- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f - all drink products have current dates.Handsink stocked properly and accessible.Glass washer @ 50ppm. Test strips on hand located above dish machine.Ice bins clean and scoop stored in clean location.Bar guns and holder clean. Drain hose secure - no leaks.Bar ware clean and in good condition. All stored in clean trays.Equipment clean and well maintained. Floors clean.Storage room -Ice machine clean (chute) and scoop stored in clean container. Storage room organized and clean.Stand up cooler @ 40 f; All drink products dates ok.Restrooms clean. All sinks & toilets operational.
- General Comments that relate to this Inspection
Notes:Refrigerators (2 turbo air coolers) - 38 f - Lamb 39 f; Beef 38 f; Sausage 38 f; Bacon (Prepackaged) 38 f; Pork 38 f.Observed proper thawing of shrimp with running water and place in refrigerator. Temp @ 52 f. Reach in coolers @ 39 f; Sliced tomatoes 40 f; Fresh Mozzarella @ 40 f;Hard boiled egg @ 39 f.Shrimp (Skewered) cooking on grill @ 169 f. Freezers @ 0 f. All food products frozen.*Shellfish tags on file and organized properly.Hot holding: Tomato soup @ 175 f; Potatoes 168 f. All serving utensils clean and stored properly.Hood/grill/oven area - clean and well maintained. Cleaned on regular basis tags up to date.Oven (inside) very clean. Handles on equipment clean and well maintained. Cutting boards clean and in good condition.*Observed proper food handling and prep onsite.Staff very knowledgable about food safety.Handsink stocked and accessible.3 compartment sink clean and operational. No leaks in plumbing.Dish machine @ 50ppm.Dry storage clean. All cookware; utensils; food containers clean and stored in clean location.Floors and counters clean. All spice containers; scales; recipes books clean and stored in locations away from prep area that areclean.Mop sink area - clean and no issues. **Server area - utensils; glasses clean and stored properly.Customer area clean and well maintained.
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4/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f - all drink products have current dates.Handsink stocked properly and accessible. Glass washer @ 50ppm. Test strips on hand. Ice bins clean and scoop stored in clean location. Bar guns and holder clean. Drain hose secure - no leaks. Bar ware clean and in good condition. All stored in clean trays. Equipment clean and well maintained. Floors clean. Storage room -Ice machine clean (chute) and scoop stored in clean container. Storage room organized and clean. Stand up cooler @ 40 f; All drink products dates ok.
- General Comments that relate to this Inspection
Notes:Refrigerators (2 turbo airs) - 38 f - Lamb 39 f; Beef 38 f; Sausage 38 f; Ground Beef 38 f; Shrimp 35 on ice; Shrimp not on ice 38 f. Observed proper thawing of shrimp with running water and place in refrigerator.This facility has 2 new cooling units at 40 f and below. All food storage in coolers are stored in proper order. All stored in food grade containers.Reach in coolers @ 39 f; Sliced tomatoes just prepped while onsite placed in make up cooler @ 54 f. Temped 15 minutes later 46 f (temp is cooling down). White refrigerator @ 39 - all logs on site for this unit. Binder for temp logs reviewed and no issues found. This is being used for fruit and veggies. Freezers @ 0 f. All food products frozen. Hot holding: Broccoli puree @ 175 f; Potatoes 168 f. All serving utensils clean and stored properly. Hood/grill/oven area - clean and well maintained. Cutting boards clean and in good condition.*Observed proper food handling and prep onsite. Handsink stocked and accessible.3 compartment sink clean and operational. No leaks in plumbing. Dish machine @ 50ppm. Dry storage clean. All cookware; utensils; food containers clean and stored in clean location. Floors and counters clean. All spice containers; scales; recipes books clean and stored in locations away from prep area that are clean.**Server area - utensils; glasses clean and stored properly.Customer area clean and well maintained.
