- [3] CFPM or person in charge present; certificates posted as required
-The facility does not have a CFPM as required. The permit is suspended until a CFPM is obtained. See history of this violation in the notes section.
- General Comments that relate to this Inspection
Notes:The permit for this facility is suspended until a CFPM has been obtained and a CFPM certificate is posted. WCHD has been unable to verify a CFPM for this facility since the Opening Inspection on 08/30/13. See following history:08/30/15 - Opening Inspection. WCHD was told by operator they had an employee with a CFPM certificate. Certificate was not provided to WCHD.11/19/13 - Opening Reinspection 1st. WCHD was informed Tom Wagner was enrolled in a CFPM course.05/22/14 - Routine Inspection 1st. The kitchen was not operating. The facility was required to contact WCHD for an inspection prior to re-opening the kitchen. The facility was also required to have a CFPM upon re-opening.10/08/15 - Routine Inspection 1st. The facility was cooking food on an outdoor barbeque. The permit was suspended at that time because the facility did not contact WCHD prior to opening the kitchen. WCHD was informed that an employee had CFPM certification and the certificate would be provided.10/19/15 - Routine Reinspection 1st - WCHD was informed Thomas Wagner was going to get a CFPM certificate. Facility had until 11/20/15 to have a CFPM certificate or a reinspection fee would be charged and the permit may be suspended.11/25/15 - Routine Inspection 2nd - WCHD was informed that Mr. Wagner was no longer employed with the facility. The facility was given until 12/21/15 to have a CFPM certificate or the permit would be suspended.
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12/21/2015 | Routine Reinspection 3rd | 97 |
- [3] CFPM or person in charge present; certificates posted as required
-Per the Routine Inspection 2nd on 11/25/15; the facility has until 12/21/15 to have a certified food protection manager. If the facility does not have a certified food protection manager on 12/21/15 the permit will be suspended.
- General Comments that relate to this Inspection
Notes:The facility has a signed contract from Clark Pest Control to service the facility. Per Mr. Serafini; Clark Pest Control wil fax the invoicel to WCHD by 12/04/15. *If an invoice is not received by WCHD by 12/04/15 the permit will be suspended.It is ok to operate the facility under the restricted menu set forth during the Routine Inspection 2nd; until further notice from WCHD.
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12/4/2015 | Routine Reinspection 2nd | 97 |
- [5] Hands washed and cleaned; good hygienic practices
-Observed employee preparing to make food w/out washing hands. When addressed employee went to wash in 2 comp sink. Ensure hands are washed between all tasks in designated hand sink.*Corrected during the inspection.
- [3] CFPM or person in charge present; certificates posted as required
-Individual that was supposed to get the CFPM certificate left the facility. Facility has until 12/21/15 to have a certified food protection manager or the permit will be suspended.
- [4] Presence of vermin; outer openings protected; no prohibited animals
-Observed mouse droppings under the 2 compartment sink. The facility has until 12/01/15 to have an invoice from a licensed PCO or the permit will be suspended.
- General Comments that relate to this Inspection
-Facility is on a restricted menu until a CFPM is obtained and verified through WCHD. Facility may only serve pre-cooked menu items and cannot serve any foods that may be received raw. Facility cannot cook raw product such as hamburgers; eggs; tri tip; etc. Facility may prepare pre made soup as long as they are discarding the product after one use. Facility may not cool and reheat soups.
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12/1/2015 | Routine Inspection 2nd | 88 |
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed areas of the bar that were dirty and sticky. Ensure all surfaces are cleaned and sanitized on a routine basis to prevent cross contamination. This includes under mats and speed guns.*Facility must have surfaces cleaned within 7 days; 10/26/15.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed broken glass; dirt and debris build up on the floors of the bar. Ensure floors are cleaned on a routine basis to reduce the attraction of pests and vermin.-Observed floor sinks with straws and dirty build up. Ensure floor sinks are cleaned on a more routine basis to reduce cross contamination.*Facility must have floors and floor sinks cleaned within 7 days; 10/26/15.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restroom clean and stocked.-Alcohol advisory posted.-Separate area for customer ice; but not set up during inspection.-Ice scoops clean and stored properly with handles out of ice.-Sanitizer at 200 ppm Chlorine. Sanitizer should be between 50ppm - 100 ppm Chlorine.-Test strips available.-Facility is using the dishwasher in the back. Sanitzer at 100 ppm Chlorine.
