- General Comments that relate to this Inspection
No violations observed during inspection. - Suites walk in @ 38F. All food @ 41F or below. - Three comp sink in use w/ 200 ppm Quat. - High temp dishwasher final rinse temp @ 185F. - Walk in freezer @ -10F. - Main walk in @ 39F. All food at 41F or below. - Dry storage OK. - Good no bare hand contact policies and procedures in place.
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6/29/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the previous inspection have been corrected. Insulation around condensor coils has been removed completely; thus removing the possibility of it falling onto the food.
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5/29/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed insulation around condensor coils in premium walk-in unit falling off and is located right above trays of food. Secure these insulation sleeves to protect against cross contamination of food.
- General Comments that relate to this Inspection
Hand sinks clean; stocked and accessible. Walk in refrigerator @ 38F. Brats; burgers and hot dogs @ 38F. Discussed cooling procedures. Most items that are cooled are placed in freezer first and then transferred to walk-in. Cooling logs utilized. Walk in freezer @ 8F. Hot holding good. Brats @ 166F. Sanitizer buckets @ 200ppm Quat. Three compartment sink set up and in use. Quat @ 200ppm. High temp dishwasher reached 188F final rinse temp. *Slight mold buildup along caulk behind dishwasher area. A repair work order has already been submitted by operator for this item. Premium Walk in fridge @ 34F. Pork @ 40F. Brats @ 39F. Reach in unit @ 39F. Ceasar dressing @ 39F. Discussed slicer use and cleaning procedure. No issues. *Recommend increase training of staff on date labeling procedures to minimize confusion and complancency.
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5/28/2014 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer cleaned improperly. Clean and sanitizer thoroughly within 4 hours of use to prevent potential bacteria growth and cross contamination problems. *Corrected on site. Operator will review procedure with employees.*
- General Comments that relate to this Inspection
Hand sinks stocked throughout-gloves worn-hand washing observedOrkin is PCO-no sign of pests observedIce machine clean-cleaning schedule is once a monthProduct stored off floor*Facility is inspected by Everclean 3x a yearTemperature logs of coolers keptAll walkins @ 40F or below-raw product stored correctly-cooled pork @ 41F-dating system in place*Discussed cooling procedures with operator - some potential concerns about cooling speed observed. Standard practice is to cool product rapidly in freezer. Discussed improvements to process: 1) using metal pans and shallower amounts will speed cooling; 2) logs of cooling would also improve operators knowledge of actual cooling speed for specific products.All other refrigeration @ 40FDishwasher @ 190F final rinse3 compartment sink @ 300 ppm quatSanitizer buckets in place-300 ppm quat*Discussed sanitizer level. Ecolab representative was on site and he slightly adjusted the level of the quat dispensed down.**Facility is operating a smoker as well. The smoker currently does not require an additional permit as long as the bbq guidelines (provided) are followed.
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6/5/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.ALL FOOD PROPERLY STORED IN WALK-INS.NO PEST CONTROL ISSUES.DISCUSSED EMPLOYEE HEALTH POLICY - NO ISSUES.DISCUSSED COOLING ISSUES.ENSURE STAFF IS NOT COVERING FOOD UNTIL IT IS AT 40F OR BELOW. LEAVE SPACE BETWEEN PANS ON SPEED RACK TO ALLOW AIR FLOW.
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4/6/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED.HANDSINKS AVAILABLE AND STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.HIGH TEMP DISHWASHER GOOD. TEMP LOGS KEPT. TEMPS BETWEEN 180F-200F.PROPER FOOD STORAGE.PROPER THAWING PRACTICES.GOOD COOLING PRACTICES. USES SHALLOW PANS AND OR ICE WANDS.DISCUSSED EMPLOYEE HEALTH AND NO ISSUES NOTED.NO PEST ISSUES NOTED.RECOMMEND WHEN THAWING CHICKEN IN WALKING TO USE A 2 INCH PAN OR DEEPER TO CATCH THE JUICE TO REDUCE THE RISK OF CROSS CONTAMINATION ISSUES. TEMP LOGS TAKEN.CATERING DONE OUT OF THIS KITCHEN. FOOD IS ONLY OUT FOR NO MORE THAN 3 HOURS. ALL LEFT OVER FOOD IS BROUGHT BACK TO MAIN KITCHEN AND DISCARDED.
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6/22/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in REfrig. were all <40FAll walk-in Frzrs. were <0FTemps noted: Hot Chili @206F; Sauerkraut @168F; All Dairy currentObserved frequent employee handwashingHi-temp dishwasher used - tested - 187F Rinse TempVery Clean Facility Great Job !!!
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4/12/2010 | 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 4. Must have one Washoe County Certified Food manager on site at all times that potentially hazardous food is being handled. Must obtain within 60 days; list of instructors provided.
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4/9/2009 | Opening Inspection | 100 |
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