- General Comments that relate to this Inspection
Notes:Ramon Rodriguez completed Serve Safe class for this location - Brewers Cabinet Kitchen. Ramon will be listed for this location. Cutting board along line replaced. No issues. No employee has failed serve safe exam in last year.
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9/21/2015 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Brewers Cabinet manufacturing (Brewery) - must have a certififed food protection mananger on hand. This facility will be required to have a employee; manager; or owner complete a 16 hour Serve Safe course for this location. Brewers cabinet will have 60 days from today's date to complete a 16 hour Serve Safe course. If not completed Brewers Cabinet's Health permit to operate will be temporary suspended until certified food protection manager requirements are completed. Certified food protection information given out. The above requirements must be completed by 10/17/15. Re-inspection for CFPM follow up will be conducted. Reference material below for Washoe County CFPM requirements:*040.005 Certified Food Protection Manager; requiredA. Each Risk Level II food establishment; as defined in these regulations; must employ a minimum of one (1) full-time Certified Food Protection Manager. A person-in-charge must be designated to perform foodservice activities under the direct supervision of a Certified Food Protection Manager during all hours when the Certified Food Protection Manager is not physically present. The Certified Food Protection Manager must be available via telephone communication when not physically present.*For facilities operating under multiple food permits; only one (1) Certified Food Protection Manager is required provided that the following conditions have been satisfied:1. All permitted food establishments involved are Risk Level II food establishments;2. Each permitted food establishment involved is under the same ownership;3. The permit must be for food establishments operating in the same building;4. The square footage of the building does not exceed 5;000 square feet; and5. The Certified Food Protection Manager must demonstrate they have operational supervision over all the permitted food establishments.
- [2] Food protected during storage; preparation; display; service; transportation
Cutting boards in need of replacing - Ramon left message stating boards are on order and will be in 2-3 weeks. Reinspection will be conducted.
- [3] CFPM or person in charge present; certificates posted as required
Ramon Zarate was listed on the routine inspection for 2014 at Legends Grill Sports & Spirits as a Certifiied Food Protection Manager. Brewers Cabinet will need to have a Certified Food Protection manager for this facility. A certificate must be posted in facility for CFPM. A certified food protection manager must be on hand and be listed for this facility and can not be listed for 2 separate restaurants. All CFPM requirements must be completed w/in 30 days of today's date. A CFPM must be onsite. Correct by 9/17/15. Reinspection to follow. Each Risk Level III food establishment; as defined in these regulations; must employ a minimum of one (1) full-time Certified Food Protection Manager who is required to be present on the premises during all hours when high-risk food handling activities such as; but not limited to; cooking; cooling; reheating and/or extensive handling of raw foods; are being conducted. Incidental absences of the Certified Food Protection Manager due to temporary illness; short errands off the premises and when low-risk food activities are being conducted shall not constitute a violation of this section. A person-in-charge must be designated to perform foodservice activities under the direct supervision of a Certified Food Protection Manager during all hours when the Certified Food Protection Manager is not physically present. The Certified Food Protection Manager must be available via telephone communication when not physically present.For facilities operating under multiple food permits; only one (1) Certified Food Protection Manager is required provided that the following conditions have been satisfied:1. All permitted food establishments involved are Risk Level II food establishments;2. Each permitted food establishment involved is under the same ownership;3. The permit must be for food establishments operating in the same building;4. The square footage of the building does not exceed 5;000 square feet; and5. The Certified Food Protection Manager must demonstrate they have operational supervision over all the permitted food establishments.
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8/17/2015 | Routine Reinspection 1st | 92 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Cutting boards have knife groove marks and stained - Surfaces of cutting boards must be smooth; sealed; durable; and easily cleanable - this was a violation from last routine inspection. Cutting must be resurfaced or replaced to prevent cross contamination. Call when corrected 328-2434.
- General Comments that relate to this Inspection
The following has been corrected:-Floors have been cleaned. -Walls by handsink have been cleaned. -Exposed wood plank has been sealed. -Sheet rock & outlet panel have been repaired. -Doors have been cleaned.
