- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken final cook temperature at 182F; rice at 144F; beans at 156F; steak at 158F.Cold-holding checked good; pepperoni at 37F; salami also 37F; steak at 38F; tomatoes at 42F; cheese at 36F.Employees observed with gloves when preparing ready-to-eat foods; observed handwashing.All refrigeration and freezer temperatures checked within regulation; products properly stored in walk-in refrigeration. Date codes checked good.General sanitation and Managerial Control checked very good.Warewashing procedures checked good***Employee illness protocols ok****
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1/8/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; marinara at 142F; marinated chicken at 157F; steak at 154F; rice at 163F; final cook temperature on chicken at 170F.Cold-holding checked good; cheese at 41-43F; tomatoes at 42F; avacado at 41F; ground beef at 38F.Handsink stocked and functional; please adjust automatic sink faucet for comfortable handwashing. Hot-water temperature too high and may burn hands.All refrigeration and freezer units checked within regulation; walk-in refrigeration checked at approxmately 36F.Observed glove use with food preparation; in addition; observed handwashing.Reviewed cooling practices; all procedures ok.Reviewed employee illness policies; all procedures ok.
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1/3/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; shredded chicken at 171F; tri-tip at 178F; rice at 154F; vegetable soup (bean and corn) at 173F; hot-dogs at 181F; mac and cheese at 138F. Most products commercially processed and pre-cooked.Cold-holding checked good; tomatoes at 42F; avacado mix at 41F; cheese at 38F.Handsinks checked stocked and functional; observed handwashing and glove use.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation; walk-in unit checked at <40F.***Observed good Managerial Control***Recommendations:Some small repairs on base coving noted.Recommend glove use with all ready-to-eat foods.
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1/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ecolab retained for pest control. Report received and attached.Operator will submit reports to Health Inspector until facility closes for year.
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4/25/2012 | Routine Reinspection 1st | 100 |
- [4] Presence of vermin; outer openings protected; no prohibited animals
Mice droppings observed in several areas of facility. Tin cat traps were full of mice. Possible problem observed in weather stripping of doorways.**Ecolab is pest control operator; though last visit time was unknown. All pest control reports for the last 3 months must be submitted to Health Inspector within 48 hours. Any structural deficiencies such as wall penetrations or outer opening access must be sealed to prevent acces. **
- General Comments that relate to this Inspection
Hand sinks stockedAll refrigeration @ 40F or below-cole slow @ 38F-chx @ 39FRaw product stored below ready to eatSanitizer buckets @ 100ppm chlorineHot holding ok-chx @ 150Fchx fingers @ 150FWhen raw product is placed on grill; batches are made. Tongs are used for placement then sent to dishwasher. Batches are cooked then held for serviceDishwasher @ 100ppm chlorineAll items stored off floorSlicer clean
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3/30/2012 | Routine Inspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- General Comments that relate to this Inspection
Hand sinks stockedTemperatures were goodHot holding ok-chicken - 160F-hamburger - 150F-patties - 155FRaw product stored correctly*Reviewed order on shelving with operator. Poultry on bottom; then beef; then fish and pork.Dishwasher @ 100ppm chlorineSanitizer buckets in place*Reviewed proper concentration of 50-100ppm chlorine with operatorTest strips availableWalk in @ 39F-mac and cheese - 40F-ground beef - 40FAll make up units 40F or belowFacility cleanEcolab is pest control**Reviewed importance of slicer cleaning with operator. Slicer is cleaned after every use. Discussed importance of cleaning entire machine; back of blade; etc.
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3/1/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
A few cleaning issues need to be resolved. Floor sink in dishwashing area needs cleaning. Wall area behind knife rack could use a regular cleaning and only clean knives should be stored there. A few areas of shelving could use a more regular wipe down.
- General Comments that relate to this Inspection
Hand sinks stockedRefrigeration @ 40F or belowRaw product stored correctlyHot holding ok-hot dogs 180F-chili 170F*Ice machine is ready for cleaning*Discussed cooling of large turkey breasts with operator. Last test of cooling resulted in a 2.5 cool time. Recommend testing process periodically to ensure that product gets to 40F within 4 hours*Discussed the stocking level of sliced turkey in make up unit. Keep level below rim of pan to ensure that temperature stays @ 40F or below.
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3/30/2010 | Routine Inspection 1st | 99 |
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