- [1] Original container; properly labeled
Observed deli meat sliced on site that was not dated. Need to date items to ensure it is not kept over 7 days. Corrected on site.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed plastic tubs of chicken pot pie from 2/9 @ 43F. All other soups and sauces were 41-42F. Chicken pot pie was voluntarily discarded. Reviewed cooling process with staff and they are not checking temperatures to ensure food items are being cooled properly. Need to use cooling logs until further noticed. Ensure food items are being cooled from 135F-70F in 2 hrs and 70F-41F in 4 hrs. Recommended moving tubs of soups and sauces away from door and cooling in metal container before transferring into plastic tubs in fridge. Corrected on site. Observed container of garlic-butter mix on the counter in cook line. Staff said they made it this morning and leave it out all day. Must discontinue this practice. Recommend using smaller containers. If facility wants to use time as a control; they must have written procedures approved by Health District. Butter was voluntarily discarded by contact. Corrected on site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed knives soaking in sanitizer buckets. Discontinue tis practice to prevent cross contamination. Corrected on site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed speed guns behind bar growing mold. Clean regularly to prevent build-up. Corrected on site.
- General Comments that relate to this Inspection
Floors and equipment clean; no pooling water at time of inspection.Reviewed cleaning schedule with contact.Observed proper storage of hoses and chemicals.No evidence of pests; facility has contracted with licensed pest control operator.**Keep personal items stored in area separate from manufacturing area.Recommend having head brewer certified and a Food Protection Manager.
- General Comments that relate to this Inspection
Observed proper cooling of sauce with ice water and cooling wands.All fridges <=41F. Food in freezer is frozen solid. Cookline:hamburgers off grill 158F. Facility does not cook hamburgers to order Soups 165-180FFried fish 178Fbreaded chicken 151F hot holdingSliced tomatoes 38F; 34FIce machine clean/scoop storage good Observed good handwashing by staff Dishwasher 100 ppm ClStaff was able properly verbalize concentration of dishwasher Handsink clean and stockedBathrooms clean and stockedBus are clean and handsink stockedwonton filling made from chilled ingredients; @38F
- General Comments that relate to this Inspection
Observed:Clean floors and floor sinkProper separation of service ice and storage iceDishwasher final rinse temp at 180F. ** Make sure all staff know the final rinse temperature for dishwasher should be at least 180F**Hand sink clean and well stocked;Reviewed no bare hand contact with ready to eat foods.Coolers clean; all food stored properlyNo evidence of pest activity All fridges <=41F.
- [3] CFPM or person in charge present; certificates posted as required
See below
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected Checked cooling logs on 2/12/2016 and they looked okCooling logs checked today were done correctly and matched the temperatures of food items in walk-in fridge (black beans @41F). Continue to maintain cooling logs until further notice Deli meats are labeled and datedKnives no longer stored in sanitizer buckets Other CFPM's:Armando Ayala M130704 08/26/2918Gina Gonzalez M140070 10/14/2018Adrian Reyes M140038 09/30/3028Facility has had staff members fail a recognized CPI exam. Must submit written training plan. CFPM Garza said the current plan is to send them back to recognized exam class.
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2/17/2016 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Notes-Dish washer final rinse at 180F.
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10/6/2015 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
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
High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F. Use dish washer in kitchen until unit in bar is fixed.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up on deflector plate of ice machine. Discard ice and clean unit before using ice from unit.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Dry products properly stored.-Chemicals properly stored.-SDS for all chemicals stored in the office.-All equipment is clean in place.-Entire area is hosed down daily.-No pest control issues.
- General Comments that relate to this Inspection
Notes-CFPM list for FacilityArmando AyalaJames Garza (only one to take test during past year and passed)Gina GonzalezAdrian ReyesAlfredo QuengaTom YoungGuillermo PlasenciaAll other employees are certified and registered with Washoe County as CFPM'S.-Hand sinks properly stocked and used.-Wiping cloth buckets out front at 300 quat.-Wiping cloth buckets in back at 100 chlorine.-Reach-In 32F.-Reach-In 38F.-Walk-In 36F.-Freezer 0F.-Walk-In 32F.-Pizza prep unit cold holding-Pepperoni 39F.-Salmi 40F.-Meatball 39F.-Chicken 40F.-Ham 40F.-Reach-In 36F.-Reach-In 38F.Hot holding -Chicken 170F.-Sauce 180F.-Soup 178F.-Dish washer santizer at 100 chlorine.-Test stripes available.-All items stored at least 6" off the ground.-Date labeling observed.-Proper cooling observed.-Glove use observed.-Bathrooms properly stocked.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Ice scoop properly stored.-Reach-In 36F.-Reach-In 38F.-Reach-In 38F.-Speed guns clean.-All items stored at least 6" off the ground.-All lights properly shielded.-Wiping cloth sanitizer at 300 quat.
