- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Bar needs chlorine test kits to check dishwasher on a regular basis; machine needed priming prior to getting to 50ppm chlorine. Check dishwasher daily; train staff on checking dishwasher; and obtain chemical test kits.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility must obtain chemical test kits for dishwasher and sanitizer buckets; facility needs chlorine test kits and quaternary ammonia test kits.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain sanitizer buckets on main line with 50-100ppm chlorine or 200-400ppm quaternary ammonia.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink stocked and functional; however; sanitary towels need to be more accessible.Speed guns and cup holders checked clean.Ice properly dispensed.Glasswasher checked at 50-100ppm chlorine after priming; check machine daily with chemical test kits.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; potatoes at 151F; coconut and peanut cream soup at 159F; red pepper sauce at 156F.Cold-holding checked good; pork chop at 42F; beef filet at 41F; fish at 38F; prime rib in walk-in refrigeration at 38F.Most products date marked; ensure ALL products date marked per new Washoe County Food regulations. Observed glove use with ready-to-eat foods. No bare hand contact allowed with ready-to-eat foods per new food regulations.All refrigeration and freezer systems checked within regulation; walk-in checked at approximately 36F.Handsinks stocked and functional.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.One Certified Food Manager on record:Christy R. Cheney; M130406; 05/21/2018No failed exams or new certifications****
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10/22/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Routine Reinspection:Bar dishwasher has been repaired and checked at 50-100ppm chlorine on final rinse sanitization.
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8/27/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall discontinue using cloth towels on ready-to-eat lettuce; cloths may impart chemicals on lettuce.Facility shall ensure all potentially hazardous foods at salad station are holding in ice; this will ensure product holds at 40F or below.Facility shall discontinue storing batter mix on clean plates.***all corrected on-site***
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Glasswasher sanitizing at <50ppm chlorine; repair unit to maintain 50-100ppm chlorine on final rinse sanitization. Discontinue using this dishwasher until repaired. Use kitchen dishwasher***Reinspection on 08/27/2014
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice properly dispensed.Handsink stocked and functional.Refrigeration unit checked within regulation at <40F; date codes checked ok.NRS 446 Health Warning properly posted***Reinspection on 08/27/2014 (Inspector would like to conduct inspection with Chef on duty) Chef off on 08/26/2014
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; tomato bisk soup at 166F; grits cooking at 179F; brown gravy at 177F; mushroom sauce at 152F.Cold-holding checked good; crab rolls at 42F; scallops at 41F; corvina fish at 42F; swordfish at 38F.Walk-in refrigeration checked at approximately 37F; food products properly stored.Dishwasher sanitizing at 50-100ppm chlorine; sanitizer bucket available at 50-100ppm chlorine.Handsinks stocked and functional; observed handwashing.Consumer Advisory posted for raw and undercooked items.Restrooms stocked and clean.
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8/20/2014 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall place all potentially hazardous foods deep in ice (make-up refrigeration unit) to ensure all products stay at 40F or below.Facility shall keep towels off ready-to-eat food products; this will help ensure no chemical residue from the laundering process imparts onto the food product.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Facility shall maintain a sanitizer bucket with 50-100ppm chlorine or 200-400ppm quatinary ammonia on front line.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser near bar handsink; sanitary towels must remain clean and dry for effective handwashing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair broken tiles (base coving and walls) to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Bar high temperature dishwasher sanitizing at >180F.Speed gun and cup holder checked clean.Ice properly dispensed.Date marking codes on dairy products (bar area) checked good.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; mushroom sauce at 146F; sweet mashed potatoes at 144F; regular mashed potatoes at 143F; cauliflower soup at 162F.Cold-holding checked good; dressings at 39-44F; cheese at 42F; beef at 43F. Cold-holding temperatures on make-up unit checked above 40F (to be corrected as noted above).Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsinks checked stocked and functional; reviewed the importance of using gloves with ready-to-eat foods.Refrigeration and freezer systems checked within regulation.Provided Consumer Advisory for any raw and undercooked food items.
