- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/11/2015; abated.Single door refrigeration unit repaired and checked at <40F; all products holding at <40F.Dishwasher repaired and sanitizing at 50-100ppm chlorine.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/11/2015; corrected.
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2/13/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous foods checked at approximately 55F in small single door refrigeration unit. Tuna and cream based products discarded. Product moved to another unit. Other refrigeration systems available to cold-hold products.Re-inspection required****
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [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. Dishwasher must maintain 50-100ppm chlorine for effective sanitization.Facility must set-up a sanitizer sink with 50-100ppm chlorine to maintain a sanitizer step until dishwasher repaired.(correct within 48 hours)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all bar refrigeration units and gaskets; observed build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under grill area; observed build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under all bar counters and equipment; observed build-up. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding to be corrected as noted above***Hot-holding checked as follows: cream of mushroom cooking at 178F; au jus at 164; hamburgers cooking at 167F.Handsink stocked and functional; reviewed importance of not using bare hands with ready-to-eat foods.Please post Certified Food Protection Manager Certificate in public view.Restroom checked stocked and clean.Reinspection scheduled for 02/13/2015
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice properly dispensed.Handsinks stocked with sanitary towels and soap.NRS (446) Health Warning properly posted.Speed guns and cup holders checked ok.(please keep bar on a routine cleaning schedule)
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2/11/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/11/2014; abated.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/11/14; abated.
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2/18/2014 | Routine Reinspection 1st | 100 |
- [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 ground beef stored next to ready-to-eat foods. (corrected on-site)050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. (walk-in refrigeration unit)
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed slicer with build-up from night before; clean slicer after each use. When using slicer clean at a minimum of every 4 hours. This is very important to prevent cross-contamination and foodborne illness.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize speed gun cup holder; observed growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several non-food contact surfaces in need of cleaning. Clean and sanitize the following areas: all refrigeration gaskets; microwaves; refrigeration units; walk-in refrigeration shelves; and handles on equipment.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all refrigeration units; gaskets; and beer cases; observed build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under all equipment in bar area; observed build-up.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair burned out lights in food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pork green chili at 186F; beef chili at 156F.Cold-holding checked good; roast beef at 37F; ham at 38F; cheese at 44F; tuna at 42F; crab salad at 41F; corned beef at 38F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer bucket available with 50-100ppm chlorine.Handsink stocked and functional; observed handwashing.All refrigeration and freezer units operating within regulation.Kitchen needs deep cleaning before reinspection on 02/18/2014***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink stocked and functional.Ice properly dispensed.Glassware washed with proper three-compartment sanitization.(Reinspection on 02/18/2014)
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2/11/2014 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/26/2013; corrected.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 02/26/2013; corrected.
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3/5/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed butter/garlic mixture and eggs at room temperature; facility shall maintain both of these items under refrigeration at all times; both are potentially hazardous food items that require temperature control. Keep both of these items at 40F or below*****
- [2] Potentially hazardous food properly thawed
Observed meat being thawed at room temperature.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 torn refrigeration gaskets as needed; gaskets that are torn/damaged are no longer easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean the following areas: racks; handles on equipment; reach-in refrigeration systems; microwaves; and gaskets; observed build-up of food debris/soil.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all bar refrigeration systems; observed build-up/debris.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink near grill area without soap; facility shall maintain soap and towels at all times for effective handwashing.(correction on-site)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment and walk-in freezer; observed build-up of debris/soil.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors/drains under bar counter; observed build-up/debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; vegetable soup at 154F; biscuit gravy at 162F; chili at 166F; pork with chili at 157F.Cold-holding checked good; raw ground beef at 42F; steak at 41F; tuna at 41F; tomatoes at 39F; cheese at 44F. (please keep lids to make-up refrigeration unit closed.)Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.All refrigeration and freezer units checked within regulation; walk-in refrigeration checked at <40F. Recommend less products in walk-in refrigeration unit to improve air circulation.Facility shall correct the above violations and perform a deep cleaning prior to reinspection on 03/05/2013
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Three-compartment sanitization procedures for bar glassware ok.Recommend a sanitary towel dispenser at bar handsinks instead of sanitary towels on the counter.Please post (NRS 446 Health Warning in public view).Please maintain bar on a regular cleaning schedule.Bar reach-in refrigeraiton units checked at <40F; dairy/juice codes ok.
