- [2] Food protected during storage; preparation; display; service; transportation
-In the make up unit; right hand side across from cook line; single serving lunchmeats were out of temperature because they were stacked to high in the unit. Top layer of roast beef at 58F; ham 56F; turkey 58F. Bottom layer of roast beef at 42F; ham 43F; turkey 42F. Top layer was voluntarily discarded during the inspection. Other items in the make up unit were at acceptable temperatures (see notes)*Ensure food items are not over stocked in the make up unit to keep temperatures at 41F or below to reduce the growth of bacteria and viruses.-In the middle make up unit; across from cook line; hamburger patties were at 51F. Hamburger patties were voluntarily discarded during the inspection. There was a container in the make up unit that was to large and it was preventing the door from closing all the way. When the container was moved the door closed properly. All other items in the make up unit were at the proper temperature (see notes).
- [2] Food protected during storage; preparation; display; service; transportation
-Drink spray nozzle holder was leaking into the customer ice. Ensure nothing drips into the customer ice to prevent contamination. Operator called service company to replace the holder during the inspection. Operator discarded ice during the inspection.
- General Comments that relate to this Inspection
Notes: Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good hand washing.-Handsinks clean and stocked.-Restrooms clean and stocked.-Consumer advisory posted.-Make up unit on right - tomato 41F; salsa 40F; tuna salad 40F; ground beef 41F; grilled chicken breast 42F.-Make up unit on left; temperatures good - roast beef 42F; ham 41F; turkey 41F; tomato 42F.-Make up unit in the middle - hot dog 43F; steak 43F; ham 42F; chicken 42F.-Cooked temperature of chicken fried steak at 181F.-Hot holding temperatures good. Chili 151F; shredded chicken 151F; shredded beef 143F; beans 156F.-Cooking and cooling procedures good. Pork for chili verde at beginning of inspection at 186F. Temperature taken 30 minutes later at 68F.-Walk in cooler at cook line at 38F. Tomato 38F; roast beef 39F; turkey 39F; ham 39F; sausage 38F; ground beef 38F; shredded beef 39F. Cooler was clean and organized. Dates good. Observed good food storage.-Walk in freezer at cook line at -10F. All items frozen. Clean and organized.-Walk in cooler by back storage at 36F. Gravy 37F; enchilada sauce 37F; ground beef 37F; rice 37F. Cooler was clean and organized. Food stored properly.-Walk in freezer by back storage area at -7F. All items frozen. Freezer was clean and organized.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Dishwasher at 100 ppm Quat.-Test strips available.-Cutting boards clean and smooth.-Knives; equipment and meat slicer clean.-Utensils clean and stored properly.-Ice machine clean. Good scoop storage.-Outside garbage stored properly.-No signs of pests or vermin.-In addition to the CFPM listed above; the following individuals also have CFPM certificates:Armondo ValenciaServ Safe - 873245501/09/17Robert CableM13059806/12/18Per owner no individuals have taken a CFPM test and failed in the past year.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Reach in cooler at 30F.-Sanitizer bucket at 100 ppm Chlorine.-Test strips available.-Utensils stored properly.-Clean and organized.-No signs of pests or vermin.-Observed good ice scoop storage.
