- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at proper levels. Ensure dishwasher sanitizes at 50 - 100 ppm. Discussed alternate process. Ok to wash/rinse in dishwasher and sanitize manually in 2 comp sink. Tech called on site.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw or undercooked food consumer advisory. Post consumer advisory. Inspector will fax info.
- General Comments that relate to this Inspection
Notes:Restrooms/hand sinks properly stocked.Discussed importance of handwashing. Discssed no bare hand contact w/ ready to eat foods.Discussed employee health. Ensure employees ill w/ gastrointestinal illness (vomiting and/or diarrhea) and sore throat w/fever are excluded for at least 48 hours after symptoms stop.Hot holding good. - polsole 167 f; beans 159 f; soups 148 fCold holding good - roast beef 39 f; corned beef 39 f; sausage 37 fSanitizer buckets at 100 ppm chlorine. Test strips available.Good food storage Observed good coolingFacility clean and well keptCeasar Arana-SalazarM11002111/29/15No CFPM class failures in last year.
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11/10/2015 | Routine Inspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitzing at proper levels. Ensure dishwasher sanitizes at 50-100 ppm chlorine. Discussed alternate process. OK to wash/rinse in dishwasher and sanitize in 2 comp sink. Tech called on site.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw or undercooked food consumer advisory. Post consumer advisory. Inspector will fax info.
- 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 illness (vomiting and/or diarrhea) or sore throat w/ fever are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or belowSanitizer bucket at 100 ppm chlorineBar very clean and well keptBar ware washed in kitchen
- General Comments that relate to this Inspection
Notes:Restooms/handsink properly stockedDiscussed importance of handwashing. Discussed no bare hand contact w/ ready to eat foods. Discussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) and sore throat w/ fever are excluded for at least 48 hours after symptoms stop. Hot holding good - pasole 167 f; beans 159 f; soup 148 fCold holding good-roast beef 39 f; rice 38 f; country gravy 38 f; corned beef 39 f; sausage 37 fSanitizer buckets at 100 ppm chlorine. Test strips availableGood food storageObserved good coolingFacility clean and well kept
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11/5/2015 | Routine Inspection 1st | 95 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility serves undercooked animal product (i.e. steak; burgers; eggs). No consumer advospry is posted notifying patrons that consuming undercooked product is a health hazard. Operator has been provided with Washoe County regulation language concerning consumer advisory. Operator intends to post advisory and add additional advisory to new menu at end of year.
- General Comments that relate to this Inspection
All product in north prep refer is under 41; thermometer @ 35Proper food storage was noted in the reach-in and walk-inDishwasher is sanitizing at ~100ppm chlorine; clean containers in place2-comp sink hot water spigot is functioning Sanitizer buckets throughout okNo additional issues noted; kitchen is in clean condition
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8/22/2014 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed all food product in the upper portion of the north prep refer between 49-55. All product voluntarily discarded. Equipment must be able to maintain food product under 40.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw product improperly stored in the reach-in and walk-in refer units (chicken above beef and raw above ready to eat). Highest cook temp product must be stored at the lowest point and raw must not be above ready to eat.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dish container for dishwasher is significantly dirty and no sanitizer is registering when tested. Clean container and repair dishwasher to sanitize between 50-100ppm bleach. Repair person responding at this time. DISHWASHER REPAIRED AT THIS TIME.
- [1] Installed; maintained
Hot water spigot for two-comp sink is not functioning. Water is turned on from below sink. Spigot must be repaired to provide proper hot water access.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility serves raw/under cooked food. No consumer advisory is posted on the menu. Menu must identify items that mey be served under cooked and provide a detailed advisory health warning.
