- General Comments that relate to this Inspection
Did not observe water pooling under the galsswasher and did not observe any active leaks All liquid spills have been cleaned. Monitor the floors under the soda bags for leaks and clean as neededThe outdoor area cannot function as a stand-alone bar unless it is permitted and meets are required construction and operational requirements as stated in the Washoe County Regulations Governing Food Establishments
- General Comments that relate to this Inspection
All violations listed in the last inspection have been correctedDishwasher dial has been repaired and is reading 120-140F for the wash as specified by the manufacture. Final rinse observed at 190FCoving under the dishwashing are has been installed. No signs of pest activity in the facility or in the traps
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5/18/2015 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher dial for wash water is not working. Contact has ordered the part for repairs.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Coving under the dishwasher area needs to be installed. Contact said he is going to remove current FRP and replace with new plastic siding. Contact is grated 14 day extension for repairs.
- General Comments that relate to this Inspection
The back storage area and linen storage area has been cleaned and disinfected. New mouse traps/hotels have been placed in the facility and outside on the perimeter.; All outdoor sold waste and leaves have been cleaned or removed. Reviewed PCO receipt from last week; No pest activity observed during the inspection All walls with holes have been patched
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5/4/2015 | Routine Reinspection 1st | 97 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed final rinse on the dishwasher of >=180F and 174F at the rack; however the wash temperature dial is not working; so it could not be determined if the wash water was at a minimum level. Need to repair wash temperature dial to ensure proper function.
- [1] Installed; maintained
Observed pooling water under the glass washer but it could not be determined where the water was coming from. Need to remove water and repair any leaks in this area to prevent pooling water and reduce vermin attraction.
- [4] Number; convenient; accessible; designed; installed
Contact said there is minimal beverage service in the outside structure which includes mixed drinks with scooped ice. This practice of mixing drinks must stop as this area is not permitted as a stand-alone bar and does not have ample handwashing facilities. Based on the operational plan for this area additional requirements many be required; will discuss with operator. Corrected on site.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed mouse droppings in the back storage area and in the linnen storage area. Need to remove all droppings and clean/sanitize areas. Did not observe any mice in the traps in the facility; contact PCO and repace old; rusty traps.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dried liquid spill under the soad bag storage. Need to clean to prevent vermin attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to deep clean the following areas: under the ice machine in the kitchen; the floors in the room near the walk-in keg fringe with the other ice machine (need to clean and sanitize the floor sink as well). Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
The coving under the dishwashing area is missing. Need to replace so the surface and joint with the floor is smooth; sealed and easily cleanable.Need to seal the holes in the walls in the following places to prevent vermin attraction: in the office and under the soda machine in the front access to the kitchen.
- General Comments that relate to this Inspection
Need to determine if lights under bar are shatterpoof from manufacturer. If not; they will need to be covered or replaced with shatterproof lights to prevent food contamination. Glasswahser 50 ppm ClHandsink clean and stockedSpeed guns cleanAll fridges <=40FFood storage goodFood expiration dates current
- General Comments that relate to this Inspection
Handsinks clean and stockedFacility uses Quat sanitizer for cleaning tables and surfaces in the kitchen. Need to contact supplier or manufacturer to determine proper contact time to ensure sanitizer is being used properly. Test strips are available for both chlorine and Quat sanitizer Sanitizer bucket with rags 100 ppm ClObserved proper cooling of food items in ice baths and stirring Contact said that the prep sink is cleaned and sanitized between prepping of veggies and meats Cooled food items from 4/30 in walk-in fridges rice:38F; 40F; 37F; 41Fbeans: 40Fbeef in red sauce 38Fcarnitas 39FFood storage goodDiscussed reducing bare hand contact with ready to eat food Ice machines clean; scoop storage goodBus station clean and organizedAll salsa stored for service was held in ice and were at 40 and 39F; pH tested at 4.0All fridges <=40FFreezer <=0F
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5/1/2015 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
Ice machine clean/scoop storage goodSanitizer bucket 300-400 ppm QuatAll fridges <=41FFood storage goodBathrooms clean and stockedSpeed gun/holsters cleanThe shelf below the kag drain is starting to become worn. If wood shelf becomes water damaged and show exposed wood the shelf will need to be repaired or replaced so it is smooth; sealed and easily cleanable.Glasswasher 50-100 ppm ClHandsink clean and stockedContact said they are in the process of repairing the wall to the left of the walk-in keg fridge so it is not damaged due to keg deliveries. Ensure all walls are smooth; sealed and easily cleanable.
