- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; tomato sauce at 38F; cooked and cooled chicken at 41F; tomatoes at 42F; pork at 30F.Hot-holding checked good; afredo at 180F; pepper gravy at 165F; BBQ sauce at 178F; butter at 186F.All handsinks stocked and functional; observed glove use and handwashing. Facility is IN compliance with no bare hand contact and date marking of all prepared foods.Dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration and freezer systems checked within regulation; all products properly stored and labeled.Sanitizer buckets available at all stations; solution checked at ~300ppm quaternary ammonia.Certified Food Managers on file:Daniel Kennedy; #12450773; Exp; 05/31/2020Chad M. Dillard; #9613565; Exp; 12/15/2017Diego Bernardino; #8387738; Exp; 09/12/2016Saib J. Aguirre Lopez; #7538363; Exp; 01/12/2016All ServSave; National Restaurant Association; ANSI certified; no failed exams or new certifications****
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9/1/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsinks stocked and functional; observed handwashing and glove use.Hot-holding checked good; mashed potatoes at 183F; chicken final cook temperature at 173F; marinara at 186F; alfredo at 167F.Cold-holding checked good; mahi mahi at 39F; pico de gallo at 39; tomatoes at 38F; cheese at 41F.Observed proper cooling practices.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets checked at 200-400ppm quatinary ammonia.All refrigeration systems and freezer systems checked within regulation; food products properly stored and dated.Employee illness procedures/protocols good.
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8/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken breast at 170F; mushroom gravy at 156F; chili at 163F; potatoes at 135F.Cold-holding checked good; boiled eggs at 37F; blue cheese at 41F; turkey at 37F; tomatoes at 39F; chicken at 41F.High temperature dishwasher checked at >180F on final rinse sanitization.All refrigeration and freezer units checked within regulation; walk-in refrigeration unit at approximately 35F. Products properly stored and date marked.Observed proper cool down procedures on ice.All handsink checked stocked and functional; observed glove with all food preparation. (good).Sanitizer buckets checked at 200-400ppm quatinary ammonia.
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7/23/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-hand washing observedDishwasher @ 189F-logs kept of final rinse tempAll refrigeration @ 40F or below-walk in @ 39F-line drawers range from 38F - 41F-make up units @ 40F-pepperoni - 39F-spinach filling @ 40F-chx - 38FHot holding @ 150F +-mashed pots @ 155F-all products cooked to 165F (for reheats) and 140F (for commercial) prior to placement on steam tableSanitizer buckets @ 200ppm quat-changed every 2 hoursPest control operator is Ecolab-all reports on site-no pest issuesIce baths observed for coolingGloves worn by all food handlers-observed frequent glove changingRaw product placed on grill using additional glove barrierNoodles are cooled on sheet pans; then placed in storage bins after reaching 40F; then portioned as needed.*Discussed that when portioning noodles; a better practice is to only pull the pans that will be portioned to prevent product from heating up.*Facility conducts "10 minute drills" every two hours which include wipe down of counters; handles; etc; replacement of sanitizer buckets; and general clean up. Was able to observe drill. Employees handled it well. Recommend that management also discuss with employees to wipe down order screens and re-emphasize the need for handle wipe down during these drills to prevent potential contamination of gloves.**New product on fry side includes raw chicken. Discussed potential for cross contamination with manager and importance of preventing glove and surface contamination in this area; as fry side also handles ready to eat items.
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5/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll hand sinks stockedGloves worn by all food handlersRefrigeration ok-line drawers @ 39F-make up units @ 37F - 40F-Walk in @ 37F*Temp logs takenRaw product stored correctlyHot holding okDishwasher @ 180F final rinse3 comp sink (for large pots) sanitizer @ 200ppm quatSanitizer buckets @ 200ppm quat*Changed out frequently; all cleanSalad mixing bowls are used for one salad then washedIce scoops stored correctly**Reviewed cooling practices thoroughly with operator. Meatloaf observed @ 70F after 2 hours (from 167F). Cooling stickers are used and temps checked every 2 hours. Process is excellent.**Disussed product rotation. Any time new pans are brought out; old product is placed on top of new product.**Discussed routine cleaning procedures. Suggested making sanitizer cloth usage a part of training; when and employee uses a sanitizer cloth to wipe down one area; they can wipe down handles; ticket machines/screens; and other areas that might need wipe down.
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3/9/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Hot air from ice cream cooler was venting onto salad make up unit. This was raising the temps on certain items to around 45F. Move unit or vent in different direction to control temps at 40F or below.
- General Comments that relate to this Inspection
Hand sinks stocked-hand washing observedGloves worn by all employees while handling foodAll refrigeration @ 40F or belowPlacing raw product on grill is done with single use plastic "over glove" that is disposed of immediatelyLine drawers @ 40FAll product stored correctly-Raw meat products separated in walk inDishwasher @ 180 Final rinse3 compartment sink @ 200ppm quatIce machine cleanScoops stored correctly**Cooling process is ice baths with two hour monitoring. However; follow through on monitoring needs to be tightened up on. Recommend using metal pans; ice wands or other methods to ensure proper cooling of 140F to 40F within 4 hours.**No Washoe County Certified Food Manager on staff. Numerous staff members are Servsafe certified with Tony Pastini and just need to register. Reviewed requirement with operator.
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8/12/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionIce machine clean - cleaned monthlyDishwasher @ 190F final rinse3 comp sink @ 200ppm quatHand sinks stockedGarbage area cleanScoops stored correctlyDating system in place (FIFO used)Cooling process for noodles observed - flat sheet pans - okCooling for other foods monitored and recorded every 2 hours - all products must reach 40F within 4 hoursTemperatures good - walk in @ 40F - all reach ins 40F or below - sliced turkey - 40F - cooled meatballs - 38F - cooled sauteed onions - 40F - dressings - 37F - 41FFacility cleanSanitizer buckets @ 200ppm quat**Some minor condensation has formed in freezer. Recommended to manager to be proactive before problem becomes worse. **Recommended to chef that detailed cleaning could use some focus. Overall facility is very clean; just nooks and crannies often overlooked during close out.
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10/21/2009 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to keep ceiling vents in kitchen area clean.
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in temps were all <40FWalk-in Refrig @36FWalk-in Frzr @2FTemps noted: Raw Ribeye steak @36F; Raw ground beef @35F; Raw chicken breast @38F; Cooked Roast Beef @34F; Cooked Turkey slices @35F; Avocado/Chicken salad mix @ 37FPlated Hamburger @145F; Plated steak sandwich @ 151F; Plated Roast Beef & Gravy @147F; Hot clam chowder @ 182FSanitizer buckets @ 200 PPM QuatHi-Temp dishwasher used - Observed rinse cycle @193FCustomer restrooms clean and fully stocked** Noted that proper cooling was practiced as sheet pans in walk-in Refrig were only 1" deep with food product Excellent !!!!Dumpster Area was clean
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3/27/2008 | Routine Inspection 1st | 99 |
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