- 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. NO ADDITIONAL CFPM'S; NO FAILED EXAMSFREEZER @ -7MILK REGRIGERATOR @ 39REFRIGERATOR @ 35; 37
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2/9/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED NOTESHOT AND COLD FOODS 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 STOPREFRIGERATORS 38; 35FREEZER @ -09MILK REFRIGERATION @ 37CHICKEN PATTY @ 162CHEESE PIZZA @ 160NO FAILED EXAMS; NO ADDITIONAL CERTIFIED FOOD MANAGERS
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12/10/2015 | Routine Inspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
HOOD FILTERS NEED TO BE CLEANED.
- [1] Non-food contact surfaces of equipment and utensils clean
TOP AREA OF STOVE IS DIRTY. NEEDS TO BE CLEANED.
- 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. 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 WOK FOR AT LEAT 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 39; 34 DEGREESFREEZERS @ -08 DEGREESBREAKFAST PIZZA @ 153 DEGREESMILK REFRIGERATOR @ 37 DEGREES
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3/13/2015 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
MILK MACHINE REFRIGERATOR SEAL WORN. REPAIR OR REPLACE.
- 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. 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.MILK REFRIGERATOR @ 35 DEGREESFREEZER @ 0 DEGREESREFRIGERATOR @ 35 DEGREESFREEZER TEMPERATURE LOG INDICATES FREEZER TEMPERATURE HAS BEEN VARYING BETWEEN 0 AND 4 DEGREES. FREEZER NEEDS TO BE SERVICED TO INSURE SAFE TEMPERATURES OF 0 AND BELOW.
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11/4/2014 | 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. 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.MILK REFRIGERATOR @ 35 DEGREESFREEZER @ -07 DEGREESREFRIGERATORS @ 40; 33 DEGREESBREAKFAST BURRITO @ 161 DEGREES
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4/22/2014 | 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.REFRIGERATORS @ 35; 37 DEGREESFREEZER @ -10 DEGREESCHICKEN NUGGETS @ 176 DEGREESPANCAKE SAUSAGE @ 158 DEGREES
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11/5/2013 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS OBSERVED.NOTES:HOT AND COLD FOOD TEMPERATURES AS WELL AS REFRIGERTION TEMPERATURES ARE MONITORED AND RECORDED ON A DAILY BASIS. TEMPERATURE LOGS WERE REVIEWED. FOODS ARE ROTATRED 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.REFRIGERATOR @ 35; 37 DEGREESFREEZER @ -1 DEGREEMILK COOLER @ 36 DEGREESWAFFLES @ 15O DEGREES
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3/11/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NO VIOLATIONS.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 SUPLIED WITH PUMP SOAP AND PAPER TOWELS. HANDWASHING PROCEDURES 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 TO EMPHASIZE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATORS @ 38; 35 DEGREESFREEZER @ -1 DEGREEMILK COOLER @ 36 DEGREES
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9/14/2012 | 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. 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. EMPHASIS WAS PLACED ON FOOD WORKERS 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 SERVICE MANAGER TO HELP INSURE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) ARE EXCLUDED FROM WORK AT LEAST 48 HOURS AFTER SYMPTOMS STOP.REFRIGERATOR @ 38; 36 DEGREESFREEZER @ -6 DEGREES
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4/16/2012 | 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. AN ALL PURPOSE CLEANER AND DEGREASER IS UTILIZED TO CLEAN SURFACES. AND; QUATERNARY AMMONIA IS USED AS A SANITIZER. THE SANITIZER LOG WAS REVIEWED.BREAKFAST BURRITO @ 145 DEGREESREFRIGERATOR @ 37; 34 DEGREESFREEZER @ -5 DEGREES
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11/1/2011 | 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. 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 PROCEDURES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR @ 36 DEGREESFREEZER @ -03 DEGREES
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4/7/2011 | 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 WERE REVIEWED. FOODS ARE ROTATED FIRST IN AND FIRST OUT. THE HANDSINK WAS STOCKED WITH 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 IF FOLLOWING THE HACCP PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR @ 33; 34 DEGREESFREEZER @ -1 DEGREESMILK COOLER @ 35 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 PUMP 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 PRINCIPLES OUTLINED BY THE WASHOE COUNTY SCHOOL DISTRICT.REFRIGERATOR @ 36 DEGREESFREEZER @ -06 DEGREES MILK COOLER @ 39 DEGREES
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4/6/2010 | Routine Inspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
- General Comments that relate to this Inspection
2205-00240 BOXED SINGLE SERVICE LUNCH TRAYS STORED ON THE FLOOR. STORE 6 INCHES OFF THE FLOOR. 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 SINGLE SERVICE TOWELS AND PUMP SOAP. AN ALL PURPOSE CLEANER AND DEGEASER 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 @ 32; 36 DEGREESFREEZER @ -2 DEGREESMILK COOLER @ 37 DEGREES
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11/17/2009 | Routine Inspection 2nd | 99 |
Restaurant representatives - add corrected or new information about Wcsd Marvin Moss Elem School Kitchen, 2200 Primio Way, Sparks, NV »