- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.-all items in walk in at 40F or below-new condensers have been ordered for both refrigeration units. Units are out of service and do not use signs are posted.
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8/28/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed a speed rack with noodles and rice at 48F-54F. These items had been cooked and cooled yesterday. Hypothesized that rack was left out during delivery and stocking of produce in walk in. Unable to verify exact time food was kept out of temperature. Items voluntarily discarded. Corrected on site.
- [4] Facilities to maintain product temperature
Observed salad reach in with lettuce and cheese 45F-54F. Date tags showed items prepped less than 2 hours ago. Items moved to walk in. Technician called and arrived on site during inspection. He stated coil in unit was frozen. Observed dairy/salad dressing make up unit with ambient air temperature of 50F. Milk temped at 51-54F. Items moved to another unit.Repair or replace units to maintain food at 41F or below.Units may not be used until repaired and verified that they are holding at 41F or below.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed speed guns holders with yellow build up. Clean and sanitize speed guns and holders and maintain on regular cleaning schedule.
- [1] Installed; maintained
Observed back dump sink with leaking faucet.Repair faucet.
- General Comments that relate to this Inspection
CFPM:Erik Else; ServSafe Cert#8392536; exp 9/13/16Kevin Panecaldo; ServSafe Cert# 12073423; exp 2/24/20Darrin Munson; ServSafe cert# 12073101; exp 2/24/20Yun Cha; Serv Safe cert# 9508136; exp 10/22/17Edmond Recanzone; ServSafe cert# 9678827; exp 1/7/18No one has taken an initial exam in the last year and failed.Discussed new regulations.Notes:-hand sinks stocked; observed good employee handwashing-discussed proper glove use; no bare hand contact policy in place; employees correctly stated proper times to change gloves and wash hands-handwashing signs posted-discussed cooling procedures with no issues noted. Temperatures are recorded on tags placed on the sheet pans. New tags are then placed on the storage container. Retain original tags to verify cooling process has been met with the item. Per operator; cooling process is verified every 2 hours with a thermometer. Cooled chicken and meatballs in walk in at 38-40F-Reviewed temperature and dishwasher logs. Ensure that if a temperature is noted that is out of range (observed entries in the dishwasher log with a final rinse temperature under 180F) that a corrective action is also noted. Employee washing dishes stated he verifies machine is working by looking at the temperature gauge and correctly stated minimum final rinse temperature.-other cold holding checked ok - walk in fish 38F; raw chicken 31-38F; tomatoes 41F; walk in freezer at -5F all product frozen; cook line freezer - all frozen; batter station fish 38F; chicken 40F; cook line make up units all temped 42F and below; pizza make up unit 38-40F; cold holding drawers all 40F and below-hot holding checked ok - 141-157F-final cook temperature on burger at 178F; cook properly stated final cook temperatures and that all items are verified with thermometer before serving; undercooked items served upon request only; advisory posted in menu-discussed raw handling/thawing procedures with no issues noted; observed chicken properly thawing in walkin-food stored properly; no cross contamination issues noted-date marking procedure in place; discussed first in; first out procedures with no issues noted-chemicals labeled and properly stored-ice machine clean; scoops properly stored-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area checked ok-linens serviced by Aramark; good separation between clean and dirty linens-sanitizer buckets at 200ppm quat; timer used to change buckets every hour-discussed receiving procedures with no issues noted-high temp dishwasher at 192F final rinse temperature at gauge-3 compartment sink and test strips available; measured at 200 ppm quat-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; observed good employee handwashing. Discussed no bare hand contact requirements.-sliced watermelon at 48F. Per operator; watermelon had just been sliced. Watermelon was stored sitting on top of ice. For ice to be an effective means of maintaining temperature; the pan must be submerged in the ice. Watermelon was placed into reach in.-reach in at 40F-ice scoops stored properly-sanitizer bucket at 200ppm quat; test strips available-high temp dishwasher showed 188F final rinse temperature at gauge-health advisory posted as required-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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8/26/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.