- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED WITH SOAP AND PAPER TOWELS AND HANDWASHING SIGNAGE.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER SUCH AS GLOVES; TONGS; UTENSILS ETC. WHEN HANDLING READY TO EAT FOODS.ALL FOOD PROPERLY STORED.FACILITY USES ICE WANDS TO HELP WITH COOLING PROCESS.FACILITY THAWS UNDER REFRIGERATION.FACILITY IS VERY CLEAN AND ORGANIZED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVEIW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthFACILITY HAS ONLY 1 CFPM. FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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11/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink ok.-Test stripes available.-Dish washer sanitizer at 100 ppm chlorine.-Wiping cloth sanitizer at 100 ppm chlorine.-Freezer -15F;-Reach-In 34F.-Freezer -10F.-Reach-In 38F.-Ice machine clean.-Ice scoops properly stored.-Bathrooms properly stocked.-Alcohol warning properly posted.-All lights properly shielded;-All items stored at least 6" off the ground.
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10/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 38F.-Ice mahcine clean.-Ice scoop properly stored.-Alcohol warning properly posted.-Bathrooms properly stocked.-Dish washer sanitizer at 100 ppm chlorine.-Three compartment sink ok.-Test stripes available.-Freezer -15F.-Reach-In 39F.-Hood clean.-All light properly shielded.-All items stored at least 6" off the ground.
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9/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedDishwasher 50 ppm CL test strips available
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8/29/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Must use 3 compartment sink until dishwasher is repaired.
- General Comments that relate to this Inspection
Sanitizer bucket 50 ppm CLAll fridges <=41FAll food covered and labeledAll food storage goodHandsink clean and stockedBathrooms clean and stocked
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8/21/2012 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Wash; rinse water: clean; proper temperature
190) Three compartment sink rinse water observed dirty/cold. Rinse water must be clean and contain water of warm temperature.
- General Comments that relate to this Inspection
Handsinks clean and stockedReach-in Refrig. <40FReach-in Frzr @-2FTemps noted: Cabbbage stew @72 F; Stew in process of being placed in refrig.Dairy currentSanitizer dishwasher used for utensils - tested - 100 Ppm ClCustomer restrooms clean and stocked
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6/30/2011 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [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.
- [1] Lighting provided as required; fixtures shielded
370) Light over stove not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsinks cleanReach-in Frzr @-2FReach-in Refrig. @38FAll Dairy currentTEmps noted: Cooked Beef @167F; Cooked corn @147F; Raw Beef Roast @38FSanitizer dishwasher used - tested - 100 ppm ClCustomer restrooms clean
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5/26/2010 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
Must have WCHD CFPM Cert. posted
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. **Note corrected immediately with fresh sanitizer - Thank you
- General Comments that relate to this Inspection
Handsinks fully stockedBoth Reach-ins were <40FTemps noted: Chicken Breasts @38F; Lamb @36F; Raw Beef chunks @38FAll Dairy currentSanitizer dishwasher currently dispenses 100 ppm Cl (see repair note above)Customer restrooms restrooms clean and stockedIce machine clean
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6/17/2009 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
No Violations Noted:Notes:Restrooms and handsinks properly stockedTwo door reach in refrigerator at 40 degrees FBeef @ 39 degrees FChicken at 38 degrees FDiscussed cooling procedures. Discussed placing product on stainless steel pan at a level of no more than 2 inches. Food product must cool from 140 degrees F to 40 degrees F in 4 hoursDiscussed proper holding temperatures. Thermometer available.Discussed three compartment sink set-up and dishwashing procedures. Operator knowledgeable of wash; rinse; and sanitize procedures.Facility very clean and well-kept.Prep table top on south side is constructed of a non-approved material. Contractor set to replace with smooth; cleanable; non-absorbant surface.Maeza Gesit has completed the Serve Safe class; but needs to obtain WCDHD certification. Do so by 7/2/08.
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6/19/2008 | Routine Inspection 1st | 100 |
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