- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Salad make up unit and 2 cold holding drawers under the cook line are not functioning properly. These units have been assessed by a repair company and parts have been ordered to fix them. The facility has ordered new gaskets for all of the reach in refrigerators that have gaskets in disrepair. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. All items are anticipated to be repaired by 3/27/2016.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility has made progress on cleaning the non-food contact surfaces throughout the facility. During the inspection; observed a build up of food product; grease; and debris on the following surfaces: floors behind and under the cook line equipment; outsides of cook line equipment and refrigerator units; and paper towel dispensers. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
The following refrigeration units have been assessed by a repair company and parts have been ordered. It is anticipated that all units will be functioning by 3/27/2016. The facility shall notify Briana Johnson (BEJohnson@washoecounty.us or 775-328-2633) once the cold holding units have been repaired. Facility shall continue to monitor food product temperatures to ensure that the cold holding units are maintaining temperatures of 41F or below.-Salad make up unit. Until the unit becomes fully operational again; the facility is holding all cold holding food products near the top of the unit in hotel pans sitting in ice. The temperatures are being monitored hourly to ensure that the food remains at 41F or below. Observed the following food product and unit temperatures: hard boiled eggs 39F; guacamole 35F; sour cream 35F; caesar dressing 36F; tomatoes 37F; unit 32F.-The facility has ordered new parts for the cold holding drawers that are not operational. All food product was removed from the malfunctioning cold holding drawers during the previous inspection on 3/22/2016; and no additional product has been added. No food product observed in these drawers during the inspection.The sliced and crumbled cheese previously held on the prep counter is being held in a refrigerated cold holding drawer. Observed cheese temperatures at 39F.Observed the cheese sauces held in the hot holding kettles at 180F and 171F.Food product storage good.Ice machine clean.Walk in freezer has been adjusted by a repair company to ensure that there is no longer an increase in the amount of ice on the condensate line.Left sink in the womens restroom has been repaired and now has both hot and cold water.Y-valve on the mop sink faucet has been removed to prevent potential backflow into the water system.Hand sinks stocked.
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3/24/2016 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed the following food product temperatures:Cold Holding:-Cold Holding Units Under Grill Line: hot dogs 48F; steak patty 46F; buffalo patty 45F; elk patty 44F.-Cheese holding on counter: sliced cheeses 49F; blue cheese 49F (top of container)-41F (bottom of container near ice).-Salad make up unit: hard boiled eggs 45F (bottom of container) - 48F (top of container); guacamole 45F; sour cream 49F; tomatoes 44F-46F; ceasar dressing 45F.-Onion ring batter: 50F (was near the end of the 4 hour hold time & was discarded during the inspection). ***If facility wants to use time as a control measure; facility must have written procedures approved by the Washoe County Health District. Hot Holding:-Jalapeno cheese sauce 118F-125F.Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.***All out of temperature food products were voluntarily discarded during the inspection. A refrigerator repair company was contacted by the facility during the inspection.
- [4] Facilities to maintain product temperature
Salad make up unit and the cold holding drawers under the grill not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Hot cheese sauce steam kettle hot holding unit not maintaining proper temperature. Repair unit to maintain 135 degreees F or above to prevent bacteria growth.During the inspection a repair company was contacted to come repair the units.
- [2] Food protected during storage; preparation; display; service; transportation
Observed a bag of onions stored on floor in the dry storage area. Store all food product at least 6 inches off floor to prevent potential cross contamination. This item was fixed during the inspection.
