- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.SPEED GUN AND HOLDING CLEAN.ICE SCOOP PROPERLY STORED.HANDSINK AVAILABLE AND PROPERLY STOCKED.3-COMP SINK GOOD.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTIONHANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD FINAL COOK TEMPS; ALL FINAL COOK TEMPS ARE TAKEN AND CALLED OUT. KIDS CHEESEBURGER AT 170F; CHICKEN BREAST 168F; STEAK 164F.ONION SOUP AT 165F.GOOD COLD HOLDING TEMPS - ALL AT 41F OR BELOW.HIGH TEMP DISHWASHER GOOD AT 181F AT MANIFOLD;ALL FOOD PROPERLY STORED.FACILITY WAS COOLING DOWN BAKED POTATOES AT TIME OF INSPECTION. POTATOE PLACED IN PAN WITH HOLES BUT COVERED WITH PLASTIC WRAP. ADVISED FACILITY TO NOT COVER ANY FOOD ITEMS UNTIL COOLED DOWN TO 41F OR BELOW AND PLACE ON TOP SHELF OR SPEED RACK. CORRECTED ON SITE.DISCUSSED NEW FOOD REGULATIONS.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS - FACILITY IS ALREADY DOING THIS PRACTICE.ADDITIONAL CFPMS:AMIT SHUKLA SERVSAFE #10325685 EXP 8/26/18MARY MATTHEWS SERVSAFE #8274736 EXP. 7/12/16DAVID GREGORY SERVSAFE #11367427 EXP 7/24/19JOSE ALVEREZ SERVSAFE #9204900 EXP 6/9/17NO ONE HAS FAILED THEIR CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE.
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7/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.3-COMP SINK GOOD WITH 200PPM QUAT.USE BY DATES CURRENT.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.FINAL COOK TEMPS TAKEN ON ALL MEAT/CHIKEN/FISH. HAMURGER FINAL COOK TEMP 182F.GOOD COLD HOLDING TEMPS - COOKED CHICKEN 38F; STEAK 39F; SHRIMP 36F.GOOD HOT HOLDING TEMPS - SOUP 160F.ALL FOOD PRODUCTS ARE LABELED AND PROPERLY ROTATED.HIGH TEMP DISHWASHER GOOD AT 181F.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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8/7/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.SPEED GUN AND HOLDER CLEAN.3-COMP SINK GOOD AT 200PPM QUAT.USE BY DATES CURRENT.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.EMPLOYEES HAVE A NO BARE HAND CONTACT RULE WITH READY TO EAT FOODS.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL FOOD PROPERLY STORED; DATED AND COVERED.NO PEST CONTROL ISSUES.HIGH TEMP DISHWASHER GOOD AT 184F AT MANIFOLD.NO EMPLOYEE HEALTH ISSUES.GOOD COOLING PRACTICES.CHECK FLOOR SINK BY ICE MACHINE TO ENSURE IT DRAINS COMPLETELY WHEN ICE MACHINE IS DRAINING FROM TOP.
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10/16/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed food stains on drawer cooler; microwave door - clean on regular basis to maintain sanitary conditions. Correct by the end of 6/5/12.
- [1] Installed; maintained
Observed pipes leaking below handsink. Repair leak to prevent construction damage of floors. Correct by 6/7/12.
- [1] Installed; maintained
Observed 3 compartment sink spigot leaking when turned on - tighten spigot to seal from water leaking. Correct by 6/13/12.
- [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.Observed tile floor damaged under handsink - repair by 6/13/12.
- [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.350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Floors dirty - observed behind ice machine food product debris on floor. Clean on regular basis to maintain sanitary conditions. Correct by 6/9/12.Observed tile floor in dishwasher area chipped and damaged - repair by 6/13/12.
- General Comments that relate to this Inspection
Notes:Reach in cooler @ 40 f. All dates current on drink product.Bar guns and holders clean. Floors and counters clean.Handsink stocked properly and accessible.3 compartment sink operational - sani @ 200ppm.Utensils and glassware clean.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Ribs 38 f; Riblets 38 f; Pasta 38 f. All food products stored properly. Condensation unit in good condition - no leaks. Walk in freezer 0 f. All food products frozen and contained.Walk in keg cooler - 40 f. All keg lines clean installed properly.Drawer cooler cook line - beef 38 f; H-patties 38 f; Quesadilla mix 38 f.Reach in cooler on cook line @ 40 f. Dressing 38 f; Turkey 38 f; Sliced tomatoes 38 f; Diced chicken 38 f. Server area - Glassware and plates clean; counters and floors clean.Ice cream cooler 0 f; All scoops stored properly.Dishwasher @ 181 final rinse. 3 compartment sink operational. Ice bins and machine clean and scoops stored properly.Handsink stocked properly and accessible.Customer area clean and well maintained.Bathrooms clean and well maintained.
