Brasserie Saint James, 901 S Center St, Reno, NV - inspection findings and violations

Business Info

Name: BRASSERIE SAINT JAMES
Address: 901 S Center St, Reno, NV
Total inspections: 5
Last inspection: 2/12/2015

Score
96

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Inspection findings	Inspection date	Type	Score
[2] Food protected during storage; preparation; display; service; transportation Multiple food items in the refer and freezer are not covered while in storage. Food product must be covered at all times in storage; except during the cooling process. Ensure that all uncovered food product is protected. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Mold growth noted on deflector plate of primary ice machine. Ice compartment must be maintained in clean condition at all times. Remove all ice and wash/rinse/sanitize all internal surfaces. General Comments that relate to this Inspection Notes:Handsinks stocked and availableOperator very familiar with the cooling process -proper cooling procedures (i.e. ice wands; small batch; etc.) and critical temperatures/times identifiedAll food product properly stored (other than noted above) -raw product stored at lowest point -using FIFO principlesShellfish tags stored in kitchen for in-stock product -tags maintained in office for past product -existing tags had all required infoAll equipment and food temperatures measured within proper rangesAll cooks have and use thermometersOperator demonstrated good managerial control of food operationsFormer office/dry storage area is being converted to a walk-in refer and satellite prep kitchen -ensure handsink is installed prior to placing into full operation	2/12/2015	Routine Inspection 1st	96
General Comments that relate to this Inspection -observations made during busy lunch prep and service--no violations noted--hand sinks stocked with soap/paper towels- observed hand-washing at appropriate times--employees are now applying gloves when preparing any ready-to-eat foods-(important improvement)-all refrigerators @ 41 F. or below including walk-in (41 F.--sliced tomatoes @ 37 F.; cooked pork @ 41 F.; raw; marinating beef @ 40 F.;;cooling bechamel sauce made @ 8:30 AM with cooling wand @ 46 F.; pork gravy made @ 9 AM @ 50-60 F.-CFPM using cooling logs to make sure that appropriate time/temperature parameters for food safety are met-prep tables on line @ 40 F. and below (sliced tomatoes @ 36 F.-40 F.) except for unit closest to hot grill which was @ 44 F.; garlic in oil @ 48 F.; sliced tomatoes @ 44 F.-foods in this unit are discarded before diiner and replaced with fresh from walk-in---quats sanitizer in buckets @ 250 ppm - buckets are changed out every 2 hrs--dish machine chlorine sanitizer @ 100 ppm--prep kitchen is separate in back of the brewery--storage refrigertor at 38 F-all foods are properly stored in all refrigerators--facilty is clean; well-organizedNote: as weather warms; several satellite food prep areas will be set-up; CFPM demonstrated active; managerial control by initiating a discussion of potential risks associated with shucking; raw oysters; ceviche (raw fish; shrimp; octopus; etc.); and setting up a grill station in an outdoor eating area. All stations will be separate from each other; and the oyster and ceviche bars will be separate from other food prep areas to avoid potentail cross-contamination. CFPM would like to establish a green-house onsite to supply vegeetables to restaurant. Referred CFPM to Dept. of Agriculture for necessary producer's certificate as well as Good Agricultural Practices training program. (Gave business card for Ashley Jeppson). CFPM demostrates an good understanding of the risks associated with food allergies; and discussed the strategies he uses to prevent cross-contamination of risky foods.Facility is well-managed with a focus on food safety. Discussed with CFPD ways to create a "culture of food safety" amongst employees. To email CFPM some information to support this effort.	4/29/2014	Routine Inspection 1st	100
