- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed some growth. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs at 142F; tomato soup at 154F.Cold-holding checked good; turkey at 37F; ground beef at 38F; crab salad; cooked and cooled chicken wings; and salad dressing ALL 37F. Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets available at 200-400ppm quaternary ammonia.Reviewed importance of no bare hands with ready-to-eat foods and date marking of prepared foods.Handsink stocked and function; observed handwashing.One Certified Food Manager: Jennifer Greenwell; M141041; Exp; 09/23/2019. No new cerifications or failed exams.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink shared with kitchen (within 5 Ft) stocked***Speed guns and cup holders checked clean.Ice properly dispensed.Refrigeration with dairy and juice checked at <41F; date codes ok.Glasswashing conducted in main kitchen. (bar also has three-compartment sink)
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9/4/2015 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
Facility shall have one Certified Food Protection Manager on-site and registered within 60 days; list provided to operator.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 08/14/2014; corrected except Certified Food Protection Manager. Certified Food Protection Manager shall be in place by 10/14/2014.
- General Comments that relate to this Inspection
Routine Reinspection:All corrections from 08/14/2014; corrected.
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8/19/2014 | Routine Reinspection 1st | 97 |
- [4] Facilities to maintain product temperature
Facility shall repair make-up refrigeration unit on front line; in addition; facility shall repair refrigeration upstairs. Both units shall be repaired to maintain 40F or below. Observed coleslaw at 47F on ice in broken make-up refrigeration unit. ****Product voluntarily discarded****
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw shell eggs near lettuce; in addition; observed raw shell egg inside lettuce. Product discarded****
- [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.
- [3] CFPM or person in charge present; certificates posted as required
Facility shall have one Certified Food Protection Manager on-site and registered within 60 days; list provided to operator.
- [1] Single service: articles; storage; dispensing; used
Store all single use articles/untensils with the handle up; this will avoid contamination with the food contact surface.
- [1] Wiping clothes: clean; use restricted
Sanitizer buckets checked at <200ppm quatinary ammonia; three-compartment quatinary ammonia dispenser repaired on-site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a soap and sanitary towel dispenser at bar handsink; three-compartment sink is not used for warewashing. Bar must have a stocked and dedicated handsink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chili at 187F; baked potato at 147F; rice at 181F; cheese sauce at 198F.Cold-holding to be corrected as noted above****Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Handsink stocked and functional; reviewed handwashing. Reviewed importance of not using bare hands with ready-to-eat foods.notes:Some floor repair needed in food preparation areas; all surfaces must be smooth and easily cleanable.Please be consistant with date marking in walk-in refrigeration unit.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders checked clean.For all ice dispensing; please line ice dispensing station with a stainless steel pan so the ice is not contacting the hoses. (this will help prevent cross-contamination.)Facility shall post NRS 446 Health Warning; copy to operator****Bar reach-in refrigeration checked at <40F; date codes for juices and dairy products checked good. Warewashing conducted in main kitchen.
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8/14/2014 | Routine Inspection 1st | 86 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
A few areas need repair to ensure (a smooth cleanable surface in food preparation areas:1) Replace severely oxidized/rusted racks in walk-in refrigerator.2) Seal deep cracks in baker's table.3) Repair broken floor tiles and repair separated base coving.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under bar counter (three-compartment sink area); observed some build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; meatballs at 144F; beans at 146F; rice at 143F.Cold-holding checked good; tomatoes at 43F; roast beef at 36F; turkey at 41F; cheese at 44F; ham at 42F.Dishwasher sanitizing at 50-100ppm chlorine after priming machine; ensure machine is primed and checked with chlorine test strips each day.All refrigeration and freezer temperatures checked within regulation.Kitchen overall sanitation checked very good****Handsink checked stocked and functional; observed handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed gun and cup holder checked clean.Ice properly dispensed.All glassware sent to main kitchen dishwasher for washing/sanitization.Reach-in refrigeration checked at approximately 37F; dairy date codes ok.
