- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
The following items were found to be out of temperature in the walk-in fridge: sour cream @ 47F2 restaurant Caritas from last Sunday 44-45F5 gal bucket of black beans @ 46F2 restaurant pans of beef stew @49-50F5 gal bucket of soups and jambalaya @47F5 gal bucket of beer cheese soup at 46F5 gal bucket of macaroni noodles @60FAll food items were voluntarily discarded. Reviewed cooling process with contact which involves using a cooling wand in a container in an ice bath. Fridge unit may not be working as the ambient temperature was 44-45F. All food items are dated; labeled and covered.Corrected on site
- [4] Facilities to maintain product temperature
The external thermometer which is connected to an internal monitor read 39F; but the ambient temperature measured 44-45F with both a thermocouple and an additional thermometer that was placed in the fridge during the inspection. Food items were moved to other cold holding units including commercially packaged cheese; vegetables and salsa what was @42F. Unit cannot be used until it can hold at least 40F. The refrigeration company was called during the inspection. Unit must be repaired or replaced within 48 hours of this inspection or the permit may be suspended. Facility has other make up tables for cold holding; but has significantly reduced capacity for cooling. Contact said they will be utilizing the other location for cooling; cooking and transporting food to this location until the fridge is repaired or replaced.
- General Comments that relate to this Inspection
All other reach-in fridges and make up tables were <=40FObserved good cooling process during the inspection with a cooling wand and ice waterFood storage goodDishwasher 50 ppm ClAll cold holding units have thermometersHandsink clean and stockedMeat slicer clean Make up table cold holding:tomatoes 39Fsliced turkey meat 40FMac and cheese was @ 60F in make-up table near prep sink; but had only been cooling 2 hours; staff finished cooling process in ice bath Bathrooms clean and stockedIce machine clean/scoop storage goodDue to the amount of cooling at this facility; the risk level is going to be increased to a 4. There 2 other staff who are Servsafe certified on staff.
- General Comments that relate to this Inspection
Handsink clean and stockedObserved final rinse on dishwasher >=180F; ensure all staff know what minimum final rinse temperature to ensure proper function Food storage goodExpiration dates current All fridges <=40FBathrooms clean and stocked Sanitizer bucket 200-400 ppm Cl
- General Comments that relate to this Inspection
Facility is very cleanWalls and ceiling has been repainted Fridge <=40FBathrooms clean and stockedFood storage good
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected. Walk-in fridge has been repaired. All the thermometers in the walk-in fridge read 38-40F. Air blowing from the vent from the condenser was 30-32Fraw white fish 40Fsliced tomates 38Fbeer cheese soup 42-43FCucumber salad 39FDishwasher 100 ppm ClObserved good handwashing by staff during inspection
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2/20/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All violations from last inspection have been correctedHandsinks clean and stockedFridge has been repaired and did not observe pooling water in the unitDishwasher 100 ppm ClContact said they are installing a sheet of stainless steel on the wall to the left of the hood.
- General Comments that relate to this Inspection
Violation from last inspection has been corrected; Quat test strips available. Sanitizer bucket tested 200-300 ppm Quat
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1/23/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Corrected on site; was measuring 50-100 ppm Cl. Staff is going to rewash some of the dishes to ensure proper sanitization of food contact surfaces and dishes.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility is using Quat tablets in the bar 3 compartment sink and sanitizer buckets. Facility is following manufacturing instructions for solution; but needs to have test strips to confirm proper sanitization levels.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed water pooling on the back shelf of the north make-up table on the end of the cook line. Non food contact surface not maintained properly. Repair/replace unit so it is not pooling or leaking water to prevent food contamination.
