- General Comments that relate to this Inspection
All violations from previous inspection have been corrected:- Ice machine deflector plate has been cleaned and entire unit serviced. - Cutting boards have been replaced. - Make up unit now has four working thermometers and staff have working stem thermometers available.*Note: Facility should not be using green sponges to scrub potatoes as they may have been treated with chemicals and are not able to be completely sanitized between uses. A bristle type brush that can be placed in dishwasher should be used instead.
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5/8/2015 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed deflector plate of ice machine with mold buildup. Operator states inside of unit was just cleaned and this area must have been missed. Entire unit is scheduled for quarterly service on 4/29/15.Observed cutting board at main prep station developing deep grooves and lightly stained. Cutting board should be resurfaced or replaced within next 30 days to prevent cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed non working stem thermometers and inaccurate dial thermomters in top of make up unit. Staff must have accurate stem thermometers available to check final cooking temperatures and all cold holding units must have proper thermometers.
- General Comments that relate to this Inspection
No violations observed during inspection. Hand sink clean and stocked. Restroom clean and stocked. Speed guns clean. Good ice scoop storage. Dairy fridge @ 34F.
- General Comments that relate to this Inspection
Hand sink clean and stocked. *Repair loose faucet. Restrooms clean and stocked. Hot holding good. Soup and chili @ 145F. Make up unit @ 40F. Beef @ 41F; Pasta @ 42F. Sani buckets in use with 100 ppm Chlorine. Walk in at 38F. Tortilla soup @ 43F. Shrimp salad @ 40F. Walk in Freezer @ 0F. Beer walk in @ 37F. Whole fruits and veggies only stored in here. Dishwasher @ 50ppm Chlorine. Facility has HACCP plan in place for vacuum packing steaks and is following plan properly. Walk in temps and dates are being logged twice daily and reviewed by management. Reviewed slicer cleaning procedure- no issue noted. *Ensure saran wrap is not added to handle as that is not a smooth and cleanable surface. Beans found cooling in walking @ 120F in very deep pan. Discussed cooling procedures extensively with cook. He appears to understand process and numerous other products in walk in appeared to have been cooled properly. Product transferred to shallow pan and placed on ice during inspection. *Owner shall ensure all products are cooled according to same procedure. Discussed upcoming changes to food regulations and no-bare-hand-contact with ready to eat foods requirement. Staff is aware of these requirements and are already taking steps to comply. Waitress station salad make up unit @ 38F.Facility very well kept and staff very knowledgeable of food safety requirements.
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4/27/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Received and approved HACCP Plan (see attached).
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4/3/2014 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
Observed vacuum packed beef in walk-in. Operator stated that meat is sliced and packaged in a private home. Discontinue this process immediately. All food preparation must be conducted at the permitted facility. Discussed procedure for vacuum packaged meats *operator must submit HACCP plan for Reduced Oxygen Packaging (ROP) process including date marking procedures by 3/24/14All employees must be trained on the date marking process.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature - cook-line make-up unit missing thermometer at time of inspection; Internal food temperatures (deli meats; and raw beef at 48F to 49F). Unit was checked at end of inspection at 44F *ensure unit temperature is monitored on regular basis and temperature maintains 40F or less.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-ice bin scoops stored properly-reach-ins less than 40F-dishwasher checked at 100 ppm chlorine-chemical test kits available-alcohol advisory sign posted as required-restrooms stocked and clean
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods*discussed proper cooking temperatures with operator - operator was not aware of proper cooking temperatures - ensure all employee are trained on proper cooking temperatures. -hot holding: -chili; beans; meat sauce; soups 151F to 181F-walk-in at 38F -cooled meat sauce; chili; soup; ground beef; baked potato 42F to 44F -deli meats and cheeses 39F to 40Fdiscussed cooling procedures with operator with no problems noted*ensure all raw meat products are stored below ready-to-eat foods and foods with a lower cooking temperature-freezer less than 40F-produce/beverage walk-in at 38F-discussed cleaning/sanitizing procedures for slicer and cutting boards with no problems noted-wiping cloth sanitizer buckets at 100 ppm chlorine-dishwasher at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground*ensure all chemical bottles are labeled to prevent misuse-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting/diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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3/4/2014 | Routine Inspection 1st | 91 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Soups found not properly cooled. Cauliflower soup from 2/25 found at 50F. Shrimp soup from 2/26 (3 hours prior) found at 80F. All foods must be cooled from 140F to 40F within 4 hours. Cold foods must be held @ 40F or below. **Cauliflower soup voluntarily discarded. Shrimp soup placed directly into an ice bath to complete cooling. See notes on cooling discussion.**
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSpeed guns cleanScoops stored correctlyDishwasher @ 100ppm chlorineSanitizer bucket @ 100ppm chlorineTest strips availableFacility clean**Ice machine is almost ready for a cleaning. Reviewed proper cleaning procedure with operator.
