- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.Cantina refrigerator - chicken at 29FAsian refrigerator - chicken at 31F
|
5/13/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed Cantina refrigerator upright with ambient air temp of 55F; dressing at 47F; burittos at 45F. Unit was just loaded in preparation for dinner service - items moved to walk in.Observed Asian upright with ambient air temperature of 45F; several pans of noodles at 46-47F. Items had been cooked today and in unit approx 2 hours. Items moved to walk in.Repair or replace units to hold at 40F or below.Do not use units until repaired and holding at 40F or below.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed good employee handwashing-discussed future regulations of no bare hand contact with ready to eat food-discussed cooling procedures with no issues noted; cooling is done in shallow pans in blast chiller. Dip cooling in blast chiller at 61F after 1.5 hours. -final cook temperatures - fish at 180F; burger at 170F; raw/undercooked advisory posted on menu-walk ins; line units checked ok at 40F or below-hot holding checked ok - all 135F or above-discussed raw handling and thawing of product with no issues noted-ice machine checked ok-food all properly stored; no cross contamination issues noted-chemicals labeled and properly stored-sanitizer checked at 400ppm quat-date marking procedure in place; discussed first in; first out with no issues noted-regular pest control by Orkin; no issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
5/8/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.
|
5/30/2014 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Reach-ins still in the process of being repaired - units have been taken out of service until repaired - units must be repaired by 5/22/14
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected with the exception of the above.
|
5/19/2014 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
40) Repeat violation: Cold holding units (two cook-line units and northwest upright glass door reach-in) holding at 48F to 52F. All products inside units (cheese; cooked and raw meats; slices veggies and sauce at 47F to 50F removed to alternate unit Repair unit to maintain 40 degrees F or below to prevent bacteria growth.*Observed cold holding equipment logs in use - ensure equipment temperatures are checked and recorded on a daily basis and verified on a regular basis.Failure to corrected violation within timeframe provided will result in re-inspection fees.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly (raw chicken stored next to ready-to-eat celery and carrots on top-load make-up unit and raw chicken stored above products with lower cooking temperature in walk-in. Store all raw foods below cooked and ready to eat foods and by cooking temperature in the following order from top to bottom: fish; pork; beef; chicken to prevent potential cross Corrected on-site.
- [1] Installed; maintained
Hot water nozzle not functioning at north server station. Repair sink to ensure hot and cold running water for proper employee hand washing.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-observed employee hand washing-discussed future WCHD requirement of no bare hand contact with ready-to eat foods-cook-line wok make-up unit at 40F -chicken; pork; noodles 38F to 42F-cook-line cold holding drawers at 38F -precooked chicken wings 39F-upright cook-line reach-in at 40F -shell eggs less than 45F-discussed cooking temperatures and cooling procedures with no problems noted-hot holding: -shredded beef; soups; gravy 138F to 170F-walk-ins all less than 40F -cooled chicken; pasta; salsa; raw beef 37F to 42F-freezer less than 0F-products labeled and dated; discussed date marking procedures with no problems noted-ice machine clean; scoop stored properly-wiping cloth sanitizer buckets at 200 to 400 ppm quat-chemical test kits available-high temp. dishwasher checked above 180F for rinse cycle-restrooms stocked and clean-discussed employee health polices. Ensure employees ill with gastrointestinal symptoms are excluded for the duration of symptoms and 48 hours after symptoms stop.
|
5/14/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected - cold holding unit checked at 40F; toilet repaired adn dishwasher leak repaired.
|
10/23/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature - cook-line cold holding drawers at 50 to 55F. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. All food products just loaded and moved to reach-in until unit is repaired.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature at time of inspection. Unit repaired and checked at 180F for rinse cycle at end of inspection.
