- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food (Salmon Filets) 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. 4 Salmon Filets were found @ 151 - 154F. Manager immediately discarded-
- General Comments that relate to this Inspection
** Potentially hazardous food (Salmon Filets) 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. 4 Salmon Filets were found @ 151 - 154F. Manager immediately discarded-Temps noted: Potato Salad @36FSalsa Mixture @32fH-held Chicken Breast patties@182FPlated Chicken stips @164FPlated BBQ Ribs @171FPlated Corned Beef/Turkey w/cheese sandwich @166FRaw Shrimp @35FRaw NY Steak @34FRaw Chicken Breasts@36FRaw Hamburger @35FWalk-in Refrig. @37FWalk-in Frzr. @-2FWalk-in Prep Refrig. @38FBeverage Walk-in @34FPrep counters were all cleanAll condiments were <40F and neatDairy items currentSanitizer buckets throughout - tested - 150 ppm QuatHi-temp Dishwasher used for dishes/utensils - observed 183F Rinse tempCustomer restrooms were clean and stocked
- General Comments that relate to this Inspection
Handsink found fully stockedAll prep surfaces and Bar top found cleanAll tongs correctly placedAll Dairy items were currentReach -in coolers were all <40FIce bin was clean - scoop stored correctlySanitizer bucket used surface wiping - tested - 200 ppm QuatGlassware taken to facility's Hi-temp dishwasher
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3/18/2015 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Boxes of food items were on the floor of the Walk-in Freezer; Corrected immediately
- General Comments that relate to this Inspection
The following items were noted:Temps noted:Raw chicken breast @36FRaw steak @37FRaw shrimp @33FCold-held spareribs @37FH-held cooked chicken patties @159FPlated Hamburger @178FPlated steak @172FPlated shrimp @159FFacility uses EcoLab Food prep/discard time & date sticker system3-comp sink in kitchen was not setup @ time of inspectionPrep sink found cleanFood prep surfaces were all found cleanFood condiments were all @<40FAll Dairy was currentNo plumbing leaks were found in any of the kitchen sinks**Observed multiple employees washing their hands**Customer restrooms were clean and stockedHi-temp dishwasher used for utensils and dishes - observed 183F Rinse tempBoxes of food items were on the floor of the Walk-in Freezer; Corrected immediately
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3/12/2014 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
There was a small drip leak above one of the sinks; personnel tightened the fitting and caulked - the leak was repaired.
- General Comments that relate to this Inspection
The following items were noted:All Reach-in Refrig. were found clean and <40FAll Dairy was currentAll condiments handled with tongsSpeed guns and holsters were cleanice scoop handles were stowed correctlySanitizer bucket used to wipe Bar - tested - 200 ppm Quat**Note: There was a small drip leak above one of the sinks; personnel tightened the fitting and caulked - the leak was repaired.Bar ware taken to kitchen's Hi-temp dishwasher
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3/11/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFood racks have been cleaned and sealed; facility is going to gradually replace all racksMetal coving has been replaced throughout the facility Floor tiles have also been replacedFloors cleaned and no standing water Observed dishwasher hit 180F during final rinse Need to manage any ice formation in the walk-n freezer if any develops Ice machine clean; ice scoop storage goodAll fridge units on cook line <=41FFood storage goodHandsinks clean and stocked
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFloors clean and scrubbedAll cold holding units <=41FIce scoop storage goodBar area is going to be remodeled in June; ensure all appropriate permits have been submitted prior to and work being done
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4/19/2013 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. There is staff with Servsafe certificates; need to register with Washoe County Health District. When Washoe County certificate is obtained; need to post in a conspicuous place.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the ceiling of the walk-in freezer and on the racks under the cooling unit. Need to repair/adjust/replace to prevent formation of ice and prevent food contamination Racks in the walk-in fridges are rusted and dirty. Need to clean; remove rust and seal so they are smooth and cleanable
- [1] Installed; maintained
Middle drain of the 3 compartment sink is leaking; need to repair to prevent leaking.Floor sink under to 2 compartment sink in back is backing up; observed water pooling under reach in unit. Need to clear drain so it is draining correctly.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to deep clean floors; especially under the racks in the back storage area; under desk for employees; under the dishwasher and in the walk-in meat fridge.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to deep clean and sweep the floor under all the units and ice bins.350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to deep clean walls; especially under and behind washing machine and in walk-in fridge.Ensure all metal coving is attached to the walls including the coving in the walk-in meat fridge.