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2/26/2013 | Routine Inspection 1st | 89 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Server side station needs to be replaced. Particle board is rotted and station is falling apart. Replace to prevent potential cross contamination and maintain clean and sanitary conditions. *Operator has had someone to look at issue*
- [1] Single service: articles; storage; dispensing; used
To go boxes stored exposed to outside and all environmental contamination. To go boxes and all single service items must be stored in such a way as to prevent potential contamination. *Operator has begun addressing storage issues.*
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Outside storage areas need to be cleaned and constructed to keep food stuffs and single service items stored in a clean and sanitary manner. *Minimum repairs have been made on outside storage; but operator must maintain and finish repairs.
- General Comments that relate to this Inspection
**48 hour reinspectionDishwasher reading 50ppm chlorine. Operator is testing machine daily.All other violations with the exception of those listed above have been corrected.A lot of cleaning has been done. Cleaning should continue and schedules should be developed to ensure that level of cleanliness is maintained.
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9/28/2012 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product (chops in a bowl) stored on top of lettuce. Store all raw product underneath of ready to eat foods to prevent potential cross contamination.Many food items stored on floor; both in walk in and in freezer.
- [2] Potentially hazardous food properly thawed
Burger patties observed thawing at room temperature. All product must be thawed under refrigeration or under running water to prevent potential bacteria growth.
- [1] In-use food; ice dispensing utensils properly stored
Dirty knives stored on knife magnet. Store only clean knives on knife magnet to prevent potential contamination of clean utensils.Tongs stored on cart next to hand sink; and were being splashed with handwash water. Keep all food stuffs and utensils away from splash hazards.Wire scoops stored against wall that was covered in food splashes. Store serving utensils in a clean and sanitary fashion.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit to dispense 50-100ppm chlorine. **Violation must be corrected within 48 hours. Facility may use dishwasher for washing; but must use two compartment sink (after being washed; rinsed; and sanitized) for sanitizing process. Reviewed process with operators and observed set up.**
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Server side station needs to be replaced. Particle board is rotted and station is falling apart. Replace to prevent potential cross contamination and maintain clean and sanitary conditions.Numerous electrical outlet covers need to be replaced.Slicer has non food contact area that is covered in duct tape. Repair unit or replace so that it is smooth and easily cleanable. *Reviewed proper slicer cleaning process - unit must be completely washed; rinsed and sanitized within 4 hours after use.*
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Particle board surface is rotted and swollen next to storage ice. Surface needs to be replaced with a smooth and easily cleanable surface.Knee kick pad is in disrepair and is not cleanable. Must be repaired to allow for cleaning to prevent potential cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Entire kitchen needs deep cleaning due to food; grease; and dust build up. Handles of equipment; sides of equipment; shelving; tables; inside of microwaves; etc. need cleaning and sanitizing to prevent potential pest attraction and to maintain clean and sanitary conditions.
- [1] Single service: articles; storage; dispensing; used
To go boxes stored exposed to outside and all environmental contamination. To go boxes and all single service items must be stored in such a way as to prevent potential contamination.
- [1] Single service: articles; storage; dispensing; used
Single service items stored on floor. Store single service items; and all food service items; a minimum of 6 inches off floor to allow for mopping and inspection.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets in place. Cloths used for wiping must be stored in a sanitizer solution of 50-100ppm chlorine when not in use.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sink not stocked with soap. Keep hand sink stocked at all times with soap and paper towels to facilitate proper handwashing. Prep sink is not to be used for handwashing.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Outside storage areas need to be cleaned and constructed to keep food stuffs and single service items stored in a clean and sanitary manner. *While currently catering equipment is stored in the open; it is washed; rinsed and sanitized prior to use. While this technically meets requirements; it is strongly recommended that these items be stored in sealed and clean environment as well; to prevent against potential contamination issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need cleaning. Floors should be cleaned daily and deep cleaned weekly at a minimum.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors under bar need cleaning. Products stored there must be moved periodically to allow for cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Several areas of walls were covered with food splashes. Clean and sanitize thoroughly to prevent pest attraction and potential cross contamination issues.Numerous wall penetrations were observed throughout the facility. All wall penetrations must be repaired to allow for cleaning and prevent potential pest access.
