- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher @ 128 F - no residual chlorine. Have this machine serviced. Must use 3-compartment sink until machine is repaired.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Remove all bags of aluminum cans from dry store area. Remove all clutter.
- General Comments that relate to this Inspection
Reinspection of violations noted on inspection report of 11-30-15. All violations corrected.
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12/10/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes-All items stored at least 6" off the ground.-Cutting boards replaced.-Knew racks in walk-In cooler
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12/17/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food contact surfaces dirty (Cutting boards and one rack in Walk-In). All food contact surfaces must be clean and free of debris (Replace cutting boards and rack in Walk-In).
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Wiping cloth sanitizer bucket at 100 ppm clorine.-Dish washer sanitizer at 100 ppm chlorine.-Ice machine clean.-Ice scoop properly stored.-Reach-In 34F.-Three compartment sink ok.-Test stripes available.-Walk-In 38F.-Freezer 0F.-Freezer -10F.-Freezer -5F.-Hot holding-Soup 155F.-Rice 178F.Cold holding-Chicken 39F.-Beef 40F.-Pork 39F.-Shrimp 40F.-All lights properly shielded.-Bathroom properly stocked.-Alcohol warning properly posted.
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9/3/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes-Reach-In 38F.
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7/10/2013 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Reach-In still holding above 40F. Have unit serviced.
- General Comments that relate to this Inspection
Notes-All items stored at least 6" off the ground.-All cold holding units have thermomters.-Sanitizer wiping cloth bucket at 100 ppm chlorine.
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7/8/2013 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
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
No thermometer in freezer. Provide thermometers to all cold holding units. Corrected at time of inspection.
- [1] Wiping clothes: clean; use restricted
No sanitizer in wiping cloth bucket. Make up wiping cloth sanitizer solution every couple of hours.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 40F.-Freezer 5F.-Freezer -10F.-Mop sink ok.-Chemical storage ok.-Three compartment sink ok.-Test stripes available.-Dish washer sanitizer at 100 ppm chlorine.-All lights properly shielded.-Hot holding -Rice 153F.-Miso Soup 142F.
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7/2/2013 | Routine Inspection 1st | 92 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Cutting boards shall be resurfaced or replaced by 06/11/12.
- General Comments that relate to this Inspection
Chlorine dishwasher observed with 50 ppm sanitizing rinse. Notes:Discussed with operator to test dishwasher to start of business day to ensure dish machine is properly dispensing sanitizer to be at levels between 50-100 ppm of chlorine prior to using dishwasher for food service equipment. Facility does have a 3 compartment sink for back up. Use 1 gallon of water to 1 capful of bleach if using 3 compartment sink. Do wash; rinse and sanitize all equipment. Test chlorine/bleach sanitizer daily. Minimum chlorine levels must be at 50 ppm. A lavender color will show on test strip.
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6/8/2012 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several food items not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed raw meats stored above icecream in walk in freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Handling of food; ice; minimized
Observed inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.* Corrected on site.Observed handle of spoon stored directly in food product. Discussed with operator to keep all handles up extended out of food.* Corrected on site.
- [2] Potentially hazardous food properly thawed
Observed raw seafood incorrectly thawing at prep sink. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed chlorine dishwasher with no recordable chlorine sanitizer. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting boards with heavy and visible staining. Cutting boards shall be resurfaced or replaced to be smooth; easily cleanable and durable. Once deep grooves are created in cutting boards; the grooves can harbor bacteria and are areas that are hard to properly clean. Replace or resurface all cutting boards that are visibly in poor repair.
- General Comments that relate to this Inspection
All cold holding units checked OK.No food was observed cooking at time of inspection. Hot holding checked OK. Steamed rice temped above 150 F. Handsinks properly stocked with liquid soap and sanitary disposable towels.Chemicals properly stored. Discussed with operator to keep kitchen area clean and sanitary. Visible buildup of food debris observed throughout kitchen. Surfaces for clean equipment and foods observed dirty and require daily attention. Scoops; ladels and spoons to all spices and sauces need to be wahsed; rinsed and sanitized daily. A reinspection is required. Check out health inspection scores at Washoeeats @ Washoecounty.us.
