- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
SOAP DISPENSER AT COOKLINE EITHER CLOGGED OR EMPTY. MUST ENSURE THAT SOAP IS ALWAYS AVAILABLE FOR PROPER HANDWASHING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED;GLASSWASHER GOOD AT 100PPM CHLORINE.SPEED GUN AND HOLDERS CLEAN.ICE SCOOP PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW REGULATION OF NO BARE HAND CONTACT WITH READY TO EAT FOODS INCLUDING CONDIMENTS. MUST USE TONGS; GLOVES; TISSUE PAPER OR UTENSILS WHEN HANDLING READY TO EAT FOODS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED EXCEPT LISTED ABOVE. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.LEFT PROPER HANDWASHING SIGNAGE WITH FACILITY.OBSERVED PROPER NO BARE HAND CONTACT OF READY TO EAT FOODS WHILE ON SITE.FINAL COOK TEMP OF CHICKEN AT 170F.ALL FOOD PROPERLY STORED AND COVERED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 200PPM CHLORINE.DID OBSERVE PANS OF FOOD IN WALK-IN UNIT THAT WERE IN THE PROCESS OF COOLING AND TIGHTLY COVERED WITH PLASTIC WRAP. DISCUSSED PROPER COOLING PROCEDURES AND NOT TO COVER ANY FOODS DURING THE COOLING PROCESS UNTIL PRODUCT IS 41F OR BELOW. DISCUSSED USING ICE WATER BATHS TO HELP WITH THE COOLING PROCESS. COOLING CORRECTED WHILE ON SITE.DISCUSSED NEW FOOD REGULATIONS. FOR A REVIEW NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthLEFT A LIST OF HOW TO OBTAIN A CERTIFIED FOOD PROTECTION MANAGER FOR ADDITIONAL STAFF TO BECOME CERTIFIED.FACILITY HAS NOT HAD ANYONE FAIL THE CFPM TEST WITHIN THE LAST YEAR.
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10/21/2015 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair damaged counter at service station handsink; area is no longer smooth and easily cleanable.Facility shall repair wall coving on front line (around handsink); area must be smooth and easily cleanable.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one handsink without soap; facility shall maintain soap at all handsinks; at all times; for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine.Handsink checked stocked and functional.Speed guns and cup holders checked clean.Ice properly dispensed.NRS 446 (Health Warning) properly posted.Refrigeration with dairy and juice checked at <40F; date codes checked ok.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; clam chowder cooking at 190F; au jus at 163F; fish deep fried and holding at 156F.Cold-holding checked good; ground beef at 42F; shrimp at 34F; blue cheese at 43F; chicken at 38F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available at 50-100ppm chlorine.All refrigeration and freezer units checked within regulation; walk-in checked at 35F; dessert case at 37F.Consumer Advisory posted for any raw or undercooked products.
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10/3/2014 | Routine Inspection 1st | 97 |
- [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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair lid on make-up refrigeration unit; inside/underneath section is detached and no longer smooth and easily cleanable.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine on final rinse sanitization.Ice properly dispensed.Refrigeration units checked at <40F.Speed guns and cup holders checked good.Please post NRS (446 Health Advisory); copy provided to operator.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking/hot-holding temperatures checked good; polsole/chicken soup at 168F; hamburger cooked to 189F; fish at 148F.Cold-holding checked good; tomatoes at 43F; shrimp at 42F; sea bass at 36F; salmon at 37F; lobster at 36F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Walk-in refrigeration checked at 35F; all other refrigeration and freezer units checked within regulation.Please practice glove use with preparation of any ready-to-eat foods.Handsinks checked stocked and functional.Provided copy of Consumer Advisory for any raw/undercooked animal foods.
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8/28/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Required corrections have been made.-Facility has a new salad prep refer unit on order and is currently using ice bath/alternate refer unit in the interim. -Walk-in cooler at 38-40 f. Continue to monitor temps on a routine basis.-Facility has also ordered a digital thermometer to help take faster temperatures. This should help facility monitor temperatures more efficiently. Thank you.
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9/5/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Salad cooler at 50 f. Product temped at 47 -50 f. Product had been in cooler about 3 hours and relocated to alternate cooler. Repair or adjust cooler so that it is able to maintain product at 40 f or below.Walk-in cooler at 44 f. Product temped at about 46 - 48 f. Inspector took temperature of cooler at beginning of inspection and after with no changes. Adjust cooler to maintain product at 40 f or below.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Dishwasher sanitizing at 100 ppm chlorine. Sanitizer buckets at 100 ppm chlorine. Bar is currently using restaurant test strips. Provide test strips for bar.Bar clean and well kept.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All other coolers at 40 f or below.-shrimp 41 f-turkey 38 f-chicken 40 fHot holding temps good.-soup 190 f-chicken breast 155 f-aus jus 157 fCooling procedures observed goodDiscussed taking and logging temperatures of coolers/food product to help monitor temperatures.Discussed rearranging raw meat products in refer drawers under grill with the meat product on the top at the lowest cook temp and the product at the bottom with the highest cook temp to prevent cross contamination.Facility clean and well kept.Dishwasher sanitizing at 50 ppm chlorine. Sanitizer buckets at 100 ppm chlorine. Test strips on site.
