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11/4/2015 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:Follow up to 9/18/2015 inspection - The following has been corrected:1. Thermal Data Logger has been obtained and is in use in Sous Vide food product walk in cooler. Supco logger can monitor temps and be transfered to computer to create log. 2. Temp logs have been taken before Thermal Data Logger was obtained. 3. HACCP Plan has been turned in and will be reviewed by the WCHD - HACCP team for approval.*Follow all procedures of Sous Vide process - Monitor temperatures twice daily with Electronic monitoring system. -Date and label all Sous Vide Packages not container.
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9/23/2015 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed behind cook/fryer equipment floors dirty with grease buildup. Clean all floors under and behind equipment on regular basis. Correct by 9/24/15.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed outlet box pulled away from wall re-attach box to wall to seal hole/gap. Correct by 9/24/15.Observed small hole above prep sink seal hole with waterproof silicone or caulking. Correct by 9/24/15.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f; Bagged beef 38 f; Bagged chicken 38 f; Chicken 38 f; Pork 38 f. All bags have been dated properly. Make sure to label with proper dates on bags at all times. Cheese 38 f; Deli meat 38 f; Veggies 39 f; Cod @ 37 f. All products stored in food grade containers. -All food products stored properly and labeled. Reach in cooler - veggies 39 f. All stored in food grade containers. Drawer coolers: Beef 39 f. Oven/fryer/grill clean. Prep areas clean. Salad cooler @ 40 f; Dressings @ 40 f. Handsink accessible and stocked. Prep sink operational and no leaks. 3 comp sink set up properly for wash; rinse; and sanitize - sani @ 200ppm. Dry storage clean and all products stored properly. Cutting boards stored properly and clean. Recipe books clean and stored in clean location. Server areas clean - utensils and trays clean. Observed proper food prep and handling onsite. Discussed no bare hand contact with ready to eat food item with Chef - No issues observed gloves and utensil usage observed. No employee has failed serve safe exam in last year. *HACCP plan has been revised and given to inspector will need to review with HACCP team to be approved. Must follow:-All bagging of previously cooked & cooled Potentially Hazardous Foods must be conducted under a approved HACCP plan and food temperatures must be 135 f or above prior to sealing bag or a product assessment must be conducted. -Maintain final cooking temperatures - must use temp logs for all Sous Vide products - logs must be made available for review at all time by WCHD. -Continue use of cooling logs & ensure cooling is being conducted properly from 135 f to 70 f in 2 hours and from 70 fto 40 f in additional 4 hours. Ensure all corrective actions are documented for cook/cooling procedures that are not met. **Corrective action logs have been made up and presented during inspection. Sheets on hand. - All walk in coolers must be monitored 3 times a days with cooler logs and they must be on hand at all times. -Walk in coolers logs on hand. Reviewed for today no issues. *All bagged food products have been labeled and dated. Make sure to label and date all bagged products with proper dates. All Sous Vide packaged food bags must be labeled and used no more than 7 days. HACCP plan must be followed properly for the ROP and Sous vide process to ensure there are no issues.Eletronic monitoring has been ordered and will be in next week. Will follow up with re-inpsection. Call when electronic unit comes in. Must continue logging temps for walk in cooler for Sous Vide items 3 times a day. If Old Granite eatery staff does not follow ROP/Sous Vide/HACCP plan procedures all specials processes will cease and desist immediatley from kitchen operation.
- General Comments that relate to this Inspection
Notes: Handsink stocked and accessible. Reach in coolers @ 40 f. All dates current on drink products. Barware clean and stored properly. Glasses clean and stored properly. Glass machine @ 50ppm. Bar guns and holders clean.Cutting boards clean and in good condition.Ice machine and bins clean. Scoops stored properly. Tap drain lines clean.Bathrooms clean. Bar area clean and well maintained.