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7/29/2015 | Routine Inspection 1st | 96 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw/undercooked food advisory posted as required. Post consumer advisory that states the following:The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwiseprocessed to eliminate pathogens; (such as meat; poultry; eggs; milk;seafood or shellfish) poses a potential health risk to everyone; especially the elderly; young children under the age of 4 years; pregnant women; andother highly susceptible individuals with compromised immune systems. Thorough cooking or processing of foods to eliminate pathogens reduces the risk of illness.The required consumer advisory may be in the form of a brochure; deli case or menu advisory; label statement; table tent; placard or other written notification that is visible to the patron.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked; Discussed importance of handwashing. Observed employees washing hands - good.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-roast beef 41 f-hamburger patty 42 f-tuna 39 f-coleslaw 43 fDiscussed monitoring/recording temperatures after busy times to ensure coolers recover rapidly. Also discussed putting smaller portions in top of prep units due to heat from cook line. Also; when using ice baths; ensure that the product is completely submerged in the ice.Hot holding temps good-aus jus 168 f-chicken 170 f-beans 161 fDiscussed cooling procedures - good.Discussed temperature requirements for cooking and reheating - goodSanitizer buckets at 100 ppm chlorineDishwasher at 100 ppm chlorineTest strips availableGood food storage observedFacility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes: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.Coolers all below 40 fSanitizer bucket at 100 ppm chlorine. Test strips available.Bar ware is washed in kitchen. Dishwasher tested at 100 ppm chlorine.Alcohol consumer advisory posted as required.Bar clean and well kept
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6/27/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.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.Front walk-in cooler at 45 f after lunch rush. Observed temperature dropping throughout inspection. Product temped at 41 - 45 f. Continue to monitor.Back walk-in cooler at 37 f-pork 38 f-chicken 40 fReach in coolers at 40 f; 38 f; 35 f; 39 f-turkey 41 f-tuna salad 41 f-roast beef 42 fHot holding temps good-chicken 171 f-beans 167 f-soup 154 fObserved/discussed cooling procedures. Facility either uses shallow stainless steel pans with product around 2 inches or ice baths. Ensure that pans are spaced out and not stacked inside walk-in to increase air circulation and ensure faster cooling.Observed good food storageSanitizer buckets at 100 ppm - 200 ppm chlorine. (Maintain at 50 - 100 ppm. Also remind staff to place wiping cloths back into sanitizer buckets and not leave damp cloths on food prep surfaces).Dishwasher sanitizing at 100 ppm chlorineTest strips availableFacility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.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 belowSanitizer bucket at 50 ppm chlorineBar ware washed in kitchen - dishmachine at 100 ppm chlorineAlcohol advisory posted as requiredBar clean and well kept
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8/12/2013 | Routine Inspection 1st | 100 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning sign not found posted. Provided copy of sign at this time. Keep sign posted as required.
- General Comments that relate to this Inspection
Product temperatures on top of three refrigerated prep units in cook line were mainly at 40 F; only a couple of products were at 42 F. Product temperatures inside these three units were at 40 F or below.Front area walk-in cooler at 42 F. roast beef 41 F; sliced turkey roll 42 F; sliced pastrami roll 42 F; cooked chicken wings in plastic bags one dozen each 43 F; diced ham 42 F. Adjust thermostat to lower ambient temperature in order to keep product temperatures at 40 F or below.Back area walk-in cooler at 37 F. Two pans of rice at 40 F; chili 38 F; three sheet pans of cooked chicken wings at 36 F. country gravy at 44 F in 2 inch hotel pan; gravy still cooling; cooked few hours before.Noted proper cooling procedures in place.Two walk-in freezers at -10 F.Temperatures on steam table: baked beans 200 F; fried beans 183 F; shredded beef 180 F; gravy 194 F.Dishwasher checked at 124 F and 100 ppm chlorine concentration.Noted hand sinks in prep areas and restrooms stocked and functional.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Refrigerator with milk products at below 40 F.
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5/16/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All regrigerated units in cook's line were serviced after the routine inspection conducted on 5/12/2011. Almost all food temperatures taken on top and inside of all 3 refrigrated prep units were 40 F and below; only few were slightly above 40 F. Thermometers in all units reading below 40 F.
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5/17/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Product temperatures on top of two refrigerated prep units at 45 F to 50 F and 42 F to 49 F inside both units. HAve untis serviced to ensure product temperatures of 40 F or below are maintained. Some sliced meat packages on top of other refrigerated prep unit at north end were at 47 F to 50 F. Temperature rise of some of the products on top of all units may be due to leaving the lids open; keep lids closed as much as possible to keep product at colder temperatures.
- General Comments that relate to this Inspection
Temperature f one small pan of tuna salad at 50 F in walk-in cooler. tunal salad prepared about 3 hours before. Refrigerated cans of tuna for 24 hours prior to opening to minimize time product that remains at more than 40 F. Other temperartures checked in this walk-in cooler were at 40 F or below.Temperatures in other walk-in cooler at in back area were: rice 37 F; beans 36 F; barbecued chicken 37 F. All these foods were prepared yesterday; proper cooling procedures observed on rice being cooled in walk-in cooler from this day.All temperatures checked on steam table were above 140 F.Dish washer observed operating at 140 F and 100 ppm chlorine concentration.Noted hand sinks in prep areas and in restrooms stocked and functional.
- General Comments that relate to this Inspection
Refrigerator with dairy prodcuts at below 40 F.Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.
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5/12/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Follow-up inspection conducted to check refrigerated prep units after being serviced.Prep unit at middle of cook line now maintaining product temperatures at 40 F and below. Thermometer of unit reading 35 F.Temperatures in small prep unit have dropped but still over 40 F; sliced meats at 47 F to 50 F; thermometer of unit reading 45 F; company to be called today to check and service this unit to mainatian temperature at 40 F or below. This unit is used for storage of foods in small amonuts and foods turn over fast.