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8/13/2015 | Routine Reinspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed cutting boards along cooking line becoming stained and groove marks - replace boards on cook line to provide a smooth; sealed; easily cleanable surface to clean and do food prep. Correct by 8/11/15.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors in need of cleaning. Clean all floors under equipment. Correct by 8/11/15 or when daily cleaning takes place.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls by handsink (cook line); hood area in need of cleaning observed grease buildup and food stains. Clean on regular basis to maintain sanitary conditions. Correct by 8/11/15.Observed exposed wood on wall holding shelf on wall. Paint or seal wood to make surface; smooth; sealed; durable; and easily clean. Correct by 8/11/15.Observed corner of sheet rock wall damaged and in need of repair and outlet cover broken on wall. Correct by 8/11/15Observed doors downstairs with food stains and grease buildup clean on regular basis to prevent cross contamination issues. Clean on daily basis.Observed fan guards on condensation unit in walk in cooler with buildup dust - clean all guards on regular basis.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and stocked. Reach in coolers @ 40 f. All dates current on food products. Tap lines clean and installed properly. Ice bins and machine clean. Scoops ok. Floors and bar area clean. Glass washer @ 50 ppm.Walk in cooler @ 40 f; All kegs stored properly lines clean. Drain clean and drains properly.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. Veggies 38 f; Cheeses 38 f; Deli meat @ 38 f; beef patties 38 f; Raw chicken @ 38 f. All condensation units in good condition. Walk in freezer @ 0 f. All food products frozen. Reach in coolers (Cook line): Sliced tomatoes 38 f; Cheese 38 f; Burger patties @ 37 f; Salmon 38 f.Baked potatoes out of oven cooling @ 170- 190 f. Hot holding: Sauce 158 f.Prep area clean and well maintained. Cookware; utensils; plates; glassware clean and stored properly. Ice machine clean and scoop clean and stored properly.Equipment clean and well maintained. Prep room: Food bin clean and scoops stored properly. All food products stored properly.Refrigerator @ 40 f; Steak @ 38 f.Prep sink operational no leaks. Handsink stocked properly and accessible. Dish Machine @ 50ppm. Sprayer in good condition. **Discussed no bare hand contact to ready to eat food items with staff. No issues observed. Observed cooks using gloves and using utensils.Observed proper food prep and handwashing onsite.
- General Comments that relate to this Inspection
Notes:All Brewing products stored properly and off ground. Equipment clean and well maintained. Brewing tools clean and stored properly. Hoses clean. Trench drain clean. Handsink stocked properly and accessible.3 compartment sink ok and no issues with leaks; Discussed cleaning process with staff onsite - no issues observed.
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8/4/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Re-inspection:All items from prior routine inspection have been corrected. 1. Equipment has been repaired. 2. Leaks have been repaired. 3. Outlet covers have been replaced.
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8/19/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed pan with ground beef in walk in cooler not covered. All food products must be covered to prevent cross contamination. Observed hardshell eggs stored above melt cheese. All hard shell eggs must be stored on bottom shelf with no other food items underneath. Corrected.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed food scoop handle in product. Scoop was removed and corrected. All scoop must be stored handle up or in food grade container to prevent cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed make up coolers on cook line in need of repair. Cover for makeup cooler not installed on hinges. Everytime cover is pulled up cover falls. Observed another make up cooler with handles not securely fastened and handle to cooler broken.All the above must be repaired by 8/12/14. Reinspection to be conducted on this date.
- [1] Installed; maintained
Observed duct tape on pipe below 3 copm sink. Duct tape must be removed and if there is a leak then leak must be repaired. Observed black hose by sani/detergent dispenser leaking. Repair all leaks and make surface smooth; sealed; and durable by 8/1/14.
- [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.Wall next to meat slicer missing outlet cover and another outlet cover broken. Replace all outlet covers that are missing or broken. Correct by 8/1/14.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed soda w/out lids next to make up cooler. All personal drinks must be stored in location designated for personal drinks. Corrected.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and stocked. Reach in coolers @ 40 f. All dates current on food products. Tap lines clean and installed properly. Ice bins and machine clean. Scoops ok. Floors and bar area clean. Dish machine @ 50 ppm.