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6/4/2012 | Routine Inspection 1st | 88 |
- [1] Original container; properly labeled
Observed several recycled plastic containers with label of "garlic" with different seasonings and spices stored in them. Reviewed with operator to label all spices; and dry ingrediants to its proper name to prevent misuse.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Observed several boxes of frozen food stored on floor of walk in freezer. Observed 1 box of food stored on floor of back kitchen. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Observed raw beef stored above lettuce heads in walk in reefer. Observed whole raw shell eggs stored above carrots in walk in reefer.
- [1] In-use food; ice dispensing utensils properly stored
Observed spoons to sauces and spices heavy with food debris buildup. Restaurant shall clean and sanitized all spoons and scoops to sauces; spices and condiments on a daily basis to prevent heavy food debris buildup.
- [1] Storage; handling of clean equipment / utensils
Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Observed plastic cutlery improperly stored. Discussed with operator to store all plastic spoons and forks with handles up.* Corrected on site.
- General Comments that relate to this Inspection
No food being prepared or cooked at time of inspection.Cold holding units checked OK. Handsinks properly stocked with liquid soap and sanitary disposable towels.Garbage area observed free of loose debris.Chlorine sanitizer at dishwasher recorded at 50 ppm.Facility recycles plastic and aluminum. Do remove these items from site at least once every seven days. Reviewed with operator two step cooling process. Do cool foods from 130 F to 70 F within two hours and than from 70 F to 40 F within 4 hours. The first step must be reached within first two hours.
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10/18/2011 | 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.
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager in place by 11/27/2010. Failure to comply may result in enforcement action by the Health Authority.
- General Comments that relate to this Inspection
Routine Reinspection:All violations except the two noted above have been corrected.***Continue to keep facility on a routine cleaning schedule and ensure the Certified Food Manager course is completed by 11/27/2010****
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11/3/2010 | Routine Reinspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager; certification expired on 05/05/2010. Facility must have a Registered Certified Food Protection Manager within 30 days.Failure to comply with the Certified Food Protection Manager requirement will result in enforcement action by the Health Authority.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility must replace/re-surface cutting boards with deep cracks and clean all cutting boards with bleach/water solution.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all refrigeration units; handles; shelves; and cabinets to avoid possible cross-contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility must maintain soap and towels at the handsink at all times; observed one handsink without soap and blocked. Handsinks must remain clear for effective handwashing at all times.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under all equipment and clean and sanitize floor drains.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:A reinspection will be conducted in (7) days; all violations must be corrected. A Certified Food Protection Manager must be in place within 30 days.A deep cleaning of the entire kitchen must take place within (7) days.***Home style refrigeration unit shall be removed from kitchen*** Facility shall use only the walk-in refrigeration unit and the other approved NSF units.Hot-holding ok; miso soup cooking at 198 degrees; rice holding at 154 degrees.Cold-holding ok; fish at 34 degrees; beef at 35 degrees; squid at 35 degrees.Walk-in refrigeration checked at approximately 37 degrees; store raw animal foods below ready-to-eat foods as indicated above.***Organize all articles near back door and store chemicals in a designated area***
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10/27/2010 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Flashing of walk-in freezer to wall to be done by tomorrow per contractor's employee.Walk-in cooler at 40 F; owner to set temperature at about 35 F.walk-in freezer at 0 F.Risk category 3 assigned. Minimum of one Certified Food Protection Manager on staff full time required.Owner currently certified. Kibog Leg #M050301 exp 4/5/2010Hours will be 11 AM - 9 PM; will close on Sundays.
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10/8/2009 | Opening Inspection | 100 |
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