- General Comments that relate to this Inspection
No violations noted at time of reinspection.Operator's pest control management came to the facility and reset the traps in the building. Mouse carcasses were disposed of and facility cleaned all cabinets of feces.Continue to work with pest control operator to abate the pest problem. Regularly clean and sanitize with a bleach cabinets and shelves to eliminate odors to mitigate mice trails.Thank you for your efforts to correct the violations.
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2/26/2015 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide accurate chemical test kits.Operator uses quat for sanitation. No test strips available. Acquire the appropriate test strips to ensure concentration is at minimum 200ppm.
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed. Clean following area thoroughly and seal all access points. Recommend hiring certified pest control operator.Observed mouse feces under the soda fountain near the bag-in-the-box product. Thoroughly clean the cabinets and shelves (including the floor drain) under this area to detract vermin. Observed 2 dead mice in a tin cat behind the ice freezer. Contact pest management company to check remaining traps and remove the carcasses.Violations must be corrected within 48 hours or by February 26; 2015.
- General Comments that relate to this Inspection
Bathrooms stocked with soap and paper towel and hot/cold running water.Walk-in cooler observed at 38F. All potentially hazardous food within expiration dates.Sandwich cooler observed at 39F. All product properly labelled with pull dates.Ice cream freezers at 0F and -10F. Frozen solid.All chemicals properly labelled and stored.All food and single use items properly stored 6" off the ground.
- General Comments that relate to this Inspection
Dishwasher is high temp. Gauges show160F for wash and 180F for final rinse. Temperature test strips available. Minimum 160F at the rack observed.Handsink stocked with soap; paper towel and hot/cold running water. Proper employee handwashing observed.Refrigerators have conspicuous thermometers placed measuring at 40F and 39F.All product properly stored 6" off the ground. Chemicals properly labelled and stored.Sanitation buckets for wiping cloths setup and measured 200ppm min.
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2/24/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes-Reach-In 39F.-High temp dish washer was 165F at the rack.
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4/21/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Units went down this past weekend and facility pulled all product from reach-In units and are using walk-In cooler for cold holding.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 161F at rack or 180F at guage.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Bathrooms properly stocked.-Reach-In 39F.-Pastry dates ok.-Deli dates ok.-Can dates ok.-Bread dates ok.-Dairy dates ok.-Freezer 0F.-Freezer 0F.-Walk-In 38F.-Ice machines clean.-Ice scoops properly stored.-All items stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Speed guns clean.-Ice scoops properly stored.-Wiping cloth sanitizer buckets at 300 quat.-Walk-In cooler 34F.-All items stored at least 6" off the ground.-All lights properly shielded.
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4/15/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Walk-In 38F.-Reach-In 39F.-Reach-In 38F.-All items stored at least 6" off the ground.-Wiping cloth buckets sanitizer at 300 quat.-Speed guns clean.-Dish washer high temp ok.
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6/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Reach-In 40F.-Deli dates ok-Pastry dates ok.-Dairy dates ok.-Bread dates ok.-Can dates ok.-Walk-In 40F.-Ice machines ok.-Ice scoops properly stored.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathrooms ok.
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5/7/2013 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Bar clean and organized.2) Handsinks stocked3) Dishwasher ok4) Three comp sink for back-up.5) Sanitizer bucket at 100 ppm.6) Test strips available.7) Restrooms ok8) Trash ok***Check your score at washoeeats.com*******
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5/17/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized.2) Dairy refer at 37 degree F all product dates good.3) Prepackage only4) Ice machines ok bag own ice all labelled.5) Restrooms ok6) Soda/coffee area clean
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3/5/2012 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Bar clean and organized2) All scoops stored properly 3) Bar ice stored properly4) High temp washer working properly5) Beer refer at 36 degree F all product properly stored and product dates good.6) If go to a sanitizer bucket will need to keep test strips at bar.7) Restrooms good.
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5/2/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized2) Product dates good3) Beer cooler at 41 degree4) Bag own ice in compliance5) All can goods ok
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3/23/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedBar clean and well keptRefer units 38 and 36 fDish washer sanitizing at 162 f at the rack. Temperature gauge broken. Inspector will get info on "temperature tape" to Manager.
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11/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No problems noted.Notes:Restrooms properly stockedWalk-in cooler at 39 fFreezer at 10 fFood storage goodFacility clean and well kept
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6/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations notedNotes:Facility clean and well keptWalk-in cooler at 37 fFreezer at -12 fFood storage goodEnsure staff monitors code dates on perishable products.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink/restrooms properly stockedDishwasher sanitizing at 162 f at the rack. Repair temperature gauge to verify that dishwasher is sanitizing at proper temp (180 f at gauge/manifold or 162 f at the rack.)Coolers below 40 fFacility clean and well kept
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11/18/2009 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed build-up of dust and debris under bar on SE corner. Clean on a routine basis.
- General Comments that relate to this Inspection
Notes:Handsink properly stockedCoolers at 37 degrees F and 40 degrees F**Ensure temperature gauge on high temp dishwasher is functioning properly. Gauge must reach 180 degrees F.
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11/17/2008 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations notedNotes:Restrooms properly stockedFood storage goodFacility clean and well-kept
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8/22/2008 | Routine Inspection 1st | 100 |
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