Crafted Palette, 130 West St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. Quiche 38 f. Deli meat 38 f. Reach in freezer @ 0 f. All food products frozen. Hood/oven/salamander - clean and well maintained. Prep tables clean and organized. Utensil and cookware clean and stored in properly.Handsink stocked & accessible. 3 compartment sink operational & no leaks. Prep sink ok and operational - no leaks.Front area - coffee area clean and well organized. Glassware clean and stored properly. Ice bin clean and scoops ok. All ice is store bought. All dairy products and food products have current dates.Floors; customer area clean and well maintained.
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7/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. Thermometers inside. Stove/ salamander ok installed properly. Chicken precooked from costco. Same day service for food. Scullery sinks operational and set up properly. Handsink stocked and accessible. Floors - ok. Glassware and utensils - ok.Counters ok. melanie@craftedpalette.comOk to operate and issue permit.
|
5/14/2015 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f; These cooler will be used for the following items for dine in the district event.Ok to use reach in coolers for dine in the district event. Menu for event - Goat cheese ball w/ herbs and anchovies; wrapped in toasted pistachios. Ok to sell wine & beer/ ice water or bottled water.Ok to issue permit and ok to operate. This facility can not do the full menu due to equipment not being in facility. Once equipment is installed and operational will be signed off and fully open. Call when equipment has been received for sign off.
|
4/24/2015 | Opening Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- General Comments that relate to this Inspection
Opening inspection:Complete the following before opening inspection:1. Hood area on floor peeling away from stainless steel wall. Remove rhyno line backsplash and clean up gritty debris to make surface; smooth; sealed; and durable. Once cleaned up use a coving that is smooth; sealed; smooth; and easily cleanable - fire resistant. Grout or use fire caulking to seal any gaps or holes. Correct before opening inspection.2. Seal any holes or gaps. 3. Install equipment and make sure its working properly. 4. Coolers @ 40 f or below. Freezer @ 0 - 10 f. 5. Clean facility.There is a CFPM for this facility will need to bring serve safe certificate with test score and instructor name to Washoe County Health District to receive WC food managers card. Complete before opening inspection.
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3/23/2015 | Opening Inspection | 100 |
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