[2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Test kit for quats sanitizer missing. Manager called supplier to correct problem immediately. [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required Raw animal products such as oysters; rare burgers are served. Previous warning removed from menu. Corrected immediately--printed warning immediately posted at hostess desk at entrance. New menus will be printed with the consumer warning. Alcohol warning in women's rest room also missing and needs to be reposted. General Comments that relate to this Inspection -no other violations noted--manager had splash guard installed in hand sink next to prep counter immediately;efore no points were deductedtemperations of refrigeration equipment all good- waslk-in @ 40; cooked beef cheeks @ 41 F.; raw cod @ 42 F. sliced tomatoes @ 49 F. (just prepped-leaveuncoverd to chill); beef stock @ 82 F--94 F in large plastic containers (had cooled 4 hrs according to log); walk-in freezer @ 0 F.; prep tables all at 40-41 F. Foods checked: smoked trout @ 42 F.; sliced tomatoes @ 37-41 F both on top and below on two prep tables-cook temp: hamburger @ 115 F--customer requests for rare cooked meat is honored--consumer warning needed-observed staff washing hands at appropriate times--good personal hygiene--dish machine chlorine sanitizer @ 100 ppm-facility is clean and well-organized--appropriate storage of cooked above raw product--all foods well-labeled--temperature logs kept for cooling and equipmentareas of concern to focus attention--1. raw garlic in oil must be iced or refrigerated on prep table2. make sure that required cooling time temperature parameters are met--suggest using metal instead of plastic containers to speed cooling process3. flies are evident in spite of services paid to Ecolab--contact Ecolab to find better solution--may need to move outdoor garbage dumpster farther from back door4. fly paper in use in kitchen is supplied bt Resco for use in food service establishments--make sure the product is EPA approved for such use and use strictly according to label5. Recommend santizing prep tables after each use because of fly problem6. keep newly prepped sliced tomatoes uncovered until they reach 41 F. (plastic insulates and prevents cooling7. noted bare hand contact with ready-to-eat foods--use of gloves on hands to protect foods not receiving further cooking will be required--recommend using gloves for salad prep; sandwich prepTwo CFPMs will obtain WCHD card within 14 days. Permit risk level to be revised to 4 points instead of 3.	8/15/2013	Routine Inspection 1st	97
General Comments that relate to this Inspection -no violations observed-walk-in @ 37 F.; raw cod @ 37 F. -noted cooling racks-duck @ 47 F.; oxtail @ 41 F. (had just been cooked in AM. Manager had good grasp of cooling procedures. Observed cooling wand in chicken stock @ 47 F. (just cooked in AM)-raw foods stored properly beneath ready-to-eat foods - walk-in freezer @ 1 F-salad prep tables @ 38 .F.; sliced tomatoes @ 37-41 F.-hot sauces on cook line @ 147 F.-manager aware of reheat temp. -facility reheats to 175 F. to have margin of safety--observed staff washing hands-good personal hygiene-dish machine sanitizer @ 100 ppm.-clean equipment/dishware properly stored -discussed future plans to include raw oysters and prevention of cross-contamination with other foods-steaks are cooked to order including rare-must post a consumer advisory where it can be easily seen by customers (menu; sign near entrance; table tent or plaque; etc.) by next routine inspection to avoid a point deduction. May read as follows: "The Washoe County Health District advises consumers to eating raw; under-cooked foods of animal origen such as meat;seafood; and shellfish poses a potential health risk. Thorough cooking of foods reduces the risk of illness." --owner agreed to post within 2 weeks-must post an alcohol warning for pregnant women/owner agreed to post within 2 weeks-discussed screening and exclusion of employees with gastro-intestinal illness (vomiting; diarrhea; nausea; etc.) for 48 hours after symptoms end with owner/manager-	11/28/2012	Routine Inspection 1st	100
General Comments that relate to this Inspection Ok to operate; ok to issue permitHand sink ok-stockedSurfaces smooth and easily cleanableAll refrigeration 40F or below-equipped with thermometersThree compartment sink indirectly drainedFacility cleanFacility is risk category 3. A minimum of one full time Washoe County Certified Food Manager is required on staff at all times. Provided list of instructors. 60 days to obtain.	8/8/2012	Opening Inspection	100

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