- General Comments that relate to this Inspection
Routine Reinspection:***Original Reinspection completed on Washoe County Health District hard copy form***All violations from 05/05/2015; abated.Kitchen has been deep cleaned**Handsinks observed stocked; accessible; and functional.
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5/13/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean shelves; gaskets on refrigeration units; and handles on equipment. This is important in preventing cross-contamination.
- [4] Number; convenient; accessible; designed; installed
Observed two handsinks blocked with pans; keep handsinks clear at all times for effective handwashing.***correction on-site***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; fried rice 148F; hot-sour soup at 158F; egg flour soup at 160; steamed rice at 163F. Cold-holding checked good; shrimp at 37F; pork at 38F; cooked and cooled chicken at 41F; egg yolks at 38F. Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.All refrigeration and freezer temperatures checked within regulation.Reviewed importance of not using bare hands with ready-to-eat foods; in addition; reviewed date marking of prepared foods (with new regulations).Reinspection on 05/13/2015
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5/5/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 04/25/2014; corrected.
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5/2/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair small freezer chest; unit is no longer smooth and easily cleanable.Facility shall repair walk-in freezer unit; observed very heavy condensation build-up.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean handles on equipment; shelves; gaskets; and walk-in freezer unit; observed food debris build-up.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one kitchen handsink without sanitary towels; facility shall maintain sanitary towels at all times for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; steamed rice at 158F; fried rice at 156F; hot/sour soup at 153F; egg flour soup at 162F; beef broth at 166F.Cold-holding checked good; pork at 36F; beef at 39F; egg yolks at 42F; shrimp at 41F; chicken at 42F.Dishwasher sanitizer checked at 50-100ppm chlorine; sanitizer bucket checked at 50-100ppm chlorine.All refrigeration and freezer systems checked within regulation; walk-in checked at approximately 38F.Reinspection 05/02/2014
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4/25/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 05/10/2013; corrected.***observed proper thawing***
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5/17/2013 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
Observed chicken being thawed in standing water.070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace handle on walk-in refrigeration unit; handle is broken.Facility shall replace gasket on walk-in freezer; door gasket is damaged allowing moisture to enter freezer and create excessive ice build-up.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several non-food contact surfaces in need of cleaning; facility shall clean shelves; reach-in refrigeration units; gaskets; handles on equipment; and some wall areas. Clean and sanitize all surfaces to help prevent cross-contamination. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Inspector will conduct a reinspection in (7) days; please perform a deep cleaning prior to reinspection.Hot-holding checked good; egg flour soup at 162F; hot/sour soup at 157F; steamed rice at 167F; fried rice at 156F.Cold-holding checked good; beef at 42F; chicken at 41F; pork at 39F; eggs at 43F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 38F.Handsinks checked stocked and functional; reviewed handwashing.NOTE: recommend new freezer chest; unit is working; however; surfaces are worn and no longer cleanable.
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5/10/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**Refrigeration all repaired. Main line @ 39F.Beef @ 39FCarrots @ 40F
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6/11/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Main refrigeration unit @ 57F. All products put on ice. Unit was just repaired recently (invoice seen); so repairman call while on site. **Violation must be corrected within 48 hours. Product must be kept on ice and only small quantities until unit is repaired.**
- General Comments that relate to this Inspection
Hand sink stockedAll other refrigeration @ 40F-walk in @ 39F-upright @ 39FRaw product stored correctly*Discussed proper order for storage of raw meat and reiterated importance of storing raw meat above vegetables.Cleanliness of facility has improved dramatically over the last two years. *Reminded operator to keep handles of equipment clean and to change out flouring buckets regularlyDishwasher @ 100ppm chlorineNo sign of pests Pest control in place
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6/4/2012 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine needs cleaning. Clean thoroughly and sanitize.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Walk in freezer is producing a lot of frozen condensate; on occasion touching food. This has been an issue for several years. At minimum; the gasket needs repair. Unit needs to be repaired to prevent condensate from contacting food product; and be cleaned regularly.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of facility is needed. Emphasis should be on handles of equipment; walls; soap dispensers; and microwave.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Personal articles are stored at a table where prep work is occurring. Reviewed issue with operator and discussed keeping all prep work separate from personal articles to prevent potential contamination.