- General Comments that relate to this Inspection
Hand sink stockedDishwasher @ 100ppm chlorine-test strips availableSanitizer bucket @ 100ppm chlorineSlicer clean*Reviewed slicer cleaning procedure with operator. Procedure ok. Reminded operator that slicer should be washed; rinsed and sanitized within 4 hours of use.Facility cleanMake up unit on line @ 40F-ranch @ 40F-beef @38FHot holding ok-beans @ 155F+-soup @ 150FWalk in @ 39F-all cooled items other than those noted above 40F or below-raw product (and raw shell eggs) stored correctlyGarbage enclosure cleanNo sign of pestsAll food product stored off floor**Discussed tong usage with operator. Handling of raw product ok - separate depending on product type. However; one set of tongs is used for placement of poultry on grill and removal of finished product. Tongs should be separated between raw and ready to eat usage.**Cooling practice is to place stock pot of soup into ice bath for unspecified amount of time; then place in pans and placed in walk in. Time in ice bath for batches observed out of temp was approximately 1 hour. Depth of product in pans was between 3 and 4 inches. Ice bath time should be sufficient to bring the product temperature down to 75F or so - stirring and ice replacement will assist this amount of time. Product depth should be limited to 2 inches in each pan to increase surface area and speed cooling. All products must be cooled from 140F to 40F within 4 hours. **To properly accomplish this process; temperatures should be taken periodically to ensure proper cooling times. A bi-metal; stem thermometer with the capability of measure between 0F and 212F should be used for this and be readily available to all cooks **
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2/27/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations observed during inspectionAll speedguns were cleanHandwash stocked and cleanSanitizer bucket @ 100ppm - okGeneral cleaning - okDishwasher @ 100ppm - okAll reach-in fridges @ <40F -okAll scoops stored correctly Restrooms stocked and clean
- General Comments that relate to this Inspection
Dishwasher @ 100ppm - okAll handsinks clean and stocked except at the server station in the restaurant needs paper towels Walk in freezer @ <32F; all items stored appropriately and cleanWalk fridge:- Thermometer available- @<40F - Cauliflower soup @ 95F was put in at noon; cooling process ok- clean and all items stored and labeled appropriatelyRestrooms clean and stockedGeneral cleaning - okReach-in fridge on cook line:- alfredo sauce in ice: 38F- beans 40F- raw chicken 45F- raw beef 46F- beef hamburger patties 45FI suggested the temperature on the unit be turned down since the cook is in an out of the unit frequently -deli meat 40F- sliced melons 37FDry storage - okSolid waste storage - okServer Station: ice scoop storage - ok- Reach in-fridge @ <40F-Thermometer available - Soups @ 150F
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1/6/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need to address the ice build-up in the Walk-in Frzr on the ceiling and back wall to ensure no ice gets into food storage containers.
- General Comments that relate to this Inspection
Handsink fully stockedAll Reach-ins were <40FAll Dairy currentAl Bar speedguns were cleanSanitizer dishwasher used for Barware - tested - 100 ppm ClCustomer restrooms were clean and stocked
- General Comments that relate to this Inspection
Handsinks were fully stockedBoth Walk-in Refrig. were <40FWalk-in Frzr @-8FReach-in prep table @35FTemps noted:Raw chicken breasts @34F; cooked bacon @ 174F; Cooked chicken breast@182F; Tuna salad mix@33FSanitizer buckets used throughout - tested - 100 ppm ClSanitizer dishwasher used for dishes - tested - 100 ppm ClAll prep surfaces were cleanCustomer restrooms clean and stocked
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1/24/2011 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Must store contents of open cans in proper storage containerrs.**Note: Corrected immediately
- General Comments that relate to this Inspection
Handsink fully stockedReach-in refrig were all <40FAll Dairy currentBar dispensing guns cleanDishwasher used for Barware - tested - 100 ppm ClSanitizer buckets used to wipw Bar - tested - 100 ppm Cl
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in refrig. were <40FWalk-in refrig. @35FWalk-in Frzr @-3FAll Dairy currentAll Dry goods stored properlyTemps noted: Cooked burger patty @184F; Tuna salad mix @35FSanitizer dishwasher used for dishes - tested - 100 ppm ClCustomer restrooms clean and stocked
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2/3/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handsink fully stockedSanitizer buckets used - tested - 100 ppm ClSanitizer Dishwasher used for Bar ware - tested - 100 ppm ClAll reach-ins were <40FAll Dairy dates current
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. #1 @33FWalk-in Refrig@. #2 @37FWalk-in Frzr @-4FTemps noted: Raw Grnd Beef patties @35F; Raw Chicken Breast @36F; Cooked & plated Chicken Breast @ 178F; Hot Chili @166FSanitizer dishwasher used - tested - 100 ppm ClCustomer restrooms clean & stockedDumpster area clean
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2/3/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Ice bin ok.-Ice scoop propely stored.-Speed guns clean.-Hand sink properly stocked.-Dairy dates OK stocked being rotated properly.-Wiping cloth buckets sanitizer at 100 ppm Chlorine.-Dish washer sanitizer at 100 ppm Chlorine.-Alcohol advisory posted as required.-Bathrooms properly stocked.
- General Comments that relate to this Inspection
Notes:(Waitress station)-Hand sink properly stocked.-Ice bin ok.-Ice scoop properly stored.-Reach-In 30F.(Main kitchen)-Hand sink properly stocked.-Reach-In 38F.-Cold Holding -Beef 40F. -Chicken 40F.-Hot Holding -Ground Beef 188F. -Chili 186F.-Freezer 10F.-All lights properly shielded.-Dish washer sanitizer at 100 ppm Chlorine.-All chemicals properly labeled and stored.-Dry storage ok all items stored at least 6" off the ground.-Ice machine clean.-Ice scoop properly stored.-Walk-In 38F.-Freezer 0F.-Beer Walk-In 30F.
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2/13/2008 | Routine Inspection 1st | 100 |
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