- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
High temp. dishwasher noted at 190 F final rinse temperature. Data plate/dishwasher specifications on dishwashing unit and temperature gauge devices on machine.** All other violations are still outstanding and abatement set for 03/22/16.*** Facility requests 14 days for new NSF cold holding unit to replace reach in freezer on 3/29/16.
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3/18/2016 | Routine Reinspection 1st | 96 |
- [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.The butter and margarine blend must be stored under temperature controls. Time as a public health control may be used with approval from the health authority and must include a written procedure for the items that will be using this procedure. The time it is removed from cold holding at 41 F or lower and the time it is to be discarded 4 hours later must be time marked on the PHF (potentially hazardous food). Food that is stored in this manner must be discarded by the end of 4 hours. Shrimp @ 51 F; butter blend between 55-71 F; both items voluntarily discarded and corrected on site.Reviewed with operator to store PHF foods half full in hotel pans and keep food covered when not in use on the hot line to maintain proper cold holding at 41 F or lower. Several items on the hot line noted above > 41 F. PHF foods stored are high turnover foods. Do maintain proper temperature at 41 F or lower or provide a plan for using time as a public health control.
- [2] Food protected during storage; preparation; display; service; transportation
Observed bare hand contact with ready to eat foods throughout restaurant. Each incident was corrected on site with employee discarding ready to eat food that was handled with bare hands and employee directed to wash hands prior to putting on clean gloves. * Corrected on site. ** Observed ice machine visibly dirty and a mold like substance on deflector plate. Facility shall clean and sanitize ice machine and maintain ice machine in a sanitary condition at all times. Reviewed with operator no bare hand contact with ready to eat foods. This is not a glove use policy; it is a no bare hand contact policy. THe only time that an employee may touch ready to eat foods with bare hands in when washing or fruits and vegetables.
- [1] Thermometers provided and conspicuous
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed employee begin to wash hands in prep sink with no soap.Observed employee wash hands and dry hands with a cloth towel. Observed employee wipe gloved hands on apron and handle ready to eat food.Observed employee on cookline handle cooked bacon with bare hands.** Reviewed with operator that only a single band ring with no stones is permitted to be worn as a food handler. No wrist jelwrey is permitted. Discussed with operator proper handwashing and appropriate times.* Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.High temperature dishwasher noted at 125 final rinse. Repairman on site at time of inspection.; * Use one of the three compartments at 3 comp sink to sanitize food service equipment using Quat at levels between 200-400 ppm.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Please repair the following items to be clean and in good repair:1) Repair the crack inside the liner of ice machine.2) Replace the two door "Delfield" cold holding unit to be in good working condition. This unit observed heavily soiled with grease and the interior door with exposed insulation.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Clean the handsink at hostess station of all visible staining.Replace the torn gasket at the salad bar bin.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored throughout hot line.* Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.All holes in walls and ceilings shall be filled to be smooth; durable; and easily cleanable.The lights above the hostess station shall be shielded or a light cover provided.All ceiling tiles with visible black handprints shall be cleaned or replaced throughout kitchen.
- [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.All employee personal artifacts shall be stored separate from food service equipment and operations. Observed personal drinks; clothing and other items improperly stored.Reviewed with operator to store employee personal drinks covered with a lid and a straw provided. Discontinue allowing employees to use bottled water with a cap on food line.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Cold holdig temps. recorded: Empire line- ham @ 36 F; raw steak @ 46 Egg station- dice tomatoes @ 52 F; jalapeno @ 47 F; ham @ 54 F; raw eggs 60 F (This is high turnover food and was covered at time of inspection).Hot holding checked OK and foods temped above 135 F: country gravy @ 164 F; beans @ 186 F; mashed potatoes @ 190 F and home fry @ 148 F; beef @ 163 F; rice @ 146 F; and soups > 135 F.CFPM (list all CFPMs in facility): Employee Name; Program and Cert #; Expiration DateThis restaurant has two other certified food protection managers:1) Jason Povey M120696 exp. date: 07/20/172) William Schmidt M120167 exp. date: 05/18/16Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.** Please post all food protection manager certificates on site in a conspicous spot of restaurant.*** Discussed with operator employee sick policy. Employees must be excluded from premise with any GI illnesses such as vomiting and diarrhea for 48 hours from the time of the last incident. Handwashing signs and cross contamination/no bare hand contact to ready to eat food signs provided at time of inspection; A reinspection is required.
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3/16/2016 | Routine Inspection 1st | 78 |
- General Comments that relate to this Inspection
Violation from the last inspection has been corrected Advisory has been posted. Discussed adding advisory to menu during next printing
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9/4/2015 | Routine Reinspection 2nd | 100 |
- [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.
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9/2/2015 | Routine Reinspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed microwave with a cracked door with a large hole. Need to replace unit so that all surfaces are smooth; sealed and cleanable - 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
Handsinks clean and stockedGnocchi 150Fgravy 165Fbeans 175Fsliced tomatoes 41FAll fridges <=41FFreezer <=0FHamburger pattie storage <=41FFood storage goodCountry style gravy is made dailyreviewed cooling process for baked potatoes meat slicer is clean Reviewed 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 | 98 |
- General Comments that relate to this Inspection
Fridge drawers under west grill was holding whole muscle meat that was 45F on the top and 43F on the bottom; meat is from a reach-in at 40F and has only been on the line for 1.5 hours. Fridge is too packed and cannot hold temperature. Meat is gone by 13:30. Food that is out of temp for >=40 hr must be discarded. Discussed garlic butter used on meat dished with contact; facility must use a time stamp system if product is going to be held at room temperature and/or use smaller containers. All food storage goodFridges <=40FHandsink clean and stockedraw hamburgers 38Fsliced tomatoes in make-up unit 40Fgravy 187Fbeans 190Fminimal leftovers after lunch and dinner rushes dry towels used on the make-up table looked clean and are changed on a routine basis
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11/18/2014 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Oberved missing tiles and tiles missing grout under the fryer. Observed pooling water and grease under unit. Need to repair floor to prevent vermin attraction and facilitate proper cleaning.