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9/19/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-reinspection from 11/7/2013 completed--previous violations have been corrected with except of the purchase of unapporved; non-commercial; non-NSF equipment--(SEE ATTACHED WRITTEN NOTIC OF VIOLATION--dated 11/14/2013)-make-up table on cook line at 36 F. ambient temperature at time of inspectioin--cut tomatoes @ 58 F. (just prepared)-no additional time/temperature sensitive foods (potentially hazardous) stored at time of inspection--all foods properly stored with ready-to-eat above raw poultry; beef; and fish--all other refirgerators at or within proper ranges--reviewed clloing log for rice--appeared within appropriate parameters--CFPM to continue logs and monitoring cooling remperatures--all temperature logs must be continued on refrigeration units; as well as transport logs-
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11/15/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Make-up table on cook line: shredded chicken wrapped in small packets w plastic wrap at 47--50 F.(same packets held over 3 days in same makeup table; Beef hangers; also from previous Sunday (3 days); at 49 F. Improperly cooling rice in make-up table--covered with plastic at 71 F. Corrected immediately by voluntarily discarding foods.
- [4] Facilities to maintain product temperature
Make-up table on cook line at 47 F. ambient temperature below. Must service unit within 48 hours. Discard all meat; fish; poultry not served during dinner at end of shift. If foods are to be used by staff; they must be removed from the premises at the end of the shift. (This has been noted on previous inspections.) This make-up unit has been noted as a violation on previous inspections.
- [2] Food protected during storage; preparation; display; service; transportation
Raw hamburger stored above tomato slices/lettuce. Corrected immediately. (This violation has been noted on previous inspections.)
- General Comments that relate to this Inspection
-observations made during the beginning of dinner service--all foods of a potentially hazardous nature such as poultry; beef; sauces; must be cooked to order for same day service or commercial NSF equipment must be used or obtained that is capable of cooling foods. Cooling charts must be kept. All temperature logs must remain onsite at all times.
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11/8/2013 | Routine Inspection 2nd | 89 |
- General Comments that relate to this Inspection
All items noted at time of 6/19/2013 reinspection (#1) have been corrected.-Non-commercial refrigeration at back of cook line at temperature; but in the process of being switched out with larger NSF approved refrigeration unit next to reach-in unit in other cook line. Only non-potentially hazard foods such as whole produce may be stored in the non-commercial unit. Operator in process of finding another NSF approved unit.-Temperature logs present and posted on the cold holding storage units. All units at proper temps. -Transportation log also on-site [goes back about 1 year and has records up to 6/19/2013--all temps recorded were either at or below proper cold holding temps. with a few slightly above (45 F.--46 F.)]-Operator informed to keep garlic-in-oil mixture at 40 F. or less at all times (including when on the cookline) to prevent potential botulism toxin formation.
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8/14/2013 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Raw beef including hamburger in refrigerator @ 55-57 F.; marinara @ 50 F.; food to be discarded or taken home by staff at end of shift tonight.
- [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.non-commercial refrigertator is not holding temperature. thermometer @ 48 F.; all units were serviced--this one is inadequate and must be replaced with a NSF commercial unit. or only non-potentially hazardous foods such as uncut vegetables can be stored in this unit.
- [2] Food protected during storage; preparation; display; service; transportation
Foods purchased locally at Costco is supposed to be transported under refrigeration and temperatue logs are supposed to be kept per previous Health District requirement. Logs were unavailable during inspection. CFPM was unable to document that meats were transported properly.
- General Comments that relate to this Inspection
-no other violations noted-failure to correct these violations could resukt in the suspension of the permit--failure to correct the violations listed by the stipulated date can reuslt in a Health District reinspection fee-
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6/19/2013 | Routine Reinspection 1st | 89 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
The following foods were found above 41 .F. and discarded voluntarily: cooked beef from weekend @ 46 F.; roasted garlic in oil @ 88 F.; soft Italian cheese @ 46 F. Brick of butter @ 45 F was moved to a different refrigerator.Corrected immediately.
- [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.One non-commercial unit @ 46 F.; make-up table @ 46 F. Other units are marginal holding food @ 42 and 43 F. Must be serviced to hold foods @ 41 F or below.