- General Comments that relate to this Inspection
**No violations noted at this timeHandsink stocked and availableAlcohol advisory postedBleach in sanitizer bucket measured between 100-200ppm -reduce concentration and maintain between 50-100ppmNo flies evident in bar area as noted during the previous inspection (9/5/13)Ice scoops ok; product dates okBar is generally well maintained
- General Comments that relate to this Inspection
**All of the above are repeat violations**Handsinks stocked and availableSanitizer bucket changed out due to low concentration in kitchenRecommend cleaning floor sink to prevent pest issuePrep refer next to grill @ 30; product temps okReach-in freezer @ 30; all product frozen (outside dial thermomenter inaccurate; thermometer located inside unit as well)
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8/20/2014 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.All cold holding units cold holding within regulation. Cold holding temperatures recorded:Makeup table: Country gravy @ 38 F; pico de gallo @ 39 F; raw chicken breast @ 41 F; sliced tomatoes @ 42 F and hardboiled egg @ 43 F. 2 door reach in refer: chili @ 39.2 F and red sauce @ 44 F. Do continue to take temperatures of food to monitor for proper cold holding at 40 F or lower.Walk in cooler: Cottage cheese @ 39.2 F * Please resurface cutting boards in back kitchen. Observed moderate staining and deep grooves on two cutting boards. A planer or sander may be used to resurface cutting boards to be smooth and easily cleanable.
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9/12/2013 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.The following food temperaures were recorded:2 door reach in cooler: Rice @ 46 F; pooled eggs @ 48 F(pooled eggs voluntarily discarded) and red sauce @ 45 F.Makeup table: sour cream @ 45 F; sliced tomatoes @ 45 F; diced tomatoes @ 46 F; shredded cheese @ 45 F.Walk in refer: red sauce @ 45 F.Discussed with operator to repair cold holding units so food is cold held at 40 F or lower. Restaurant staff must take temperatures of food. A bi-metallic thermometer or cold holding probing thermometer must be acquired to temp foods. * This is a repeat violation.
- [4] Facilities to maintain product temperature
Observed 2 door reach in cooler with recorded external thermometer of 44 F. Makeup table and walk in cooler thermometers read 42 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* This is a repeat violation.
- [1] Thermometers provided and conspicuous
Facility will acquire a thermometer to record both hot and cold holding temperatures and final cook temperatures of food to ensure food is stored and cooked properly. Hot foods must be held hot at 140 F or higher and cold foods at 40 F or lower.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed meat slicer with visible soil accumulation. Meat slicer must be completelty broken down and washed; rinsed and sanitized. This is a repeat violation. Meat slicers not properly cleaned between uses and at least cleaned once every 4 hours have been known to cause illness due to cross contamination.
- [1] Installed; maintained
Facility must have hot water. Observed no hot water at 2 compartment prep sink. Restaurant must have both hot and cold running water under pressure. Plumber is scheduled to repair hot water side of 2 compartment sink today. Discussed with operator that hot water cannot be turned off due to leaks at faucet. A plumber must repair violation immediatley if hot water cannot be supplied to any of the plumbing fixtures in kitchen.
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you.One door reach in refer recorded at 40 F; thermometer present.Plastic wrap observed over liquor bottles at time of inspection. No observance of fruit flies at time of inspection. Continue deep cleaning of drain lines in bar area with hot water and bleach. Keep floor sinks clean and routinely clean out all garbage receptacles in bar.
- General Comments that relate to this Inspection
Nancy Smith is front of house CFPM M120464 exp. date 07/18/17.Handsinks properly stocked but at time of inspection. A large garbage can was placed in front of one of the two handsinks in back kitchen. Do not place any obstruction in front of handsink to promote accessibility to handsinks for good handwashing. * Facility shall temp foods at least once every four hours to monitor for proper cold holding. Repair man is scheduled to return to facility today. Failure to correct violation will result in a reinspection fee being assessed and immediate suspension of health permit.Reviewed with person in charge that a second certified food protection manager for back of house-the kitchen be certified. A reinspection is required within 48 hours.
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9/10/2013 | Routine Reinspection 1st | 87 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed food temperatures at 2 door reach in refrigerator with the following temperatures:Cooked diced potatoes @ 50.1 F; cooked rice @ 67.0 F; shredded cheese @ 48.4 F; shredded lettuce @ 67.3 F and milk temped @ 47 F. Internal and external thermometers recorded at 60 F. Observed food temped at makeup table with the following food temperatures:Sourcream @ 54 F; tuna salad @ 53 F; chicken salad @ 50 F; sliced tomatoes @ 50 F; cottage cheese @ 49 F and raw chicken breasts at 48 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Hot holding sausages recorded at 97 F. Sausages voluntarily discarded. * All potentially hazardous foods voluntarily discarded. Approximately xxx lbs of PHF foods voluntarily discarded.
