- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hrs after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Observed good hand washing.-Observed proper cooling on ice baths.-Reach in cooler at 45F. Per operator they have been in and out of while prepping. Chicken 36F; sausage 43F; squash soup 48F (put on ice)-Make up unit on cook line at 40F. Boiled egg at 42F; potato 42F; tuna 36F.-Reach in cooler 43F. Salads and herbs.-Reach in freezer 0F. All food frozen.-Ice machine clean and good scoop storage.-Knives and utensils clean and stored properly.-Cutting boards clean and smooth.-Facility was very clean and organized.-Observed proper food storage and proper chemical storage.-High temp dishwasher at 183F.-Sanitizer buckets at 100 ppm Chlorine.-Test strips available.-No signs of pests or vermin.-Per manager no other individuals in the facility have a CFPM certificate and no individuals have taken a CFPM exam and failed the exam in the past year.
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9/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.COLD HOLDING ON COOKLINE GOOD - ALL WITHIN REGULATION.HOT HOLDING DONE ON STOVE TOP.THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS -ALL AT GOOD TEMPS.HIGH TEMP DISHWASHER GOOD AT 181F AT MANIFOLD.FACILITY USES ICE WATER BATHS FOR COOLING.ALL FOOD PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NOT ADDING SOAP TO SANITIZER BUCKETS WITH CHLORINE. THE SOAP DEACTIVATES THE CHLORINE AND DOESN'T SANITIZE. THIS WAS CHANGED OUT ON SITE.
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9/25/2014 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
PREP REACH-IN ON COOKLINE CONDENSOR FROZEN; USING ICE TO COOL FOODS. MUST DE-FROST UNIT TO ENSURE REFRIGERATION WORKS PROPERLY. ACCORDING TO CFPM REACH-IN WAS AT 38F TODAY PRIOR TO STOCKING WITH PRODUCT.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.HIGH TEMP DISHWASHER GOOD AT 188F.ALL FOOD PROPERLY STORED.TEMPS OF STAND UP REACH-INS GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.HOT AND COLD HOLDING TEMPS GOOD.
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9/13/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler on line at 34 f-pork 36 f; lentils 34 fTwo door reach in unit at 40 f-duck 41 fHot holding temps good-chicken stock 175 f-mashed potatoes 147 fObserved cooling procedures - facility utilizes an ice bath - goodSanitizer buckets at 50 - 200 ppm chlorine. Maintain at 50 - 100 ppm chlorine.High temp dishwasher rinsing at 180 fChemicals labeled and properly storedFacility clean and well kept
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10/4/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding mashed potatoes 148 degree F; nothing else hazardous.2) Line refers were at 37 degree F; meats were all stored properly and at 40 degree F or below. 3) All handsinks stocked hot water.4) On a well.5) Compost scraps6) Sick policy in place rememeber 48 hour before can return to work if have vomitting/diarreah from last case of either one or both.7) Salad line refer at 39 degree F all product properly stored everything cut fresh.8) High temp wash got to 187 degree F.9) Main refer at 37 degree F all product labelled and properly stored.10) Good job for such a small space.
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9/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-hot holding: -mashed potatoes 140F-cook-line make-up unit at 40F -raw hamburger 40F -raw chicken 41F -cheeses 40F-41F-desert reach-in at 38F-meat reach-in at 40F -beef 40F-observed proper cooling of potentially hazardous foods-raw product stored properly - no cross contamination issues noted-all foods stored 6" above -wiping cloth sanitizer bucket checked at 50 ppm chlorine-dishwasher checked at 184F for rinse cyclechemicals labeled and properly stored-restrooms stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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7/16/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food (lettuce/garnishes/oysters) covered with damp cloths - discontinue covering food with damp cloths. Food must be covered with non-absorbent material.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw/undercooked food advisory posted - ensure raw/undercooked food advisory signs are posted in a conspicuous location.
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked-Reach-in at 40F -cooked and cooled potatoes in reach-in checked at 40F-Prep. reach-in at 40F -duck in prep. reach-in at 40F -beef filet in prep. reach-in at 40F-Ice machine clean; ice scoop stored properly-Salad reach-in at 40F-Product containers labeled and dated - FIFO policies in place-Discussed cooling procedures with no problems noted-Hot holding chicken broth at 185F-Hot holding polenta at 156F-Wiping cloth sanitizer bucket checked at 50 ppm chlorine-High temp. dishwasher checked at 185F for rinse cycle-All food stored 6 inches off the ground-Chemical bottles labeled and stored properly-Restrooms properly stocked and clean-Discussed employee health policies with no problems noted.
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3/19/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Ice machine clean.-Ice scoops properly stored.-All containers properly labeled.-Reach-In 35F.-Reach-In 39F.-Dairy dates OK stock being properly rotated.-Customer bathroom properly stocked.-Employee bathroom properly stocked.-Freezer -30F.-All food items stored at least 6" off the ground.-All lights properly shielded.-Dish washe sanitizer at 200 ppm Quat.-All chemicals properly labeled and stored.
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7/16/2008 | Routine Inspection 1st | 100 |
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