- General Comments that relate to this Inspection
-No violations observed at the time of inspection:Observed bare hands with ready-to-eat foods; discontinue using bare hands with any ready-to-eat foods. New Washoe CountyRegulations Governing Food Establishments do not allow bare hands with ready-to-eat foods.Please date mark all prepared foods and ensure noTCS/PHF foods are held for more than (7) days.Hot-holding checked good; chili at 162F; mushroom soup at 161F; pork at 168F.Cold-holding checked good; coleslaw at 37F; cheese at 42F; ham at 40F; roast beef at 41F.Dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration and freezer temperatures checked within regulation.NOTES: Certified Food Managers on recordWilliam R. Vandenburg M110123; Exp; 11/17/2015Stephen J. Zotter M140535; Exp; 03/23/2019Catherine E. Becker; M140543; Exp; 03/23/2019Margaret Jahreis; M120543; Exp; 11/17/2015
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7/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; pulled pork @ 167F; mac/cheese @ 157F; chili @164F.Cold-holding checked good; chicken @36F; tomatoes @ 36F; tuna@ 41F; cheese @ 38F.High temperature dishwasher checked @ ~190F on final rinse.Walk-in refrigeration @ ~36F; all products properly stored and dated.Walk-in freezer @ -2FSanitizer buckets checked @ 100ppm chlorine.Note: please develop HACCP plan for any reduced oxygen packaging (ROP).
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7/2/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken soup at 162F; tomato soup at 143F; shredded pork at 152F.Cold-holding checked good; ham at 37F; roast beef at 38F; red mashed potatoes at 36F; cheese at 37F; pork at 39F.High temperature dishwasher sanitizing at >180F on final rinse temperature.All handsinks checked stocked and functional; observed handwashing.All refrigeration and freezer temperatures checked within regulation; main walk-in at 37F; produce walk-in at 35F.Sanitizer buckets available with 50-100ppm chlorine.
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6/3/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
A few maintenance items were observed during the inspection that should be repaired to facilitate easier cleaning. Drain lines under three compartment sink were not positioned over the floor sink creating a standing water issue. The floor of the walk in is not completely smooth due to its construction and the walls also have some chipping that is occurring. All surfaces in the kitchen must be smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sinks stocked-hand washing observed*Discussed the potential removal of one hand sink during upcoming renovation. While technically the second hand sink would satisfy regulatory requirements; not having the sink at the dishwashing area could create a greater risk that servers would not wash their hands after busing dirty dishes. Discussed making an unused sink at the server station into a handsink and reviewing the importance with servers. Also recommend that Chef review with dishwashers the importance of washing hands before handling clean dishes.All refrigeration @ 40F or belowWalk in @ 39F--chx salad @ 38Make up units @ 40F; 40F-tuna salad @ 40FDishwasher was under repair at time of construction-staff was using the catering kitchen dishwasher (180F final rinse)-Discussed training of employees to know the final rinse for their dishwashers to alert managerment; rather than waiting for management to find the problem.No cooling items observedFacility cleanLine cook displayed good food safety knowledge; including final cooking temperaturesLine cook was equipped with a calibrated thermometerHot holding was @ 140F+*Discussed occasional fly issues inside kitchen. Recommend installing an air curtain to prevent pests from coming inside.**Facility has recently lost a certified food manager. There are 3 other CFMs in the building; but one more is required. 30 days to obtain.
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8/31/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact surfaces need cleaning to prevent potential cross contamination. Areas include ticket machines; handles of equipment; some shelving; etc. Reviewed importance with line staff.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Many areas of the floor need cleaning to prevent potential pest attraction and maintain sanitary conditions. The areas that have been overlooked are underneath and between equipment and tables. Pointed areas out to chef.
- General Comments that relate to this Inspection
Hand sinks stockedGloves worn by food handlers-raw product taken with gloves; then gloves replacedAll refrigeration @ 40F or below-tuna - 39F-sausage - 40FLine drawers @ 39FIce machine cleanDishwasher @ 180F final rinseSanitizer buckets @ 100ppm chlorine*Discussed storage of raw product in line drawers with line cooks. Even though drawers are separate; better practice would be to store raw product the same as in a refrigerator; with raw products in bottom drawer.*Reviewed importance of slicer cleaning and sanitizing. Operator is going to emphasize this issue in team meeting.*Discussed cooling practices extensively with operator. Specific items reviewed were potatoes and turkey for deli slicing. Strongly recommend testing all items that are cooled at least once to make sure process meets Washoe County regulations of dropping from 140F - 40F within 4 hours. Suggested ways to improve system if probems are found; such as halving large meat pieces before placing them in walk in and NOT wrapping them in plastic. Also discussed foil wrapped potatoes and risk with cooling. Operator will test all processes.
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8/23/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked*One blocked at dishwasher area; but alternate is within 15ft and is okDishwasher @ 180F final rinseEcolab is pcoWalk in @ 42F-within thermometer error-discussed possibly turning unit down with operatorAll make up units and line drawers @ 40F or below-ahi - 38F-chicken - 39F-tuna salad - 39FSanitizer buckets in place @ 100ppm chlorineFacility cleanIce machine clean**Discussed cooling procedures. Procedure is ice bath and if needed; ice wands. Practice seems adequate; though not observed. Discussed leaving items uncovered until down to 40F and then cooling.**Discussed handling of raw product from line drawers. Discussed using separate tongs for chicken vs beef; ways to sanitize; and prevention of cross contamination.**Discussed storage of single service items in outdoor shed and potential for vermin to come into contact. All items stored outside are sealed in plastic and in their cardboard box. Anything opened is placed inside the kitchen. Facility is looking into sealing off outside storage completely.
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9/14/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Pans and plate cover tables had dust on them. Clean regularly to prevent potential contamination of kitchen items.
- General Comments that relate to this Inspection
Hand sinks stockedDishwasher 180fFacility cleanAll refrigeration units @ 40F or belowTuna salad process - mayo and tuna stored warm; mixed in main ktiched; cooled to 40F; then transferred to service areas. 40 mins after prep tuna salad in walk in was @ 52F. Process appears good.Beans @ 38FMahi - 38FKnives stored in clean fashionDry storage area clean*Handles of reefer units and other equipment should be cleaned thoroughly at the end of each shift at a minimum.
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10/5/2009 | Routine Inspection 1st | 99 |
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