- [2] Food protected during storage; preparation; display; service; transportation
Batter used for raw shrimp stored at room temperature. Ensure batter and flour are changed out every 4 hours to prevent bacterial growth.In use tongs shall also be changed out every 4 hours to prevent bacterial growth.Items must be marked to ensure they do not exceed 4 hours in the temperature danger zone. Institute time marking procedure.Prepped items must be marked with a date to ensure they are not kept for more than 7 days.Shell stock tags are kept; but not in chronological order. Tags must be kept in chronological order for traceback purposes. Recommend dating the tag with the date it was opened.
- [1] In-use food; ice dispensing utensils properly stored
Observed bowls used as scoops in multiple bins.Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Observed ice cream scoop in dry dipper well. Per operator scoops are single use - please label dipper well not used. Corrected on site.
- [1] Installed; maintained
Observed front hostess area sink with leaking faucet. Repair leak.Observed leak and plugged floor sink in dish area. Per operator; a plumber has been called and parts are on order.
- General Comments that relate to this Inspection
No other CFPMs in this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sinks stocked; provided handwashing signs - do post at all handsinks-discussed no bare hand contact - institute no bare hand contact with ready to eat food policy.-facility does limited cooling - discussed cooling process with no issues noted. Provided cooling logs to operator - process is not currently verified. Recommend verifying cooling process to ensure items are cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. -cold holding checked ok - walk in - all items checked at 40F or below; freezer at -10F; cold holding units on line all checked at 41F or below.-hot holding checked ok - beans 202F and 166F; sauce 158F-final cook temps: shrimp 170F; beef 172F-thermometers available-dishwasher checked at 100ppm chlorine; test strips available-discussed raw handling and thawing procedures with no issues noted-food stored ok-chemicals labeled and properly stored-ice machine clean; scoop stored ok-discussed first in; first out procedures with no issues noted-restrooms stocked and clean-dumpster ok-sanitizer bucket measured at less than 50 ppm chlorine; corrected on site. Ensure buckets are changed often enough to maintain sanitizer at 50-100ppm chlorine. Wiping cloths properly stored.-regular pest control by Bonanza - no pest issues noted at time of inspection-raw/undercooked advisory posted as required-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; discussed no bare hand contact-reach in at 38F; thermometers available-ice machine clean; located in kitchen; scoop stored ok-dishes done in kitchen; dish machine checked at 100pm chlorine-food stored ok-speed gun clean - ensure holder is also cleaned on regular basis-restrooms clean and stocked-alcohol advisory posted--discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/22/2016 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
Main chef is Servsafe certified and certificate is posted but needs to register with Washoe County.
- General Comments that relate to this Inspection
Dishwasher is dispensing proper levels of sanitizer; tested at 100 ppm Cl and operator has made copies of the dishwasher log for use in the facility. Facility must use logs until further notice to ensure proper sanitization. All ice has been removed in the freezer. Contact said the defrost cycle has also been reduced. Facility still needs to have certified food manager register with Washoe County;
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2/26/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed ice forming in the walk-in freezer and was developing on boxes of food under the condenser. Need to remove the ice from the unit and the food to prevent contamination. Contact said the unit is being remodeled/major repair this summer (around June to finish this project). Ensure ice is being managed until repair is complete.
- [3] CFPM or person in charge present; certificates posted as required
Main chef is Servsafe certified and certificate is posted but needs to register with Washoe County.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer; tested <50 ppm Cl. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Contact said they have been servicing the dishwasher monthly due to issues last year and called the maintenance company during the inspection. Facility is allowed to do three step cleaning process with 2 compartment sink and dishwasher until it is repaired with final sanitizer step in a sanitizer solution. Dishwasher must be repaired within the time specified below or the permit may be suspended. When the dishwasher is repaired the facility will be required to maintain a daily dishwasher sanitizer log due this being a repeated violation from last year. A copy of a blank log was provided to the contact.
