Whitney Peak Support Kitchen, 255 N Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Source sound condition; no spoilage
ROP fish found in freezer. Per operator; the fish was portioned; then vacuum sealed and then frozen. Fish must be frozen; before; during and after any ROP process due to the high risk of botulism poisoning. All product voluntarily discarded.IMMEDIATELY CEASE ALL ROP PROCESS UNTIL AN APPROVED HACCP PLAN IS IN PLACE.
- General Comments that relate to this Inspection
There are no other CFPMs for this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Please note your current CFPM expires this year. Please renew prior to expiration.The issues noted on previous inspections have been corrected; and this facility is ok to have full operations.-hand sinks stocked. discussed no bare hand contact. provided handwashing posters - do post at all handsinks.-food properly stored-chemicals labeled and properly stored-all walk ins checked ok - all product 40F and below; freezers ok-good separation of food products-occasionally they use the steam table for hot holding-cooling chicken breast measured at 51F and approx 20 min later at 47F 45 minutes into cooling process. Cooling procedures discussed with no issues noted-discussed final cook temperatures with no issues noted-thermometers available-dishwasher measured at 50 ppm chlorine-downstairs area clean-ice machine clean; scoops ok-restrooms ok-slicer clean-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
2/10/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Kitchen is still not in an operational state as indicated in 4-22-14 inspeciton. Used as storage only.
|
7/7/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:OPERATOR HAS NOT OFFICIALLY OPENED KITCHEN OR DONE ANY REPAIRS AS REQUESTED FROM 4/22/14 INSPECTION. THEY ARE DETERMING IF WORTH REPAIRING AND OPENING. IF DECIDE TO THERE IS A CFPM AVAILABLE AND MUST MAKE THE REPAIRS AS NOTED IN THE 4/22/14 INSPECTION (ANOTHER COPY LEFT).
|
8/26/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:SUPPORT KITCHEN MAINLY FOR EMPLOYEE DINING AND FOOD PREPHANDSINKS OK3 COMP SINK OK AND DISHWASHER4 REFERS ALL BELOW BELOW 40 DEGREE F THERMOMETERSFREEZER AT -5 DEGREE F PRODUCT FROZENEQUIPMENT OK
|
7/17/2014 | Opening Inspection | 100 |
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