Napa Sonoma South, 7671 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 9/18/2015 have been corrected. The dessert refrigerated unit was replaced with a new refirgerated unit. Ambient temperature of unit at 38 F; cheesecake checked at 41 F.Consumer advisory for raw or undercooked animal food is printed on menu; provided copy of regulation section to staff to include all pertinent information for advisory on new menus to be ordered soon.
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9/22/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Ambient temperature of dessert worktop refrigerator at 50 F; cheese cake at 49 F in this unit. Remove TCS food product until refrigerator is serviced to keep these at 41 F or below. Repair loose door on this unit.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Note no soap available on hand sink seat of cook line. Sopa provided at this time. Ensure to keep hand sinks always properly stocked.Remove the soap dispenser from prep sink. Noted sink being used to thaw foods; sink may be used for hand washing. There are two hand sinks available in kitchen area.
- General Comments that relate to this Inspection
Glasswasher in main bar checked at 130 F and 100 ppm chlorine concentration and at 130 F and 50 ppm in secondary bar.Noted soap botltle in the latter bar almost empty; ensure to keep hand sinks stocked with proper amounts of soap.Noted alcohol sign posted as required.Main bar refrigerator with milk product at 36 F.
- General Comments that relate to this Inspection
Temperatures taken in cookline refrigeration units: tuna salad 43 F; sliced tomatoes 40 F; sliced prosciutto 39 F; sliced cheese 39 F; sliced trurkey roll 39 F; tuna fillet 37 F; salmon 37 F; shredded cheese 42 F; chopped prosciutto 37 F; raw shrimp 38 F; sliced salami 37 F. sliced tomatoes 42 F; orzo pasta 38 F; mixed greens salad 42 F; spinach 42 F.Walk-in cooler at 40 F. roast beef pieces 41 F; sliced roast beef 40 F; sliced ham 40 F; cheddar cheese package 41 F; tuna 41 F; linguini pasta 44 F; cool down pasta by dumping ice over pasta in perforated pan for faster cooling.Walk-in freezer at 0 F.Dishwasher checked at 130 F and 100 ppm chlorine concentration.Quat santizer ftom pre-mis dispenser checked at 200 ppm concentration.Start marking all pans with food product with date when prepared which is now required.Glove use policy to prevent bare hand contact with ready to eat foods observed in place.Noted one drink service station was installed in outoor dinning area. Station is provided with hand sink; provide splashgaurd between sink in ice bin.There are three Certified Food Protection Managers at this time. All took cetification class over one year ago. Plans to have at least one more staff take a certification class soon for additional CFPM's.
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9/18/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine.Speed gun and cup holder checked clean.Ice properly dispensed***Refrigeration units clean and checked at <40F.Handsink checked stocked and functional.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chili at 166F; chicken pot pie at 177F; mac and cheese at 174F; potato leak at 172F.Cold-holding checked good; beef at 41F; roast beef at 38F; chicken pot pie in walk-in refrigeration at 36F; cheese at 42F.Cooling practices checked good***Dishwasher checked at 50-100ppm chlorine.Handsinks checked stocked and functional; observed handwashing.Refrigeration units checked within regulation at <40F; food products properly stored.Sanitizer buckets available at all stations with 50-100ppm chlorine.
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11/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.This permit covers main bar and secondary small bar; both located on dining area or restaurant.Glass washers on both bars checked at 120 F and 100 ppm chlorine concentration. Provide chlorine test strips for daily monitoring of chlorine sanitizerAlcohol sign provided to operator. Post and keep sign posted as required.Risk category 1 assigned for bars. No Certified Food ProtectionManager required for bars.Plans to open on 11/10/2014
- General Comments that relate to this Inspection
The items noted on the previous inspection condcuted on 10/30/2014 have been corrected.Ok to issue permit to operate.Cooking being conducted formanu practice only at this time. Plans to open on 11/10/2014.Walk-in cooler at 35 F. Walk-in freezer at 10 F. Other refrigetaed units at below 40 F except for two worktop refrigerators east of kitchen at 42 F and 44 F; adjust thermostat to keep at temperature below 40 F.Dish washer at 120 F and 50 ppm chlorine concentration. Provide chlorine test strips for daily monitoring of chlorine sanitizerNoted all hand sinks stocked and functional.Provide covered trash receptacles in stalls in women's restroom.Risk category 4 assigned. Must have Certified Food Protection Managers on staff who have completed an approved certification course to cover all hours of food operations by 1/7/2015.
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11/7/2014 | Opening Inspection | 100 |
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