Austins, 120 Country Club Dr, Incline Village, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility will need chlorine test kits for dishwasher and quaternary ammonia test kits for sanitizer buckets.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair wall coving where damaged; all surfaces must be smooth and easily cleanable.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed purse on cutting board and cell phone on cutting board; please do not store personal articles on food contact surfaces*****All employee drinks must have a lid and straw when in the food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken gravy at 138F; french onion soup at 144F; mashed potatoes at 136F.Cold-holding checked good; eggs at 38F; cheese at 39F; tomatoes at 41F.Reviewed new regulations concerning no bare hands with ready-to-eat foods and date marking of all prepared foods. Several items not date coded in walk-in refrigeration and reach-in refrigeration systems. (Next inspection this will be marked as out of compliance)Handsink stocked and functional; please keep sanitary towels inside plastic container to maintain clean and dry.All refrigeration and freezer units checked within regulation.Certified Food Manager on Record:Jonas F. Saia; ServSafe; 11837535; Exp; 12/23/2019No failed exams or new certifications***Facility will need to apply for a Washoe County Health District Bar Permit when bar operations/set-up are complete and ready for operation.Facility shall post ServSafe; business license; and Washoe County Health Permits.
|
10/15/2015 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair the following items:1) repair around floor sink (under two compartment sink) to eliminate any bare wood; all surfaces should be smooth and easily cleanable.2) repair tile grout area near walk-in refrigeration.3) repair one damaged light shield over food preparation line.4) please hang soap dispenser and towel dispenser near main handsink (soap and towels observed at handsink).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; ground beef at 42F; raw chicken at 37F; tomatoes at 38F; cheese also 38F; cooked and cooled eggs at 36F; cooked and cooled soup at 35F. Ok.....No hot-holding observed****Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.All refrigeration and freezer systems checked within regulation; food products properly stored.Restrooms checked stocked and functional; reviewed handwashing and employee illness protocols. All procedures ok.....Jonas Saia shall register at Washoe County Health District apon reciept of ServSave Certificate.
|
11/13/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Opening Reinspection:All corrections from opening inspection complete.Washoe County Health Permit will be issued; reinspection for general food safety to be conducted within 30 days.
|
9/3/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Restaurant:Facility is approved as a( risk category 3 restaurant) with the following conditions:1)Facility shall repair broken tiles as needed in food preparation area; in addition; repair damaged base coving as needed.2) Facility shall repair damaged wall coving; FRP; and patch holes as needed.3) Facility shall repair walk-in refrigeration floor; floor shall be a smooth and easily cleanable.4) Facility shall repair handle on walk-in refrigeration; handle is damaged.5) Facility shall install splash guard at handsink (to form a good separation from dipper well).6) At least one new owner shall attend a food safety class. Certified Food Protection Manager shall be in place within (60) days; list provided to new owner.7) Facility shall repair/replace damaged refrigeration gaskets as needed.8) Facility shall repair any damaged ceiling areas; all areas must be smooth and easily cleanable.Call Scott Baldwin at 636-2405 when all items complete****
|
8/20/2014 | Opening Inspection | 100 |
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