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9/21/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Chicken being prepped @ 42 f - Observed proper food handling - operator using gloves and changing frequently.Walk in cooler @ 40 f. All food products labeled and dated properly. All vaccumm packed items labeled and dated. Chicken 39 f; Cod @ 38 f;Pasta 38 f; Sliced eggs 38 f. All food products stored properly. Condensation units in good condition and no leaks. Keg lines clean.Reach in coolers @ 39 f; Veggies @ 38 f; Cod 38 f; Deli meat 38 f All food products labeled and dated properly. Drawer coolers @ 40 f; Sausages @ 39 f; Beef 38 f. Sous Vide process discussed and temp logs reviewed. No problem noted. Equipment; cutting boards; knives and storage clean and in well maintained. Vaccumm sealer clean and well maintained. Sous vide container @ 137 f. Discussed cooking and packing process with head chef. No problems noted. Server area clean and well maintained. Utensils clean. Dry storage down stairs clean. All products contained properly. No leaks i n plumbing. Prep area clean. Binder for recipes books clean. Scullery sinks operational - no leaks. Sprayer in good condition. Floors and counters clean. Hood/grill/fryer area clean and well maintained. **Observed proper food handling and prep onsite. **Customer area clean and well maintained. Server areas clean and well maintained. Utensil storage and menu's clean.Bathrooms clean and stocked. All sinks working properly.**Wall underneath sous vide station electrical box slightly hanging off wall. Reinstall box so box is snug against wall sealing gap.Floor has some grease on floor underneath fryer clean to maintain sanitary conditions. Pest control - Eco lab.
- General Comments that relate to this Inspection
Notes: Handsink stocked and accessible. Reach in coolers @ 40 f. All dates current on drink products. Barware clean and stored properly. Glasses clean and stored properly. Glass machine @ 50ppm. Bar guns and holders clean.Cutting boards clean and in good condition.Ice machine and bins clean. Scoops stored properly. Tap drain lines clean.Bathrooms clean. Bar area clean and well maintained.
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10/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products labeled and dated properly. All vaccumm packed items labeled and dated. Pork @ 39 f; Chicken 39 f; Cod @ 38 f; Salmon 38 f. All food products stored properly. Condensation units in good condition and no leaks. Keg lines clean.Reach in coolers @ 39 f; Veggies @ 39 f; All food products labeled and dated properly. Drawer coolers @ 40 f; Sausages @ 39 f; Beef 39 f. Sous Vide process discussed and temp logs reviewed. No problem noted. Equipment; cutting boards; knives and storage clean and in well maintained. Vaccumm sealer clean and well maintained. Sous vide container @ 59 c (139 f). Discussed cooking and packing process with head chef. No problems noted. Server area clean and well maintained. Utensils clean. Dry storage down stairs clean. All products contained properly. No leaks i n plumbing. Prep area clean. Binder for recipes books clean. Scullery sinks operational - no leaks. Sprayer in good condition. Floors and counters clean. Hood/grill/fryer area clean and well maintained. **Observed proper food handling and prep onsite. **Customer area clean and well maintained. Bathrooms clean and stocked. All sinks working properly.CFPMS listed:Brandan Bryan Matthew Richards - M120677 - 7/31/17Sabrina AkhtarAaron Lee
- General Comments that relate to this Inspection
Notes: Handsink stocked and accessible. Reach in coolers @ 40 f. All dates current on drink products. Barware clean and stored properly. Glasses clean and stored properly. Glass machine @ 50ppm. Bar guns and holders clean.Ice machine and bins clean. Scoops stored properly. Tap drain lines clean.Bathrooms clean. Bar area clean and well maintained.
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12/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Received revised HACCP plan via email. See facility file for HACCP plan.
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12/13/2012 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Conducted walk-through of Reduced Oxygen Packaging process - Observed process now following HACCP plan and facility correctly using electronic monitoring. *Operator must submitted revised HACCP plan with an additional Critical Control Point and Corrective Action detailing the electronic monitoring process to WCHD by 12/1/12.