- General Comments that relate to this Inspection
Contact said the freezer will be down during the remodel/major repair of the freezer and the power to the unit will be cut; Contact is going to rent a freezer truck or pod during the three days of work; Need to contact Health District when the working is being done.Shellfish tags okHandsinks clean and stockedReviewed system for using prep sinks for shelling shellfish; cooling food items like beans and prep of vegetables. Due to shellfish allergies and use of raw product; ensure all sinks are being cleaned and sanitized between different types of foods. Ensure handsinks are only being used for handwashing and not prep sinks or dump sinks. Facility has two sets of 2-compartment sinksFood storage goodFreezer <=0FSanitizer bucket 100 ppm ClWalk-in fridge <=40F- beans 42-39F- white fish 38F- octopus 40FAll make-up tables <=40F- ceviche 40F- pico de gallo 42FHot holding - 160FIce machine clean/scoop storage good
- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stockedFridges <=40FFood storage goodIce scoop storage good
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2/24/2015 | Routine Inspection 1st | 94 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher is still not working. Contact called me and said the part for machine was still on order; Facility is grated a 48 hour extension. Facility is still using 3 step cleaning process.
- General Comments that relate to this Inspection
See notes above
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected. Dishwasher is dispending 50-100 ppm Cl. Recommend testing machine daily to ensure proper function.
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10/23/2014 | Routine Reinspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Facility can use dishwasher to wash and rinse; but must use 2 compartment sink for sanitizing until unit is repaired. Facility has bleach on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility does not have any chlorine test strips on site. Must provide accurate thermometers/chemical test kits to ensure proper sanitation.
- [1] Wiping clothes: clean; use restricted
Observed rags used to wipe down surfaces being stored in a bucket in the handsink behind the bar without any sanitizer. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth - corrected on site.
- [1] Installed; maintained
The floor drains under the dishwasher and the ice machine are clogged and full of stagnate water. Need to clear drains to ensure proper draining; and clean/sanitize floors.
- [4] Number; convenient; accessible; designed; installed
Observed a bucket of wiping cloths in the handsink behind the bar. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing - corrected on site.
- General Comments that relate to this Inspection
Gave contacts a list of the current CPM Instructors Handsink clean and stockedAll food items in ceviche bar 38-40FAll hot holding items on cook line 151-159FAll fridges <=40FFreezer <=0FFood storage goodAll beans and rice in walk-in fridge 40-41Fshellfish tags kept for 90 days with shellfish
- General Comments that relate to this Inspection
Handsink clean and stockedSpeed guns clean scoop storage goodice machine clean Fridge <40F
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10/14/2014 | Routine Inspection 1st | 92 |
- [2] Handling of food; ice; minimized
Observed bowls used for scoops in dry ingrediant bins; rice; sugar; salt; beans and flour. 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
Observed inside lid to ice machine visibly dirty. Facility shall clean lid on a routine basis and keep ice machine in a sanitary condition. Ice machine is cleaned and sanitized monthly Comstock refrigeration.Observed soda gun nozzle and holder visibly dirty. Facility shall remove nozzle on soda gun and clean daily.
- [1] Installed; maintained
Observed hand sink at hostess station leaking. Must have hot and cold water under adequate pressure with no leaks.
- [5] Necessary toxic items properly stored; labeled; used
Observed cleaning chemicals; 409 spray and windex stored directly next to juice containers on bar shelf. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site;
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Refried beans temped at 157 - 158 F; enchilada sauce 167-178 F; rice @ 187 F; chicken @ 178 F; chile colorada @ 173 F.Cold holding temperatures recorded:Cooked shrimp @ 40 F; fish ceviche @ 40 F; spagetti noodles 38.3 F and cold holding beans in refer at 40 F. Walk in refer and freezer checked Ok. Shellfish tags kept on premise for 6 months. Chlorine sanitizer recorded at 100 ppm. Reviewed with operator 2-step cooling process. Hot foods must be rapidly cooled from 140 F to 70 F within first 2 hours and than from 70 F to 40 F within an additional 4 hours. The first step must be met prior to the second step. Please do a cooling study on the cooling process for your octopus and refried beans.Health advisory for raw and undercooked foods posted properly.Reviewed handwashing procedures with operators. Please monitor employees for a proper 20 second handwash and at appropriate times.