- [4] Facilities to maintain product temperature
Observed 2 door reach in cold holding upright refer and makeup table/cold holding unit not cold holding at 40 F or lower. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* Do not use cold holding units until repaired and cold holding at 40 F or lower.Do temp foods that are cold holding do not fully rely on the thermometer reading on or in the cold holding units.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw frozen shrimp stored above ready to eat foods such as bread rolls in upright 2 door freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.* Please rearrange food in this freezer unit to have all raw PHF foods to be stored on bottom and ready to eat foods to be stored above. Discussed with operator order of food storage in reach in freezer.Observed walk in refer with the following food temperatures:Raw salmon @ 45 F; sourcream @ 45 F. Do lower the thermomstat in walk in refer to be at a temperature of 40 F or lower.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in freezer where frozen foods and clean dishware is stored. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.* All food observed frozen. Discontinue storing food such as fries above clean food service equipment in this reach in freezer. Store all food items away from clean food service equipment.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed reach in freezer where clean dishware is stored dirty with food debris. Observed heavy soil buildup on top and inside reach in freezer unit. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed meat slicer with visible food debris buildup from last shift. Meat slicer must be cleaned after each use and not be allowed to have food dry on working parts. Observed cutting board on makeup table in need of resurfacing or replacement. Deep grooves and heavy staining in cutting board are areas that are hard to clean and may grow bacteria. Resurface or replace cutting boards to be in good repair; smooth and easily cleanable.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate thermometer observed at 1 door reach in refer in bar. Thermometer recorded with reading of 60 F; milk temped at 39.6 . Must provide accurate thermometer for this cold holding unit.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed top of dishwashing machine dirty with heavy soil buildup. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly and kept in a clean and sanitary manner.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsinks in kitchen with no paper towels at both handsinks. Paper towels dispensers must be operational and stocked. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed presence of fruit flies in bar area of facility. Evidence of vermin activity observed. Clean following area thoroughly and seal all access points. Recommend hiring certified pest control operator.Reviewed with operator to clean drain lines in bar on a regular basis with hot water and bleach. Do keep floor draines clean and cover all open liquor bottle spouts with plastic when facility is not in operation.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed 4 open glasses of water stored throughout back kitchen. 3 observed on top of spice rack in back kitchen and one stored on top of reach in freezer in back kitchen. All employee drinks must be covered with a lid and a straw provided. All personal belongings including personal beverages must be stored away from food contact surfaces or food preparation areas. Do designate an area where personal drinks can be stored. Employees may not eat in back of kitchen and must eat in a designated area.
- General Comments that relate to this Inspection
Chlorine sanitizer recorded at 100 ppm at sanitizer bucket.Proper icescoop storage.No chemicals stored next to food.Dairy dates current.Bar gun and holder observed clean. Health warning posted for alcohol as required. Bathrooms observed clean and stocked. Lighting adequate in bar area.
- General Comments that relate to this Inspection
No food was observed cooking at time of inspection. Hot holding temperatures recorded: Lentil soup at 149 F and french onion soup @ 150 F. At time of inspection; Certified Food Protection Manager was beginning his shift. CFPM was able to answer food safety questions at time of inspection. Health inspector recommends having both shift managers be a trained and certified food protection manager to oversee the safe food handling practices at the restaurant. The kitchen lacks active managerial control in regards to proper temperature controls. Hot foods must be held hot at 140 F or higher and cold foods must be stored cold at 40 F or lower. There is a general lack of cleanliness and orderness in back kitchen. Personal beverages are stored throughout kitchen. Clean equipment was observed with visible food debris on them. Items used in the operations of the business are stored haphazardly throughout kitchen. This should be addressed immediately. The kitchen must be kept in a sanitary and clean condition at all times.
