- [2] Food protected during storage; preparation; display; service; transportation
Observed raw chicken stored incorrectly in Reach in #4. Trays of raw chicken stored above trays of sliced onions. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. This item corrected on site but has been a common theme in other outlets so should be a training topic for all staff.
- [1] Storage; handling of clean equipment / utensils
Improper storage of utensils. Observed knives and vegetable peelers and other utensils being stored in a bin along with scissors; gloves and scrubber pads. Ensure knives and other food utensils are stored in a manner that prevents cross contamination from unsanitary items. This item corrected on site.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. Observed proper thawing practices for raw chicken- cold running water. Reach in #5 @ 38F. All food @ 38F. Soup on line @ 158F. Reach in #8 @ 30F. Food at 38F. Hot holding on line good. All food 158F-175F. Chicken in warmer box @ 155f. Reach in # E10 @ 41F. Pasta @ 40F. Reach in freezer @ 0F. Reach in #4 @ 35F. Chicken salad @ 39F. Reach in #3 @ 38F. Spinack @ 40F. Reach in #E2 @ 34F. Lemons @ 39F. Reach in # E1 @ 34F. Potatoes @ 36F. Ice machine clean. Good scoop storage. Walk in fridge @ 38F. Very little food storage in this unit.
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10/22/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Blocks of sliced cheese are being dispensed with tongs now. - Hand sink counter is being completely resurfaced. - Shelves under coffee and soda station have been cleaned. Both reach in units that were running a little high have been adjusted and are now both reading @ 38F.
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10/13/2014 | Routine Reinspection 1st | 100 |
- [2] Handling of food; ice; minimized
Observed blocks of sliced cheese being handled by customers at sandwich station. Customers have to unwrap block to get their cheese and may contaminate the food in the process. Cheese should be placed so customers can serve themselves with tongs to minimize cross contamaination. This item corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed various non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. Areas include: - hand sink near tray return belt. This sink surface has some mold develop in back and all around the sink. Area needs to be thoroughly cleaned; old caulk removed and new caulk applied around sink. - shelves under coffee and soda station in dining area need to be painted so they are smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Reach in # 5 @ 40F. Beets @ 41F. Soup hot holding @ 180F. Cold holding on line good. All product 40-45F and food in consumed or changed out within 3 hours. Reach in #4 @ 42F. Salmon @ 42F. *The controls on this unit should be adjusted down slightly as it's frequently opened.Reach in #8 @ 45F. All food inside was not potentially hazardous or was unopened containers of dressing. *However; this unit should be adjusted down to ensure all potentially hazardous food will be kept @ 40F. Also replace fan blade cover in this unit to protect employees from injury. Hot holding on line good. Beans; veggies; yam; enchiladas and ground beef @ 140F. Salmon @ 170F. Hot holding in box ok. Rice @ 145F. Salmon ! 160F. Fridge under grill @ 39F. Eggs @ 39F. Final cook temp of Salmon @ 155F. Reach in #5 @ 36F. Reach in #2 @ 38F. Lemons 37F. Reach in #1 @ 32F. Sani buckets in use @ 200ppm Quat. Dishwasher @ final rinse of 190F. Milk dispenser fridge @ 38F. Employee only fridge @ 39F.
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9/19/2014 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer cleaning is not adequate. Build up from tomatoes; onions; and deli meat all observed on slicer. Slicer must be fully cleaned and sanitized within 4 hours to pevent potenital contamination of food product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
A few sections of wall tile were missing; creating large holes in the wall. Repair and seal holes to allow for cleaning and prevent potential pest access.Several leaks were obsered in the dishwashig area (shared with Hash House). Three compartment sink drains were leaking. Repair to prevent standing water issues.
- General Comments that relate to this Inspection
The following violations were corrected:Refrigeration on unit #8 was holding @ 40FSanitizer buckets @ 200ppm quat**Re-iterated the importance of slicer cleaning within 4 hours of use.
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10/8/2013 | Routine Reinspection 1st | 97 |
- [4] Facilities to maintain product temperature
Reefer #8 on line holding at approximately 52F. Only potentially hazardous products were tomatoes and salsa. Items voluntarily discarded. **Repair unit to hold 40F or below. No potentially hazardous products may be stored in unit until it is repaired. Violation must be corrected within 48hrs. **
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer cleaning is not adequate. Build up from tomatoes; onions; and deli meat all observed on slicer. Slicer must be fully cleaned and sanitized within 4 hours of use to prevent potential contamination of food product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
A few sections of wall tile were missing; creating large holes in the wall. Repair and seal holes to allow for cleaning and prevent potential pest access.Several leaks were observed in the dishwashing area (shared with Hash House). Three compartment sink drains were leaking. Repair to prevent standing water issues.
