Bowl & Rawr, 148 West St, Reno, NV - inspection findings and violations

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Business Info

Name: BOWL & RAWR
Address: 148 West St, Reno, NV
Total inspections: 4
Last inspection: 4/3/2015
Score
99
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Inspection findings

Inspection date

Type

Score
  • [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.Observed wall where prep sink is located - wall in need of patching and painting. Repair by 4/09/15. All surface need to be smooth; sealed; durable; and easily cleanable.
  • General Comments that relate to this Inspection
    Notes:Walk in cooler @ 40 f. Meatballs (Beef; pork; & lamb) @ 38 f. Zuchinni balls @ 38 f. All food product labeled and stored properly. Reach in coolers @ 40 f. Veggies @ 38 f; Meatballs 38 f; Chicken 38 f; mushrooms @ 38 f. All food stored in food grade containers and properly labeled. Zuchinni cooling in shallow pan - under air fan will be moved to walk in cooler. Hot holding sauces @ 155-170 f. Cutting boards clean and in good condition.Freezer 0 f; All food products frozen. Veggie stock cooking @ 200 f. Prep area clean and well maintained. Observed proper food prep onsite. Keg cooler clean and @ 40 f. Keg lines clean and no leaks. Equipment; utensils; cookware; spice containers; recipe books clean and stored in clean location. Ice machine clean and scoops clean & stored properly.Handsink stocked properly and accessible. Hood/fryer/grill area clean and well maintained. Customer area clean and well maintained.Observed proper handwashing and food preparation onsite.Facility very clean and well maintained.
4/3/2015Routine Inspection 1st99
  • [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
    Observed prep sink not attached to the wall. Secure back of prep sink to wall - patch and repair wall where screws where located. Correct by 9/23/14.
  • General Comments that relate to this Inspection
    Notes:Walk in cooler @ 40 f. Meatballs (Beef; pork; & lamb) @ 38 f. Zuchinni balls @ 38 f; Jerk chicken @ 38 f. All food product labeled and stored properly. Reach in coolers @ 40 f. Veggies @ 38 f; Meatballs 38 f; Chicken 38 f; mushrooms @ 38 f; spaghetti squash @ 38 f. All food stored in food grade containers and properly labeled. Cous cous cooling in shallow pan. @ 75 F for about an half hour under air fan will be moved to walk in coolerCutting boards clean and in good condition.Freezer 0 f; All food products frozen. Veggie stock cooking @ 200 f. Prep area clean and well maintained. Observed proper food prep onsite. -Jerk chicken being prepped while onsite @ 48 f. Keg cooler clean and @ 40 f. Keg lines clean and no leaks. Equipment; utensils; cookware; spice containers; recipe books clean and stored in clean location. Ice machine clean and scoops clean & stored properly.Handsink stocked properly and accessible. Hood/fryer/grill area clean and well maintained. Customer area clean and well maintained.Observed proper handwashing and food preparation onsite.Facility very clean and well maintained.
9/18/2014Routine Inspection 1st99
  • [1] Non-food contact surfaces of equipment and utensils clean
    220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed mixers; blenders; and other prep equipment dirty with food debris. Clean all equipment on regular basis to maintain sanitary conditions. Correct by the end of 7/18/13.Low boy reach in coolers handles dirty with food debris. Clean regularly to prevent cross contamination issues. Correct by the end of 7/18/13.Observed fan guard on fan to cool food products dirty. Clean fan guard on regular basis to maintain sanitary conditions and prevent cross contamination of food products.
  • General Comments that relate to this Inspection
    Notes:Walk in cooler @ 40 f. Veggies @ 38 f. Beans cooling in pan @ 80 f. Rice 38 f. -Cooked duck@ 118 will be reheated for customer. - Raw fish @ 37 f. Pork cooling @ 155 f; less than an hour cooling; will be placed in ice bath and then to cooler. -discussed cooling procedures with no problems notedFreezer @ 0 f. All food products labeled and frozen.Reach in coolers (cook line) @ 40 f. -cheese; zucchini balls 39F-44F Hot holding: Sauces @ 150 f; All serving ladles stored properly and clean. Rawr Area: Reach in coolers @ 40 f; Oysters on ice @ 35 f. Veggies 38 Freezer @ 0 f. All food products labeled and frozen.Handsink stocked and accessible. Cutting boards clean and in good conditions. Knives and utensils clean and stored properly. **Chefs knife bag clean. Discussed cleaning of bag on regular basis to maintain sanitary conditions. **Observed proper food prep and handwashing onsite.Customer area clean and well maintained.
7/19/2013Routine Inspection 1st99
  • [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
    Dishwasher not dispensing proper level of sanitizer at time of inspection. Operator repaired dishwasher and sanitizer level was checked at 50 ppm. Ensure sanitizer is checked on a daily basis.
  • General Comments that relate to this Inspection
    General Notes:-hand sink stocked-food-grade gloves in use for ready-to-eat foods-walk-in 37F -cooked lamb 35F -raw fish; beef 37F-38F-discussed cooling procedures with no problems noted-freezers less than 0F -make-up units at 38F-44F -cheese; zucchini balls 39F-44F *ensure unit is adjusted to maintain 40F or less even during busy times-containers labeled and stored properly-raw product stored properly - no cross-contamination issues noted-chemical test kits available-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms are excluded from for the duration of the illness and 48 hours after symptoms stop.*operator has ServSafe certificate; but must obtain WCHD CFPM by 11/15/12.
11/8/2012Routine Inspection 1st96

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