- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Walk in cooler at 38F. All product stored properly. Lights properly shielded.-Walk in freezer at 20F. Employees were in and out of freezer putting product away. Temperature logs for freezer were good and complete. All product frozen and stored properly.-Observed good glove use.-Observed good scoop storage.-Sanitizer at 300 ppm Quat.-Test strips available.-Dishwasher high temperature good. Rinse at 193F.-Customer donut display provided with tissue paper.-Observed good product storage.-Observed good chemical storage.-PCO is SteriTech on a monthly basis. No signs of pests or vermin.In addition to the CFPM listed above the following individual also has a CFPM certificate:Catalina ArciniegaM14009302/05/19Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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10/5/2015 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at back handsink. Ensure handsinks are properly stocked at all times to ensure proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Other handsink and restooms proplerly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 fWalk-in freezer at 0 fQuat sanitizer at 400 ppm. Test strips available. High temp dishwasher ok-Wash @ 152 f; Rinse @ 183 f*Recommend some cleaning under hard to reach areas (shelving) and also speed racks*Hazel Madison is set to take CFPM course next week
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7/2/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Followed up with Manager Alicia. Per Alicia; the part was replaced and dishwasher working fine. Dishwasher mainly used for washing baking sheets that are self sanitizing.
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9/9/2013 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
No sanitizer solution in sanitizer buckets. Ensure sanitizer buckets maintain 200-400 ppm quat. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of 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 0 fSanitizer in 3 compartment sink dispensing at 400 ppm quat.Test strips on site.Facility clean and well keptNoted high temp dishwasher not reaching proper temperatures. Dishwasher mainly used for baking sheets which are self sanitizing. Adjust dishwasher to reach 150 f minimum on the wash and 180 f minimum on the rinse.
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7/29/2013 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed 2 boxes and 1 (25) gallon container of buttery blend butter stored at room temperature (approx. 70 F) on recorded wall thermometer in Bakery. Packaging label recommendations state that "Buttery Blend 536" should be stored at temperatures between 35-45 F. This product contains milk/dairy that can inhibit the growth of microorganisms and cause illness. This product and the garlic butter made from this product shall be stored in cold holding at 40 F or lower per Washoe County regulations for food establishments. This practice has been ongoing for facility and butter is received non cold holding. Please follow up with vendor/distributor to ensure product is being cold held and delivered under refrigeration.* 2 boxes of butter and 25 gallon of butter placed into walk in unit recorded at 40 F at time of inspection-Corrected on site.No buttery blend products were discarded due to the facility using this method for an extended period of time.
- General Comments that relate to this Inspection
All cold holding untis checked Ok and recorded below 40 F.Quat sanitizer recorded at 200 ppm.No bare hand contact to ready to eat foods.Breads and bagels are baked in bakery; all other items are premade off site from an approved vendor. Store has an active pest control operator that services facility regularly.No signs of vermin or droppings.Chemicals stored properly and single service items stored properly off ground.Observed appropriate scoop storage in all dry ingrediant containers.Do label clear plastic container of salt to prevent misuse. Reviewed proper handwashing technique and discussed appropriate times. Employees shall wash hands properly when entering and re-entering bakery; between tasks such as frosting cakes and cleaning and before and after washing equipment.
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4/26/2012 | Routine Inspection 1st | 95 |
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4/23/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed several racks of sliced bread stored on floor in Bakery. Do store bread 6 inches off ground.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels.Quat sanitzer recorded @ 200 ppm.Bakery is clean and organized. Observed good handwashing. Proper scoop storage in dry ingrediants. All cold holding observed < 40 F.
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4/14/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Walk-in freezer at 18 F; keep at below 10 F.Pan washer temperature at 153 F for wash and 182 F for final rinse.Noted all hand sinks stocked and functional.
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8/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks stockedDishwasher wash 159; rinse 180+FWalk in 42F; freezer 14FAll food items stored properlyDate marking and product rotation in place
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9/4/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility has completed a recent remodel including the following: a new high temperature dishwasher; new floors; racks; and other equipment.Observed new high temperature dishwasher with a final rinse temperature > 184 degrees.Three-compartment sink also available with quatinary ammonia sanitizer levels at 200-400ppm quatinary ammonia; chemical test kits available.All handsinks properly stocked with sanitary towels and soap.Walk-in refrigeration observed at 38 degrees.
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3/27/2008 | Routine Inspection 1st | 100 |
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