- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
NEXT TO MONGOLIAN GRILL THE STAINLESS STEEL PIECES ARE MISSING BETWEEN GRILL AND WALL. MUST INSTALL STAINLESS STEEL FLASHING TO ATTACH TO WALL AND SEAL TO ALLOW FOR AN EASILY CLEANABLE SURFACE. CORRECT BY 12/23/15
- [1] Installed; maintained
DRAIN TUBE NOT CONNECTED TO DRAIN LINE IN 2 DOOR GLASS REACHIN BY ICE MACHINE. DRAIN LINE DRIPPING. MUST ENSURE DRAIN TUBE IS ATTACHED TO DRAIN LINE AT ALL TIMES TO ENSURE DRAIN DOES NOT DRIP ON FOOD PRODUCT. DRAIN TUBE RE-ATTACHED WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HANDWASHING SIGNS AVAILABLE AT HANDSINKS IN MULTIPLE LANGUAGES.OBSERVED GOOD HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.DISCUSSED NEW TEMPERATURE DANGER ZONE OF 41F TO 135F.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.FACILITY IS MUCH CLEANER THAN LAST YEAR.THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.HANDLES TO EQUIPMENT ARE CLEAN.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF FOOD REGULATIONS GO TO www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE GLOVES; TONGS; UTENSILS ETC.DISCUSSED SUSHI RICE REQUIRMENTS. FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL. FACILITY WILL EMAIL PLAN TO bwickman@washoecounty.us FOR APPROVAL.ADDITIONAL CFPM'S ARE:YAN JIAN WANG M110142 9/30/16JIN JIANG M110142 9/30/16FENG LIN M110186 9/30/16
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11/23/2015 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKETS ON WALK-IN UNIT #3 TO ENSURE DOOR PROPERLY SEALS. GASKETS WERE ORDERED ON 11/27/14. FACILITY WILL NOTIFY WHEN INSTALLED.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 11/26/14 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS EXCEPT NOTED ABOVE HAVE BEEN CORRECTED.WALK-IN UNIT #3 WAS REPAIRED AND NOW HOLDING AT PROPER TEMPERATURE. RANGE BETWEEN 34F-40F.WALK-IN FREEZER HAS BEEN CLEANED AND ALL FOOD PROPERLY STORED.
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12/1/2014 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
IN WALK-IN #3 THE CONDENSER IS FROZEN. MUST HAVE UNIT SERVICED TO ENSURE THAT IT IS PROPERLY WORKING AND MAINTAINING PROPER TEMPERATURE AND KEEPING FOOD AT 40F OR BELOW. FACILITY MUST PLACE FOOD ITEMS IN ICE TO MAINTAIN PRODUCT TEMPERATURE AT 40F OR BELOW UNTIL UNIT IS REPAIRED. RE-INSPECTION REQUIRED BY 12/1/14.
- [2] Food protected during storage; preparation; display; service; transportation
OBSERVED CABBAGE BEING PREPPED ON THE SAME TABLE AS RAW TURKEY AND CHICKEN. MUST KEEP RAW MEATS AWAY FROM READY TO EAT FOODS TO PREVENT ANY CROSS CONTAMINATION OF PRODUCT. THIS WAS CORRECTED ON SITE AND THE TABLE WAS SANITIZED.OBSERVED FOOD BEING STORED ON THE FLOOR OF THE WALK-IN FREEZER IN TUBS OR BOXES. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECT BY 12/1/14IN WALK-IN #2 OBSERVED UN-COVERED PANS OF FOOD STACKED ON TOP OF EACH OTHER. DO NOT STACK PANS ON TOP OF EACH OTHER IF NOT COVERED TO REDUCE THE RISK OF CONTAMINATION TO THE FOOD PRODUCT. CORRECTED ON SITE.OBSERVED RAW CHICKEN BEING PLACED ON SKEWERS IN THE DISHWASHING AREA. ALL FOOD PREP MUST BE CONDUCTED IN A CLEAN AREA TO PREVENT ANY POSSIBLE CONTAMINATION TO PRODUCT. CORRECTED ON SITE.
