- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Macaroni salad; potato salad and other PHF foods on makeup line noted above 45 F.* All food voluntarily discarded; corrected on site.
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Makeup line noted with food temps. above 41 F. All PHF foods removed from line and ice/water baths used to cold hold until unit until reparied. Do monitor temps. of PHF foods cold holding with ice/water at makeup line to be at 41 F or lower.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.The flooring in the dry storage hall shall be cleaned of all debris buildup. Remove sheving and clean under all shelves and racks.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Shield light in one door freezer.
- General Comments that relate to this Inspection
Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Please have William Schmidt renew his food safety certification before 05/18/16.Hot holding temps. recorded: Taco meat @ 177 F; gravy @ 150 F; mashed potatoes @ 152 F; hot dogs @ 156 F; and final cook temperature of chicken wings at 205 F at fryer. Cold holding temps. recorded:Cut melon fruit salad @ 42 F; pastrami @ 39 F; cut lettuce @ 41 F; cut tomatoes @ 41 F; and cheese @ 41 F. Observed proper handwashing and no bare hand contact to ready to eat foods. High temp. dishwasher noted at 190 final rinse temp. Observed proper scoops stored in food products. Reviewed with operator to clean all in use tongs; ladels; spoons and serving ware once every 4 hours.Consumer advisory posted as required and handsinks properly stocked.
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3/17/2016 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Violations from the last inspection have been correctedBoth of the make-up tables have been repaired so all food items in the top are <=41F and the bottom is holding <=41F Advisory has been posted
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9/4/2015 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperatures of food items on the top of the make-up table. Melons in water: 55FMacaroni salad: 53FCole Slaw: 53FThe bottom of the make-up table is holding at 42F. All food items on the top of the unit were discarded. Contact spoke to engineering staff and they are either going to replace the unit or rebuild the unit. Facility is allowed to use ice in the top of the unit to keep food items cooled as long as temperatures are tested hourly and food items are changed out every four hours. Unit must be replaced or rebuilt within 48 hours.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Need to post raw/undercooked advisory. Examples can be found on the Washoe County Website on the Food Protection Services webpage.
- General Comments that relate to this Inspection
Make-up table: 48 hours; 9/3/2015Advisory: 7 days from today or a reinspection fee may be assessed or the permit may be suspended; 9/8/2015
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9/2/2015 | Routine Reinspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
If food items in the make-up table are going to used left out above 41F; and time is going to be used as a control then written procedures must be submitted which include the use of a time stamp to indicate when food items will be discarded.Observed shelled eggs stored above sliced cheese. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination - corrected on site.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Need to post undercooked advisory or put on menus. Information regarding the advisory requirements can be found on the Washoe County Website.
- General Comments that relate to this Inspection
All fridges <=41Flettuce in stand-alone cold holding unit: 40FTaco meat: 155Fbeans:140FAll other food storage goodHandsinks clean and stockedHamburgers cooked to order; patty storage 40FHandsinks clean and stockedSliced tomatoes 39FSous chefs check cold holding units daily and log temperatures to ensure they are working properlyReviewed no bare hand contact with ready to eat food regulationsFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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8/26/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Fridges <=40FFreezer <=0FFood storage goodhot dogs 190Fbeans 200FAll veggies held at 40Fsanitizer bucket 200 ppm Quat Handsink clean and stockedMost food is only held on line during lunch and dinner then put back into reach in fridge meat comes from main kitchen
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11/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspections have been corrected Make-up table has been repaired; pooled water removed and cleaned (@ 41F)Tile coving has been cleanedHandsinks clean and stockedTiles have been replaced. Tiles are not completely flush with surrounding tiles; if are still pools water and grease it will need to be repaired. Did not observe pooling water at the time of the inspectionFood was being prepped at the time of the inspection; observed good food handling practices and food is protected during storageContact requested electronic inspection reports
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10/31/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed moldy; pooling water in the far left make-up table in the cook line. Also observed ice morning on the line connecting to the condenser. Need to remove water; ensure unit is draining correctly and deep clean until to prevent food contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observe black build-up of grease and dirt on tile coving in kitchen. Need to remove and deep clean floors to prevent vermin attraction and facilitate proper cleaning and sanitizing of the floors. Observed missing tiles under the fryer and grease/dirt is pooling under the unit. Need to repair floors prevent vermin attraction and facilitate proper cleaning and sanitizing of the floors.
