- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Cutting board has been removed. - Hand sink draining as intended.
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6/29/2015 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting board @ sandwich reach in/ make up unit w/ deep grooves. Resurface or replace this cutting board to avoid cross contamination.
- [1] Installed; maintained
Observed hand sink by ice machine draining very slow. Repair this drain so water drains freely.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Good ice scoop storage. Walk in @ 42F. Burgers @ 41F. Grill drawers @ 35F. Burgers @ 33F. Walk in freezer @ -10F. Front reach in (Bar) @ 38F.Dejablue fridge @ 30F. Ranch/fruit stored during games only and then returned to main kitchen. In seat hot holding good. Saus @ 187F. Make up unit @ 41F; cole slaw @ 43F.
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6/4/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. Walk in fridge is holding temp. Ranch temped @ 38F. Operator believes high temps were due to weekly restocking of beer kegs and food was kept outside during this time. This occurence is considered an isolated event. Drain line from ice machine was extended to ensure it flows into floor drain.
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5/29/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Walk in refrigerator unit not maintaining proper temperature. External thermometer read 35F but brisket and sausages were temped @ 50F . These items voluntarily discarded. All other potentially hazardous food was placed in this unit within one hour prior to inspection so was relocated to another unit. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. This unit shall not be used for storage of potentially hazardous food until reinspected by WCHD.
- [1] Installed; maintained
Observed drain line from ice machine not orientated downward so water was leaking out onto floor nearby. Repair this drain line to ensure all water drains into floor sink.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. *Ensure bread carts do not block hand sinks. Sanitizer buckets @ 200ppm Quat. Three compartment sink in place but not set up at time of inspection. Make up units under Grill @ 36F. Burgers @ 36F. Hot holding good. Brisket @ 170F. Make up unit @ 15F. Salsa @ 39F. Walk in freezer @ -10F. Dejablue unit @ 45F but according to operator unit had just been stocked with bottled water. Chicken breast in a sandwich temped @ 40F.*Unit is being used to store potentially hazardous food. As this unit is not designed for long term food storage all potentially hazardous foods should be stored in this unit during games only and not overnight.
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5/28/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**No violations observed during the inspection3 compartment sink @ 200ppm quatSanitizer buckets @ 200ppm quatHand sink stocked-gloves worn by food handlersFood service scoops stored in ice waterScoops (ice) stored in separate containersWrap make up unit @ 38FLine drawers @ 37F-chx @ 37F-separate tongs for chickenIce machine cleanHot holding @ 140F or belowAll food product cooked to serveFacility cleanNo sign of pests
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6/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.HOT HOLDING GOOD; TACO MEAT 184F; SHREDDED CHICKEN 176F; HOT DOG 143F.COLD HOLDING GOOD - CHEESE 42F; ALL SCOOPS PROPERLY STORED.SANITIZER BUCKETS GOOD.ALL 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 DURING INSPECTION.HANDSINKS AVAILABLE AND STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT HOLDING TEMPS - TACO MEAT 168F; HAMBURGER PATTIES 154F.GOOD COLD HOLDING - TOMATOES 42F; CHEESE 43F.3-COMP SINK GOOD.ICE SCOOPS PROPERLY STORED.STAND CLEAN AND ORGANIZED.
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6/22/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Cold holding temps. recorded: Reach in recorded 34-38 F. Hot holding temps. recorded:hotdogs @ 181 F; shredded pork @ 192 F; chicken tenders @ 142.7 F.Handsinks properly stocked with liquid soap and sanitary disposable towels.All chemicals properly stored and labeled.Proper ice scoop storage.Reviewed with operator to cook hotdogs to a final cook temp. of 165 F prior to hot holding at 140 F.Do post snackbar health permit at concession stand for ease of 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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