- [2] Potentially hazardous food properly thawed
FOUND 2-COMPARTMENT PREP SINK WITH 1 COMPARTMENT FULL OF STANDING WATER WITH CHICKEN THAWING IN WATER. THE OTHER COMPARTMENT WAS FULL OF CHICKEN THAWING WITH NO RUNNING WATER. WHEN THAWING OUT PRODUCT IT MUST BE DONE EITHER UNDER COLD RUNNING WATER; UNDER REFRIGERATION OR DURING THE COOKING PROCESS. DO NOT THAW IN BOTH COMPARTMENTS AT THE SAME TIME SINCE YOU CAN NOT UTILIZE THE RUNNING OF COLD WATER IN BOTH SINKS SINCE THERE IS ONLY 1 FAUCET. THIS WAS CORRECTED ON SITE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKET ON WALK-IN UNIT #3 TO ENSURE THAT DOOR PROPERLY SEALS. CORRECT BY 12/26/14
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOOR IN FREEZER IS DIRTY. MUST CLEAN TO REMOVE ALL FOOD DEBRIS. CORRECT BY 12/1/14
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED;OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.DISHWASHER GOOD AT 180F AT MANIFOLD.GOOD HOT AND COLD HOLDING TEMPS ON BUFFET LINE - ALL WITHIN REGULATION.GOOD COLD HOLDING TEMPS ON COOK LINE - ALL WITHIN REGULATION.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.REMIND STAFF TO ALWAYS TURN ON ALL HOT HOLDING UNITS ON BUFFET LINE PRIOR TO PLACING FOOD IN THEM.FACILITY NEEDS TO PREP FOOD IN SMALLER BATCHES SO THAT FOOD IS NOT IN THE TEMPERATURE DANZER ZONE TOO LONG. THIS WILL HELP REDUCE THE RISK OF CROSS CONTAMINATION OCCURING ALSO.
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11/25/2014 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 12/12/13 INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.THERMOMETER AVAILABLE.FREEZER DOOR GASKET REPLACED AND PROPERLY SEALS.HANDSINK AVAILALBE AND PROPERLY WORKING.
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12/23/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
PROVIDE THERMOMETER IN REFRIGERATION UNIT BY MONGOLIAN BBQ. MUST HAVE THERMOMETERS TO MONITOR UNIT TEMPERTURES.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
HAVE WALK-IN FREEZER DOOR GASKET REPAIRED SO THAT DOOR WILL CLOSE PROPERLY TO REDUCE THE BUILD-UP OF ICE ON FLOOR CREATING A SLIP HAZARD.
- [4] Number; convenient; accessible; designed; installed
HANDSINK IN KITCHEN BY MIXER AND DRY STORAGE ROOM HAS NO HOT WATER. ALL SINKS MUST HAVE BOTH HOT AND COLD RUNNING WATER FOR PROPER HANDWASHING. MUST BE REPAIRED BY 12/16/13. HOT WATER WAS TURNED OFF BECAUSE OF A LEAK AT FAUCET. HOT WATER WAS TURNED BACK ON AND THEY WILL REPAIR LEAK. FACILITY HAS OTHER HANDSINKS FOR STAFF TO USE.HANDSINK BY DISHWASHING ROOM IS CLOGGED MAKING IT UN-ACCESSIBLE FOR HANDWASHING. MUST CLEAR DRAIN. THIS WAS CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED OTHER THAN MENTIONED ABOVE.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE BY MULTIPLE EMPLOYEES.HIGH TEMP DISHWASHER GOOD AT 195F AT MANIFOLD.ALL FOOD PROPERLY STORED; AND COVERED.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.GOOD HOT HOLDING TEMPS - REMIND STAFF NOT TO USE THE RACKS IN PANS FOR HOT HOLDING; THE FOOD IS NOT IN CONTACT WITH THE HEAT OF STEAM TABLE CAUSING FOOD TO LOSE TEMPERATURE.ALL UTENSILS PROPERLY STORED EITHER WITH HANDLES UP OR IN ICE WATER.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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12/12/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 07/20/2012; corrected.
