- General Comments that relate to this Inspection
All violations corrected at time of re-inspection. Hand sink accessible Service ice checked OK.Hand sink stocked properly.Thermometer in cold holding unit.
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Chlorine dishwasher recorded at 100 ppm.Test strips on site.Observed proper scoops at hot station.
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7/9/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed personal drink (Botlle of Gatorade) stored inside ice bin.Facility shall remove ice and clean and sanitize bin prior to cold holding service ice. Discontinue storing any food or beverages inside service ice that is used to make customer's drinks. This is a point of cross contamination to food/ice that is ingested.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Observed improper scoop used for scooping mash potatoes at hot holding line.
- [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.Observed no thermometer at 2 door reach in cold holding unit where juices are cold held. Refer temped at 40 F with health inspector's thermocoupler.
- [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.Observed no recordable levels of chlorine at dishwasher. Facility shall use 3 -compartment sink to properly wash; rinse and sanitize all food service equipment. Do test chlorine sanitizing levels to be at levels between 50-100 ppm. Quat sanitizer shall be monitored to be at levels between 200-400 ppm.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed only handwash in bar area blocked with several boxes and bottom of sink full of straws. Discontinue using hand wash sink as a dump sink and keep hand sink unblocked to promote proper handwashing.
- General Comments that relate to this Inspection
Bar not in operation at time of inspection. Bar has a 3 compartment sink. Handsink stocked.Bar gun and holder observed clean. Discontinue storing chemical spray bottle next to speed rack.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Pork @ 140-157 F; roast beef @ 156-158 F; sausage @ 158 F; macaroni and cheese @ 150 F and mashed potatoes @ 159 F. Cold holding temps. recorded:Sour cream @ 34.3 F; pico de gallo @ 37.1 F; shredded cheese @ 36.4 F; coleslaw @ 37.3 F; beans @ 158-171 F and potato salad @ 35.9 F. Walk in recorded @ 32 F; all food properly stored. No raw over ready to eat foods. All food stored off ground.Handsinks properly stocked with liquid soap and sanitary disposable towels.Bathrooms observed clean and stocked.No bare hand contact to ready to eat foods. Employees wear gloves when handling food.
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7/7/2015 | Routine Inspection 1st | 87 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 2 boxes of food stored in walk in cooler. 050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed raw ground meat stored above frozen bed in 2 door freezer unit.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Handling of food; ice; minimized
Observed improper scoop used at makeup unit for salsa and improper scoops for dry ingrediant containers such as brown sugar; white sugar and seasoning spices. 060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall defrost frozen ice in bottom of makeup unit and clean bottom of unit of all pooled water/condensate water. Repair unit of all leaks.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Do not allow employees to chew gum when handling food and preparing food. All food shall be consumed in a designated area in dining room and employee personal drinks shall be covered with a lid and a straw provided. Do not store open drinks on food contact surfaces.
- General Comments that relate to this Inspection
No violations noted at time of inspection. Thank you.Bar gun and holder observed clean. Cold holding units checked OK and < 40 F. Quat sanitizer test strips on site for quat sanitizer. Lighting adequate.Bathrooms properly stocked and clean.Alcohol warning posted as required.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Walk in unit @ 38 F; observed good date coding being used. Potato salad @ 40.1 F; cole slaw @ 41 F; cut lettuce @ 39.8 F; shredded cheese @ 38.4 F; salsa @ 39 F and sour cream @ 35.8 FHot holding temps. recorded:Baked beans @ 154 - 167 F; green beans @ 166 F; mach and cheese @ 150 F and mashed potatoes @ 153 F. These type of foods are not cooled for reuse. All is discarded at end of business day. Beef hot holding @ 158 - 163 F; sausage @ 146 F; ham @ 149 F; turkey @ 151 F; and brisket @ 150-174 F.Handsinks properly stocked with liquid soap and sanitary disposeable towels. Observed good handwashing. Chlorine dishwasher recorded at 50 ppm. Reviewed with operator to calibrate bimetallic stem thermometer on a daily basis using an ice and water bath and calibrating thermometer to 32 F before using to complete daily temperature logs. Logs checked OK.Do keep wet wiping cloths in the sanitizer bucket when not in use. This is a repeat request from 2013.
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9/18/2014 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed wafer cones for self serve ice cream not properly covered. Wafer cones must be displayed for self service under a sneeze guard or container that will prevent cross contamination from sneezes and food service papers or a utensil provided to minimize bare hand contact to this ready to eat food. Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed speed gun and holder dirty. Remove all visible soil from speed gun nozzle and holder. Speed gun holder and nozzle must be properly cleaned and santized on a daily basis.This is a repeat violation from 2012.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no chemical test kits for chlorine tablets used at 3 compartment sink. Must provide chemical test kit to monitor proper concentrations of chlorine used at 3 compartment bar sink.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed non working chlorine test strips used for chlorine dishwasher. Observed no Quaternary ammonia test strips for Quat sanitizer used at 3 compartment sink and at Quat sanitizer buckets. Chlorine dishwasher recorded with 100 ppm with health inspector test strips.Quat at 3 compartment sink tested at 200 ppm.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored on counter of makeup table. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.* Corrected on site.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Replace missing ceiling tile overhead dish machine.
