- General Comments that relate to this Inspection
No violations noted at time of inspection. Thank you.Hot holding temps. recorded:Fried fish @ 166-178 F; fried shrimp @ 140 F; rice @ 158 F; green beans @ 144 F and hush puppies @ 137 F.Cold holding temps. recorded:Cut lettuce @ 36.7 F; sliced tomatoes @ 28.7 F and sliced cheese @ 38.9 F. Thermometers present in cold holding units.Observed good and consistent date coding being utilized. In-use food scoops properly stored and washed; rinsed and sanitized once every 4 hours. Quat sanitizer @ 3 compartment sink recorded at 200 ppm.Handsinks properly stocked and handwashing signs posted as required.Bathrooms observed clean and stocked.Gargbage pad observed tidy and no loose garbage. Ice machine observed clean; proper ice scoop stored. Reviewed with operator new regulation changes for food establishments. Discussed exclusion policy for sick employees. Diarrhea and vomiting illnesses require a 48 hour exclusion from time of last incident. Food handlers wear gloves when handling ready to eat foods. Observed good handwashing.
|
9/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-cold holding good: product in walk in all less than 40F (coleslaw 36F; rice 36F; fish 35F and 36F); make up unit by fryer (coleslaw 37F; cheese 38F; fish 36 and 37F)-hot holding good; fried fish at 178F-final cook temps: shrimp 196F; fish 198F-food stored properly - no cross contamination issues noted. Fish thawed under refrigeration or as part of the cooking process.-hand sinks stocked; observed good employee handwashing-discussed cooling procedure for rice; no temperature issues noted. Note: when cooling rice; leave covers off until rice is cool; then cover.-Observed time marking used for in use utensils. All in use utensils should be washed; rinsed; sanitized; and allowed to air dry at least every 4 hours.-3 compartment sink at 50ppm chlorine; sanitizer buckets at 50ppm chlorine-ice machine clean; scoop stored properly-test strips available-restrooms stocked and clean-discussed employee health policy - ensure anyone with gastrointestinal illness (vomitting / diarrhea) is excluded for 48 hours after symptoms stop.
|
10/20/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Facility is kept clean and organized.Cold holding units checked OK and recorded below 40 F. Cold holding temperatures recorded:Shredded lettuce @ 40 f and coleslaw @ 39.8 F.Hot holding temperatures recorded:Rice @ 168 F; salmon @ 146 F; clam chowder @ 146 F; and cod fillet @ 149 F.Handsinks properly stocked and functional. Observed good handwashing.Bathrooms observed clean.Chemicals properly stored and labeled. Chlorine sanitizer at 3 compartment sink recorded at 100 ppm. Restaurant has working health policy and knows when to exclude ill employees. Do exclude any ill employee with vomiting and diarrhea for 48 hours from the time of their last incident.Time and date marking observed being utilized. No bare hand contact to ready to eat food.
|
3/8/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; cod checked at 154F; fish fillet at 163F; shrimp at 149F.Cold-holding cole slaw checked at 34; cold-holding cod checked at 39F.Three-compartment sanitization checked at 50-100ppm chlorine; sanitizer buckets checked at 50-100ppm chlorine (all pre-measured chlorine packets).All handsinks checked stocked and functional; observed handwashing.All refrigeration and freezer temperatures checked good; walk-in checked at approximately 33F; all products labeled and stored properly.Restrooms checked stocked and clean.FDA Model Food Code illness policy posted in kitchen*** (good)***(Great Managerial Control)****
|
6/14/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Observed all handsinks stocked and functional; in addition; observed excellent handwashing procedures in place.Hot-holding temperatures checked good; fried fish at 168 degrees; fried chicken holding at 162 degrees; and hush puppies at 158 degrees.Cold-holding checked good; cole-slaw in walk-in refrigeration holding at 37 degrees; cole-slaw on front line checked at 38 degrees.Observed correct three-compartment sanitization procedures; sanitization checked at 50-100ppm chlorine; in addition; sanitizer buckets available with proper concentration.Reviewed temperature logs; all final cook temperatures exceeded minimum requirements.Employee illness policy posted; Manager aware of symptoms to be aware of and proper exclusion.
|
6/16/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked**Every employee observed washing their hands during inspection. Employees should be commended for their hand washing diligence.Restrooms stockedSanitizer buckets @ 100ppm chlorine3 compartment sink @ 100ppm chlorineRefrigeration 40F or below-walk in @ 38FHot holding good-rice - 165F-fish - 165FScoops for food changed out approximately every 4 hoursPest control in place-reviewed reports; no activity noted**Walk in freezer continues to have frozen condensate issues in the back. The concern would be condensate dripping onto food during the defrost cycle. It does not appear that repair can be accomplished; ensuring proper removal of condensate as it builds is an alternate solution. Current cleaning schedule is monthly; recommend switching to a more frequent schedule to prevent potential contact between food product and condensate.
|
6/4/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted during inspection.Product temperatures taken in hot holding equipment: fried fish 178 F; fried shrimp 165 F; hush puppies 2002 F; salmon 146 F; tilapia 150 F; rice 140 F. corn 145 F.cole slaw 37 F.Walk-in cooler at 35 F.All hand sinks found stocked and functional. Chlorine concenntration checked at 100 ppm in wiping cloths' bucket.
|
11/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following items to be corrected prior to issuing the new permit:1.) Leak on ice line in service area to be repaired or serviced.2.) Install new light shield to cover ceiling light in paper product storage area.3.) Gloor drdain next to walkin filled with water. Service or repair as needed so that water drains.4.) Broken tile next to drain in middle of floor. Replace or reseal so that a smooth; cleanable surface is created.5.) Pressure wash the dumpster area to remove dirt and grease build up.6.) Complete general cleaning including walls; gloors; equipment; fan grates in walk in; etc.7.) grease hood and filters have build up. Get professionally cleaned.Owners to call for reinspection when the above has been completed.
|
6/30/2009 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Long John Silvers, 1160 Kietzke Ln, Reno, NV »