- General Comments that relate to this Inspection
Ham 43 F; canadian bacon 45 F; kept on double pan; remove bottom pan that products can be kept at 40 F or less; grilled chicken 40 F; chopped tomaotes 35 F; chicken wings 41 F in refirgerated pizza prep unit.Shredded cheese 40 F; cut lettuce 42 F; ham 40 F; roast beef 36 F; provolone cheese 34 F in two refrigerated salad prep units.Cooked pasta in bags 40 F to 42 F in refrigerated chef base.Pre-assembled pizza 40 F; tomatoe sauce bucket 44 F in upright refirgerator.Walk-in cooler at 40 F; Product temperatures at 40 F in walk-in coolerDish machine checked at 130 F and 100 ppm chlorine concentration.Noted hand sinks stocked and functional in all areas and restrooms.Noted facility and equipment to be kept very clean in all areas.Quat sanitizer checked at 200 ppm concentration in sanitizer bucket.One manager has ServSafe certificate and other manager recently completed a certification class and waiting to receive ServSafe certificate. Employees must apply for WCHD certifcate to meet coverage requirement by CFPMs that have a WCHD certificate. Only one CFPM has a WCHD certificate currently.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Refrigerators at 40 F or below.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.Noted alcohol sign posted as required.Noted bar and equipment to be kept very clean.
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2/20/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
quats sanitizing tables and test strips available in bar. 3-compartment sink not set up at this time.Noted bar hand sink stocked and functional.Alcohol warning sign noted posted as required.Bar area noted to be kept very clean.
- General Comments that relate to this Inspection
Pastrami 37 F; roast beef 36 F; sliced cheese 40 F; italian sausage 35 F in sandwich prep unit.Grilled chicken strips 37 F; shredded cheese 40 F; sliced pepperoni 39 F in pizza prep unit.Cooked fettuccini pasta35 F in refrigerated chef base.Meat sauce 176 F in hot holding unit.Walk-in cooler at 36 F; provolone cheese 40 F; chicken wings 38 F; lasagna 38 F; sliced turkey 38 F in walk-in cooler.Noted hand sinks in prep areas and in restrooms stocked and functional.DIsh washer at 120 F and 100 ppm chlorine concentration. Quats sanitzer at 200 ppm concentration in wipng cloth's bucket.Facility and equipment noted to be kept very clean.Ensure that the two common dumsper enclosures that serve all businesses in the strip mall are kept clean by all tenants.
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2/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Two Certifed Feood Protection Mangers on staff have applied for th the WCHD certificate. WCHD certificate of one CFPM is posted in the establishment; other certificate is still pending to be received in the mail.
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2/21/2013 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerator used for dairy storage at 32 F.Quats sanitizer and quats test strips were available. 3-compartment sink not set up at this time.Noted bar hand sink stocked and functional.Noted bar area to be kept very clean.
- General Comments that relate to this Inspection
Temperatrures taken in refrigrerated units: Grilled chicken breast 37 F; shredded mozzarella cheese 36 F; sliced roast beef 35 F; sliced turkey 35 F; cooked pasta in individual portions 37 F; grilled chicken strips 37 F; sliced canadian bacon 40 F; sliced pepperoni 41 F; crumbled mozzarella cheese 35 F; bag of sliced salami 40 F.Meat sauce 173 F; meat ball 162 F in hot holding unit.Walk-in cooler at 35 F. sliced provolone cheese package 37 F; sliced roast beef bag 37 F; individual portion of lassagna 36 F in walk-in cooler.Dish washer observed at 125 F and 100 ppm chlorine concentration.Quats sanitizer in bucket with wiping cloth checked at 200 ppm concnetration.Noted hand sink in prep areas and restrrooms stocked and functional.Noted ice machine interior in clean condition; ice machine is cleaned and sanitized on regular scheduled basis.Observed good employee hand washing practices.Noted facility to be kept very clean in general.There are five staff memebers who recently took a certification or recertification class and four are still pending to receive the ServSafe certificate; Will follow up on this requirement to verify that staff members have applied for WCHD certificate by 2/15/2013
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1/31/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- There is an accumulation of ice on the back shelf of the reach-in freezer. This may indicate a problem with the condensing/evaporation system. Have the unit serviced and repaired as needed to prevent this internal buildup of ice.- The door gasket (top of the east door on the 3-door pizza make table) is starting to fray and may no provide a good seal on the door. Replace. Routinely check gaskets for damage and replace as needed.