- [5] Hands washed and cleaned; good hygienic practices
Observed employees not washing hands between glove changes. All employees must wash hands with soap and water and dry hands with disposable paper towels. Regardless of whether single use gloves are used versus single use outer gloves; hands need to be washed prior to putting on any gloves. This item was addressed during the inspection.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed the inside of the ice machine with a build up of a mold like substance. All food contact surfaces must be clean and free of debris. Ensure that ice does not become contaminated before; during; and after the cleaning process.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed the reach in on the cook line with a gasket falling apart. Replace all gaskets in disrepair to ensure that the unit operates efficiently.Observed a build up of ice on the condensate line; ceiling; and floor in the walk in freezer. Remove the ice build up and have the unit serviced to prevent further ice build up and ensure that the ice does not drip onto food product.Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed a build up of food product; grease; and debris on the following surfaces: floors behind and under cook line equipment; hand sinks; paper towel dispensers; faces of reach in refrigerator doors; floor drain under handsink next to bakery area; and inside of reach in refrigerators.Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. It is recommended that the facility pull out the equipment when cleaning the floors to ensure that all food products are removed; this will help prevent the attraction of pests and vermin.
- [1] Installed; maintained
Observed left sink in womens restroom with cold water. Must have hot and cold water under adequate pressure with no leaks. Manager contacted a repair company to fix this item.Observed y-valve on the mop sink faucet. The y-valve was removed and thrown away during the inspection to ensure that there would be no backflow into the water system. This item was corrected during the inspection.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed the hand sink near the fry station without paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. This item was corrected during the inspection.
- General Comments that relate to this Inspection
Observed the following unit and food product temperatures: Cold Holding:-Hamburger 36F; chicken 36F.-Make up table: unit 40F; mushrooms 40F.-Bottom of salad make up unit: blue cheese dressing 35F.-Soft serve unit strawberries: 37F.-Salad Bar: pico de gallo 40F.-Walk in refrigerator: unit 36F; raw hamburger 34F; raw chicken 34F; tomatoes 37F; tartar sauce 35F; elk 35F; kobe beef 35FHot Holding:-Chili 163F-Queso 160F-Self Service Cheese Unit: regular cheese 180F.Ready to Eat Food off of Grill:-Fish 175F-Hamburger 162FDishwasher sanitizer concentration good at 100 ppm chlorine.Sanitizer bucket concentrations good at 300 ppm quat.This facility has two additional Certified Food Protection Managers (CFPMs):-Mark A. Pearson; M141223; exp. 9/18/2019-Happy Fisher; ServSafe 9469802; exp. 10/8/2017No facility staff have taken the CFPM exam within the past year and not passed.Discussed employee health policy and that staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.No pest issues noted during inspection; facility uses Ecolab for pest control.No cooling was occuring during the inspection.Discussed no bare hand contact with ready to eat foods policy.Discussed employee handwashing policy.
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3/22/2016 | Routine Inspection 1st | 77 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for dishwasher. Provide chlorine test strips and monitor dish washer daily to ensure the sanitizer maintains 50-100ppm chlorine.
- [1] Installed; maintained
Observed walk in freezer with large amount of frozen condensation on pipe and with frozen water on floor. Repair leak and clean interior of freezer.
- General Comments that relate to this Inspection
CFPM - Mark Pearson; WCHD cert# M100628; exp 9/18/15Joel Monroe; WCHD cert# M140483; exp 1/11/19No one has taken an initial certification test in last year and failed.Notes:-hand sinks stocked; observed good employee handwashing-glove in use for ready to eat foods; double glove procedure in use for raw handling. Observed proper glove use.-discussed cooling procedures with operator. Per operator they only chill cheese sauce by placing it in the walk in if there is a large amount left over at the end of the night. No cheese cooling at time of inspection. This process is not documented. Cooling logs provided to operator. Document cooling procedures to ensure food is cooled from 135F to 70F with in 2 hours and from 70F to 41F within an additional 4 hours. -discussed final cook temperatures with no issues noted - final cook temperature of chicken measured at 169F; and burger at 177F. Operator stated the minimum they will cook to is 155F for a burger. -hot holding chili at 161F-cold holding checked ok - walk in freezer at 5F; all product frozen; small reach in freezers on line - all frozen; walk in refrigerator - cheese 40F; tomatoes 38F; burgers 36-39F; cook line drawers - burgers and chicken 38-41F; cook line reach in - cheese 37F; make up unit lettuce 41F; cheese 39F; tomatoes 38-40F; customer self serve condiments - tomatoes 36-38F; lettuce 41F-temperature logs in use - reviewed with no issues noted-food stored properly - good separation in walk in and freezers. All food stored at least 6 inches off the ground.-discussed thawing procedures with no issues noted-dishwasher measured at 50ppm chlorine-sanitizer bucket measured at 200ppm quat-ice machine clean; scoop properly stored-chemicals labeled and properly stored-restrooms clean and stocked-date marking system in place; discussed first in; first out with no issues noted-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area checked ok-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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7/22/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected - hand sink functional with hot and cold running water.