- General Comments that relate to this Inspection
otes:Walk in coolers @ 40 f. Veggies 38 f; Cheeses 38 f; Deli meat @ 38 f. All condensation units in good condition. Walk in freezer @ 0 f. All food products frozen. Reach in coolers (Cook line): Sliced tomatoes 38 f; Cheese 38 f; Burger patties @ 37 f; Salmon 38 f. Hot holding: Sauce 150 f. Prep area clean and well maintained. Cookware; utensils; plates; glassware clean and stored properly. Ice machine clean and scoop clean and stored properly.Equipment clean and well maintained. Prep sink operational no leaks. Handsink stocked properly and accessible. Dish Machine @ 50ppm. Sprayer in good sink. Floors; walls clean;
- General Comments that relate to this Inspection
Notes:All food product stored properly and off ground. Equipment clean and well maintained. Brewing tools clean and stored properly. Hoses clean. Trench drain clean. Handsink stocked properly and accessible.
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7/24/2014 | Routine Inspection 1st | 93 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed standing beer/water on floor of walk in cooler. Clean floor to maintain sanitary conditions. Correct by 7/31/13. (In the process of turning in plans for drain in walk in cooler).
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in prep area - outlet covers missing and broken. Install cover to seal surfaces. Correct 8/2/13.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and stocked. Reach in coolers @ 40 f. All dates current on food products. Tap lines clean and installed properly. Ice bins and machine clean. Scoops ok. Floors and bar area clean. Glass machine @ 50 ppm.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. Veggies 38 f; Cheeses 38 f. All condensation units in good condition. Walk in freezer @ 0 f. All food products frozen. Reach in coolers (Cook line): Sliced tomatoes 38 f; Cheese 38 f; Burger patties @ 37 f; Salmon 38 f. Hot holding: Sauce 150 f. Prep area clean and well maintained. Cookware; utensils; plates; glassware clean and stored properly. Ice machine clean and scoop clean and stored properly.Equipment clean and well maintained. Prep sink operational no leaks. Handsink stocked properly and accessible. Dish Machine @ 50ppm. Sprayer in good sink. Floors; walls clean;
- General Comments that relate to this Inspection
Notes:All food product stored properly and off ground. Equipment clean and well maintained. Brewing tools clean and stored properly. Hoses clean. Trench drain clean. Handsink stocked properly and accessible.
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7/30/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Found cooked potatoes stacked and covered in a plastic bus tub in walk-in refrigerator in the cooling process at 70F-90F. Per operator; potatoes were cooked approximately 1 to 2 hours ago. Instructed operator to spread potatoes on sheet pans and put back in walk-in (uncovered) to facilitate cooling - corrected. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F or below in an additional 4 hours. If product does not reach 70F within the first 2 hours; only 4 hours total are allowed for cooling to 40F or below.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer at time of inspection. Sanitizer dispensing container replaced by operator; and sanitizer checked at 50 ppm chlorine - corrected on-site. Ensure chlorine test strips are on site at all times and sanitizer level is checked between 50 and 100 ppm chlorine at the beginning of the shift on a daily basis.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits to verify sanitizer concentration of dishwasher. Chlorine sanitizer must be maintained between 50 and 100 ppm chlorine and checked on a daily basis.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-ice bin scoop stored properly-reach-ins less than 40F-restrooms stocked and clean-provided alcohol advisory sign to operator. Ensure sign is posted in a conspicuous location.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-observed employee hand washing-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-cook-line make-up units at 38F-40F -cooked and cooled chicken wings; turkey; raw hamburger and raw chicken at 39F-42F-salad make-up unit at 38F -ham 39F-walk-in at 37F -cooked and cooled soup and chicken wings 39F-40F*observed temperature log on walk-in indicating that temperature of unit on 10/16 was checked at 51F. Ensure corrective action for any temperature noted above 40F is noted on logs.-freezer at 0F-keg walk-in at 36F -cooked chicken wings 37F -raw beef 38F-dishwasher checked at 100 ppm chlorine *ensure sanitize level is checked on a daily basis-hot holing: -pulled pork 144F -soups 168F-178F-observed proper thawing techniques-ice machine clean *ensure ice scoop is stored in separate; clean container to avoid cross-contamination-food and single service items stored 6" above ground-employee restrooms stocked and clean-chemicals labeled and stored properly-customer restrooms stocked and clean-raw/undercooked advisory noted on menus-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-facility clean and well maintained-discussed cleaning/sanitizing procedures - operator to fax MSDS sheet for cleaning/sanitizing procedures*ensure all chemicals (including spray bottles) are labeled with the contents to prevent misuse
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10/22/2012 | Routine Inspection 1st | 90 |
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