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7/27/2012 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all reach-in refrigeration units; freezer units; shelves; handles on equipment; and refrigeration gaskets; observed build-up.
- [1] Wiping clothes: clean; use restricted
Facility must keep sanitizer buckets out at stations with 50-100ppm chlorine or 200-400ppm quatinary ammonia. (this is very important in preventing cross-contamination)
- [4] Number; convenient; accessible; designed; installed
Observed handsink near dishwasher blocked; in addition; sushi handsink was observed missing due to repair. Facility must keep all handsinks clear; working; and accessible for effective handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all perimeter floor areas and under equipment; observed build-up on floors; in addition; facility shall repair tile grout where there is water pooling.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; corn at 170F; talapia at 155F; sweet and sour pork at 167F; fried chicken at 153F.Cold-holding checked good; shrimp at 43F; octopus 41F; salmon at 36F; crab at 37F; beef at 41F; pot-stickers at 40F.Dishwasher checked at >180F on final rinse sanitization.Reviewed handwashing; employees must handwash for 20 seconds and dry on sanitary towels. Reviewed deep cleaning protocols; please perform a deep cleaning before reinspection on 07/27/2012.
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7/20/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Routine Reinspection 1st:All violations from 07/08/2011 corrected.All refrigeration units repaired and operating below 40 degrees ambient temperature.
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7/11/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed two reach-in refrigeration units operating above 40 degrees (51-56 degrees). All potentially hazardous food products moved to walk-in refrigeration unit.Repair both refrigeration units to maintain 40 degrees or below.
- [2] Potentially hazardous food properly thawed
Observed shrimp and raw chicken being thawed in standing water; all food products must be thawed under cold running water; under refrigeration; or as part of the cooking process. correction on-site
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed meat slicer with old food debris; slicer must be completely cleaned between use. This is very critical in preventing possible foodborne illness. Provided FDA alert on proper cleaning of meat slicers****
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one of the handsinks in food preparation area without soap; maintain soap and towels at all times for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding at front buffet steam table checked good; pork at 162 degrees; crab at 154 degrees; corn at 167 degrees; egg flour soap at 187 degrees; beef strips at 143 degrees.Cold-holding in two reach-in refrigeration units to be corrected as noted above****High temperature dishwasher sanitizing at 184 degrees on final rinse sanitization.Provided education on proper handwashing in food preparation area; Facility Owner will provide more education on handwashing and the importance and frequency of handwashing.***Facility shall perform a deep cleaning in all food preparation area before reinspection on 07/11/2011***
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7/8/2011 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Opening Reinspection:All construction corrections from 04/11/2011 corrected.Facility is approved for operations and will be assigned a risk category 4 restaurant health permit. At least one full-time Certified Food Protection Manager must be on-site during all hours of operation.A routine health inspection will be conducted within (90) days.
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4/14/2011 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Facility will be assigned a risk category (4) restaurant and is approved for operations with the following conditions:Facility shall perform a deep cleaning and clean under all equipment; especially under both ice-machines.Facility shall perform a deep cleaning behind grill and stove area; observed grease build-up.Facility shall repair tile floors in walk-in refrigeration #1 and repair tile grout as needed.Facility shall provide light shields in dry storage area.Facility shall repair one of the cooling fans in make-up refrigeration on front line.Facility shall repair ceiling tiles over dishwasher area with cleanable ceiling tiles.Facility shall clean garbage area (pressure wash or hot steam and remove grease)Facility shall repair lid on front ice-machine.
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4/11/2011 | Opening Inspection | 100 |
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