- General Comments that relate to this Inspection
No other CFPM's at this location. Contact did not know of any other staff members who have taken or failed a CFPM Exam Handsinks clean and stockedBathrooms clean and stockedFridges <=41FFood storage goodStaff were sweeping floors and cleaning during the inspection; ensure all floors are cleaned on a daily basis; including under dry ingredient storage and under shelving. Sanitizer bucket 100 ppm Cl; test strips available Tongs are used to handle doughnuts. Recommend changing them throughout the day. Tongs and doughnut storage are clean. Reviewed cleaning schedule with contact; ensure cold holding units are checked daily for proper temperature Reviewed proper usage of gloves including handwashing prior to donningReviewed no bare hand contact with ready to eat food requirements
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7/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violation(s) from the last inspection have been correctedBooth seating areas have been replaced; surface is smooth; sealed and easily cleanableHandsink clean and stockedReviewed with staff proper use and storage of moist cleaning rags between uses
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4/28/2014 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a large piece of missing material on a booth in the front seating area with absorptive material exposed. Need to repair to ensure proper cleaning and sanitizing.
- General Comments that relate to this Inspection
Facility has test strips for both quat and chlorine-based sanitizers. Reviewed contact time with contact for proper sanitization and which test strips to use for each sanitizer. Rags used for sanitizing tables with spray bottles cannot be kept moist if not in a sanitizer solution; recommend using rags once for cleaning and then launder to prevent moist cloths from growing bacteria. Ensure sanitizer buckets are changed when water becomes dirty or cloudy to facilitate proper sanitizing of surfaces. Baseboards have been cleaned and floors swept Handsink clean and stockedFood storage goodFloor has been swept under reach-in fridge in the front; recommend cleaning under and on the side on a routine basis to prevent insect or vermin attraction.Reviewed proper glove use and handwashing with contact. Ensure staff are changing gloves/washing hands after changing activities to prevent Reach-in fridge <=40F
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3/31/2014 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed a small plastic container with dough in the make-up table with a chip in the container and without a lid. Do not use containers that are chipped or broken to prevent foreign objects from getting into the food. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Observed dough in a plastic bucket that was rising into the metal shelving above where it was being stored. Ensure food is protected during storage to prevent contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility uses bleach and quat-based cleaners for sanitizing but only has test strips for bleach; need to get quat test strips. Contact was able to verbalize proper sanitizer level for bleach-based cleaners. Tested quat-based cleaners and it was at 400 ppm Quat. Reviewed proper contact time for this quat-based cleaner based on instructions on the spray bottle. Recommend testing quat-sanitizer daily to ensure dispenser is working properly.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a large piece of missing material on a booth in the front seating area with absorptive material exposed. Need to repair to ensure proper cleaning and sanitizing.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food debris on the following area(s): on the tile coving in the dining area and in the front food area; under the reach in fridge behind the front counter; the floor drain under the reach-in fridge in the front (also observed mold growing); under the make-up table in the back; and clean the frosting behind the prep table to the right-side of the fryer. Need to remove food debris and deep clean these areas to prevent vermin attraction.Observed coffee and other food debris in the shelving under the front counter. Need to clean and sanitize sheves to prevent vermin attaction.
- [1] Wiping clothes: clean; use restricted
Contact said the sanitizer buckets are changed once a week. Both sanitizer buckets were turbid and observed moist rags on counters in facility. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Need to change water when sanitizer solution is turbid to facilitate proper sanitization. Highly recommend changing sanitizer buckets throughout the day to facilitate proper sanitization due to high volume of ready-to-eat food served at this facility.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed mold growing on the front handsink. Need to clean and sanitize handsink and clean on a more routine basis to prevent cross contamination.
- General Comments that relate to this Inspection
Contact said the dry storage area is deep cleaned monthly. Observed daily cleaning schedule posted and contact said faciilty is deep cleaned on Monday and Thursdays. Observed good handwashing and glove use by staffService trays are cleaned and sanitized daily Dry storage good; containers clean Handsink was stockedBathroom clean and stocked
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3/25/2014 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandsink has been installed nedt to the 3 compartment sink; splash guard not required at this time.