- [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 butter in storage frig.Corrected immediately.
- General Comments that relate to this Inspection
-NO VIOLATIONS NOTED--GLASS WASHER @ 100 PP--ice scoop handle up--dairy not bstored in bar--using dump sink temporarily as hand sink--due to broken refrigeration unit; multiple sinks were need to ice and chill beer--there has never been a problem with proper use bof hand sinks in thios bfacility
- General Comments that relate to this Inspection
-no other violations noted---freezer @ 0 F. -hand sink stocked with soap and paper towels; observed staff washing hands at proper times including server who washed hands after revmoving dirty dishes; most staff wore gloves while preparing ready-to-eqt foods (cook needs to do this same when plating up food such as garniches; vegetables; etc.))-chlorine sanitizer in dish machine @ 50 ppm.-rag buckets n@ 50 ppm-food is now delivered cold by providers so previous transport problem has been elimated-
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6/13/2013 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Previous violations from 5/2/2012 have been corrected. Chlorine sanitizer in glas washer at 100 ppm.Recommend checking daily to avoid future problems and inspection violations.
- General Comments that relate to this Inspection
Previous violations from5/2/2012 have been corrected. Refrigerator at 41 F. Use for uncut vegetable storage and other non-protein foods as unit is not commercial and does not regiulate well. Product will easily freeze. Additional non-commercial unit was checked and was maitianing temperature a 36 F. Post CFPM certificate or copy of Washoe County card by next routine inspection.Wiping rag buckets at 200 ppm chlorine bleach.
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5/9/2012 | 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.Storage unit for butter; plated smoked salmon; uncut fruits and vegies at 50 F. Butter at 49 F. Corrective action-removed butter and salmon to another storage unit. Appeared that thermostat had been bumped to low setting. NOTE: ambient temperature came down to 41 F by end of inspection.Storage unit (non-comercial) should not be used for cooling sauces--also has meat storage. Noted marinara sauce at 140 F placed in unit--caused ambient temperature to go up to 58 F. Corrective action: leave hot sauces at room temperature until they cool for about two hours to about 70 F.; then place in a commercial refrigerator to complete cooling process. Foods to be eaten in 4 hr time frame do not need refrigeration.
- [1] Clean clothes; hair restraints
Noted barista clearing dirty dishes and then reserving drink to same customers without washing hands. Staff must wash hands after clearing dirty plates.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Chlorine absent in dish machine.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
No other violations.-hand sink stocked w/ soap and paper towels-ice scoop stored with handle up-facility is clean and well-organized.
- General Comments that relate to this Inspection
-no other violations noted.prep table at 41 F.; sliced tomatoes at 44 F.; chopped lettuce at 43 F.; raw tuna below at 42 F.-storage cooler for butter; cream; vegies at 38 F.-prep table on cook line at b41 F.; rice at 44 F.; raw tuna below at 45 F.; -unit with raw shrimp at 40 F.; bagged shrimp prepared with garlic at 46 F.-storage cooler; raw beef at 42 F.; ground beef at 42 F.-all foods are prepared daily just before dinner; hence refrigerated foods are slightly above 41 F.-service area xooler at 38 F.-freezer at -1 F.-chlorine bleach at 50 ppm-hand sink stocked with soap and paper towels-facility is clean and well-organized-discussed us of gloves for staff preparing ready-to-eat foods to prevent bare hand contact
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5/2/2012 | Routine Inspection 1st | 90 |
- [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.Chlorne test strips missing. Obtain and test machines at least 2 times per week.
- General Comments that relate to this Inspection
No other violations noted.Glass washer at 50 ppm.Hand wash sink stocked.Ice scoop stored properly.
