Wild Garlic Kitchen, 5655 Riggins Ct, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Walk-in cooler at 39 F.Noted hand sinks stocked and functional in prep room and in restroom.Quat sanitizer from pre-mix sanitizer dispenser checked at 200 ppm concentration. Test strips for sanitizer monitoring are available.Noted facilty to be kept very clean.Calzones are made and cooled on site to deliver in refrigerated truck.Roasted garlic mixture made on site.Montior and record cooling temperatures on the above items to verify they are cooled within required time frames from 135 F to 41 F within 6 hours and from 135 F to 70 F within the first 2 hours.Facility has glove use policy in place to preven bare hand contact to ready with ready to eat foods.Two CFPM's on staff; both took exam within the past year and both passed exam on first attempt.
|
8/17/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
One pan of egg/bacon mixture at 80 F on prep table. One pan of egg/sauge mixture in walk-in cooler at 85 F; both pans cooked about one hour earlier. Spread egg mixtures on bottom of pan to keep at even shallow layers for faster and even cooling. Monitor temperature during cooling to ensure that products cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first 2 hours.Noted hand sinks stocked in prep area and restroom.Walk-in cooler at 35 F.Keep employee foods stored on shelves below customer foods in walk-in cooler.Quat sanitizer not registered; sanitizer was from this morning and will be changed and 3-compartment sink cleaned before using agiain. Ensure that sanitizer is made up at 200 ppm concentration. Quat test strips are available on site.Pre-mix quat sanitizer dispenser will be installled above the 3-comparmtment sink by today or tomorrow.Room where walk-in cooler located is used for storage of supplies for other stores of same owner and miscellaneous items from other stores. Room is clean and organized.Pest control service provided monthly or more often. No pest activity noted.
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9/11/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 40 F.Noted prep area and restroom's hand sinks stocked and functional.Noted facility to be kept clean in general.Pizza dough and bread made at thsi facility to supply Blind Onion Pizza and Wild Garlic Pizza establishments.Maintain dumpster enclosure clean.
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8/15/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permit*Permit issuance after construction sign offFacility in good shapeHand sink okDrains okCondensate drains negatively slopedThree compartment sink okRefrigeration ok*Facility is a risk category 2. A minimum of one full time Washoe County Certified Food Manager is required on staff at all times. Tommy Simmons has completed ServSafe but needs to register with Washoe County.
|
5/13/2013 | Opening Inspection | 100 |
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