- [1] Lighting provided as required; fixtures shielded
Two lights out in kitchen area. All lights must be functional to provide adequate lighting for cleaning.
- General Comments that relate to this Inspection
Restrooms stockedAll refrigeration @ 42F (within thermometer error) or belowWalk in @ 42FUpright @ 42F-ham @ 41F-tuna salad @ 41FMake up units @ 40F; 38F-pot salad @ 38F**Several units seemed to be just at 42F. This is likely due to large amount of product stored in such small areas; which can restrict air flow. The refrigeration capabilities in this facility are bordering on inadequate for the amount of product that is used. It is strongly recommended; and may be required if problems continue; that additional refrigeration space be obtained for operation.**As a result of the insufficient space a few items had been stored in beer coolers at the bar. Those coolers were holding @ 50F and are not adequate for storage of potentially hazardous foods. All coolers that are to store potentially hazardous foods must hold 40F or below and be equipped with a thermometer.Ice machine cleanSteam table @ 145F+No sign of pests*Determination is difficult to to cleaning issues and size.*Back door must be kept closed or screened during day to prevent potential access of pests.
- General Comments that relate to this Inspection
Hand sink stocked3 compartment sink uses quat tablets-200ppm concentration-test strips availableRestroom stockedScoops stored correctlySpeed gun cleanConsumer ice separate from storage ice
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9/26/2012 | Routine Inspection 1st | 77 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Potentially hazardous food properly thawed
Frozen chickens found on floor being thawed from night before. Reviewed thawing with operator. All frozen foods must be thawed under refrigeration or under running water.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Freezer needs to be defrosted; cleaned out; and organized. Any product that has come into contact with frozen condensate should be discarded.Weatherstripping should be applied to any doors that have a gap underneath them to prevent potential pest access.Exposed wood should be sealed on side of service counter to make cleanable.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 50ppm chlorine*should change out sanitizer when new bucket arrives today. Reading was a little light.All refrigeration @ 40F or below-make up units @ 40F-upright @ 39F-walk in @ 39FSanitizer buckets @ 100ppm chlorineOutside storage is only service ware; cabinets are well sealedRestrooms stockedIce machine cleanScoop stored in a clean fashion*Operations have vastly improved in this facility. Cleanliness and maintenance in particular are being taken care of with much more attention.*Discussed importance of breaking down and cleaning slicer within 2 hours of use due to Listeria risk.*Discussed pest control monitoring program with operator. Monitoring is done in house. Recommended that traps are checked at least weekly to ensure that they are have not been accidentally tripped. *Certified Food Manager is about to expire. Discussed the recertification process with operator.
- General Comments that relate to this Inspection
**No violations observed during the inspectionSpeed guns cleanScoops stored correctly3 comp sink okFacility relatively cleanRestroom stockedHand sink stocked
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6/22/2011 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Freezer still has lot of frozen condensate build up. At soonest convienence; all frozen condensate must be removed and any food product that has come in contact with condensate must not be used.
- General Comments that relate to this Inspection
All violations other than the one above have been corrected.-Hand sink in working order-Freezer and walk in have been reorganized to increase airflow and reduce condensate build up-Cleaning has occurred throughout facility and cleaning schedules have been developed. Floors and non food contact surfaces are clean. **Cleaning should continue to maintain or improve on current conditions.
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7/12/2010 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Frozen product (in boxes) stored on floor while thawing at room temperature. Chips (potatos non-cooked) stored on top of thawing hamburger patties. All food product must be stored off floor. Raw meat products must be stored separately from other foods.
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Hamburger patties thawing at room temperature. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. This was reviewed with operator last year.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer has build up on it. Clean and sanitize slicer thoroughly after each use to prevent potential bacteria build up.Dirty knives stored on clean knife magnet. Clean and dirty knives must be stored separately to prevent cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quaternary ammonia being used as a sanitizer. No test strips available. Obtain test strips and ensure that employees know how to use them. *Discussed using 2 tablets for small bar sized 3 comp sink.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Freezer has frozen condensate dripping on food product. Freezer is non-accessible for cleaning or any other maintenance because of amount of product. This may be adding to problems with condensate. *Refrigeration repairman came out. His diagnosis was that most likely the problem was air flow* Discussed increasing order frequency to reduce amount of product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Caulking around drain pan for taps is very moldy. Strip and replace caulking to maintain sanitary conditions.
