- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility cleanHand sinks stockedProper employee hand washing observedGloves worn for all ready to eat food handlingWalk in @ 34F-cooled rice @ 34F-all product off floor-raw product stored below cookedThree compartment sink @ 200ppm quatSanitizer buckets in place @ 200ppm quatTest strips available for all sanitizersDish machine @ 100ppm chlorineGarbage area cleanHot holding (line) ok-ribs @ 175F-pulled @ 170FCold holding (line) ok-pot salad @ 38FNo sign of pests-Orkin is PCO**Two very minor maintenance issues observed - advised manager that if not addressed early; they may lead to violations. A couple areas of coving were beginning to peel back from the wall and a shelf of particle board had eroded to exposed some parts of wood. Hot holding (warmer) ok-brisket ranged from 145F - 155F*Reviewed practices with manager. Final cook temperatures are taken before items come from smoker. Products are wrapped and then stored in warmer. Temperatures taken every 6 hours. Logs kept. All temperatures above minimum requirement. Practice for any reading below 145F is to discard product. Advised that 4 hours out of temperature requires product to be discarded.*Additional CFM - Jennifer Thomas; ServSafe 12764802; 9/19/20. Certificate was a copy - advised that only original certificates are allowed.*No other employees have failed the exam this year.
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1/26/2016 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed dirty dish cloth in lower part of make up unit. Ensure cleaning choths are stored separate for food items. Corrected onsite.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility did not have quat test strips available to test sanitizer buckets and sanitizer compartment for dishware.
- General Comments that relate to this Inspection
The following items were noted during inspection:-Handsinks were properly stocked with soap and papertowels.-All hot hold temps on the steam table were 138F-188F-All hold hold temps in hot holong unit were between 148F-199F-All cold hold items on upper part of makeup unit were 33F-37F-Bottom part of makeup unit was holding at 45F. Inspection done during lunch period so lid for top half is open. Advised to ensure when slow or after busy times to keep lid closed and/or turn unit down to ensure temps are maintained under 41F.-Staff was observed using gloves so ensure no bare hand contact with ready to eat foods. Advised staff to be mindfull of changing gloves between switching to a different activity and prior to handling ready to eat foods.-Dishwasher sanitizer lever was b/n 50-100ppm-Facility is clean.-Restrooms were clean and properly stocked with soap and papertowels.Additional CFPM's for site:Luis H. Santiago # M110830 Exp. 10/11/16Joshua Powell #M110622 Exp. 7/17/16
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9/22/2015 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes-Reach-In 32F.-Freezer 20F.-Walk-In 38F.-Date labeling observed.-Prep sink ok.-Three compartment sink ok.-Test stripes available.-Dish washer sanitizer at 100 ppm chlorine.-Wiping cloth sanitizer buckets at 300 ppm quat.-Hot holding-Beans 194-Mac-N-Cheese 192F.-Mashed Potatoes 194F.-Pork 154F.-Beef 157F.-All lights properly shielded-All items stored at least 6" off the ground.-Bathrooms properly stocked.-Alcohol warning properly posted.
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10/7/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes-Reach-In 39F.-Reach-In 38F.-CFPM on staff.-Fan guards clean.-All chemicals properly stored.
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10/11/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
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.
- [3] CFPM or person in charge present; certificates posted as required
The CFPM on staff had an unreadable card and no certificate posted. Not able to verify CFPM. Post certificate or obatin new card so you have the4 ability to verify a CFPM is in charge as required.
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guards have lint build up on them. Clean fan guards regularly to ensure safety of food in walk-In cooler.
- [5] Necessary toxic items properly stored; labeled; used
Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware (storing wood chips on top of chemicals). Discard wood chips and store all smoking products away from chemicals.
- General Comments that relate to this Inspection
Notes-Complaints about flies have been report at the facility next door so when the grease is discarded in dumpster area make sure the lid is always closed.-Freezer -3F.-Three compartment sink ok.-Test stripes available.-Dish washer sanitizer at 100 ppm chlorine.-Wiping cloth sanitizer buckets at 300 quat.-Hand sink properly stocked and used.-Walk-In 36F.-All lights properly shielded.-All items stored at least 6" off the ground.-Hot holding-Ribs 165F.-Mac & Cheese 162F.-Beans 163F.-Chili 188F.-Potatoe salad 188F.-Cold holding-Slaw 39F.-Potatoe salad 39F.
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10/3/2013 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Restaurant clean2) Handsinks ok observed3) 3 comp sink; wash rinse sanitize4) High temp washer 190 degree F5) Hot holding ribs 140 degree F; beans 160 degree F; pork 157 degree F.6) Refer walk in at 37 degree F all product properly stored and date stamped.7) Line refer at 39 degree F all product at 40 degree F or below.8) In walk in they had a speed rack with brisket on it. Brisket out at 0930 and air cooled for an hour; then wrapped at 1055 and into walkin. Temps were at 92-123 degree F not going to catch the 70 degee in two hours. For this batch were going to put on ice to cool down told they had 2 hours to catch 40 degree F. In future they are not going to wrap until they reach the 70 degree F mark and I also left logs so can monitor activity.9) Mop/trash/restrooms okOk to operateCheck score at WashoeEats.us
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10/4/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
1) 1 chicken breast was at 110-118 degree F had been in since 0900; Voluntarially Condemned.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized.2) Sanitizer in sink and buckets at 100 ppm3) Test strips and thermometers present.4) Hot holding chicken breast and sausage at 142-153 degree F; beans at 157 degree F; turkey at 145 degree F.5) Handsinks stocked and hot water.6) Restrooms; mop sink and trash all ok7) Dishwasher at 100 ppm.8) Prep refer at 37 degree F all product below 40 degree F and stored propely.9) Walkin was at 39 degree F storgae ok; product dates good. Was a speed rack with 4 trays of butts and brisket and ribs. The product was dated; all the product was rapped in plastic. The ribs were at 33-44 degree F. All the butts and brisket were at 133-164 degree F. They were pulled at 0900 and temped at 1115. They were not coming down probably from being wrapped immediately. Went over cooling procedures not doing it correctly and left cooling logs. They pulled them all out and are unwrapping them and quartering them to get them down. If not down then need to reheat to 165 degree F. DO NOT WRAP UNTIL COOLED.
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10/27/2011 | Routine Inspection 1st | 98 |
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