- General Comments that relate to this Inspection
Contact said they are starting a facility-wide deep clean that is conducted twice a year. Suggest including a deep clean of the floors under the racks in the dry storage; all cold holding units and all shelving units. The on the left side of the hood is also becoming worn due to the heat and grease. If this surfaces becomes more worn; it will need to be replaced so the surface is smooth; sealed and easily cleanable.All fridges <=41FFreezer <=0FFood storage goodIce machine clean/scoop storage goodHot holding: beans 170FObserved proper cooling of sauce/soup with ice wands. Ensure there is a staff overseeing cooling processes to ensure proper coolingHandsinks clean and stockedBathrooms clean and stocked
- General Comments that relate to this Inspection
Contact said they are in the process of repairing the floor; he is going to send me copies of bids or invoices for the work; Speed gun holsters cleanIce scoop storage goodHandsinks clean and stocked. Observed service napkins and paper hand towles being stored under the soap dispenser. Recommend relocating the soap dispenser or napkin/towel storage to prevent cross contamination.3 compartment sink 200-300 ppm QuatObserved >=180F on final rinse onm dishwasher; staff was able to verbalize proper minimum temperature for dishwasher Bathroom clean and stockedFridges <=41FFood storage good
- General Comments that relate to this Inspection
The walls of the brewing area are being repainted to further waterproof and seal the walls. Stainless steel has also been installed on certain sections of the walls. Walk-in keg fridge <=41FArea is cleaned and sanitized dailyFood storage good
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1/17/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correcdFloors in dry storage have been swept and are on a weekly cleaning scheduleAll exposed shelving in kitchen has been sealedCeiling tiles in kitchen have been replacedAll fridge units <=41FAll food grade containers have been cleaned and are on a routine cleaning scheduleIce machine clean/ice scoop storage goodDishwasher 100 ppm Cl
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6/13/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed a shelf and a panel for hanging utensils near the prep sink made of wood. Exposed wood was observed. Need to seal so these surfaces are smooth and cleanable.Need to clean inside the make-up table on the cook line; observed old lettuce and some food debris in the back of the unit. Need to clean to prevent food contamination and vermin attraction.Observed the accumulation of dust on the ceiling panels in the kitchen in on the screen in the walk-in fridge. Need to clean to prevent food contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to deep clean floors under the three compartment sink; in the dry materials/veggie storage (including under the racks); and under all units where food debris is accumulating. Suggest deep cleaning these areas more often to remove food debris and prevent vermin/insect attraction.
- General Comments that relate to this Inspection
Handsinks clean and stockedAll fridge units <=41FFreezer <=0FAll food storage goodDishwasher 100 ppm ClAll food covered and labeled Suggest replacing ceiling panels when they become saturated with grease to prevent food contaminationObserved good cooling practices with rice in a shallow restaurant panThe threshold under the back door is becoming worn; suggest replacing weather stripping to prevent access by vermin Rice on hot line 170FBus stations clean; handsink clean and stockedOperator has requested an electronic only copy of this inspection report
- General Comments that relate to this Inspection
All handsinks clean and stockedFacility is testing a new glass washer that is chlorine based; facility is using test strips from the dishwasher in the kitchen. Reviewed minimum 50 ppm Cl sanitizer level for this type of machine. Ensure all wrapped utensils are facing with the eating surface down to prevent cross contaminationFloor around the floor drain is becoming worn. If area becomes too pitted and is no longer smooth and cleanable; floor will need to be replaced or repaired. All fridge units <=41FSanitizer buckets/3 compartment sink; >400 ppm Quat. Reviewed facility procedure for keeping towels in sanitizer buckets and changing water.If test strips start to become discolored they will need to be replaced to ensure proper sanitizer levelsDid not observe any signs of vermin in traps or in facilityOperator has requested an electronic only copy of this inspection report
- General Comments that relate to this Inspection
All brewing utensils and instruments are stored and/or cleaned in iodine or acetic acid solutionsFloor cleaned an a very frequent basisFacility is currently in the process of resealing walls to prevent mold growthFridge <=41FFloor in walk-in fridge is becoming worn. If floors becomes too pitted and is not easily cleanable; floor will need to be repaired or replaced.Operator has requested an electronic only copy of this inspection report
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5/2/2013 | Routine Inspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed 5 gallon container of "Pasoli" soup containing meat and beans at a recorded temperature of 60 F. This soup was prepared and cooked the day before. 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.* 5 gallons of Pasoli soup voluntarily discarded.Reviewed with operator 2 step cooling process. Do use the ice paddles and ice water baths to rapidly cool soup to 70 F within first two hours. Soup can than be cooled from 70 F to 40 F within next 4 hours. Do conduct a cooling study to make sure that hot foods are being properly cooled within the appropriate time limits.
- [2] Wash; rinse water: clean; proper temperature
Do use either chlorine bleach sanitizer or Quaternary ammonia to sanitize clean in place equipment such as the meat slicer between uses and at least once every four hours; break down entire meat slicer and wash; rinse and sanitize meat slicer. Discontinue using "Top 10" as the sanitizer. This is a all purpose cleaner not intended for food service equipment. Do wash with detergent and water such as liquid soap; rinse with clean water and sanitize with either chlorine or Quat.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed large cutout in FRP board at mop sink faucet. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface. Do seal wall as to prevent water from entering this space and preventing vermin harborage.