- [1] Non-food contact surfaces of equipment and utensils clean
Many pieces of equipment; sides of make up units; etc need thorough cleaning. Clean thoroughly to maintain sanitary conditions.
- [4] Number; convenient; accessible; designed; installed
Hand sink in kitchen not working; only a dribble of water coming out from either the hot or cold faucet. This has been broken since Friday. **Unit was repaired while report was being written**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need cleaning. In particular behind equipment; where build has been accumulating for a while. Clean floors thoroughly to prevent attraction of pests.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need thorough cleaning. Clean thorougly to maintain a sanitary environment and prevent attraction of pests.
- General Comments that relate to this Inspection
All refrigeration @ 42F (within thermometer error) or below. -tuna - 41f-cole slaw - 38Restrooms stockedSanitizer bucket @ 100ppm chlorineDishwasher @ 100ppm chlorine*Roto rooter is scheduled for leaking drain pipe from dishwasher and 1 clogged floor sink. All other floor sinks draining.
- General Comments that relate to this Inspection
Hand sink stocked3 comp sink @ 200ppmSpeed guns cleanScoop stored correctly
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6/29/2010 | Routine Inspection 1st | 83 |
- [2] Food protected during storage; preparation; display; service; transportation
Buns stored in hand sink. Wing sauce container stored underneath sink with no cover. No food should be stored in or near hand sink to prevent potential splashing and contamination.
- [1] Thermometers provided and conspicuous
Thermometer in front make up unit broken. Ensure that all thermometers are operational and that all units maintain 40F or below.
- [1] Storage; handling of clean equipment / utensils
Knives stored between prep table and wall. Store clean utensils in a clean and sanitary manner to prevent potential contamination of utensils.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction; observe any potential vermin activity; and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility needs general cleaning. Walls in particular need to be scrubbed down; with particular attention to handles of equipment and light switches.
- [1] Lighting provided as required; fixtures shielded
Several lights were not working. All lights must be operational and shielded to facilitate cleaning.
- General Comments that relate to this Inspection
Hand sink stockedAll reefer units holding 42F (within thermometer error) or below. Ensure that units are maintained to hold 40F or below at all times.Steam table ok; Rice 145F; Beans 138F; Soup 140FProduct off floorSanitizer bucket @ 100ppm chlorineDishwasher @ 100ppm chlorine**Discussed proper thawing with operator. All frozen items must be thawed under refrigeration. Space is an issue in this facility; but reviewed a possible re-organization with operator to allow for hamburger patties to thaw in reach in.
- General Comments that relate to this Inspection
3 comp sink ok - 200ppm quatSpeed guns cleanProduct off floorScoop stored correctlyHand sink stocked**Discussed maintaining space between items hand sink and any items that may be handled prior to eating; such as creamers and creamer dishes; in order to prevent the potential of splashing contamination.
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2/20/2009 | Routine Inspection 1st | 93 |
- [1] Original container; properly labeled
Need to provide NSF or equivalent containers for all food items that are stored.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Both walk-in Refer and Frzr are over capacity - Decrease food amount and remove products from floor.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Food protected during storage; preparation; display; service; transportation
Do not store tomato juice in opened cans.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to clean Reach-in refrigerator; potato cutter and ceiling of dust and food buildup.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Keep Bar dispensing gun receptacles clean
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in/Prep tables both <40FReach-in Frzr @2FWalk-in Refrig @ 35FWalk-in Frzr @ -2FTemps noted: Chile Verde @149F; Re-fried beans @145F; Hot Taco meat @153F; Hot Beef Au Jus @151FAll leftover items are stored in walk-in (24 Hrs max or discarded)Sanitizer dishwasher used - tested - 200 ppm QuatRestrooms clean and fully stockedDumpster area clean
- General Comments that relate to this Inspection
Handsink fully stockedAll reach-in coolers were <40FAll Dairy products had current freshness dating3-comp sink used to wash barware - tested - 100 ppm ClSanitizer bucket used to wipe down bar - tested - 100 ppm ClObserved emp. wash hands 2X during insp.-
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4/21/2008 | Routine Inspection 1st | 92 |
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