- [2] Food protected during storage; preparation; display; service; transportation
Facility shall discontinue using towels on the steam table to wrap tortillas; this practice may impart chemicals on the food from the laundering of the towels.Facility shall store food products on make-up line either half full or in ice; this will ensure products always remain at 40F or below. Also; pans were bent allowing cold air to escape the bottom of the refrigeration unit. Bottom section of unit holding ok at <40F.Both items corrected on-site
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall designate one handsink and install a sanitary towel dispenser at handsink for handwashing only**** There is currently no designated handsink and no sanitary towel dispenser. (may not use three-compartment sink if any glasswashing is conducted)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under bar counter; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef at 162F; pork at 176F; rice at 154F; beans at 158F.Cold-holding checked good; beef at 38F; shrimp at 36F; chicken at 39F; cheese at 42F.High temperature dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets checked at 50-100ppm chlorine.Reviewed cooling practices and required formula.Reviewed employee illness protocols.Reviewed importance of no bare hands with ready-to-eat foods.notes: ensure good cleaning under all equipmentremove cardboard from freezer floor and install cleanable floor coverings.***some of the base coving is getting very worn and may need replacement in the next year***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice properly dispensed.Speed gun and cup holder checked clean.Reach-in refrigeration checked at 34F; please monitor juice date marking codes and pull product as necessary.Glasswasher checked at 50-100ppm chlorine on final rinse sanitization.NRS 446 (Health Warning) properly posted***
|
5/13/2015 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace rusted racks in walk-in refrigeration unit; all surfaces around food shall be smooth and easily cleanable. (only replace racks with rust/oxidation)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain sanitary towels at handsink at all times for effective handwashing. (recommend installing a sanitary towel dispenser)correction on-site
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drain under freezer chest; observed debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beans at 141F; rice at 164F; chicken at 157F; beef at 184F; pork at 172F.Cold-holding checked good; beef at 37F; avacado mix also 37F; cheese at 43F; tomatoes at 39F.High temperature dishwasher checked at >180F on final rinse sanitization.Handsink checked stocked and functional; observed handwashing.All refrigeration and freezer temperatures checked within regulation; walk-in checked at approximately 37F.Owner; Scott Comstock has recently completed ServSafe; however; he must register at Washoe County Health District. Please bring ServSafe Certificate and test scores when going to Reno to register.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice properly dispensed.Refrigeration units checked at <40F; date codes ok.High temperature glasswasher checked at >180F on final rinse sanitization.NRS 446 (Health Advisory properly posted)
|
5/21/2014 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have at least one Certified Food Protection Manager registered with Washoe County Health District within (60) days.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beans at 138F; chicken at 188F; beef at 181F; pork at 169F.Cold-holding checked good; ranch at 37F; cheese at 42F; pico-de-gallo at 36; tomatoes at 39F.Reviewed cooling procedures; all procedures ok.Dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration and freezer systems checked within regulation.Handsink checked stocked and functional; observed handwashing.note: observed bare hands being used at salad station; please use tongs or gloves to avoid bare hands with ready-to-eat foods.Some cleaning needed under equipment****
- General Comments that relate to this Inspection
No violations observed at the time of inspection:High temperature glasswasher sanitizing at >180F on final rinse.Ice properly dispensed; ice scoop stored properly.Handsink stocked and functional.Speed guns and cup holders checked clean.Please post NRS 446 (Health Warning); copy to operator.
|
11/7/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionStaff very knowledgeable about proceduresHand sink stocked-hand washing observedAll refrigeration @ 40 or below-walk in @ 38F-cooled beef @ 37F-cooled beans @ 38F-upright @ 40F-cooled rice @ 39FMake up units @ 40F or belowRaw product stored below ready to eatDating system in placeDishwasher @ 180F+ final rinseSanitizer buckets in place*Reviewed with staff procedure on bucket set up - procedure is measured out and routine. Made recommendations to modify procedure by using cold/room temp water instead of hot to preserve sanitizer. Went over test strip use and proper concentration of 50-100ppm chlorine with staffHot holding ok-once on hot holding line; food is not cooled again-beans @ 160F-beef @ 155F-reheating done on stoveFreezer ok*Some frozen condensation occurring on ceiling; likely due to high temp dishwasher next to it. Reviewed need to keep unit clean and prevent condensation from dripping on food productFacility clean*Reviewed the need to detail areas like ticket machines; walk in fan guards; and handles that are often overlooked. Also reviewed importance of cleaning entire cheese shredder after use to prevent potenital contamination of product later.Restroom stocked
- General Comments that relate to this Inspection
Sanitizer bucket @ 50ppm chlorineSpeed gun clean-soaked in soda water overnight for cleaningDishwasher @ 185F final rinseClean glassware stored correctlyHand sink stocked*Floor could use some detailing in back corners and in floor sink
|
10/10/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two maintenance issues observed:1) Freezer has large amound of frozen condensate build up. Clean and maintain unit to prevent such build up and prevent potential contact with food.2) Drain line from prep sink in dishwashing area has positive slope in one section. Alleviate slope issue to ensure proper drainage.