- General Comments that relate to this Inspection
Handsinks clean and stocked. Reminded staff to keep handsinks free and unobstructedIce machine clean/ice scoop storage Observed dishwasher reach 180F on final rinseSanitizer buckets 300 ppm QuatAll fridge units <=41FAll Freezers <=0FFood storage goodHoods clean and serviced Dipper wells clean with running water Reviewed employee exclusion policies with manager Cooling logs utilized for cooling of products; soups are only hot held for 3 hours before disposal Observed good hand washing during inspection
- General Comments that relate to this Inspection
Handsink clean and stockedSpeed gun holster clean Ice scoop storage good Food storage good Fridges <=41F
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3/8/2013 | Routine Inspection 1st | 92 |
- [1] Thermometers provided and conspicuous
Provide thermometers at all cold holding drawers under grill. 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.* Food temperatures taken at drawers: steaks @ 41 F; raw shrimp @ 37 F.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting boards in kitchen area with heavy staining and deep grooves that are no longer easily cleanable. Do resurface or replace cutting boards to provide a smooth and easily cleanable surface. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed dipper well in bar area not turned on. Observed equipment stored in dipper well in standing water. Dipper well must be on and water continuously flowing to prevent bacteria growth.* Corrected on site.
- General Comments that relate to this Inspection
Cold holding temperatures checked OK and recorded:Mozzerella cheese @ 41 F; coleslaw @ 38.1 F and spinich artichoke dip @ 39.2 F.Hot holding temps. recorded:Tomato basil soup @ 169 F; baked potatoes @ 138- 142 F. Final cook temperature of well done steak at 166 F and chicken breast at 168 F. Separate tongs are used for different species of meats cooked on grill. Quat sanitizer recorded @ 200 ppm. High temp dishwasher recorded with 184 F final rinse temperature. Restaurant has glove use policy and no bare hand contact to food.All food properly stored; covered when not in use and off ground. All use by dates current and restaurant uses date coding. Garbage area observed free of loose debris. Do keep lids down on garbage cans when not in use to prevent vermin attraction. Pest control operator services facility weekly. Foods are rapidly cooled and documented on cooling log for next day service such as soups. Reviewed with operator proper handwashing and to monitor for appropriate handwashing times and to monitor for a 20 second handwash. Employees shall wash hands prior to putting on clean gloves.Recommend creating standard operating procedures to consistently keep back of kitchen clean. Gaskets; handles and other high touch surfaces need to be cleaned daily; weekly and monthly.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F.Cut fruit properly stored and cold holding on ice. All serving utensils and scoops properly stored with handles up out of food product.Dairy and juice dates current.Hand sink properly stocked.Quat sanitizer recorded with 200 ppm. Do provide Quat test strips for bar area to test Quat sanitizer at dispenser at 3 compartment sink. Bathrooms observed clean and properly stocked.Bar guns observed clean. Do acquire a brush to clean out bar gun holders.Alcohol warning posted at front entrance.
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5/17/2012 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw shrimp stored over ready to eat onion rings and other RTE foods in reach in freezer.Reviewed with operator proper storage of meat and other PHF foods over RTE foods.
- [1] Thermometers provided and conspicuous
080) 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.Provide a thermometer in icecream reach in freezer. All icecream observed frozen.All dipper wells operational with running continous water.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed bottom of reach in cold holding units dirty with visible soil and pooled liquid.Clean bottom of all reach in units on a routine basis.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed bottom of reach in cold holding units dirty with visible soil and pooled liquid.Clean bottom of all reach in units on a routine basis.
- General Comments that relate to this Inspection
All hot holding temps. checked OK:Final cook temp. of Spinich Dip 193 F; and beef patty @ 173 F.Baked potatoes @ 173 F; and Marinara sauce @ 181 F.No hot holding leftovers are kept; all discarded at end of business day.Cold holding temps. checked:Vegetables @ 36 F; roast beef @ 43 f; meatballs @ 42 F; pepper jack @ 43 F; cheddar @ 39 F; oriental salad mix @ 38 F and roasted red peppers and onions @ 39 F. Observed good date coding being utilized.Handwash sinks properly stocked. Reviewed with operator proper cold holding temperature to be at 40 F or lower. Do keep ambient air temperature in cold holding units between 34-36 F. Reviewed glove use policy and jelwrey policy. All checked OK. Only a wedding band and watch is allowed on hands and wrists. Hair restraints or caps should be worn for shoulder length hair. Consumer advisory on menu. Observed good handwashing.Notes:All shift managers to to acquire their Washoe County Food Protection Manager Certificate. Please bring ServSafe certificate; a picture ID and $28.00 to the Washoe County Complex at 1001 E Ninth St.; Reno; Building B Complex upstair. All managers have taken ServSafe class with Tony Pastini in March 2011. Post CFPM at facility.
