- General Comments that relate to this Inspection
Refrigeration units were serviced again; thermometers checked at below 41 F. Products temepratures checked at below 41 F in all units.Proper cooling practices have been set in place too cool foods to 41 F within required time frames in walk-in cooler before before being placed in refrigeration units.Facility has two additional CFPM's:Grant Currant; ServSafe #1580169; exp 8/22/2017Israel Brenner; ServSafe #98885736; exp 3/27/2018All CFPM's took exam over one year ago.
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8/17/2015 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Baked potatoes 47 F; mashed potatoes 49 F; scalloped potaotes 50 F; cooked and peeled potatoes 44 F in refrigerated drawers unit. One pan of sushi rolls at 47 F to 48 F in refrigerated prep unit on south of cook line.All products were voluntarily discarded at this time.All refirgeration units were serviced after the previous inspection; thermometers reading below 40 F in all units.High product temperatures may be due to not using proper cooling procedures. Start cooling of foods using ice/water baths to ensure that foods are cooled within required time frames. Cool all foods to 41 F in walk-in cooler before placing them in refrigerated units.
- General Comments that relate to this Inspection
Glasswasher has been serviced; chlorine concentration checked at 100 ppm.
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8/12/2015 | Routine Reinspection 1st | 95 |
- [4] Facilities to maintain product temperature
Two refirgerated prep units at temperatrures above 41 F. Walk-in cooler holding product temperatures at 43 F. One pan mashed potatoes at 45 F in refrigerated drawered unit.Have these refrigerated units serviced to keep product temperatures at 41 F or below.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Chlorine not registered in glasswasher. Service call placed at this time to have glasswasher serviced. Do not use glasswasher until dispensing chlorine at proper concnetrations. Use dishwasher in kitchen in the mean time.
- General Comments that relate to this Inspection
Noted alcohol warning sign posted.Noted bar hand sink stocked and functiona.
- General Comments that relate to this Inspection
One pan of sushi rolls at 53 F and one pan of baked potatoes at 50 F to 70 F in cook line refrigerated units. These items had been cooling less than 2 hours and were transferred to walk-in freezer to ensure cooling to 41 F is done within 4 hours.Shredded cheese 34 F; salmon at 35 F in refirgerated pizza prep unit.Noted hand sinks stocked and functional in prep areas and in restrooms.Ensure to do deep cleaning of floor under cooking equipment and ice machine.Dish washer checked at 130 F and 100 ppm chlorine cocentration.Sushi rice is cooked and cooled within 4 hours; pH monitoring for safety reasosn is not necessary due to cooling procedure.Faciity has two additional CFPMs: Grant Curran; ServSafe #1580169; exp 8/22/2017Israel Brenner; ServSafe #98885736; exp 3/27/2018.
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7/29/2015 | Routine Inspection 1st | 92 |
- [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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged refrigeration gaskets as needed; all gaskets need to be smooth and easily cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drains in bar area; observed some build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors and perimeter areas throughout all food preparation areas; observed some build-up.Facility shall clean freezer floor; observed some build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine on final rinse sanitization.Handsink stocked and functional.Bar refrigeration checked at <40F.Ice properly dispensed; scoop stored ok;NRS 446 Health Advisory posted.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking checked good; tomato bisk soup at 145F; hamburger cooking at 167F.Cold-holding checked good; chopped garlic at 37F; cheese at 42F; chicken at 38F; sea bass at 37F.Dishwasher checked at 50-100ppm chlorine; sanitizer buckets available with 200-400ppm quatinary ammonia.All refrigeration and freezer systems checked within regulation.Handsinks stocked and functional; observed handwashing.Restrooms stocked.Facility shall post consumer advisory for raw or undercooked items; copy to operator******
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7/25/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 07/18/2013; corrected.Glasswasher repaired and checked at 50-100ppm chlorine.
