- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 10/2/15ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.PREP REACH-IN NOW AT 41F.THERMOMETERS HAVE BEEN PROVIDED IN ALL REFRIGERATION UNITS.ENSURE THAT REACH-IN IS ABLE TO HOLD PRODUCT TEMPERATURE AT 41F OR BELOW.CPFM INFORMATION LISTED ON ROUTINE INSPECTION.
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10/8/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
PREP REACH-IN CONDENSOR FROZEN AND UNIT TEMP WAS AT 50+F. HAVE UNIT DEFROSTED AND ENSURE THAT IT IS CAPABLE OF HOLDING PRODUCT TEMP AT 41F OR BELOW. DO NOT USE THIS UNIT UNTIL IT IS RE-INSPECTED BY THE HEALTH AUTHORITY.
- [1] Thermometers provided and conspicuous
NO THERMOMETER IS WALK-IN UNIT. THE OUTSIDE THERMOMETER IS NOT ACCURATE. MUST PROVIDE A THERMOMETER IN THE INSIDE OF ALL REFRIGERATION UNIT TO EASILY MONITOR UNIT TEMPERATURES.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD EMPLOYEE HAND WASHING WHILE ON SITE.DISCUSSED NEW FOOD REGULATIONS OF NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY WILL START IMPLEMENTING THIS REQUIREMENT.ALL FOOD PROPERLY STORED AND NO ISSUES OF CROSS CONTAMINATION NOTED.ALL UTENSILS PROPERLY STORED.3-COMP SINK GOOD WITH SANITIZER AT 200PPM QUAT.FACILITY DOES DO COOLING - NON OBSERVERD WHILE ON SITE; DISCUSSED PROCESS AND NO PROBLEMS NOTED.GOOD HOT HOLDING TEMPS - 150F-163F.GOOD COLD HOLDING TEMPS - BETWEEN 41F-45F; ON SITE JUST AFTER LUNCH.RESTROOMS GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.ADDITIONAL CFPM'S: BRIAN K. SMITH M110252 EXP 3/27/16MICHELE L. DAVENPORT M110258 EXP 3/27/16THIS FACILITY HAS NOT HAD ANYONE TAKE A CFPM TEST AND FAIL WITHIN THE LAST YEAR.RE-INSPECTION IS REQUIRED BY 10/5/15. CALL BRENDA WICKMAN AT 328-2643 TO NOTIFY THAT REACH-IN UNIT IS PROPERLY WORKING PRIOR TO COMING OUT FOR RE-INSPECTION.
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10/2/2015 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
FAN GUARDS IN WALK-IN UNIT DIRTY. MUST CLEAN TO REMOVE ALL BUILD-UP.DRAIN LINES TO SODA MACHINE HAVE A LOT OF BUILD-UP IN THEM. MUST CLEAN OUT THESE LINES TO REMOVE ALL BUILD-UP.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
BACK HANDSINK BY 3-COMP SINK NEEDS TO BE RE-ATTACHED TO ADJACENT WALL. REMOVE OLD CAULKING AND TIGHTEN SINK AND APPLY NEW CAULKING TO ATTACH TO WALL.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS IN REACH-INS AND DISPLAY CASES - ALL FOOD BETWEEN 36F-44F.ALL UTENSILS PROPERLY STORED.HOT HOLDING OF BEANS GOOD AT 157F.USING QUAT AT 3-COMP SINK; NOT SET UP AT TIME OF INSPECTION; TEST STRIPS AVAILABLE.RESTROOMS AVAILABLE AND PROPERLY STOCKED.FOUND CHICKEN AND BAGGED SLICED BEEF IN HOT HOLDING DISPLAY CASE BETWEEN 99F-110F. PRODUCT HAD BEEN PLACED IN UNIT 1 HOUR PRIOR TO INSPECTION; FOOD WAS PLACED BACK IN THE OVEN TO RE-HEAT WHILE ON SITE. RIBS IN SAME CASE BUT DIFFERENT SIDE WERE TEMPED AT 145F. DISCUSSED WITH FACILITY TO MONITOR ACTUAL FOOD TEMPS OF MEAT IN DISPLAY CASE EVERY 2 HOURS AND DOCUMENT TEMPS TO ENSURE THAT HOLD HOLDING UNIT IS PROPERLY WORKING. ENSURE STAFF IS TURNING UNIT ON AND IT IS REACHING PROPER HOLDING TEMP BEFORE PLACING ANY HOT FOOD INSIDE.DISCUSSED OBTAINING A STEM THERMOMETER WITH SENSOR AT TIP WHEN TEMPING THIN CUTS OF MEAT/CHICKEN. DISCUSSED COOLING PROCEDURES - NO REAL PROBLEMS NOTED IN PROCESS. DISCUSSED NOT COMPLETELY COVERING ANY FOOD ITEMS GOING THROUGH THE COOLING PROCESS UNTIL THE FOOD HAS REACHED 40F OR BELOW. NO EMPLOYEE HEALTH ISSUES;NO PEST CONTROL ISSUES;NO PLUMBING/SEWAGE ISSUES.