- General Comments that relate to this Inspection
Barwasher is not longer used for washing and sanitizing. Do remove equipment that is no longer used in operations of business. All barware is ran through high temp dishwasher recorded with final rinse temp. of 189 F.Handsinks properly stocked with liquid soap and sanitary disposable towels. All cold holding checked OK. All use by dates current.Notes:Discussed with operator to check Quat Sanitizer to be at levels between 200-400 ppm. Do provide bar area with Quat test strips that are designated for bar area.Do keep lid to trash dumpster closed when not in use.Do store clean new bar equipment off floor in liquor room. Repair broken ceiling tile in manager's office.Provide a thermometer at reach in icecream case. All icecream observed frozen.
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6/20/2011 | Routine Inspection 1st | 94 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall next to dishwasher and handsink filthy with food debris buildup. Clean wall on a daily basis to prevent possible cross contamination. This is a repeat violation from annual inpsection on 07/26/10.
- General Comments that relate to this Inspection
Cold holding makeup table recorded @ 40 F; foods temped recorded at or below 40 F.Recorded mashed potatoes prepped on 07/27/10 and cold holding in walk in reefer recorded at 38 F.
- General Comments that relate to this Inspection
All violations corrected at time of inspection.Do store sanitary disposable towels in a place next to handsink that prevents them from getting wet.
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7/28/2010 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed improper cooling of mashed potatoes in walk in cooler. Facility uses date coding. Mashed potatoes were dated prepared at 11 AM; temps. recorded of 3 hotel pans of mashed potatoes at 2:45 PM between 98-112 F. All pans with mash potatoes stored in 5-6 inch thick pans and stored covered in plastic wrap.Reviewed with operator and Certified Food Protection Manager to cool foods from final cook temp. to 70 F within 2 hours first and than from 70 F to 40 within 4 hours. The first cooling requirement must be met within first 2 hours. Do cool foods in shallow pans no thicker than 2 inches and do not cover food while food is cooling. * All 3 pans voluntarily discarded.
- [4] Facilities to maintain product temperature
Observed food cold holding on makeup table/cold holding unit with food temps. above 50 F: boiled eggs @ 51 F; cooked rice @ 51 F; grilled red peppers @ 50 F; all food moved into walk in freezer. Food protection manager showed inspector temp. logs recorded for makeup table at 10:45 AM. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Vendor called to repair during inspection.This is a repeat violation from 2009. Discussed with operator to repair unit to cold hold properly or replace unit. Repeat violations may result in a office hearing and possible suspension of health permit.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed speed gun holder with a mold like substance. Clean speed gun holder on a routine daily basis to prevent food debris buildup.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at handsink. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.* Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observe FRP wall next to dishwasher and handsink filthy with food debris buildup. Clean wall on a daily basis to prevent possible cross contamination.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Walk in beer cooler @ 38.5 F; walk in reefer (vegetable) @ 36 F; reach in reefers between 36-38 F. Dessert reach in @ 36 F; coleslaw @ 33.6 F; mashed potatoes @ 34.7 F and roast beef @ 36.2 F.Hot holding temps. recorded:French onion @ 183 F; tomato basil 183 F; baked potato 162 FHigh temp. dishwasher recorded @ 184 F.All use by dates current and all food stored 6 inches off ground. Discussed with operators to monitor cold holding makeup table once repaired to cold hold at 40 f or lower. A reinspection is required.
- General Comments that relate to this Inspection
Notes:Reach in reefers recorded under 38 F.All dairy dates current. Quat sanitizer recorded @ 200 ppm.Do cold store lemon and lime slices on ice or inside reach in reefer. Alcohol warning posted.Bathrooms properly stocked with liquid soap and disposable towels.
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7/26/2010 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinspection - thank you.Cold holding units repaired and cold holding 30-34 F.
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7/23/2009 | 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.Cooked rice cold holding @ 57 F; grilled red bell peppers @ 55 F. Both products voluntarily discarded. * Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed 4 boxes of food stored on floor of walkin freezer.