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7/19/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed bar glasswasher at <50ppm chlorine on final rinse sanitization; repair unit to maintain 50-100ppm chlorine. Send all glasses to kitchen dishwasher until unit is repaired or use three-compartment sanitization procedures at bar.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize shelves; refrigeration gaskets; and handles on equipment. This will help prevent possible cross-contamination.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket with 50-100ppm chlorine or 200-400ppm quatinary ammonia and keep sanitizer rags in solution when not in use. (this will prevent cross-contamination)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment throughout food preparation areas; observed build-up of debris/soil/grease.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders checked clean.Reach-in refrigeration with fruit/dairy checked at <40F.Please post (NRS 446 Health Advisory; copy provided to operator).Ice properly dispensed.Reinspection on bar glasswasher required.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(Facility is a risk category 4; please ensure one Certified Food Protection Manager is on-site during all operational hours due to complex food operations).... Provided a list of instructors to Chef; Michael Woodall.Hot-holding soups ok; onion soup at 148F; tomato soup at 154F.Cold-holding checked good; salmon at 37F; cheese at 44F; ground beef (walk-in at 38F); cut ginger at 42F; tomatoes at 43F.High temperature dishwasher checked at approximately 184 on final rinse sanitization.Handsinks checked stocked and functional; observed cook washing hands.All refrigeration except dessert case checked at <40F. Dessert case was turned down to maintain temperature at 40 or below.Please purchase pH meter to check acidity of sushi rice. Observed very small quanity of sushi rice being used; product is made daily.
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7/18/2013 | Routine Inspection 1st | 93 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility needs to obtain pH test strips or a pH test meter for testing the acidity of sushi rice. Rice is made in relatively small portions; but can be held for upwards of 12 hours. *Until recipe is tested; and pH is verified to be below 4.2; rice must be discarded after 4 hours.*
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 100ppm chlorineFacility cleanSpeed guns cleanScoops stored correctly
- General Comments that relate to this Inspection
Hand sink stocked-hand washing observedDishwasher @ 180F final rinseSanitizer buckets @ 200ppm quat*Discussed with chef need to change out buckets after 4 hours or when the water becomes visibly soiled.All line refrigeration @ 40F or below-make up units @ 39; 40F-line drawers @ 39FMake up unit holding at approximately 40F**Several items in walk in unit were holding at around 44F. The temperature was so consistent between items; and different from ambient temperature in unit; that it appeared that the unit had undergone a defrost. Operator will take temperatures of products after 2 hours and discard any that do not reach proper holding temp of 40F.Raw product stored under ready to eat foodsIce machine cleanScoop stored correctlyThermometer available and on site*Reviewed undercooked advisory with operator
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5/2/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Some general cleaning of non food contact surfaces is needed. These areas should include underneath equipment and tables; handles of employee lockers; caulking in dish room; outside of flour bins; etc.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets in place. Maintain sanitizer buckets on line and prep areas to store damp cloths in.
- [1] Installed; maintained
Sink drain not connected or leaking dramatically. Repair to prevent potential standing water issues.
- General Comments that relate to this Inspection
Scoops stored correctlyIce machine cleanSpeed guns clean-drain line on gun holster okTest strips on siteDishwasher @ 100ppm chlorine*Recommend training bartenders to check sanitizer concentration at least once daily.
- General Comments that relate to this Inspection
Hand sinks stocked*Discussed importance of hand washing at all times and remphasized the importance of keep all hand washing stations stockedAll refrigeration @ 41F or below-beef - 38F-line drawers range from 37F - 41FWalk in @ 39FRaw product stored below ready to eat foodsShellfish tags kept*Recommended writing the date when last piece of a batch was sold on the tag for easy traceback if needed.Hot holding ok-mashed potatoes @ 140FDishwasher final rinse @ 180F*Discussed procedure that should be followed if raw meat is prepped on cutting boards - boards should be removed; washed; rinsed; and sanitized. This must be done prior to any finished foods being placed on the board.*Reviewed slicer cleaning importance and emphasized that slicer should be completely broken down and washed; rinsed; and sanitized within 4 hours of use.**Michael has Servsafe but needs to go to Washoe County and register his certificate. 30 days to complete.