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact surfaces need a little detail cleaning: fan guards in walk in; handles of microwaves (cleaned on site); pan for ice scoops. Clean thoroughly to prevent potential cross contamination issues.
- [1] Installed; maintained
Two drain problems observed. Sink by ice bin has leak in drain line; creating standing water issues. Drain line from dishwasher does not reach floor drain and is creating pitting in concrete flooring and standing water issues. Repair drains to prevent the issues.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 188F final rinseSpeed guns cleanSpeed gun holsters have drain lineMargarita machines cleanScoops stored correctlyIce machine clean
- General Comments that relate to this Inspection
Hand sink stockedAll refrigeration @ 40F or below-walk in @ 40F--beans - 38F--chx -- 40F-salad make up unit @ 41F--dressing @ 40F-upright reach ins @ 40FRaw product stored below ready to eat itemsDishwasher final rinse @ 180FFacility cleanReheated items are heated on stove before placement in steam tableSteam table ok-beef - 180F-beans - 170FNo sign of pestsNo chemical storage issues
|
12/8/2011 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Mixer needs cleaning. Mixer is used for a batter for chile rellenos; which includes eggs. Unit needs to be cleaned and sanitized after every use to prevent potential bacteria growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Numerous areas of non food contact surfaces need cleaning; such as handles of equipment; surfaces above desert tostadas; light switches; kitchen phone; etc. Clean thoroughly to prevent potential cross contamination issues.
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors under shelving and equipment and in walk in freezer need to be cleaned.Walk in freezer may have ongoing frozen condensate issues that need to be addressed.
- General Comments that relate to this Inspection
Soap and paper towels at hand sinkDishwasher @ 178 final rinseSpeed guns cleanScoop stored in separate clean and sanitary containerMargarita machine cleaned every nightSanitizer bucket @ 100ppm chlorine**Bottles have build up of syrup and dust on them in well. Discussed using sanitizer bucket cloth to clean these off to prevent potential cross contamination issues.**Glass freezer has a lot of condensate build up. Freezer should be defrosted.
- General Comments that relate to this Inspection
Hand sink stocked*Reviewed location of hand sink with Scott and again recommended having an additional hand sink placed in a convienent location for serving staff.All temperatures goodHot holding-beans - 160F-rice - 165F-chicken - 150Cold holding-salad make up unit @ 40F-chicken - 40FWalk in @ 38FCooling practices appear to be good-cooled chicken - 38F-cooled relleno sauce (9/28) - 40FRaw product stored correctlyIce machine clean**Reviewed scoop storage with operator.**Discussed pest control plan with operator. Orkin is PCO. No sign of pests observed. Discussed target pests and prevention methods.
|
9/29/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionReefer unit @ 40FFreezer floor cleaned*Owner has reviewed hand sink policies with staff
|
10/27/2009 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit (salad box) not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. *Violation must be corrected within 48 hours*
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Walk in freezer and reach in frozen goods freezer need maintaining. Condensate is leaking pretty badly. Any food product that comes in contact with condensate should be discarded. All products must be stored off the floor. Floor should be cleaned regularly; including floor sinks.
- General Comments that relate to this Inspection
Hand sink stocked**Reviewed location of hand sink (at back door) with operator. Recommend putting hand sink in at location that provides better access to kitchen staff. Operator will review importance of hand washing with staff. Cooling practices appear to be good; the following cooled products were observed:beans - 37Fchicken - 39Fground beef - 39FHot holding good-chicken - 160F-ground beer - 163F- beans - 157FAll refrigeration other than the one noted above 40F or belowDishwasher @ 190F rinseFacility clean
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 183 final rinseSpeed guns cleanArea cleanScoops stored correctly
|
10/22/2009 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Problem corrected immediately - OK
- [3] CFPM or person in charge present; certificates posted as required
Note: Scott has a valid "in-date" Serv-Safe test cert. from Tony Pastini's CFPM course. He will go to WCHD next week to re-register w/county.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig. @ 37FWalk-in Frzr @0FTemps noted: Refried beans @158F; cooked chicken meat @164F;cooked pork @172FSanitizer buckets used in kitchen - tested - 100 ppm ClHi-temp dishwasher used for utensils/dishes - observed 193F rinse cycleCustomer restrooms clean and stockedDumpster area clean
- General Comments that relate to this Inspection
Handsink fully stockedAll reach-in refrig. were<40FHi-temp dishwasher used for barware - observed 192F rinse cycleBar dispensing guns cleanSanitizer buckets used to wipe Bar/table surfaces - tested - 100 ppm Cl
|
10/27/2008 | Routine Inspection 1st | 94 |
Restaurant representatives - add corrected or new information about Hacienda De La Sierra, 931 Tahoe Blvd, Incline Village, NV »