- General Comments that relate to this Inspection
Observed and confirmed with thermometer a final rinse >=180F on dish washer All fridges <=41Ftamales 37Fpans of beans 38-39Frice 38FFreezer <=0FFood storage goodHot holding: beans 170Fshredded chicken 169FHandsinks clean and stockedIce scoop storage good at all ice bins Contact said they are sending at least two more people to the 16 hr CFPM class for trainingObserved proper cooling of red sauce in ice bath
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1/22/2014 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop stored on the top of the ice machine.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product - corrected on site
- General Comments that relate to this Inspection
Owner said the ice machine is due for a cleaningAll other ice scoop storage goodSpeed gun holsters clean Food storage goodAll fridges <=41FDishwasher 50-100 ppm ClBathrooms clean and stockedHandsink clean and stocked
- General Comments that relate to this Inspection
Facility is going to replace coving near dishwasher and sinks; suggest replacing caulking on sink area as well. Bathrooms clean and stockedHandsinks clean and stocked; suggest reminding staff handsinks are only for handwashing and not prepping of foodQuat sanitizer 200-400 ppm Dishwasher: observed 180F on final rinse All food storage goodSurface cleaner for tables is food grade and single use cloth towels Fridges <=41FFreezer <0FObserved proper cooling technique for Spanish rice Hot line: shredded chicken 153F; beef 165FShelf for bus tub area is becoming worn; if wood is exposed will need to seal or replace to facilitate cleaningIce machine clean/ice scoop storage good
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5/7/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations corrected at time of 2nd reinspection.2 door cold holding unit checked OK and noted food temperatures at 40 F. Shredded cheese and vegetable medley temped. Cutting boards have been resurfaced to be smooth and easily cleanable.Do wash; rinse and sanitize cutting boards daily. All dry ingrediants properly labeled to its contents.Check out health inspection scores at WASHOEEATS.US
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6/25/2012 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Observed 2 door on east side of kitchen not maintaining temperature. Recorded food termperatures between 45-48 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Move all food from this 2 door unit to the 2 door cold holding unit on west side of kitchen until unit is repaired to cold hold at 40 F or lower. This is a repeat violation.
- General Comments that relate to this Inspection
Cold holding unit on west side of kitchen checked OK and and recorded at 39 F. Food temperatures checked below 40 F.Cold holding unit on east side of kitchen is not holding temperature below 40 F. A reinspection 2nd is required and a reinspection fee will be assessed which can be paid at time of permit renewal.All other violations corrected at time of reinspection first. Dry ingrediants labeled and cutting boards resurfaces.
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6/21/2012 | Routine Reinspection 1st | 96 |
- [1] Original container; properly labeled
Please label all dry ingrediants such as flour; sugar; salt; etc to its proper name to prevent misuse in dry storage container area.