- [1] Installed; maintained
Repair toilet in men's restroom
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-walk-ins all less than 40F -cooled sauces; soups; deli meats; raw meats all 37F to 41F-cook-line make-up unit at 40F -hash browns; raw fish; raw chicken 40F-salad make-up unit at 40F-reach-ins (dessert/dairy) all less than 40F-hot holding: -soups; potato; gravy all 135F to 150F-discussed cooling procedures with no problems noted-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-food and single service items stored 6" above ground-discussed employee health policies
|
10/11/2013 | Routine Inspection 1st | 90 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed above dishwasher ceiling damaged. Repair ceiling by 9/11/12.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. Deli meat 38 f; Chicken 38 f; Beef 38 f; Pork 38 f; Cheese 38 f; tomatoes 38 f. All food products labeled properly and dated. All dairy products have current dates. Grill drawers coolers: Ham steak 38 f; Hamburger patties 39 f; links 37 f; steaks 36 f. Walk in freezers @ 0 f. All food products frozen.Standup refrigerators @ 40 f. Desserts 39 f; Cheese 38 f.Cook line makeup coolers @ 40 f; Sliced tomatoes 38 f; cheese 38 f; Garlic mix 38 f; Noodles 38 f; Diced chicken 39 f. Hot holding: Cream soup 156 f; Taco meat 168 f; Shredded chicken 163 f; Potatoes 160 f. Blast chiller: Soups and pasta @ 40 f. Room service area clean. Carts; linens; ice scoops clean and stored properly. Wok area/ Hood; Prep; and Server areas clean. Cookware; utensils clean and stored in clean area. Ice machines clean and scoops ok. Sani buckets @ 200ppm. Handsinks stocked properly and accessible. 3 compartment and prep sink operational. No leaks in plumbing. Sprayer in good condition. Dishwasher @ 192 f final rinse. Floors and prep area clean.Observed proper food preparation and handwashing onsite.Customer area clean and well maintained.
|
9/4/2012 | Routine Inspection 1st | 99 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed improper stored scoops & utensils in the following bins:1. Flour bins - Corrected onsite.2. Knife handle in sliced orange container. Corrected onsite.3. Strawberry syrup plastic spoon handle in product. Corrected onsite.4. Observed ice scoop in ice bin in server room. 5. Observed ice scoop in brown cambro ice bin in room service room.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed Potato peeler dirty with food debris. Peeler must be cleaned on regular basis to prevent cross contamination. Correct by the end of 12/9/11.
- [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.Observed lids of sauce buckets dirty with food stains in walk in cooler. All containers must be free of food stains and debris. Clean on regular basis to prevent cross contamination and maintain sanitary conditions. Correct by 12/9/11. Observed food bin covers dirty with food debris. Clean all food bin lids on regular basis to prevent cross contamination and maintain sanitary conditions. Correct by 12/9/11.
- [1] Installed; maintained
Observed leak in 3 compartment sink plumbing. Repair pipe that is leaking to prevent damage to floors and surroundings. Correct by 12/16/11. Observed at sprayer sink by 3 comp sink - pot sink sprayer not in good condition. Sprayer wrapped with old dirty rag and tape. Sprayer must be replaced with a new sprayer. Correct by 12/16/11.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors dirty in employees bathroom. All floors must be clean in ktichen and bathroom area. Bathroom must be cleaned on regular basis. 350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed floor by ice cream freezer pitted - floor must be smooth sealed durable and easily cleanable. Repair floor by 12/16/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed walls in kitchen in need of repair. 1. Hole in wall by fire extinguisher2. Entrance to back area of kitchen above entrance paint peeling on wall - wall will need to be repainted and surfaces smooth; sealed; easily cleanable. 3. Above hood area - wall in need of repair - paint on wall cracked and peeling. Wall must be repainted.Observed on ventilation guards built up dust debris clean all guards and ceilings where built up dust is present. Correct by 12/16/11.Observed by wok area ceiling not finished (Exposed drywall) from change of owner ship inspection. Crawl space area needs to be painted to make surface smooth and sealed. Correct by 12/16/11.