- General Comments that relate to this Inspection
No violations noted @ time of inspectionAll handsinks were fully stockedWalk-in Refrig @39FWalk-in Frzr. @3FAll Prep table condiments were <40FAll scoop handles were found in their proper positionsAll prep table areas were found cleanTemps noted:Cold held raw Beef NY Steak @38FRaw Chicken Breasts @36FRaw Beef patties @37FRaw sliced Bacon @39FRaw shell eggs @41FRaw scramble egg mix @41FHot held Country Gravy @162FHot Chili @157FHot Chicken soup @149FHot cooked vegie mix @159FHot cheese sauce @146F**Plated Hot Corned Beef & Swiss sandwich @184F**Plated Corned Beef Hash @168FSanitizer buckets throughout - tested - 100 ppm ClSanitizer Dishwasher used for utensils - tested - 100 ppm ClBack storage area clean and organizedEmp. Restroom was clean and stockedCustomer restrooms were clean and stocked
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6/18/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Keep foods covered during storage - Refrig. chicken breasts had spilled grated cheese on them - voluntarily discardedProvide a light cover in the Walk-in Frzr.All condiments were organized; clean and <40FWalk-in Refrig @38FWalk-in Frzr @-1FRaw Burger patties @35FRaw steaks @36FRaw Chicken breasts @36FRaw Chicken Fried Steak patties @ 35F* Cooked and plated Cheeseburger temp.'d @ 212F All Dairy currentDessert Refrig. case @37FKitchen prep tables cleanWaitress prep areas were found cleanSanitizer dishwasher used for utensils - tested - 100 ppm ClSanitizer buckets throughout - tested - 100 ppm ClCustomer restrooms were clean and stocked
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7/7/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedWalk-in freezer is repaired; leak has been fixed and pipe rewrappedUnits on the line have been cleaned; on a weekly cleaning scheduleTongs for salad items are in containers with ice; water is changed throughout the day or as neededTowels in dishwashing area are submerged in sanitizer solution and sanitizer bucketsContact also said they are organizxing temperature logs better for reference and management
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8/27/2013 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed tongs sitting on top of the lids where the handles are on the salad items on the waiter line. 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
Observed ice forming on the condenser unit in the walk in freezer and on the racks and boxed items below the middle drain line. Need to repair or replace to prevent food contamination. Highly recommend removing all food items from under the areas where ice is forming until unit is repaired.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed grease build up on the side of the oven adjacent to the make-up table and on the unit's legs. Throughout the units on the cook line observed food debris on the gaskets and on the reach in unit thresholds. Recommend adding these items to the detailed cleaning list and cleaning these areas on a more routine schedule to prevent vermin attraction. These items need to be degreased and cleaned.
- [1] Storage; handling of clean equipment / utensils
- [1] Wiping clothes: clean; use restricted
Observed some towels in the dishwashing area on the shelves and not in sanitizer buckets. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth - corrected on site
- General Comments that relate to this Inspection
Chili from last night @42F and coveredSliced turkey 42F on cook line Sliced ham 43F on cook line All handsinks clean and stockedDishwahsher 50-100 ppm ClObserved good thawing of frozen hermatically sealed meat in a pan in the walk in fridge on the bottom shelfItems in the walk in fridge are dated and covered. Facility makes its own gravy and managers/CFPM oversee cooling processFacility utilizes temperature logs for cold holding units and cooling. However some of the days were missing from the last month so it is highly recommend to improve documentation and filing system Reviwed exclusion policy with manager who is a CFPMSnitizer bucket 400 ppm Quat
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8/20/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Handsink installed and operational. Second handsink is located next to prep sink with splashguards on both sides. Handsink properly stocked with liquid soap and sanitary disposable towels.Cutting boards replaced and general manager is taking on-line CFPM course and will have course and test completed by August 15; 2012.
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7/24/2012 | Routine Reinspection 2nd | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Do replace or resurface all cutting boards that are heavily soiled from staining and with deep grooves from use.
- [1] Installed; maintained
A handsink is to be installed within 25 VISIBLE FEET of dishwashing area to promote proper handwashing especially from going between dirty to clean equipment.
- General Comments that relate to this Inspection
Hot and cold running water observed functioning at all handsinks. Kitchen handsink draining properly. A handsink is to be installed by plumber tonight in dishwashing area. A reinspection will be conducted to verify compliance and no reinspection fee will be charged. Do post handwashing only signs at all handsinks in kitchen and food preparation areas. Chlorine dishwasher recorded with 100 ppm bleach. All other violations corrected at time of 1st reinspection. General manager Mary Prunty will be taking ServSafe course with John Roberts by August 3; 2012. Please acquire your Washoe County Certified Food Protection Manager certificate after successfully passing course. Please bring in your ServSafe certificate; a picture ID and $28.00 to Environmental Health Services Building B upstairs located at 1001 E Ninth Street in Reno. Post Washoe County certificate on site.Reviewed handwashing procedures with general manager. Do monitor employees for a proper 20 second handwasha and at appropriate times. Discussed sick policy for ill employees. Do exclude any employee with diarrahea or vomiting illness for at least 48 hours from the time of the last incidence. Do report to health authority any persons with food borne illness complaints especially multiple parties.