-hand sinks stock; observed good employee handwashing-Final cook temperatures good - chicken strips 192F; chicken 190F--Walk in - meatballs cooked this morning temped at 36F; cooked chicken 36F; raw chicken 36-39F-Walk in freezer -5F: all product frozen solid-Cold holding on cook line good - vegtables at 32F; ribs at 41F; hamburgers 39-45F-Hot holding sauces on cook line - 155-160F-Microwave used for heating vegetables and rice - no cooking raw product-Sanitizer buckets 200ppm+ Quat-Storage of cleaning rags good-Food storage good-Dishwasher functioning properly-Good separation of raw and ready to eat product-Good dish storage-Have internal labeling system - all product labeled and stored properly-Discussed employee health and exclusion policy - employees are required to stay home 3 days after symptoms stop
- General Comments that relate to this Inspection
No violations noted at time of inspection.-Handwash sink stocked-Good ice scoop storage-Dishwasher high temp - working properly-Sanitizer buckets at 400ppm Quat.-Dairy dates good-Speed gun clean
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9/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-no bare hand contact with ready-to-eat foods-produce/beer walk-in less than 40F-walk-in at 35F -deli meats 37F -cooled meat sauce 38F -raw fish; beef; chicken 36F to 39F-discussed cooling procedures with no problems noted-discussed proper cook temps. - per operator; all raw products on a time to ensure proper cook temps. *discussed spot checking with thermometer to verify adequate cooking temps.-observed equipment/temperature logs in use -raw product stored properly - no cross-contamination issues noted-cook-line cold holding drawers 42F -raw fish; beef; and chicken 41F to 45F *ensure unit is adjust to maintain 40F or less even during busy times-appetizer; salad and pizza make-up units 35F to 40F -cheese; cooked chicken; sausage; cooked turkey 36F to 43F-hot holding: -baked potato 168F -mashed potatoes 170F-discussed cleaning/sanitizing procedure for slicer with no problems noted-ice machine clean; scoop stored properly-wiping cloth sanitizer buckets at 400 ppm quat-chemical test kits available-dishwasher checked at 190F for rinse cycle-food and single service items stored 6" above ground-chemicals labeled and stored properly-employee and customer restrooms stocked and clean-discussed employee illness policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-reach-ins less than 40F-wiping cloth sanitizer bucket at 400 ppm quat-chemical test kits available-dishwasher at 185F for rinse cycle-ice scoops stored properly-alcohol advisory sign posted as required
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10/7/2013 | Routine Inspection 1st | 100 |
- [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 knife storage containers dirty with food debris on top. Clean on regular basis to maintain sanitary conditions and prevent cross contamination. Corrected onsite.Observed walk in cooler handle dirty with food debris. Clean on regular basis to prevent cross contamination issues. Corrected.Observed utensil container on bottom with food debris with clean knives stored in container. Corrected onsite.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Walk in cooler @ 40 f. Deli meat 38 f; Ribs 38 f; Chicken cooling for 20 minutes 70 f; Pasta 38 f; Veggies 38 f. Condensation unit in good condition. All food products stored properly. All product labeled and dated.Walk in freezer @ 0 f. All food products frozen. Condensation units ingood condition. Hot-holding temperatures checked good; lemon sauce at 147 degrees; marinara at 178 degrees; chicken at 158 degrees; potatoes at 142 degrees; tomato soup at 171 degrees; Soups 178 f. Make up cook line: Cold-holding checked good; sausage at 39 degrees; chicken at 43 degrees; cheese at 42 degrees; ham at 38 degrees.High temperature dishwasher checked at >180 degrees on final rinse sanitization.All food preparation stations observed with sanitizer buckets; quatinary ammonia checked at proper levels---- approximately 400ppm.All handsinks stocked with sanitary towels and soap; handwashing procedures checked good. Management has a good understanding of employee illness protocols.***Facility has a policy of no bare hand contact with ready-to-eat foods******ensure food products are not stored next to handsink (under sanitary towel dispenser on food preparation line)***Observed proper food preparation onsite.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible.Glasswasher @ 182 f Final rinse. Glassware stored properly and stored in clean location.Reach in coolers @ 40 f. All dates current on drink products.Floors and counters clean.**Customer area clean and well maintained.