- General Comments that relate to this Inspection
All front make-up tables were at 41FThe right make-up table is old and has issues icing up around the top trough; if unit cannot hold temperature it will need to be repaired or replaced Recommend installing the lids on the make-up table so the food can be covered during slow times and reduce load on condenser Handsinks clean and stockedAll dishes are washed in the main kitchen Tuna salad 40Fraw hamburger mean 43F
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10/9/2013 | 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 food tendizer dirty with food debris stored on the counter. Observed meat scale dirty with food debris. Clean on regular basis to prevent cross contamination of food products. Correct by the end of 11/8/12.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed around the fixtures on the handsink dirty with food debris. Clean around handsink on regular basis to prevent cross contamination when washing hands. Correct 11/8/12.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall behind handsink dirty with black substance. Clean on regular basis to maintain sanitary conditions. Correct by the end of 11/8/12.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in coolers and drawer coolers @ 40 f. All food stored properly. Sliced tomatoes 38 f; Melons 38 f; Deli meat 38 f; cheese 38 f; Ham 39 f; Burgers 38 f; steak 38 f; Boiled eggs 40 f; chicken wings 40 f.Freezer 0 f. All food products frozen. Hot holding: Mashed Potatoes 143 f; Veggies 164 f; Oatmeal 150 f; Chicken 169 f; Rice 162 f. Steak on grill @ 195 f. Server reach in cooler @ 40 f; Ranch dressing @ 40 f. All serving utensils clean and stored properly. Cutting boards clean and in good condition. Hood/grill/ fryer area clean.Handsink stocked properly w/ soap and p-towels.Dining area well maintained and clean.
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11/8/2012 | Routine Inspection 1st | 95 |
- [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 sides of reach in cooler dirty with food stains. All equipment must be wiped down and cleaned on regular basis. Correct by 4/22/11.Observed on bottom of shelf of reach in freezer dirty with food debris. Clean by 4/21/11.
- [1] Installed; maintained
Observed prep sink leaking water when turned off. Repair by 4/21/11.
- [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 on south side obstructed by trash can and buckets. All handsink must be accessible. Corrected onsite.Observed handsink dirty - handsink must be saintized on regular basis to maintain sanitary conditions. Correct by the end of 4/20/11.
- [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 floors dirty with food stains and debris in Server Area. Clean on regular basis to maintain sanitary conditions. Correct by 4/21/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in Walk in cooler for Empire Diner ceiling by fan unit dirty with dust build up. Correct by 4/22/11.Observed hood and stainless steel wall filthy with grease build up. This area needs a deep cleaning by 4/27/11.Observed in Server area - salad makeup area FRP walls stained with food debris. All walls must be cleane on regular basis to maintain sanitary conditions. Correct by 4/21/11.
- General Comments that relate to this Inspection
The following was observed during the inspeciton:Reach in coolers @ 40 f. All food stored properly. Sliced tomatoes 38 f; Melons 38 f; Deli meat 38 f; cheese 38 f; Ham 39 f; Burgers 38 f; steak 38 f; Boiled eggs 40 f. Freezer 0 f. All food products frozen. Hot holding: Mashed Potatoes 143 f; Veggies 164 f; Conred beef 155 f; Oatmeal 150 f; Chicken 169 f; Rice 162 f. Handsink stocked properly w/ soap and p-towels.Dining area well maintained and clean.
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4/20/2011 | Routine Inspection 1st | 92 |
- [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 blocked with garbage can. Corrected onsite. Observed Soap fixture broken. Correct by 11/17/10.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed food debris on hot /cold handles at handsink. Clean all handles on regular basis to prevent cross contamination issues. Correct by 11/16/10.
- [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 in server area floors dirty. Clean all floors in server area on regular basis to maintain sanitary conditions. Correct by 11/16/10.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean all frp wall around handsinks & food prep areas. Observed food stains on walls. Clean by 11/17/10 to maintain sanitary condtions.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in unit 40 f; Hamburger patties 40 f; Deli meat 40 f; Chicken 40 f; Veggies 40 f.Freezer 0 f; All food frozen. Hot holding: Mashed potatoes 161 f.Handsinks stocked properly.Hood/ grill area clean.
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11/16/2010 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food stains on handsink and also makeup unit next to handsink.Observed hood vent grate w/ built up grease and dust. Presently supposed to be cleaned next week.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed garbage can in front of handsink. Handsinks must be accessible at all times so employees can wash hands. Correct on site.
- General Comments that relate to this Inspection
Reach in 40 f; Hamburger patties @ 40 f; Chix 40 f; Cheese 40 f.Freezer 0 f; All food frozen.Floors; counters; handles - clean.Cutting boards clean and smooth no deep cut grooves.
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12/9/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sinks okHood okReach ins 40F or belowFlooring in good shape*Facility is risk category 3. Certified food manager requirement is met.
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12/29/2008 | Opening Inspection | 100 |
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