREEZER @ -03REFRIDGERATORS @ 35; 33QUESIDILLAS 160PEPPERONI PIZZA @ 158PINTO BEANS 150
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1/14/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; DIARRHEA; JAUNDICE) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.MEATBALL SUB @ 155 DEGREESCHEESE PIZZA @ 173 DEGREESWALKIN @33; 35 DEGREESMILK MACHINE @ 35 DEGREES
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8/18/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:hOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 33; 32 DEGREESFREEZER @ -4 DEGREESMILK MACHINE REFRIGERATOR @ 33 DEGREES
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1/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVEDNOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 33; 37 DEGREESMILK MACHINE @ 35 DEGREESCHEESE PIZZA @ 162 DEGREESBBQ TURKEY @ 168 DEGREESTURKEY SUBS @ 41 DEGREES
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8/18/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO PLACE EMPHASIS ON ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 32; 33 DEGREESFREEZER @ -6 DEGREESMILK REFRIGERATOR @ 33 DEGREESBBQ MEATBALL SUB @ 165 DEGREESPEPPERONI PIZZA @ 170 DEGREES
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1/28/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
WATER IN BOTTOM OF MILK REFRIGERATOR. NEEDS TO BE CLEANED AND REACHIN MAY NEED TO BE REPAIRED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS RFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. EMPHASIS WAS PLACED ON FOOD HANDLERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; JAUNDICE; FEVER) ARE TO BE EXCLUDED FROM WORK FOR 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 36; 34 DEGREESFREEZER @ -4 DEGREES
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9/18/2013 | Routine Inspection 2nd | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. HANDWASHING PROCEDURES WERE REVIEWED AS WELL AS EMPHASIS PLACED ON FOOD HANDLERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD MANAGER TO EMPHASIZE EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; FEVER; VOMITING; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 34; 32 DEGREESFREEZER @ -15 DEGREESMILK REFRIGERATOR @ 35 DEGREESHOT DOGS @ 170 DEGREES
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1/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING PRINCIPLES WERE REVIEWED AS WELL AS EMPHASIS PLACED ON FOOD HANDLERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. AN ALL PURPOSE CLEANER AND DEGREASER IS IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD MANAGER TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 34; 34 DEGREESFREEZER @ -06 DEGREESMILK REFRIGERATOR @ 36 DEGREESTURKEY AND CHEESE @ 43 DEGREES
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8/21/2012 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING AND FOOD HANDLING PROCEDURES WERE REVIEWED. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED.FREEZER @ -5 DEGREESREFRIGERATORS @ 32; 35 DEGREESMILK REFRIGERATOR @ 35 DEGREESPEPPERONI PIZZA @ 168 DEGREESTUNA SALAD @ 37 DEGREES
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2/2/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
2205-00220 - BOTTOM OF FREEZER DIRTY. NEEDS TO BE CLEANED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING AND FOOD HANDLING PROCEDURES WERE REVIEWED. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.MILK REFRIGERATORS @ 34; 34 DEGREESMILK REFRIGERATOR @ 35 DEGREESFREEZER @ -17 DEGREESCHICKEN FAJITAS @ 165 DEGREESBBQ RIBLET @ 164 DEGREES
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8/17/2011 | Routine Inspection 2nd | 99 |
- [1] Rooms clean; lockers provided; facilities clean; properly located
- General Comments that relate to this Inspection
2205-00390 JACKET STORED ON DRY STORAGE SHELVING. PERSONAL CLOTHING NEEDS TO BE STORED AWAY FROM FOOD. IMMEDIATELY CORRECTED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH PUMP SOAP AND PAPER TOWELS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR @ 34; 36 DEGREESFREEZER @ -8 DEGREESMILK REFRIGERATOR @ 33 DEGREESHOT DOGS @ 152 DEGREES
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1/27/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS STOCKED WITH SINGLE SERVICE PAPER TOWELS AND PUMP SOAP. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGEATORS @ 38; 34 DEGREESMILK REFRIGERATOR @ 34 DEGREES FREEZER @ -4 DEGREES
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8/25/2010 | Routine Inspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Storage; handling of clean equipment / utensils
- General Comments that relate to this Inspection
2205-00210 UTENSIL TRAY DIRTY. NEEDS TO BE CLEANED. IMMEDIATELY CORRECTED.2205-00230 RACKS IN REACHIN RUSTED. NOT CLEANABLE. REPAIR OR REPLACE.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS SUPPLIED WITH SOAP AND SINGLE SERVICE PAPER TOWELS. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATORS 38; 33 DEGREESMILK REFRIGERATOR @ 36 DEGREESFREEZER @ -10 DEGREES
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2/17/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS STOCKED WITH SINGLE SERVICE TOWELS AND PUMP SOAP. AN ALL PURPOSE CLEANER AND DEGREASER IS USED AS THE SANITIZER AND; QUATERNARY AMMONIA IS USED AS THE SANITIZER. THE SANITIZER LOG WAS REVIEWED. THIS FACILITY IS FOLLOWING THE HACCP PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATORS @ 36; 37 DEGREESFREEZER @ -10 DEGREES
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9/9/2009 | Routine Inspection 2nd | 100 |
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