Beaujolais Bistro, 753 Riverside Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes:Ice bins clean and scoop stored properly. Bar ware clean and stored in clean location. Dish Machine @ 50ppm.Counter drain clean and drains properly.Tap lines clean and no issues. Handsink stocked and accessible. Service sink operational and no leaks. Glassware clean and stored in clean location.Cutting boards clean and in good condition.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Veggies @ 38 f; Condensation unit in good clean condition - no leaks. All food products stored properly. Large refrigerators @ 40 f.Ham; 38 f; Veggies 38 f; Cheese 38 f; Duck @ 38 f;. All food labeled and dated properly. All items stored in food grade containers.Reach in coolers @ 38 f. Dessert items @ 38 f; All items stored properly and labeled. Raviolis being prepped @ 58 f. Went into the freezer after being prepped.Large freezer 0 f. All items frozen. Raviolis frozen. Sauces cooking @ 170 f. Observed proper handwashing onsite. **Handsink stocked and accessible.Hood/grill/ fryer area clean and well maintained. Spice & sauce containers labeled properly. All containers clean. Cookware; utensils; equipment clean and well maintained. Prep area clean and well maintained. Observed proper food prep and handling onsite. Server area: Trays with utensil clean; Glasses clean and stored in clean location. Dish machine @ 50ppm. Sprayer in good condition. Knives and storage magnets clean and storage free of debris. Dry storage clean and all items stored properly. Cutting boards clean and in good condition.Customer area clean and well maintained. Restrooms stocked and clean.Discussed sous vide process for duck - no issues following HACCP - Operator following process. Temp logs must be maintained for facility records.
|
4/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Handsink stocked and accessible. Glass washer @ 50ppm.Bar ware clean and well maintained. Ice bin clean and no leaks. Drain around bar clean and drains properly. Cutting boards clean and in good condition. Glassware clean and stored in clean location.Bar area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Large refrigerators @ 40 f. Beef @ 38 f; Lamb 38 f; Oysters 38 f. Veggies 38 f; Cheese 38 f; Duck @ 38 f; Potato leek @ 38 f. All food labeled and dated properly. All items stored in food grade containers.Reach in coolers @ 38 f. Dessert items @ 38 f; All items stored properly and labeled. Large freezer 0 f. All items frozen. Cooking: Rabbit @ 159 f. Observed proper handwashing onsite. **Handsink stocked and accessible.Hood/grill/ fryer area clean and well maintained. Spice & sauce containers labeled properly. All containers clean. Cookware; utensils; equipment clean and well maintained. Prep area clean and well maintained. Observed proper food prep and handling onsite. Server area: Trays with utensil clean; Glasses clean and stored in clean location. Dish machine @ 50ppm. Sprayer in good condition. Knives and storage magnets clean and storage free of debris. Dry storage clean and all items stored properly. Cutting boards clean and in good condition.Customer area clean and well maintained. Restrooms stocked and clean.
|
9/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sink okDishwasher okIndirect where neededSurfaces smooth and cleanable*Surfaces must be cleaned and sanitized prior to operation.**Facility is a risk category 1. No Washoe County Certified Food Manager required.
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitConstruction okHand sink okDishmahcine operationalIndirect drains where neededHood sealedHot water supply ok**Facility will be a risk category 3. A minimum of one full time Washoe County Certified Food Manager is required on staff at all times. Requirement currently met.
|
1/15/2014 | Opening Inspection | 100 |
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