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3/27/2013 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food debris on the reach-in fridge and caked ontl the handles. Need to throughly clean to prevent the attraction of vermin or insectsObserved grease and dust build up on the hood and on the wall next to the hood. Label says it was due for a cleaning January 31; 2013. Need to degrease and clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed food debris throughout the faciilty; especially under tables; reach-in fridge; under units under hood; under 3 compartment sink; under racks of dry ingredients; under racks in office area. Facility floors need to be swept and deep cleaned to prevent the attraction of vermin or insects. Cleaning shall include cleaning under racks and mobile units/tables.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed food debris and grease build up on walls in the facility including around the mixing machine ; the prep table on the right side of the hood and the wall from the back of the facility to the front counter area. Need to deep clean to prevent the attraction of vermin and insects.
- General Comments that relate to this Inspection
Facility uses a separate disinfectant for cleaning tables; chairs and other surfaces in the front seating area. Disinfectant is pre-mixed. Need to determine chemical to ensure it is an approved sanitizer for cleaning food surfaces and test strips to determine/check concentration.Manager said the facility id deep cleaned every Sunday and Wednesday. Suggest augumenting cleaning checklist for Sunday and Wednesday to include floor and wall areas mentioned in the above report. Handsink clean and stocked Bathrooms clean and stockedFood storage goodFridges <=41FAll fridge food expiration dates current
- [4] Number; convenient; accessible; designed; installed
Cook was using 3 compartment sink to wash hands. Need to install handsink in the back cooking area. When handsink is installed; need to install towel and soap dispenser so they are readily available. Sinks can only be used for the designated purpose; 3 compartment sink should only be used to clean and sanitize.
- General Comments that relate to this Inspection
Floors and equipment clean. Suggest cleaning and deep cleaning floors and equipment on a more consistent schedule to prevent the build up of food debris on the floor which can contribute to vermin attraction. Cleaning should also include handles of equipment; light switches and other areas that are used and touched often.Sanitizer bucket available in front counter area; 200 ppm Cl. Change water often to prevent turbidity and keep rags in sanitizer solution to keep moist and prevent mold/bacterial growth in rags. Reviewed three step cleaning process including appropriate sanitizer levels and contact time. Donut trays are also being sanitizer daily.Hood has also been cleaned. Suggest cleaning as often as needed to prevent excessive grease build up. Mop sink clean and chemical storage goodBathrooms clean and stockedIce machine clean/ice scoop storage goodFridge <=41F
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2/27/2013 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of inspection- thank you. Owner requested early reinspection. Discussed with owner to replace backsplash at handsink with a piece of material that is durable; smooth and easily cleanable. Please correct this by 05/25/12. Splashguard that owner installed is 2 pieces of vinyl that is flimsy and will not be in good repair after exposed to water.
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5/18/2012 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed two rolling pins; a flour dusting brush and a sieve stored improperly in flour container. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site.Discussed with owner and person in charge to cover all dry ingrediants when not in use to prevent possible cross contamination.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee not wash hands after handling money multiple times. All employees must wash hands with soap and water and dry hands with disposable paper towels.* Corrected on site.Reviewed with person in charge handwashing protocal after handling money and serving donuts. Employees shall wash hands with soap and water prior to handling food. Observed employee open donut bags and placed donuts into bags with unwashed hands after handling money. Discussed implementing a glove use policy. Hands must be washed prior to putting on gloves. Handwashing is supsect. Health inspector contacted owner of facility and recommended a food protection manager to be on site to monitor for proper handwashing and at appropriate times.Observed a civillian-non employee enter counter area and self serve himself a fountain drink and proceeded to drink behind counter. Discussed with owner that all vendors; maintenance workers shall not eat or drink behind counter. All persons shall eat and drink in designated dining area. Everyone should wash hands prior to start of their shift and when entering work area behind counters.
