- [3] CFPM or person in charge present; certificates posted as required
-Per manager the facility has a CFPM certificate; but it is not in the facility. Operator will have 7 days; 10/28/15; to fax the CFPM certificate to the health inspector or a reinspection fee will be charged and the permit may be suspended.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomitting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Discussed new regulations and no bare hand contact with ready to eat foods.-Handsinks clean and stocked.-Restrooms clean and stocked.-Reach in cooler at 38F. Tomato 43F; Steak 43F; ham 42F; hamburger patties 42F.-Make up unit at 38F. Tomato 39F; turkey 39F; ham 39F; hamburger patty 40F.-Hot holding temperatures good. Chili 148F; gravy 156F; pork chops 168F.-Walk in cooler at40F. Chili 42F; cheese 42F. Product stored properly.-Reach in freezer at -7F. All product frozen and stored properly.-Ice machine clean and scoops stored proeprly.-Meat slicer and knives clean.-Observed proper chemical storage and proper food storage.-Cutting boards were clean and smooth.-Prepo surfaces were clean.-Utensils stored properly.-Dishwasher at 100 ppm Chlorine.-Test strips available.-Equipment very clean.
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10/21/2015 | Routine Inspection 1st | 97 |
- [1] In-use food; ice dispensing utensils properly stored
Ice scoops stored on very dusty sheet pan. Store ice and other food dispensing utensils in a clean and sanitary fashion to prevent potential contamination. **Corrected on site**
- [1] Non-food contact surfaces of equipment and utensils clean
Some detailed cleaning is needed in a few areas in the facility. Specifically; in the dry storage area; behind prep tables; and around and under other equipment. Clean thoroughly and maintain in a clean fashion to prevent potential pest harborage.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Two areas of flooring/coving need repair: Underneath prep sink near hand sink and at end of dishwasher area. Repair and seal to prevent potential pest access and allow for proper cleaning.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 100 ppm chlorine-test strips on siteWalk in cooler @ 41F (within thermometer error)-cooled corned beef @ 40F-raw products ranged from 38F - 41F-cooled mashed pots @ 41FUpright cooler on line @ 39F-sauces @ 40FMake up unit @ 40F-turkey @ 40F-cheese @ 38FLine area cleanRestrooms stocked**Reviewed product storage with operator. Previous reports had indicated foods not being covered. No incidences were observed; but reminded operator that foods not in use should be covered and raw products should be stored on the bottom shelf; including shell eggs.Chemical storage on separate rack in back; away from food productSlicer clean*Reviewed cleaning process. After each slice; unit is broken down and run through the dishwasherIce machine clean**Reminded operator to change fly strips frequently. Fly strips were not located above prep surfaces. New air screen is installed over back door as back up to actual screen.
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10/9/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing. Handwashing observed - goodDiscussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers below 40 f-cheese 41 f; salami 42 f; cooked roast 38 f; roaste beef 37 f; ham 37 f; turkey 36 f; tuna 41 f; pot. salad 40 fHot holding temps good - aus jus 167 f; gravy 151 f; green beans 180 fDiscussed cooling. Ensure product cools form 140 f to 40 f within 4 hours or 140 to 70 f within 2 hours and 70 f to 40 f within 4 hours.Discussed reasons why garlic and butter must be temperature controlled.Recommendations:Change fly strips frequentlyStart replacing floor tiles in the near futureDo store personal food with customer food
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11/14/2013 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One pan of cooked ground beef at 78 F; Gravy at 50 F in a one gallon container and one tub of chicken patties at 49 F in walk-in cooler cooling more than 4 hours. These products voluntarily discarded. Ensure to use proper cooling procedures and monitor temperatrure during cooling to cool foods within required time frames. Foods must be cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling.
- [1] Installed; maintained
Noted two leaks from dish washer plumbing being contained in one tub and one can placed under leaks. FIx these leaks.
- General Comments that relate to this Inspection
Walk-in cooler an refrigerated units operating at 40 F. Product temperatures under refrigeration checked at 40 F to 43 F; keep temperatures at 40 F or below.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted hand sink in kitchen and restoom stocked and functional.
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7/26/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Temperatures taken on steam table: vegetables 152 F; country gravy 173 F; tomatoe sauce 149 F; meatloaf 151 F.Tempoeratures taken on top of prep unit: tuna sal 45 F; sliced cheese 44 F; potatoe salad 45 F. Temperatures taken in reach-in refrigerator: turkey bre4ast 45 F; roas beef 45 FWalk-in cooler ar 40 F. SLiced cheese 44 F; pan pf lasagna 44 F; pan of vegetables 40 F in walk-in cooler.Meat walk-in cooler at 38 F. Ham package at 40 F in this cooler.Keep product temperatures at 40 F of below.;Dish washer checked at 125 F and 100 ppn chlorine concentratfion.Noted hand sink in kitchen and in restrooms stocked and functional.Observed proper employee hand washing practices.