- General Comments that relate to this Inspection
Guillermo Plasencia M080517 08/18/13; main CFPM.Cold holding temps. recorded:Raw salmon fillets @ 40 F; pasta @ 38 F; artichoke dip @ 38 F; turkey slices @ 43 F; raw cod fillets @ 39 F and mozzerella cheese @ 37 F.Thermometers present in all cold holding units. Hot holding temps. recorded:Vegetable soup @ 155 F.Do resurface or replace cutting boards. Operator stated that cutting boards had been resurfaced a week before. Observed cutting boards with heavy staining. Boards are washed and bleached daily. No foods are undercooked. All burgers are cooked well done. Beer batter for fish and chicken is made with pastuerized eggs. Dishwasher recorded with 100 ppm bleach.Food properly stored off ground and observed date coding being used. Observed good handwashing.
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6/18/2012 | Routine Inspection 1st | 92 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chemical test kit for Quaternary sanitizer used at 3 compartment sink.Quat sanitizer recorded at 200 ppm at time of inspection.
- General Comments that relate to this Inspection
Barwasher recorded with above 180 F rinse temperature.Bar guns and holders observed clean and free of any visible food debris buildup.Handsinks properly stocked with liquid soap and sanitary disposable towels.Cold holding checked OK and recorded below 40 F. Temperature logs reviewed and checked OK.Dairy dates observed current. Proper icescoop storage. Bathrooms observed clean and properly stocked. Action items to be completed by 06/12/12:Do post consumer advisory/alcohol warning in bar; on menu or in women's bathroom. A copy was given to operator at time of inspection.
- General Comments that relate to this Inspection
No violations observed at time of inspection.Floors have been resurfaced with epoxy. All beer making equipment is cleaned and sanitized with food grade approved chemicals.Action items to be corrected by 06/30/12:Do clean fanguards of all dust debris buildup in walk in reefer to prevent physical contaminant into items stored inside walk in unit.Do investigate leak inside grain room. Repair leak to prevent vermin attraction.
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6/5/2012 | Routine Inspection 1st | 98 |
- [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 several containers of food not covered in cold holding units. Do cover food when not in use.Observed bags of french fries sitting in condensate water inside reach in makeup unit. * 2 bags of french fries voluntarily discarded. Do repair leak at reach in makeup table/cold holding unit. Do not allow food to sit directly in pooled condensate liquid at bottom of reach in unit.
- [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 counters and cutting boards to prep areas in kitchen dirty. Operator shall maintain a clean and sanitary kitchen environment. Do create Standard Operating Procedures for regular maintenance and cleaning schedule for kitchen.
- [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.Facility shall clean duck mats under all barware on a routine basis. Observed surfaces dirty.
- [1] Storage; handling of clean equipment / utensils
Store all utensils used for grill in hot water at 140 F or higher. Use a hotel pan to keep water hot on top of flat grill for storage of cooking utensils. Do clean utensils at least once every four hours. Discontinue using chlorine sanitzer buckets for storage of cooking utensils.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored on counters and food prep surfaces. Discussed with operator to provide properly labeled sanitzer buckets for holding sanitizer solution.
- [1] Installed; maintained
Repair condensate leak at makeup table/cold holding unit. Observed entire bottom of makeup table with condensate water. Do not allow food to come in direct contact with condensate water.
- [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.Floor in kitchen in need of repair. Observed concrete aggregate exposed. Surface must be repaired to be impervious; smooth and easily cleanable. Discussed with operator time frame for repairing or resurfacing floor in back kitchen. Owner/operator stated that facility will remodel floor by January 1st; 2012. This will required the facility to close for 3-4 days. Owner will call Health Inspector by September 1st; 2011 for follow up on floor status.
- [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 barley/wheat storage room with heavy visible soil. Facility will clean floors daily and keep floor clean and in a sanitary condition. 350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Floor to be repaired by 01/01/12 at the same time floors in kitchen are scheduled to be remodeled.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 2 spray bottles of chemicals not labeled to its chemical contents. * Corrected on site.Reviewed with operator to label all chemicals when moved from original container to another container to prevent misuse. Do store all chemicals closed in their containers. * Corrected on site.
- [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 open bag of employee personal food stored with public food. Do designate an area for employees to store their open food items away from food prep. areas and food contact surfaces. * Corrected on site.