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9/5/2013 | Routine Inspection 1st | 76 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall completely clean and sanitize meat slicer; observed some debris and food soils on unit; maintain slicer clean between uses to prevent cross-contamination. Provided FDA hand-out for cleaning slicers***
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair reach-in refrigeration system at bar to eliminate water collection/pooling. Water pooling/collection may harbor microorganisms.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed both sanitary towel dispensers in food preparation area empty; facility shall ensure sanitary towels and soap at all times for effective handwashing. Handwashing is one of the most critical items in preventing foodborne illness/disease transmission.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean perimter of floors and under equipment to maintain a clean and sanitary environment; observed some food debris/soil.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice properly dispensed.Bar/service station handsink stocked with sanitary towels and soap.Speed gun and cup holder checked clean;Date marking codes on dairy and juice checked ok; unit checked at <40F.NRS 446 (Health Warning) properly posted***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding cooking temperatures checked good; shredded beef holding at 189F; eggs cooking at 191F; white gravy at 172F; beans at 173F; tomato sauce at 174F.Cold-holding checked good; split pea soup at 42F; cheese at 37F; ham at 38F; mushroom gravy in walk-in checked at 36F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 34F; two-door refrigeration at 35F.Reviewed the importance of good handwashing; proper exclusion for any sick employees; and transition to no bare hand contact with ready-to-eat foods.
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2/17/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Routine Reinspection:All corrections from 02/25/2011 corrected.Hot-holding checked good; chili at 161 degrees; beans at 166 degrees; white gravy at 173 degrees.Dishwasher sanitizing at 50-100ppm chlorine.
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2/28/2011 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Chili; beans; and white gravy checked between 119-126 degrees. All hot-holding must occur at 140 degrees and above. Products removed from steam table and rethermalized on stove for immediate corrective action.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher checked at <50ppm chlorine on final rinse sanitization; repair unit to maintain 50-100ppm chlorine. Repair technician contacted and repaired on-site.Reinspection required on 03/01/2011
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All refrigeration with dairy product checked below 40 degrees; dairy date marking codes checked good.All glasses washed in main kitchen dishwasher.Handsink stocked with sanitary towels and soap.NRS 446 (Health Warning posted)Ice dispensed properly.Speed guns and cup holders checked clean.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reinspection on 03/01/2011 to check dishwasher sanitization and hot-holding of potentially hazardous foods.All refrigeration checked within acceptable ranges; walk-in ambient temperature checked at approximately 36 degrees. Food products properly stored. (recommend more date marking codes)Handsink stocked with sanitary towels and soap; observed handwashing and reviewed the importance of handwashing.All construction requirements from opening inspection complete****(recommend one additional Certified Food Protection Manager)
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2/25/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Opening Re-inspection:All corrections from 12/13/2010; complete.Bar is approved for operations and will be assigned a risk category 1****Please post NRS 446 (Health Warning)****
- General Comments that relate to this Inspection
Opening Re-Inspection:All construction corrections complete from 12/13/2011.New handsink installed and operational*****Restaurant is approved for operation and will be assigned a (risk category 3)
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1/7/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Facility shall clean alll bar reach-in refrigeration units.Facility shall post NRS (446 Health Advisory)Facility shall clean all couters; floor drains; and counters with chlorine/water solution (100ppm)Facility shall ensure bar has chemical test kits for measuring sanitization.Facility shall replace damaged reach-in refrigeration gaskets.
- General Comments that relate to this Inspection
Opening Inspection:The following items must be complete prior to opening:Install FRP in kitchen food preparation areas to ensure a smooth and easily cleanable surface.Install additional handsink to ensure adequate handwashing in food preparation.Clean and sanitize all surfaces with 50-100ppm chlorine.Replace all damaged reach-in refrigeration gaskets.Paint and seal all damaged ceiling areas.Install light shield in walk-in refrigeration unit.Install thermometers in all refrigeration units.(walk-in refrigeration must hold at 40 degrees or below prior to opening.
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12/13/2010 | Opening Inspection | 100 |
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