- General Comments that relate to this Inspection
All violations from previous inspection have been addressed: -Menu has been revised to include undercookedraw animal product advisory. - Labeling system has been implemented. *Reminded staff that all items moved from walk in units to line that will not be used within 24 HRS need to still have a label.
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12/4/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility needs to develop a system for labeling prepped; thawed; cooked potentially hazardous food with use by dates to ensure proper rotation. If items are to be used within 24 HRS a label is not required. This item will be reinspected in approx 7 days.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility needs to add raw/undercooked advisory to menu. Specific wording will be emailed to operator.
- General Comments that relate to this Inspection
All hand sinks clean and stocked. Restrooms clean and stocked. All make up units on line @ 41F or below. All food in bottom and top of units @ 41F or below. Good raw product storage and segregation on line. All food in drawers under line @ 41F or below. Walk in near line @ 40F. All food at 41F or below. Good storage practices in this unit. Freezer on line @ 10F. Hot holding on line all at 155F and above. Final cook temp on hamburger @ 160F. Dishwasher dispensing 100 ppm Chlorine. Test strips on site.Three comp sink not in use as three comp but to soak and wash large pans and then they run thru dishwasher. *Remove and recaulk where mold is starting to grow on wall behind three compartment sink. Walk in fridge in back @ 40F. All food at 41F or below. Walk in freezer @ 0F. Ice machine clean. Good scoop storage. Good scoop storage in dry storage. Reach in fridge in back @ 40F. Ham steaks @ 40F. Sani buckets @ 100 ppm Chlorine. Y valve removed from mop sink during inspection. *Ensure this valve is not replaced and if garden hose is needed ensure chemical dispenser hose is disconnected first. Facility has implemented glove requirement for ready to eat food. Ensure employees are still washing hands in addition to glove use. Tongs in use by servers for toast. *Ensure vacuum packaged bags of frozen fish are cut open prior to thawing in walk in.Staff seem very aware of proper food safety protocols and apply them dilligently. Additional CFPM's: James Tidwell; Servesafe # 10296062; Exp 8/14/18David Spegal; Servesafe # 7801277; Exp 5/2/16Byron Stephens; Servesafe # 10563280; Exp 11/25/18Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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11/12/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - All cutting boards have been resurfaced and cleaned. - Ice machine has been cleaned.
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11/24/2014 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine deflector plate with mold and mildew build up. All ice in this unit needs to be discarded and unit needs to be thoroughly cleaned and sanitized to prevent cross contamination of ice. Unit should also be serviced regularly by a qualified technican to ensure all internal parts are clean and sanitary. Observed cutting boards (one at waitress station and one near grill in kitchen) stained and with deep groves. These boards; and any other in similar condition; should be resurfaced or replaced so the food contact surface is smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. All cold holding units contained thermometers and all food checked in all units at 40F or below. Dishwasher dispensing 50 ppm Chlorine. Good ice scoop storage by ice machine and in waitress station. Good dry scoop storage. Good food storage practices in both walk in units. *Recommend chemicals under sink in waitress station are organized and area is cleaned up. Remove items not used on a routine basis. Facility is much cleaner and organized from Routine 1st in May. Staff has done a very good job at keeping kitchen areas clean and orderly. Continue to clean routinely and in hard to reach areas to prevent attraction of pests and vermin.Discussed employee illness policy with operator. Employees with gastrointenstinal illness (vomitting or diarrhea) should be excluded for 48 hours after symptoms stop.
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11/20/2014 | Routine Inspection 2nd | 98 |
- General Comments that relate to this Inspection
All items from previous inspections have been corrected. -New cutting board at reach-in in prep kitchen. -New weather stripping on back walk-in. -New weather stripping on cook walk-in. -Leak under three compartment sink. -Shelves in prep area of kitchen have been cleaned up.
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5/20/2014 | Routine Reinspection 2nd | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting board at reach-in in prep kitchen with grove marks. Resurface or replace this cutting board to prevent cross contamination. New cutting board on order per operator.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed weather stripping on bottom of door to back walk-in that is not sealing properly. Replace this to ensure unit holds proper temperature.Observed weather stripping on cook walk-in unit being held together with duct tape. Remove all duct tape and replace weather stripping to ensure unit holds proper temperature.
- [1] Installed; maintained
Observed leak from puncture valve under three compartment sink. Repair this leak.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed numerous items on shelves in prep area of kitchen that are no longer used and have dirt build up on them. These items should be removed from the premises to ensure they are not accidentially used without being properly cleaned and sanitized.