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6/5/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer unit at 40 fSanitizer in 3 comp. sink at 200 ppm quat. Test strips on site.Bar overall clean and well kept.Glass cooler in need of cleaning.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for atleast 48 hours after symptoms stop.Walk-in cooler at 40 f-rice 42 f; pasta 41 fReach in coolers at 36 f; 30 f; 33 f-steak 41 f; rice 41 f; potato 42 f; cheese 39 fHot holding temps good-tomato soup 176 f; aus jus 179 fFinal cook temp of hamburgers 161 f; 165 fHigh temp dishwasher at 160 f - wash; 180 f - rinseDiscussed cooling procedures - goodReviewed temp logs - goodFacility clean and well kept
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8/9/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Routine Reinspection:All corrections from 09/08/2010 have been corrected.
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9/15/2010 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Observed several handwashing violations; employees observed performing many different activities without handwashing and glove changes.Education provided on-site; employees must wash hands between activity changes; in addition; handwashing must occur under warm water with soap for 20 seconds.Effective handwashing is one of the most important factors in preventing foodborne illness********
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility must re-surface/replace cutting boards; boards observed very worn with deep cracks.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all reach-in refrigeration units; observed units with food debris.
- [1] Storage; handling of clean equipment / utensils
facility shall store all utensils with the food service pointed down to avoid cross-contamination.Facility shall keep all dipper wells running; observed dirty utensils in standing water (dipper well). This practice must be avoided because the standing water with food debris creates an environment for microoganisms.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed fly infestation at the time of inspection; facility shall contact a Licensed Pest Control Operator. (substantial activity around dishwasher area)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drains; drains observed with growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:note: please change sanitizer in three-compartment sink on a frequent basis. Sanitizer checked at just slightly below 200ppm quatinary ammonia. Please keep chemical test kits at the bar and check sanitizer levels.Handsink stocked with sanitary towels and soap.Date marking codes on fruit drinks and dairy product checked within acceptable limits.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Mandatory reinspection within (7) days by 9/15/2010......Facility shall take Managerial Control and ensure the violations are corrected by the next inspection. Management shall educate on proper handwashing; especially on the food preparation line.General cleaning needed throughout the kitchen areas; floor drains; shelves; reach-in units; gaskets; etc...Dishwasher sanitizing ok at 183 degrees on final rinse sanitization.Quatinary ammonia dispensing at approximately 200ppm.All refrigeration units operating within acceptable limits; walk-in refrigeration unit checked at 38 degrees. Observed most products covered and date labeled.Handsinks stocked with sanitary towels and soap; however; sink basins shall be cleaned and handwashing must improve.Hot-holding/final cook temperatures ok; ground beef cooking at 184 degrees; cheese soup at 173 degrees; french onion at 174 degrees; tomato soup at 176 degrees.
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9/8/2010 | Routine Inspection 1st | 86 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; final cook temperature on beef patties checked at 160 degrees; brown gravy @ 148 degrees; mashed potatoes @ 176 degrees; tomato basil @ 156 degrees.Cold-holding checked good; raw chicken at 32-36 degrees in walk-in refrigeration.Dishwasher final rise checked at 182 degrees on final rinse.Observed proper handwashing and glove use.All refrigeration and freezer temperatures checked within acceptable ranges.Handsinks stocked with sanitary towels and soap.Recommend:Hydrojetting drains in back kitchenAmir H. Karimi should register at Washoe County Health District (CFPM)note: Orginal inspection completed on Washoe County Health Department hard copy form.
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9/11/2009 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Three-compartment sanitization procedures checked good at >200ppm quatinary ammonia.All bar refrigeration checked within acceptable zones; date marking codes on juice products checked good.Observed speed guns and cup holders clean.Please post NRS (health warning advisory); copy provided to operator.
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9/10/2009 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Recaulk wall/sink junction adjacent to dishwasher
- [1] Installed; maintained
Repair leaking handsink on fry side of cookline
- [1] Lighting provided as required; fixtures shielded
Replaced all light shields that may be cracked
- General Comments that relate to this Inspection
Ensure all refrigerators have thermometersEnsure all handsinks are properly stocked with soap and paper towelsAll refrigeration checked good at or below 40FAll freezers holding food frozenDishwasher: Wash 160F Rinse 185FIce machine cleanOK to issue permit to operate
- General Comments that relate to this Inspection
Dishwasher checked at ~50-100ppm chlorineHandsink properly stockedVery clean and orderlyOK to issue permit to operate
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9/17/2008 | Opening Inspection | 100 |
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