Lanna Thai Cafe & Culinary School, 4786 Caughlin Pkwy, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.GOOD REFRIGERATION AND FREEZER TEMPS.ALL REFRIGERATION AND FREEZERS ARE ELECTRONICALLY MONITORED AND WILL SEND AN ALARM IF NOT HOLDING AT PROPER TEMPERATURES.GOOD COLD HOLDING TEMPS - BETWEEN 38F-40F.NO COOLING DONE. ALL PRODUCT MADE TO ORDER.OBSERVED PROPER THAWING UNDER REFRIGERATION.DISHWASHER GOOD AT 100PPM CHLORINE.TEST STRIPS AVAILABLE.SANITIZER BUCKETS GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO OUR WEBSITE AT www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER SUCH AS TONGS; UTENSILS; GLOVES; ETC. WHEN HANDLING ANY READY TO EAT FOODS.ADDITIONAL CFPM IS GLENN MARSHALL M130114 EXP. 1/7/18FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR. LEFT INFORMATION ON HOW TO OBTAIN A CERTIFIED FOOD PROTECTION MANAGER FOR WHEN CURRENT CERTIFICATES EXPIRE.
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11/25/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
OBSERVED STAFF USING TONGS FOR RAW CHICKEN AND THEN STORE SAME TONGS IN CONTAINER OF RAW SHRIMP. RAW CHICKEN HAS A HIGHER COOKING TEMPERATURE THAN SHRIMP (165F VS. 145F) WHICH HAS THE POTENTIAL FOR CROSS CONTAMINATION OF THE SHRIMP. MUST NOT CROSS CONTAMINATE FOOD ITEMS; USE INDIVIDUAL TONGS PER CONTAINER. CORRECTED ON SITE. NEW TONGS WERE PROVIDED AND SHRIMP WAS DISCARDED.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE THE TORN DOOR GASKET ON PREP REACHIN BY THE HANDSINK. THIS IS TO ENSURE THAT THE UNIT PROPERLY IS PROPERLY SEALED TO OBTAIN PROPER TEMPERATURE.
- [1] Installed; maintained
DISHWASHER LEAKS ONTO THE FLOOR WHEN RUNNING. HAVE UNIT REPAIRED TO ELIMINATE LEAK.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FINAL COOK TEMP OF CHICKEN AT 180F.FINAL COOK TEMP OF EGG ROLL AT 178F.REFRIGERATION TEMPS ALL GOOD - UNITS ARE ELECTRONICALLY MONITORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISHWASHER GOOD AT 100PPM CHLORINE.RESTROOMS GOOD.
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11/24/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:THE FOLLOWING ITEMS MUST BE DONE PRIOR TO ISSUING PERMIT TO OPERATE.1. INSTALL NEW HANDSINK; ENSURE THT IT IS SUPPLIED WITH BOTH HOT AND COLD RUNNING WATER WITH SOAP AND PAPER TOWEL DISPENSORS.2. RE-ATTACH ALL LOOSE BASE COVING TO WALL AND SEAL TO WALL.3. FINISH INSTALLING FRP BOARD BEHIND NEW COUNTER TOP AND INSTALL BASE COVING AND SEAL TO WALL.4. REMOVE THE PIECE OF WOOD UNDERNEATH PREP SINK.5. INSTALL MISSING CAPS IN WALK-IN UNIT (4 OF THEM ABOVE DOOR) TO SEAL HOLES.6. MUST CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.7. INSTALL NEW DISHWASHER AND ENSURE IT IS PROPERLY WORKING AND SAINITIZING AT 50-100PPM CHLORINE.CALL BRENDA WICKMAN AT 328-2643 WHEN READY FOR RE-INSPECTION.
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATE.ALL PREVIOUS ITEMS HAVE BEEN CORRECTED.NEW HANDSINK INSTALLED AND PROPERLY STOCKED WITH SOAP; PAPER TOWELS AND HOT AND COLD RUNNING WATER.DISHWASHER GOOD AT 50PPM CHLORINE.ALL REFRIGERATION AND FREEZERS PROPERLY WORKING AND MONITORED BY COMPUTER.PRIOR TO OPENING CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
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7/14/2014 | Opening Inspection | 100 |
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