- [2] Food protected during storage; preparation; display; service; transportation
Observed 2 sheet pans ribs in the walkin unit @ 50-53F ( voluntarily discarded). Spoke to manager to ensure that staff properly separates ribs and gives them enough space for air circulation to ensure proper cooling.
- General Comments that relate to this Inspection
Additional CFPM'sHugo La Cruz Serv Safe 11460951 Exp. 8/19Jeff Trefz Serv Safe 9678825 Exp. 1/18Dan Ceron Serv Safe 9782053 Exp. 2/18Sabina Engleken Serv Safe 9678832 Exp. 1/18No test fails over the past year.Other items noted during inspection:-All handsinks are properly stockedwith soap and papertowels.-All refigeration units are holding @ 40F and below.-All Freezers are properly funtional.-Test stripse availabe and used for sanitizer levels for towel buckets.- Observed dishwasher reach 180F at manifold.-Observed staff properly using gloves. Daves already has a no bare hand contact policy in place.-Hold hold temperatures all within 140-200F-Bathrooms clean and properly stocked.
- General Comments that relate to this Inspection
There were no violations-Handsink properly stocked-Soda guns clean-Obseved sanitizer level in glasswasher @ 100ppm.
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3/8/2016 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
SANITIZER FOR GLASSWASHER EMPTY AND NOT DISPENSING SANITIZER. MUST INSTALL NEW CONTAINER OF SANITIZER TO ENSURE DISHWASHER IS DISPENSING SANITIZER LEVEL BETWEEN 50-100PPM CHLORINE. CORRECTED ON SITE.
- [1] Non-food contact surfaces of equipment and utensils clean
BROKEN GLASS IN BOTTOM OF GLASS REACH-IN COOLER. MUST CLEAN OUT ALL GLASS TO ENSURE THAT IT DOES NOT GET ON RIM OF GLASSES OR EMPLOYEES DO NOT CUT THEIR HANDS.
- [1] Installed; maintained
HOT WATER TO HANDSINK BY TAKE OUT DOOR IS TURNED OFF BECAUSE IT WILL NOT SHUT OFF AT FAUCET. MUST HAVE SINK FIXED TO ENSURE THAT IT HAS BOTH HOT AND COLD RUNNING WATER AT ALL TIMES FOR PROPER HANDWASHING. PLUMBER WILL BE CALLED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED (EXCEPT NOTED ABOVE)OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HANDWASHING SIGNAGE IN PLACE.GOOD HOT AND COLD HOLDLING TEMPS - ALL WITHIN REGULATION.TEMPS TAKEN 2 TIMES A DAY.REVIEWED TEMP LOGS AND COOLING LOGS - NO ISSUES.HIGH TEMP DISHWASHER GOOD AT 182F AT MANIFOLD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. TO REVIEW NEW REGS GO TO www.washoecounty.us/healthADDITIONAL CFPM'S ARE:SABINA ENGELKEN SERVSAFE #9678832 EXP. 1/7/18BALEMBER D. CERON SERVSAFE #9782053 EXP. 2/18/18HUGO H. DE LA CRUZ SERVSAFE #11460951 EXP. 8/25/19JEFFREY TREFZ SERVSAFE #9678825 EXP. 1/7/18FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.SPEED GUN AND HOLDERS CLEAN.ICE SCOOPS PROPERLY STORED.DISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS INCLUDING CONDIMENTS. MUST USE TONGS; GLOVES; TISSUE PAPER OR UTENSILS.
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10/22/2015 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND TWO CONTAINERS OF POTATOE SALAD WITH DISCARD DATES OF 9/28/14 AT 10:15AM. COMPANY POLICY IS TO DISCARD THIS PRODUCT BY DATE IF NOT USED. ENSURE STAFF IS FOLLOWING THEIR COMPANY POLICY AND CHECKING USE BY DATES. PRODUCT VOLUNTARILY DISCARDED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.REFRIGERATION AND FREEZER UNITS ALL HOLDING PROPER TEMPERATURE.HIGH TEMP DISHWASHER GOOD AT 182F AT MANIFOLD.NO PEST CONTROL ISSUES - HAVE A MONTHLY PCO.NO EMPLOYEE HEALTH ISSUES.DISCUSSED THE FOLLOWING ITEMS:1. PRE-CHILL INGREDIENTS IF IN A BAG OR CAN A DAY OR TWO BEFORE USING TO HELP KEEP FOOD AT PROPER TEMPS.2. AFTER PREPPING FOOD; PLACE IT IN WALK-IN UNIT TO COOL BACK DOWN PRIOR TO PLACING IN PREP REACH-INS TO ENSURE FOOD STAYS AT PROPER TEMPS LONG.3. FOR UTENSILS THAT NEED TO BE STORED IN WATER; USE ICE WATER TO HELP SLOW THE GROWTH OF BACTERIA. WHEN ICE HAS MELTED REPLACE WITH CLEAN WATER AND ICE.4. COOLING CHARTS ARE KEPT FOR ALL MEATS. NO PROBLEMS NOTED WITH PROCESS.5. ENSURE STAFF IS THAWING PRE-COOKED ITEMS IN WALK-IN UNIT; NOT ON THE COUNTER.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED;SPEED GUN AND HOLDER CLEAN.GLASSWASHER GOOD AT 100PPM CHLORINE.USE BY DATES GOOD.ICE SCOOPS PROPERLY STORED.
