Yogurt Beach @ The Grand Sierra Resort, 2500 E 2nd St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
Whipped cream on counter observed with time mark indicating when 4 hours expired. Per operator; at the end of the 4 hours; the whipped cream is then placed back into the reach in. Whipped cream had only been out of the reach in for 1hr. Placed back into reach in. When using time as a public health control; the 4 hours is cumulative. Items cannot be out multiple times. Item must be discarded at the end of the 4 hours or kept cold; less than 41F.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available.Provide appropriate test strips to accurately monitor sanitizer concentration.
- General Comments that relate to this Inspection
Reach in thermometer showed 34F. Water temped at 42F. Do monitor unit to ensure product is maintained at 41F or below.
|
10/8/2015 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Small reach in by register thermometer at 44F; milk temped at 50F. Unable to verify how long milk has been out of temperature. Milk voluntarily discarded. Repair or replace unit to maintain food at 41F or below.Whipped cream on counter at room temperature. Label on container states to keep refrigerated. Keep whipped cream on ice to maintain temperature at 41F or below. Alternatively; time may be used as a public health control. Product may be left at room temperature for a maximum of 4 hours if the product is marked with the time it enters the danger zone and the time of expiration.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available. Provide appropriate test strips to monitor sanitizer levels.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; no bare hand contact policy in place-food properly stored-chemicals labeled and properly stored-walk in refrigerator at 37F; walk in freezer at -14F; bottled soda walk in at 38F-scoops in use for customer service area-3 compartment sink and sanitizer buckets at 200ppm quat-dates checked ok; discussed first in; first out with no issues noted-discussed cleaning of equipment with no issues noted-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hous after symptoms stop.
|
10/6/2015 | Routine Inspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM available for this store. Facility must have a certified food protection manager that has completed an approved 16 hour course given by a Washoe County approved instructor that is at least a 30 hr per week employee at this facility. The need for the CFPM was noted in the opening inspection. Facility must register for class within 7 days and contact the health authority with the date of the class and instructor. List of instructors provided.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available. Provide appropriate chemical test strips for chemicals used to ensure sanitation concentrations are maintained. (50-100ppm chlorine or 200-400ppm quat)Observed front reach in refrigerator used to store milk and whipped cream without thermometer. Provide thermometer to monitor product temperatures.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; observed good employee handwashing-restrooms clean and stocked-facility is clean and well kept-freezer at -16; walk in at 39F-food and single service items are all stored properly-sink at 400ppm quat-discussed first in first out procedures with no issues noted.-discussed cleaning of yogurt machines with no issues noted.-Discussed employee health policy. Ensure any one with gastrointestinal symptoms (vomiting/diarrhea) are excluded for 48 hours after symptoms stop.
|
10/27/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Opening Inspection:Handsink - ok - stock soap & p-towels before opening.3 comp sink - okPrep sink - okWalk in coolers @ 38 f.Walk in freezer 0 f.Floors & counters - okYogurt machine area - ok.Dry storage area - ok*Will need Certified Food Protection Manager for this location 60 days from todays date.**Ok to open facility when ready.
|
7/11/2014 | Opening Inspection | 100 |
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