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8/27/2012 | Routine Inspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed chicken at 54 f in reach in stand -up cooler. Observed turkey at 63 f in make-up unit. Both were prepared two hours prior and not cooled sufficiently. Both products placed in ice immediately. Observed shrimp at 49 f in make-up cooler. Cooler adjusted and shrimp iced down. Cooler dropping temperature at end of inspection. Continue to monitor. Suspect cooling procedures are not being followed consistently. Ice bath procedures checked ok; but direct staff to ensure that product is completely cooled prior to placing in make-up unit or batching product back together. Highly recommend taking temperature logs and cooling logs to verify that procedures are working. Product must cool from 140 f to 70 f within two hours and 70 f to 40 f within an additional 4 hours.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing/employee hygiene.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after last bout of illness.Refer units at 38 f; 37 fDishwasher sanitizing at 50 ppm chlorine. Ensure staff check sanitizer with test strips at each shift.Sanitizer bucket about 200 ppm chlorine. Ok to lower to 50 to 100 ppm chlorineBar clean and well kept
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-product temped between 40 f and 45 f after lunch rush. Monitor unit to ensure that it recovers after rushes and adjust if necessaryRefer drawers under grill at 40 f-Fish 41fMake-up unit at 40 f-tuna salad at 42 fFreezer at 0 fHot holding temps good-rice 185 fDishwasher sanitizing at 50 ppm chlorine. Enusre staff checks dishwasher with test strips every shiftSanitizer buckets 100 -200 ppm chlorine. Ok to lower to 50 to 100 ppm chlorine.Food storage goodFacility overall clean and well kept
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7/14/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restrooms properly stockedDishwasher sanitizing at 50 ppm. Ensure staff is checking sanitizer concentration every shift to ensure correct sanitizer levels.Refer unit at 34 fBar clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing/employee hygiene.Discussed employee health. Ensure employees ill with GI symptoms are excluded from work for at least 48 hours after symptoms stop.Walk in cooler at 32 f-mashed potatoes at 40 f; lamb chops at 39 fRefer drawers under grill at 42 f after lunch rush-fish 43 f; pasta 42 fMake-up unit at 38 f-proscuitto at 39 fSalad unit at 50 f. Chef adjusted at time of inspection. Continue to monitor to ensure unit maintains 40 f or below.Discussed cooling proceduresDishwasher sanitizing at 100 ppm chlorine. Test strips on site.Sanitizer bucket at 50 ppm.Facility clean and well kept.
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7/12/2010 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at proper levels. Adjust dishwasher to ensure it sanitizes at 50 - 100 ppm chlorine. Service rep was called at time of inspection. Utilize dishwasher in kitchen until bar dishwasher is adjusted.
- General Comments that relate to this Inspection
Notes:Handsink and restrooms properly stockedBar very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedDiscussed importance of employee hygiene/handwashing.Discussed employee health policies and 48 hour exclusion requirement.Walk-in cooler at 39 fLamb chops at 38 degrees f; chicken at 39 degrees fReach in coolers on line between 45-50 degrees f. All temps of food at 40 degrees f or below. Time of inspection was during lunch rush and chef will monitor refer units to ensure they hold 40 degrees f or below.Dishwasher sanitizing at 50 ppm chlorine. Sanitizer buckets at 100 ppm chlorine.Facility clean and well kept.
- General Comments that relate to this Inspection
Service Rep on site. Dishwasher sanitizing at proper levels. Thank you!
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12/17/2009 | Routine Inspection 1st | 96 |
- [1] Installed; maintained
Hot water tap on handsink in dish area needs to have leak repaired.
- General Comments that relate to this Inspection
All handsinks properly stockedIce scoops stored properlyAll refrigeration checked at or below 40F; all dates on perishables checked goodSpeed guns and cups cleanFloor sinks clean
- General Comments that relate to this Inspection
All handsinks and restrooms properly stockedObserved waitstaff and cook handwashingRefrigerator 34F-40FFilet 41FShrimp 43FTuna salad 39FFreezer 0F; all items frozen solidGood separation of raw and ready to eat foods in all refrigeratorsDishwasher sanitizer checked good at ~ 50-100 ppm chlorineSanitizer buckets checked good at ~50-100 ppm chlorine; changed at least once per shift.
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8/29/2008 | Routine Inspection 1st | 99 |
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