- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Caulking is cracking and worn at sink in restroom.-Caulking needs to be applied at the prep sink.-Seal ring around the drain to the wall under the hand sink.-Seal ring around the drain to the wall under the prep sink.*Ensure equipment is properly attached to the walls and that surfaces are smooth and easily cleanable within 7 days; 06/09/15.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restroom clean and stocked.-Walk in cooler at 38F. Strawberries 40F; Mangos 42F.-Reach in freezer at 4F. All product frozen.-Observed good food storage.-Observed good chemical storage.-Utensils clean and stored correctly.-Prep areas clean and organized.-Customer cold holding at 38F. Strawberries 41; Kiwi 41; Cheesecake 33.-3 compartment sink set up properly. Sanitizer at 400 ppm Quat.-Sanitizer bucket good; 200 ppm Quat.-Reach in fridge at 30F; dates good.-All machines are cleaned and sanitized before opening on Mon and Thurs.-Thaw procedures good.
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6/2/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Walk-in cooler at 38 fFront cooler at 28 fBack reach in freezer at -2 fYogurt machines cleaned and sanitized 2x weekServing utensils cleaned and sanitized dailyQuat sanitizer in three compartment sink at 200 ppmTest strips availableFacility very clean and well kept
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5/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Dicussed 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 fFront cooler at 30 fFreezer at 1 fSanitizer in three compartment sink at 400 ppm quat. Test strips on site.Facility uses quaternary ammonia wipes measuring 400 ppm for wiping down yogurt dispenser handles. Ensure appropriate contact time is followed as directed.Yogurt machines cleaned and sanitized 2 times weekly following manufacturers instuctions.Facility clean and well keptDiscussed monitoring all self service items to prevent public contamination.
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5/29/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 5/29/2012 have been corrected.
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7/3/2012 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
No test strips available in facility. Keep test strips available for monitoring of quats sanitizer in 3-compartment sink for proper concentrations.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Noted hand sinks in prep room and in restroom stocked and functional.Noted facility to be kept very clean in general.Restroom door not self-closing. Install self-closing device on door.
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5/29/2012 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips found in facility. Keep test strips available to monitor quats sanitizer for proper concentrations. Test strips to be obtained by 5/23/2011
- SECTION XVI: GENERAL COMMENTS
refrigerator in back room at 36 F.Noted hand sinks in back room and in restroom stocked and functional.Quats sanitizer checked at 400 ppm concentration in 3-compartment sink. Ok to keep concentration between 200 and 400 ppm.
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5/18/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.All refrigerated untis operating at proper ambient tempereatures.Hand sinks stocked with soap and paper towels and functioning properly.Complete the follwing items prior to opening;Clean and sanitize all work surfaces; food contact surfaces of equipment and utensilsCaulk expansion joints on floor and cualk any gaps between wood baseboard and floor. Seal wood trimming around wall openings for yogurt machine.Risk category 2 assigned. Facility requires to have at least one Certified Food Protection Manager on staff at this location. One stafff member who is assigned to this location is currently certified; therefore; facility is in compliance with this requirement as of this date.Keep WCHD's CFPM certificate posted in estbalishment.Plans to open on 2/27/2011
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2/24/2011 | Opening Inspection | 100 |
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