- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-DIsh washer 100 ppm chlorine.-Reach-In 38F.-Freezer -11F.-Wiping cloth buckets at 300 ppm Quat.-Diper well working properly.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathrooms properly stocked.
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6/23/2015 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean ice machine of all bicarbonate buildup and mold growth.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall refinish base of cabinet where floor sink is located with a smooth and easily cleanable surface. Observed base of wooden cabinet that encloses a floor sink in poor repair. Refinish or resurface base with a material that is impervious to water from the backsplash of water draining into the floor sink.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations.Dipper well functioning and is used for gelato operations.Dairy dates observed current.Chlorine dishwasher recorded with 100 ppm chlorine.Observed good handwashing. Handsinks properly stocked with liquid soap and sanitary disposeable towels. Quat sanitizer recorded at 200 ppm. Ice tea made fresh daily and leftover discarded nightly.
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3/25/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(Coffee Bar)Dishwasher/glasswasher checked at 50-100ppm chlorine on final rinse sanitization.Please be sure wheat grass juicer is washed; rinsed; and sanitized at least every four hours. (current procedures ok)Handsink checked stocked and functional.Refrigeration unit checked at approximately 35F.Quatinary ammonia sanitizer checked 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.Milk cooler at 39 fDishwasher sanitizing at 100 ppm chlorine.Sanitizer bucket at 200 ppm quatEnsure wheat grass juicer is broken down and cleaned/sanitized every 4 hours.
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7/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vom & diarrhea) are excluded for at least 48 hours after symptoms stop.Refer unit at 36 fDishwasher sanitizing at 50 ppm chlorine.Sanitizer bucket at 200 ppm quat*Ensure wheat grass juicer is broken down; cleaned & sanitized at least every 4 hours.
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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. Employees ill w/ GI symptoms must be excluded for at least 48 hours after symptoms cease.Reach in coolers at 39 f; 40 fQuat sanitizer bucket at 200 ppm. Test strips on site.Dishwasher took several cycles before sanitizer was at appropriate level. Continue to monitor and adjust if necessary. Reading of 50 ppm chlorine.Facility clean and well kept
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10/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stockedRefer units at 38 F & 37 FQuat sanitizer bucket at 200 ppmDishwasher at 50 ppm chlorineFacility clean and well kept
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9/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:CFPM requirements fulfilled on 08/20/08.
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8/20/2008 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Observed improper levels of sanitizer in dishwasher in snack bar area. * Work order currently in progress to repair dishwasher.
- General Comments that relate to this Inspection
Notes:Reviewed with operator handwashing procedures and monitoring.
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7/22/2008 | Routine Inspection 1st | 96 |
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed employee wipe hands on apron and did not wash hands. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Provide a reefer thermometer in dairy reach-in unit to replace bi-metallic thermometer. Cold holding recorded @ 40 F.Reviewed with operator handwashing procedures and monitoring.
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7/18/2008 | Routine Inspection 1st | 95 |
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