- [4] Facilities to maintain product temperature
Observed both 2 door reefers not maintaining food at termperatures below 40 F. Food temped between 45-50 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* Potentially hazardous foods such as meat products and dairy were transferred to walk in unit. Operator adjusted units at time of inspection. Do monitor units by temping ACTUAL food products to be at 40 F or lower periodically throughout business day.This is a repeat violation from 2011.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board at 2 door reefer in need of resurfacing or replacement. Deep grooves observed in cutting boards are areas where bacteria can harbor. Cutting boards may be resurfaced by planing; shaving or removing by sanding the top layer of a stained and pitted cutting board. Surface must be smooth; durable and easily cleanable.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no chemical test kits available for chlorine bar washer. Must chemical test kits to test bar washer sanitizing between 50-100 ppm. Demonstrated with operator how to test dishwasher.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed cabinet under taps in need of repair. Investigate leak under tap and clean cabinet of all liquid pooled in cabinet. Cabinet observed wet damaged in several areas and holes in bottom of cabinet. Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly to be smooth; durable and easily cleanable.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored on top of counter in bar area. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Lighting provided as required; fixtures shielded
Repair non working lights overhead hallway leading to ice machine and walk in beer reefer. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F.Handsinks properly stocked in hostess station handsink and in restrooms. DO DESIGNATE A HANDSINK IN THE BAR AREA. One hand sink is to be labeled "handwashing only" and the other handsink can be designated a "dump sink." The handsinks are designed to be in the bar area to promote proper handwashing and are strategically placed for handwashing. Bar guns and holders observed clean. Facility has active pest control operator servicing bar and restaurant.All food properly stored. All dates current.Proper icescoop storage.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Raw beef patties @ 38 F; raw pork @ 40 F; chicken @ 37 F in reefer under grill.Cold holding cooked chicken in walk in @ 41F; shredded beef @ 41 F and raw chicken @ 38 F.Hot holding temperatures recorded:Spanish rice @ 160 F; carnitas @ 157 F; black beans @ 160 F; shredded chicken @ 153 F; meatball soup @ 182 F. and refried beans @ 159 F.Any leftover food is rapidly cooled in shallow pans. All food prepared on site in advanced is used before 7 days. Chemicals properly stored.Handsinks properly stocked and observed good handwashing.High temp dishwasher observed with above 180 F final rinse cycle. Kitchen is clean and organized.Discussed with operators Norovirus prevention by disinfection of common touch surfaces such as menus; door knobs and table tops.A reinspection is required.
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6/19/2012 | Routine Inspection 1st | 88 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed toritilla warming device next to handsink.Facility shall relocate tortilla warming device so that device does not block handsink in any manner. Tortilla device is also in contact with the backsplash of water from washing hands. Do relocate device in an area that does not come in contact with handwashing from handsink.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed thermometers missing in reach in refrigerators where juices and milk are cold held.Recorded temperature of milk @ 33.8 F.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed single service drinking cups stored in back dry storage room behind bar. Do store single service items inches off ground.
- General Comments that relate to this Inspection
All use by dates current.Food properly stored.Speed guns observed clean.Chemicals properly stored.Handsinks properly stocked with liquid soap and sanitary disposable towels. Do post alcohol warning in women's bathroom; on menu or in bar area. Health inspector printed a copy for operator at time of inspection.Discussed with operator to designate a separate area for employee personal artifacts such as handbags; jackets; keys; phones etc. Do not allow employees to store their personal belongings next to food or food service equipment.
- General Comments that relate to this Inspection
All cold holding temperatures checked OK. Temperatures recorded below 43 F. Discussed with operator to close lids to makeup tables when not in use to maintain proper cold holding at 40 F or lower. Hot holding temps. recorded:Rice @ 170 F; Espanol sauce @ 169 F; shredded chicken @ 158 F; shredded beef @ 165 F; refried beans @ 170 F. Quat sanitizer recorded @ 200 ppm. High temp. dishwasher recorded with hot water final rinse of 185 F.Reviewed with operator two tiered cooling process: 1) foods must be cooled from 140 F to 70 F within 2 hours and than from 2) 70-40 F within 4 hours.Reviewed handwashing with operator. Operator has employees perform a double handwash after using bathroom. Employees must wash hands after using bathroom and than when they return to their work area or starting a shift.
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7/6/2011 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Facility shall provide thermometers in all reach in reefers where dairy and juices are stored. Thermocouple reading recorded at 42 F. Monitor cold holding to be at 40 F or lower.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Obseveral several wet wiping cloths stored on counters of restaurant and back kitchen. Reviewed with operator proper concentration of bleach sanitizer at 50-100 ppm bleach. Use less than one cap of bleach to one gallon of water.Quat sanitizer should be at levels between 200-400 ppm.
- General Comments that relate to this Inspection
Notes:All handsinks properly stocked.Dumpster area clean.Facility shall shield lights or provide shatterproof lightbulbs in walk in cooler.Discussed with operator to monitor high temp. dishwasher to have a rinse cycle at least of 180 F. Observed @ 176 F. Use three compartment sink to wash; rinse and sanitize and repair dishwasher if necessary.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Meatball soup @ 173 F; Huevos Rancheros @ 173 F; Rellenos @ 173 F; Beans @ 170 F; Shredded Chicken @ 175 F; Rice @ 168 F. HIgh temp dishwasher recorded @ 186 F at rinse cycle. Cold holding temps. recorded:Guacmole @ 38 F; chicken @ 34 F; beans @ 35 F and beef colorado @ 35 F.Walk in reefer @ 36 F; walk in freezer @ 0 F. All other cold holding reach in's recorded < 40 F.Action items for facility to correct:1) Acquire Bleach chlorine test strips.2) Label all dry ingrediants and label all reused/recycled containers of all food products to prevent misuse. 3) Post an alcohol warning advisory in women's bathroom.Reviewed with operator 2 tier cooling process and employee sick policy. All checked Ok.
