- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under grill area; observed grease build-up. (maintain clean)Facility shall repair base coving (tile) in back kitchen near walk-in refrigeration unit.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; marinara at 155F; au jus at 166F; bacon at 155F; barbecue sauce at 147F.Cold-holding checked good; crab salad at 37F; cheese at 39F; prime rib at 36F; raw chicken (walk-in) at 37F; cooked and cooled beans at 36F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets available at 200-400ppm quatinary ammonia.Handsink checked stocked and functional; reviewed the importance of minimizing bare hand contact with ready-to-eat foods.Reviewed employee illness protocols.All refrigeration and freezer temperatures checked within regulation.
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1/30/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair inner section of make-up refrigeration lid; unit is separated and no longer smooth and easily cleanable. Facility shall repair door gasket on refrigeration system (single door (Coke) unit).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; barbecue sauce at 147F; marinara sauce at 153F; au jus at 156F; bacon at 136F.Cold-holding checked good; cheese at 41F; tomatoes at 38F; sour cream at 37F; turkey at 35F; hot-dogs at 34F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsink stocked and functional; observed handwashing.All refrigeration and freezer systems checked within regulation; walk-in refrigeration at 36F; walk-in freezer checked at -10F.Sanitizer buckets available with 200-400ppm quatinary ammonia.note: wallk-in freezer floor could use cleaning.....
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2/4/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall order a new gasket for two door refrigeration on front line; gasket is torn and no longer cleanable.Facility shall secure/re-attach handsink to wall in food preparation area.Facility shall repair any damaged base coving tile grout/tile to ensure a smooth and easily cleanable surface.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open drink container in food preparation area; facility shall ensure all drinks in food preparation area have a lid and straw.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; chicken wings cooked to 168F.Cold-holding checked good; ham at 36F; cooked/cooled chicken wings at 36F; roast at 38F; turkey at 37F; cheese at 43F; tomatoes at 35F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; quatinary ammonia sanitizer bucket solution ok at 200-400ppm.Handsink stocked and functional; observed glove use with ready-to-eat foods.No cross-contamination hazards with raw chicken observed (good).All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature at approximately 35F.
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2/8/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionStaff is very knowledgeable and attentive to food safety issues; this includes bar staffHand sink stocked-Observed several employees washing handsWalk in @ 38F-Chx @ 37F-Raw product stored separately from ready to eat products and in correct orderMake up unit @ 40F-sour cream @ 39FLine drawers @ 38F-burger patties @ 40FDiscussed chicken wing cooling practice with operator. Wings are partially cooked; cooled at room temperature; then cooled rapidly in freezer until cool and then bagged. All cooled wings were between 35F and 39F.Tongs for handling raw meats stored in hot water (165F)Slicer cleanFacility cleanDishwasher @ 100ppm chlorineTest strips availablePest control in place**Two minor issues were observed and corrected immediately.-One was the side of the door to the mop sink closet (where sanitizer buckets are filled); which was very dirty. Reminded operator to keep this clean to prevent potential hand contamination.-The second was the ice machine had some mold build up way in the back at the discharge chute. Facility has private operator clean this. Discussed need to check up on the job that any contractor does.
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2/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspection*Operations have improved at this facility greatly since last year; including cooling and dishwasher monitoringHand sink stocked*Appropriate hand washing observed on numerous occasionsWalk in @ 38F-cooled chicken wings 40F at highestMake up unit @ 40F-olives @ 38FLine drawers @ 41F-chicken @ 41FTongs held in hot water @ 180F+Sanitizer bucket @ 200ppm quatDishwasher @ 100ppm chlorineTest strips availableSlicer cleanRaw product stored correctlyFacility clean*Reminded operator to keep non food contact surfaces such as ticket machine and light switches clean to prevent potential food contact.
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5/10/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanHand sinks stockedRefrigeration all 40F or below-chx wings 40F (from Tuesday - see notes)Dishwasher @ 100ppm chlorineProduct stored correctlyLine drawers @ 40F-burgers - 39F-chx - 38FHand washing observed when cook came into kitchenGloves worn and discarded when handling raw productHot holding @ 145F - 165F**Discussed cooling practices with operator. Chicken wings are pre cooked each night. Current practice is place on sheet pan and place in walk in. Later; wings are bagged into plastic portion bags and then stored in large plastic tub for later use. No time or temperature recording is done. Wings in walk in were 40F or below.Reviewed the requirements with operator; all cooked items must be cooled from 140F to 40F within 4 hours. Discussed special importance of this issue if wings are not cooked to final cook temp of 165F. Discussed options for speeding cooling such as - using freezer for beginning cool down; not bagging wings until they are already down to 65F or below; using metal bins for holding; and not stacking portions so high. Recommended that process is tested until all wings are cooled within the proper time limit.
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8/20/2010 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Knives stored between pieces of equipment. Knives removed and washed while on site. Do not store clean knives between equipment to prevent potential contamination of knives.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Outside trash enclosure is ready to be cleaned. Large amount of grease and debris build up on groud. Clean thoroughly to prevent attraction of vermin.
- General Comments that relate to this Inspection
Hand sinks stockedScoops okIce machine cleanRaw product stored correctlyDishwasher @ 100ppm chlorineAll reefer units @ 40F or belowThermometers on site - calibrated with cooks and discussed proper useDiscussed cooling practices with operator - 4 hours or less to get below 40F - No foods out of temp - chx wings 42F; chili 150F; tri tip 140F - Chx wings precooked and cooled on sheet pan. Instructed operators on importance of using thermometer correctly with wings. Reviewed need to make sure wings are 40F or below before bagging (wings found @ 42F). Discussed ways to accomplish this - in particular making sure that wings are layered one deep on cooling sheet pan. - Chili is cooled in ice bath with an ice wand (observed). However; at time of inspection; 4 hours was almost up and chili was still at 60F. Discussed options with operator and agreed that splitting the batch up (out of large pot) into smaller; shallower pans would speed up the process. Operator will use their extra (non used) 3 comp sink for the ice baths for the split batches. Reminded operator to stir frequently. - Discussed "horseradish" mix and butter. Cook needs them to be soft for spreading. However; the product is a potentially hazardous food. Agreed with operator to only put out a small portion and discard after 4 hours. Time is to be marked on container with a grease pencil. - Tri tips that are saved are cut into small pieces and cooled on a sheet pan.
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1/22/2009 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
Foods must be stored in NSF or equivalent containers.
- General Comments that relate to this Inspection
Handsinks are fully stockedWalk-in refrig @38FWalk-in Frzr @-2FTemps noted: Tested a grilled chicken breast sandwich that was plated; temp'd @182F; temp'd a Philly cheesesteak sandwich that was plated....found to be @166F; Raw burger patties @35F; Raw chicken breast @35FDishwaher used for utensils - tested - 250 ppm QuatReach-in refrig were all <40FSanitizer buckets used for cutting boards and tables - tested - 300 ppm Quat
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2/19/2008 | Routine Inspection 1st | 99 |
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