- General Comments that relate to this Inspection
Handsinks were all fully stockedTemps noted:Hot Chicken noodle soup @161FHot Chili beans @155FPlated Chicken breast sandwich @172FPlated Chicken strips @182FPlated Fish N' Chips @169FRaw chicken breasts @36FRaw Beef Brochette cubes @38FRaw Grd. Beef patties @35FMakeup table condiments were all <40FAll food scoop handles were uprightAll prep surfaces were found cleanBeverage station cleanReach-in Refrig. @36FWalk-in Refrig @35FWalk-in Freezer @-1FSanitizer buckets used throughout kitchen - tested - 200 ppm QuatSanitizer dishwasher used for utensils - tested - 100 ppm ClCustomer restrooms were found clean
- General Comments that relate to this Inspection
Handsink was fully stockedIce Bins were cleanAll Dairy items were currentReach-in Beer Refrig. @34FBar dispensing guns and gun holders were cleanSanitizer dishwasher tested @100 ppm Cl
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3/19/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following items were noted:H-held Chili @158fH-held vegetable soup @177FRaw Hamburger @34FSandwich Roast Beef slices @35FSandwich Turkey slices @35FPlated Hot Roast Beef sandwich @174FPlated Cheeseburger @191FAll Handsinks were clean and stockedAll Dairy was currentAll prep table surfaces were found cleanSanitizer buckets throughout kitchen - tested - 200 ppm QuatWalk-in Refrig @35F - food items stocked properlyWalk-in Freezer @-4FReach-in Refrig @37FReach-in Prep table @39FAll condiments were <40FCustomer restrooms were clean and stockedSanitizer dishwasher used for utensils and dishes - tested - 100 ppm Cl
- General Comments that relate to this Inspection
The following items were noted:Speed guns and holsters were cleanHandsink was fully stockedAll Reach-ins were <40FAll Dairy was currentIce scoops were stored correctlyCondiments for drinks were served with tongsBar dishwasher used for Bar ware - tested - 100 ppm ClCustomer restrooms were clean and stocked
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3/12/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFloors in kitchen have been repaired and sealedIce machine is cleanDid not observed ice formation on pipes in walk-in freezer; pipes have been rewrappedCoving under door to walk-in freezer has been replaced
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4/11/2013 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Drop shoot inside ice machine needs to be cleaned and sanitized; observed pink mold.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the pipes in the walk-in freezer; ice is dripping on the boxes below unit. Need to repair unit/rewrap pipes to prevent ice formation and food contamination. Suggest not storing food under pipes until repaired.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor is becoming severely pitted on cook line. Contact has already requested the floor be repaired. Need to have repaired by next routine 1st inspection to facilitate correct cleaning of floors.Need to deep clean floors; especially under racks across from dishwasher; under racks in dry storage area and under racks in the walk-in fridge to remove observed food debris and limit vermin and inspect attraction.
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsinks clean and stockedSanitizer buckets >400 ppm Quat; minimum is 200 ppm QuatChili on cook line hot holding 151FAll fridges <=41FFreezer <=0FDid not observed and vermin or inspects in facility including sticky pads/traps; reviewed CPO reportIce scoop storage okDishwasher 100 ppm ClAll food covered
- General Comments that relate to this Inspection
Facility is having splash guard installed on south dump sinkHolsters on speed guns cleanIce scoop storage okGlass washer 100 ppm Cl. Handsink clean and stockedAll fridges <=41FAll food storage goodSanitizer bucket >400 Quat; minimum for quat is 200 ppm Quat Bathroom clean No signs of vermin or inspects in sticky pads/traps. Reviewed CPO report
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3/25/2013 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you. Glass washer recorded with 100 ppm chlorine sanitizer.All bar guns observed clean.Proper ice scoop storage with handle of scoop extended out of ice. Restrooms observed clean and properly stocked.Handsink properly stocked with liquid soap and sanitary disposable towels.Cold holding units checked OK and recorded < 40 F.
