- [3] CFPM or person in charge present; certificates posted as required
CFPM not present at facility at time of inspection; only one person in facility currently has CFPM. Facility is categorized as risk category 3; and as such must have a CFPM present during all hours of food preperation. Facility is required to submit CFPM certificates within 60 days to WCHD.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility did not have accurate test strips at time of inspection. Facility must have quaternary ammonia test strips (for the three-compartment sink and sanitizer buckets) and chlorine bleach test strips (for the dishwasher) to ensure that adequate sanitization is occuring.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw/undercooked food advisory posted. When raw/undercooked animal products are on the menu; an advisory must be posted.
- General Comments that relate to this Inspection
Observed:Raw molluscan shellfish; tags from the past 90 days present and in chrological order.Frozen foods good; freezers clean and well organized. Prep unit cold holding good- tomatoes @ 35F; sauteed veggies @ 35F; shrimp @ 32F; mushrooms @ 37F; salmon @ 39F; filet @ 32F; all pizza prep unit <41F.Walk in cooler good; good storage practices and date marking- tomatoes @ 35F; chicken (cooling) @ 46F; mushrooms @ 39F.***Marinating olives in WIC.Dry food storage good; chemical sorage good. Dishwasher sanitizer @ 100ppm; sani bucket @ 200ppm.Facility contracts with Orkin pest control for weekly service. Handsinks clean and well stocked- no bare hand contact present and in effect. Ice machine good; ice scoop storage good. Restrooms clean and well stocked. Thawing practices good. Discussed no bare hand contact with ready to eat foods.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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3/24/2016 | Routine Inspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
The facility does not currently have a certified food protection manager (CFPM). The past CFPM's certificate has expired. All facilities must have at least one CFPM. Provide documentation that certified personnel are in place by the due date.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No bleach test strips are available to verify dishwasher sanitizer concentration. Dishwasher should be tested on a daily basis to verify proper equipment operation.
- General Comments that relate to this Inspection
Notes:Handsinks stocked; available; and usedDishwasher measured at 100ppm bleach; sanitizer buckets at 300ppm (quat strips available)All equipment and food temperatures throughout measured in proper range -thermometers available where necessary -discussed cooling procedures - facility uses shallow hotel pans in walk-in referAll food product properly stored; raw on bottom; all product covered; etc. -facility maintains shellfish tags for 90+ days; can identify tags for current stockDiscussed upcoming regulation change concerning no barehand contact with ready to eat foods including strategies using a combination of gloves; utensils; or procedure modification to reduce/prevent contact.
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6/9/2015 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
A small amount of mineral build up is growing in the main ice storage area. A small amount of mold growth is beginning in the internal (upper) portion of the unit. Remove all ice and wash/rinse/sanitize all portions of the ice machine.
- [1] Wiping clothes: clean; use restricted
The cook line sanitizer bucket was measured under 200 ppm quat. New sanitizer bucket was prepared at this time. Wiping cloths must be maintained in the bucket when not in use.
- General Comments that relate to this Inspection
Handsinks stocked available and observed useClams thawing under running water - good3-comp sink @ 200 ppm quat; dishwasher @ 120 with 100 ppm chlorine -test strips availableAll refer/freezer units at proper temperatures with thermometers available -all measured product under 41 (cold holding) -raw product noted to be stored below other items; product covered; dates okHot holding: red sauces 175-180+; soup 180+Kitchen is generally well kept and maintained
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5/27/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Handsinks clean and stockedAll food covered and labeledAll fridge <=41F; one fridge is being repaired Rice 38FFreezer <=0FDishwasher 100 ppm ClSanitizer buckets/3 compartment sink 300 ppm QuatFood storage goodPasta machine cleanMeat slicer clean Reviewed cooling process for soups and saucesObserved good handwashing by staff
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12/11/2013 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No strips for quat sanitizer buckets or low temp dishwasher. Provide both quaternary ammonia and chlorine test strips in order to verify sanitizer concentration.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-salmon 36 f-sausage 38 f-meat sauce 38 f-potatoes 36 f-rice 37 fDiscussed cooling procedures. - Good. Ensure that product cools from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours.Observed good food storageDishwasher sanitzing at 100 ppm chlorineFacility very clean and well keptMonitor barn wood in men's restroom. This type of wood is not smooth or easily cleanable. Wood may need to be sealed in the future for cleanability.
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10/11/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitThe following must be completed before operations begin-Complete cleaning-Clean ice machine-Install/stock all soap and paper towel dispensersNotes:Drains okWater okAll refrigeration @ 40F or below-thermometers in placeAll junctions sealedBase coving ok*Facility is risk category 3. Certified Food Manager requirement is satisfied.
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2/3/2012 | Opening Inspection | 100 |
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