Chez Louie, 160 W Liberty St, Reno, NV - inspection findings and violations

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Business Info

Name: CHEZ LOUIE
Address: 160 W Liberty St, Reno, NV
Total inspections: 5
Last inspection: 1/21/2016
Score
100
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Inspection findings

Inspection date

Type

Score
  • General Comments that relate to this Inspection
    Opening Inspection: Kitchen area:Coolers - 36 f - thermometers insideHood area & equipment - sealed and equipment installed. Floors sinks and drains - okHandsinks - ok & operational.Prep sinks - ok - no leaksDish machine area - 180 f. All caulked to wall. Server area - handsink & prep sink - okCoolers 40 f.Freezers @ 0 f. Mop sink area ok.Wall and floors ok.Event based.Banquet menu on file.
1/21/2016Opening Inspection100
  • General Comments that relate to this Inspection
    Notes:Large cooler @ 40 f; Hard shell eggs stored properly; cheeses 38 f. Walk in coolers @ 40 f; Cheese 38 f; Veggies 38 f; Pork 37 f; Bacon 38 f; Scallops 38 f; Salmon 41 f; All food stored properly and labeled. Walk in freezer @ 0 f. All food products are frozen. Food Make up area - Shrimp on ice 41 f; Salmon on ice 41; Mushrooms 39 f; Cooked Chicken on ice 40 f; Drawer coolers @ 40 f; Chicken @ 39 f; Beef patties 39 f. Soup on stove @ 169 f. Observed sprouts in corner this facility buys sprouts - there is no growing of sprouts in this facility. Cookware; utensils; glasses clean and stored in clean location. Prep areas clean and well maintain - spice container clean free of debris. Knives clean and stored in clean location. Discussed with Chefs about cleaning knife bags and tool box that hold knives. Equipment clean and well maintained. Ice machine clean and scoop stored in clean area/container.Can opener clean and well maintained. *Handsinks stocked and accessible. Dish machine @ 181 f final rinse. Gauges working properly. 3 compartment sink operational - Sani @ 200ppm - no leaks observed with plumbing. Stem thermometer onsite discussed taking temps of products.Potato slicer clean and well maintained. Wall behind slicer and below clean. **Chez Louie has been doing the Reduced Oxygen Packaging process. After discussion about the ROP process John McCabe determined they will stop doing ROP process as of today and remove equipment that does ROP process form prep area. *In the future if Chez Louie continues bagging food products (RAW) Chez Louie will need a HACCP plan for the Reduced Oxygen Process and will need to get it to the inspector as soon as possible for approval of process.For reference:*Seafood can not be Reduced Oxygen Packaged. *Cooked product that are bagged cold cannot be Reduced Oxygen- Packaged or if you bag hot will need to go through a process authority -these items above have been discussed with the John McCabe. All other ROP processees and requirements are listed on WCHD website for references.**No employee has failed exam in last year. No other CFPM listed at facility. Certificate is from ANSI accredited - National Registry of Food Safety Professionals. *Discussed with John McCabe "No bare hand contact to ready to eat food items" no issues observed - gloves - utensils on hand. **Observed proper food prep and handwashing onsite - gave out handwash sticker - chef posted at stations.*Customer area clean and well maintained.Bathrooms clean and stocked.
  • General Comments that relate to this Inspection
    Notes:Reach in coolers @ 40 f. All dairy products have current dates.Soda ice bin clean and scoop clean/stored properly. Ice machine clean and scoop stored properly. Floors and bar area clean and well maintained. Handsink stocked and accessible.Bar area clean and well maintained.
10/23/2015Routine Inspection 1st100
  • General Comments that relate to this Inspection
    Notes:Walk in freezer @ 0 f. All food products frozen.Walk in cooler @ 40 f. Beef 39 f; Veggies 39 f. All food products stored properly. All storage racks and shelving clean and well maintained. Reach in coolers @ 40 f. Veggies 38 f; Tuna 38 f; Burger patties @ 38 f; Precooked chicken on ice @ 40 f; Ham 40 f. Mushroom soup (Ice Bath) @ 90-110 cooling hour. Discussed cooling procedures no problems noted. Prep areas clean; utensils; equipment clean and well maintained. Cutting boards clean and in good condition. Fryers clean and well maintained.Hood/grill area clean and well maintained. Hood cleaning sticker on hood.Handsink stocked and accessible. Scullery sinks operational and no leaks observed on plumbing. Dish machine @ 183 f final rinse. Dry storage clean. All utensils; trays; glasses; plates; cookware clean and stored in clean location. Floors and counters clean.Observed proper food prep and handling onsite.
  • General Comments that relate to this Inspection
    Notes:Reach in coolers @ 40 f. All dairy products have current dates.Soda ice bin clean and scoop clean/stored properly. Ice machine clean and scoop stored properly. Floors and bar area clean and well maintained. Handsink stocked and accessible.
1/15/2014Routine Inspection 1st100
  • General Comments that relate to this Inspection
    Opening Inspection:3 comp sink operational - ok. Counters & floors - ok. Sinks - ok.
10/21/2013Routine Inspection 1st100
  • General Comments that relate to this Inspection
    Opening Inspection:Handsink stocked properly and accessible. Scullery sinks operational - no leaks in plumbing. Walk in cooler @ 40 f. Walk in freezer @ 0 f. Reach in coolers @ 40 f. Dish machine - ok. Final rinse must be 180 f. Mop sink - ok. Prep areas - ok. Floors & counters - ok. Bathrooms - ok.
10/14/2013Routine Inspection 1st100

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