- [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.Discussed with operator to organize clutter in back alcove of brewery area. Remove all items not used in the operation of the business. Do store all clean equipment 6 inches off floor. Floor to be cleaned on a daily basis in this back area.Do designate an area for employees personal artifacts such as food; food container; foot deodorizer. Do not store any chemicals inside barley/wheat dry storage room.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Beer cheese soup @ 182 F; tomato bisque @ 178 F; black beans @ 179 F; mashed potatoes @ 170 F. Cold holding temps. recorded:Diced turkey @ 43 F; raw hamburger patties @ 40.3 F; diced tomatoes @ 43 F. Discussed with operator to maintain cold holding of food at 40 F or lower. Do adjust thermostat so that ambient air temperature is between 34-36 F. Notes:Reviewed with operator's employee sick policy. Discussed gastrointestinal illnesses and return to work policy. Facility knows when to report to Health departments food born illness complaints. 2nd Food Protection Manager: Paul Ganzer needs to acquire his Washoe County Food Protection Manager Certificate by bringing in his ServSafe certificate; $28.00 dollers and a picture ID to Washoe County Complex located at 1001 E Ninth Street; Reno; NV upstairs in Building B.A reinspection is required.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels.Alcohol warning posted in bar area.High temp dishwasher recorded @ 180 F at final rinse cycle.Quat sanitizer recorded at 200 ppm at 2nd well in 3 compartment sink. Speed guns and holders observed clean.Proper scoop storage.Discussed with operator to monitor cold holding of juices and dairy products to be at 40 F or lower.
- General Comments that relate to this Inspection
Brew kettles observed clean.Reviewed with operator cleaning process of beer making units. All checked OK and chemicals used for cleaning and sanitizing are used appropriately. Iodine; parecetic acid; sodium hydroxide are all types of chemicals used in the operation of the beer manufacturing. MSDS sheets are available and all chemicals are used properly.
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6/24/2011 | Routine Inspection 1st | 82 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several bags of barley and other dry ingrediant bags stored on floor. * Corrected on site. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
Observed no thermometer at reach in reefer at bar. Recorded thermocouple temp. of 34.6 F;
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11 AM - 11 PM
- General Comments that relate to this Inspection
No violations observed at time of inspection.Cold holding temps. recorded:Bread pudding @ 43.6 F; diced tomatoes @ 40-42 F; artichoke dip @ 42.7 F; shredded cheese @ 42 F; raw hamburger patties @ 43 F; shrimp @ 41 F; whole eggs @ 39 F; all makeup tables recorded between 40-45 F.Reviewed with operator to adjust thermostats to have cold holding (ambient air temp) around 36-38 F to cold hold foods at 40 F or lower. Operator adjusted temp. at time of inspection. Do use metal for cold holding at keep lids on food to assist cold holding next to hot grill line. Hot holding temps. recorded:Beer soup @ 170 F; grilled onions @ 180 F.Observed proper scoop storage for ice scoop and food on makeup line. All chemicals properly stored and labeled.Dishwasher recorded @ 100 ppm. Proper storage of cleaning equipment.All food properly stored.Handsinks properly stocked with soap and sanitary disposable towels.Action items to be corrected:1) Cover or patch hole underneath dishwasher to prevent vermin harborage.2) Clean icemachine lid on a daily basis to prevent food debris buildup.3) Do store cutting knives in ice/water bath with bleach sanitizer when not in use on makeup/cookline.4) Do refinish floors in dishwashing area to be smooth and easily cleanable by next annual inspection. Discussed Norovirus/ PVI Public Vomiting Incident with operator and sanitizing of fomite surfaces and disinfection after PVI incident.
- General Comments that relate to this Inspection
Notes:Reefer containing milk recorede @ 40 F.All dairy dates current.Quat sanitizer @ 300 ppm.Speed gun holders and speed guns clean.Discussed with operator to restrict use of wiping cloths. Do store all moist wet wiping cloths in sanitizer when not in use. Observed proper scoop storage. Handsinks properly stocked.Do post alchohol warning in women's restroom.
- General Comments that relate to this Inspection
Chemicals properly stored and labeled.Beef manufacturing uses Potassium Hydroxide; Sodium Hypochlorite (chlorine) as sanitizers for stainless steel tanks. Use of test strips for Peracetic acid at 85-100 ppm.Star san used as a sanitizer for all other surface sanitizers.Floor has been refinished to be smooth and easily cleanable.Discussed with operator beer operations. All tanks and small parts sanitized prior to beer making operations. All contact parts such as tubing also cleaned and sanitized. Facility has done a great job organizing clutter from previous year. Thank you. Action items to be corrected within 30 days by 09/06/10:Observed fruit fly/drain fly infestation in grain room. Facility shall seal all porous wood with paint so that bare wood will not absorb spills and attract vermin. Facility has active pest control operator. Do have pest control operator service grain room. Do replace ceiling tile in crawl space in grain room.Do repair hole in door to grain room.
