Egg Roll King @ S. Wells Ave, 1220 S Wells Ave, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations noted @ time of inspectionHandsinks were clean and fully stockedWalk-in Refrig. @37FAll items covered & above floorTemps noted:Pre-cooked Chicken chunks @39FBeef slices @ 37FRaw shrimp in batter @37FRaw chicken pieces in batter @35FRaw Pork strips @39FRaw Pork Won Tons @ 40FWalk-in Frzr @ -3FAll food well orderedHot and Sour Soup @ 191FShrimp Fried Rice @172FAll condiments were separated and had serving ladles *Cooked and plated Kung Pao Shrimp temp'd @192F *Cooked and plated Chicken Chow Mein temp'd @172F *Cooked and plated Szechuan Pork @ 186F3-comp sink used for utensils - tested - 100 ppm ClCustomer Restroom was clean and stocked
|
11/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted in inspection of 11-3-2014 have been corrected.No new violations noted.Very Clean Facility !!
|
11/6/2014 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] Clean clothes; hair restraints
Need to provide cooks with clean prep jackets
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Need to clean walls and floors that have built-up dirt deposits
- [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
Need to cover food on sheet trays during cooling processNeed to provide cooks with clean prep jacketsNeed to clean wall + floors that have built-up dirt depositsNeed to ensure all hood and walk-in lighting is operationalTemps Noted:Cold-held Fried Chicken @39FCold-held Beef strips @41FCold-held shrimp @37FCold-held pork @39FAll vegetable condiments were <40FH-held white rice @172FH-held Chow Mein @164FH-held Fried Rice @159FWalk-in Refrig. @37FWalk-in Frzr @0FPrep tables clean - wipe after each order prepSanitizer buckets throughout - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClAll food storage is 6" off floorCustomer restrooms are cleanMandatory Re-inspection on 11-6-2014
|
11/5/2014 | Routine Inspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed plastic tub full of rice with a recorded temperature of 68 F. Rice voluntarily discarded. 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. * Corrected on site. Discussed with operator to keep potentially hazardous foods such as cooked rice; cut leafy greens such as bok choy under proper temperature controls. Time may be used as a public health control and must be used with accurate time accounting. Foods stored in this manner MUST be documented on logs that can be reviewed by the health authority for the time it starts in the temperature danger zone and the time is discarded within 4 hours later.
- [1] Thermometers provided and conspicuous
Observed inaccurate thermometer at makeup table. 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. Monitor cold holding temperature of cold holding makeup unit at 40 F or lower. Shrimp temped at 43 F; beef @ 42 F; chicken @ 42 F. Please lower thermostat at makeup table.
- General Comments that relate to this Inspection
Chemicals stored properly. Please acquire sanitizer buckets and chlorine test kit. Provide chlorine sanitizer buckets for both front and back of kitchen. Test chlorine sanitizer to be at levels between 50-100 ppm.Food properly stored off ground. Do cover bulk sauces when not in use. Bathrooms observed clean.No raw food observed over ready to eat. Reviewed handwashing procedures with operator. Do monitor employees for proper handwash and at appropriate times.Restarant observed clean.
|
11/21/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitFacility is in good shape; construction just completedHand sinks okRefrigeration okThree compartment sink okIndirect drains where neededFaciltiy clean*Operation will be a risk category 4 and require a Washoe County Certified Food Manage on site during operations. Requirement fulfilled.
|
8/23/2013 | Opening Inspection | 100 |
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