- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 10/5/15 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.PREP REACH-IN ON COOKLINE HAS BEEN REPAIRED AND NOW HOLDING FOOD AT 41F AND BELOW. THERMOMETER READS 38F.PROVIDED HANDWASHING SIGNAGE AND FACILITY HAD ALREADY PLACED HANDWASHING SIGNAGE UP.ADDITIONAL CFPM IS JAMES R. ANDERSON SERVSAFE #7386883 EXP. 10/18/15. JAMES WILL BE RE-NEWING CFPM CERTIFICATE BEFORE EXPERATION DATE.
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10/9/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
PREP REACH-IN ON COOK LINE AT 50F. ALL REFRIGERATION UNITS MUST BE AT 40F OR BELOW. MUST HAVE UNIT SERVICED TO BE ABLE TO MAINTAIN PRODUCT LEVEL AT 41F OR BELOW. FOOD IS NOT STORED IN UNIT OVER NIGHT. FOOD PLACED IN THIS MORNING SO ALL PRODUCT WAS PLACED ON ICE TO KEEP AT 41F OR BELOW UNTIL UNIT IS REPAIRED. RE-INPSECTION REQUIRED AFTER 48 HOURS.
- [2] Potentially hazardous food properly thawed
FOUND PACKAGES OF HAMBURGER PATTIES THAWING IN PREP SINK WITHOUT COLD RUNNING WATER. THAWING MUST BE DONE EITHER UNDER COLD RUNNING WATER; IN REFRIGERATION UNIT OR DURING THE COOKING PROCESS. CORRECTED ON SITE.
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10/5/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.DISCUSSED COOLING PROCEDURES - NO COOLING BEING DONE WHILE ON SITE BUT FACILITY USES ICE WATER BATHS FOR COOLING.HOT HOLDING GOOD AT 163F.ALL PRODUCT ON COOK-LINE PLACED ON ICE TO MAINTAIN PRODUCT TEMP AT 41F OR BELOW.DISHWASHER GOOD AT 100PPM CHLORINE.FACILITY DOES NOT DO ANY SPECIAL PROCESSES.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS.NO BARE HAND CONTACT OF READY TO EAT FOODS IS ALLOWED. MUST USE A BARRIER BETWEEN HANDS AND READY TO EAT FOODS SUCH AS: GLOVES; TONGS; TISSUE PAPER OR UTENSILS.ALL HANDSINKS MUST HAVE PROPER HANDWASHING SIGNAGE.THIS FACILITY DOES NOT HAVE ANY ADDITIONAL CFPM'S.THIS FACILITY HAS NOT HAD ANYONE FAIL A CFPM TEST WITHIN THE LAST YEAR.
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10/5/2015 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
FACILITY DOES NOT HAVE CHLORINE TEST STRIPS FOR DISHWASHER. FACILITY HAS QUATENARY AMMONIA TEST STRIPS FOR SANITIZER BUCKETS - THESE TEST STRIPS DO NOT WORK ON DISHWASHER THAT IS CHLORINE BASE. MUST OBTAIN CHLORINE TEST STRIPS TO BE ABLE TO MONITOR DISHWASHER SANITIZER LEVELS.
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5/8/2014 | Routine Inspection 1st | 98 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
MUST RE-ATTACH AND SEAL TO WALL THE METAL BASE COVING BY WALK-IN REFRIGERATION UNIT..
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5/8/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - SOUP 142F; SAUCE 175F; TURKEY 35F; HAM 42F; CANTALOUPE 43F.ALL FOOD PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.HAVE SANITIZER LEVEL AT DISHWASHER SLIGHTLY INCREASED TO ENSURE THAT IT IS BETWEEN 50-100PPM CHLORINE. CURRENTLY AT A LIGHT 50PPM.DISCUSSED PROPER COOLING METHODS. DISCUSSED UTILIZING ICE WATER BATHS AND STIRRING PRODUCT PRIOR TO PLACING IN WALK-IN. REMIND STAFF TO NOT COVER ANY PRODUCT DURING COOLING PROCESS. FOODS SHOULD NOT BE COVERED UNTIL TEMPERATURE REACHES 40F OR BELOW.DISCUSSED HAVING STAFF CHECK SANITIZER LEVELS OF DISHWASHER AT THE BEGINNING OF EACH SHIFT.
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5/8/2014 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 12/23/2013 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATE.THE FOLLOWING ITEMS MUST BE CORRECTED PRIOR TO OPENING:1. REPLACE BROKEN FLOOR TILES IN COOK-LINE AREA TO ENSURE FLOOR IS SMOOTH AND EASILY CLEANABLE.2. RE-ATTACHE BASE COVING TO WALL BY BROILER.3. REPAIR LEAKS AT FAUCETS AT BOTH 2-COMP SINKS.4. REPLACE MISSING FRP BOARD BY SALAD PREP REACH-IN.5. RE-PAINT/SEAL WOODEN SHELVES IN DRY STORAGE ROOM.6. THOROUGH CLEANING OF FLOORS; EQUIPMENT AND FOOD CONTACT SURFACES.HANDSINK AVAILABLE AND STOCKED.REFRIGERATION UNITS ALL WORKING PROPERLY.DISHWASHER WORKING PROPERLY.FACILITY HAS UNTIL 2/24/14 TO OBTAIN A CERTIFIED FOOD PROTECTION MANAGER THAT HAS A WASHOE COUNTY ID CARD AND CERTIFICATE.
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12/23/2013 | Opening Inspection | 100 |
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