Saint-Flour Sourdough, 1690 S Wells Ave, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you; Both Quat and Chlorine test kits on site. Wet areas behind 3 compartment sink and at handsink recaulked. No leaks observed under floor sink plumbing in basement.All broken floor tiles replaced in kitchen area.
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12/9/2015 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed caulking behind 3 compartment sink with visible mold growth. Remove mold from behind 3 compartment sink and recaulk junction between wall and 3 compartment sink. Discussed with person in charge to close the junction between the wall and the handsink to assist in ease of cleaning. Observed gap between wall and handsink.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide accurate chemical test kits for both chlorine dishwasher and quat sanitizer used at 3 compartment sink. Chlorine dishwasher noted at 100 ppm and Quat at sanitizer bucket noted at 400 ppm.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed leak overhead plumbing in downstair food prep/storage area. Investigate leak and repair.No food is stored or prepared under observed leak.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Replace all broken floor lino tiles in kitchen.
- General Comments that relate to this Inspection
Owner/operator bakes after hours at Deluxe Cafe from 5 PM - 9 PM. The restaurant is closed to business at 4 PM. This permit has one employee and employee is also owner and food protection manager. Baker has taken ServSafe this 2015 year for initial food safety certification. No other persons is taking course or is employed under bakery permit. No PHF foods are stored on premise at time of inspection. Owner brings all ingrediants prior to baking at permitted facilty. Dry goods checked OK along with clean equipment which is stored on a designated shelf in basement area. Handsink checked OK and properly stocked. Discussed with person in charge to keep handsink from any obstructions to promote proper handwashing. Owner is making baked goods for restaurant and other retail food establishments.Owner uses permitted restaurant Deluxe Cafe for bakery operations. No baking observed at time of inspection. Please work with owner of Deluxe Cafe to correct all violations by 12/02/15. Please call health inspector if an extension is needed at 328-2682.
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11/24/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Operator/permit holder bakes food out of Cafe Deluxe permitted kitchen. Cold holding unit will be shared and noted within regulations.Handsinks properly stocked with liquid soap and sanitary disposable towels.Restroom observed clean and stocked.Chlorine dishwasher noted at 100 ppm. Quat sanitizer noted at 400 ppm at Quat dispensing system over 3-compartment sink. Operator will be baking bread; canoli; cookies; bananna bread; biscotti and other baked goods. Operator stores equipment in basement that has cold holding units and prep tables. A hand sink is located downstairs. Please provide disposable towels at this handsink. This bakery will be assigned a risk category 2 health permit. A Certified Food Protection Manager (CFPM) will need to be assigned to this facility and is at least a 30 hour employee. A CFPM must be acquired by 09/09/15.OK to operate; OK to issue health permit.Official health permit will be sent via USPS. Please post this health permit in a conspicous spot of facility. An annual inspection will be conducted within 90 days. This inspection will be unannounced.
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7/9/2015 | Opening Inspection | 100 |
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