- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Observed good hand washing.-Cooked steak temperature 156F. Facility uses whole muscle intact beef.-Cooked lobster temperature 163F.-Make up unit at 32F. Tomato 36F; boiled egg 34F; shrimp 34F; lobster 36F.-Cold holding drawers under cook line temperatures good. Calamari 38F; steak 34F. All product stored properly.-Hot holding temperatures good. Demi glaze 154F; mashed potato 140F; baked potato 186F.-Walk in cooler at 38F. Steak 39F; Lobster 39F. All product stored properly. Clean and organized. Rice cooling for 2 hours at 54F.-Reach in freezer at 0F. All product frozen.-Salad make up unit temperatures good. Sour cream 39F; lemons 41F; carrots 38F.-Utensils stored properly.-Cutting boards smooth and clean.-PCO is Ecolab. No signs of pests or vermin.-3 compartment sink set up properly. Sanitizer at 400 ppm Quat.-Sanitizer bucket at 100 ppm Chlorine.-Test strips available.-Dishwasher at 185F. Temperature good.In addition to the CFPM listed above the following individual also has a CFPM certificate; but it is expired:James ShepardM10026204/20/15Per manager no individuals in this facility have taken a CFPM exam and failed the exam within the past year.
|
10/15/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed duct tape holding gasket on walk-in cooler. Replace gasket to ensure a tight seal on cooler. Also; duct tape is not a smooth; easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked.Discussed importance of handwashing. Discussed employee health. Ensure employees il with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at or < 40 f-steak 36 f-chicken 37 f-filets 36 f-cheese 36 f-fish 35 fConsumer advisory posted as requiredShellfish tags kept 90 days minimumHigh temp dishwasher - gauge on wash not moving. Repair to ensure wash reaches 150 f minimum. Rinse was 190 fQuat sanitizer buckets at 200 ppmTest strips availableObserved good food storage.Facility very clean and well kept
|
10/3/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed handwashing goodDiscussed 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 36 f-new york steaks at 37 f-fish 34 fReach in coolers 38 f; 36 f; 40 fRefer drawers on cook line at 38 f-steak 41 f-salmon 38 fConsumer advisory posted as requiredShell fish tags kept for 90 days as requiredQuat sanitizer buckets at 200 ppmHigh temp dishwasher checked fine-wash 165 f-rinse 182 fFacility clean and well kept
|
11/13/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All refrigerated units operating at below 40 F.Sliced cheese 39 F on top of refrigearted prep unit.Garlic butter 37 F; precooked lobster tail 37 F on top of refrigerated prep unitRice 165 F; mashed potatoes 172 F on steam table.Shellstock tags for clams being kept for more than 90 days.Noted hand sinks stocked and functional.Dish washer's thermometers observed at 140 F on wash and 190 F on final rinse.Quats sanitzer checked at 200 ppm concentration in sanitizer bucket with wiping cloths.Consumer advisory for raw or undercooked animal foods displayed on menus.Facility noted to be very clean in general.
|
10/11/2012 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
Product temperatures in refrigerated prep units: cream sauce 40 F; cooked pasta 40 F; sliced american cheese 40 F.Temperature of refrigerated chef base checked at 42 F; Lower temperature of unit to keep at below 40 F.Walk-in cooler at 37 F. Pan of grilled chicken breast at 36 F in walk-in cooler.Shellstock tags for clams being kept on file for not less than 90 days as required.Noted hand sinks in kitchen and restrooms stocked and functional.Dishwasher checked at proper temperatures on wash and rinse cycles.Quats sanitiser checked at 200 ppm coincentration in sanitizer buckets with wiping cloths.Noted facility to be kept very clean in general.
|
8/11/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/20/2010 have been corrected.Consumer health advisory has been printed in menus.
|
8/31/2010 | Routine Reinspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted ceiling tile missing over dish machine. Replace missing ceiling tile.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Temperature of two prome ribs at 110 F and 120 F. Prime rib being served below minimum coooking time and temperature requirments to deem prime rib safe for consumption. Serving prime rib at these temperatures requires to have consumer he advisory on raw or undercoked foods displayed to patrons which is currently not being displayed.Must Display consumer health advisory.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Refrigeration units in cook line opearting at below 40 F.Pasta at 39 F; butter at 31 F; sliced cheese at 37 F; pesto aioli at 40 F on top of pep units.Baked potatoes at 183 F in warmer drawer.Dish washer temperatures at 145 F on wash and 195 on final rinse.Noted all hand sinks stocked and functional.All areas of facility Noted to be kept very clean in general.Shell stock tags for clams being kept on file more than 90 days after being sold as required.
|
8/24/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedAll refrigeration units 40F or below-rice (cooled) - 39FBeef - 40FLine drawers @ 39F-Steak - 39FSanitizer bucket @ 200ppm quatHigh Desert is pest control
|
12/16/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; roast beef and beef gravy holding @ greater then 140 degrees.Cold-holding checked good; shrimp at 42 degrees; steaks at 41 degrees. High temperature dishwasher checked at 186 on the final rinse temperature. (Dishwasher shared with other kitchen permits)Handsinks stocked with sanitary towels and soap.Sanitizer buckets checked at 200-300ppm quatinary ammonia.(Shellfish tags on file)
|
7/1/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Hobeys Steakhouse, 5195 Sun Valley Blvd, Washoe County, NV »