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1/3/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed hot foil wrapped potatoes improperly cooling. Do not cover foods when cooling. Discussed with operator to cool baked potatoes unwrapped in a single layer on countertops or in ice water bath. Hot foods must be properly cooled from 140 to 70 F within first two hours and than from 70 to 40 F within another 4 hours. Recommended to food protection manager to do a cooling study on cooling of baked potatoes. Ice water baths may be used to rapidly cooled or a fan to blow cool air across hot potatoes.* All wrapped hot potatoes were unwrapped and given ice/water bath; corrected on site.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F. Cold holding foods temperatures taken:diced and sliced tomatoes 41-43 F at makeup table; shredded cheeses at 40-42.3 F and coleslaw @ 40.8.Hot holding temperatures recorded:Beef gravy @ 160 F and chicken @ 175 F. All food prepared at restaurant is date marked and discarded after 7 days from preparation. Foods are rotated first in first out method of rotation and all use by dates current. Chlorine dishwasher recorded at 100 ppm and Quat sanitizer recorded at 200 ppm. Bar area observed clean; organized and cold holding temps. checked OK. Bar guns observed clean. Bar washer recorded with 100 ppm chlorine. Discussed with operator to declutter and clean out cabinet under beer tap station. Restrooms observed clean and alcohol warning posted.
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5/15/2012 | Routine Inspection 1st | 98 |
- [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.Observed a box of frozen food stored on floor of walk in freezer.* Corrected on site.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed whole raw shell eggs stored ready to eat deli meats. Observed raw beef stored cooked chicken wings.
- [1] In-use food; ice dispensing utensils properly stored
Observed tongs stored in Quat sanitizer solution at cookline.Discussed with operator to discontinue using sanitizer buckets to store cooking utensils in. Facility shall use hot water hot holding at 140F or higher to store cooking utensils such as tongs.Tongs should be washed;rinsed and sanitzed at least once every 4 hours.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed meat slicer with soil buildup. Do remove biofilm that has formed under meat slicer. Meat slicer shall be cleaned once every four hours by breaking down meat slicer and washing; rinsing and sanitizing.
- [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 sides and gaskets to dairy and dressing reach in unit dirty with heavy soil. Clean sides and gaskets to prevent possible cross contamination.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drink not covered with a lid and straw in cook area.All employee beverages must be stored in a receptacle with a lid and straw to prevent possible cross contamination.
- General Comments that relate to this Inspection
All cold holding recorded < 40 F.Cut tomatoes temped at 40 F.Hot holding temps. recorded: 170 F Chili; marinara sauce @ 173 F.All chemicals properly stored and labeled.Handsinks properly stocked with liquid soap and sanitary disposable towels.Reviewed with operator appropriate times for handwashing. Discussed Norovirus prevention through cleaning and sanitizing. Discussed consumer advisory for raw and undercooked foods pertaining to hamburgers served undercooked. Do post a consumer advisory if restaurant intends to provide undercooked meats to menu.Do replace weather strip/gasket at bottom of back entrance door to prevent vermin entrance.Do repair hole in door of dry storage room. Seal all porous shelves to be impervious.
- General Comments that relate to this Inspection
No violations observed at time of inspection.Handsink properly stocked.Speed guns and holders observed clean.Floor sinks observed clean.All cold holding units recorded < 40 F.Barwasher recorded at 100 ppm chlorine.Dumpster and enclosure observed tidy. No loose garbage outside.Do clean up liquid pool at bottom of Coors light cooler.
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3/22/2011 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinspection - thank you.Dishwasher recorded with 200 ppm bleach.All handsinks properly stocked. Quat sanitizer @ 400 ppm.
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1/25/2010 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.This is a repeat violation from 2009. Facility shall test dishwasher with bleach test kit prior to using dishwasher for dishwashing/barware washing at each shift.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Facility shall provide each bar area with bleach and quaternary test kits to test both bleach sanitizing dishwasher and quaternary ammonia sanitizer buckets.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no soap and paper towels in smoking bar.
- [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 floor across from cookline dirty. Observed several live ants on floor. Facility shall remove equipment and clean all food debris from behind hot holding unit.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed dumpster area dirty with broken glass and other litter. Facility shall keep shared dumpster area clean to prevent vermin attraction and possible personal injury from broken glass.Discussed with operator to store glass bottles in a rigid container instead of storing them in plastic bags for recycling pickup. All garbage must be stored in a trash receptacle inside the dumpster area.