- General Comments that relate to this Inspection
No violations noted.Reach-ins at 40-41 F. -salad prep table at 44 F (adjusted thermostat to 41 F) -baked oiled potatoes at 52 F -cut lettuce at 48 F -sliced cherry tomatoes at 48 Fprep table on cook line at 40 -chicken breast cooked this shift at 55 F (discarded at end of 4 hr shift) -raw salmon at 37 F-note: all foods are prepared fresh daily as were these foods. all foods are served within 4 hours--therefore time is an adequate control-leftovers are discarded; prep table is cleaned out daily and no foods are stored from this shift-facility is clean and well-organizedorders of fresh foods received daily due to limited refrigeration (no walk-in)-hand sinks stocked -observed some hand washing; however there was not much food prep at time of inspection-sanitizer in wiping rag buckets at 200 ppm-sanitizer in dish machine at 100 pm-facility clean and wel-organized-bath rooms clean and stockedRecommend that managers keep daily logs on refrigeration units and chemical sanitizer (left sample log sheets with CFPM)Discussed employee heatlh including need to exclude food handlers/servers with gastroenteritis (diarrhea; vomiting; fever; juandice) for 48 hrs after the last bout of illness has endedDiscussed changes in regs that may require no bare hand contact with ready-to-eat foods
- SECTION XVII: ABATEMENT DATE
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6/1/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsink stocked properly w/ soap and p-towels.Reach in 40 f. All drink products have current dates.Glasswasher @ 50ppm.All glassware stored properly and clean.Bar guns and holders clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot holding: Broc soup 176 f. Ladles stored properly.Large refrigerators @ 38 f. Shrimp 38 f; Cheese 38 f. Reach in refrigerators 38 - 40 f. Sausages & Beef franks 38 f. Make up units @ 38 f. Tomatoes 38 f; Pasta 38 f; Salmon 38 f. All food stored properly.Freezer unit @ 0 f. All food products frozen.**Items discussed w/ Dan - handwash policy; Sick employee policy; Food prep; and cleaning of ktichen.Handsink stocked properly w/ soap & p-towels and accessible.Dishwasher @ 50ppm.Server area clean and organized.Knive storage; Utensils; cookware; plates; and equipment very clean.Hood area; floors; counters; and walls very clean.Dry storage clean and all food products stored properly. All personal items stored in separate location.All chemicals stored in secure location away from food products.Observed proper food prep and proper handwashing in facility.
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10/7/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Glash washer's temperature gauge reading 148 F on wash cycle and 130 F on rinse cycle; chlorine concentration checked at 100 ppm.Refrigerator where milk product kept at 32 F.Designatee bar hand sink found stocked and functional.Alcohol warning sign posted in women's restroom. Povided copy of sign to operator to post Spanish translation as well.Restrooms' hand sinks found stocked and functional.Facility found very clean and organized.
- General Comments that relate to this Inspection
No violations noted during inspection.Refrigerated units were below 40 F.Dish washer checked at 140 F and 100 ppm chlorine concentration.Hand sink found stcoked and functional.Epoxy flooring notecd to be peeling off in some spots. contractor scheduled to apply more epoxy within few days.Facilty found very clean and organized.
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11/13/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Okay to issue permit. Final inspection completed.Include consumer advisory on menu may include raw animal products. To forward wording to management for inclusion on menu or other place such as signage to warn customers. Review on 1rst routine inspection.Storage area for clean dishes is within 5 feet of dish scraping and rinsing area. CFPM to maintain control over this area to make sure there is no risk of splash on clean dishes.
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4/21/2009 | Opening Inspection | 100 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning sign was not found posted as required. Provided copy of sign to operator; sign was posted at this time; must keep posted at all times.
- General Comments that relate to this Inspection
Designated bar hand sink and restrooms' hand sinks found stocked and functional. Glass washer was installed since previous inspection. Glass washer operating at 125 F and 100 ppm chlorine concentration. Chlorine test strips are available at establishment.Establishment found very clean in general.
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12/30/2008 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The item noted on the previous inspection conducted on 10/2/08 has been corrected.
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10/29/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operateDrain pize must for ice bin at north side mhust be replaced with pipe of 3/4 inch size; drain pipe must be provided with required air gap; one inch minimum.Plans to open by 10/8/08. Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of operation.Risk category one assigned; no CFPM required.Keep alcohol warning sign posted as required.
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10/2/2008 | Opening Inspection | 100 |
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