- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. - Dripping water in freezer has been repaired.
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12/3/2015 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Observed drain line for condenser in walk in freezer leaking down on floor and refreezing. Repair this line so water drains properly;
- General Comments that relate to this Inspection
Hand sink clean and stocked.Walk in fridge #2 @ 42F. All food @ 41F or below. Numerous items cooling- good procedures noted. Reach in fridge #3 @ 45F. All food @ 42F. Unit turned down during inspection. Soup hot holding @ 135F in bane marie.Walk in 5 @ 37F. All food @ 41F or below. Walk in 4 @ 40F. All food @ 41F or below. Walk in freezer @ 0F. Walk in #6 @ 34F. Hand sink in pot room clean and stocked. Dishwasher @ 100ppm Chlorine. Good dry good storage. * Touch up caulk throughout entire kitchen.No additional CFPM's. Andrew oversees all high risk activity or preps enough to cover his days off. Other shifts just deliver food to other outlets but do not cook or cool.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/13/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. - All food in walk in is properly labeled and within last seven days. When food is pulled from freezer it is labeled at that time in order to start 7 day clock.
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10/13/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed numerous items in Walk in #3 with ambigious cook date labels. Cook dates for products were able to be verified through cooling logs so product was relabled on site. Ensure staff labeling products are trained properly.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Walk in #6 @ 34F. Chicken @ 38F. Walk in #5 @ 40F. Cucumbers @ 41F. Walk in #4 @ 41F. Sausage @ 40F. Walk in #3 @ 41F. All product @ 38F. Discussed cooling procedures. Staff keeps cooling logs for all items. Walk in #2 @ 18F. Reach in #7 @ 42F. Hot holding ok. Chili @ 160F. Soup @ 160F. Diswasher dispensing 50ppm Chlorine. Sanitizer buckets in use @ 50ppm Chlorine. Discussed slicer procedures. No issues noted. Unit cleaned after each product. *Clean fan guards in all walk-ins.
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9/17/2014 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Two areas of tile need repair to allow for proper cleaning -1) By floor sink near kettle line where tile is missing and standing water is occurring.2) At end of cook line by uprights where cracked tile is occurringRepair to make tile smooth and easily cleanable to prevent potential standing water issues and bacteria growth.
- General Comments that relate to this Inspection
Hand sinks stockedFacility very cleanDairy reefer @ 40F-First in first out rotationProtein reefer @ 38F-meat separated by product typesMain reefer @ 37F-cooled items ok-cooling logs kept on most items - with exception of prime rib**Reviewed prime rib cool down with operator. Prime rib cooled in large cuts. Discussed risks associated with the practice. Operator will examine cooling process to ensure that cooling occurs within 4 hours from 140F to 40F. Discussed ways to speed cooling including cutting apart large piece and separating in pan.Dishwasher @ 100ppm chlorineSanitizer buckets in placeTest strips availableSlicer and buffalo chopper clean and sanitized*Discussed cleaning procedure; no issues observedFreezer ok-no sign of frozen condensate
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11/25/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 11/28/12 INSPECTION.DISHWASHER HAS BEEN FIXED. CHEMICALS HAD EXPIRED AND REPLACED WITH NEW SANITIZER. OK AT 50PPM CHLORINE.
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11/30/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT PROPERLY DISPENSING SANITIZER. MUST HAVE MACHINE SERVICED TO PROPERLY DISPENSE SANITIZER AT 50-100PPM CHLORINE. ECOLAB CALLED WHILE ON SITE. DO NOT USE DISHWASHER UNTIL IT IS WORKING PROPERLY. USE TOP DECK DISHWASHER. RE-INSPECTION REQUIRED BY FRI 11/30/12.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
RE-ATTACH METAL FLASHING AND SEAL TO WALL IN DISHWASHING ROOM;REMOVE OLD DIRTY CAULKING IN DISHWASHING ROOM AND REPLACE WITH NEW SMOOTH CAULKING.
- General Comments that relate to this Inspection
NOTES;HANDSINKS AVAILABLE AND STOCKED.ALL FOOD PROPERLY STORED; DATED; AND COVERED.ALL COLD HOLDING TEMPS GOOD - WITHIN REGULATION.DISCUSSED COOLING PROCEDURES - NO PROBLEMS NOTED.
