- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - All cold holding units are holding at 40F. - All items in walk in are being stored properly. Recommended to operator that shelves be labeled for raw meat storage.
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12/3/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw meat stored incorrectly in walk in. Store raw meat in order of cooking tempertures from bottom to top (chicken; beef; pork/fish; veggies/cooked items) This item corrected on site.Observed numerous cold holding units holding temps @ 43F-45F. All units turned down during inspection but facility needs to begin keeping temperature logs of all cold holding refrigerator units 2X a day until further notice. Temps logged shall include ambient temp reading and at least one food item each time.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Good dairy dates throughout. Good product labeling throughout. All hot holding units holding proper temperatures. Reheating items to 165F+ prior to placing on line. No cooling in this facility- all done in Main Kitchen. Good no bare hand contact procedures in place in front and back of the house. Facility has begun having customers butter their own bread based on recent complaints. Dishwasher @ 100 ppm Chlorine. Drawers under grill holding @ 41F. All freezers @ 0F. All ice scoops stored properly. Raw menu advisory posted at entrance- facility is reworking menu and will incorporate it into menu within next 30 days.See above list for CFPM's. Four additional staff members scheduled to take course Dec 9th. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/20/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Refrigerated drawers under grill are holding @ 40F. *Recommend setting them at 38F to compensate for heat near grill. - Raw meat has been rearranged to have steaks stored on the bottom shelves. Chicken has been moved to a completely separate shelf. *Ensure cooked meat is not stored below raw meat. - Reach in behind cook line has been repaired and is no longer leaking. - Ice machine leak has been repaired. - Ice machine room has been cleaned. - Walls in dishwasher room have new caulk.
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10/21/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed refrigerated drawers under grill reading @ 50F. Corn beef hash temped @ 57F; steaks @ 46F; burgers @ 55F; veggies 47-53F and linguica @ 47-50F. According to staff all product except for steaks and burgers had been in this unit since the morning shift. Steaks and burgers were transferred to another reach in unit that was holding proper temps and all other food was isolated in walk in for Executive chef to see. This unit needs to be serviced so it's able to hold all food @ 40F or below. Unit should not be utilized until reinspected by WCHD staff. Please call for a reinspection.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw beef patties being stored above tuna salad; stuffing and pancake batter in walk in fridge. Also observed cooked shrimp being stored next to raw chicken and below raw beef in walk in. Raw meat must be stored according to final cooking temp in the following order from top to bottom: chicken; beef; pork/shrimp; vegetables and ready to eat food. This item corrected on site but facility needs to develop a system for ensuring all meat is properly stored as all meat currently locked up and cage space is limited.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [1] Storage; handling of clean equipment / utensils
Observed numerous clean wisks and ladles being stored in a dirty black bus tub under prep sink near walk in fridge. The handle of one of the wisks was wrapped in saran wrap. The saran wrap must be removed as it can harbor bacteria and all clean utensils must be stored in a clean and sanitary manner. This item corrected on site.
- [1] Installed; maintained
Observed reach in behind cook line with bottom shelf of unit covered in wet towels as if they are containing a leak or condensation. This unit needs to be serviced to repair whatever is causing the water to pool in the bottom of the unit as towels are not a permanent solution.Observed ice machine leaking. Repair this leak.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors in ice machine room very dirty with food and grime buildup. Thoroughly clean these floors and ensure they stay clean to prevent attraction of pests and vermin.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls in dish washing area with missing or dirty peeling caulk. Recaulk all areas where sinks meet walls with clear or white caulk to ensure areas are smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Hot holding along cook line good. All product temped @ 140F or above. Gravy @ 140F; prime rib @ 144F; chili @ 150F; stew @ 180F; Shephards @ 166F. Cold holding along cook line good. Ham and onions @ 40F. Eggs on ice @ 47F. Container is used within 45 minutes on average; according to staff. Back reach in fridge @ 37F. Ham @ 37F. Beef @ 39F.Dressing reach in @ 40F. Ranch @ 39F. Make up unit under line @ 40F. Dishwasher dispensing 50 ppm Chlorine. Test strips on site. Salad make up unit @ 40F. Tomatoes @ 40F. Dressings @ 44F. Milk fridges @ 40F. Sani buckets in place with 50 ppm Chlorine. Hot holding for soup on front waitress station good. Clam chowder @ 170F. Au Jus @ 146F. Bake potatoes @ 147F. Walk in freezer @ 0F. Walk in fridge @ 39F. All food product temped @ 39F or below. Good food storage througout facility.Good ice scoop storage througout facility.*Ice machine cleaned monthly per operator but both had some mildew build up on deflector plates. These units should be cleaned immediately and then a log kept of each cleaning to determine if they need more frequent cleaning to prevent mildew build up.
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10/13/2014 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
**All violations from original inspection correctedDishwasher still operating @ 100ppm chlorineFacility has been cleanedMost areas of tile damage have been repaired on floorLeaks repairedFloors cleaned
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11/25/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit to dispense 50-100ppm chlorine. *Unit was repaired while on site. Verified @ 100ppm chlorine.*
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of facility needed - primarily in ancillary areas such as dry storage; dish carts; shelving; ticket machines; handles of equipment; stereos and other often overlooked areas. Clean and keep clean to maintain sanitary conditions and prevent potential pest issues.