- General Comments that relate to this Inspection
Cold holding units checked OK. No dairy kept in cold holding. Ice scoop properly stored out of ice.This is a smoking bar and operating properly under the Nevada Clean Indoor Act. Bathrooms observed clean and properly stocked.Please post alcohol warning in women's restroom.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Walk in unit at 41 F; shredded cheese @ 38.0 F; coleslaw @ 36 F and potato salad @ 37.1 F. Hot holding temps. recorded:Macaroni and cheese @ 159 F; mashed potatoes @ 156 F; beans @ 167 F; green beans @ 147 F and roast beef at 141 F. Reviewed temperature logs for both hot and cold holding. All checked OK. Observed date coding being used. Dairy dates current.All food properly stored. No chemicals stored next to food. All chemicals properly labeled. Handsinks properly stocked. Garbage enclosure observed clean. Discussed with operator to keep upright fan away from front of handsink. Handsink must be accessible at all times to promote proper handwashing. All employees must eat and drink in a designated area. Discussed with operator to keep all personal food; drinks and personal items away from food and food service equipment and areas. All drinks for employees must be stored covered with a lid and a straw provided.
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8/1/2013 | Routine Inspection 1st | 90 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no soap at handsink; maintain soap at all times for effective handwashing. Recommend installing sanitary towel dispenser**** This will keep the towels clean and dry***
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink without sanitary towels or soap; in addition; soap dispenser detached from wall and sanitary towel dispenser cover missing.(soap and towel dispeners stocked on-site; however; repair sanitary towel dispenser cover and attach soap dispenser to wall)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders checked clean.Ice properly dispensed.Three-compartment sanitization procedures checked good.Bar generally checked clean and organized.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef at 172F; pork at 168F; mac and cheese at 157F; mashed potatoes at 148F; sausage at 156F.Cold-holding checked good; coleslaw at 37F; potato salad at 38F; dressing 39F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse.Reviewed handwashing; employee illness protocols; and glove use.All refrigeration and freezer temperatures checked good; walk-in checked at approximately 36 degrees ambient temperature; freezer checked at 3F.Quatinary ammonia dispensing at approximately 200ppm (please provide test strips for quatinary ammonia); only test strips for chlorine could be located.Cooling practices checked good.
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4/10/2012 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket on front line at all times with rags immersed in sanitizer solution; this will help prevent microbial growth.(correction on-site)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain soap and towels at the bar handsink at all times for effective handwashing; in addition; facility shall install a sanitary towel dispenser at bar handsink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; beef cooking at 186 degrees; pork holding at 162 degrees; chicken breast holding at 166 degrees; sausage holding at 162 degrees.Cold-holding checked good; sour cream checked at 36 degrees; cheese at 34 degrees; potato salad at 36 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Walk-in refrigeration unit holding at approximately 36 degrees ambient temperature; products properly stored and labeled.Handwashing observed and glove use observed; however; recommend more handwashing and more glove changes on front line. Two door freezer holding at -1 degrees.Reviewed employee illness policies and symptoms to be aware of.Restrooms stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:****Facility shall monitor date marking codes on dairy to ensure product is rotated and discarded prior to expiration date****Bar refrigeration cases checked within regulation.Ice properly dispensed......Facility shall post NRS 446 (Health Warning) in public view.
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4/1/2011 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
Need to put contents of open cans into proper containers
- [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
Handsink fully stockedAll Dairy currentReach-in coolers were <40F3-comp sink used for Barware - tested - 100 ppm ClSanitizer buckets used for surface wiping - tested - 100 ppm Cl
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in refrig. @35FReach-in Frzr. @ @-1FTemps noted: Brisket @169F; Steak @144F; potato salad @37F; Cole slaw @38FSanitizer dishwasher used - tested - 100 ppm ClCustomer restroom clean and stocked
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3/26/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Previous time - temperature violation during cooling of BBQ meats has been corrected. Management is now smoking smaller quantities of brisket in advance in order to have more control over cooling process. Brisket is tightly wrapped in plastic and cooled in drained ice in prep sink to an internal temp. of about 60 - 70 F. in 2 hours. It is then put in walkin in on a cooling rack and cools to 40 F. with in an additional 4 hours. CFPMs will contine to monitor temperatures and log them at various times throughout this process to make sure that critical controls are in place.
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5/20/2009 | Routine Reinspection 1st | 100 |
- [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.BBQ beef brisket wrapped in plastic wrap on rack in walk in @ 59 F. - 72 F. internal temperature. Brisket is slow cooked in smoker overnight and removed to a rack at room temp. for about 1 hour. Then wrapped and put in walkin. Brisket had been placed in walkin @ 10 am and was in the temperature danger zone for about 5 hours at timje of inspection.Nine brisket roasts were voluntarily discarded at time of inspection.Beef ribs found @ 134 F. in walkin. Removed and put in hot holding oven. Pork roasts @ 117 F. for 2 hours were reheated to 165 F. for service to customers.
- General Comments that relate to this Inspection
No violations. Chlorine sanitizer in 3 compartment sink @ 50 ppm.
- General Comments that relate to this Inspection
No additional violations. Walkin @ 34 F. ambient temperature. Cold table internal temp. on top @ 40 F. (potato salad). Reach in freezer @ -4 F.Chlorine sanitizer in dish machine @ 50 ppm. Quats sanitizer in 3 compartment sink @ 200 ppm. Internal temp. of BBQ meat in hot holding box @ 147 F. - 152 F.
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5/13/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Opening inspection:This is a smoking bar. All doors must be closed at all times. No smoking is allowed in the dining area.Handsink stocked properly w/ p-towels and soap.3 comp sink operational.All equipment NSF.Drink refrigerators @ 38 f. Floor sealed. Counters and floors clean.Ok to issue permit and operate.
- General Comments that relate to this Inspection
Opening inspection:Handsinks stocked properly w/ p-towels and soap. Large walk in @ 38 f. All equipment NSFReach in coolers @ 38 f. Dishwasher operational- sanitizer @ 50ppm.Floors and coving sealed.Ice Machine clean and operational.Bathroom stocked properly w/ p-towels and soap.This facility will be categorized as a risk 3. Ok to issue permit and operate.
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1/28/2009 | Opening Inspection | 100 |
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