- [2] Food protected during storage; preparation; display; service; transportation
This inspection is only addressing the HACCP Plan for this facility. See general comments below.
- General Comments that relate to this Inspection
Reviewed corrects with contact with the latest version of the HACCP Plan. Facility must have an approved HACCP Plan; including installed electronic monitoring; within the timeframe below or ROP activities may be required to cease.
|
12/14/2015 | Routine Inspection 2nd | 98 |
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
Facility has five staff members who are Servsafe Certified Food Managers; but only one is registered with Washoe County Health District. Ensure enough staff are registered with Washoe County so that there is one on site when PHF/TCS foods are being made or processedHandsinks clean and stockedBathrooms clean and stockedReviewed cooling logs of bagged items that are cooled in an ice bathReviewed process for checking final temperature for bagged items that are cooked; heated to 165F and each batch is being checkedDishwasher 100 ppm ClSanitizer buckets 100 ppm ClAll fridges <=40FFreezer <=0FWalk-in fridge:bagged cheese sauce 39Fbagged beans 40Fmac and cheese 39Fribs 40FPasta 38FHot holding in front line: beans 145Fshredded pork 135FAll make-up tables <=40FDiscussed means to reduce bare hand contact with ready to eat food Reviewed reheating process for meat items in the smoker; ensure all food items are reheated to 165F prior to service or hot holding
- General Comments that relate to this Inspection
Handsink clean and stockedBathroom clean and stockedAll expiration dates on food current Food storage goodIce scoop storage goodIce machine clean Fridges <=40FDiscussed means to reduce bare hand contact with ready to eat food
|
5/7/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks clean and stockedDishwasher 50 ppm Cl All fridges <=40F; front fridge under grill was 42F Ensure all food times are temperature controlled during transition from lunch to dinner; especially when food items are being moved to back walk -in fridgeFreezer <=0FAll food items covered; labeled and datedUtensil storage goodAll items being chilled in bags were in ice bins in the walk-in fridge. Facility has extensive sop's and guidelines; especially for the cook chill operations. However; facility needs to maintain cooling logs to ensure cooling process is still working. Need to spot check cooling times weekly on different food items and maintain food logs for at least 30 days for review. Will follow-up with facility for cooling logs within 30 days. All cook-chilled items are reheated to 190F and hot held until useSanitizer buckets 300-400 ppm Quat Ice machine clean/scoop storage good All hot held items on line >140FFacility is not canning applesauce for individual sale Ensure all moist rags are kept in sanitizer solution when not is use
- General Comments that relate to this Inspection
Bar has limited use; most use is as a service bar.Food items are on ice or in fridge (<=40F)All food items are covered and labeledHandsink clean and stocked
|
8/12/2014 | Routine Inspection 1st | 100 |
|
10/17/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All fridges <=41FFood storage goodSanitizer bucket 200 ppm QuatIce scoop storage goodHandsinks clean and stocked
|
10/16/2013 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Observed several re-used containers at hostess line and in back kitchen not labeled properly to the contents of food. Label all re-used sour cream containers to its food contents to prevent mis-use. For example; label sugar; salt and flour; etc.
- [1] In-use food; ice dispensing utensils properly stored
Observed several in-use utensils such as metal serving spoon and spatulas stored in plain water with visible soil. Store in-use food service equipment in ice and water bathe at 40 F or hot water on float grill at 140 F and higher. All in -use food service utensils must be washed; rinsed and sanitized at least once every four hours or more frequently as needed.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Diced ham @ 44.2 F; sliced tomatoes @ 43.8 F; potato salad @ 41/2 F; shredded chicken @ 44 F and sour cream @ 41 F. Discussed with operator to lwoer temps at makeup line and 2-door cold holding unit to cold hold food at 40 F or lower. Do monitor temps of food cold holding by TEMPING the food. Reveiwed HACCP plan for cook-chill process for soups and sauces. Cold holding temperature equipment logs checked OK and recorded between 34 - 38 F. Do store all personal employee food separate from public food and in a designated area in cold holding units to prevent misuse. Observed good handwashing.