- General Comments that relate to this Inspection
All fridge <=41Fpotato salad 38Fburger are cooked to order Handsink clean and stockedFreezer <=0F
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10/8/2013 | Routine Inspection 1st | 98 |
- [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 on top of drawer cooler food stains and debirs. Clean all tops of drawers coolers on regular basis to maintain sanitary conditions and prevent cross contamination. Correct by the end of 11/8/12.
- General Comments that relate to this Inspection
The following was observed during the inspection: Hot holding: Burgers 158 f; Hot dogs 160 f; Mashed potatoes 148 f; Taco meat 168 f. melted cheese 170 f. Freezer 0 f. All food products frozen. Display coolers @ 40 f. All drink products have current dates.Reach in cooler @ 40 f. Sliced Tomatoes 38 f; Cheese 38 f; Sliced fruit 38 f. Drawer coolers @ 40 f; Beef patty 40 f; Sliced meat 40 f; Salad make up cooler: Cheese 38 f; Lettuce 38 f; Sliced Tomatoes 38 f; Turkey 38 f. Handsinks stocked properly w/ soap and p-towels. Counters & floors clean.
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11/8/2012 | Routine Inspection 1st | 99 |
- [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 meat slicer dirty with food debris and stains. Meat slicer must be taken completely apart and deep cleaned. Correct by 4/21/11.
- [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 pepsi cooler shelves dirty with food stains and bottom shelf dirty with food debris. Clean by 4/21/11.
- General Comments that relate to this Inspection
The following was observed during the inspection: Hot holding: Burgers 158 f; Hot dogs 160 f; Mashed potatoes 148 f.Freezer 0 f. All food products frozen. Reach in cooler @ 40 f. Sliced Tomatoes 38 f; Cheese 38 f; Sliced fruit 38 f. Drawer coolers @ 40 f; Beef patty 40 f; Sliced meat 40 f; Salad make up cooler: Cheese 38 f; Lettuce 38 f; Sliced Tomatoes 38 f; Turkey 38 f. Handsinks stocked properly w/ soap and p-towels. Counters & floors clean.
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4/20/2011 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed on bottom shelf of reach water. Did not see any thing leaking from condesation unit. Water will need to be cleaned up. Correct by 11/16/10.
- [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 in back of reach in make up unit cheese spilled all over. Correct by 11/17/10.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink being used as a ice dump sink. All handsinks must be used just for handsinks to ensure proper handwashing and to prevent cross contamination. Corrected onsite.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed french fries spilled on floor between fryer and hot holding unit. Clean all floors on regular basis to maintain sanitary condtions. Correct by 11/16/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in coolers @ 38 - 40 f. All food products stored properly. Deli meat 39 f. Hamburger patties 39 f; Cheese 39 f. Make up unit: Cheese 40 f; Lettuce 40 f; Muishrooms 40 f.Hot holding: Taco meat 164 f; Hamburger patties 158 f. Freezer 0 f.Meat slicer clean. Sani bucket 100ppmHandsink stocked properly with soap and p-towels.
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11/16/2010 | Routine Inspection 1st | 93 |
- [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.Under grill observed in last drawer on bottom cheese debris scattered all over the bottom. Clean and sanitize bottom drawer cooler to maintain sanitary conditions.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in @ 40 f; Chix 39 f; H-patties 36 f; Cheese 38 f; Deli meat 39 f.Freezer @ 0 f; All food frozen.Hot holding: Hot dogs @ 164 f; Ham 167 f; Taco meat 140 f. All spoons properly stored w/ handle up.Handsink stocked properly w/ soap and p-towels Sani bucket @ 200ppm
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12/9/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitNo problems observedReefers ok 40F or belowHand sinks okHood in good shapeTile ok*Facility is risk category 3. Certified food manager requirement met.
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12/29/2008 | Opening Inspection | 100 |
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