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10/1/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 9/22/14ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.PIZZA PREP REACH-IN HAS THERMOMETER AND FOOD TEMPS ARE BETWEEN 41F-43F.DOCUMENTING COOLING TEMPS ON LOGS. USING ICE WANDS AND ICE WATER BATHS TO COOL PRODUCT DOWN. PROPER COOLING TEMPS ARE BEING MET.CHLORINE TEST STRIPS NOW AVAILABLE.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 9/22/14ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.HIGH TEMP GLASSWASHER GOOD AT 180F AT MANIFOLD. NEW THERMOSTAT GUAGE ORDERED AND INSTALLED.BROKEN GLASS CLEANED OUT OF GLASS REACH-IN.BEER KEG COOLER CLEANED.DOOR GASKET HAS BEEN ORDERED AND WILL BE INSTALLED WHEN RECEIVED.
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10/2/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed product in pizza area cold holding unit all above 40F. No thermometer available to verify unit temperature. All potentially hazardous food was placed in walk in to cool to below 40F. Store product on ice to ensure proper holding temperatures until unit is repaired or replaced.Observed soup in walk in refrigerator that had been cooked at 11:30 still at 96F. Soup was removed; divided into small portions; placed in ice bath and stirred with ice wands. Temperature lowered 40F in 30 min. Ensure cooling procedures are followed to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
No thermometer available in pizza reach in. 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
Facility has high temp dishwasher. Gauge not working. Thermometer run through a cycle reached 161F. Repair or replace dishwasher to ensure proper sanitization temperatures are reached. Do not use until unit has been repaired and reinspected. Use kitchen dishwasher.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility has chlorine dishwasher; but only quaternary test strips. Provide appropriate chemical test strips (chlorine) to ensure sanitation of dishwasher. Ensure unit is primed to remove air from line when a new chlorine bucket is installed. Dishwasher should be checked at least once daily with test strips to ensure effective sanitation.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for sanitizing buckets. Provide proper chemical test kits (quat) to test buckets. Buckets should be checked when changed and throughout the day.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed broken glass in bottom of glass reach in. Remove broken glass to ensure employees and customers are not injured. When broken glass is present; remove as needed.In beer keg refrigerator; observed build up on the bottom of unit. Clean to remove build up.Replace torn door gasket in root beer refrigerator.
- General Comments that relate to this Inspection
No violations noted at time of inspection.-chemicals properly stored-SDS sheets on site-no pest control issues-all hops properly stored
- General Comments that relate to this Inspection
Notes:-hand sinks stocked and observed good employee handwashing-walk in - temps good. ranged from 41-43F.-walk in freezer good; all frozen-sanitizer buckets 200ppm quat-cook line all food properly stored; good holding temps-use color coded tongs on cook line-ice machine clean; scoop properly stored.-facility is keeping unit temperature records - discussed adding cooling logs for batch cooking.-garbage area clean
- General Comments that relate to this Inspection
Notes:-hand sink available and properly stocked.-speed guns clean-ice scoop properly stored
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9/22/2014 | Routine Inspection 1st | 86 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace torn/damaged refrigeration gaskets; in addition; clean gaskets where needed.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean out glass chiller; observed some debris/broken glass.
- [1] Wiping clothes: clean; use restricted
Sanitizer solution for wiping cloths checked at 0ppm; observed sanitizer dispenser empty. Maintain all sanitizer buckets at 200-400ppm quatinary ammonia or 50-100ppm chlorine.(correction on-site)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed areas in food preparation area with missing tile grout; repair all floors in food preparation area to ensure a cleanable surface. It is important to prevent water collection/pooling in between tiles. (this could could contribute to microbial growth.)Repair base coving at freezer walk-in entrance; area is damaged.
- General Comments that relate to this Inspection
No violations noted at the time of inspection:Reviewed brewing process; no problems noted.All tanks properly washed/sanitized between uses; facility has MSDS data for all chemicals used on tanks.Regular Licensed Pest Control service with no indication of activity.Facility checked very clean.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beer cheese sauce/soup at 166F; french onion soup at 171F; beans at 185F; mashed potatoes at 156F; rice at 157F.Cold-holding checked good; cheese at 38F; dressings 36-39F; tomatoes at 36F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Walk-in refrigeration checked at approximately 35F; products dated and properly stored.Handsink stocked and functional; please renew caulking around handsinks.Reviewed the importance of not using bare hands with ready-to-eat food products.Reminder: if any employees have GI symptoms; ensure they are excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders checked clean.Handsink checked stocked and functional.All reach-in refrigeration checked within regulation at <40F.Ice properly dispensed.High temperature dishwasher checked within regulation @ >180F.