- General Comments that relate to this Inspection
All items from the previous inspection have been corrected with the exception of the above. Walk in frigde thermometer reading @ 36F. Ground Beef; roast beef and chicken all temped @ 38F. Condensation from freezer is no longer dripping below the condensor. Defrost cycle has been adjusted and operator will contine to monitor the situation. Caulk bead near hand sink has been replaced. Ice cream freezer at waitress station has been cleaned and tape removed. Operator is looking for another condiment holder to properly cover the freezer unit. Ice scoop for ice machine is being properly stored. Operator has installed a holder for scoop inside salt bin. Fan covers in cook walk-in have been thoroughly cleaned.
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5/8/2014 | Routine Reinspection 1st | 95 |
- [4] Facilities to maintain product temperature
Back walk-in frige holding most food product @ 43F. Adjust the unit to hold all food at 40F or below.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop in main ice machine with handle in the ice because the scoop handle is broken. Ice scoop should be stored with the handle up at all times. Corrected on site. Observed scoop in salt bin with handle resting in salt. Scoop should be stored with the handle up at all times. Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting board at reach-in in prep kitchen with grove marks. Resurface or replace this cutting board to prevent cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed weather stripping on bottom of door to back walk-in that is not sealing properly. Replace this to ensure unit holds proper temperature.Observed weather sripping on cook walk-in unit being held together with duct tape. Remove all duct tape and replace weather stripping to ensure unit holds proper temperature. Observed fan covers in cook walk-in with dust and dirt build up. Thoroughly clean all grates to prevent cross contamination of food. Observed front hand sink with dirty build up on caulk bead along wall. Recaulk to ensure area is easily cleanable. Observed ice cream freezer on waitress station in need of a good interior cleaning. Also observed a taped on cover for the condiment area for this unit. Remove the tape and homemade cover and replace it with something that is smooth and easily cleanable.
- [1] Installed; maintained
Observed condensation line in walk-in freezer with water dripping and then freezing below the condensor. Facility is currently protecting all food from this leaking water but the issue must be repaired. Observed leak from puncture valve under three compartment sink. Repair this leak.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed numerous items on shelves in prep area of kitchen that are no longer used and have dirt build up on them. These items should be removed from the premises to ensure they are not accidently used without being properly cleaned and sanitized.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Facility very clean and chef is very knowledgeable of food saftey practices and procedures. Good food storage throughout facility. Walk in freezer @ 5F. Reach-in fridge @ 38F. Fish temped @ 33F. Reach in fridge in prep kitchen @ 40. Beef temped @ 38F; pizza sauce @ 36F. Dishwasher @ 50-100 ppm Chlorine and operator is aware of proper procedure to utilize three comparment sink if dishwasher goes down. *Requested clean syrup containers being stored on top of dishwasher be stored elsewhere to ensure they stay clean. Cook walk-in @ 41F. Beef @ 40F. Cook freezer @ 0F. Breakfast station reach in on line @ 34F. Reach in fridge on line @ 34F. Potato Salad @ 40F. Burger cooking on grill came off @ 170F. Hot holding good. Gravy @ 160F; Spanish Sauce @ 150F; Rice @ 165F. *Drawers under grill on line holding beef patties @ 50F but were placed there within last two hours. Procedure is to not keep patties there longer than 3 hours and then toss them. Waitress line reach-in fridge units @ 30F & 35F. Ranch @ 38F.
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5/6/2014 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Handling of cooked products with same tongs as raw product and improper method of handling raw product observed. Cooked food products must be handled in such a way as to not risk contamination. *Discussed the following ideas - separate tongs; tongs in hot water; gloves for handling of raw; and washing hands after contact with raw meat.*
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean knives stored on knife magnet; which needed cleaning. Handle and store clean utensils in a clean and sanitary fashion to prevent cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors on cook line could use deep cleaning. Clean thoroughly to prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sinks stocked throughout facilityAll refrigeration @ 40F or below-sauces 38F - 41F-meats @ 39F - 40F-cooled items (beef) @ 39FCooling process not observed but description is okRaw product stored under ready to eat itemsDishwasher @ 50ppm chlorineTest strips availableNo sign of pestsEcolab is Pest Control Operator*Reviewed reports and no evidence found. Advised operator that any structural concerns noted on PCO report must be addressed immediately.Sanitizer buckets in place*Reviewed proper set up of 50-100ppm chlorine with operator. Buckets must be changed every 4 hours or when visibly dirty. *Discussed set out butter mixture and the need to only set out enough for 4 hours or set mixture on ice to maintain 40F.Chemical storage ok
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7/22/2013 | Routine Inspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [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. Reach-in for pizza prep: 60F; need to remove all food from this unit until it is repaired - items moved or iced on site. Front reach-in fridge near cook line used for breakfast:50F - all items removed and put in fridge or iced while on site. Operator says unit is fine in the morning but sometimes has a hard time during lunch due to hot grill; until was cooling down during inspection to 43F . Operator is going to maintain temperature logs for unit; temperature is going to be checked every hour to ensure food is at correct temperature and pulled to large fridge if temperature is above 42F. This system shall be utilized until unti is repaired or replaced.