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11/28/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.SANITIZER BUCKETS GOOD AND TEST STRIPS PROVIDED.WALK-IN REFERS AND FREEZERS AT PROPER TEMPS AND IN GOOD ORDER.FOOD PROPERLY STORED.PREPPED FOOD IS COVERED AND DATED WHEN PREPPED.HOT HOLDING GOOD - PRIME RIB AT 145F.DISHWASHER GOOD AT 100PPM CHLORINE.DISCUSSED COOLING PROCESSES. WHEN COOLING ON SPEED RACKS MUST ALLOW SPACE BETWEEN PANS TO ENSURE PROPER AIR FLOW TO FACILITATE THE COOLING PROCESS.
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9/15/2011 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
- Replace the missing hot water valve at the 2-compartment sink- Repair or replace the faucet which has fallen and is nearly hanging into the sink. The faucet must not hang at or below the flood level rim of the sink.- There is an accumulation of ice below the condensate drain line in walk-in freezer #2. Repair or replace the heat tape if it is not working properly.- No cold water at the 3-compartment pot wash sink - Repair.- Replace the missing cold water valve at the pre-rinse sink in the dish room.- Repair or replace the spray nozzle in the dish machine room so that it no longer hangs freely into the sink. All faucets and nozzles must hang above the flood level rim of the sinks to prevent backflow.
- General Comments that relate to this Inspection
- The violations noted on the previous inspection (dated 11-24-2010) have been corrected except those relisted above.
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11/29/2010 | Routine Reinspection 1st | 99 |
- [1] Original container; properly labeled
There is an unlabeled container of bulk sugar - Label the container to prevent misuse.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish machine is not sanitizing properly. Tested 0ppm chlorine residual on two separate runs of the machine. Repair. Do not attempt to sanitize any dishes requiring sanitization (those that go out to the customer and come back - dishes; silverware; glassware; cups; mugs; etc.). All dishes requiring sanitization must be manually done in one of the sinks or in an alternate dish machine. This is a 48 hour correction.
- [1] Installed; maintained
- Replace the missing hot water valve at the 2-compartment sink.- Repair or replace the faucet which has fallen and is nearly hanging into the sink. The faucet must not hang at or below the flood level rim of the sink.- There is an accumulation of ice below the condensate drain line in walk-in freezer #2. Repair or replace the heat tape if it is not working properly.- No cold water at the 3-compartment pot wash sink - Repair- Replace the missing cold water valve at the pre-rinse sink in the dish room.- Repair or replace the spray nozzle in the dish machine room so that it no longer hangs freely into the sink. All faucets and nozzles must hang above the flood level rim of the sinks to prevent backflow.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- The chili was observed at 118F in the stacked 2-door hot holding cabinet. All other foods within the cabinet were hot (e.g. sausage and bean soup 168F). Product was made at approximately 8AM (3.75 hours prior). Product was reheated to 165F - corrected on-site. Ensure that foods are hot held at 140F or hotter and if out of temperature does not exceed the 4 hour time frame.- Sanitizer bucket tested 50ppm residual chlorine.- Walk-in ambient temperatures observed (#3=40F; #4=38F; #5=40F).
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11/24/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Previous violation from 7/16/2009 has bee corrected. Chlorine sanitizer in dish machine @ 100 ppm.
- SECTION XVII: ABATEMENT DATE
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7/27/2009 | 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.
- General Comments that relate to this Inspection
No other violations noted. Cold units @ 32 f. to 41 F. Product temperatures @ 38 - 41 F. in prep walk in. Cooling taco meat in 2" hotel pans on rack inwalk in. At 89 F. - 93 F. Four hour cooling from 140 F. - 40 F. being used. Twenty minutes later; taco meat had gone down to 70 F- 72 F. Temps. are logged daily. Recommend logging the concentration of sanitizer daily on same log sheets.Shell fish served only rarely. Reminder to remove shell fish tags that identify source and packaging plant and keep them for 90 days past use date.
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7/16/2009 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing a sheet pan of open cake under the dripping condensate drain line within walk-in #2. All food must be covered and a pan or other container must be placed under the drain line to prevent water from leaking from the pipe and into food (corrected on-site). The pipe was insulated and wrapped as required however there may be a leak in the pipe joint. Repair as needed.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove the old black deteriorating caulk from the wall around the dish washing area and replace with new.
- General Comments that relate to this Inspection
NOTES:1) Make sure that all bulk food bins are labeled to prevent misuse.2) Hot hold at 140F or higher.
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11/24/2008 | Routine Inspection 1st | 97 |
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