Trinity Services Group, 911 Parr Blvd, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
NOTES:KITCHEN OK PLANS TO REMODEL; PLANS WILL BE SUBMITTEDHANDSINK OK3 COMP SINK WASH/RINSE/SANITIZEHOT HOLDING SAUSAGE 140 DEGREE F SANDWICH PREP REFER 38 DEGREE F PRODUCT OK ALL BELOW 41 DEGREE FSALAD PREP REFER 37 DEGREE F PRODUCT OK AND BELOW 41 DEGREE F REFER AT 36 DEGREE F PRODUCT PROPERLY STOREDGLOVE USE OBSERVED ALL READY TO EAT FOODSWENT OVER NEW REGS/ILLNESS/GLOVES/SOP'S CFPMS: NO FAILSDIANE MCRIANE 9/28/18 SERV SAFE 10410018KELLY ALSO AN INSTRUCTOR FOR SERV SAFE
|
7/28/2015 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. In the process of having Kelley Kichenmaster certified as a CFPM. 60 days to have kelleycertified as a CFPM (2-16-2015).
- General Comments that relate to this Inspection
Notes-Mobile hand sink for outside cooking area until remodel early next year.-All cold holding units have thermometers.
|
12/30/2014 | Opening Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. (12/23/2014).
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. In the process of having Kelley Kichenmaster certified as a CFPM. 60 days to have kelley ceritified as a CFPM (2-16-2015).
- [4] Number; convenient; accessible; designed; installed
Outside mobile hand sink broke. Obtain a knew hand sink for the outside cooking area (12/18/2014).
- General Comments that relate to this Inspection
NotesOK TO ISSUE HEALTH OPERATING PERMIT.This permit will be risk level 3.-Hand sink properly stocked and used.-Three compartment sink ok.-Test stripes available.-Reach-in 39F.-Reach-In 38F.-Reach-In 38F.-Freezer 13F.-Freezer 5F.-Freezer 0F.-Freezer 3F.-Cold holding-Deli meats 38-39F.-Date labeling observed.-All lights properly shielded.-All items stored at least 6" off the ground.-Wiping cloth sanitizer buckets at 300 ppm quat.-Thongs properly stored.
|
12/16/2014 | Opening Inspection | 100 |
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