- [2] Food protected during storage; preparation; display; service; transportation
Observed ice formation in walk in freezer and ice was leaking onto food under fan unit. Unit is going to be repaired; in the mean time; do not store any food under unit where ice is forming to reduce food contamination.
- [4] Number; convenient; accessible; designed; installed
Need to install hand sink near back prep sink near ice machine. Ensure handsink is installed in adherence with Washoe County Regulations. 2 compartment prep sink was being used as a handsink and prep sink; discontinue this practice. Suggest installing handsink next to ice machine.
- General Comments that relate to this Inspection
Handwash clean and stockedDishwasher 100 ppm CLSanitiser buckets 100 ppm CLAll other food storage besides what is mentioned above was goodWalk-in/reach-in fridge <=0FAll other fridges <=41FHot holding good: gravy 144FObseved good hand washing on siteIce machine clean/scoop storage good
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9/10/2012 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Handsinks were fully stockedAll Reach-in Refrig. were <40FWalk-in REfrig.(s) were both <40FWalk-in Frzr. @ -5FTemps noted:Clam Chowder @174F; Hot Oatmeal @171F; Plated Chicken breast sand @163F; Plated Hamburger @188F; Plated Turkey wrap @ 45F; Plated Ham & Eggs @192F;Raw burger patties @39FAll scoop handsle properly storedAll Dry goods were 6" above floorAll countertops were cleanSanitizer buckets used for surface wiping - tested - 100 ppm ClEmp. restroom fully stockedSanitizer dishwasher used for utensils - tested - 100 ppm Cl
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8/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted in inspection of 7-29 -2010 have been corrected.
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8/6/2010 | Routine Inspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Roast Beef slices found @ 54F; Ham slices found @53F; country gravy found @97 F for H-holding **Note: All items were voluntarily discarded.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [1] Thermometers provided and conspicuous
Must provide thermometers for food temp measurement as well as in cold holding units.
- [5] Hands washed and cleaned; good hygienic practices
110) Employees must eat or smoke in designated areas away from all food operations. Cigarette packs and open drinks found on kitchen prep table.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Ice machines need to be cleaned thoroughly and kept on a regular cleaning schedule to prevent build-ups of mold; rust and calcium.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [4] Number; convenient; accessible; designed; installed
Need to replace cracked/deteriorated handwashing sink in rear prep area.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface: Repair/replace broken tiles in back kitchen areas.350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Ceiling throughout kitchen area in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface: Dish washing areas and all Food prep and storage areas.
- General Comments that relate to this Inspection
Kitchen and Food prep/dishware cleaning areas all in need of a thorough Deep Cleaning.Need to remind cook staff to constantly monitor all food holding and cook temps.Temps noted: Cooked steak @178F; cooked sausage link @201F; cooked Hashbrowns @163F; cold Corned Beef slices @40F
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7/29/2010 | Routine Inspection 1st | 71 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Need to clean ice machine and keep it on a routine maint. schedule.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Must provide a covered waste receptacle in single unisex Emp. restroom.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(Broken/cracked tiles in back kitchen area) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Handsinks were fully stockedWalk-in refrig. @35FWalk-in Frzr. @-2FAll Reach-in refrig were <40FAll Reach-in frzr's were <0FTemps noted: Country Gravy @159F; Chili @ 168F; Cookedc Denver omlet @144F; Tuna salad mix @35FSanitizer dishwasher used for dishes - tested - 100 ppm ClDumpster area clean
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8/6/2009 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up on deflector plate of ice machine. Clean ice machine and maintain to ensure safety of ice served to customers.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sink for servers has leak. Repair hand sink and maintain as constructed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall in need of repair by dish washer. Repair wall to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked and used.-Ice scoops properly stored.-Salad reach-In 38F.-Hot holding -Oatmeal 192F. -Chili 163F. -Mashed potatoes 166F. -Country gravy 178F.-Cold holding -Hamburger 40F. -Steak 39F.-Wiping cloth sanitizer at 100 ppm chlorine.-Dish washer sanitizer at 200 ppm Quat.-All lights properly shielded.-All cointainers properly labeled.-All items stored at least 6" off the ground.-Walk-In 38F.-Walk-In 40F.-Freezer 0F.-Employee bathroom properly stocked.
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8/19/2008 | Routine Inspection 1st | 95 |
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