- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 38F.-Reach-in 35F.-Freezer -3F.-Three compartment sink ok.-Test stripes available.-Wiping cloth sanitizer buacket at 100 ppm chlorine.-Bathroom properly stocked.-All items stored at least 6" off the ground.-All lights properly shielded.
- General Comments that relate to this Inspection
Notes-Only selling shelf stable items.-All items stored at least 6" off the ground.-Sampling of sauces and oils ok.-All lights properly shielded.-Bathroom properly stocked.-All dates on products ok.
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7/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted hand sinks stocked in back and front prep areas and in restroom.Thermometers of refrigerators at front and back areas indicating 42 F; lower ambient temperature of refrigerators to keep product temperatures at 40 F or below.Chlorine test strips avalilable at 3-compartment sink.Only demo cooking is done in this facility; monitoring for minimum final cooking temperartures being done.
- General Comments that relate to this Inspection
Noted restroom hand sink stocked.Only one restroom being used. Other restroom used for storage only and no food related articles are stored there.Facility noted clean and well maintained.
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8/13/2014 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink in back kitchen area not stocked; facility shall keep all handsinks stocked; at all times; for effective handwashing. (keep handsink area clear and accessible)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under three-compartment sink area; in addition; clean floor drain (observed some build-up/debris).
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Date marking codes on products checked good; food storage checked good.Restroom stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(minimum food preparation/baking; however; facility must monitor potentially hazardous foods in refrigeration units and discard after expiration/or sell by date) Recommend not keeping potentially hazardous foods past seven days. Reviewed three-compartment sanitization procedures; all procedures ok.Refrigeration and freezer temperatures checked within regulation.
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2/12/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility does small demonstrations. With the exception of Sunday classes; any food served to public is contained in single portion cups. No leftovers are cooled.Hand sink stockedSanitizer solution in place3 comp sink okTest strips on siteFacility relatively cleanRefrigerators @ 40F**Discussed the need to keep handles of equipment clean to prevent contamination of gloves and/or hands. Using the sanitizer solution and a cloth is a good way to focus on these areas.
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility sells only prepackaged; shelf stable itemsRestrooms stockedFacility cleanAll product stored off floor
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3/5/2012 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sink in front out of soap. Hand sink at dishwashing area out of paper towels. Keep all hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. *This is second year in a row with this violation. Discussed the importance of handwashing with operator.*
- General Comments that relate to this Inspection
Refrigeration @ 40F or belowGloves usually worn by all food handlersRaw shell eggs stored on bottom shelfFacility cleanHot water okSanitizer cloths ok3 compartment sink ok*Test strips should be kept near three compartment sink as opposed to in the office to ensure proper concentration*Discussed using sanitizer cloths to wipe often missed areas such as handles of equipment; light switches; etc. with operator.*Cooling is not normally done; but occasionally; so reviewed cooling requirements of 140F - 40F within 4 hours.
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll items prepackagedAll items off floorRestrooms stockedFacility clean
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5/19/2011 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Wiping clothes: clean; use restricted
No sanitizing solution available for wiping down cooking area. Keep solution available and use for all prep surfaces.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Refrigeration @ 40F and 38FRestrooms stockedFacility clean**Reviewed sanitizing solution make up with Joni. 1 teaspoon bleach per gallon of water should yield the appropriate 50-100 ppm chlorine. Prep surfaces should be cleaned and sanitized as soon as possible after use.**Discussed general control of area with Joni; including keeping hand sinks accessible and stocked; sanitizing solutions; cooling; and cleaning. Training should be extended to all employees to ensure that food safety knowledge is shared amongst all employees that are engaging in food handling.
- General Comments that relate to this Inspection
**No violations observed during the inspectionRestrooms stockedNo product refrigerated-all shelf stable pre-packaged itemsFacility cleanChemicals stored separately from food
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1/26/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll products stored off the floorRestrooms stocked and cleanNo opening of food products under this permit - see snackbarChemical storage is separate from food storageGarbage area okPest control is in place
- General Comments that relate to this Inspection
**No violations observed during the inspection**Facility has just lost their Washoe County Certified Food Manager. Facility has 30 days to have another full time WCCFM on staff. Failure to obtain will result in more stringent enforcement measures. List of instructors provided.Refrigerator @40FHand sinks stocked; be sure not to place items in hand sinks - keep them for hand washing onlyAny raw product needed for demonstrations is brought in as neededEggs stored properly below all other productThree compartment sink ok*Discussed proper storage of raw product with operator*Discussed proper sanitizer concentration for counter tops with operator
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2/25/2009 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need to have a CFPM. Need to have certification within 60 days.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Need to provide covered trash receptacles in Men's and Women's restrooms.
- General Comments that relate to this Inspection
Dry goods storage OKRestrooms clean and stockedFloors; walls & ceilings cleanDumpster area clean
- General Comments that relate to this Inspection
Reach-in Refrigerators were al @l <40FReach-in Frzr @-1FHandsink accessible and fully stockedChlorine used as sanitizer medium3-comp sink used to clean utensils** Coffee makers are sanitized nightly/Dishware is sanitized after time of use (usually weekends/holidays).
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1/23/2008 | Routine Inspection 1st | 93 |
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