- General Comments that relate to this Inspection
Handsinks clean and stockedObserved good handwashing by staff Bathrooms clean and stockedGlasswasher 100 ppm ClSanitizer bucker 400 ppm QuatContact was able to properly verbalize concentration and contact time for Quat sanitizer and the cold holding temperatures of the cold holding unitsEnsure CFPM certificate is posted next to permit to operateFood storage goodFridges <=41Fsoup 181FSpeed gun/holster clean Ice machine clean/scoop storage goodReviewed no bare hand contact with ready to eat food regulationUtensil storage goodFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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9/28/2015 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop for ice machine stored on top of the machine. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. Need to post Washoe County CFPM certificate. Contact said a staff member has taken the CFPM class.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher is not currently being used. Sanitizer solution in 3 compartment sink was <200 ppm Quat. Staff was unable to verbalize the proper levels of sanitizer solution suggesting a lack of training by management; Corrected on site. Corrected on site
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed mold growing in the speed gun. Need to clean and sanitize to prevent contamination. Recommend cleaning and sanitizing on a routine basis to prevent mold growth.
- [1] Wiping clothes: clean; use restricted
Sanitizer solution in sanitizer bucket was turbid and the solution of Quat was <200 ppm. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Need to change when solution becomes turbid to prevent cross contamination and facilitate proper cleaning and sanitizing of surfaces. Corrected on site
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirt and food debris it the following areas that need to be deep cleaned: in the back corridor near the mop sink; under the oven (need to also degrease and clean the pipe on the right side of oven) all floors in the kitchen. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed dried splatter on the walls behind the prep sink; the make-up table next to the prep sink and the table south of the oven. Need to deep clean and sanitize to prevent vermin attraction. Recommend cleaning on a more routine basis.
- General Comments that relate to this Inspection
Observed good handwashing by staff during inspection All fridges <=40Fsliced tomatoes in make-up table across from oven 40-42FHandsinks clean and stockedBathrooms clean and stockedIce mcahine clean
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11/13/2014 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedDishwasher 100-200 ppm CLLights have been coveredIce machine clean/floor is cleanReach-in fridge is clean and <=41FHandsink clean and stockedContact said they cleaned all dishes after dishwasher was cleaned
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12/6/2013 | Routine Reinspection 1st | 100 |
- [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. Facility has a 3 compartment sink; highly recommend washing all dishes in facility since it has been a couple of days since the machine was tested and was properly working. All dishes and food items must be cleaned in 3 compartment sink until dishwasher unit is repaired.Sanitizer bucket in front bar area did not have any measurable sanitizer concentration. Need to replace solution to facilitate proper cleaning of surfaces.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed food debris in the back shelf of the reach-in fridge near the oven. Need to clean to prevent cross contamination and vermin attraction. Recommend cleaning on a more consistent basis.
- [1] Lighting provided as required; fixtures shielded
The lights above the west prep table are not covered. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Facility called a repair company for the dishwasher during the inspection. All fridges <=41FIce machine clean Handsink clean and stocked Food storage good
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11/27/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Dishwasher recorded with 50 ppm bleach. All violations corrected at time of reinspection.
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11/8/2012 | Routine Reinspection 3rd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no recordable chlorine sanitizer at dishwasher. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. This is a repeat violation on 10/25/12 and 10/29/12. A reinpsection fee will be assessed and may be paid at time of permit renewal.Failure to correct violation may result in reinspection fees being charged and possible suspension of health permit.
- General Comments that relate to this Inspection
A reinspection is required. Failure to comply with this notice may result in immediate suspension of the permit to operate. Please use the three compartment sink to wash; rinse and sanitize all food service equipment. A Quaternary ammonia sanitizer dispenser is mounted at 3 compartment sink. All food service equipment must go through a sanitizer step. Do test Quat sanitizer to be at levels 200-400 ppm. Dishwasher may be used to wash and rinse dishes and food service equipment but must go through a sanitizer step.
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11/5/2012 | Routine Reinspection 2nd | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher with no recordable chlorine sanitizer. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. This is a repeat violation from annual inspection on 10/25/12. Please sanitize all food service equipment in 3rd compartment sink with Quaternary ammonia at test sanitizer to be at concentrations between 200-400 ppm. Failure to correct this violation by 10/31/12 will result in a reinspection fee being charged.
- General Comments that relate to this Inspection
Please have Christina A Palone acquire her Washoe County Food Protection Manager certificate by 11/01/12. Christina has passed ServSafe course. A reinspection is required.
