- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; chicken final cook temperature at 190F; clam chowder at 172F; cheese pasta at 183F; pizza at 146F.Cold-holding checked good; turkey at 37F; prime rib at 38F; cheese at 41F; cooked and cooled ministroni soup at 36F.All handsinks checked stocked and functional; observed handwashing and glove use with food prepartion.All refrigeration and freezer units checked within regulation; walk-in refrigeration at 35F; walk-in freezer at -12F.All food products properly stored and rotated.Facility equiped with dishwasher and three-compartment sink; both sanitizing at proper levels.Observed with very good Managerial Control****
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1/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Routine Inspection 2nd:(no violations)This is the second annual inspection; first inspection facility was closed due to lack of snow.Hot-holding checked good; chicken noodle soup at 187F; chili at 174F; chicken breast at 153F; turkey burgers at 147F; hamburgers at 143F.Cold-holding checked good; turkey burgers at 42F; tomatoes at 38F; cheese at 43F; ground beef at 37F.Dishwasher sanitizing at >180F on final rinse sanitization.Quatinary ammonia dispensing at >200ppm after priming; please prime daily.Handsinks checked stocked and functional; observed glove use and handwashing.All refrigeration and freezer units checked within regulation; walk-in refrigeration checked at approximately 35F. Food products properly stored and dated.
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2/18/2014 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(Slide Mountain side of Mount Rose Ski Resort currently closed due to lack of snow).Kitchen observed very clean and organized; no equipment problems noted.Walk-in refrigeration operating at <40F.All handsinks stocked and functional.If facility starts food operations; please contact Scott Baldwin at 328-2618 so another inspection can be conducted (during food operations).
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1/17/2014 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged tile around mop sink area to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(Facility also known as Winters Creek Cafe)Hot-holding checked good; vegetarian chili at 154F; eggs cooking at 156F; meatballs/sauce at 173F; chili with meat at 178F; sausage at 142F.Cold-holding checked good; eggs at 41F; ham at 38F; sausage at 41F; cheese at 42F; tomatoes at 44F.Dishwasher sanitizing at >180F on final rinse sanitization; sanitizer buckets available with at least 200ppm quatinary ammonia.Main walk-in refrigeration checked at 37F; all other refrigeration and freezer units checked within regulation. Observed all food products properly stored and dated.Handsinks checked stocked and functional; observed proper glove use.note: Maria Ramirez has just completed ServSafe; recommend she also register with Washoe County Health District as soon as ServSafe Certificate arrives****
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1/22/2013 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer bottom rail had build up of deli meats. Discussed importance of thorough wash; rinse and sanitize of slicer within 4 hours of use to prevent potential contamination of meats. Showed manager and employees where the build up was and discussed listeria outbreaks. Manager will review with all employees on both sides of the mountain. **Corrected on site**Ice scoop stored on dusty top of ice machine. Store ice scoops in ice with handle out or in separate; clean and sanitary bin. A hanging hook is also fine. Whatever surface the scoop is stored on needs to be clean and sanitary. **Corrected on site**
- General Comments that relate to this Inspection
Hand sink stockedFacility spotlessNo sign of pests-pest control done in houseWalk in @ 38F-cooled chili - 38F*Discussed cooling procedures with employee. Procedures are good - 2 inch layers in an ice bath. All cooled products @ 40F or belowFreezer okLine drawers @ 39FTemperature logs kept*Discussed single service utensil storage with employee. Utensils are handed out by employees and stored all in the same direction. Reviewed importance on not handling the business end of the utensil when handing them out.
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3/13/2012 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in dry storage area needed cleaning under shelving in corners. Clean thoroughly to maintain sanitary conditions and prevent potential pest attraction. *Cleaning begun while on site*
- General Comments that relate to this Inspection
Hand sinks stockedFacility is in great shapeLine make up unit @ 38FLine drawers @ 39FCooling at facility is chili and soups-ice wands are used-process not observedSanitizer bucket @ 100ppm chlorine*Reviewed change out time with operator. They indicated that buckets were changed once daily. Discussed that sanitizer will not last that long and recommended changing out at least every 4 hours.Raw product stored correctlyIce machine cleanScoops stored correctlyDishwasher ok**Reviewed pest control policy with operator. No pest control is in place; but no problems have been observed. Discussed setting up a clear line of communication with employees if any evidence is observed and Recommended setting up a self monitoring system to ensure no problems do arise. Also discussed keeping delivery door closed to prevent potential access.
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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 stockedCooling process ok-observed-ice wands used in conjunction with freezerAll refrigeration 40F or belowHot holding (pizza) 148F-discarded after 45 minutesReviewed thermometer calibration with employees
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4/12/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Facility is shut down. Entire building will be torn down and new building put up with new kitchen area. New kitchen will be permitted during the construction process. This permit to remain open until new permitting is official; then this permit will be closed.
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3/24/2009 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Need to have sanitizer test strips available(container empty; Mgr. Kathy will obtain more tonight)
- [1] Lighting provided as required; fixtures shielded
Reach-in Frzr light burnt - needs replacement
- General Comments that relate to this Inspection
Handsink fully stockedGrill area cleanTemps noted: Cold re-fried beans @36F; Hot Chili @142FWalk-in refer @35FReach-in Frzr @2FBathrooms clean and stockedEnsure all toilet bases are caulked
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1/15/2008 | Routine Inspection 1st | 97 |
Restaurant representatives - add corrected or new information about Mt Rose Winter's Creek Cafe, 22222 Mount Rose Hwy, Washoe County, NV »