- [1] Thermometers provided and conspicuous
080) 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.Provide a thermometer at makeup table next to ice machine. Sourcream temp. recorded @ 42 F. Do lower thermostat so ambient temp. is between 33-36 F so that foods are cold holding @ 40 F or lower.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [1] Lighting provided as required; fixtures shielded
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall remove all equipment not used for operations of restaurant from back storage area and organize clean linen and other items in back room.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Walkin reefers between 38-42 F; walk in freezer @ 10 F.Hot holding temps. recorded:Baked potatoes @ 173 F; barbecue sauce @ 184 F; final cooked temp. for chicken breast @ 176 F. Final rinse temp. of high temp dishwasher recorded @ 186 F.Observed good handwashing. Chemicals properly stored. Clean equipment inverted and properly stored. Reviewed with operator employee sick policy.Facility shall provide covered trash receptacles in women's bathroom. Do change sanitizer buckets when water becomes visibly dirty and increase Quat sanitizer to be at levels between 200-400 ppm for effective sanitization.
- General Comments that relate to this Inspection
Notes:Cold holding temps. checked OK > 40 F. All dairy dates current. Food properly stored and speed guns clean.
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7/20/2009 | Routine Inspection 1st | 91 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall attach rear handsink to wall and re-seal with caulking.Facility shall replace damaged gaskets on cold-holding drawers on front line.Facility shall repair damaged external digital thermometer on Hobart two-door freezer unit.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed bar dishwasher external thermometer damaged. Facility shall repair gauge to ensure proper water temperature is maintained. Chlorine levels ok at 50-100ppm.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Final cook temperatures/ hot-holding temperatures checked good; chicken breast final cook observed at 173 degrees; final cook temperature on burger checked at 176 degrees.Cold-holding checked good; tomatoes at 37 degrees; cheese at 38 degrees; ground beef at 42 in cold-holding drawers.High temperature dishwasher checked at 185 (manifold) degrees on final rinse temperature. Dish surface temperature far exceeds 165. degrees.Walk-in refrigeration ambient temperature observed at 36 degrees. All products properly labeled and stored.Observed quatinary ammonia dispensing at >200ppm. Sanitizer buckets checked at >200ppm quatinary ammonia.Observed proper glove use on front line with minimal bare hand contact.
- General Comments that relate to this Inspection
Facility shall repair bar external thermometer dial within 10 days. Observed final rinse sanitizer ok at 50-100ppm chlorine.Handsink properly stocked with sanitary towels and soap.Ice properly dispensed; soda guns and cup holders observed clean.Beer cooler with juice and dairy product holding below 40 degrees.
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11/4/2008 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All construction corrections from 09/09/2008 complete.Note:Ok to issue Health Permit; all corrections complete.Thank-you
- General Comments that relate to this Inspection
All construction corrections from 09/09/2008 complete.Note:Ok to issue Health Permit; all corrections complete.Thank-you
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9/16/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Change of Ownership inspection:The following items shall be completed prior to Washoe County Health Permit being issued.Facility shall repair all damaged base coving in kitchen areas. Base coving around walk-in refrigeration units and walk-in freezer units in repair. Facility shall repair ice-machine and clean and sanitize under unit. Ice machine observed with water leaks and growth under the machine.Facility shall discontinue using old employee restroom as a storage area. If facility needs this space as a storage area; the toilet shall be removed and capped; in addition; shelves shall be installed.Facility shall seal and repair all damaged tiles and grout. Grout shall be level with all floor tiles to help eliminate water pooling.Facility shall repair damaged external thermometers; in addition; all cold holding units shall have internal thermometers.Facility shall repair all damaged lids on soap dispensers throughout facility.Facility shall repair concrete pad in dumpster area to ensure all areas are clean. Facility shall contact Waste Management and replace dumpster container. The dumpster lid does not close properly.Facility shall clean and sanitizer under all equipment in kitchen area. Soda machine area observed with growth.Facility shall repair or replace cutting boards with deep cracks. All surfaces shall be smooth and easily cleanable.Facility has staff who completed ServSafe; however; no staff are currently registered with Washoe County Health Department.
- General Comments that relate to this Inspection
Change of Ownership Inspection:The following items must be complete before Washoe County Health Permit can be issued:Facility shall clean and sanitize areas under beer coolers; in addition; beer coolers shall be cleaned and sanitized.Bar shall install a sanitary towel dispenser at handsink. The current dispenser is not sanitary for towels. The towels are often damp and wet with the current dispenser.Facility shall clean and sanitize bar guns and cup holders. Facility shall repair tile grout under beer cooler. Areas observed with water pooling.
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9/9/2008 | Opening Inspection | 100 |
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