- General Comments that relate to this Inspection
Bar reach in cooler recorded at 40 F. Icescoop properly stored in separate container.Bar gun and bar gun holder observed clean.Handsink properly stocked with liquid soap and sanitary disposable towels.Please declutter garbage area and keep lid closed on dumpster when not in use. Bonanza pest control services facility once a month. No vermin or droppings observed.
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2/4/2013 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair front reach-in refrigeration system to eliminate water collection; water collection/pooling may harbor microorganisms.Facility shall repair leak at dishwasher; technician contacted for repair while inspector was on-site.
- General Comments that relate to this Inspection
The following was observed at the time of inspection;Hot-holding checked good; chicken at 156F; rice at 144F; beef colorado at 163F; beans at 143F.Cold-holding checked good; octopus at 38F; shrimp at 39F; ceviche at 37F; clams at 38F.All refrigeration and freezer systems checked within regulation; products properly stored in walk-in.Facility maintains shellfish tags for at least (90) days.Sanitizer bucket checked at 50-100ppm chlorine.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Handsinks checked with sanitary towels and soap; please ensure sanitary towels are kept clean and dry****Consumer advisory for raw and undercooked food items properly posted at front entrance.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:NRS 446 (Health Advisory properly posted)Ice properly dispensed.Reach-in system with dairy/fruit checked at <40F.Handsink stocked with sanitary towels and soap.(all glassware washed in main kitchen)
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10/22/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair refrigeration system on front line to eliminate water collection. (Unit operating ok at approximately 41 degrees) Observed pan collecting water....Facility shall repair/replace front door over sanitary towel dispenser on front line. The door is difficult to open; the handsink must be easy to access and operate to promote handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; scallops checked at 34 degrees; shrimp at 35 degrees; octopus at 35 degrees; sea bass ceviche at 34 degrees.(all cold-holding of fish throughout facility checked good)Hot-holding checked good; beans at 153 degrees; enchilada chicken sauce at 156 degrees.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Reviewed handwashing and employee illness policies.Consumer advisory properly posted on front entranceShellfish tags remain on file for at least 90 days***Walk-in refrigeration checked at approximately 38 degrees; all products properly stored and rotated.Recommend replacement of ice-machine due to severe corrosion on exterior of machine. (a used NSF ice-machine is acceptable)Cleaning practices checked very good****
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink checked stocked and functional.No dairy or potentially hazardous foods stored in bar reach-in refrigeration system.Ice properly dispensed.Speed guns and cup holders checked clean.Health Advisory properly posted***
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10/12/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility is very cleanCooling practices good-rice in sheet pans-all cooled products @ 40F or below--Rice - 39F--beans 38FReheating practice good. Food is microwaved to 165F before being put in steam tableWalk in @ 40FMake up units @ 40F & 42F**Discussed one unit on right side of line. It was reading @ 42F; within thermometer error; but a little high. Recommended getting unit checked and not storing any food in unit overnight until it holds 40F or belowDishwasher @ 100ppm**Discussed the need to test unit daily. Discussed that chemicals can wear out and strips can get old as wellTest strips on siteRaw product stored below ready to eat foodsTags kept for shellfishBonanze conducts pest controlNo sign of pests; but recommend that owners keep pest control reports on sight for review by inspectors.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoops stored correctlySanitizer bucket @ 100ppm chlorineFacility cleanSpeed guns clean
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10/12/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Previous violations from 3/11/2009 have been corrected. Refirgeration unit now at 34 F. ambient temp. below. On top; internal food teps.: cooked shrimp @ 34 F.; cooked clams @ 32 F.; raw oysters @ 33 F.Recommend that staff continuie daily temperature logs so that they will notice when refrigerator starts to get too warm. Keep all refirgeration units at 40 F. or below.