|
9/12/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding units checked OK and recorded < 40 F. Dairy dates current.Handsink properly stocked with liquid soap and sanitary disposable towels.Alcohol warning advisory posted.Restrooms observed stocked and clean.
|
9/11/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Cold holding checked OK and noted below 40 F.Handsink properly stocked with liquid soap and sanitary disposable towels.Bathrooms observed clean and stocked.Consumer advisory for alcohol printed for operator to post on site.Chlorine test strips available for bleach sanitizer for 3 compartment bar sink. Barware will be washed; rinsed and sanitized in kitchen dishwasher.This health permit will be issued a risk category 1. No bar taps on site; bottled beer and mixed drinks served. OK to operate; OK to issue health permit.
|
5/25/2012 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
Cold holding makeup table recorded at 40 F. Temped foods: Coleslaw @ 33.1 F; potato salad @ 36.1 F and shredded cheese @ 39.1 F.Violation corrected at time of reinspection. Thank you.
|
8/26/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Cold holding makeup table observed not cold holding food properly at 40 F or lower. Temped potentially hazardous foods with food temps. between 50-60 F. * All food removed from top of makeup table and moved to walk in reefer - corrected on site. Do not use top of unit until repaired.
- General Comments that relate to this Inspection
Cold holding temps. recorded:french toast batter @ 40 F; pooled pastuerized eggs @ 40 F. Walk in refrigerator recorded at 34 F. Reviewed temperature logs for walk in reefer and temps. checked OK and documented to be between the range of 32-35 F. Facility is processing ROP foods. All foods are dated coded and used within 28 days. Reviewed HACP plan for ROP foods; every ROP food item has a HACP plan and is being followed. First In and First Out method of rotation is being used for ROP foods. Hot holding temps. recorded: Grilled white and red onions recorded between 156-160 F. Sausage pattes at 175 F; hash brown potatoes @ 190 F.Chlorine dishwasher recorded @ 100 ppm; quat sanitizer at sanitizer buckets recorded @ 200 ppm.Observed good handwashing. Reviewed with operator glove use policy. All handsinks properly stocked with liquid soap and sanitary disposable towels. Discussed employee sick policy; operator knows when to call the health departement to report food borne illnesses and when to exempt sick employees.All chemicals properly stored and labeled.A reinpsection is required.
|
8/24/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Reviewed HACCP plan and processing of ROP foods. Operator to complete a HACCP plan which includes temperatures logs for cooking cooling; cold storage and shelflife of and reheating for all ROP foods.At this time ROP foods are kept in walk-in cooler at 36 to 38 F and some products kept for up to 3 weeks. ROP foods must be ketp at 34 F or below for a shelf sllife of up to thirty days from cooling. ROP foods must be date marked with the date or day of preparation and with a procedure to discard the ROP food on or before the last date or day by which the ROP food must be consumed on the premise; sold or discarded.Follow up on ROP procedures and HACCP plan to be conducted by 7/11/2011.Please have Jay Rathmann acquire his Washoe County Food Protection Manager Certificate by bringing in his Servsafe Certificate; a picture ID and $28.00 to the Washoe County Health Complex located on 1001 E Ninth St.; Reno; Building B (upstairs). Do post Washoe County Food Protection Manager Certificate on site. This restaurant is assigned a risk category 4 facility and will require a CFPM to be present at all times during food handling. Do have a 2nd CFPM designated to this restaurant who is at least a 30 hour employee.
|
6/27/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the previous construction inspection conducted on 5/5/2011 have been corrected.Ok to issue permit to operate.Paper towel dispensers for several hand sinks are on order and to be delivered soon. Paper towels are stocked at all hand sinks in the mean time.All refrigerated equipment operating at below 40 F.ROP food processes to take place. A HACCP plan for monitoringand recording of food temperatures for cooking; cooling; cold storage and shelf time required to be submitted. Health dept. staff to review process on site by 5/24/2011.Risk category 4 assigned. Facility must have Certified Food Protection Manager's coverage all hours of food operations by 7/10/2011.Jay Rathmann will be one of the managers and has ServSafe certificate valid until 3/23/2014; will apply for WCHD's certificate shortly.
|
5/10/2011 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about B J's Barbecue, 80 E Victorian Ave, Sparks, NV »