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10/11/2013 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
**All items from original inspection corrected-Soup cooling process is improved. Metal pots being used in ice baths and temperatures are taken prior to placement in walk in.-Tongs now stored in hot water. Water changed when dirty-General cleaning has been done. Facility in good shape-Tiles repaired; ice cream dipper well leak resolved; two compartment sink leak repaired.Two maintenance items remain to be repaired:1) Ticket machine on line is missing back cover; and is not cleanable. Repair or replace unit so that it may be wiped down2) Ice machine slider is covered in duct tape and needs to be replaced.**In addition; a minimum of one full time Washoe County Certified Food Manager is required on staff at all times. Chef has until end of October to obtain.
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10/5/2012 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Soup (lobster bisque) found @ 50F after one day in walk in. All products must be cooled rapidly; from 140F to 40F within 4 hours. This is the second year in a row with a cooling issue on soup. **Product voluntarily discarded. Reviewed cooling procedure with chef. See notes.
- [1] In-use food; ice dispensing utensils properly stored
Tongs stored in chemical sanitizer. Sanitizer concentration was high (+200ppm chlorine). Store tongs and utensils in hot (140F +) water or ice water to prevent bacteria growth and eliminate potential chemical contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Several maintenance issues observed; ranging from broken tiles; wall penetrations; ice cream dipper well leak; two compartment sink leak; and ice bin slider covered in duct tape. These items need repair to allow for proper cleaning and elimination of potential standing water and cross contamination issues.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning in some areas is needed. Many out of the way floor spaces (such as behind floor sinks; and under dry storage shelving; have quite a bit of food build up. Facility should be deep cleaned to eliminate any food build up to prevent potential pest issues and cross contamination issues.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoops stored correctlyIce machine cleanDishwasher @ 50ppm chlorineFacility cleanSpeed gun clean
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 100ppm chlorineTest strips on siteAll refrigeration okWalk in @ 38-cooled pulled pork @ 38F-beef @ 38FReach ins @ 40F or lessLine drawers @ 39F*Discussed the small amount of product that is kept on ice for service at line and reviewed the need to sink the bucket into the ice to keep all the product at 40F or belowNo pest issues observed-Pest control is done on outside of facilityRaw product is stored separately from ready to eat product*Reviewed proper storage order for raw product - from bottom to top - poultry; beef; pork; fish.*Reviewed benefit to cleaning of eliminating clutter; and importance of keeping personal drinks below food surfaces.**Reviewed importance of cleaning (break down and wash; rinse; and sanitize) slicer within 4 hours of use.**Cooling procedure for soups is ice bath in large plastic bin; then bin goes into walk in. Discussed the need to use water in ice bath; benefit to using metal container vs plastic; and the need to check the temperature of the product priod to placing it in the walk in.**Facility has recently lost Certified Food Manager. A minimum of one full time Washoe County Certified Food Manager must be on staff at all times to ensure safe food handling procedures. *30 days to obtain*
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9/25/2012 | Routine Inspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Beef and barley soup prepared day before found @ 50F. Product voluntarily discarded. Risoto recently made found at 90 in plastic container. Product spread onto flat sheet pans to complete cooling process. Discussed cooling with operator exensively - see notes.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoop stored correctlySpeed gun cleanDishwasher @ 50ppm chlorineFacility cleanRestrooms stocked
- General Comments that relate to this Inspection
Hand sinks stockedDishwasher @ 100ppm quatPest control in place -no sign of any pest activityTest strips on siteFacility clean-behind line cleaned approximately every two weeksSanitizer bucket @ 100ppm chlorine*Tongs for raw product also kept in chlorine solution. Reviewed new policy that only hot water (140F+ or ice bin) is acceptable due to potential chemical contamination. Raw product storage kept separate from ready to eat foods*Reviewed proper storage order with chef - from bottom to top - poultry; beef; pork/seafood.All refrigeration @ 40F or below-walk in @ 38F-line drawers range from 38F - 41F-make up unit @ 39FSushi rice is only made in small batches and discarded by end of night. Product is also acidified; though not tested. No product is held over.**Reviewed cooling practices with operator. Normal practices for soups are ice baths in 4 inch hotel pans; with constant stirring. Placement in larger holding bin after cool. Discussed possible use of ice wands; using 2 inch hotel pans; and using metal holding buckets instead of plastic.Risoto cooling is normally sheet pans until product is below 40F and then placement in holding bin. This practice should be adequate if done properly.Overall; discussed the importance of monitoring the cooling process; or at least periodically testing the method to ensure that proper cooling is occurring. All products must be cooled from 140F to 40F within 4 hours to prevent potential bacteria growth. Monitoring suggestions included testing temperature periodically during the cooling process to determine how fast the product is cooling; before leaving at end of night; and in the morning to ensure that cooling completed properly.