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9/29/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED; COVERED AND LABELED.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.SANITIZER BUCKETS GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.GOOD COOLING PRACTICES IN PLACE. WHILE ON SITE COOLING DOWN WHOLE SMOKED TURKEYS IN WALK-IN. THEY HAVE A BLAST CHILLER SYSTEM. COOLING TEMPS MONITORED.TEMP LOGS TAKEN EVERY 2 HOURS.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.RECOMMEND CLEANING ALL BBQ SAUCE OFF OF EQUIPMENT AFTER BUSY PERIODS AND IN BETWEEN SHIFTS TO ENSURE NO BACTERIAL GROWTH OCCURS ON HANDLES.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SPEED GUN AND HOLDERS CLEAN.3-COMP SINK GOOD AT 100PPM CHLORINE.ICE SCOOP PROPERLY STORED.
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11/25/2013 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
No measurable sanitizer in sanitizer buckets. Ensure quat sanitizer maintains 200 -400 ppm. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at employee restroom handsink. Ensure handsinks are properly stocked for proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:All other handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk in cooler at 30 f-chicken 36 f-macaroni 38 fReach in coolers all below 40 f-coleslaw 40 f-chicken breast 41 f-pot. salad 38 fHot holding temps good-pork 151 f-potatoes 170 f-soups 147 f - 170 fDiscussed final cook temps - goodDiscussed cooling procedures - good. Ensure larger cuts of meat are portioned down to facilitate faster cooling.Reviewed temp logs and cooling logs - good. Line checks 2 x day.Observed good food storageHigh temp dishwasher sanitizing at 180 f +Facility clean and well keptFound GM to be knowledgeable of good food safety practices.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 34 fSanitizer just under 200 ppm. Ensure sanitizer is changed at least every two hours or more often as needed. Bartender changed sanitizer on site.Bar clean and well kept
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9/20/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Refer units at 32 f; 35 f; 40 fWalk-in cooler at 38 f-coleslaw 40 f; beans 35 f; pork 37 f; chicken 41 fHot holding temps good-ribs 157 f; brisket 155 f; mashed potatoes 160 f; soup 154 f; chili 180 fDiscussed cooling procedures - goodReviewed temp logs and cooling logs - goodObserved good food storageGood date marking system in placeSanitizer buckets at 200 ppm quat. Changed every two hours or as needed.High temp dishwasher - Rinse at 180 f +Facility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Observed bottle of Pepto Bismal in cabinet. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop. Medicine discarded.Refer units at 33 f and 35 fSanitizer at 100 ppm chlorineBar very clean and well kept
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9/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous construction inspection conducted on 3/9/2011 were corrected except for employee's restroom door wchich must self-close. Door closer to be acquired and installed tomorrow per contractor.One staff member has WCHD's certificate. MArk R. Puente #M110066 exp 1/18/2016. Other staff members in process to take certification class to meet CFPM coverage requirement for risk category 4 by 5/9/2011.Plans to open on 3/28/2011
- General Comments that relate to this Inspection
The items noted on the previous construction inspection conducted on 3/9/2011 were corrected except for undercounter light fixtures. Lights are on order and to be installed as soon as they are received.Plans to open on 3/28/2011
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3/21/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operateThe following items to be completed prior to strat of food prep activities and opening for business:Caulk both hoods along junctures to walls.Restroom door closer and weather stripping on exterior doors not installed due to painting being done on doors. Ensure these are installed when finished painting.Remove all construction equipment and materials and clean all areas of constrution dust and debris.Clean and sanitize all work surfaces food contact surfaces of equipment and utenslis.Follow-up inspection on the above items to be conducted by 3/18/2011Walk-in cooler at 37 F. walk-in freezer at 5 F.Dishwasher wash temperature at 160 F and final rinse temperature at 192 F.All hand sinks stocked and operational.Risk categroy 4 assigned. Facility requires to provid Certified Food Protection Manager coverage all hours of food operation within 60 days from this date by 5/9/2011.Plans to open 3/23/2011
- General Comments that relate to this Inspection
Ok to issue permit to operate.Ok to issue permit to operateThe following items to be completed prior to strat of bar service activities and opening for business:Install undercounter lights above ice bins and 4-compartment sink.Separate ice bin drain pipes from other drain lines.Remove all construction equipment and materials and clean all areas of constrution dust and debris.Clean and sanitize all work surfaces food contact surfaces of equipment and utenslis.Follow-up inspection on the above items to be conducted by 3/18/2011Risk category 1 assigned. No Certified Food Protection Manager required for bar permit.Plans to open 3/23/2011
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3/9/2011 | Opening Inspection | 100 |
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