- [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.Provide a thermometer inside the walk in cooler in a visible spot of unit. Food noted cold holding < 41 F. Provide chemical test kit for both chlorine and Quaternary Ammonia in dish washing area.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer level in 50 gallon bleach container for cutting boards noted with no recordable chlorine and water visibly dirty. * Corrected on site. ** Reviewed with operator to make bleach sanitizer fresh daily and change sanitizer solution at least once every 4 hours or sooner when sanitizer water has become visibly dirty.140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.*** Observed Quat Sanitizer at 3 compartment sink with low levels of Quat Sanitizer. Quat sanitizer must be at levels between 200-400 ppm. Provide test strips in this area and educate staff in dish room to use and test both chlorine/bleach and Quat sanitizer to be at proper levels.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace 4 broilers on cookline noted heavily corroded and in poor repair. During inspection broilers observed collapsed due to metal corrosion. These units shall be replaced with equipment that is durable and easily cleanable and in good repair.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Handwash sink noted blocked in main kitchen. * Corrected on site.Discussed with executive chef to designate a handsink in main kitchen for access to handwashing. Handsinks must be within 25 visible feet of any food service work area and dish washing area to promote proper handwashing.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations < 41 F. Cold holding temps. recorded: Cooked shrimp @ 40 F; garlic mixture @ 41 F; noodles @ 39 F and raw chicken @ 37 F. Final cook temp. of pork chops noted between 165 - 176 F and beef steak @ 155 F. Hot holding temps. recorded: Smoked pork loin @ 145 F; sausage @ 157 F and cheese sauce and turkey sauce in ban marie between 171-172 F. Discussed with executive chef and food handlers proper handwashing and appropriate times. Kitchen uses disposable gloves when handling ready to eat foods. Reviewed cross contamination and Norovirus prevention with operators. Facility knows when to report foodborne illness to health authority. Reviewed with chef employee sick policy. All GI illnesses are an automatic 72 hour (3 day) exclusion policy per GSR management for all personnel. Any illness over 3 days requires a doctor's note to return to work. Facility has an active and working sick policy and return to work policy. Discussed with operator to communicate with food handlers to report GI illnesses if family members are ill at home with symptoms of diarrhea and vomiting. Discussed disinfection procedures for Norovirus.Please replace broken equipment by stated abatement date. Failure to correct violations by abatement date will result in reinspection fees being accessed. Please call health inspector if an extension is needed at 775-328-2682.
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3/24/2016 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
A new unit has been ordered - PO attached. Unit will be installed when it arrives. Ensure unit is holding at 41F or below before loading.
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7/17/2015 | Routine Reinspection 3rd | 100 |
- [4] Facilities to maintain product temperature
Unit remains out of service. Engineering has worked on unit; however; unit measured at 50F ambient air temperature.Jerry Ignatich stated a purchase order for unit will be submitted for a new reach in. Jerry will email copy of purchase order to inspector by 6/10/15.
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6/8/2015 | Routine Reinspection 2nd | 96 |
- [4] Facilities to maintain product temperature
The following violation continues to exist: observed 3 door reach in with ambient air temperature of 48F. Hot dogs measured at 50F; hamburgers measured at 51F. Per operator these items had been in the unit for 20 minutes. Items were moved to walk in. DO NOT USE UNIT until repaired or replaced and holding food at 40F or below.Repair unit by 6/7/15 or a reinspection fee may be accessed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
This violation continues to exist:Observed 2 large holes in the walls of the pot storage room. Repair wall.
- General Comments that relate to this Inspection
Other violations noted have been corrected:-storage room has been cleaned-soap suds have been cleaned
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6/5/2015 | Routine Reinspection 1st | 95 |
- [4] Facilities to maintain product temperature
Observed three door reach in with an ambient air temperature of 55F. Raw beef temped at 51F; seared chicken at 46F. Per operator; these items had just been placed in the reach in as they are being prepped for an order tonight. Repair or replace unit to maintain food at 40F or below.Discontinue use of unit until repaired.
- [1] Storage; handling of clean equipment / utensils
Observed racks in pot storage room stored under vents with large amounts of dust and debris build up on vents and black marks observed on walls. Clean all pots; store pots inverted to protect them from dust; and clean vents.
