- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; rice at 184F; chili at 172F; pizza at 144F; ministroni at 175F; meatballs at 158F.Cold-holding checked good; hot-dogs at 38F; turkey at 42F; ground beef at 36F; cheese also 36F.All handsinks checked stocked and functional; observed glove use and handwashing. Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets available at 200-400ppm quatinary ammonia.All refrigeration and freezer systems checked within regulation; freezer at -2F; walk-in refrigeration at approximately 36F.Kitchen sanitation checked very good; observed good Managerial Control***
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1/7/2015 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Facility shall provide sanitation buckets with 50-100ppm chlorine or 200-400ppm quatinary ammonia at all food service stations.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chili at 142F; meatballs at 172F; hamburgers at 154F; mac/cheese at 177F; pizza at 141F; meatloaf at 138F.Cold-holding checked good; mashed potatoes (cooked at cooled) at 36F; steak at 37F; ground beef at 36F. All products in walk-in refrigeration properly stored.Handsink checked stocked and functional; observed glove use and handwashing.All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration holding at approximately 35F.Dishwasher checked at 50-100ppm chlorine after priming unit; please prime dishwasher daily prior to use.Employee illness policies checked good.
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1/2/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Noted a few areas on main food preparation area/broiler area with bare wood exposure; facility shall repair bare wood exposed areas with a cleanable material. (all surfaces in food preparation areas must be smooth and easily cleanable)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; brocoli cheese soup at 183F; three-bean soup at 156F; lasagna at 163F; chili at 151F; chicken tenders at 153F.Cold-holding checked good; tomatoes at 43F; bacon at 42F; cheese at 43F; ground beef at 38F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available with a minimum of 200ppm quatinary ammonia.All refrigeration and freezer units checked within regulation; food storage and date codes checked good. (cooling practices ok)Observed stocked handsinks; handwashing; and glove use.
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1/22/2013 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two non food contact maintenance issues were observed. 1) The hand sink in the kitchen needs to have a splash guard installed between it and the dry goods shelf next to it; to prevent the splashing that was observed.2) Gaskets on the front line drawers need to be cleaned and a couple are probably ready for replacement.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Paper towel dispenser not working. Towels available; but not easily accessible and towels become wet when employees grab them from roll. Repair dispenser of replace with another kind to facilitate proper hand washing.
- General Comments that relate to this Inspection
Hand sink stockedHand washing observedGloves worn for final food handlingDishwasher @ 100ppm chlorineTest strips on siteSanitizer buckets at 100ppm chlorineWalk in @ 40F-Deli meats from 38F - 41FFreezer okNo sign of pests-pest monitoring done in houseLine drawers @ 39F-patties @ 40F*Front of line drawers could use a wipe down with a sanitizer cloth. Discussed importance of keeping this area clean with employees to prevent potential contamination of gloves.*Discussed with employees the importance of changing gloves after ANY raw product handling.**Cooling practices were discussed and all cooled items were found to be in temp. Basic practice is thin sheets and ice baths. Reviewed the importance of cooling and re-iterated that all items needed to be cooled properly - even items in small containers that it is expected will cool fast enough. Manager will review with employees.
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3/13/2012 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
Sanitizer buckets registering well above 200ppm chlorine. Keep sanitizer concentration in buckets between 50-100ppm chlorine to prevent potential chemical contamination. *Corrected on site*
- General Comments that relate to this Inspection
Hand sink stocked*Small leak at knee lever. Scheduled for repair on Monday. Water is contained in buckets.Dishwasher @ 100ppm chlorineSanitizer buckets at all stationsFood handlers wear glovesFacility in fair shapeHot holding ok -chili @ 180F-chicken breasts @ 160F-temp logs keptRefrigeration all @ 40F or belowWalk in @ 40F-raw product stored on bottom-cooked chicken breasts at 39FLine drawers @ 39F-hamburger @ 39FFacility cleanSlicer cleanTest strips available**Spend time showing set up for sanitizer buckets with operator. **Discussed cooling practices - not observed. Policy is to use ice baths and use no more than 2" in hotel pans. Policy sounds good. However; no follow through is done by management to ensure that policy is being followed. Recommended that manager check all products at end of day to ensure that proper cooling had occurred. Cooling logs would be ideal; if time allows for it.
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2/4/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedRefrigeration @ 40F or belowCooled items ok-rice - 38fHot holding ok-temps ranged from 145F - 180FCooling process verifiedDishwasher @ 100ppm chlorine
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4/12/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observedFacility operates as an "overflow" lunch outlet on busy days. Minimal food service such as pizza and chili is served. Hand sink stocked-- paper towel dispenser needs new batteriesHot holding units okMake up unit ok**Gustavo needs to register his Servsafe (dates ok) with Washoe County
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3/24/2009 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Rinse nozzle retainer springs need replacement.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Men's restroom toilet walls need to be sealed at bottom in 2 stalls.
- [1] Lighting provided as required; fixtures shielded
Burnt lights over grill (corrected during inspection)
- General Comments that relate to this Inspection
Walk-in refer @35FWalk-in Frzr @1FIce machine scoops properly storedDishwashing machine used - tested - 100 PPM ClPrep table temps noted: Meatloaf @183F; Hamburger patties hot-held @ 174F; Chicken Noodle soup @ 181FHandsinks fully stockedFloors; walls and ceiling clean
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1/15/2008 | Routine Inspection 1st | 97 |
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