- General Comments that relate to this Inspection
Notes:All cold holding temps. checked OK.All chemicals properly stored and alcohol advisory posted in all women's restrooms and unisex restroom.
- General Comments that relate to this Inspection
Notes:Cold holding checked OK; walk in reefer @ 36 F; reach in freezer @ - 2 F. Hot holding temps recorded:Chili @ 163 F; marinara sauce @ 164 F. Quat sanitizer @ 200 ppm; bleach sanitizing dishwasher recorded @ 200 bleach. Do lower bleach sanitizer at dishwasher to be at levels between 50-100 ppm.Discussed with operator to move the whole shell eggs below RTE (ready to eat foods) in wak in reefer. Facility shall organize clutter and items in east dry storage room. Do store clean and any unused equipment 6 inches off the floor to prevent possible cross contamination.Reviewed employee sick policy and handwashing procedures and training.
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1/15/2010 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of inspection. Thank you. Discussed with operator to utilize handsinks for handwashing only. Recommended posting signage to designate handsinks from dump sinks.
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1/14/2009 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed both speed guns and holders with a mold like substance. Clean speed gun holders on a daily basis to prevent food debris buildup and possibly cross contamination.
- General Comments that relate to this Inspection
Notes:Do lower bleach sanitizer at bar dishwasher to record between 50-100 ppm.Consider repainting shelves in cold holding reach in units. Shelves are showing signs of rust. Discussed with operator to reseal wooden shelves for dry storage of liquor. All handsinks properly stocked. Bathrooms clean.
- General Comments that relate to this Inspection
Notes:Reviewed cooling process of chili with manager and cook. This is a two step process 1) From 140 F - 70 F w/in two hours and than from 2) 70 F - 40 w/in 4 hours. Reach in dairy case @ 45.7 F. Discussed with operator to monitor case and lower thermostat so that ambient temp. > 40 F.Cold holding temp of guacomole @ 36.8Hot holding chili @ 157 FDO lower bleach sanitizer at dishwasher between 50-100 ppm. Repair broken wall tiles next to urinal in men's bathroom; secure handle to dairy reach in case and reseal formica at bus station to counter. Operator to call Health Dept. when these items have been fixed. 328-2682. Quat sanitizer @ 200 ppm; dishwasher @ 200 ppm bleach; dumpster area clean and all handsinks properly stocked. Reviewed with operator employee sick policy and handwashing training.
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1/8/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from inspection on 1/17/2007 corrected. All three bar handsinks are properly working with all new sanitary towel dispensers.
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1/31/2008 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed fan guards in walk-in refrigeration unit with heavy debri and soil. Clean and sanitize fan guards to help prevent possible cross contamination.
- [1] Installed; maintained
Observed tape on one of the dishwasher PVC lines. Remove tape and repair leak.
- [1] Installed; maintained
Bar has three handsinks; however; one handsink is not operating properly. Repair handsink to encourage proper handwashing at all locations of the bar.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Please install sanitary towel dispenser at handsink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed "mold-like" substance under dishwasher area. Clean and sanitize this area.
- General Comments that relate to this Inspection
Observed dishwasher sanitizing at 50-100ppm chlorine.Hot-holding good; beans at 145 degrees; vegetable soup at 162 degrees.Cold holding good; avacado at 39 degrees; sour cream at 38 degrees.All handsinks properly stocked with sanitary towels and soap.Facility maintains hot-holding logs; all logs checked ok.Walk-in refrigeration operating at 38 degrees. All foods properly stored and facility uses proper product rotation.All date-marking codes checked ok.NOTE: Please ensure all chemcal products are stored in the same area. Use a designated area for chemicals. This area shall be away from any food products.
- General Comments that relate to this Inspection
Observed bottle washer (dishwasher) sanitizing at 50-100ppm chlorine.Bar reach-in refrigeration operating at proper temperatures. Bar ice-scoops properly stored.Speed guns/ soda guns observed clean.Copy of NRS 446 (Health Warning) given to operator. Please post this warning in public view.Restrooms properly stocked with sanitary towels and soap.
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1/17/2008 | Routine Inspection 1st | 94 |
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