- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; marinara at 149F; alfredo at 147F; ministroni at 176F.Cold-holding checked good; tomatoes at 42F; sausage at 38F; ham at 36F; cheese at 38F; chicken at 39F; shrimp at 37F.Dishwasher sanitizing at 50-100ppm chlorine.Quaternary ammonia dispensing at 200-400ppm.All refrigeration and freezer units checked within regulation; food products properly stored. (Recommend dates on potentially hazardous/TCS foods)Handsink stocked and functional; facility does not have bare hand contact with ready-to-eat foods.Reviewed employee illness protocols; all procedures ok.Andrea Gitchell will need to renew Certified Food Protection Manager prior to July***
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3/31/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; ministroni soup at 162F; marinara at 177F.Cold-holding checked good; garlic at 37F; pepperoni at 39F; cheese at 41F; tomatoes at 36F; cooked/cooled pasta at 42F; prosciutto at 38F.Handsink stocked and functional; observed handwashing.All refrigeration and freezer systems checked within regulation; food products properly stored and rotated.Sanitizer buckets set-up with 50-100ppm chlorine.Cooling practices good***note: please keep slicer very clean/sanitized between slicing.
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5/1/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair wall coving/base coving in food preparation areas as needed; all surfaces in food preparation areas need to be smooth and easily cleanable.Facility shall replace refrigeration gaskets that are torn.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding cooking temperatures checked good; marinara sauce at 146F; meatballs at 156F; alfredo sauce at 153F; lentil soup at 180F.Cold-holding checked good; artichokes checked at 38F; tomatoes at 37F; cheese at 43F; shrimp at 28F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 36F. Kitchen areas observed organized and clean.(recommend replacement of cutting boards at make-up refrigeration systems within the next couple of months.)
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4/11/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility spotlessHand sink stocked-Proper hand washing observed by all staffDishwasher @ 100ppm chlorineTest strips available*Recommended using different quaternary ammonia strips that sho 200 - 400 ppm quat for ease of reading. Also recommend keeping different strips next to respective sanitizer dispensers for ease of use.All refrigeration @ 40F or below-noodles (cooled) - 40F-sauce (cooled) - 38FDiscussed cooling practices with operator; no issues noted-Ice wand used for sauces-sausages observed in ice bath-noodles cooling from 3pm @ 60FKitchen staff very knowledgeable about food safety practicesProduct dated in refrigeratorRaw product stored below ready to eat foodsAll food product stored off floorIce machine clean-on 6 month scheduleFreezer okIn server area; ice for drinks kept separate from storage iceSlicer clean-washed; rinsed; and sanitized completely after each use
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7/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked*Reviewed need to keep hand sink use exclusive for handwashingAll refrigeration @ 40F or below-noodles @ 39F-walkin @ 38F-sauce @ 38FRaw product stored correctlyIce machine clean*Reviewed proper cleaning process with operatorShellfish tags kept; organization system excellentCooling process appears good-all cooled items at proper temperatureDishwasher @ 50ppm chlorine**Reviewed slicer cleaning procedure with operator. Discussed wiping down with sanitizer cloth after each use and doing a complete breakdown for cleaning and sanitizing at end of night.
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8/10/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility is spotlessHand sink stockedAll refrigeration @ 40F or below-lasagna sauce - 40FRaw product stored below ready to eat foodsDishwasher @ 50ppm chlorineCooling practices ok-ice wands used for soups-cold water used to rapidly cool noodlesProduct temps ok-sausage @ 40F-chicken @ 39FBreading material is kept under refrigeration. Separate pans used for fish and chicken.Reheating observed - done on grill before product is placed in steam tableConsumer ice stored separately from other ice**Discussed storage of knives. Knives must be stored in a clean and sanitary fashion; not between pieces of line equipment. Duct tape is not considered a smooth and easily cleanable surface - repair handles or replace.**Discussed making sure that handles of equipment are cleaned regularly. This is a great use for a cloth from the sanitizer bucket.
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10/1/2010 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer broken in outside cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Hand sink stockedRefrigeration @ 40F or belowDishwasher @ 170 - being worked on --must reach 180F for final rinseVeal - 38FCream sauce - 150F*Discussed cooling and reheating practices with operator. Ice wand in used in cooling. Reheating must be done on stove and product must be reheated to a minimum of 165F.*Discussed breading material usage. All breading material disposed of at end of night.*Discussed sanitation of prep areas and sinks in between different meat products. Areas should be cleaned and sanitized thoroughly before switching jobs.*Informed operator about CFM expiration date. Left list of instructors.
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6/24/2009 | Routine Inspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Note: Violation corrected immediately - OK
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig. @35FReach-in Frzr @-3FAll reach-in refrig. were <40FTemps noted: Hot meatballs @173F; Hot Minnestrone @179F; Hot Italian sausage @181FHi-temp dishwasher used for dishes - observed 181F Rinse cycleRestrooms clean and stockedCommon dumpster area clean
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10/30/2008 | Routine Inspection 1st | 99 |
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