- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area tile in front of walk-in refrig. to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Ceiling in need of repair. Repair following area ceiling above walk-in refrig. to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Violations noted: Need to repair floor and ceiling in front of walk-in refrig.Must be completed within 60 days (9-7-2015)All handsinks found fully stockedTemps noted:Hot Chili @162FRefried beans @159FTaco meat mix @167FSausage gravy @155FH-held vegetable soup @151FH-held vegetables @162F**Plated Hamburger @188F**Plated Tri-tip steak @167FCold-held burger patties @35FRaw steak@37FRaw scrambled egg mix @41FRoast Beef sandwich slices@39FWalk-in Refrig @38FWalk-in Frzr @-1FWalk-in Prep Refrig. @35FAll Reach-in prep units were <40FAll scoops stored correctlyAll prep surfaces were found cleanSanitizer buckets used throughout food prep areas - tested - 200 ppm QuatSanitizer Dishwasher used for utensils - tested - 200 ppm QuatCustomer restrooms were found clean and stocked
|
7/7/2015 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in need of repair. Repair the floor near walk-In cooler to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceing in need of repair. Repair ceiling above walk-In cooler to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 34F.-Walk-In 36F.-Freezer 0F.-Reach-In 36F.-Reach-In 38F.-Reach-In 38F.-Dish washer 100 ppm chlorine.-Hot holding-Sauce 178F.-Chilir 173F.-SausAGE 171f.-Cold holding-Hamburger 38F.-Steak 39F.-Lunch meats 36-38F.-All lights properly shielded.-All items stored at least 6" off the ground.
|
4/15/2014 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. Obtain a CFPM within 60 days (8-13-2013).
- General Comments that relate to this Inspection
Notes-Hand wash properly stocked and used.-Ice scoops properly stored.-Dipper well ok.-Freezer 5F.-Dish washer sanitizer at 100 ppm chlorine.-All lights properly shielded.-All items stored at least 6" off the ground.-Chemical storage ok.-Walk-In 34F.-Walk-In 38F.-Freezer -5F.-Reach-In 32F.-Hot holding unit at 141F.-Freezer -10F.-Hot holding -Chili 163F.-Gravy 156F.-Pork 155F.-Chicken 158F.
|
6/24/2013 | Routine Inspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
1) There were two turkey breast wrapped in foil in the walkin; cooked yesterday at @11 a.m. current temp 45 degree F; no logs. Unknown if cooling curves were met; Went over cooling procedures; left new logs. Voluntarially condemned.2) 5 gallon container of marinara sauce in refer; cooked yesterday morning; said went in at under 40 degree F; current temp at 45 degree F; refer was at 36 degree F; again no logs; unknown if made cooling curves. Went over cooling procedures; left logs. Voluntarially condemned
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Cracked tiles; large grout gaps. Management aware and are hopefully getting done this year. This will have to be done by this year; not a serviceable floor. Next Inspection
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Resturant clean and organized.2) Handsink stocked.3) Hot holding beans 162; chili 170; hamburger 169 all degree F.4) Prep refer at 38 degree F all product properly stored.5) Prime rib just came out at 158-161 degree F. 6) Freezer at -5 degree F all product properly stored.7) Walkin refer at 36 degree F all product properly stored and labelled. Cooling addressed.8) Meat walkin all raw meat all properly stored.9) Thermometers and test strips10) Dishwasher at 50 ppm.11) Cooling multiple products not alot of room try cooking and cooling only product able to handle. 12) Server station good13) Soda area good14) Sanitizer at 100 ppm.*****Check your score at wshoeeats.com*******
|
5/17/2012 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Had waffle batter stored below raw meat. Keep raw product on the bottom and ready to eat on the top.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer in front and at dishwasher was at 0 concentration. Reprimed dishwasher and was working at 100 ppm. The front dispenser (quat) was not working so had them switch to bleach til eco lab could come out to calibrate.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors cracked on some tiles; some missing and grout lines make it hard to get clean. Advised by management that plans in place to start this work soon.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Keep up on wiping down all the walls espcially in back where dishes were stored.
