- [4] Facilities to maintain product temperature
2 door makeup table/cold holding unit shall be repaired to maintain food temps. at 41 F or lower.Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.* PHF foods temped on line noted <44 F; all PHF foods moved to walk in unit and maintenance arrived on site to repair. ** Do not use this unit until repaired.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Please replace the lid to the hsbc reach in freezer lid to be in good repair. Observed lid cracked and may be a potential for a physical hazard to food stored open below.
- 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.Pete Kenneson is also certified to oversee this kitchen. M130833; exp. date: 11/19/19.Hot holding temps. recorded:Pulled pork @ 170 F; cooked vegetables @ 182 F; brisket 161 F; aus jus @ 150 F and soup @ 185 F. Final cook temperature of chicken wings @ 204 F and final cook templ of corned beef @ 166-195 F. Cold holding temps. recorded:cut tomato 39 F; cheese @ 41 F; precooked onions AZ@ 41 F; iceburg lettuce wedges @ 36 F; cheese slices @ 41-44 F.Notes:Do clean around can opener holder or replace holder that is in poor repair. Time temperature logs noted being used and completed daily for walk in units.All other cold holding units checked OK < 41 F. Reviewed with PIC person in charge no bare hand contact to ready to eat foods. Observed good handwashing and no bare hand contact with ready to eat foods. Do monitor food handlers for proper handwashing and at proper times.
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3/17/2016 | Routine Inspection 1st | 96 |
- 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] 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 stockedDishwasher: observed final rinse >=180F Sanitizer bucket 200-300 ppm Quat Food storage goodAll fridges <=41F; temp logs in useFreezers <=0F; temps logs in useFood items are covered and dated Walk-in fridge:cooked chicken wings 38Fbeans 39Fpasta 39FSoups at side station 176-180FMeat slicers cleanReviewed 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 | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed a large container of chili dated 11/17 that was 50F. All other food items in the walk in fridge were 40-42F. Chili was voluntarily discarded - corrected on site.
- General Comments that relate to this Inspection
Minimal food items are cooledReviewed process for cooling baked potatoes; recommend checking cooling system and reviewing 6 hour cooling processAll fridges <40FWalk-in fridge: whole muscle meat 40-42FSoups and sauces 40-42Fsliced pork 42FAll food items covered and datedFood storage goodIce machine clean/scoop storage goodObserved final rinse >180F on dishwasher smaller dishwasher 100 ppm ClFRP in kithcen is going to be replaced after the brewery restaurant is completed All food items on the line are heated to at least 165F in the bain marie Sanitizer buckets 200-400 ppm Quat meat slicers are cleanproduce is prepared away from meat prep areas All freezer <=0FFacility is utilizing temperature logs on all cold holding units
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11/18/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All fridges <=41FAll food was covered and datedRice 41F; stew meat 42FDipper well was removed and staff now clean items after use and replace utensils throughout the day or if soiled Facility is not longer using Quat; all sanitizer buckets were 50 pm Cl; ensure all chemicals used for cleaning and sanitizing are approved for food contact surfaces All required areas were cleanedHandsinks clean and stockedRecommend acquiring test strips or high temp thermometer for daily testing of dishwasherChemical dishwasher was 50 ppm ClIce machine was clean Front cook lineRice 160F; all fridges <-41FAll food covered and datedTiles grout in the tile floor in front of the hot water baths and along the cook line is starting to erode away; This will need to be repaired by the next routine inspection.Facility requested electronic inspection reports
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10/31/2013 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Both walk-in fridges were at 40F. Ice on condenser unit was removed. All other violations from the last inspection will be followed up during next inspection
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10/10/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Both walk-in fridge were at 50F; all food was moved into the walk-in fridge in the warehouse. Units cannot be used until units can hold 41F. Maintenance was onsite during the inspection and began repairing unit. Also observed ice developing on the drip plate and the copper lines to both condensors. Need to remove ice to prevent food contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed mold growing in the dipper well; however; there was ample water flow and water was clear. Need to clean and sanitize to prevent food contamination. Recommend cleaning on a more routine basis to prevent mold growth.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility is currently using Quat-based sanitizer in sanitizer buckets; chlorine in small dishwasher and large dishwasher is high temp. Need test strips for Quat sanitizer (buckets tested at >400ppm Quat); need to keep sanitizer between 200-400 ppm Quat. Recommend testing dispenser daily to ensure proper concentration of Quat sanitizer. Recommend testing chlorine-based sanitizer daily to ensure proper sanitization.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The floor in front of the roast line and in front of the wok are missing grout and pooling water is visible. There are tiles missing in front of the wok area as well; need to repair to prevent pooling water; vermin attraction and facilitate proper cleaning and sanitization.The following areas are dirty and need to be cleaned to prevent vermin attraction and facilitate proper cleaning: - The wall under the tables in the dishwasher room- The floor in the left side of the left ice machine - The floor in the "doghouse" dry storage area- The floor in the win walk cooler- The floors in both walk-in fridge
- General Comments that relate to this Inspection
If facility is going to begin using reduced oxygen packaging precesses; they will need to develope a HACCP plan for all processes and submit to the Health District for approval.
