- General Comments that relate to this Inspection
Notes: Violation from previous inspection has been corrected.-High temperature dishwasher was working properly and gauges were fixed. Wash temperature at 160F; rinse temperature at 185F.
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12/11/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Gauges on the high temperature dishwasher were not working. Gauges must be working properly at all times to ensure the proper wash and rinse temperatures are being achieved to kill bacteria and viruses.*Gauges must be working properly within 48 hours or a reinspection fee will be charged. Because the facility is closed on Wednesday and Thursday a reinspection will be conducted on Friday; 12/11/15.*The facility has a 3 compartment sink where dishes must be washed; rinsed and sanitized until high temperature dishwasher is working properly.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Discussed new regulations and no bare hand contact with ready to eat foods.-Handsinks clean and stocked.-Restrooms clean and stocked.-Cold holding temperatures good. Drawer coolers at 38F. Salmon 42F; Roughy 42F; cod 47F (Just taken out to bread); chicken 42F.-Make up unit at 38F. Tomato 38F; grapefruit 38F.-Reach in freezer all product frozen.-Hot holding temperatures good. Marinara 182F; gravy 170F; La Strada sauce 145F.-Walk in cooler at 40F. Shrimp 41F; Marinara sauce 41F. All product stored properly. Clean and organized.-Walk in freezer at -5F. All product frozen and stored properly.-Cutting boards clean and smooth.-Utensils clean and stored properly.-Meat slicer clean.-3 compartment sink clean and set up properly. Sanitizer at 300 ppm Quat.-Ice machine clean and scoops stored properly.-Observed good hand washing and good glove use.-Observed good food storage and good chemical storage.-No signs of pests or vermin.
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12/8/2015 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
50) HAD RAW OVER READY TO EAT. CORRECTED ON SITE
- General Comments that relate to this Inspection
NOTES:HANDSINKS OKREFER LINE DRAWERS ALL OK STORED PROEPRLY AND TEMPS LOW 40 'S.PREP LINE ALL OKTHERMOMETERSCOOK TO ORDER NOT ALOT OF HOT HOLDINGMEAT SAUCE WAS AT 168 DEGREE FMARSALA 172 DEGREE F
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10/22/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Area cleanVery well set upNo hot holdingRefer temps all below 40 degree F and stored properly with datesMaking the sink on other end a hand sink to help with area. Only had one in area.
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8/28/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSONKS AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHER GOOD AT 180F+ AT MANIFOLD.PROPER FOOD STORAGE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.WALK-IN IN GOOD ORDER.PROPERLY COOLING PRODUCT DOWN - USING ICE WATER BATHS.
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11/2/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 8/16/11 INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.FOOD PROPERLY STORED; RAW BELOW READY TO EAT.COOLING IN SHALLOW PANS AND STIRRING.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD
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8/19/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND PANS OF RED SAUCE IN WALK-IN UNIT AT 60F. SAUCE WAS MADE YESTERDAY ON 8/15/11. ALL COOKED FOODS MUST BE PROPERLY COOLED DOWN FROM 140F-70F IN 2 HOURS AND THEN FROM 70F-40F IN AN ADDITIONAL 4 HOURS; OR FROM 140F-40F IN 4 HOURS. ALL SAUCE (ABOUT 50 GALLONS) WAS VOLUNTARILY DISCARDED. DISCUSSED PROPER COOLING PRACTICES; ICE WATER BATHS; SHALLOW PANS IN WALK-IN UN-COVERED ETC.FOUND PAN OF RAW SAUSAGE AND PAN OF COOKED CHICKEN ON COOKLINE AT 55F. MUST ENSURE ALL COLD HOLDING IS AT 40F OR BELOW. FOOD HAD JUST BEEN PREPPED; RECOMMEND KEEPING ALL POTENTIALLY HAZARDOUS FOODS INSIDE REACH-IN OR COVERED PRIOR TO SERVICE TO ENSURE TEMPS STAY COLD. CORRECTED.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND RAW SAUSAGE AND A PAN OF RAW SHRIMP STORED OVER READY TO EAT FOODS IN WALK-IN. MUST STORE ALL RAW MEATS BELOW READY TO EAT FOODS TO REDUCE THE RISK OF CROSS CONTAMINATION. CORRECTED ON SITE.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP DISHWASHER RUNNING BETWEEN 200F-220F AT RINSE CYCLE. FINAL RINSE MUST BE AT 180F; AND NO MORE THAN 200F. WATER TURNS INTO STEAM AND DOES NOT HAVE PROPER CONTACT TIME WITH DISHES TO PROPERLY SANITIZE. DO NOT USE MACHINE UNTIL IT IS PROPERLY FIXED. USE BUFFET KITCHEN TO WASH DISHES TODAY. REST CLOSED NEXT TWO DAYS (WED AND THURS)
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS ON COOK-LINE. ALL WITHIN REGULATION EXCEPT AS NOTED ABOVE.PROPER FOOD STORAGE ON COOK LINE.DISCUSSED PROPER COOLING METHODS.
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8/17/2011 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS IN COLD DRAWERS 37F-42FGOOD HOT HOLDING TEMPS 157-163FHIGH TEMP DISHWASHER GOOD AT 190FPROPER FOOD STORAGE.
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9/28/2010 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
COLD DRAWERS UNDER GRILL WERE OUT OF TEMP. FOOD AND DRAWER TEMP WAS 55F. FOOD WAS PLACED BACK INTO WALK-IN TO COOL DOWN. ENGINEERING CALLED TO COME FIX UNIT. ACCORDING TO ENGINEERING THERE IS A SMALL LEAK IN THE REFRIGERANT LINE; WILL BE REPAIRING UNIT TOMORROW 12/2/09. FACILITY OK TO ICE THE DRAWERS TONIGHT FOR SERVICE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.HOT HOLDING GOOD AT 173-188F.COLD HOLDING GOOD BETWEEN 33-44F.WALK-IN IN GOOD ORDER AND FOOD PROPERLY STORED AND LABELLED.
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12/2/2009 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw shell eggs stored above ready-to eat foods (cheese; milk) in walkin. Store below or away fro ready-to-eat items.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Obtain quats test strips from Eco-Lab for sanitizer buckets. Replace digital pocket thermometers as none onsite were working. Have a couple for back-up in case one fails. Install a thermometer in dessert reachin and monitor daily at 41 F.
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10/22/2008 | Routine Inspection 1st | 96 |
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