- General Comments that relate to this Inspection
Facility has improved from last yearHand sinks stockedDishwasher @ 100ppm chlorineTest strips on siteRefrigeration @ 40F or below-chix in line unit - 38F-chx in walk in unit - 40FCooling done on sheet pansPest control in place-no sign of pestsSanitizer bucket @ 100ppm chlorine*Reviewed proper storage of raw items and proper order - from bottom to top - chx; beef; pork; fish.
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12/7/2011 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact surfaces still need cleaning to continue. Handles of equipment and doors need to be cleaned on a regular basis to prevent hand contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need to continue to be cleaned. Under line equipment and under dry storage shelving.
- General Comments that relate to this Inspection
All other violations corrected.Dishwasher @ 50ppm chlorineFlour bowls cleanerWalk in freezer cleanHand sink fixed with both hot and cold running water
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8/13/2010 | Routine Reinspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. **Violation must be corrected within 48 hours**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Flouring bowls had large amount of build up on them from chicken flouring procedures. These items need to be cleaned at a minimum once daily. This was reviewed with operator last year.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Walk in freezer had large amount of condensate build up - approximately 6 inches on floor. Clean this out and maintain unit to prevent potential contamination of food product from condensate. Any food product that becomes contaminated should be discarded.
- [1] Non-food contact surfaces of equipment and utensils clean
Microwave handle and inside extremely dirty with food splatter (cleaned while on site). Handles of reach in sticky. These surfaces need to be cleaned and sanitized regularly to prevent potential hand contamination.
- [4] Number; convenient; accessible; designed; installed
Hand sink had hot water turned off due to leak. Hot water needs to always be accessible to ensure proper hand washing. **Violation must be corrected in 48 hours**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors and walls have large debris and food build up. All surfaces must be cleaned and sanitized thoroughly to maintain sanitary conditions. In particular; floors underneath cook line and underneath dry storage shelving need cleaning. Did a walk through with operator to point out specific areas that need attention.
- General Comments that relate to this Inspection
**Almost all violations are repeat from last year. Further inspections with the same violations may result in additional inspection fees; Certified Food Manager revocation; and/or suspension of permit.Temperatures okRefrigeration 41F or below-Chicken - 38F-pork - 39FHand sinks stockedRestrooms stockedProduct stored correctlySanitizer bucket okIce machine cleanScoop stored correctly*Hood is about ready to be cleaned.
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8/11/2010 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
**Violations from original inspection corrected**Dishwasher @ 50 ppm chlorineFloors and walls cleanSanitizer buckets in placeFreezer clean All non food contact surfaces clean
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5/15/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. **Until corrected; all dishes must be washed; rinsed; and sanitized in three compartment sink. Three compartment sink must be sanitized prior to using for dish washing. **Violation must be corrected within 48 hours**
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Freezer has large ice build up (condensate). Clean all ice out and ensure proper function of freezer. Do not all any frozen condensate to come into contact with any food product to prevent potential contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors and walls dirty with food debris and build up. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sink stockedRestrooms stockedRefrigeration all 40F or belowIce machine cleanRice - 180FChicken - 42FSanitizer bucket @ 100ppm chlorine**Discussed need to clean all flouring bowls and other pans used for food dispensing at the end of each shift to prevent re-contamination of hands and attraction of pests. Operator will make sure that all equipement is cleaned at the end of the night.
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5/12/2009 | Routine Inspection 1st | 94 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Caulk toilet bases/fill coving cracks w/caulking
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Refrig. all <40FWalk-in Refrif. @35FWalk-in Frzr @1FDry goods storage clean and neatTemps noted:Cooked pork @41F; Raw Chicken @ 39F; Raw Scallops @34F; Cooked Chicken pieces @ 39F; Raw Beef strips @ 38FDishwasher used for utensils - tested - 150 ppm ClDumpster area cleanNote: Observed all 4 kitchen EE's wash hands during visit - 2 of them twice - Excellent!!
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1/29/2008 | Routine Inspection 1st | 97 |
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