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Light shield not installed above fryer. Light shield must be installed by 12/9/11 to prevent physical contamination of food products. Light shield missing from back area by dishwasher - install light shield to prevent Physical contamination of glass in glassware and cookware. Correct by the 12/9/11.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed cook on wok line storing personal drink on line next to prep area. All personal drinks must be stored in area away from cook and prep areas. Designate area for employee drinks. Corrected onsite.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 40 f. Baked potatoes 36 f; Pasta 36 f; Gravy 36 f. All food products labeled and dated. Freezer @ 0 f. All food products frozen. Condensation units in good condition.Walk in cooler 40 f. Steak 38 f; Cod 38 f. Condensation unit in good condition. Blast chiller 35 f. All food products stored properly. Salad cooler @ 40 f. Cheese 38 f; Lettuce 38 f.Cook line drawer coolers @ 40 f. Chicken 39 f; Hamburger 39 f; Ham 39 f.Cookline makeup units: Mushrooms 38 f; Tomatoes 38 f; Cheese 38 f. Cookline hot hold: Gravy 160 f; Mash potatoes 168 f.Steak on grill 167 f. Equipment in good condition and clean. Fryers clean.Cutting boards clean and in good condition. Handsink stocked properly w/ soap and p-towels.3 compartment operational. Hot and cold water. Floors and counters clean. Dishwasher @ 200 f Final rinse.Cafe Sierra categorized as a risk 3 facility.**Observed proper food prep and handwashing onsite**
|
12/9/2011 | Routine Inspection 1st | 91 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed large Traulsen refrigerator panel/ cover missing on top - Top collecting dust. All panels/covers must be re installed to maintain sanitary conditions. Correct by 4/22/11.
- [1] Installed; maintained
Observed large pot sink - water turn on for cold broken - Faucet must be repaired by 4/8/11.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink by Beer coolers leaking & spraying when water is turned on. All leaks must be repaired by 4/8/11.
- [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.Observed on cook line by Flat top and Traulsen refrigerator floor pitted deep to make hard for cleaning. All floors must be smooth; sealed; durable; easily cleanable surfaces. Repair floor by 4/22/11.Observed in prep area behind cookers - coving peeling from wall - All coving must be sealed to wall and in good condtion to prevent vermin entry and harborage. Correct by 4/22/11.Dishwasher had a leak and it was repaired underneath pipes - old cotton rags were used to soak up water. All cotton rags must be removed from floor. Correct by 4/8/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed in Produce walk in ceiling coming down. Ceiling must be stabilized with brackets for support. Ceiling does not present a hazard for food storage. Repair by 4/08/11.Observed ceiling work not finished by Asian Wok area. All ceiling work must be completely finished by 4/8/11.Observed above cook line old plastics strips on ceiling remove from ceiling and make surface smooth; sealed; in good condition; and easily cleanable. Correct by 4/8/11
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.1. Observed lights out in facility repair by 4/8/11. 2. Observed lights out in hood area and lights shields broken or removed - must be replaced by 4/8/11.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Back area by dishwasher cluttered with chairs and tables. Floors is dirty with food debris and containers. This area must be orgainzed and chairs and other items causing clutter must be removed. This area provides a place for vermin to habor and makes it hard to clean. Correct by 4/8/11.
- General Comments that relate to this Inspection
Opening inspection:Produce Walk in 40 f. Fan unit and pipes - ok. Walk in Freezer 0 f. Fan unit and pipes - ok. Meat Walk in 40 f - Fan unit and pipes - ok. Reach in cooler 40 f. Hood Area/cook line - ok. Handsinks - ok. Dishwasher @ 200 f for final rinse. 3 comp sink - ok.Blast chiller - ok.
|
4/4/2011 | Opening Inspection | 92 |
Restaurant representatives - add corrected or new information about Grand Sierra Resort & Casino Grand Cafe Restaurant, 2500 E 2nd St, Reno, NV »