- General Comments that relate to this Inspection
Facility has other staff members who are CFPM. Need to email this information to Health District for tracking purposes.No staff members have failed a CFPM exam Handsinks clean and stockedBathrooms clean and stockedFridges <=41FFreezers <=0FIce for bar is from bagged ice Food storage goodMeat slicer goodDishes are sanitized after washed in dishwasher; staff able to verbalize proper sanitizer levels for sanitizer solution with Quat chemical. Test strips available Sliced cheese 39Fcut leafy greens 41Fred sauce 40FDry storage goodRavioli room is clean/food storage good. Ravioloi's are made with cooked meat the sheet pans of them temped at 41-42FReviewed no bare hand contact with ready to eat food requirements
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7/17/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility is using dishwasher and additional sanitizer step. Contact said they are going to upgrade dishwasher next year. Test strips available; no sanitizer in sink to test during inspection All violations corrected from the last inspection Fridges <40F3 staff members are Servsafe certified. Going to register with Washoe County Cooling process goodhandsink clean and stocked
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11/17/2014 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher is only heating water to 145F; but staff is using a third sanitizer step with bleach to ensure proper sanitization. Facility has bleach test strips. Ensure all sanitizer solution is at least 50 ppm Cl and all items are immersed for at least 1 minute and air dried. Contact said they are in the process of having another hot water and booster installed specifically for the dishwasher to reach the required; 162F at rack temperature or 180F at manifold; for hot water sanitizers. Current 3 step cleaning process is approved until dishwasher is repaired. Sanitizer water with bleach should be around 75F to facilitate proper sanitizing.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed the shelving in the ravioli room and dry storage room becoming dirty and worn. Need to deep clean all shelving unit in the two rooms mentioned to prevent vermin attraction. The shelves are also becoming worn; need to repaint wood shelves so they are smooth; sealed and easily cleanable.Need to repair all screens on windows that are torn or broken to prevent vermin/insect access. Also need to install weather stripping on all doors leading to the outside to prevent vermin/insect access.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove all unnecessary items from kitchen; adjacent room with freezer; dry storage room and ravoli room to facilitate proper cleaning
- General Comments that relate to this Inspection
Contact said more of his staff was going to attend the Servsafe class and he was hiring another staff who is a Washoe County Certified Food Manager. Ensure meatball starter is being temperature controlled when it is not in use since it contains lard which is a potentially hazardous food and can grow bacteria if improperly stored. Ensure item is also covered to prevent contamination. Discussed cooling processes with contact and gave him a copy of cooling logs and am requiring they check their cooling process to ensure it is working within proper parameters. I will be reviewing these during the next reinspection. Only red sauces are cooled at this operation. Observed good handwashing by staff during the in inspection All fridges <=40FFood storage goodFreezer <=0FHandsinks clean and stockedEnsure all prep sinks are cleaned and sanitized prior to any food preparationContact requested an electronic copy of this inspection report.
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6/26/2014 | Routine Inspection 1st | 96 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Facility has a two compartment sink for the limited number of dishes in the facility. Dishwasher idal does not read 180F on final rinse. Need to repair unit and dial so the final rinse reads 180F to ensure proper sanitization. Facility can use 2 compartment sink to clean dishes until dishwasher is repaired.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility uses bleach for sanitizer in 2 compartment sink. Reviewed minimum sanitizer levels for sanitization. Need to get chlorine test strips.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed wooden rack in reach-in fridge caked with flour. Need to clean and seal so it is smooth; sealed and easily cleanable. Ensure all food in fridge is covered when not in use.
- General Comments that relate to this Inspection
Handsink clean and stockedRecommend having a sanitizer bucket for the kitchen and restaurant for cleaning surfaces Bathroom clean and stocked Fridge <=41FFreezer <=0FEnsure back dry storage room is deep cleaned on a routine basis
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12/11/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:Large Refrigerator @ 36 f. Raviolo's 36 f; Pasta 36 f; Pepperoni 38 f; Cheese 36 f. All food products stored properly and dates current.Pizza cooler @ 38 f. Ham 38 f.Handsink stocked and accessible. 2 compartment sink operational - no leaks.Prep area clean and well maintained. Floors and counters clean.
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12/4/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Large Refrigerator @ 36 f. Raviolo's 36 f; Pasta 36 f; Pepperoni 38 f; Cheese 36 f. All food products stored properly and dates current.Pizza cooler @ 38 f. Ham 38 f.Handsink stocked and accessible. Dishwasher final rinse 169 f. Sauce on stove - 167 f.2 compartment sink operational - no leaks.Prep area clean and well maintained. Floors and counters clean.
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12/2/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Ice bin clean and scoop ok.Reach in cooler 40 f; All drink products have current dates. Counters and floors clean.
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11/16/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerator @ 38 f; Pepperoni @ 38 f; Cheese 38 f; Sauce 38 f. Kitchen and prep area clean.Dishwasher @ 170 f final rinse.Handsink stocked w/ soap and p-towels.Counters and floors clean.Dry storage - ok.
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12/15/2009 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Scrapers stored between prep counter and wall. Store utensils in a clean areas while not in use to prevent potential cross contamination.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Employee drinks stored on prep table. Store drinks underneath food prep surfaces to prevent potential contamination of food stuffs.
- General Comments that relate to this Inspection
Hand sink stockedTemps ok - reefer @ 35FDishwasher ok - 175F high tempRaw product stored correctly**Reviewed meatball cooling practice with operator. Appears to be satisfactory - meatballs are cooled in pan for 1.5 hours. After that time they reach a temperature of approx 85 (verified). They are then put into freezer for final cool down. **Reviewed sanitizer bucket usage with operator.
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6/10/2008 | Routine Inspection 1st | 98 |
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