Wienerschnitzel # 612, 2090 Mill St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed ice scoops improperly stored on shelf on top of equipment. Observed scoops for shredded cheese improperly stored with handles in food product.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall provide a physical barrier/splashguard between the handsink and the flat grill in kitchen. Flat grill was installed after opening inspection next to only handsink in kitchen.
- General Comments that relate to this Inspection
This restaurant will have a second food safety manager. Alex Morre will be taking ServSafe for initial certification within this year 2015.There are no other food protection managers on site or scheduled or have taken the exam since opening inspection. Observed good datecoding. Chemicals properly stored and labeled.Walk in unit at 30 F and walk in freezer @ 0 F. All food properly stored off ground. Beef patties are temped to 165 F using thermocoupe on site. Hot dogs cooked to 165 F. Hot holding temps. recorded:Polish hot dogs @ 160 F; chicken; pork and beef hotdogs temped between 172 - 180 F and chili temped between 168-174 F.Cold holding temps. recorded:Cut tomatoes between 36 - 39.1 F and cold holding hot dogs @ 39.1 F. Reviewed cooling procedures of hot chili with operator. Operator is rapidly cooling chili using ice and water baths in shallow pans. Discussed "no bare hand contact to ready to eat foods." Hands must be washed at handsink prior to putting on clean gloves. Do clean plastic deflector plate inside ice machine of all visible mold growth on a regular basis.
|
8/11/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
This restaurant will be assigned a risk category 3 heatlh permit. Hot dogs; hamburgers and desserts are served at this restaurant. No raw and undercooked foods will be served at this facility. A full time Washoe County Certified Food Protection Manager is required to be assigned to this facility and is a 30 hour employee. * This facility was an original Wienerschnitzel and is opening under new Franchise owners. The following items must be corrected prior to issuing health permit:1) Prep sink must be opeational with hot and cold running water under mechanical pressure. Reinstall the faucet and water lines to the designated prep sink. 2) Fill in all the holes in the FRP board.3) Clean or replace the vent guards on ceiling in dry storage area.4) Thouroughly clean and sanitize unisex restroom. 5) Clean debris in reach in freezer. Walk in at 36 F; walk in freezer @ -5 F. Handsink properly stocked.Cold holding units checked OK; all new units and NSF approved. Garbage is through Waste Management. Please call health inspector at 848-0077 for a reinspection.
- General Comments that relate to this Inspection
All items corrected at time of re-inspection. Please post official health permit on-site once received via USPS. A Washoe County Certified Food Protection Manager must be obtained within 60 days on or before 05/27/15.This facility will be assigned a risk category 3 health permit. Please post the food safety manager certificate once passed.This restaurant has no indoor dining area. All dining is outside. Reviewed with operator that animals including service animals are not allowed to be on benches or tables at outdoor eating area. OK to operate; OK to issue health permit.An annual inspection will be conducted within 90 days. This inspection will be unannounced.
|
3/27/2015 | Opening Inspection | 100 |
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