- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was very 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.-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Barware is cleaned in the restaurant dishwasher. At 100 ppm Chlorine.-Ice machine clean. Observed good scoop storage.-Reach in cooler at 40F. All dates good.-No signs of pests or vermin.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility is very 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.-Handsink clean and stocked. -Restrooms clean and stocked.-Reach in cooler at 36F. Steak at 33F; fish at 32F. Items stored properly.-Reach in freezer at 0F. All items frozen and stored properly.-Observed proper food storage and proper chemical storage.-Knives and meat slicer were clean.-Cutting boards were clean and smooth.-Utensils were clean and stored properly.-Facility serves raw oysters and shell fish tags are kept for 90 days.-Dishwasher at 100 ppm Chlorine.Per owner no other individuals have a CFPM certificate and no individuals have taken a CFPM exam and failed the exam within the past year.
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3/25/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility has three-compartment sink; however; glasswashing conducted in main kitchen.Refrigeration checked at <40F; date codes ok.NO speed guns or cup holders***Ice properly dispensed.NRS (446) Health Advisory properly posted
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; tomato reduction sauce at 186F; mashed potatoes at 153F; beef burgundy sauce at 158F; lamb sauce at 162FCold-holding checked good; beef filets at 36F; veal at 37F; sea bass 36FHandsink stocked and functional; observed handwashing.Refrigeration and freezer units checked within regulation; main single door refrigeration checked at approximately 36F.Dishwasher sanitizing at 50-100ppm chlorine; facility also has three-compartment sink.General sanitation checked very good****Restrooms stocked (located outside of restaurant)***
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3/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All glassware sent to kitchen for washing; kitchen dishwasher ok at 50-100ppm chlorine.Refrigeration checked at <40F.Ice properly dispensed.Date codes checked good.Bar sanitation checked very good.NO speed guns or cup holders.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; mussel soup at 187F; beef burgundy at 166F; lamb sauce at 157F.Cold-holding checked good; beef fillet at 37F; lamb at 36F; fish at 39F.Dishwasher sanitizing at 50-100ppm chlorine.Handsink stocked and functional; observed handwashing.All refrigeration and freezer systems checked within regulation; single door unit at approximately 35F.Kitchen sanitation checked very good.Reminder to renew Certified Food Protection Manager prior to expiration***
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4/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Ice properly dispensed.Health Warning (NRS 446 properly posted)Bar equiped with three-compartment sink; however; warewashing conducted in main kitchen.Refrigeration ok at <40F; no potentially hazardous food products in bar refrigeration unit.No speed guns or cup holders.(limited bar operations)***
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures ok; chicken stock at 189F; beef gravy cooking at 187F; beef stew cooking at 168F.Cold-holding checked good; lamb at 38F; halibut at 37F; beef tenderloin at 38F; shrimp at 37F.Handsink stocked and functional; observed handwashing.All refrigeration units checked within regulation; single door refrigeration checked at 35F; slider unit checked at 38F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Facility checked very clean; organized; and with good Managerial Control***
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4/4/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hand sink stockedScoops stored correctlyFacility cleanThree compartment sink okNo speed gun
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedIce machine cleanDishwasher @ 50ppm chlorine3 comp sink used for larger itemsRaw product stored correctlyAll refrigeration @ 40F or below.-beef @ 37FNo sign of pestsFaciity cleanAll product stored off floorChemical storage away from food prep areas*Discussed storage of knives while in use with operators.
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7/11/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspection3 comp sink okScoop stored correctlyFacility cleanNo speed gunHand sink ok
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedHand washing observedRefrgeration @40F or belowEquipped with thermometersProduct stored correctly*Reviewed proper order of best practice for raw meat storage with operator; from top to bottom: Fish; Pork; Beef; Poultry.Facility clean*Dishwasher was dispensing sanitizer intermittently. However; 3 compartment sink was set up. Operator should have unit maintained to eliminate potential for use without proper sanitizer.Test strips on siteOutside storage ok
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10/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility clean3 compartment sink okScoop stored in separate containerFloor sink ok
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility cleanRefrigeration 40F or belowAll product stored correctly*Reviewed outside storage concerns with operator. This facilities outside storage is very tightly sealed and does not pose any issues.Dishwasher out of order during inspection (not sanitizing)-three compartment sink being used for sanitizing step-reviewed proper concentration of 50 - 100ppm chlorine with operator-repair is scheduled for next dayHand sink stockedVirtually all food cooked to serve with no coolingHand washing observed
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10/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionScoops stored correctlyConsumer ice stored separatelyArea clean3 comp sink ok
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-hand washing observedRaw product stored correctlyDishwasher @ 100ppm chlorineRefrigeration @ 40F or belowKnives stored in a clean mannerIce machine clean-discussed separation of consumer ice from contact with other items with operatorFacility very clean**Jean Pierre has completed Servsafe (4/26/09); but needs to register with Washoe County by the next routine inspection.
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8/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink for Bar is in kitchen ~12 ft. away - OKAll Bar glassware is bussed to kitchen sanitizer dishwasherAll reach-in refrig. were <40FSanitizer bucket used to wipe down Bar - tested - 100 ppm Cl
- General Comments that relate to this Inspection
Handsink fully stockedReach-in refrig. #1 @34FReach-in refrig. #2 @38FReach-in Frzr @1FTemps noted: Bisque sauce @151F; Cooked Cod Filets @157F; Cooked Souffle potato @179FSanitizer dishwahser used for dishes - tested - 100 ppm ClCommon restroom area clean and stockedCommon dumpster area clean
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11/7/2008 | Routine Inspection 1st | 100 |
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