- [3] CFPM or person in charge present; certificates posted as required
Bakery needs to have a full time at least a 30 hour employee designated to this faciltiy that will have oversignt on the food safety and protection of food handling operations for bakery. This needs to be corrected by 06/16/12.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed bottom of 2 door reach in unit with heavy soil. Observed shelves behind point of sales counter with heavy soil from loose coffee grounds and baking items. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Single service: articles; storage; dispensing; used
Observed donut boxes and clean trays stored on floor in dry storage area. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [4] Number; convenient; accessible; designed; installed
Observed handsink obstructed with several 3 gallon buckets of food. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.* Corrected on site.Observed water from washing hands contaminating donut filling machines stored on counter next to handsink. Do install a splashguard to prevent water from washing hands contaminating clean surfaces and equipment.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors in dry storage room with loose flour and powdered sugar. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Floors shall be swept daily. Do create a consistent and routine schedule for cleaning hard to reach areas of all visible soil. Do not allow debris and soil from baking operations to buildup on equipment and behind equipment.
- General Comments that relate to this Inspection
All cold holding checked Ok and recorded below 40 F.Dairy dates current.Restroom observed clean and sanitary.All chemicals properly stored. Handsinks properly stocked with liquid soap and sanitary disposable towels.Recommended to owner to acquire a Washoe County Certified Food Protection Manager to be designated to this facility who will actively manage food operations to ensure and monitor consistent and proper handwashing amongst employees and that bakery is kept clean and sanitary on a consistent basis. A reinspection is required.
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5/16/2012 | Routine Inspection 1st | 83 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Discussed with operator to keep handsinks unobstructed at all times to promote proper handwashing. Do not allow any other activity other than handwashing to occur at designated handwashing sinks. Facilty shall post handwashing only signs at both handsinks by 11/06/11.
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10/31/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed 3 containers of flavored coffee creamers and 1 quart of half and half stored on counter at room temperature. Temped all 4 containers of coffee creamer with a recorded temp. of 69 F. Lables on all 4 containers state "keep refrigerated." * All four coffee creamers voluntarily discarded.Discussed with operator to store creamers in ice container at front counter next to coffee.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed 8 boxes of food products and 1 bag of flour stored on flour in back kitchen.Do store all cardboard food products and bags of food directly off floor.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket during busines operations for sanitizing hard contact surfaces such as countertops.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall provide a proper waste receptacle for both handwashing sinks in kitchen of bakery.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Facility shall designate an area for employee's personal belongings. Do hang a coat hook for employees jackets. Do not allow employees to store their personal belongings in kitchen or clean equipment.
- General Comments that relate to this Inspection
Reach in reefer recorded at 33 F; all dairy dates current.Handsinks properly stocked with liquid soap and sanitary disposable towels.Discussed with operator to maintain a clean and sanitary kitchen. Do sweep and wet mop floors daily to prevent vermin attraction. Post Washoe County Food Protection Manager Certificate on site. Food Protection Manager must be a 30 hour employee.Reviewede with Food Protection Manager 3 step cleaning and sanitizing steps for equipment. Do wash all equipment in first bay with soapy water; rinse with clear water and sanitize in 3 bay with chlorine at levels between 50-100 ppm. Allow all equipment to air dry.Distributed poster on 3 step procedure including handwashing posters. A reinspection is required.
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10/18/2011 | Routine Inspection 1st | 89 |
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored on counters of bakery.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Reviewed with operator proper makeup of bleach sanitizer. Do test sanitizer to be at levels between 50-100 ppm bleach.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed utensils being stored inside handsink in back kitchen.All handsinks to remain unobstructed and be used for handwashing only.Operator to post handwashing only signs at both handsinks.
- General Comments that relate to this Inspection
Cold holding reach in reefer @ 40 F.Food properly stored and dry ingrediants properly labeled.Proper scoop storage with handles to scoops stored out of food.Chemicals properly stored.Handsinks properly stocked with liquid soap and sanitary disposable towels.Facility shall clean floors of all paper debris in dry storage room. Floors to be swept and mopped daily.Do secure C02 tank to shelf/wall under soda fountain machine to prevent a fall.
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6/29/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 3/3/2010 have been corrected.Ok to issue permit to operate.Two refrigeration units at below 40 F.Clean and sanitize all work surfaces; food contact surfaces of equipmet and utensils prior to start of food operations.Risk category 2 assigned. Owner / manager has current WCHD certification. Bunthin Chheth #M)60220 exp 2/14/2011.Facility in compliance with CFPM requirement as of this day.Plans to open on 3/15/2010
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3/12/2010 | Opening Inspection | 100 |
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