- [1] Installed; maintained
Numerous leaks observed in facility. Predominately in the wash room drains; but also in pie case condenser. Repair all leaks to prevent standing water issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors could use a thorough cleaning; including underneath shelving and equipment. Clean thoroughly to maintain sanitary conditions and prevent potential pest attraction.Numerous areas of cracked or missing tile; missing coving; peeling FRP and worn grout were observed. These areas are creating cleaning difficulties and must be addressed. Repair to allow for proper cleaning of facility. *Dishwasher area flooring is scheduled for repair. Walked through facility with maintenance to point out specific areas of concern.
- General Comments that relate to this Inspection
Hand sinks stockedSanitizer buckets @ 200ppm quatTest strips available*Strongly recommended having a minimum of one test of the dishwasher a day to ensure that proper sanitizer concentration is being dispensed.Hot holding ok-rice @ 150F-carnitas @ 150FCold holding @ 40F or below-ham @ 38F-chx @ 40fRaw product storage ok*Discussed handling of raw product on line with operator. Gloves or separate tongs are used.Staff for dirty dish handling separate from serving staffScoops stored correctlyButter stored on iceReviewed pest control reports (ECOLab)-no issues noted-no issues observed
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9/12/2013 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.PROPER FOOD STORAGE.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.THERMOMETERS AVAILABLE IN REFRIGERATION UNITS.DISHWASHER GOOD AT 100PPM CHLORINE.COOLING IS DONE IN MAIN KITCHEN.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.ECOLAB PCO ON CONTRACT - NO PEST PROBLEMS
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11/28/2012 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO SOAP AT HANDSINK AT WAIT STATION #3. MUST PROVIDE SOAP AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED OTHER THAN MENTIONED ABOVE THROUGHOUT KITCHEN.SANITIZER BUCKETS GOOD AND TEST STRIPS AVAILABLE.DISHWASHER GOOD AT 100PPM CHLORINE.HOT HOLDING TEMPS ALL ABOVE 140F.THERMOMETERS AVAILABLE IN ALL REACH-INS.GOOD COLD HOLDING TEMPS.PROPER FOOD STORAGE.FACILITY CLEAN.MONITOR HOT WATER AT SINKS BY WALK-IN. WHILE ON SITE ENGINEERING WAS WORKING ON THESE SINKS. IF HAVING PROBLEMS MUST NOTIFY ENGINEERING TO FIX PROBLEM RIGHT AWAY.
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9/15/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS AND RECOMMENDATIONS:- All product temperatures observed were at or near regulation (i.e. - chicken noodle soup 143F; country gravy 137F; sausage and bean soup 143F; shred beef 132-141F; beans 145F; sliced tomatoes 41-50F; potato salad 46F; rice 149F; beef stew 146F; cooked onions 152F; cooked mushrooms 148F; mashed potatoes 137F; ground beef 34F; ground sausage 46F).- The steam table on the end is dripping - Repair or replace- Recommend that you install light shield end caps on the shields in the pie display case in the event there is any food stored in the case that is not covered or otherwise protected from contamination.- All sanitation levels observed were within regulation (sanitizer buckets tested 50ppm; 50ppm; 100ppm residual chlorine; dish machine 100ppm).
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11/24/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw shell eggs stored at room temp. next to stove. During busy times this practice is acceptable. During slow times recommend storage in metal container in ice water to keep eggs cold.
- General Comments that relate to this Inspection
No other violations noted. Cold units @ 32 F. - 40 F. except on cook line. Cold table @ 45 F air temp. On top foods: potatoe @ 46 F.; tuna salad @ 52 F. Make sure that foods are held and used within 4 hours. Recommend chilling foods such as tuna before mixing salad. Cold tables foods: salmon @ 44 F.; prime rib @ 44 F. Liquid eggs on ice water bath @ 38 F. and 50 F. CFPM to keep[ second batch in smaller cdontainer so that they hold at colder temp.Dish machine @ 75 ppm.Hot holding soups @ 156 F - 177 F. BBQ pork @ 143 F.
- SECTION XVII: ABATEMENT DATE
7/18/2009
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7/16/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
THIS IS NOT A ROUTINE INSPECTION. THIS INSPECTION WAS PERFORMED AT THE REQUEST OF CAL NEVA TO SPECIFICALLY ADDRESS A NEW ECO LAB PRE-MIX DEVICE.The current set up of the pre-mix device has the device connected to one of the water supply lines of an adjacent hand washing sink. The device is under constant pressure. The device mixes potable water with a floor cleaning chemical at a set rate and dispenses into a bucket through a hose. The chemical is drawn up through venturi vacuum into the water stream. When activated by push button; the water is injected through a backflow prevention device (upstream of the chemical supply line) internal to the assembly refered to as a flex gap. Upon review of the supplied documentation; the flex gap is ASSE 1055 listed. ASSE 1055 is not addressed in current Health regulation and it is unknown if this device is adequately protective of the potoble water supply line. The flex gap appears to use a plunger or air break to prevent backflow of chemical into the water supply. A physical air gap was not evident when the flex gap device was visually inspected. Therefore; it is the requirement of this agency; if these devices are elected to be used; that the pre-mix be outfitted with the alternate backflow protection device which includes a physical air gap that is integral to the assembly. Once outfitted with the alternate air gap device; the use of these units (4 in total) may be safely resumed. The water lines to these devices have been disconnected until such time as the alternate air gap fittings are installed.Inspector - Mike Lupan (REHS - Washoe County Health District)Cal Neva Contact - Ron Swift (Assistant Executive Chef)An eco lab representative was also present at the time of the inpsection.This report was generated in the office. No signatures were gatherd at the time of inspection. This inspection report was faxed to Cal Neva Assistant Executive Chef Ron Swift (785-3229) on 9-22-08.
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9/22/2008 | Routine Inspection 1st | 100 |
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