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10/8/2013 | Routine Inspection 1st | 91 |
- [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 soda spilled under soda bag in the box area. Clean on regular basis to maintain sanitary condition. Correct by the end of 11/08/12.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed stereo dirty with food debris on shelf above prep area. Stereo must be wipe down on regular basis to prevent cross contamination. Remove from area or clean. Correct by the end of 11/08/12.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f; Chicken 39 f; Ribs 39 f; Pork 39 f; veggies 39 f.Freezers 0 f; All food products frozen.Hot holding: Chicken 170 f; Beef 168 f; Mash potatoes 154 f.Bakery - counters clean; food bins clean; scoops ok. Handsinks stocked and accessible. All handsinks operational. 3 compartment and prep sinks operational. No leaks in plumbing. Sprayers at pot sinks in good condition. Dishwasher @ 188 f final rinse. Floors; kettle area; hoods; handles clean.Dry storage clean and all food products stored properly. Veggie prep area - counters clean.Prep areas clean. Spice containers clean. Hood/fryer area clean.**Observed proper handwashing and proper food prep onsite.
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11/8/2012 | Routine Inspection 1st | 98 |
- [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 in prep area below prep sink shallow pans dirty with food debris. Correct by the end of 4/21/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Bon Maire: Chicken noodle soup 174 f; Chili 169 f. Chicken just done boiling @ 180 f. Hood/kettle area clean.Fryer area clean.Hot holding: Chicken 170 f; Mash Potatoes 160 f; Veggies 158 f.Meat slicer area: Prime rib @ 38 f. Freezer 0 f. All food products frozen.Refrigerators 38 - 40 f. Cheese 40 f. Desserts 39 f. Small dishwasher @ 50ppm.Dishwasher 178 f final rinse.3 compartment operational - No leaks in plumbing. Handsinks stocked properly and accessible. Floors and counters clean. Ice machine clean scoops ok.
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4/20/2011 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed food scoops submerged in food products. All scoops need to be stored handle up or in food grade containers. Tim Troop correct onsite.
- [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 lids on food bins dirty w/ food stains. Correct by 11/16/10.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Handsink not stocked with paper towels in bakery. Corrected onsite.
- [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.Ventilation vent missing a section. Install new vent guard in dishwasher area. Correct by 11/23/10.Walk in refrigerator ceiling and walls have dust debris. Clean all walls and ceilings to maintain sanitary conditions. Correct by 11/19/10.In dry storage room by ice machine wall will need to be mad smooth sealed; durable; and easily cleanable. Correct by 11/23/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f; Chicken 39 f; Ribs 39 f; Pork 39 f; veggies 39 f.Freezers 0 f; All food products frozen.Hot holding: Chicken 160 f; Beef 168 f; Mash potatoes 154 f.Bakery - counters clean; food bins clean; scoops ok. Handsinks stocked and accessible. Dishwasher @ 188 f final rinse. Floors; kettle area; hoods; handles clean.Dry storage ok.Veggie prep area - counters clean.
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11/16/2010 | Routine Inspection 1st | 95 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed food scoop in pasta salad in Walk in.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [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.Observed in prep area hole in wall. This provides an entry for vermin and also haborage. This will need to be repaired by 12/22/09.
- General Comments that relate to this Inspection
Walk in @ 40 f; Floor clean. Ribs 38 f; Ham 38 f. All food properly labeled and stored.Reach in @ 40 f. Ham 39 f; Deli meat 40; Steaks 39 f. Freezer @ 0 f; All food frozen. Hot holding: Potatoes 164 f; Eggs 168 f; Chili 171 f.Bon Marie: Soup 150 f.Ice machine clean and scoop stored properly.Handles; counters; floors clean.Dishwasher 190 f; Ceiling - ok.
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12/9/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**Ok to operate; Ok to issue permit**All violations corrected from original inspection-Floor underneath fryer repaired-Walls repaired throughout kitchen. New holes need to be sealed in a timely manner.-Hood and backing on line is re-sealed-Walk in flooring and ramp repaired. Numerous seams exist in the repair job. THESE SEAMS MUST REMAIN SEALED AT ALL TIMES AND NO WATER MUST COOLECT IN WALK; FAILURE TO MAINTAIN THESE CONDITIONS WILL REQUIRE REPLACEMENT OF FLOOR.-Ceiling tiles replaced-Lights shielded-All reefer doors self closing.
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2/6/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operateThe following must be completed prior to issuance of permit:1) Floor underneath fryer needs to be repaired. Finshed flooring must be durable; smooth and easily cleanable2) Metal covering to wall near tilt skillets needs to be repaired. Wall must be sealed and cleanable.3) Re-caulk hood and backing on cook line4) Repair large hole in hallway leading out to buffet eating area. Hole is behind trash can.5) Replace walk in floor and ramp. Old floor is rusted and cracked - leading to moisture problems when water sits underneath.6) Re-seal wall backing behind ovens.7) Seal any other holes in walls.8) Replace all ceiling tiles that are not in good shape.9) Shield all lights in kitchen area.10) All reefer doors must stay closed by themselves. Old latch method needs to be removed and doors repaired.General notes:All hot and cold holding units okDishwashing area in good shapeHand sinks ok*Facility is risk category 5. Certified food manager requirement met.
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12/29/2008 | Opening Inspection | 100 |
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