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12/21/2012 | Routine Inspection 1st | 99 |
- [1] Storage; handling of clean equipment / utensils
Observed clean utensils stored next to wash station (warewashing pots/pans). Store all utensils in a clean designated area where they can not be cross-contaminated with dirty wash water.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding temperatures checked good; lemon sauce at 147 degrees; marinara at 178 degrees; chicken at 158 degrees; potatoes at 142 degrees; tomato soup at 171 degrees. Cold-holding checked good; sausage at 39 degrees; chicken at 43 degrees; cheese at 42 degrees; ham at 38 degrees.High temperature dishwasher checked at >180 degrees on final rinse sanitization.All food preparation stations observed with sanitizer buckets; quatinary ammonia checked at proper levels---- approximately 400ppm.All handsinks stocked with sanitary towels and soap; handwashing procedures checked good. Management has a good understanding of employee illness protocols.***Facility has a policy of no bare hand contact with ready-to-eat foods***All refrigeration checked within regulation; walk-in ambient temperature checked at approximately 36 degrees. All food products properly stored and date marked.***ensure food products are not stored next to handsink (under sanitary towel dispenser on food preparation line)***
- General Comments that relate to this Inspection
No violations observed at the time of inspection:High temperature glasswasher checked at 183 degrees on final rinse sanitization.Handsinks stocked with sanitary towels and soap.Ice properly dispensed.Speed guns and cup holders checked clean.NRS 446 (Health Warning) properly posted****All reach-in refrigeration units checked at <40 degrees ambient temperature.
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12/15/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection.All food observed properly stored. All food service equipment observed stored off ground and covered. Facility will be covering storage area in January 2011. Do provide a cover overhead and from sides of storage enclosure to prevent weather and outside elements from possibly cross contaminating clean and new equipment.
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12/15/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 2 bags of flour stored on floor in linen room.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.* Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed bottom of reach in coolers storing chilled glassware with broken glass.Do remove all glass and clean unit on a routine basis to prevent possible cross contamination from physical hazard of broken glass.
- [1] Storage; handling of clean equipment / utensils
Observed clean and new equipment stored outside on ground of back storage area.Do store all food service equipment and single service items 6 inches off ground. All equipment must be covered to prevent rain and or weather to prevent possible cross contamination of food service equipment.Operator stated that a storage unit will be used to store equipment within 2 weeks.
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11 AM - 12 AM
- General Comments that relate to this Inspection
All cold holding recorded < 40 F. Temped chicken on line cold holding @ 30.2 F.All use by dates current.Hot holding temps. recorded:Alfredo sauce @ 156 f; Chx breast @ 157 F; and final cook temp. of chx breast @ 165 F.Restaurant is clean and organized.Observed date coding being utilized and FIFO first in first out method of rotation being implemented with use of stickers.All chemicals properly labeled and stored.All handsinks properly stocked with liquid soap and sanitary disposable towels.High temp dishwasher recorded with 182 F rinse cycle; Quat sanitizers recorded w/200 ppm. Consumer advisory for raw and undercooked foods posted and alchohol warning.Observed good handwashing.Reviewed with operator time; temperature and check off lists for operations.Reviewed cooling process of soups with operator; all food rapidly cooled to 70 F within 2 hours and documented on log.All managers hold a Certified Food Protection Manager Certificate.Reviewed employee sick policy and handwashing training.
- General Comments that relate to this Inspection
Handwashing sink properly stocked.Dishwasher high temp recorded @ 186 F rinse cycle.Speed guns and holders observed clean. Observed good handwashing.Bar is clean and organized.
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11/23/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Dish washer has been fixed. wash temperature at 156 F; final rinse temperature at 185 F.Ok to issue permit to operate.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Risk category 3 assigned. Must have minimum of one Certfied Food Protection Manager who has completed a WCHD approved class on staff full time by 10/20/2010.Plans to start trainig on food prep 9/9/2010 and open for business on 9/20/2010 approximately
- General Comments that relate to this Inspection
Ok to issue permit to operateClean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Risk category 1 assigned on bar permit. No Certified Food Protection Manager required for bar.Plans to open for business on 9/20/2010 approximately
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8/19/2010 | Opening Inspection | 100 |
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