- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for dishwasher. > Provide test strips at dishwasher to ensure dishwasher is providing proper sanitation level. *Corrected
- General Comments that relate to this Inspection
Handsinds available and stocked. / Observed usingReach in refrigerator thermometer 36 F Condiments 38 FReach in hot holding Potatoes 171 FReach in salad prep units Thermometer34-40 F Condiments 38 FWalk in refrigerator Thermometer 36 F Steak 37 FWalk in freezer Thermometer 5 F All items frozenDry storage good3 compartment sink availableSanitizer buckets good 200 quatProper storage of itemsFood grade gloves wornby prep personnelIce machine good / Buckets and scoops available and properly stored
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6/30/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 38F.-Freezer -10F.-Reach-In 38F.-Dry storage ok.-Hood clean.-Reach-In 38F.-Reach-In 36F.-Wiping cloth sanitizer buckets 100 ppm chlorine.-Soup 182F.-Ice scoop properly stored.-All lights properly shielded.-All items stored at least 6" off the ground.
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8/27/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Walk-In 39F.-Freezer -4F.-Reach-In 30F.-Date labeling observed.-Hood clean.-Scoop properly stored.-Reach-In 39F.-Reach-In 38F.-Ice scoop properly stored.-Reach-in 39F.-Hot holding -Soup 171F.-Cold holding-Steaks 32-36F.
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9/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Walkin 40 degree F- storage good use stickers for first in first out.2) Salad prep at 38 degree F.3) Prep refer line 35 degree F4) Meat refer at 32 degree F.5) Nothing hot held; currently.6) All product dates good7) Handsinks good.Ok to operateCheck you score at WashoeEats.us
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8/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Everything date time labelled2) Product storage good3) Freezer at 10 degree F all product stored rpoperly door is icing up new door on order does not effect temp inside.4) Prep refer fish at 40 degree F all product ok skirt steak at 42-45 degree F5) Handsinks all stocked ok6) Steak refer at 30 degree F all steaks at 36-38 degree F7) Line prep refer at 40 degree F all product ok.8) Watch storage or raw over ready to eat.
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9/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedAll Reach-in Refrig. were <40FWalk-in Refrig @36FWalk-in Frzr. @-4FTemps noted: Hot Vegetable soup @168F;Raw Rib Steak @33F; Raw Filet Mignon @33FAll Dairy currentSanitizer dishwasher used - tested - 100 ppm Cl
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6/15/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handsinks were fullyt stockedAll reach -in refrig. were <40FAll reach-in refrig.were <0FWalk-in Refrig @34FCold held raw steaks were 35FAll Dairy currentSanitizer dishwasher used - tested - 100 ppm Cl
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6/22/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Reach-In 35F.-Reach-In 37F.-Dairy dates Ok stock properly rotated.-Reach-In 30F.-Walk-In 32F.-Lights properly shielded.-Walk-In Freezer 0F.
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6/24/2008 | Routine Inspection 1st | 100 |
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