- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All drink products have current dates.2 doors refrigerator @ 40 f. All drink product (whipped crea; oj; and juice) have current dates. Glassware clean and stored in clean location. Floors and bar area clean.Handsink stocked and accessible. 3 compartment sink operational.Test strips on hand for sanitizer @ 50ppm.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Hot dogs @ 38 f; Beef 39 f; Cheese 38 f; All hard shell eggs stored properly in own location. Condensation unit in good condition. Reach in coolers @ 40 f. Diced Ham @ 38 f; Deli meat 39 f; Cheeses 38 f; Sliced tomatoes 38 f; Mushrooms 39 f. All stored in food grade containers & in good condition. Cutting boards in good condition. Hot holding: Gravy @ 165 f; Sauce 158; Beef 38 f.Freezer 0 f; All food products stored properly and frozen. Hood/ grill area ok. Prep areas clean.Dry storage clean and all food products have current dates. All can goods in good condition and dates current. Customer area clean and well maintained. Bathrooms clean and stocked. Dish Machine @ 50ppm. Test Strips on handAll utensils; cookware; plates; glasses clean and stored in clean location.Handsink stocked properly and accessible.Observed proper food prep and handling onsite.Floors and counters clean & well maintained.
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6/29/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All drink products have current dates. Glassware clean and stored in clean location. Floors and bar area clean.Handsink stocked and accessible. 3 compartment sink operational.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Hot dogs @ 40 f; Beef 39 f; Cheese 38 f; All hard shell eggs stored properly in own location. Condensation unit in good condition. Reach in coolers @ 40 f. Diced Ham @ 39 f; Deli meat 39 f; Cheeses 38 f; Sliced tomatoes 38 f; Mushrooms 39 f. All stored in food grade containers. Cutting boards in good condition. Freezer 0 f; All food products stored properly and frozen. Hood/ grill area ok. Prep areas clean.Dry storage clean and all food products have current dates. All can goods in good condition and dates current. Customer area clean and well maintained. Bathrooms clean and stocked. Dish Machine @ 50ppm. All utensils; cookware; plates; glasses clean and stored in clean location.Handsink stocked properly and accessible.Observed proper food prep and handling onsite.
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1/14/2014 | Routine Inspection 1st | 100 |
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9/10/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Ham 38 f; Beef 38 f; Cheeses 37 f; Hot dogs 38 f. All food products stored properly. Condensation unit clean and in good condition. Freezer @ 0 F. All food products frozen. Reach in coolers @ 40 f. Diced ham 38 f; Deli meat 38 f; Sliced tomatoes 38 f. Hot holding: Gravy @ 168 f; Beef 174 f. All ladles stored properly and clean.Cutting boards; slicer; equipment clean. Dry storage clean and food products stored properly. All food and drink products have current dates. Utensils; cookware; plates; glassware clean and stored properly. Handsink stocked properly and accessible. Dish Machine @ 50ppm final rinse. Sprayer in good condition. Mop sink area - ok. Bathrooms clean and stocked. Floors and counters clean. Customer area clean and well maintained.
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7/8/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Buckets of cooked/baked potatoes found stored on floor of walk-in - store all food products at least 6" above ground and keep products covered during storage to prevent cross-contamination - Corrected on-site.
- [1] Thermometers provided and conspicuous
Provide thermometer in reach-in
- [1] Non-food contact surfaces of equipment and utensils clean
Clean entire facility including inside walk-in (walls; wire racks); inside reach-ins (including door handles); behind and under equipment; fryers and all hard to reach areas.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean walls and floors including floor drains and perimeter of facility (behind equipment). Ensure facility is maintained on a regular cleaning schedule.
- General Comments that relate to this Inspection
Notes:-ice machine clean; scoop stored properly-three-comp. sink available for wash; rinse; sanitize - per operator; all glassware washed and sanitized in kitchen dishwasher - checked at 100 ppm chlorine -chemical test kits available.-ice bin scoop stored properly-restrooms stocked and clean-alcohol advisory sign posed as required-hand sink stocked
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-walk-in at 41F -deli meats 41F-44F -cooked potatoes 41F-45F*ensure walk-in is maintained at 40F or less and all food products are held at 40F or less - walk-in adjusted on-site-reach-in at 40F -ham; cheese and raw meats 39F-41F-discussed cooking and cooling - no problems noted-dishwasher sanitizer and sanitizer buckets checked at 100 ppm chlorine-hot holding: -chili; meat sauce/soups 160F-170F-discussed employee health policies - ensure ill employees with GI symptoms are excluded fro 48 hours after last symptom.
