Lili's Restaurant, 2325 Kietzke Ln, Reno, NV - inspection findings and violations

Business Info

Name: LILI'S RESTAURANT
Address: 2325 Kietzke Ln, Reno, NV
Total inspections: 4
Last inspection: 7/9/2015

Score
95

Restaurant representatives - add corrected or new information about Lili's Restaurant, 2325 Kietzke Ln, Reno, NV »

Inspection findings	Inspection date	Type	Score
[2] Food protected during storage; preparation; display; service; transportation [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) [1] Non-food contact surfaces: designed; constructed; maintained; installed; located General Comments that relate to this Inspection Cold holding makeup unit on west side of kitchen noted at 40 F. Sausage and shredded cheese temped at 41 F inside unit. Critical violations corrected and cold holding units checked OK.All other violations remain uncorrected.	7/9/2015	Routine Reinspection 1st	95
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Dairy milk recorded @ 60 F at beverage cold holding case. Makeup table on west side observed @ 50 F and the following food temps. recorded: Ham @ 53 F; shredded cheese @ 55 F and other TCS (Time; temperature control for safety) foods noted above 41 F. Food iced down @ makeup unit. Food @ unit has been out of temp. < 2 hours. Dairy milk voluntarily discarded along w/open juice containers. [4] Facilities to maintain product temperature Discontinue using beverage cold holding unit for TCS foods. This unit has a history of not maintaining cold holding of TCS foods @ 41 F or lower. Do not use unit until repaired. * Operator will store only non-perishable drinks in unit.* * Corrected on site. [2] Food protected during storage; preparation; display; service; transportation Do re-arrange food in 2 door reach in freezer for the proper storage of raw meat types. Seafood should be stored above pork; beef and chicken. Chicken should be stored on bottom of freezer to prevent possible cross contamination.* Reviewed with operator placement of different types of breeds of raw meat in cold holding units. Reviewed proper storage of raw foods under ready to eat foods. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Defrost icecream bunker. Reseal dipper well to counter and clean bag in the box soda cabinet of all liquid spills. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Provide chemical test kits for chlorine dishwasher. Dishwasher recorded @ 100 ppm. Acquire Quat sanitizer for Quat dispensing station and Quat sanitizer buckets to monitor Quat to be at levels between 200-400 ppm. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located Clean wall and consider installing FRP board on wall to maintain a durable; smootha dn easily cleanable surface. General Comments that relate to this Inspection Notes:Cold holding temps. recorded:Cut melon @ 41 F; watermelon @ 43 F; macaroni salad @ 40.6 F; lettuce mix @ 41 F; diced tomato @ 39 F; chopped sausage @ 38 F; sour cream @ 42 F; pooled eggs @ 41 F; potato salad @ 43 F; shredded lettuce @ 46.3 F and shredded cheese @ 45 F. * Reviewed with operator to maintain cold holding temperature of TCS foods to be at levels between 41 F or lower. Do lower thermostat and take physical temps. of food. Recommend providing air flow with the use of fans inside kitchen to blow warm air out of kitchen. Hot holding temps. recorded:Country gravy @ 145 F; beans (refried) @ 148 F; mashed potatoes @ @ 150 F and final cook temperature of chicken breast @ 190 F. - Discontinue storing food service equipment on dirty equipment. All food service equipment must be stored in a clean manner. - Reviewed no bare hand contact to Ready to eat foods with operator along with datecoding and other regulatory changes. - Reggie Ramos is also Certified Food Protection Manager through ServSafe. Certificate not on site.	7/8/2015	Routine Inspection 1st	84
General Comments that relate to this Inspection The required items have been corrected from first opening inspection dated 12/02/14. Continue to work on item #20 and replace the cracked plexiglass sliding doors at reach in dessert cooler. This is to be corrected by 03/03/15. Recorded temperature of unit < 40 F. Chlorine dishwasher recorded at 100 ppm. All cold holding units checked Okay and within regulations. Kitchen has been cleaned througout;This restaurant serves breakfast and lunch and prepares raw and undercooked foods. Raw and undercooked food advisory posted as required. The menu has remained the same from the previous owner and the health permit will be assigned a risk category 3 restaurant. Owner is a Washoe County Certified Food Safety Manager and has one other employee who is certified; Rigoberto Ramos. OK to operate; OK to issue health permit.Do post Health Permit once received on site once received via USPS. An annual health inspection will be conducted within 90 days. This inspection will be unannounced.	2/24/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection The following items must be corrected prior to permit approval:1) Repair formica countertop under coffee makers.2) Repair 2 door cold holding unit in hostess station to cold hold at 40 F or lower. Do not use unit until repaired. ** 10 containers of PHF beverages such as dairy and opened juice voluntarily discarded.3) De-ice ice cream bunker and provide a cold holding thermometer. 4) Clean inside and bottoms of cabinets at hostess station. Repair loose handle to cabinet door under handsink. 5) Acquire a lid for ice storage bin.6) Repair leak in ceiling and repair ceiling of any water damage so ceiling is smooth and easily cleanable in room where bread racks are stored. Repair water damaged ceiling in all areas of kitchen. 7) Provide thermometers in the following cold holding units:2 door freezer; chest freezer; and in 1 door on cook line. Provide an accurate thermometer at walk in cooler. 8) Clean all scoops in bulk storage bins and store scoops in a separate clean container or with handle out of product. 9) Remove all unnecessary items from premise. For example; baby bottle and store all personal items away from food preparation areas. 10) Clean and sanitize ice machine. Pay attention to deflector place and top of ice machine. 11) Relable all recycled food containers to its contents to prevent misuse. 12) Repair leaking handsink on cook line. 13) Post Washoe County Food Manager certificate on site.14) Lable all chemical tubs to its chemical contents. * Corrected on site.15) Clean mop bucket or acquire a new mop bucket. Install a mop rack to hang wet mop heads.16) Fix plastic doors on top of 2 door refrigerator in back kitchen. 17) Replace missing switch plate cover in single service cabinet. 18) Repair chlorine sanitizing dishwashe to sanitize with chlorine at levels between 50-100 ppm. ** Operator instructed to use 3 compartment sink until dishwasher is repaired. All food service equipment must be properly washed; rinsed and sanitized. Use chlorine test strips and test chlorine sanitizer to be at levels between 50-100 ppm at 3 rd compartment. 19) Post raw and undercooked food advisory in a conspicous spot of restaurant. * Copies printed for operator at time of opening inspection. 20) Repair plexiglass front on two door reach in reefer.21) Replace or resurface cutting boards in kitchen.22) Clean behind cook line; hood and inside all refrigeration units. 23) Clean throughout kitchen and all surfaces. 24) Observed use by dates on all food items. Observed several dairy dates current. Call health inspector for an opening reinspection once all items have been corrected at 328-2682.Notes:Outside dumpster checked Okay. Public restrooms are located in strip mall of facility and not a part of the restaurant.	12/2/2014	Opening Inspection	100

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