- [1] Installed; maintained
Observed floor drain with soap suds around it. Employee stated that when a large amount of water is flushed down the drain from the 3 comparment sink; that the drain will overflow with soap suds. Clean drain lines to prevent back ups.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed 2 large holes in the walls of the pot storage room. Repair wall and clean wall of grey residue.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed good employee handwashing. Discussed proper handwashing procedures; glove use; and no bare hand contact with ready to eat foods.-the main kitchen is responsible for making soups and sauces for all venues; and all banquet orders.-Discussed cooling procedures with no issues noted. Cooling stock in blast chiller measured at 50F after 3 hours.-Discussed final cook temperatures; reheating temperatures; thawing procedures with no issues noted.-walk ins checked ok - walk in 1 - marinara 38F; cooled stock 38F; chicken wings 40F. Walk in 2 - stuffing 37F; sausage 41F.-temperature logs are being kept; reviewed with no issues-3 compartment sink and test strips available; did observe case for test strips with dirt build up. Ensure concentration of sanitizer is tested at least daily to ensure proper sanitization of dishes.-sanitizer bucket at 200ppm quat-food stored properly-chemicals labeled and properly stored-date marking procedure in place; discussed first in; first out with no issues noted-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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6/4/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-walk-in at 38F -cooked marinara sauce; deli meats at 38F to 40F -chowder in cooling process at 60F to 90F-discussed cooling procedures. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F in an additional 4 hours-hot holding: -breakfast sandwich-three-comp. pot washer sanitizer level at 200 ppm quat-chemical test kits available-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms are excluded for the duration of symptoms and 48 hours after symptoms stop.
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5/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of 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 stuffing; sauces 39F -43F -raw meats 36F-40F-blast chiller – meat sauce at 35F-discussed cooling procedures with operator with no problems noted-raw product stored properly – no cross-contamination issues noted-no hot holding at time of inspection-three-comp. sink used for wash; rinse; sanitize-food and single service items stored 6" above ground-restrooms stocked and clean-chemicals labeled and stored properly-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of illness and 48 hours after symptoms stop.
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7/30/2013 | Routine Inspection 1st | 100 |
- [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 inside fryer cabinets grease debris/sludge - clean inside all fryers to maintain sanitary condtions and to prevent vermin attraction. Correct by 5/11/12.
- [1] Installed; maintained
Observed 3 compartment sink leaking from pipes. Shallow pan placed underneath to contain leak. Leak must be repaired by 5/11/12.Observed turn on for hot water broken - turn lever not securely fastened to turn on hot water. Hot water can be turned on. Lever must be repaired by 5/11/12.
- [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 floor in ice room dirty with trash; bowls; and glass jar. All floors must be clean on regular basis to maintain sanitary conditions. Corrected onsite.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cheese 39 f; Tomatoes 39 f; Beef 38 f; Ribs 38 f; Marinara 38 f; Soup 39 f; Brisket 39 f. All food products stored properly. Condensation units in good condition and no leaks.Hot holding: Potatoes 164 f.Baked chicken out of oven 170 f. Dry storage clean and all food product stored properly; have current dates and free from dents. Steamer; kettles; hood area clean and in good condition. Prep areas clean. Cookware and utensils clean and stored properly. Food bins and lids clean and scoops stored properly. All handsinks stocked properly and accessible. 3 compartment and prep sink operational. Floors and equipment clean.
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5/4/2012 | Routine Inspection 1st | 97 |
- [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.Observed crossiants stored above food bins with out being covered. All food items must be covered or placed on pan racks to prevent cross contamination issues. Correct by 4/27/11.
- [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 frying pan being used as a scoop for rice. Must use proper scoop in food bin. Corrected onsite.
- [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 behind grill area stainless steel wall coming away from wall. Stainless steel wall must be sealed to permanent wall. Correct by 5/2/11. Behind grill old caulking must be removed from this area. Any gaps must be recaulked to make area smooth; sealed; easily cleanable. Correct by 5/2/11.Caulking above 3 compartment sink never was replaced. Caulking must be re applied with new caulking above 3 compartment sink by 4/29/11 to prevent further enforcement action.
- General Comments that relate to this Inspection
The following was observed during the inspection: Walk in cooler @ 40 f. Beef 38 f; Sauces 38 f. Soups 38 f. Blast chiller - floors clean - sauces cooling while onsite @ 50 f after 2 hrs. Cookware; utensils clean and stored properly. Equipment - Kettles; braises; steamers; clean and in good condition. Trench drains clean. Ice area - clean and lighting ok. Hood/Grill area clean.Handsinks stocked properly w/ soap and p-towels.
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4/27/2011 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed above 3 compartment sink caulking in need of repair. Re-apply new caulking above 3 compartment sink to provide smooth; sealed; durable; and easily cleanable surface. Correct by 4/22/11.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed light bulbs out in hood/grill area. Repair light bulbs by 4/8/11.
- General Comments that relate to this Inspection
Opening inspections:Walk in cooler @ 40 f. Fan unit and pipes in good condtion. Walk in freezer @ 0 f. Fan unit and pipes in good condtion. Blast chiller cooling properly - floor ok.Equipment - ok. 3 compartment sink - ok - no leaks. Ceiling; floors; and walls - ok.
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4/4/2011 | Opening Inspection | 97 |
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