- [1] Wiping clothes: clean; use restricted
Sanitizer buckets not reading any sanitizer. Sanitizer buckets should be changed every 4 hours or when visibly dirty. *Violation corrected on site*
- [1] Installed; maintained
- General Comments that relate to this Inspection
Hand sinks stockedLine refrigeration @ 40F or below-turkey @ 38FUpright reefer units @ 40F-chx @ 40F*Reviewed proper order of raw product in refrigerators from bottom to top - poultry; beef; pork; and fish.Facility clean overallNo sign of pests-Ecolab is pest control operatorMuch of the food is prepared in main kitchenHot holding @ 140F or above-chx @ 150F-beef @ 155F-all hot holding is discarded after 4 hoursDishwasher @ 180F final rinse*Discussed need for some training with employees on the basic violations observed.
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10/3/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED;ALL FOOD PROPERLY STORED.GOOD HOT HOLDING TEMPS - SOUP 155F; MASHED POTATOES 157F; COOKED CHICKEN 145F.REFRIGERATION TEMPS 42F.KEEP AN EYE ON COLD HOLDING OF SANDWICH STATION. FOOD WAS JUST PREPPED 30MINS PRIOR TO INSPECTION AND PLACED IN COLD HOLDING PANS; TEMPS AROUND 48F. PANS HAD SHALLOW AMOUNTS OF PRODUCT. DISCUSSED PRE-CHILLING INGREDIENTS PRIOR TO PLACING ON COLD LINE.DISHWASHING DONE IN HASH HOUSE KITCHEN; MACHINE WORKING PROPERLY.
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2/27/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PAN OF TUNA AND CHICKEN SALAD AT 53F; TURKEY AT 50F. JUST SET UP FOR LUNCH SERVICE. MUST ENSURE THAT COLD HOLDING IS AT 40F OR BELOW. USING 4 INCH PANS GOING TO SWITCH TO 6 INCH PANS TO HANG DEEPER INTO REFRIGERATION UNIT TO ENSURE TEMPS ARE CORRECT. TOMATOES INSIDE UNIT AT 42F. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HAND SINKS AVAILABLE AND STOCKED.HOT HOLDING GOOD AT 148F-157F. MASHED POTATOES; EGGS; PORK.SALAD BAR GOOD. DISHWASHER GOOD.PROPER FOOD STORAGE.
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5/24/2011 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall re-surface/replace/ or turn cutting boards over to ensure a food contact surface without deep cracks. (cutting boards near hot food line)
- [1] Wiping clothes: clean; use restricted
Facility shall maintain sanitizer buckets in employee food preparation areas; sanitizer buckets are critical in helping to prevent possible cross-contamination. Solution shall be 200-400ppm quatinary ammonia or 50-100ppm chlorine.Employees shall clean and sanitize food contact surfaces throughout the day to help prevent cross-contamination.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair holes in wall near door entrance (food preparation area).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; rice at 193 degrees; pork cooking at 184 degrees; chicken breast holding at 154 degrees; sausage at 152 degrees.Cold-holding checked good; ham at 42 degrees; turkey at 41 degrees; cheese at 41 degrees.All refrigeration units holding within acceptable ranges.note: ***** Please ensure when employees change activities; they must wash hands and re-glove before performing another food preparation activity.*****Recommend additional food approved (NSF) containers for food storage.
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8/25/2010 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair refrigeration unit E-10 to eliminate water pooling. There shall be no liquid collection in a refrigeration system. Liquid pooling can harbor and promote the growth of bacteria.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; fish filets cooking at 174 degrees; rice holding at 163 degrees; lasagna holding at 154 degrees.Cold-holding checked good; all salad dressing holding on ice below 40 degrees.All dishes sent to Cafe Napa High temperature dishwasher by a belt system. Dishwasher verfied above 180 degrees on final rinse.Handsinks stocked with sanitary towels and soap.Sanitizer buckets available with proper concentrations of quatinary ammonia >200ppm.
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10/2/2009 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
No thermometer in reach-in under cook like equipment - Install (Corrected on-site).
- General Comments that relate to this Inspection
NOTES:1) Keep an eye on the ambient temperature of the refrigeration unit under the cook line. Product temperature ranged from 44F-48F. Must hold at 40F or less. Adjust unit as necessary to maintain this temperature.
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11/19/2008 | Routine Inspection 1st | 99 |
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