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11/29/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked (ensure soap dispenser is working)Reach in cooler at 36 fDishmachine sanitizing at 100 ppm chlorine. Test strips on site.Bar clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing.Discussed employee health policies. Ensure employees ill with GI symptoms are excluded for at least 48 hours after symptoms stop.Reach in cooler 38 fWalk-in cooler 30 fRefer drawers on line at 35 f; 37 fDessert cooler 40 fTuna 40 f; hamburger 37 f; steak 40 f; hard boiled eggs 38 fFacility clean and well keptDish washer sanitizing at 185 fSanitizer bucket at 200 ppm quatGood food storage observedEnsure dipper well is running or provide a clean ice cream scoop each time. Also provide a working thermometer for salad unit (all other units stocked with working thermometers.)
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11/12/2010 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
install drain line at speed gun holder install missing speed gun holder
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Repair leak at hand sink in front area
- General Comments that relate to this Inspection
Notes: dishwasher @ 50 ppmHandsink stocked and available
- General Comments that relate to this Inspection
onion soup @ 140FTemperature in drawer at broiler varies- watch and monitor - all should be able to keep food at 40F 42-49- currentlysalmon 44F seabass @ 42fWalkin-- pork shanks 42FMash potatoes at 73 cooling process do not cover when coolingDishwasher at 182Fdiscussed emplyee illness and hygiene
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12/18/2009 | Routine Inspection 1st | 97 |
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or higher to prevent bacteria growth.Observed bolognese sauce @ 130 F; alfredo sauce @ 137 F. Food was reheated. * Corrected on site. Vendor was called to repair unit.l
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinspection-thank you.Dishwasher @ 100 ppm bleach sanitizer observed.
- General Comments that relate to this Inspection
Notes:Remove unnecessary articles from back facility entrance to prevent vermin harborage. All other violations corrected -thank you.
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7/31/2008 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed sweet and sour pork hot holding @ 120 F. * Food voluntarily discarded.Observed reach in reefer w/recorded temp. of 45 F. Recorded temps of Salmon @ 46 F; Halibut @ 46 F; Beef steaks @ 44.4 F; Tuna chunks @ 45 F; Beef cubes @ 44.3 F. Thermostat was lowered at time of inspection.
- [2] Food protected during storage; preparation; display; service; transportation
Observed 2 opened cans of Dijon mustard stored in walk-in reefer in tin cans. Observed cans oxidizing. Do not store food in reefer in tins cans. Cans can oxidize and contaminate food. * Corrected on site;050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Observed raw shell eggs stored above pastry creme in reach in reefer.Observed raw chicken stored above ready to eat food-blue berries. * 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. Observed missing thermometer in reach in reefer at pizza cooking area.
- [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 speed gun holder with sugar mold. * Corrected on site.
- [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 handles to scoops stored in flour bins with handles in contact with flour. * Corrected on site.
- [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.Observed chlorine sanitizer not dispensing sanitizer. * Vendor called at time of inspection to repair dishwasher.
- [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. Observed inaccurate thermometer in reach in reefer at bar.
- [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. Provide Quat sanitizer chemical test kit for dishwasher. Replace innaccurate thermometer at reach-in reefer across from cook line.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 5 spray bottles not labeled to its contents and 2 clear squeeze bottles of hand sanitizer not labeled.* Corrected on site. Bottles were found througout kitchen and bus area. Observed one squeeze bottle not labeled to its contents in pizza area * Corrected on site-water bottle.400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware. Observed 6 spray bottles of various cleaning agents stored above clean equipment in dishwashing room. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Facility is clean and organized. Handsinks are properly stocked.
- General Comments that relate to this Inspection
Notes:1) Secure carbon dioxide tanks to wall stored by lockers in back kitchen.2) Remove unnecessary articles from back facility entrance. Observed clutter accumulation.Bathrooms are properly stocked. Dumpster area clean. All food properly covered when not in use and labeled.
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7/29/2008 | Routine Inspection 1st | 77 |
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