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7/20/2012 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed hollandaise sauce improperly cooling in walk in freezer. Food that is being cooled shall be uncovered. Hollandaise sauce was temped at 120 F after one hour of cooling in walk in freezer. Reviewed with operator 2 step cooling process:1) Foods must be cooled from 140 F to 70 F within first two hours. This shall be done rapidly using ice water baths in shallow pans no thicker than 4 inches in depth. Soups; broths and sauces can be cooled using icewands.2) Foods than can be cooled from 70 F to 40 F within 4 hours. Do monitor cold holding temperatures to be at 40 F or lower. Foods temped in cold holding units temped between 36 F - 44 F. Potentially hazardous foods/time temperature control foods cannot be stored out of temperature in the temperature danger zone between 40 F - 140 F for longer than 4 hours. When in doubt; discard food.
- [1] Thermometers provided and conspicuous
Observed missing thermometer in salad makeup table. Sliced water chestnuts temped at 39.2 F. 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.* Corrected on site;
- [1] In-use food; ice dispensing utensils properly stored
Observed several scoops stored improperly in food products on cold line in kitchen. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher with no recorded levels of chlorine sanitizer. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Swisher repair man on site and corrected with recorded level at 100 ppm. Discussed with operator to have dishwasher to test dishwasher prior to washing dishes at the start of shift. Use chlorine test strips and monitor levels of chlorine sanitizer to be at levels between 50-100 ppm.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting boards throughout kitchen in need of replacement or resurfacing. Cutting boards shall be smooth; durable and easily cleanable. Deep grooves and heavy staining on cutting boards are areas where bacteria can grow and are hard to clean and sanitize properly.
- [5] Water sources: safe; hot & cold under pressure
Facility must have hot water at all handsinks. Observed no hot water at both female and men's handsinks in restrooms and at only handsink in kitchen. Hot water was observed at both prep sinks and at 3 compartment sink and dishwasher. Only handsink in kitchen has a slow drain that does not promote proper handwashing due to water back up in basin. This is not acceptable and must be corrected immediately to ensure that all employees can wash their hands for a proper 20 seconds using the hottest water they can stand. A second handsink will be required to be installed within 25 VISIBLE FEET OF DISHWAHSING ROOM to promote proper handwwashing. Health inspector will allow restaurant staff to use prep sink until handsink is repaired within 24 hours of hot water issue and slow drain. DO WASH; RINSE AND SANITZE prep sinks prior to prepping any food. A reinspection is required.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Discussed with operator jelwrey policy for food handlers. Only a wedding band and a medical alert bracelet may be worn. Do not allow kitchen staff to chew gum on the cook line. This is an unsanitary practice and may cross contaminate food. All drinking and eating must be done in a designated area separate from food preparation areas.
- General Comments that relate to this Inspection
Walk in refer recorded at 40 F; walk in freezer @ -4 F. All food properly stored off ground and covered. Cold holding temps. recorded:Fruit salad @ 36.2 F; potato salad @ 43.2 F; tri tip slices @ 44 F; turkey slices @ 39 F; raw steak @ 43 F. Hot holding temps. recorded: Country gravy @ 161 F; chili @ 162 F and mash potatoes @ 143 F.Handsinks were observed properly stocked with liquid soap and sanitary disposable towels. Facility's hot water is adequately sized but hot water was not observed at any of the hand sinks in facility. Hot water was observed at all other plumbing fixtures with faucets and a reinspection will be conducted tommorow for correction.
