- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Late night menu offers shell eggs; steaks and hamburgers but the menu does not have the undercooked advisory posted. F & B is working on a new menu and it should be ready within the next month.
- General Comments that relate to this Inspection
The final cook temp issue of the pork has been addressed by turning up the heat on the fryer to ensure all items are fully cooked in the fryer and do not have to be microwaved.
|
1/15/2016 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
According to staff they are cooking some pork in deep fryer but it is not getting fully cooked so they finish it off in the microwave. Staff was not aware of final cooking temps being reached and it is unknown if all staff is following the same procedure since facility is 24 HRS. This process must be controlled to ensure all items are cooked to the proper cooking temperatures.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Late night menu offers shell eggs; steaks and hamburgers but the menu does not have the undercooked advisory posted. Verbiage left with F & B Supervisor to add this advisory.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Reach in unit rice @ 40F. Beef @ 39F. Hot holding of rice @ 163F. Broth @ 190F. Make up unit- all food @ 40F. Good storage of raw items. Reach in # R1 thermometer read 55F but all food at 41F. *Themometer is on door and should be moved to interior of unit to be more accurate representation. Reach in R2 @ 40F. All sauces @ 41F or below. Reach in R3 @ 30F. Noodles @ 40F. Reach in R5 @ 40F. All food @ 41F or below. Good raw product storage and labeling in this unit. Reach in #R6 @ 38F. Noodles @ 41F. All items washed in convention center dishwasher. Gloves required at all times. Observed good glove changing.Very good labeling of dates on items throughout facility. Good scoop storage in dry goods.CFPM (list all CFPMs in facility): No additionalFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
|
12/4/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. - R4 reach in fridge is holding 40F or below and temperature logs are being maintained. *The top shelves of this unit still have excess food piled on them which may impede air circulation in this unit. Staff should limit the amount of food stored in the top of this unit to allow for proper air circulation.
|
10/16/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed R4 reach-in with external thermometer displaying 38F but three internal thermometers reading from 46F-52F. Onions @ 47F and curry sauce @ 48F. Top shelf of unit is stacked high with bags of vegetables and bottom shelves are completely full of tubs of various sauces. Curry sauce voluntarily discarded due to potentially hazardous nature of this product. All other product was non potentially hazardous sauces or whole vegetables. This unit should be reorganized to allow for better air circulation and adjusted as soon as possible if proper temperatures are not able to be maintained throughout the unit after it's reorganized. Temperature logs shall be kept for this unit until further notice. This unit will be reinpsected by WCHD in 48 hours.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Nearby restrooms clean and stocked. Reach in fridge R3 @ 36F. Noodles @ 42F. Reach in fridge R2 @ 36F. Sauce and chicken @ 40F. Reach in fridge R1 @ 38F. Beef and chicken @ 38F. Make up unit @ 28F. Noodles and shrimp @ 41F. Small reach in fridge under rice @ 38F. Beef @ 40F. Rice hot holding @ 156F. Broth @ 168F. Beef @ 172F. Dishwasher for this permit is part of Convention Center Kitchen. Will be checked as part of that permit. Facility very clean and well kept. All cooking and cooling for this facility is performed in the Buffet Kitchen. Cooling performed in blast chiller. * Discussed date labeling system. Ensure all product is properly rotated and consider placing new labels on items indicating a thaw date; when applicable.
|
10/14/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**All violations from original inspection corrected.Upright refrigeration @ 40FSanitizer buckets reading @ 200ppm quat-operator has modified procedures to ensure proper concentration
|
10/8/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Upright sauce refrigerator @ 50F. Most product (curry sauces) prepared just two hours prior - this product moved to another refrigeration unit. Older product voluntarily discarded. Repair unit to hold 40F or below. *48 hours to correct violation. No product may be stored in unit until repaired*
- [1] Wiping clothes: clean; use restricted
Sanitizer bucket reading above 500ppm quat. Sanitizer solution must be @ 200ppm quat. *Corrected on site. See notes for discussion on reasons and solution.*
- General Comments that relate to this Inspection
Hand sinks stocked-gloves worn-observed proper glove usage and hand washing by staffDishes taken to main kitchenRefrigeration @ 40F-cooled pork @ 39-cooled noodles @ 38F-raw product stored below ready to eatCooled products prepared in main kitchen. Operation at facility is primarily cook to serveFacility clean*Sanitizer bucket pump is designed for a three compartment sink - this is likely leading to the high sanitizer level for the wiping cloths. Recommend hanging a cup that shows the amount of sanitizer needed for the bucket as well as marking the correct water level on the bucket to make it easier for employees to prepare sanitizer buckets.
|
10/3/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED;PROPER FOOD STORAGE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.UTENSILS PROPERLY STORED IN ICE WATER.DISHES ARE TRANSPORTED TO CONVENTION KITCHEN.
|
10/29/2012 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND RICE SCOOP STORED IN CONTAINER OF WATER. MUST STORE IN CONTAINER OF ICE WATER TO REDUCE THE GROWTH OF BACTERIA. CHANGE OUT WHEN ICE MELTS. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED. PROVIDE PAPERTOWELS INSTEAD OF NAPKINS IN TOWEL DISPENSER.GOOD HOT HOLDING - RICE 158F.GOOD COLD HOLDING - BETWEEN 36F-43F.ALL DISHES ARE DONE IN MAIN KITCHEN.PROPER FOOD STORAGE.
|
12/1/2011 | Routine Inspection 1st | 99 |
- [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.Observed raw shell eggs stored improperly; store raw shell eggs on the bottom shelf to avoid possible cross-contamination.
- [1] In-use food; ice dispensing utensils properly stored
Observed rice scoop stored in standing water; facility shall avoid this practice. Standing water may habor microbial growth.
- [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 adequate and effective handwashing; observed cook wash hands without drying after handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; pork at 37 degrees; chicken at 36 degrees; beef at 38 degrees. Hot-holding checked good; rice holding at 156 degrees.All refrigeration temperatures checked within acceptable ranges (34-36) degrees ambient temperature.
|
9/16/2010 | Routine Inspection 1st | 95 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink without sanitary towels and soap; facility must maintain soap and towels at all times for effective handwashing.(corrected on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures checked good; shrimp and chicken pud thai cooking at 179 degrees.Cold-holding checked good; chicken at 38 degrees; pork at 37 degrees; shrimp at 39 degrees.Quatinary ammonia properly dispensing at approximately 200ppm.All refrigeration temperatures checked within acceptable limits below 40 degrees.Please use more date labels on food products in refrigeration units.
|
11/9/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Clean/sanitize work surfaces; food contact surfaces of equipment and utensils prior to start of food prep.Risk category 3 assigned. Must have minimum of one Certified Food Protection Manager on staff assigned solely to this permitted facility.Plans to open by 12/29/2008
|
12/19/2008 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Harrah's Joy Luck Noodle Bar, 219 N Center St, Reno, NV »