- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Dish washer finalk rinse at 188F.-Reach-Ins 36-40F.-Walk-In 40F.-Freezer -20F.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathrooms properly stoicked.
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6/23/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Bakery department shall clean all dry ingrediant bins. Observed exterior of bulk container bins with food debris buildup.Facility shall clean fanguards in walk in unit of all dust debris buildup.
- General Comments that relate to this Inspection
High temperature equipment washer recorded with 184 F final rinse temperature. Walk in refer recorded @ 38 F; walk in freezer @ - 10 F and bakery cases recorded < 40 F. Observed good date coding throughout.Food properly stored and covered. Handsinks properly stocked.Observed good handwashing. Discussed with operator reviewing 3 step cleaning process for all equipment brought in and belonging to employees for the operations of the bakery department. Recommend creating a log or a monitoring system to verify that all food service equipment is properly being cleaned and sanitized prior to using them in bakery department. Personal artifacts not used in the operations of the business shall not be stored with clean equipment used for bakery operations. All personal drinks shall be stored covered with a lid and a straw provided. Reviewed with operator proper handwashing procedures. Whole Foods has a formal training program for employees that cover hand hygeine and employee safety.
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3/25/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Walk-in refrigeration checked at approximately 37F; products properly stored and labeled.Handsinks checked stocked and functional; observed handwashing and glove use.Quatinary ammonia dispensing at 200-400ppm.
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9/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of proper handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 fWalk-in freezer at 10 fDisplay cases at 41 fHigh temp dishmachine ok-Wash @ 150 f-Rinse @ 180 fQuat sanitizer buckets at 200 ppm. Test strips on site.Facility very clean and well kept
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7/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 fWalk-n freezer at 0 fFood storage goodHigh temp dishwasher ok-wash 155 f-rinse 180 fQuat sanitizer bucket at 200 ppm
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7/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing.Discussed employee health policies. Employees ill w/GI symptoms must be excluded for at least 48 hours after symptoms stop.Freezer -5 fRefer case at 36 f; 40 fSanitizer bucket at 200 ppm quatDish machine sanitizing at 180 f
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10/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stockedCake refer case at 33 FFreezer at 3 FWalk-in freezer at 0 FWalk-in cooler at 35 FHigh temp dishwasher - final rinse at 180 FFacility clean and well-kept
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9/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:CFPM requirement fulfilled.
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9/9/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed garbage bag used as a cover for flour mixture. Use only food grade bags for food storage. * Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observe 2 spray bottle in bakery not labeled to its contents. * Corrected on site. Label all spray bottles to its contents to prevent misuse.
- General Comments that relate to this Inspection
Notes:Bakery area is clean and organized. Facility to investigate cold holding requirement for chocolate confectionaries. Observed temp of 59 F. Logs observed with temps from 53 - 60 F. Chocolates do not have any dairy or PHF fillings in them.
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7/22/2008 | Routine Inspection 1st | 93 |
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