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11/16/2012 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Facility conducting Reduced Oxygen Packaging (ROP) procedures. HACCP plan was submitted; reviewed and approved by WCHD during the previous year's routine inspection. Observed cooling logs in use; however logs do not list specific food items. Ensure logs include the specific protein (i.e. chicken; beef; etc) that is being cooled. Additionally; several Critical Control Points (CCPS) observed not being followed as outlined in the HACCP plan. The following CCPs must followed as written:*Labeling and dating: Each individual vacuum packaged product must be labeled with the date packaged and the use-by date*Cold Storage: All cooked vacuumed product must be held at 38F or below and consumed within 72 hours of packaging or discarded. All vacuume packaged raw meats must be used within 14 days of packaging; or discarded **Refrigeration temperatures must be monitored using an electronic monitoring system.***Note- HACCP plan was developed to control for pathogens of concern; most importantly; clostridium botulinum and listeria monocytogenes. If WCHD observes deviations from HACCP plan during future inspections; food products may be discarded/and or hold order placed on foods and permit may be suspended.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-cook-line make-up unit and cold holding drawers at 37F-39F -cheese; cooked chicken; crab 39F-41F -raw beef 41F-back walk-in at 37F -cooked and cooled chicken 38F-40F -raw beef 39F-front walk-in at 38F -deli meats and hash browns at 38F-40F-discussed cooking and cooling procedures with no problems noted-raw product stored properly; no cross-contamination issues noted-ice machine clean; scoop stored properly-three comp. sink sanitizer checked at 200 ppm quat. -chemical test kits provided-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-ice bin scoop stored properly -reach-ins less than 40F-dishwasher checked at 100 ppm chlorine-chemical test kits available-restrooms stocked and clean-alcohol advisory sign posted as required.
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10/4/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
WCHD staff have reviewed and approved the ROP HACCP plan submitted by operator; therefore; facility may commence the ROP process as outlined in the HACCP plan.Facility risk category will be changed to a Risk Category 4. Facility has obtained a second CFPM: Zachary T Rawlinson; M110189; exp: 7/14/15.
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4/7/2011 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected. Cook-line reach-in at 35F. Operator has provided a HACCP Plan for ROP processes. Operator notified to discontinue all ROP process until the WCHD has reviewed and approved the HACCP plan. Due to increased risk involved in ROP process; facility risk category will be increased from a Risk Category 3 to a Risk Category 4. Facility has obtained a second CFPM that has ServSafe certificate and has applied for WCHD reciprocity. Once ID card is obtained; post a copy (front and back of card) in facility.
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3/31/2011 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
40)40) Cold holding unit not maintaining proper temperature (cook-line make-up unit holding at 60F). Repair/adjust unit to maintain 40 degrees F or below to prevent bacteria growth. Internal food temps. checked at 50F to 60F. Facility must use alternate cold holding (walk-in) until unit is adjusted/repaired to maintain temperatures at 40F or less.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chlorine chemical test kits to verify chlorine concentration in glassware washer. Ensure chlorine concentration in washer is checked on a daily basis.
- General Comments that relate to this Inspection
*Facility conducting Reduced Oxygen Packaging (ROP) of raw products and cooking and cooling packages. Operator unable to verify HACCP plan or process at time of inspection. Operator must provide WCHD with details and HACCP plan for process.Notes:-hand sink stocked-hot holding: -pork 178F-salad make-up unit at 40F -cheese 40F-cold holding drawers at 39F -raw beef and sausages at 39F-41F-walk-in at 38F -raw beef 39F -cooked and cooled chicken 40F-food and single service items stored 6" above ground-three-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer bucket checked at 200 ppm quat.-chemical test kits available-ice machine clean; scoop stored properly-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*Ensure CFPM certificate and health permit are posted in a conspicuous location.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-reach-ins less than 40F-ice scoop stored properly-glassware washer checked at 50 ppm chlorine-restrooms stocked and clean-alcohol advisory sign provided to operator. Ensure sign is posted in a conspicuous location.
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3/29/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sink ok3 comp sink okAll refrigeration @ 40F or below-all equipped with thermometersAll surfaces smooth and easily cleanableRestrooms okTrash service ok*Facility is risk category 3. A minimum of one full time Washoe County Certified Food Manager is required to be on staff at all times.
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitFlooring okDrains okHand sink okIce drain okCoolers ok*Facility is risk category 1. No certified food manager required.
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7/13/2010 | Opening Inspection | 100 |
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