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6/14/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
- General Comments that relate to this Inspection
Food temperatures checked in prep cooler at middle of cook line were: sliced cheese 48 F; noodles 47 F; Thermometer of cooler dropped to 38 F by end of inspection. Sliced roast beef roll in small prep cooler at 47 F. Thermometer of this cooler dropped to 44 F by end of inspection. Service both of these prep coolers to mainatain product temperatures at 40 F or below.Temperatures checked in front walk-in cooler: chicken wing bags at 40 F; rice 39 F; sausage bags at 51 F; cooked earlier today; sausages transfered to sheet pan and left uncovered to ensure cooling within required timeframe.Temperatures of foods that are cooled after being cooked in rear walk-in cooler: rice 40 F; beans 37 F; gravy 39 F. One pan of gravy cooling from few hours before at 55 F in 4-inch pan; gravy transferred into 2 inch pans to ensure gravy cools to 40 F within required timeframe.Verified proper cooling timeframe for cooling of rice that was cooked on this day.Food temperatures checked on steamk table: chicken 168 F; rice 175 F; chili bean 180 F; gravy 164 F.Noted all hand sinks stocked and functional.Dish washer checked at 122 F and 100 ppm chlorine concentration.Sanitizer buckets for wiping cloths chekcked at 100 ppm and 200 ppm chlorine concnentration.
- General Comments that relate to this Inspection
Cooler where milk products kept checked at below 40 F.Noted hand sinks stocked and functional.
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6/3/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 6/11/09 have been corrected.Foods being cooled within required timeframes per temperature logs now being done. Proper cooling pratices found in place at this time. Rice cooling from this morning at 38 F and chicken at 36 F in walk-in cooler.
- General Comments that relate to this Inspection
THe items noted on the previous inspection conducted on 6/11/09 have been corrected.
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6/18/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
6-inch pan of beans found in walk-in cooler at 134 F; pan cooling less than one hour; beans transferred into two 2-inch pans and placed on ice to speed cooling. Ensure that all foods are always cooled in 2 inch layers on ice prior to placing in walk-in cooler; and leave product in 2-inch pans in cooler and uncovered to achieve required cooling time frames. foods must cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first 2 hours of cooling.
- [1] Installed; maintained
Clean floor sink on at southwest corner of bar to eir of black debris build-up.
- [1] Lighting provided as required; fixtures shielded
Replace Light bulbs in heat lamp with shatter proof light bulbs.Install missing cover co light fixture in back prep area; Covered removed recently due to repairs done on light fixture.
- [1] Lighting provided as required; fixtures shielded
Provide missing light cover for light fixture over ice tub with beer bottles.
- General Comments that relate to this Inspection
Walk-in coolers and other refrigeration untis at 40 F or below.Temperatures checked on top of prep cooler were 47 F to 49 F; air temperature in unit checked at 37 F; lid left open during lunch caused rise in temperature; keep lid closed when not in use to keep temperatures at 40 F or below.Cooling of rice pans at 42 F and 46 F in 2 inch layers in walk-in cooler for less than 6 hours.Dish washer checked at 120 F and 100 ppm chlorine concentration.Hand sinks found stocked and functional.Switch round garbage can with square can in front of hand sink next to salad prep cooler for easy access to hand sink.Proper employee hand washing practices observed.Black dust staring to build-up on ceiling around air diffusers; cleaning of ceiling is done weely as scheduled.
- General Comments that relate to this Inspection
Hand sink found stocked and functional.Bar found clean in general.
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6/11/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 35; All food stored properly. Chicken 35 f; Roast 35 f.Freezer @ 0 f; all food frozen.Reach in @ 38 f; Roast beef lunch meat 38 f; Turkey 38 f. All food properly stored.Sani buckets @ 100PPM. Meat cutter cleaned on regular basis.Handsinks stocked properly w/ soap & P- towels.Dishwasher @ 100ppm chlorine.Ice machine clean and scoop stored properly.Dumpster location enclosed and clean. (Compactor).Facility very clean.Discussed sick employee policy and handwash policy.
- General Comments that relate to this Inspection
The following was observed during the inspection:Ice bin clean and scoop stored correctly.Bar guns & holders clean.Handsinks stocked properly w/ p-towels & soap.3 comp sani @ 100ppmIce machine clean and scoop stored properly.Floors and counters clean.
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11/10/2008 | Routine Inspection 1st | 100 |
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