- 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; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP. WALKIN @ 36FREEZER @ -11PANCAKE ON A STICK @ 149BEVERAGE AIR MILK MACHINE @ 34FINAL RINSE DISHWASHER @ 186NO ADDITIONAL CFPM'S; NO FAILED EXAMS
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1/26/2016 | 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. EMPOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE; DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 40 DEGREESFREEZER @ -2 DEGREESBEVERAGE AIR REFRIGERAOR @ 37 DEGREESFINAL RINSE FOR DISHWASHER @ 185 DEGREESBREAKFAST PANCAKE @ 160 DEGREESFOOD CONTAINERS ARE ROTATED TO FACILITATE ROTATION - FIRST IN; FIRST OUT.REFRIGERATION WAS BEING SERVICED AT THE TIME OF INSPECTION TO INSURE SAFE HOLDING TEMPERATURES.
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8/19/2015 | 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.WALKIN @ 34 DEGREESFREEZER @ -8 DEGREESBEVERAGE AIR REFRIGERATOR @ 35 DEGREESFOOD CONTAINERS ARE DATED TO FACILITATE ROTATATIONDISHWASHER TEMPERATURE LOGS REVIEWED
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2/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
REINSPECTION.FREEZER @ 0 DEGREESNO VIOLATIONS OBSERVED.
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9/9/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
FREEZER AT 6 DEGREES FREEZER TEMPERATURE NEEDS TO BE 0 OR BELOW.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOORS WORN; UNEVEN IN FOOD PREP AREA. FLOOR NEEDS TO BE REPAIRD OR REPLACED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPLOYEES HAVING GASTROINTESTINAL SYMPTOMS (JAUNDICE; FEVER; DIARRHEA VOMITING) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 36 DEGREESFREEZER @ 6 DEGREESCHEESEBURGER SLIDER @ 145 DEGREESCHICKEN PARMESAN @ 175 DEGREESDISHWASHER FINAL RINSE @ 186 DEGREES9/5/14 - FLOOR NEEDS TO BE REPAIRED/REPLACED.
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9/5/2014 | Routine Inspection 2nd | 95 |
- 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 GASTROINESTINAL SYMPTOMS (FEVER; VOMITING; JAUNDICE;DIARRHEA) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 38 DEGREESFREEZER @ -10 DEGREESBREAKFAST CORN DOG @ 179 DEGREESDISHWASHER FINAL RINSE @ 187 DEGREESMAKE SURE TO THOROUGHLY CLEAN UNDER EQUIPMENT.
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2/19/2014 | 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. 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; VOMITING; JAUNDICE; FEVER) ARE TO BE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 37 DEGREESFREEZER @ -2 DEGREES
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9/10/2013 | 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. EMPHASIS WAS PLACED ON FOOD WORKERS 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; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.FINAL RINSE DISHWASHER @ 188 DEGREESWALKIN @ 37 DEGREESFREEZER @ -6 DEGREESSPAGHETTI & MEATBALLS @ 171 DEGREESCORN DOGS @ 145 DEGREESMILK MACHINE @ 37 DEGREES
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1/23/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
REINSPECTION.NOTES:THE FINAL RINSE GAUGE FOR THE DISHWASHER HAS BEEN REPAIRED.FINAL RINSE DISHWASHER TEMPERATURE @ 185 DEGREESWALKIN @ 37 DEGREESFREEZER @ -19 DEGEESBREAKFAST BURRITO @ 185 DEGREESCHEESE PIZZA @ 164 DEGREESPIZZA MEATBALL SUB @ 145 DEGREES
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9/24/2012 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
DISHWASHER FINAL RINSE GAUGE IS NOT WORKING. NEEDS REPAIR.
- General Comments that relate to this Inspection
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 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 FORM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.WALKIN @ 40 DEGREESFREEZER "@ -20 DEGREES
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9/14/2012 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
REINSPECTION: THE OUTER SCREEN DOOR HAS BEEN REPAIRED. A PART HAS BEEN ORDERED FOR THE DISHWASHER. KITCHENWARE IS BEING WASHED;RINSED; AND SANITIZED.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 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.EGG HAM MUFFIN @ 153 DEGREES
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3/9/2012 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
FINAL RINSE GAUGE FOR DISHWASHER NOT WORKING. NEEDS TO BE REPAIRED.
- [4] Presence of vermin; outer openings protected; no prohibited animals
OUTER DOOR SCREEN TORN. NEEDS TO BE REPAIRED.
- General Comments that relate to this Inspection
NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERATION TEMPERATURES ARE MONITORED AND RECORDED. 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. EMPHASIS WAS PLACED ON FOOD WORKERS NEEDING TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. THE EMPLOYEE HEALTH POLICY WAS DISCUSSED WITH THE FOOD SERVICE MANAGER TO ENSURE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATOR @ 38 DEGREESFREEZER @ -20 DEGREES
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2/23/2012 | Routine Inspection 1st | 94 |
- 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 AND FOOD HANDLING PROCEURES WERE REVIEWED. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.HAMBURGERS @ 150 DEGREESWALKIN @ 38 DEGREESDISHWASHER FINAL RINSE @ 182 DEGREES
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9/6/2011 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTESHOT AND COLD FOOD 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.WALKIN @ 36 DEGREESFREEZER @ -22 DEGREESMILK REFRIGERATOR @ 40 DEGREES
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2/14/2011 | Routine Inspection 1st | 100 |
- 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 WEE 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. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.WALKIN @ 40 DEGREESFREEZER @ -22 DEGREESMILK COOLER @ 38 DEGREESFINAL RINSE DISHWASHER @ 180 DEGREESMEATBALL SUBS @ 152 DEGREESCHICKEN NUGGETS @ 153 DEGREES
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11/8/2010 | Routine Inspection 2nd | 100 |
- 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 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 IF FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR @ 40 DEGREESFREEZER @ -15 DEGREESMILK REFRIGERATOR @ 40 DEGREESPANCAKES ON A STIX @ 150 DEGREESFINAL RINSE DISHWASHER @ 180 DEGREES
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2/9/2010 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
2205-00360 - CEILING VENT DUCTS DIRTY. NEED CLEANING.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 IS SUPPLIED WITH SINGLE SERVICE TOWELS AND PUMP SOAP. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THIS FACILITY IS FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.WALKIN REFRIGERATOR @ 36 DEGREESFREEZER @ -28 DEGREESBEV AIR MILK REFRIGERATOR @ 40 DEGREES
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9/21/2009 | Routine Inspection 2nd | 99 |
Restaurant representatives - add corrected or new information about Wcsd Lemmon Valley Elem School Kitchen, 255 Patrician Dr, Washoe County, NV »