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8/25/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw steak stored above fish in walk-in - ensue raw foods a re stored according to cooking temperature in the following order from bottom to top: chicken; beef; pork; fish; ready-to-eat foods to prevent cross-contamination. *corrected at time of inspectionObserved cook line employee use disposable large "mitt" to load grill with raw hamburger; however; employee used non mitt hand to peel wrapper from hamburger - Instructed employee to change gloves and wash hands prior to prevent cross-contamination - discussed process with operator *Ensure that if single " mitt" is used on one hand only that hand touches raw product - corrected
- [1] Installed; maintained
Front cook-line/bakery sink hot water nozzle found not functioning. Repair sink to provide hot and cold running water - operator approved to use 2nd hand sink for employee hand washing until sink is repaired.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked; observed employee hand washing-gloves in use for all food preparation/service-final cook temps of chicken checked at 199F and final cook temp of hamburger checked at 160F-cook-line reach-ins all less than 40F; cheese; eggs; sliced tomatoes; raw hamburgers; raw fish; raw chicken all less than 40F-hot holding; chili checked at 168F-discussed cooling procedures for chili with no problems noted-walk-in at 35F; cheese; shrimp; raw hamburger checked at less than 40F-discussed date marking procedures with no problems noted-freezer less than 0F-wiping cloth sanitizer buckets at 200 ppm quat-dishwasher checked at 100 ppm chlorine-chemical test kits available-per operator; no raw or undercooked foods served-restrooms stocked-ice machine clean; scoop stored properly-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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8/21/2014 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM. Facility must obtain at least one WCHD CFPM by 11/14/13. List of WCHD approved instructors to be emailed to facility. CFPM must attend at least a 16 hour course by a WCHD approved instructor. Once course is complete and a passing test score is obtained; a WCHD CFPM certificate must be obtained.
- [1] Installed; maintained
Back hand sink is slow draining - repair hand sink to ensure proper employee hand washing.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-observed employee hand washing-gloves in use for all ready-to-eat food prep.-hot holding: chili; beans 140F to 158F-checked elk burger cook temp. at 181F-cook-line reach-in and cold holding drawers at 38F to 40F; eggs; cheese; raw beef and raw chicken 37F to 40F-walk-in at 38F; cheese; raw beef at 40F-make-up unit at 40F; cheese; dressings 38F-dishwasher at 100 ppm chlorine-sanitizer buckets at 200 ppm quat-chemical test kits available-freezer less than 0F-ice machine clean scoop stored properly-discussed employee health policies. Ensure ill employees are excluded for 48 hours after symptoms (vomiting and/or diarrhea) stop.
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10/15/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected*Ok to issue permit to operate*
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1/29/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to opening:-repair cold holding drawers thermometer gauge-clean and sanitize entire facility-ensure appropriate test strips(chlorine) are on-site to verify dishwasher sanitizer level at 50-100ppm chlorine. Dishwasher was checked at 100 ppm chlorine at time of inspectionOk to issue permit to operateFacility will be a Risk Category 3 facility. At least one Certified Food Protection Manager required.
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1/9/2013 | Opening Inspection | 100 |
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