- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; cheeses 36-38F; tomatoes at 35F; ranch at 37F; ham at 39F.Hot-holding checked good; potato bacon soup at 171F; chili at 166F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsink stocked and functional; gloves used for all ready-to-eat foods.Facility in compliance with new date marking regulations.Refrigeration and freezer temperatures checked within regulation.Sanitizer buckets available at various stations at 200-400ppm quatinary ammonia.Ice properly dispensed; scoops stored properly.Employee illness protocols/procedures checked good***
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6/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken breast cooking at 170F; eggs whites cooking at 167F; clam chowder at 172F; chili at 159F.Cold-holding checked good; tomatoes at 43F; cheese at 37F; beef meatballs at 38F; liquid eggs at 36F.Dishwasher checked at 50-100ppm chlorine on sanitization; sanitizer buckets available with 200-400ppm quatinary ammonia.All refrigeration and freezer systems checked within regulation; all refrigeration units checked at <40F. Storage and date codes checked good.Handsinks checked stocked and functional; observed glove use during food preparation.
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4/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chili at 157F; chicken tortilla at 162F.Cold-holding checked good; raw beef at 42F; tomatoes at 43F; salsa at 41F; chicken salad at 43F.Glasswasher checked at 50-100ppm chlorine.Refrigeration and freezer temperatures checked within regulation; main walk-in freezer at -10F; Bistro walk-in at 35F.Handsink checked stocked and functional.Glove use with ready-to-eat foods****
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7/12/2013 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer found with build up on it (and area around it) from previous day. Slicer must be completely broken down and washed; rinsed; and sanitized within 4 hours of use to prevent potential bacteria growth and cross contamination issues.Ice machine has mold build up inside. Clean and sanitize thoroughly to prevent potential cross contamination of ice. Reviewed proper cleaning procedure with operator.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Flat top scraper tool handle was melted beyond recognition to a place where cleaning is not possible. Replace tool with a proper cleanable tool in order to prevent potential hand contamination.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets in place in back. Keep cloths in sanitizer solution at all times and used to wipe down cutting boards and handles of equipment regularly.
- General Comments that relate to this Inspection
Hand sink stockedFacility cleanAll refrigeration okMake up units @ 39F; 40F -Roast Beef - 38F- Turkey - 38FUpright - 40F-tuna salad - 39FThree compartment sink ok @ 200ppm quatDishwasher out of order (sign posted); not used*Silverware should be stored in a fashion so as to minimize the risk of servers handling the eating end of the utensil.*Strongly recommend setting up clear daily procedures; including testing of sanitizer and setting up sanitizer buckets to ensure that all staff is aware of necessary actions.
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9/19/2012 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Prep work (tenderizing chicken) being done on food prep surface and next to plates for service. Prep work with raw meats should be done in a separate area from ready to eat prep; or cleaned and sanitized every time. *Corrected on site*
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had build up of old meats on it. Meat was clearly from a while before. Clean and sanitize slice within 4 hours after use to prevent potential bacteria growth. *see notes for additional discussion*
- General Comments that relate to this Inspection
Hand sink stockedRefrigeration @ 40F or below*Thermometers checked and recorded daily. Reviewed corrective action process when something is wrong with operator.Raw product handling good-gloves worn and then disposed ofDishwasher @ 100ppm chlorineSanitizer buckets in place*Reviewed concentration make up with operator**Reviewed need to continue to train employees to wipe down often overlooked areas such as handles of equipment; ticket machines; etc.**Thoroughly reviewed importance of complete break down cleaning and sanitizing of slicer within 4 hours of use.
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8/8/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSanitizer bucket @ 200ppm quat3 comp sink @ 200ppm quatDishwasher @ 100ppm chlorine*Sink and dishwasher for kitchenware. Items to customers are single service.Tongs kept separated for different meat products. Stored in sanitizer water.All reefer units @ 40F or below-ham - 38F-turkey - 40FDisplay case @ 42F; within thermometer error. Dating system in place for display case; FIFO practicedLine drawers @ 38FKnives stored correctlyYogurt machine cleaned 2-3 times weeklyIn house pest control-No sign of pest issues
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11/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**All violations corrected from original inspection**Display unit not being used for food items. Display storage only. Before putting unit back into use; unit must hold 40F or belowClean knives stored correctlySanitizer buckets in place (200ppm quat)3 comp sink @ 200ppm quat
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11/19/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Display unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Only display food stored there at time of inspection. Not for service. *Repair must be completed within 48 hrs*
- [1] In-use food; ice dispensing utensils properly stored
Knife stored in between two pieces of equipment. Store all clean utensils in a clean and sanitary fashion to prevent potential contamination.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets in place for cloths. Keep sanitizing solution (push button quat ok - 200ppm) on site and use for cloths when not being used.
- General Comments that relate to this Inspection
Hand sinks stockedFacility spotlessReheating of soup on stove - process ok3 comp sink sanitizer @ 200ppm quatTest strips in placeReefer units @ 42F; within thermometer error**Discussed cooling and holding of product with operator. All cold items must be 40F or below and reefer units should be checked regularly.**Discussed preparation techniques for tuna to keep temperature safe. Recommend prechilling tuna and mayo before prep.**Discussed ensuring that handles of equipment wiped down and kept clean as part of the daily clean up operations.
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11/13/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Handsinks fully stockedAll reach-in refrig. were <40FTemps noted: Deli Turkey meat @35F; chicken soup @154F; Hot chili @148F; raw beef patties @33FSanitizer dishwasher used for utensils - tested - 200 ppm Quat.Solid wastes removed by janitorial staff 5X/day
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10/29/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Crystal Bay Club Crystal Bay Bistro, 14 State Route 28, Incline Village, NV »