- General Comments that relate to this Inspection
NOTES:SUPPORT AREA FOR MAIN RESTAURANTHOT BOXES NOT BEING USED THAT NIGHTWALK IN 36 DEGREE F ALL PRODUCT PROPERLY STOREDDISHWASHER HIGH TEMP 180 DEGREE F FOOD BROUGHT DOWN FROM UPSTIRS PREP KITCHEN
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10/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:THIS IS THE BACK KITCHEN AREA TO SUPPORT ROXYREFERS ALL GOOD PRODUCT PROPERLY STORED MAINLY OVER FLOW STORAGE
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10/22/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Again another support prep area for roxy.Large prep cook area to support RoxyHandsinks ok Refers okThree comp sink
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8/28/2013 | Routine Inspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
HIGH TEMP DISHWASHER ONLY REACHING 140F AT MANIFOLD. MUST HAVE MACHINE REPAIRED TO REACH 180F AT MANIFOLD. ENGINEERING CALLED WHILE ON SITE AND ADJUSTED THERMOSTAT. OK AT 180F AT MANIFOLD. ENSURE STAFF MONITORS TEMPERATURE TO ENSURE CONSISTANTLY REACHING 180F AT MANIFOLD.
- General Comments that relate to this Inspection
NOTES:WALK-INS IN GOOD ORDER.PROPER FOOD STORAGE.USE ICE-WATER BATHS FOR COOLING - REMIND STAFF TO STIR PRODUCT DURING COOLING TO DECREASE TEMP FASTER.
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9/27/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.PROPER FOOD STORAGE.HIGH TEMP DISHWASHER GOOD AT 195FOBSERVED GOOD PREP PRACTICES.TEMPS GOOD IN REACH-IN UNITS BETWEEN 40F-43F.
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8/17/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT HANDSINK BY PREP AREA. MUST PROVIDE PAPERTOWELS AT ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:REFRIGERATION TEMPS GOOD 41F-43FHIGH TEMP DISHWASHER GOOD AT 190F.ICE MACHINE CLEAN.WALKINS IN GOOD ORDER; FOOD COVERED AND LABELED.
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9/28/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND DEEP CONTAINER OF CELERY ROOT PUREE IN WALK-IN THAT WAS COOLING DOWN. ENSURE THAT FOOD IS PLACED IN SHALLOW PANS TO HELP PRODUCT COOL DOWN TO 40F OR BELOW IN 4 HOURS OR LESS. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.WALK-IN WELL ORGANIZED.HIGH TEMP DISHWASHERS GOOD AT 180F AT MANIFOLD.PROPER USE OF PREP SINKS.NOTE:PROVIDE A WRITTEN SANITIZATION PROTOCOL TO STAFF FOR PREP SINK WHERE OYSTERS ARE SHUCKED; ENSURE THAT PREP SINK IS PROPERLY CLEANED AND SANITIZED AFTER SHUCKING OYSTERS PRIOR TO USE OF OTHER FOOD ITEMS TO REDUCE THE RISK OF CROSS CONTAMINATION FROM OYSTERS.
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12/3/2009 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
- General Comments that relate to this Inspection
No violations.Discussed cooling procedures for soups/sauces. Ice water bath in sink along with frequent stirring used to bring remperature down to 70 F. followed by cooling uncovered in walkin to 41 F.All refrigeration units at 41 F. or below.
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10/20/2008 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Towel used to cover lettuce in refrigerated drawer. Use paper towels or other food grade mterial to keep lettuce covered.
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3/26/2008 | Routine Inspection 1st | 99 |
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