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4/21/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed rice and beans on steam table before being completely rethermalized to 165 degrees. Facility shall rethermalize all foods to 165 degrees before placing on the steam table. Steam table shall be completely hot and steaming before hot-holding occurs. (procedures corrected on-site)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair area with bare wood exposure around handsink at bar; in addition; area needs re-caulking.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has ordered a new dishwasher for bar area. Facility is using proper sanitization at bar three-compartment sink until dishwasher arrives. Sanitizer levels checked >200ppm quatinary ammonia.Bar handsink properly stocked with sanitary towels and soap.Bar (NRS 446 Health Warning) properly posted.Bar reach-in refrigeration holding at 38 degrees.Bar area observed clean; soda guns and nozzles clean.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding on beef; chicken; and pork @ 159-162 degrees.Cold-holding checked good; avacado at 37 degrees; cheese at 38 degrees; tomatoes; at 36 degrees.Final rinse on high temperature dishwasher checked at ~183 degrees.Walk-in refrigeration checked at 38 degrees ambient temperature; recommend more date labels on food products.Handsinks stocked with sanitary towels and soap. (please repair small leak under handsink.)Sanitizer buckets available at 200ppm quatinary ammonia.Restrooms clean and well stocked.All make-up refrigeration units and freezer operating within acceptable limits.
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3/24/2009 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Shall seal/repair bare wood areas at bar employee handsink area.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall install a splash guard at the employee handsink near the food properation area. The splash guard will help prevent possible cross-contamination of food items being prepared near the handsink.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Notes: Shall replace light bulbs in main freezer walk-in unit.
- General Comments that relate to this Inspection
All reach-in refrigeration units with dairy product equiped with new themometers; in addition; units operating at 40 degrees or below.High temperature bar dishwasher observed with a final rinse of 181 degrees.Employee handsinks properly stocked with sanitary towels and soap.Restrooms properly stocked with sanitary towels and soap.NRS (446) Health Warning properly posted as required.
- General Comments that relate to this Inspection
Hot-holding checked good; chili cooking at 176 degrees; seafood soup cooking at 165 degrees.Cold-holding good; shrimp @39 degrees; ranch @39 degrees; cheese @ 38 degrees.Main walk-in refrigeration at 35 degrees; main freezer unit below 0 degrees.All reach-in refrigeration units observed with thermometers; in addition; all units observed below 40 degrees.High temperature dishwasher unit observed with a final rinse temperature greater then 180 degrees.Sanitizer buckets and chemical test kits availiable with appropriate chlorine concentrations. 50-100ppmAll handsinks and restrooms properly stocked with sanitary towels and soap.
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3/3/2008 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Ok To Issue Permit with the Following Conditions:Shall seal all bare wood around employee handsink area.Shall re-caulk around employee handsink.Shall install thermomters in a visable location in all reach-in refrigeration systems.Shall ensure NRS 446 (Health Warning is posted) in bar area.Shall clean all floor drains and speed guns in bar area.note: all reach-in refrigeration operating with-in acceptable ranges.high-temperature dishwasher sanitizing at 180 degrees on final rinse.(make sure dishwasher is to proper temperature before sanitizing glass ware.)
- General Comments that relate to this Inspection
Ok To Issue Permit with the Following Conditions:Shall ensure at least one full time Certified Food Protection Manager is on duty durring all food preparation.Shall enstall thermometers in all reach-in refrigeration systems in a visable location.Shall repair/replace all damaged base coving.Shall replace caulking in all areas where caulking is missing; handsinks; bathroom sinks; etc.Shall seal all bare wood in waitress station.Shall remove tape from dishwasher sprayer unit and attach with a cleanable material.note: all refrigeration equipment checked ok; high temperature dishwasher observed with a final rinse of 180 degrees.
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1/30/2008 | Opening Inspection | 100 |
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