Crawfish Asian Bistro, 1296 E Plumb Ln, Reno, NV - inspection findings and violations

Business Info

Name: CRAWFISH ASIAN BISTRO
Address: 1296 E Plumb Ln, Reno, NV
Total inspections: 3
Last inspection: 10/16/2015

Score
98

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Inspection findings	Inspection date	Type	Score
[2] Food protected during storage; preparation; display; service; transportation Observed raw beef and lamb stored over raw fish in walk in. Rearrange raw product in order of final cook temperature from top to bottom: fish; pork; beef; chicken.Observed boxes of food stored on floor. Store food at least 6 inches off the ground in order to prevent potential cross contamination. General Comments that relate to this Inspection No violations noted at time of inspection.-handsinks stocked; observed excellent employee handwashing-discussed no bare hand contact with ready to eat food with no issues noted; tongs available for garnish-3 compartment sink available-dishwasher measured at 100ppm chlorine; test strips available-chemicals labeled and properly stored-wiping cloths properly stored; sani bucket at 200ppm quat-ice machine clean; scoop properly stored-discussed first in; first out procedures with no issues noted-restrooms clean and stocked-no pest issues noted at time of inspection; facility is clean-dumpster ok-health advisories given to operator - do post in conspicuous place-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop. General Comments that relate to this Inspection CFPM (list all CFPMs in facility): Ken Vong and Xiao Huang; certificates not available at time of inspection.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.-handsinks stocked; observed excellent employee handwashing-discussed no bare hand contact with ready to eat food with no issues noted-discussed cooling procedures with no issues noted; nothing cooling at time of inspection; cooled duck from this morning at 33F-cold holding checked ok - walk in at 33F; beef at 32F; fish at 34F; freezer - frozen; make up unit on cook line shrimp at 38F; beef at 37F; chicken 37F-hot holding checked ok - soup at 175F and above; rice at 149F and 160F-rice scoops stored in ice water-good separation of raw and ready to eat foods-discussed raw handling procedures with no issues noted-3 compartment sink available-dishwasher measured at 100ppm chlorine; test strips available-chemicals labeled and properly stored-ice machine clean; scoop properly stored-date marking system in place; discussed first in; first out procedures with no issues noted-shell tags available; kept in chronological order-restrooms clean and stocked-no pest issues noted at time of inspection; facility is clean-dumpster ok-health advisories given to operator - do post in conspicuous place-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.	10/16/2015	Routine Inspection 1st	98
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation 030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Observed peking duck with a recorded temperatures between 80- 91 F. Peking duck was cooked in roaster at 400 F and peking duck pulled out of oven at 11 AM. The 5 ducks were improperly cooled and did not meet the cooling parameters. Reviewed with food safety manager Da to cool hot foods rapidly. Peking ducks must be rapidly cooled by using ice water baths. * Hot foods must be cooled first (1) from 140 F to 70 F within the first two hours. This cooling parameter must be met prior to the second cooling step: (2) Cool from 70 F to 40 F within additional 4 hours. Da will conduct a cooling study to meet the proper cooling steps. The final cook temperature of the duck should be recorde and temperatures of the duck after 1 hour; 2 hour and 4 hour time periods. Duck will not be served to customers. Peking ducks cannot be reheated due to the time it has spent in the temperature danger zone. The temperature between 40-140 F. Peking ducks voluntarily discarded. [2] Food protected during storage; preparation; display; service; transportation 050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Observed raw meat products and raw fish stored above ready to eat foods such as spices in cold holding units.Observed 5 gallon stock pot of chicken broth and cooked whole chicken with a recorded temperature of 133 F. Chicken broth was improperly hot holding at time of inspection. Discussed with operator to keep hot foods hot and hot holding at 140 F or higher and cold foods cold at 40 F or lower. Chicken stock is to be cooled properly using the 2 step cooling method:Cool hot foods from 140 F to 70 F within 2 hours and than from 70 F to 40 F within additional 4 hours. Chicken broth was reheated to 165 F for 15 seconds at time of inspection; corrected on site. Chicken stock was determined to be out of temperature for less than 4 hours. Potentially hazardsous foods cannot be held in the temperature danger zone longer than 4 hours. The temperature danger zone is the temperature between 40 F through 140 F. [1] In-use food; ice dispensing utensils properly stored 090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Observed scoop in bulk sugar container and ice scoop at ice machine improperly stored. * Corrected on site.Discontinue using a plastic container with no handle as a scoop for bulk rice.Do store in-use rice paddle in a ice and water bath. Do not store rice paddle in room temperature tap water. [1] Wiping clothes: clean; use restricted 250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored throughout restaurant. * Corrected on site. General Comments that relate to this Inspection No violations observed at time of inspection.Handsink properly stocked with liquid soap and sanitary disposeable towels.Cold holding beverage units recorded at 39.3 F. Bar gun and holder observed clean.Observed icescoop properly stored. Bathroom observed clean and stocked. Lighting adequate under 3 compartment sink. Do post alcohol warning in a conspicous spot of bar area or in women's restroom. General Comments that relate to this Inspection Cold holding temperatures recorded:Walk in unit recorded at 38 F; makeup unit @ 39 F; raw shrimp @ 38.8 F; raw beef @ 39.3 F; raw chicken @ 38.6 - 39 F; pork @ 38 F and cooked barbecue pork @ 39 F.Hot holding temps. recorded:Hot and sour soup @ 160 F; egg flower soup @ 178 F; wonton soup @ 197 F and rice temped between 167-190 F.Shellfish tags reviewed. Tags stored for 90 days on premise. Discussed with operator to organize shellfish tags in consecutive order by date. Reviewed with operator the importance of monitoring employees for proper handwashing and at appropriate times. ** Any employee with diarrhea and vomiting illnesses must be excluded from the restaurant for 48 hours from the time of the last episode of diarrhea or vomiting. This is important to prevent the spread of illness such as Norovirus. Please call heatlh inspector when a cooling log has been completed for the peking duck prepared at restaurant for review at 328-2682.	10/24/2014	Routine Inspection 1st	91
General Comments that relate to this Inspection ALL ITEMS FROM PREVIOUS INSPECTION HAVE BEEN CORRECTED; General Comments that relate to this Inspection OK TO OPEN AND ISSUE PERMITALL ITEMS FROM PREVIOUS INSPECTIONS HAVE BEEN CORRECTED.	7/15/2014	Opening Inspection	100

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