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8/28/2012 | Routine Inspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Potentially hazardous food found out of temperature. Found baked potatoes in walk-in at 80F- 91F. Per operator; potatoes were cooked the night before. Ensure all potentially hazardous foods are cooled from 140F to 40F within 6 hours provided that foods cool from 140F to 70F within 2 hours. Provided operator with cooking/cooling charts to verify process for cooling potatoes. Potatoes were voluntarily discarded by operator - corrected.
- General Comments that relate to this Inspection
No violation noted at time of inspection.Notes:-hand sink stocked-reach-ins all less than 40F-ice scoop stored properly-glasses washed in kitchen dish machine-ice machine clean; scoop stored properly-restrooms stocked and clean-alcohol advisory sign posted as required
- General Comments that relate to this Inspection
Notes:-hand sink stocked-cook-line make-up unit at 38F -turkey 40F -chopped ham 41F -raw steak 39F -raw hamburger 40F-hot holding: -soup 150F -gravy 157F-walk-in at 48F *ensure walk-in is adjusted to hold at 40F or less even during busy times of operation -deli ham 41F -raw beef 40F -baked potatoes 80F-91F *see note above-dishwasher at 100 ppm chlorine-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and properly stored-restroom stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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5/13/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing a box of lemmons on the floor of the walk-in cooler. All food not in impervious packaging must be stored a minimum of 6" off the floor to prevent potential contamination.- Operator storing and open tin can of corn in the walk-in cooler. Once tin cans are opened; the contents must be immediately used or transferred to a food grade container (stainless steel or plastic) to prevent the leaching of metals from the can into the food.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
OBSERVATIONS:- All food temperatures were at or near regulation (walk-in 40F; sliced tomatoes 46F; make table reach-in cooler 38F; ground beef 143F; country gravy 141F; chili 144F). Hot hold at 140F or higher and cold hold at 40F or less.- Tested dish machine sanitizing rinse at 100ppm chlorine. Must have 50-100ppm concentration.- All hand washing stations were stocked and operational.
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10/26/2010 | 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.Store scoop in drink ice with handle up or leave on stainless counter nexst to the bin.
- General Comments that relate to this Inspection
No other violoations noted. Cold unit with dairy @ 41 F.
- General Comments that relate to this Inspection
No violations noted. Walk in at 48 F. At beginning of inspection. Foods at 42 F - 43 F Had juist put a food shipment into the walk in. Came down to 44 F by the end of the inspection. Recommend keeping a written log of temperatures when your cook takes them daily. Keep all cold units @ 40 F or below.Freezer @ 10 F. Cold unit on cook linje @ 39 F. grated chese below @ 39 F. Grated cheese above @ 43 F. Slide tomatoes @ 41 F above.Cook temperature on hamburger @ 167 F. Chlorine sanitizer in dish machine @ 50 ppm.Obtain a covered receptacle for the women's rest room.Hamburgers are served rare or medium rare per customer request. Consumer advisory must be [osted where customers can clearly see it. It should state:The Washoe County Health District advises consumers that eating rare or under-cooked beef can be a health risk to0 children; pregnant women; the elderly; or opther highly susceptible individuals.Failure to post may cause a deduction in points on the next routine inspection.
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8/4/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations noted on previous inspections have been corrected.OK TO ISSUE PERMIT TO OPERATE
- General Comments that relate to this Inspection
All violations noted on previous inspections have been corrected.OK TO ISSUE PERMIT TO OPERATE
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3/12/2008 | Opening Reinspection 2nd | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Wood cutting board on the food preparation sink is split and heavily scored - Refinish; remove or replace so that the surface is smooth; non-absorbent and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Accumulation of food debris under and around dry storage shelving (opposite walk-in cooler) - Clean and maintain clean to prevent prohibited insect and/or rodent activity.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Prime; paint or seal the concrete floor as needed so that the finished surface is durable; non-absorbent and easily cleanable. There should not be any exposed concrete.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The concrete floor paint is gone in high traffic areas. Reseal or repaint with an appropriate concrete sealer/paint and primer so that the finished floor is easily cleanable and there is no exposed concrete.
- General Comments that relate to this Inspection
FAILURE TO CORRECT THE LISTED VIOLATIONS WITHIN THE TIME FRAME NOTED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPREATE.
- General Comments that relate to this Inspection
OK TO ISSUE PERMIT TO OPERATE W/ CONDITIONS LISTED
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3/10/2008 | Opening Reinspection 1st | 95 |
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1/31/2008 | Opening Inspection | 100 |
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