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8/3/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/6/2010 have been corrected.Two refrigerator has been serviced and now operating below 40 F; Sliced ham at 41 F; whole ham at 39 F in this unit.Fly numbers have been significantly reduced. Proper measures being taken for further elimination. Recommandation is to have pestcontrol service established; Operator looking to establish service.Game meats kept in separate area in walk-in cooler; these meats and prosicutto ham and other products processed in kitchenfacility are for operator's use only and not sold or served to the public.
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8/23/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
2-door refrigerator at 48 F. ham at 49 F; turkey at 48 F; cheese 49 F in this unit. Must service refrigerator to keep product temperatures of 40 F or below.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under shelving racks in dry storage room and under equipment along wall junctures in prep; storage and dish washing areas of food debris build-up.
- General Comments that relate to this Inspection
Walk-in cooler at 40 F. turkey leg at 40 F; chicken fettuccini at 42 F; pork mushroom at 44 F; roast beef at 44 F.Meat walk-in cooler at 40 F. Cheese package at 42 F; hot dog package at 41 F.Refrigerated prep unit at 42 F; chicken salad at 42 F; and potatoe salad at 42 F.keep food temperatures at 40 F or below.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted hand sinks in prep area and restrooms stocked and functional.Flies observed in all food prep areas. Screen door left partially open. ensure to keep screen door closed. Establish pest control service. Two large pots of food at temperatures above 140 F in process to be cooled down. Foods to be poured in 5-gallon buckets to be cooled in walk-in cooler; This is not an acceptable cooling practice. Must cool foods in ice water baths and then place in walk-in cooler in shallow pans for cooling within required timeframes. All foods must be cooled from 140 F to 40 F wihtin 6 hours and from 140 F to 70 F within the first 2 hours of cooling; Otherwise foods must be cooled from 140 F to 40 F within 4 hours.
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8/6/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
More thorough cleaning of small floor area under griddles and cleaning of interior of prep cooler to be completed within one more day.Walk-in cooler at 44 F at time of inspection. cooked turkey breast at 44 F; baked potatoe at 44 F; white bean soup at 44 F; spaghetti sauce at 45 F; vegetable stock at 45 F.Walk-in cooler has been serviced several times up to this day since last inspection; cooler's temperature to get lower within few hours per service person.Meat walk-in cooler at 30 F. cooked beef at 31 F; ham package at 32 F.
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7/29/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Lettuce found covered with towel in reach-in cooler. Do not use towels in direct contact with foods as this may impart chemicals from laundry process.One box of cured bacon that was moldy found in mwat walk-in cooler; bacon removed to be discarded.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean interior bottom of prep cooler along back of food debris buold-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under cooking equipmetnt in cook line and under soda boxs rack to keep free of food debris and grease build-up.Clean floor under bottom shelves in dry storage room.Clean floor in narrow areas between dryer and wall and between freezer box and wall.Clean the floor sink under prep table.
- General Comments that relate to this Inspection
Sliced cheese at 47 F and tuna salad at 46 in prep cooler. ROast beef in reach-in cooler at 43 F.Keep product temperatures at 40 F.Walk-in cooler at 45 F; Unit was serviced recently per staff; ensure walk-in remains at 40 F or below after deliveries or being used.Cooling nad reheating of soups; gravies and sauces conducted on site. Ensure proper cooling pratices are followed such as ice/water baths and cooling in shallow pans to achive cooling within required time frames. Cooling must occur from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling process.Few flies observed in kitchen/prep areas. ensure to keep doors closed to keep flies out.Gravies at 173 F and 155 F and mashed potatoes at 144 F on steam table.Hand sink found stocked and functional.Dish washer checked at 130 F and 100 ppm chlorine concentration.Keep CFPM certificate issued by WCHD on site.
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7/21/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes: All dates current on all food products.Reach in cooler 36 fRaw Steaks 36 fChicken fried gravy - 150 fBrown Gravy 160 fBeans 163 fHot dogs 160 fCutting boards; floors; counters all clean.Bread mixer cleanDishwasher 100ppm chlorineIce Machine clean; scoop upLarge freezer 0 fFreezer -10fFreezer (true) -8 fRecommendations 1. caulk back of handsink. Bruno is going to caulk by end of 1/14/08.2. Clean grill at the end of the night.
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1/14/2008 | Routine Inspection 1st | 100 |
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