Hussong's Reno, 407 N Virginia St, Reno, NV - inspection findings and violations

Business Info

Name: HUSSONG'S RENO
Address: 407 N Virginia St, Reno, NV
Total inspections: 5
Last inspection: 10/9/2015

Score
87

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Inspection findings	Inspection date	Type	Score
[4] Facilities to maintain product temperature Observed temps b/n 48-51F. (Today is a heavy prep day for the weekend & inspection conducted during lunch hour). However; I did observe the makeup unit not properly working. All items weree placed on an ice bath until makeup unit is fully functional. Unit temperatures should be holding ~36F ti ensure foood items are maintained @ 41F & below. [3] CFPM or person in charge present; certificates posted as required CFPM onsite certification is expired. Advised operator that she has 30 days to obtain a re-cert. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Observed sanitizer dispenser laying on the ground with no sanitizer in the facility. Operator contacted steward to bring sinitizer. Must provide sanitizer at all times for dishwasher. Sanitzer should be maintained at 50-100 ppm. Corrected on site. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) There were no test strips available during inspection. Operator must provide test strips to staff to ensure proper sanitization levels are maintained at all times. General Comments that relate to this Inspection The following items were noted during inspection:-Handsinks were properly stocked with soap and papertowels-Facility is clean and organized.-Dishes are sent to main kitchen to be washed. General Comments that relate to this Inspection Handwashes properly stocked with soap and papertowels.Bar area clean and organized.All food items within expiration dates.	10/9/2015	Routine Inspection 1st	87
[2] Food protected during storage; preparation; display; service; transportation Cutting board in kitchen very stained and dirty. Resurface or replace cutting board to ensure safety of food prepared in the kitchen. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located Handle on reach-In cooler broken. Repair handle and maintain unit as constructed. General Comments that relate to this Inspection Notes-Hand sinks properly stocked and used.-Reach-In 36F.-Reach-In 39F.-Cold holding-Ribeye steak 37F.-Hamburger 36F.-Fish 35F.-Shrimp 35F.-Chicken 36F.-Hot holding-Rice 187F.-Beans 200F.-Beef 163F.-Chicken 155.-All items stored at least 6" off the ground.-All lights properly shielded.-All scoops and thongs properly stored. General Comments that relate to this Inspection Notes-Hand sinks properly stocked and used.-Ice scoops properly stored.-Speed guns clean.-Dish washer sanitizer at 100 ppm chlorine.-Wiping cloth sanitizer at 300 ppm quat.-All lights properly shielded.-All items stored at least 6" off the ground.-Reach-In 40F.-Alcohol warning properly posted.	12/1/2014	Routine Inspection 1st	97
[2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents 170) IN THE DRAIN LINES OF THE GUN CUPS HAVE THE BAR KNATS. THEY HAVE GOTTEN ECOLAB ON TO SERVICE BUT NOT WORKING ADVISED TO GET DISTRIBUTOR INVOLVED TO REPLACE THE DRAIN LINES. 14 DAYS. [1] Non-food contact surfaces of equipment and utensils clean 220) ON THE PREP TABLE WITH HANDSINK ATTACHED THERE IS A SPLASH GUARD. OUTSIDE OF THE SPLASH GUARD THERE ARE TWO CONNECTION POINTS FOR A LID THAT IS NO LONGER THERE. ON THE CONNECTION OLD FOOD BUILD UP. SHOULD BE A SMOOT HEASILY CLEANABLE SURFACE. REMOVE OR CLEAN AND COVER TO MAKE A SMOOTH CLEANABLE SURFACE. 14 DAYS. General Comments that relate to this Inspection NOTES:HOT HOLDING ALL AT 145-167 DEGREE F; PORK; BEEF; BEANS; AND RICE.REFER AT 37 DEGREE F ALL PRODUCT PROPERLY STORED AND LABELLED.LINE REFER ALL TEMPERATURES AT 42 DEGREE F OR LOWER; HAMBURGER; CHICKEN; SHRIMP.HANDSINKS ALL STOCKED.SANITIZER BUCKETS AT 400 PPM QUATPREP SINKALL DISHES ARE TAKEN TO MAIN KITCHEN.GOOD JOB General Comments that relate to this Inspection NOTES:BAR CLEAN MAKE SURE TO CLEAN UNDER THE BAR NIGHTLY.ICE GOOD SCOOPS GOODHANDSINKS GOOD SANITIZER BUCKETS AT 400 PPM QUATDISHWASHER AT 100 PPM BLEACHGUN CUPS CLEAN (SEE BELOW REGARDING LINES)TEST STRIPS OK TO OPERATE.	11/18/2013	Routine Inspection 1st	97
General Comments that relate to this Inspection The items noted on the previous inspection have been corrected. Establishment open for business as of 4/28/2013Copy of health warning sign provided to manager. Must post and keep sign posted as required	4/29/2013	Opening Reinspection 1st	100
General Comments that relate to this Inspection The items noted on the previous construction inspection have been completed.Ok to issue permit to operate.All refrigerators operating at below 40 F.Noted hand sinks stocked and functional.Clean and sanitize all work surfaces; food contact surfaces of equipment and utrensils prior to start food prep activities.RIsk category 3 assigned. Facility shall have one Certified Food Protection Manger who has completed a WCHD approved certification course on staff full time by 6/17/2013.Plans to open about 5/1/2013 General Comments that relate to this Inspection The items noted on the previous construction inspection have been completed.Ok to issue permit to operate.All refrigerators operating at below 40 F.Noted hand sinks stocked and functional.the following items noted during this inspection must be corrected by 4/19/2013:Provide separate drain line for ice bin at center of bar. Resurface damaged particle borad on under counter side and procide light tubes for fixtures at east side of bar.Clean and sanitize all work surfaces; food contact surfaces of equipment and utrensils prior to start bar service activities.RIsk category 1 assigned. No Certified Food Protection Manager required for bar.Plans to open about 5/1/2013	4/16/2013	Opening Inspection	100

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