- General Comments that relate to this Inspection
No violations observed during inspection- Hand sink clean and stocked. * Sink doesn't pull out all the way; should be serviced. - Hot holding good @ 180F for pork & brisket. - Cole slaw on ice. - Good glove use by employees. * Fix cords in back as they are a trip hazard.
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6/3/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink clean and stocked. Hot holding good. All product @ 160F and above. Using time as control for cold holding. Product is discarded after 4 hours. Observed good employee hand washing.
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5/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspection*Facility is BBQ cartHand sink ok**Cart hand sinks are under repair - parts on order. Temporary hand sink is set up and appropriate.-gloves worn-food handling is minimalHot holding @ 150F+*Food is prepared hot in main kitchen and transported to cart. Hot holding unit okThermometers availableNo coolingSanitizer bucket @ 200ppm quat-brought from main kitchenAll food product off ground**Advised operator that CFM is due to expire in one month.
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6/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTIONHANDSINK AVAILABLE AND STOCKED.ALL PULLED PORK AND TRI-TIP COOKED IN MAIN KITCHEN AND HOT HELD ON CART.HOT HOLDING GOOD BETWEEN 165-175F.FOOD PROPERLY STORED.
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5/22/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE; OPERATIONAL AND PROPERLY STOCKED.GOOD HOT HOLDING TEMPS - PULLED PORK 157-170F; TRI-TIP 163-18-F.PROPER FOOD STORAGE.ALL PANS ARE BROUGHT BACK TO MAIN KITCHEN FOR CLEANING.ALL MEAT IS COOKED AND PREPPED IN MAIN KITCHEN.
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7/18/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Mobile cart serves only hot food. Hot foods temped: BBQ pork 162 F; brisket @ 169 F.Quat sanitzer recorded @ 200 ppm.Reviewed with operator Norovirus preventative measures and how to disinfect after a public vomiting incident. Use bleach at 1/2 cup to 1 gallon of water to disinfect an area around 25 feet.Operator request to change permit name to "Barbecue Portable."Do post health permit on mobile cart for identification.
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8/11/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Certified food manager requirement met
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8/6/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
**Final construction ok**Ok to operate; ok to issue permitAll reefers equipped with thermometers and workingDrains in correctDishwashers workingFacility construction ok**Facility is risk category 3. Must have a minimum of one full time Washoe County Certified Food manager. Must obtain within 60 days; list of instructors provided.
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4/9/2009 | Opening Inspection | 100 |
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