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7/6/2011 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Condenser unit in walkin unit leaking. Repair leak to prevent potential condensate from coming into contact with food product.Door to ouside trash area should have weather stripping to prevent potential access from pests.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sink paper towel dispenser in dishwashing/prep area out of order; no other paper towels available. Repair unit to dispense paper towels or set up alternate towel dispenser.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoop okSpeed guns cleanDishwasher @ 100ppm-Ecolab maintains unitTest strips available**Recommend moving blender to prevent splash hazard from hand sink**Discussed use of sanitizer cloth for wiping down surfaces
- General Comments that relate to this Inspection
Chefs food safety knowledge is excellent; practices are clearHand sink stockedDishwasher @ 100ppm chlorineTest strips availableSanitizer buckets @ 100ppm chlorine-tongs for meat dispensing on line stored in bleach bucketsCooled products 40F or below-stock 38F-chicken 38F*Discussed cooling practices with chef. Cooling practices are ice wands for stocks/soups and sheet pans for noodles; rice etc. Practices are good.No sign of pests-Pest control in placeRefrigeration ok-walk in @ 40F-line drawers @ 40FProduct stored correctly; raw separate from ready to eat.**Discussed proper ordering of raw meat products with chef and discussed general storage issues. **Jason has recently taken over as Executive Chef but does not have his Washoe County Food Manager Certificate yet. 60 days to obtain; list of instructors provided.
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10/11/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedScoops okDishwasher @ 50ppm*Sanitizer looked a little on the light side - operator will recheck on a regular basis to ensure proper sanitizer levels.Speed gun clean
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedDishwasher @ 100ppm chlorineProduct stored correctlyRefrigerators @ 40F or below*One refrigerator running @ 42F - within thermometer error; but bordering on problem. Discussed with operator.Food temperatures 40F or below-salmon - 38F-steaks - 37F-Crab cakes - 40FSanitizer buckets @ 100ppm chlorineFacility cleanOutside garbage area cleanCooling process observed for sauces -ice baths and stirring used; process appears adequate**Noted slow draining hand sink on server line - operator will check into it to ensure proper drainage**While hand sink on server line is within reach of cook line; recommend making at least one exclusive hand sink on cook line to facilitate hand washing on line.**Discussed tong handling to prevent potential cross contamination; temperature checks by cook staff to ensure proper holding temps; and proper storage of butter. All practices appear to be adequate.
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9/9/2009 | Routine Inspection 1st | 100 |
- [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. Note: Mgr. John will speak w/staff.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [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.
- General Comments that relate to this Inspection
Designated handsink must have soap/towels available at handsinkReach-in temps were all <40FBar dispensing gun cleanBar sanitizing dishwasher is not dispensing correct amount of sanitizer; Note: Mgr. John stated that a repair rep. is on his way as he lives near the restaurant. Advised him he had 48 Hrs to complete repairs and that all glassware will need to be bussed to Main Kitc. sanitizer dishwasher.Customer restrooms were clean and stocked.
- General Comments that relate to this Inspection
Handsinks stocked; Note: Ensure employees do not use handsinks as dump sinks.WALK-IN REFRIG. @34FWALK-IN FRZR @-1FTemps noted: Raw steak @38F; Raw beef patties @37F; Cooked beef patty @169F; Raw Scallops @ 35F; Raw shrimp @34FSanitizer dishwasher used for dishware - tested - 100 ppm ClAll reach-in units were <40FDumpster area clean
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10/30/2008 | Routine Inspection 1st | 88 |
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