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4/11/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;.ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE FROM ALL EMPLOYEES.GOOD COLD HOLDING TEMPS - SLICED MELONS 44F; TURKEY 45F; POTATOE SALAD 42F; RAW STEAK 43F.GOOD HOT HOLDING TEMPS - BRISKET 157F.UTENSILS PROPERLY STORED.KNIVES STORED IN ICE WATER IN-BETWEEN USES.3-COMP SINK GOOD WITH 200PPM QUAT.SANITIZER BUCKETS GOOD.PROPER COOLING PRACTICES BEING FOLLOWED.NO EMPLOYEE HEALTH ISSUES;NO PEST CONTROL ISSUES.
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8/19/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed garlic and oil mixture on near grill at room temperature; facility shall store potentially hazardous garlic and oil under refrigeration at <40F. Take out of refrigeration only what is needed and use for immediate service.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; barbecue beef at 171F; beans at 154F; ribs at 136F; sliced roast beef at 137F. Cold-holding checked good; pasta salad at 42F; potato salad at 41F; fruit at 38F; tomatoes at 37F.Handsinks stocked with sanitary towels and soap; observed handwashing. NOTE: please practice no bare hand contact with ready-to-eat foods. Recommend glove use/utensils with any ready-to-eat foods especially with sandwich production.Three-compartment sanitization checked at 200-400ppm; sanitizer buckets available with 200-400ppm. Change buckets every 2-3 hours and renew labels on sanitizer bottles.All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration checked at approximately 29F (good)...Managers aware of proper exclusion for any sick employees.(corrections from last inspection complete)****
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8/9/2012 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace cutting boards on front line (make-up refrigeration units). Recommend using hard (brown rubber style) due to heavy use.All surfaces must be smooth and easily cleanable; current cutting boards have been heavily used......
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink near grill without sanitary towels; facility shall keep all handsinks stocked for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding temperatures checked good; chicken holding at 152-159 degrees; whole intact steaks cooking at 156 degrees; beef brisket holding at 154 degrees; ribs at 143 degrees.Cold-holding checked good; potatoe salad; pasta salad; and macaroni salad holding at 41-43 degrees.Three-compartment pre-mixed quatinary ammonia dispensing at approximately 200-300ppm.Reviewed handwashing procedures and the importance of handwashing for at least 20 seconds under warm water with soap.
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8/11/2011 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain sanitary towels and soap at back handsink near three-compartment sink; in addition; handsink shall remain clear and free from obstruction.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken holding at 154 degrees; pork holding at 162 degrees; brisket holding at 148 degrees.Cold-holding checked good; pasta salad at 41 degrees; ham at 38 degrees; turkey at 42 degrees.Facility shall designate the handsink near the smoke machine as a food preparation sink or handsink. Three-compartment sanitization checked at 200ppm quatinary ammonia.Walk-in refrigeration checked at 35 degrees; all food products properly stored and rotated. All display cases on front line checked below 40 degrees.Observed glove use during sandwich preparation and handwashing.....
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8/3/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All corrections from 7/31/2009 corrected.Reminder: Certified Food Protection Manager due on 9/31/2009.
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8/7/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue Washoe County Health Permit with the following conditions:Facility must have a Certified Food Protection Manager registered with Washoe County Health Department within 60 days.Repair the reach-in unit at front counter to maintain 40 degrees ambient temperature or below. Unit is approximately 6 degrees too warm...Store product in another unit until unit is repaired. (Mandatory re-inspection)Repair damaged light shield in rear of kitchen.Ensure every sink is stocked with sanitary towels and soap.Ensure every refrigeration unit or freezer unit has a working internal thermometer.Facility must post a consumer advisory if any raw or undercooked product is served.
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7/31/2009 | Opening Inspection | 100 |
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