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8/9/2010 | Routine Inspection 1st | 97 |
- [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.Clean all plastic stackable food storage containers and cambros of all food debris buildup.
- [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.Refinish lower shelf on metal prep table so that it is smooth and easily cleanable.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed 8 boxes of plastic cups stored on floor.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed dumpster area dirty. Do store all trash inside dumpster. Remove clutter and consider having dumpster serviced more frequently to accomodate overflow.Do keep lid on dumpster closed when not in use.
- [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 floor in processing beer area and in walk-in reefer in poor repair. Discussed with operator to repair floor by January 2010. Do call health inspector if delays occur.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall remove all unused equipment and clutter not used for operations.
- General Comments that relate to this Inspection
Notes:Cold holding checked OK: walk in reefer @ 38 F; reach in freezer @ 2 F. Reviewed cooling process of beer cheese soup; process checked OK.Reviewed time/temp. logs for restaurant all checked OK.Hot holding temps. recorded:rice @ 174 F; beer cheese soup @ 178 F.Dishwasher sanitizing @ 100 ppm chlorine. All food properly stored and covered.Chemicals properly stored and labeled. Discussed handwashing procedures with operator and use of wiping cloths.
- General Comments that relate to this Inspection
Notes:High temp. dishwasher with final rinse temp. of 182 F.All dairy dates current. Cold holding unit recorded 40 F.Speed guns and holders clean.Handsinks properly stocked.Facility shall locate soda lines 6 " off floor.
- General Comments that relate to this Inspection
Notes:Sanitizer used for cleaning is from Zep Perosan and is peroxyacetic acid. Facility does not use chlorine or Quaternay Ammonia as a sanitizer. Acid is being used properly in sanitizing. Sulfuric acid is used for cleaning tanks. Reviewed beer making process with owner; reviewed temp/check logs for beer tanks. All chemicals stored properly. Do relabel all spray bottles to their chemical contents to prevent misuse.
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7/14/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations from 8/25/2008 complete.Dishwasher high temperature thermometer dials replaced and working. Final rinse observed at 184 degrees.
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9/5/2008 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Certified Food Protection Manager Update:CFPM:Guillermo P. PlasenciaM08051708/18/2013
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8/27/2008 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed thermometers on high temperature dishwasher in bar area damaged. Checked temperature with thermometer and final rinse checked at 183 degrees; however; thermometers on dishwasher must be repaired.
- General Comments that relate to this Inspection
Mandatory reinspection on dishwasher thermometer dials. Ambient temperature in two-door reach-in refrigeration unit checked at 38 degrees. Date marking codes for all dairy products checked good.Ice properly dispensed separate from the cold plate.Handsinks properly stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Reminder: Tom Young's Certified Food Protection Manager will expire on 10/14/2008. Please update certification before expiration. A list of approved Washoe County Health Department approved instructors provided to Tom H. Young.All sanitization procedures in Brewery checked good; all equipment and tanks are sanitized at temperatures of 180 degrees and above. Brewery equipment and parts are also sanitized with peroxyacetic acid. Various Brewery parts are soaked in an iodine bath solution; chemical test kits available. Sanitization of Brewery parts occurs after each use.
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8/25/2008 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Cutting boards on main line observed with deep cracks. Facility shall replace cutting boards to ensure a sanitary preparation surface for foods. Deep cracks; pits; and recesses could be an area for bacteria growth.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed door going into beer manufacturing area with several large holes. Facility shall replace door or patch holes.
- General Comments that relate to this Inspection
Notes:Guillermo Plasencia has recently completed ServSafe; however; he must come to Washoe County District Health Department and register as a Certified Food Protection Manager.Hot-holding checked good; chicken breast observed cooking at 179 degrees; chicked soup holding at 154 degrees; and rice cooking at 167 degrees.Cold-holding checked good; cheese at 36 degrees; salsa at 41 degrees; ranch at 42 degrees.Dishwasher final sanitization rinse checked at 50-100ppm chlorine; in addition; sanitizer buckets available at 50-100ppm chlorine.All reach-in refrigeration systems operating within acceptable ranges; (36-42) degrees.Walk-in refrigeration checked at 38 degrees; however; all large bags of cheese need to be moved away from the cooling fans. The large bags of cheese under the cooling fans are blocking cold air circulation.All handsinks and restrooms properly stocked with sanitary towels and soap.Discussed cooling procedures; employee illness; and handwashing.
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8/22/2008 | Routine Inspection 1st | 97 |
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