Cbq/O'cleary's Restaurant, 1330 Scheels Dr, Sparks, NV - inspection findings and violations

Business Info

Name: CBQ/O'CLEARY'S RESTAURANT
Address: 1330 Scheels Dr, Sparks, NV
Total inspections: 4
Last inspection: 9/16/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Violations noted on previous inspections have been corrected.-dishwasher measured at 100ppm chlorine; sanitizing log posted-ice machine clean-scoops clean and properly stored-floors clean	9/16/2015	Routine Reinspection 2nd	100
[4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized This violation continues to exist.Dishwasher not dispensing proper levels of sanitizer.Repair or replace unit to dispense 50-100ppm chlorine.Do not use unit until repaired. Ensure unit is tested daily to ensure proper sanitizer levels.Continue to use 3 compartment sink to sanitize dishware. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents Observed cutting boards for make up units stained and grooved. Resurface or replace cutting boards to provide a smooth and easily cleanable surface.Observed deflector plate on ice machine with pink residue. Burn ice; clean and sanitize ice machine. Maintain on regular cleaning schedule.Scoops for flour and bulk items observed with built up food residue. Clean and store scoops in separate clean container or in product with handle up to minimize hand contact with the product. [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods Clean all floors; including all hard to reach areas (under dish machine; counters and shelving) and maintain on regular cleaning schedule. General Comments that relate to this Inspection The above violations continue to exist. Dish machine shall be repaired by 9/15/15 or a reinspection fee may be assessed.Other violations shall be abated by 9/16/15.	9/14/2015	Routine Reinspection 1st	93
[1] In-use food; ice dispensing utensils properly stored Observed scoops lying in flour and bulk dry goods bins with handles in contact with product. Store food scoops within separate clean container or in product with handle up to minimize hand contact with product. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Dishwasher observed not dispensing sanitizer. Repair or replace unit to maintain sanitizer concentration between 50-100ppm chlorine. Ensure unit is tested daily to monitor proper concentration.Do not use unit until repaired and dispensing between 50-100ppm chlorine.Facility has 3 compartment sink available. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents Observed cutting boards for make up units stained and grooved. Resurface or replace cutting boards to provide a smooth and easily cleanable surface.Deflector plate on ice machine observed with pink residue. Burn ice; clean ice and sanitze ice machine. Maintain on regular cleaning schedule. [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods Observed dirt build up in hard to reach areas throughout the kitchen. Clean all floors; including all hard to reach areas; and maintain on regular cleaning schedule. General Comments that relate to this Inspection CFPM (list all CFPMs in facility): Mike White and Chuck Burnum; neither certificate available at time of inspection.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sinks stocked; observed employee washing hands; discussed handwashing procedures and no bare hand contact requirements-discussed cooling procedures with no issues noted; cooling logs in use; cooling ribs in walk in at 54F at the 2 hour mark-cold holding checked ok - walk in cheese at 39F; sauce at 40F; walk in freezer and reach in freezer less than 0F; all product frozen; all make up units checked at 42F or below for all products; cold holding drawers on cook line checked at 39F and below; reach in with sauces at 40F-hot holding checked ok - 173F beef; 181F beans-no product cooking at time of inspection - discussed final cook temperatures with no issues noted; thermometers available for monitoring; raw advisory posted on menu-discussed raw handling and thawing procedures with no issues noted-ice scoop stored ok-food stored properly; no cross contamination issues noted-chemicals labeled and properly stored-restrooms clean and stocked-date marking procedure in place-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster ok-observed leak in 3 compartment sink; per operator; this has already been called in and should be fixed in the next couple of days.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.	9/9/2015	Routine Inspection 1st	92
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Observed portioned turkey; brisket; pork that was stored in unit over night at 45-55F. Items were stacked over the capacity of the pan. Items in the bottom of the pan were under 40F. Items that were out of temperature were voluntarily discarded. Facility makes own garlic in oil and is stored on the shelf. Garlic or onion in oil must be refrigerated at all times to prevent Clostridium botulinum growth. Item voluntarily discarded.Observed tub of honey butter stored on the counter. It has been in the refrigerator overnight; Butter must be kept refrigerated to prevent bacteria growth. Keep out no more than will be used in 4 hours. After 4 hours; unused portions must be discarded. Time control must be documented. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Observed black slimy build up on deflector plate of ice machine; Clean and sanitize the ice machine regularly to prevent bacteria and mold buildup. Corrected on site. General Comments that relate to this Inspection Notes:-hand sinks stocked and available-facility is clean and organized.-freezer at 9F - all product frozen-walk in refrigerator - BBQ bean 40F; Irish stew 45F; potato salad 40F; chicken wings 40-41F; raw chicken 41; ribs 40F; pork 40F; all items properly stored. Shelves are labeled. -brisket pulled out of fridge to be portioned at 42; pork 47F-pizza make up unit cold holding good - sausage 40; peperoni 39F; tomatoes 38F; sauce 39F-salad makeup all temps under 40F-expo station coslaw 40F; potato salad 38F; salsa 40F-fry station cold holding good - all under 40F-hot holding table - all over 140F - beans 167F; cheese sauce 170F-raw meat stored under cook line all under 40F-dishwasher at 100ppm chlorine-final cook temp on burger 183F-restroom cleaned and stocked-discussed cooling procedures with no issues noted-discussed employee health policy. Ensure all employees with gastrointestinal illness (vomitting; diarrhea) are excluded for 48 hours after symptoms stop.	9/24/2014	Routine Inspection 1st	93

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