- [3] CFPM or person in charge present; certificates posted as required
-Facility must have a CFPM by 11/20/15. If facility does not have a CFPM by 11/20/15 a reinspection fee will be charged and the permit may be suspended.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Undercooked food advisory left with facility.-SOP reviewed for barbeque. Facility is going to add hand washing procedures; sick policy; cooking temperatures and corrective action if food not at proper temperature.-Dishwasher at 100 ppm Chlorine.-Test strips available.-Knives clean and stored properly.-Make up unit at 25F. No items in make up unit during inspection.-Walk in cooler at 36F. Tri tip at 37F. Food storage good.-Food stored properly at least 6 inches off the floor.-Chemicals stored properly away from food and properly labled.-Reach in freezer 0F. All food frozen.-Ice machine clean. Scoop stored properly.-Pest Control Operator is Terminex every other week. No signs of pests or vermin.-Facility had gravity flow; soap and towels for barbeque area; but is going to add a more permanent hand sink to the area.
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10/19/2015 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
-The facility did not have a CFPM certificate available at the time of inspection.-Ensure the CFPM certificate is posted in the facility prior to re-inspection from WCHD.
- General Comments that relate to this Inspection
Notes: The permit for this facility has been suspended as of 10/08/15 at 3:40 pm.As per the routine inspection in May 2014; the kitchen was not operating and the facility was required to call the health department and have an inspection prior to serving food. During the last routine inspection the facility was not serving food and did not have a CFPMIn order to re-open the permit the facility needs to:-Submit a barbeque operational plan to the WCHD for approval. See Washoe County Food Regulations Section 120.010 Chapter 120. -Show verification of CFPM certificates. -Schedule an inspection with the WCHDThe facility is serving hamburgers; chicken sandwiches; ribs; etc.; that are being cooked in a barbeque area outside the facility.
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10/8/2015 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility unable to locate test strips for chlorine sanitizer. Obtain test strips to verify sanitizer concentration.
- [1] Installed; maintained
Water on front handsink turned off under sink at time of inspection. Ensure water is available at all times for proper handwashing. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap located at handsink at time of inspection. Provide pump style soap for proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Kitchen not operating. If facility wishes to re-open; contact WCHD for inspection prior to doing so. Also; a Certified Food Protection Manager will be required upon re-opening. If operator; wishes to close permit; contact Krista at 328-2690.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked.Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Walk-in cooler at 40 fDishwasher sanitizing at 100 ppm chlorineFacility undergoing small remodel. No changes have been made to plumbing; refers; etc and remodel is not affecting bar operation at this time. Work is happening at night and area is visquened off. Bar area is cleaned and sanitized prior to opening. Remove any unused/non-working equipment at end of remodel and provide deep cleaning to entire facility.
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5/22/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Majority of corrections have been made. Facility to continue to clean floors and walls; especially behind and under equipment.Tom Wagner is enrolled in upcoming CFPM Course.Larger freezer set to be removed. Freezer is in poor condition.
- General Comments that relate to this Inspection
Required corrections have been made. Bar is undergoing upcoming remodel. Plans are in the process of being submitted to city. Facility will work with a WCHD Plan Reviewer for this process.
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11/19/2013 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Continue cleaning floors/floor sinks2. Continue cleaning walls and ceilings3. Replace broken ice machine door. Door must be smooth; durable; non absorbant and easily cleanable.4. Put thermometer in prep unit.5. Flip cutting board as one side is very worn. Cutting board may also be resanded.6. Provide soap at back handsink7. Recaulk walk-in door in kitchen area.8. Either paint/seal or replace bare wood holding up shelf above prep unit.9. Continue removing unused or broken items/equipment.10. Because bar allows smoking and also has a restaurant permit; post notice stating that bar is for those ages 21 and over only.11. Provide BBQ plot plan and standard operating procedures for food handling as outlined in WCHD BBQ Guidelines.Restaurant to be assigned a Risk Category 3. One CFPM required. Per operator; he already has an employee who is certified. Please fax info to 328-6176.Discussed cooling. Food must be cooled from 140 f to 40 f within four hours or from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Recommend stainless steel pans with product at a level of no more than 2 inches. Cool uncovered in walk-in cooler. Any food that has been cooled must be reheated to at least 165 f.
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions:1. Recaulk handsinks in both restrooms.2. Continue cleaning floors and floor sinks3. Obtain or locate test strips (chlorine) in order to verify sanitizer maintains 50 - 100 ppm chlorine.Bar to be assigned a Risk Category 1. No Certified Food Protection Mananger required for bar.Copy of Alcohol Consumer Advisory given to operator. Post if not already posted.
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9/3/2013 | Opening Inspection | 100 |
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