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7/18/2012 | Routine Inspection 1st | 84 |
- [1] Rooms and equipment - vented as required
Replace missing vent cover in men's restroom.Clean back side of lid of ice machine of all visible soil. Do protect ice in machine prior to cleaning.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drink improperly stored. Designate a separate area for all employee drinks. Drinks shall be stored in a covered container and straw provided. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Discussed with operator to remove two non working microwaves and any other equipment not used in the operations of the restaurant. Remove all clutter from outside back storage area to prevent vermin attraction.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Sliced tomatoes @ 37 F; cut melon @ 40 F; parmesan cheese @ 39 F; makeup table recorded @ 38 F; cold holding hasbrowns @ 40 F; raw sausage patties @ 39.2 F; sausage links @ 39.6 F; corn beef hash @ 40.2 F and sausage patty @ 39.2 FHot holding temps. recorded:Country gravy @ 171 F; chili @ 174 F. Final cook temperature of meat loaf @ 182 F. Cream of brocolli soup @ 163 F. Sausage links @ 166 F.Chlorine dishwasher sanitizing @ 100 ppm chlorine. Quat sanitizer recorded @ 400 ppm at sanitizer buckets.Handsinks properly stocked with liquid soap and sanitary disposable towels. Health warning posted and raw and undercooked food advisory printed on menus.Restaurant is to remodeled in 2012. Discussed with operator to install a handsink in back dishwashing area within 25 VISIBLE FEET of dishwasher to promote proper handwashing. Do monitor dishwasher for proper 20 second handwash when going from dirty dishes to clean dishes.All food properly stored and datecoded. Reviewed employee sick policy. Do use 48 hour exclusion time from last incident for any vomiting or diarraheal illnesses. Employees are required to see a doctor after two day absence for illness and a RTW note provided from doctor or health care provider.
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10/21/2011 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
Observed missing thermometers in icecream reach in freezer and in reach in Frigidaire.Icecream observed frozen and food temped in reach in recorded < 40 F (strawberry topping).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.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed knife holder with food debris buildup. 170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- General Comments that relate to this Inspection
All cold holding checked OK 40 FWalk in reefer @ 36 F; all other reach in's recorded < 40 F.Walk in freezer @ 2 F; reach in freezer @ 8 F.All food properly stored.Hot holding temps. recorded:Vegetable soup 152 F; mixed vegetables 178 F; country gravy 153 F; turkey gravy @ 180 F; and chili @ 150 F. Final cook temp of chicken 165 F. Quat sanitizer at dishwasher recorded @ 200 ppm and 200 ppm in sanitizer buckets.All handsinks properly stocked and observed good handwashing. Reviewed employee sick policy and handwashing training with operator. Operator knows when to exclude sick employees.Notes:Do repair access panel next to ice machine to enclose the space in the wall and repair wall of all water damage behind dishwasher by next annual inspection.
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7/7/2010 | Routine Inspection 1st | 97 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean icemachine's deflector plate and door. Replace worn gasket.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Replace ceiling tiles that are showing signs of disrepair to prevent physical contaminants from falling into clean equipment in dishwasher room.
- General Comments that relate to this Inspection
NotesAll cold holding temps. checked OK. Walk in reefer @ 42 F; walk-in freezer @ 0 F. All food properly stored. Line freezer temps. recorded: Chicken @ 40.9 F; steak @ 44.5 F; salmon @ 45.2 F; Ham @ 36 F; meatloaf @ 36 F.Hot holding temps. recorded:Country gravy @ 199 F; turkey gravy @ 184 F; chili @ 158 F; mash potatoes @ 175 F; vegetable soup @ 183 F.Reviewed cooling logs and temp. logs for facility; all checked OK. Reviewed employee sick policy and handwashing training. All handsinks properly stocked with soap and sanitary towels. Observed good handwashing at time of inspection.Consumer advisory posted for raw and undercooked foods. Dipper well operationalDishwasher @ 100 ppm chlorine; Quat sanitizer buckets @ 200 ppmDo provide a covered trash receptacle in employee's restroom
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6/30/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Note:Al violations from 9/08/2008 complete.Cooling procedures checked good on 9/15/2008. Several food products observed cooling on ice-baths.
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9/15/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed improper cooling practices with beef roast. Beef roast observed in freezer at 98 degrees. Facility shall use approved cooling practices before placing food product in the walk-in refrigeration or walk-in freezer. Facility shall place food products in an ice-bath or use cooling wands to get product down to at least 70 degrees before going into the walk-in unit. Please cool food product down to 70 degrees within two hours and from 70 degrees to 40 within four hours for a total maximum cooling time of 6 hours.
- [2] No re-use of single service articles
Observed cutting boards with deep cracks and heavily worn. Facility shall replace or re-surface cutting boards for a smooth easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair sanitary towel dispenser in employee restroom. Restroom observed with sanitary towels and soap; however; dispenser must be repaired.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; ham cooking at 159 degrees; sausage cooking at 163 degrees; white gravy holding at 154 degrees.Cold-holding checked good; beef roast checked at 41 degrees; ham checked at 42 degrees.Walk-in refrigeration unit checked at 38 degrees; observed food products properly labeled and dated. Rotation procedures checked ok.Observed dishwasher final sanitization rinse at 50-100ppm chlorine; sanitizer buckets available with proper chlorine concentrations.Handsinks and restrooms properly stocked with sanitary towels and soap.Reviewed handwashing procedures with management and discussed the importance of monitoring handwashing throughout the day. Observed some handwashing on the front line; however; there is a need to increase handwashing.
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9/8/2008 | Routine Inspection 1st | 95 |
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