- General Comments that relate to this Inspection
Notes; Below noted at time of inspection:1) Main freezer at 10 degree F all product stored properly; frozen and some dated.2) Main refer at 40 degree F; all product stored; dated and temped ok. One pan of chicken breast at 50-60 degree F chef claimed put in two hours prior so ok.3) Had a tub of marinara at mid to high 70 degree F with an ice wand in it. Chef said again about two hours close so advised maybe break into two smaller portions or two ice wands.4) Hot hold line; hamburger 153 degree F; beans 173 degree F; rice 180 degree F. 5) Prep refer at 39 degree F; eggs 41; tomato; onion; cheese at 40-43 degree F.6) Soda and ice area clean.7) Thermometers and test strips availabe.8) Restrooms clean9) Salad prepe station at 38 degree F all product stored proeprly10) Dry storage good11) Sick policy and pest control in place.
|
5/6/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing/employee hygiene.Discussed employee health. Enusre that employees ill with GI symptoms are excluded for at least 48 hours after symptoms stop.All refers/freezers within acceptable limits-ham 42 f; roast beef 38 f; hamburger 33 f; turkey breast 38 fHot holding temps good-Soup 160- 180 f; rice 175 f; taco meat 145 f; gravy 150 fReviewed temp logs - GoodDiscussed cooling procedures. Facility utilizes ice wand or ice bath.Dishwasher sanitzing at 100 ppm chlorineFacility cleaner than in past years- good jobFacility has PCO on weekly schedule. No evidence of rodents observed. Recommend installing new door sweep on back door to prevent rodent entry.Continue patching tiles in kitchen; especially in dishwashing area to prevent further water damage.
|
11/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All required corrections have been made. Required cleaning has been completed and is improved. Additional handsink has been installed. Continue to educate staff on importance of handwashing and enforce handwashing policies. Thank you.
|
12/28/2009 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed areas in need of cleaning. Clean outside of small reach in freezer. Also clean hard to reach areas - ie behind equipment; etc.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed mice droppings in far front cabinet. Droppings appeared old. Clean and sanitize area and continue to monitor for new activity. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsink and restrooms properly stocked. Discussed importance of handwashing. Facility only has one handsink. Facility to install another handsink to provide adequate handwashing facilities. Discussed possible locations.All coolers at 40 f or below. Sausage 40 f; beef 40 fHot holding temps good - rice 140 f; mashed potatoes 150 f; chili 160 f; gravy 170 f Discussed cooling procedures - goodDishwasher sanitizing at 100 ppmQuat sanitizer at 400 ppmDsicussed employee hygiene. Ensure employees are not eating and drinking in food prep areas. Also ensure employee food and drinks are stored in a designated area away from customer food.Discussed sick leave policies. Ensure employees ill with vomiting or diarrhea are excluded from work for at least 48 hours after last bout of illness.Facility has minor construction issues. Facility plans on doing a remodel in the future. If remodel is delayed; facility needs to look at making repairs.
|
11/18/2009 | Routine Inspection 1st | 95 |
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops in dry product stored with handle in food. Store scoops with handles up to prevent cross contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed ice wands for cooling being stored on floor in walk-in freezer. Ensure food contact surfaces are stored at least 6 inches off of floor to prevent contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several broken floor tiles throughout facility and underneath equipment. Replace broken floor tiles and recaulk tiles that have pulled away from wall.Observed large build-up of food debris and grease under equipment and hard to reach area. Clean these areas on a routine basis.
- General Comments that relate to this Inspection
Notes:Handsink properly stockedWalk-in coolers at 40 degrees F and 39 degrees FHam at 40 degrees F; Ground beef at 39 degrees F; Roast beef at 40 degrees FMake-up unit at 40 degrees FCheese at 40 degrees FHot holding temps goodChili at 145 degrees F; Meat sauce at 140 degrees F; chicken at 145 degrees F; gravy at 150 degrees F; rice at 145 degrees FDishwasher sanitizing at 100 ppm chlorineDiscussed cooling procedures - Make sure foods cool from 140 degrees F to 40 degrees F within 4 hours. Utilize an ice bath; ice wand; or portion product into pans at a level of no more than 2 inches and refrigerate uncovered until cool.Discussed importance of handwashing. Employees MUST wash hands frequently throughout their shifts and in between changes in activity.
|
11/17/2008 | Routine Inspection 1st | 96 |
Restaurant representatives - add corrected or new information about Bordertown North Restaurant, 19575 Us 395, Washoe County, NV »