- [1] Installed; maintained
Plugged drain line on the single compartment blender station sink - Repair.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Refrigeration temperatures observed were at or near regulation (2-door cooler containing juice 32F).- Area behind the bar was generally neat; clean and well organized.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All product and ambient temperatures observed were at or near regulation (pre-cooked chicken 42F; chopped tomato 42F; chicken wing 43F; sliced tomato 41F; potato salad 38F; large 2-door reach-in freezer 3F; large 2 door reach-in coolers 41F; 35F; walk-in cooler 36F; meatballs in hot holding unit 145-147F).- Sanitizer levels checked. Observed 100 & 400ppm (ammonia) after remake in wipe down buckets. Ensure that sanitizer wipe down buckets are made prior to operation. Dish machine tested 50ppm bleach. Test strips were available. Makeup and maintain quaternary ammonia based sanitizers at 200ppm or per manufacturer's labeled instructions and chlorine bleach based sanitizers at 50-100ppm.- Check holding temperatures every shift and ensure each refrigeration and freezer unit has a thermometer installed in a conspicuous location (e.g. no thermometer in the 3-door pizza make table - corrected).
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1/13/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS AND RECOMMENDATIONS:- Alcohol warning signage is posted as required at the time of inspection (Women's restroom).
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- Ensure that raw meat sauce is cooled from 140F down to 40F within 4 hours or you may cool using the FDA food code method of 140F down to 70F within 2 hours and from 70F down to 40F in an additional 4 hours for a total of 6 hours.- All observed product and ambient temperatures were at or near regulation (sausage ministroni soup 138F; walk-in ambient 38F; potato salad 35F; sliced tomato 36F; pre-cooked chicken 43F; chicken wings 38F; diced tomato 38F).- Observed sanitizing bucket water at 150ppm Quat and dish machine tested at 100ppm chlorine.- Tighten the loose hand sink faucet in the Men's room (right hand side).- The hand sink faucet (left side) in the Men's room is slow running - Repair.
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4/4/2011 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Unlabeled white powder (salt) in plastic tub. Label all white powders and other foods not easily identified by sight to prevent misuse. (Corrected on-site).
- [1] Non-food contact surfaces of equipment and utensils clean
There is an accumulation of grease on the outside of the reach in pizza and salad make coolers (sticky at and near the reach in door handles). Clean and maintain clean.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
NOTES:1) There is a loose faucet on one of the handwasning sinks in the Men's restroom - Repair.2) Temperatures observed at the time of inspection were within regulation (grated cheese 38F at top of pizza reach-in; sausage 37F; parm. cheese at the salad unit 41F; potato salad 33F).3) Dish machine rinse tested 50ppm residual chloring. Sanitizer bucket in the kitchen tested 200ppm quatenary ammonia.4) All hand washing sinks were stocked and functional.
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3/29/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection dated 2-18-2009 have been corrected.
- General Comments that relate to this Inspection
All violations noted on the previous inspection dated 2-18-2009 have been corrected.
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3/18/2009 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Unlabeled white powder (flour) bins in the dry storage area of the kitchen. Label all foods not in their original container and not easily identified by sight (e.g. - white powders) to prevent misuse. Corrected on-site.
- [1] Thermometers provided and conspicuous
No thermometer in the glass holding reach-in cooler (potentially hazardous foods - ranch dressing - were in this unit at the time of inspection). Install a thermometer in a conspicuous location within this unit.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Seal or caulk the non-movable bar equipment together or a minimum space of 1" must be provided between each piece of equipment for ease of cleaning.
- [1] Installed; maintained
The facility was approved with a cross-connection at the ice bin drain line (i.e. - it is manifolded with other equipment). Run the drain line from the ice bin by itself to the floor sink.
- General Comments that relate to this Inspection
NOTES:1) Please ensure all chemical spray bottles are clearly labeled to prevent misuse.2) When making sauces it is good standard operational procedure to pre-chill major ingredients if the sauce is going to be held cold after preparation.3) Do not store raw meats over items which may become contaminated (e.g. - beer kegs).4) The steam tables are not designed to heat food. Only to hold already hot food hot. Cook foods to 165F minimum prior to hot holding on the steam table. Hot hold at 140F minimum.
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2/18/2009 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
Get CFPM license at the Washoe County Dist. health Department (9th and Wells Sts.; Bldg. B)
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Keep containers holding clean drink lids; utensils; etc. clean of dust; crumbs; etc.Clean shelving of dust and spills under all mats holding clean glassware.
- [1] Wiping clothes: clean; use restricted
Found no measurable Quat sanitizer in buckets. Change solution every 2 hours. (Note: Spray bottles are OK at 200 PPM Quat.)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor sink under "customer" soda dispenser
- General Comments that relate to this Inspection
Remember to keep staff drinks covered and always off clean surfaces holding clean glassware; etc.Speed gun and cup holders are cleanIce scoop is properly stored.Facility is clean and orderly.
- General Comments that relate to this Inspection
Facility is clean and orderly;All cold-holding units are at proper temperatures (31 - 38 degrees F)Chicken breast (cooked) on top of pizza make-up is at 35.2 degrees F.meat balls holding at over 142 degrees F.Dishwasher is sanitizing at 50 PPM chlorine.Do keep sanitizer spray bottles labelled with contents and store them OFF prep surfaces.All floors are clean except on right side of salad make-up next to wall.Put main ice machine on a monthly cleaning schedule.
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2/13/2008 | Routine Inspection 1st | 93 |
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