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3/13/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Prep table on cook line at 42 F. ambient temp. below. On top; internal food temps.: shrimp ceviche at 43 F.; raw fish ceviche @ 45 F. cooked octopus @ 44 F. Service unit so that internal temps. of seafood is at 40 F. or below at all times.
- General Comments that relate to this Inspection
Walkin freezer @ 10 F.; walk in refrig. @ 40 F. Internal food temps.: refired beans @ 39 F.; rice @ 39 F. (Both foods were cooked and cooled this am. Stored in metal hotel pans. It was obvious that previous cooling problems have been corrected.) Raw fish ceviche @ 41 F.; raw shrimp ceviche @ 41 F.; cooked squid @ 40 F.Additional prep table on cook line: internal food temps. observed at the following: squid @ 29 F.; octopus @ 33 F.; fish below at 34 F. Ambient temp. below @ 32 F.Chlorine sanitizer in dish machine @ 75 ppm.; hot water temp. @ 138 F. at rack. Sanitizer in wiping rag buckets @ 100 ppm.Shellfish tags kept for 90 days.
- General Comments that relate to this Inspection
No violations noted. No smoking and alcohol warnings posted.
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3/11/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All items noted on the previous inspection on 1/14/2008 were corrected.Dish washer's chlorine concentration at 100 ppm and temperature at 145 F.Rice and beans now being kept in pans in 2 inch layers in walk-in cooler; temperature of rice at 37 F; beans at 38 F. Continue monitoriong and recording of cooling temperatures to verify cooling occurs within required timeframes. Foods must cool from 140 F to 70 F in two hours and from 70 to 40 F in 4 hours for a total cooling time not to exceed 6 hours. Otherwise foods must be cooled from 140 F to 40 F in 4 hours maximum.
- General Comments that relate to this Inspection
The item noted on the previous inspection on 1/14/2008 was corrected.
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1/28/2008 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlrine registered in dish washer. chlorine bucket which supplies dish washer found empty. New choline bucket provided and chlorine checked at 100 ppm afterward; ok.Check dish washer for cholrine level daily to ensure proper sanitization of utensils.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Some mold noted on tip of soda gun. Clean/sanitize soda gun more frequently to prevent mold formation or build up of syrup.
- [1] Non-food contact surfaces of equipment and utensils clean
Build up of dirt noted on top of Equipment underneath two griddles in cook line. Clean these surfaces on more frequent basis to prevent build up.
- [1] Wiping clothes: clean; use restricted
Bucket for wiping cloths being set up with soap and without chlorine. Sanitizer buckets must be set up with water and chlorine at 100 ppm; do not use soap as this will impair sanitizing properties of chlorine. Sanitizing solution in bucket and cloths must be changed out frequently throughout day.
- [1] Installed; maintained
Plastic tray noted on floor under dish table in dish washing to contain leak from faucet. Repair leak in faucet.Abandoned foor sink noted full of standing water in dish washing area. Seal floor sink to eliminate source of standing water.
- General Comments that relate to this Inspection
Food temperatures in walk-in cooler: Beans 42 F to 44 F; rice 42 F; cooked octopus 41 F; cooked shrimp 41.Cold holding temperatures in cook line: ceviche 44 F; chopped octopus 41 F; whole shrimp wi F.Keep product temperatures aqt 40 F or below in cold holding or storage.Hot holding temperatures: rice 192 F; beans 180 F.Note. Some 4-inch hotel pans noted being used to cool beans; do no fill pan more than two inches with product; All Hand sinks were stocked and functioningt properly.Sellstock tags being kept for more than 90 days after being sold; ok.Consumer advisory for raw or undercooked foods found to be displayed as required as well as other required signage.
- General Comments that relate to this Inspection
Hand sink found stocked and functioning properly.All required signage found posted as required.
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1/14/2008 | Routine Inspection 1st | 91 |
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