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10/29/2012 | Routine Reinspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
Please have Christina A Palone acquire her Washoe County Food Protection Manager certificate by bringing in her Servsafe certificate; documentation of completion of an approved 16 hour course with a Washoe County Food Protection Manager and $32.00 to Washoe County Complex located at 1001 E Ninth St.; in Reno. Go to building B; upstairs in Environmental Health. Please have this done by 11/01/12 and call health inspector when complete at 328-2682.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher with no recorded chlorine sanitizer. 3 cycles was run at dishwasher with no recordable chlorine. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Restaurant has a 3 compartment sink. Dishwasher may be used to wash food service equipment but all must go through a sanitizer step. Quat sanitizer dispensing is operational and recorded with 200 ppm. All food service equipment must be fully submerged in Quat sanitizer for at least 30 seconds and alllowed to air dry. Dishwasher must be repaired by 10/27/12. Please call health inspector if dishwasher is not repaired by this date to avoid a reinspection fee.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee's drink stored in reach in uncovered. All employee drinks must be covered and a permanent straw attached. Discussed with operator to store all employee personal items in a separate area inside cold holding units. Have employees label their food and drinks and store in a separate bin. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F.Cold holding temperatures recorded:Pizza sauce @ 42 F; mozzerella cheese @ 41 F; canadian bacon @ 38 F and diced tomatoes @ 40 F. All food properly stored and observed date marking being used.Reviewed with operator to label all chemicals even water if it is to be transferred to a spray bottle to prevent misuse. Observed good handwashing and handsinks observed properly stocked with liquid soap and sanitary disposable towels.Chemicals properly stored.Reach in bar refer recorded at 36 F. All dairy dates current.A reinspection is required.
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10/25/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding checked OK. Mozzerlla cheese temped at 39 F in walk in cooler.All food properly stored; covered and observed FIFO being utlized.Observed good handwashing. All handsinks properly stocked with liquid soap and sanitary disposable towels.Facility is clean and organized.Quat sanitzer @ 200 ppm; chlorine sanitizer recorded @ 100 ppm at bar washer.Reviewed with operator employee sick policy and return to work policy after a Gatrointestinal illness. Operator knows when to report to Health Department foodborne illness complaints.
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7/6/2011 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed speed gun holder and nozzles to soda fountain machine with a mold like substance. Do clean nozzles to soda fountain and speed gun holder on a daily basis to prevent possible cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no liquid soap in men's restroom and no paper towels in women's restroom.* Corrected on site.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed vents in both restrooms not operating. Repair vents to be operational.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor tiles cracked or missing under bar cabinets next to floor sink. Floor tiles in poor repair in pizza dough sheeting area and in front of walk in box. 350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Repair al holes in walls and in door of men's restroom. Paint exposed drywall behind kitchen hand sink.
- General Comments that relate to this Inspection
Notes:All cold holding checked OK and recorded < 40 F. All food properly stored. No raw over ready to eat. No food observed cooking at time of inspection.Do increase Quat sanitizer to be at levels between 200-400 ppm. Vendor called on site to investigate. Recorded test between 100-200 ppm.Do chain all CO2 tanks to wall in dry storage room. Dumpster area is shared with Great Basin Brewery. Coordinate with Waste Management to ensure that rolloffs are delivered so that garbage lid can be closed on rolloff. Do organize and remove all debris from shared dumpster area to prevent vermin harborage and attraction.Do post alcohol warning in women's bathroom.Observed good handwashing. Christina A Palone is also CFPM certified M070741 exp. date: 09/18/12. She is only employed part time at this facility. Dean Christopher is owner and is also a CFPM who shares his time between two restaurants. Do have a full time CFPM designated to this facility. Gave CFPM instructor list to owner Dean Christopher.
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6/21/2010 | Routine Inspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher is not sanitizing - must be at 50-100ppm of clorine- Do not useOkay to use 3-comp sink-wash; rinse and sanitize (48 hours reinspection required) Do not use until repaired and reinspected.Bar area is being remodeled ? repair floor and provide base coving.
- General Comments that relate to this Inspection
-Reinspection-Dishwasher is at 500ppm -100ppm okat to use
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5/4/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; ham@ 38 degrees; salami @ 39 degrees; cheese @ 41 degrees.Pizza cooks at 450-500 degrees for approximately 10 minutes.Dishwasher sanitization checked ok at 50-100ppm chlorine. Sanitization at three-compartment sink dispenser checked ok at 200-400ppm quatinary ammonia. Sanitizer buckets available at 200-400ppm quatinary ammonia.Main walk-in refrigeration checked ok @38 degrees; all food products covered; date labeled; and properly rotated.All reach-in units observed with thermometers and operating at or below 40 degrees.Handsink properly stocked with sanitary towels and soap. Please ensure trash can is not stored near handsink area. Handsink area must be completely free of any articles.Restroom properly stocked with sanitary towels and soap.
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3/3/2008 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Repair cabinet area near floor sink for easy cleanability. Shall cut wood away from floor drain for easy cleanability. All bare wood shall be sealed with paint.
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2/5/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok To Issue Permit With The Following Conditions:Clean and sanitize all food contact surfaces prior to opening.Walk-in refrigeration shall be operating prior to opening and operating @ or below 40 degrees.Caulk and seal around all toilets.Shall post NRS (446) Health Warning.Shall ensure all handsinks are properly stocked with soap and sanitary towels.Ensure all reach-in refrigeration have thermometers in a conspicuous location.Ensure all lights in kitchen and dry storage areas have coated bulbs.Please call Scott Baldwin @ 328-2618 prior to opening for a re-inspection.
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1/23/2008 | Opening Inspection | 100 |
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