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7/11/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-proper hand washing observedHot holding @ 140F and above-chicken strips @ 160F-beans @ 170FAll refrigeration @ 40F or belowMake up units @ 40F; 38F (new unit)-chicken @ 38F-cole slaw @ 39F-hot dogs @ 39FWalk in @ 37F-cooled rice @ 37FVery little product is cooled; all cooled items were well below 40F-discussed cooling with operator**Ice machine is almost ready for cleaningSlicer clean-discussed FDA guidline about performing complete wash; rinse and sanitize on broken down slicer within 4 hours of useDishwsher @ 100ppm chlorine3 comp sink and sanitizer buckets ok**Concetration from dispenser seems a little high (approx 200ppm chlorine). Operator will have chemical provider adjust it down to 50-100ppm.Test strips available*Recommend testing machine once a day to ensure no problemsFacility cleanNo sign of pests; pest control in placeAll food product stored off floor
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSanitizer bucket @ 100ppm chlorineSpeed guns cleanScoop stored correctlyConsumer ice storage okGlassware goes to kitchen for washing
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7/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Violations from original inspection correctedAll make up units at 40F or below**Still to be completed: Finish sealing of wall underneath hand sink to be smooth and eaily cleanable.
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5/9/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Food produt in make up unit found at 70F. Items included eggs; beans; rice; and several others. All food product discarded. Food product must be maintained at 40F or below when cold and 140F or above when hot to prevent potential bacteria growth.
- [4] Facilities to maintain product temperature
All make up units on cook line not functioning properly. One was shut down already with no food product; the second was found at 70F and all product was discarded. The last one was operating at around 50F. Product had been placed in unit recently. Operator agreed to immediately place all food product on ice and discard at end of day. If unit(s) are not repaired in time for operation tomorrow; menu must be limited to a few items and only enough product placed on ice to facilitate reduced menu is to be allowed on line. **Violation must be corrected within 48 hours. Repair scheduled for 730am on 5/6 while on site.**
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall under hand sink was patched but not sealed. Seal wall to be smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sink stocked*Always keep hand sink stocked with soap and paper towels to ensure proper hand washingDishwasher @ 100ppm chlorine3 compartment sink @ 100ppm chlorineSanitizer bucket @ 100ppm chlorineIce machine cleanWalk in @ 38F*Fan grates could use cleaningAll product stored correctly-items off floor-raw stored below ready to eatHot food ok-rice @ 175FFacility clean**Discussed with operator the importance of maintaining refrigeration. Some units are used outside for special events and may need more frequent maintenance. Thermometers inside units are for easy checking that unit is functioning. If unit is not reading @ 40F or below; repairs must be done immediately to prevent the type of situation discovered during the inspection; all units being down at the same time.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoop stored correctlySpeed guns cleanConsumer ice kept separateDairy reefer @ 40F-dates okFacility clean*Dishwasher is not used. All glassware is washed in main kitchen area.
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5/6/2011 | Routine Inspection 1st | 90 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Hole in wall by hand sink. Seal hole to prevent vermin access.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 100ppm chlorineRefrigeration 40F or belowCooling practices adequate -rice @ 38F-beans @ 40FIce machine cleanOrkin is PCO
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked (in kitchen)Scoops stored correctly3 compartment sink @ 100ppm**Dishwasher unit is out of service. Informed operator that the unit needs to have a closed sign and be kept turned off if not being used. Sanitizer bucket okSpeed guns clean**Reviewed consumer ice vs storage ice with operator.
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6/25/2010 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Left hand side reefer unit on line leaking water from condenser. Unit must be repaired to prevent standing water and to ensure proper holding temperature of 40F or below. Unit is currently holding @ 41F.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 100ppm chlorineRaw product stored correctlyFacility cleanPest control in placeIce machine cleanCooling process for rice observed; flat sheet pans used; process good.Other cooled products - meatballs - 38F; soups 37 - 40F**Reviewed proper thawing processes with operator. Frozen products must be thawed under refrigeration or under running water.**The garbage enclosure is ready to be mucked out to keep drain clear.
- General Comments that relate to this Inspection
**No violations observed during the inspectionScoops okSpeed guns cleanHand sink stockedFloors cleanDrains ok**At time of inspection; dishwasher was under repair. All glassware being run in kitchen dishwasher.
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9/2/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig's (Chest style) @34FReach-in Frzrs @-4 and -2 respectivelyTemps noted: Raw burger patties @35F; Cold hold Hot Dogs @ 35F; cooked and plated hamburger @182FSanitizer dishwasher used for utensils - tested - 100 ppm ClCustomer restrooms cleanDumpster area clean
- General Comments that relate to this Inspection
Handsink fully stockedAll reach-in refrig were <40FAll Dairy currentBar dispensing guns cleanice scoops stored properlyBar dishwasher tested - 100 ppm Cl
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11/24/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Duncan Burgess @ Wolf Run Golf Course, 1400 Wolf Run Rd, Washoe County, NV »