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8/13/2013 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed broken glass/debris in glass coolers. Also observed standing water in cooler by handsink. Clean coolers and remove standing water. If standing water problem persists - repair.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Reviewed brewing process - no problems noted.Reviewed cleaning and sanitizing procedures.Facility clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Handwashing observed - goodDiscussed glove use requirements for when new WCHD Regulations take effect. No bare hand contact of ready to eat foods will be allowed when new regulations are adopted.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.All refer units at 40 f or below-chicken 38 f; turkey 41 f; roast beef 38 f; mashed potatoes at 39 fHot holding temps good-soup 170 f; aus jus 155 fLine checks done in am and pm. Discussed cooling procedures. Operator knowledgeable on time/temp requirements for cooling. Ensure staff is following required procedures. Dishmachine sanitzing at 100 ppm chlorine. Test strips on site.Quat sanitizer buckets at 200 ppmFacility clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Coolers at 33 f and 35 fHigh temp dishmachine ok-wash @150 f and rinse @ 180 f. Monitor machine as it took two times to reach required temperatures.Quat sanitizer bucket at 200 ppm. Ensure buckets are changed out every two hours or more often as needed. Also ensure test strips are available in the bar so employees do not have to walk to kitchen.Discussed process for reflling growlers. Ensure tubes are washed; rinsed; and sanitized and air dried between patrons.Bar very clean and well kept.
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7/16/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Reinspection from 3/31/11 inspection.-Violation corrected. High temp dishwasher sanitizing at 180 f. Ensure staff checks machine routinely to ensure machine is sanitizing at proper temp.
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4/6/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temp dish machine sanitization rinse at 168 - 170 f. Dish machine must reach temperature of 180 f minimum on sanitization rinse. Facility to utilize kitchen dish machine until repaired.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink/restroom properly stocked. Discussed importance of handwashing/employee hygiene. Ensure employees ill with GI symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reviewed brewing process with staff. No issues noted. Reviewed cleaning and sanitzing procedures - good.Facility very clean and well kept.Observed paint peeling over brewing kettles due to warm moist environment. Facility in the process of obtaining bids for repair.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Handwashing observed.Discussed employee health. Ensure employees ill with GI symptoms (vomiting; diarrhea) are excluded for at least 48 hours after symptoms stop.All refer units at 40 f or below-mashed potatoes at 40 f; turkey at 38 f; tuna salad at 38 f; sausage 41 fHot holding temps good-Soup 165 f; beans 170 f; chicken breast 162 fFacility does 2 line check per day. Records reviewed - good. Recommend doing additional line check after lunch to verify temps after lunch rushDiscussed cooling procedures - goodManager very knowledgeable about proper cook temps; reheating temps; cooling; and general food safetyDishmachine sanitizing at 100 ppmQuat sanitizer buckets at 200 - 400 ppmFacility clean and well keptFacility needs to remove shelf over handsink on cook line. Shelf makes the handsink very hard to access.Certified Food Managers need to obtain WCHD Certification.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. (Ensure handsink has paper towels at all times.) Discussed importance of handwashing.Ensure employees ill with GI symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer units at 38 f; 30 fBar very clean and well kept
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3/31/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the opening inspection conducted on 7/19/2010 have been corrected.Glass washer checked at 150 F on wash cycle and 180 F on final rinse cycle.Plans to open on 7/23/2010
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7/21/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Plans to open on 7/23/2010
- General Comments that relate to this Inspection
The items noted on the previous construction inpsection conducted on 7/14/2010 have been corrected.All hand sinks are provided with soap and paper towle dispenser s. Dish washer at 120 F and 100 ppm chlorine concentration.Steam table at 161 F; hot-holding cabinet at 150 F.All refrigerated equipment checked at below 40 F and freezers at 0 F.Ok to issue permit to operate.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.RIsk category 4 assigned. Facility must provide Certied Food Protection Manager during all hours of food operations by 9/19/2010.Plans to open on 7/23/2010
- General Comments that relate to this Inspection
Ok to issue permit to operate.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of bar service operations.Installation of drain lines for draft beer coolers and glass washer to be completed this day.Glass washer not yet set up with chemicals; kitchen dish washer to be used for cleaning and sanitizing of bar utensils and glassware if needed. Plans to open facilty on 7/23/2010.
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7/19/2010 | Opening Inspection | 100 |
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