- General Comments that relate to this Inspection
Spoke with Jason Schwehm and Kelly Dreeke; regarding cooling procedure.They stated they have modified their procedure to include:1) numbering each chill tank with a number that will be recorded on the cooling log.2) every 2 hours a manager will either verify a temperature recorded by an employee and initial the cooling log; or if the log has not been filled out the manager will record the temperature.Operator stated they have further gone over the new procedure with staff. Spoke with employee on duty who verified new procedures. Observed manager recording temperatures.Handwashing procedures and glove use have also been reviewed with all staff. Observed good employee handwashing.All violations noted on previous inspection have been corrected.
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8/21/2015 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Observed employee in dish area rinse gloved hands in sanitizer bucket after cleaning dish machine prior to handling clean dishware. Observed 2 different employees put on clean gloves upon entering the kitchen without conducting a proper handwashing.Reviewed with all employees proper handwashing and glove use. Gloves are not a substitute for proper handwashing. Reviewed proper times for handwashing.Operator stated proper glove use procedures and stated they will review will all employees proper handwashing and glove use procedures.Corrected on site.
- General Comments that relate to this Inspection
CFPM:Juan Maldonado-Garcia; FSP 20991353; exp 6/12/19Kelly Dreeke; Serve Safe 8828174; exp 2/14/17No one has taken an initial exam in the last year and failed.Discussed new regulations regarding CFPM requirements and training program.Notes:-Reviewed HACCP plan for cooling sauces and soups. Previous records complete. Process is to mark the last bag filled with an X and record the temperature of that bag on the log. Inspector temped soup bag with the X at 54F approximately 15 minutes after the log was filled out. The log was recorded at 48F. Alfredo sauce - there was no bag marked with an X; per cook because there were only 3 bags made. Inspector temped alfredo sauce at 44F; while the temperature on the log was 39F. Approximately an hour later the soup was temped again at 41F. It is critical that a HACCP plan is followed EVERY time and that all temperatures are ACCURATELY logged. The process observed at time of inspection was working to cool the product adequately. The same issue was noted in last year's inspection. A reinspection will occur to verify that this problem has been corrected. Future documentation of failures to adhere to the HACCP plan may result in the process no longer benig allowed.-hand sinks stocked-cold holding checked ok - walk in 1 - sauce 38F; tomatoes 42F; cheese 41F; walk in 2 - pasta 38-40F; fish 31F; walk in freezer at -15; all product frozen; salad storage drawer 41F; cook line make up unit - 40F and below; cook line drawers 40F and below; cook line sauce line - 38-40F-salad make up unit out of order at time of inspection. Work order has been placed for unit; and unit was not in use. As a temporary solution; items are being stored on ice. Ensure pans are fully submerged in ice. Time is being used as a control for tomatoes and is appropriately documented. Staff was able to state proper procedure for time use.-hot holding checked ok - cook line sauces 147F and above; soups 150F and above-final cook temperature of chicken checked at 167F. Final cook temperatures are verified with thermometers by cooks. Cooks stated final cook temperatures properly.-electronic monitoring in place for ROP-raw handling and thawing procedures checked ok-dishwasher check at 190F on gauge for final rinse temperature -date marking system in place; discussed first in; first out procedures with no issues noted. -ice machine clean; scoops stored properly-food properly stored-chemicals labeled and properly stored; sanitizer buckets measured at 100ppm chlorine-server stations checked ok-restrooms clean and stocked-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area checked ok-health advisory posted as required-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-tongs in use for garnishes-reach in at 36F-3 compartment sink measured at 100ppm chlorine-test strips available-ice scoops stored ok-speed guns clean-food stored properly-chemicals labeled and properly stored-regular pest control by Ecolab; no pest issues noted at time of inspection-health advisory posted as required-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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8/19/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted at time of inspection-hand sink stocked and available-speed gun clean-good ice scoop storage-sanitizer bucket at 100 ppm chlorine-make sure to check sanitizer bucket concentrations every time a bucket is made-3-compartment sink at 100 ppm chlorine-test strips available-reach-in temperatures at 38F/39F respectively-product dates current-alcohol advisory sign posted
- General Comments that relate to this Inspection
All items noted on previous inspection have been corrected.-salad make-up unit checked at 38F and thermometer installed-operator verified that shellfish is pre-cooked; frozen; prepackaged product - no cross-contamination issues-high temp dishwasher checked at 181F for rinse cycle-back cook-line hand sink was stocked with paper towels-operator reviewed hand washing policy with employees-HACCP - operator has made necessary adjustments to HACCP plan to ensure plan is followed as required-WCHD staff will conduct 2nd inspection at a later date to verify process.
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8/21/2014 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature - salad make-up unit found out of temperature - food product inside unit (dressings; cheese; sliced tomatoes; lettuce) at 62F to 55F- cheese; and dressing voluntarily discarded by operator. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Ensure unit is equipped with thermometer to monitor unit.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly - observed raw shellfish stored above ready-to-eat foods. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected on-site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F. Unit checked at 165.8 F at the rack by end of inspection. Operator in process of having dish machine gauge repaired to register 180F.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Back cook-line hand sink not stocked with paper towels at time of inspection. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
General Notes:-gloves in use for all ready-to-eat foods-discussed hand washing policies - recommend conducting spot checks and walk-throughs to ensure proper employee hand washing.-cook-line reach-ins all less than 40F; cooked pasta; raw beef; shrimp; raw chicken all less than 40F-hot holding; soups; mashed potatoes; meat sauce all 143F to 188F-final cook-temp of cook-chill bagged meat sauce checked at 143F-discussed final cooking temperatures with operator - spot check system in place-walk-in at 36F; cook-chill sauces/soups; raw fish; raw beef all less than 38F-freezers all less than 0F-sanitizer buckets at 50-100 ppm *observed 2 sanitizer buckets on cook-line less than 50 ppm chlorine - ensure sanitizer bucket concentration is checked on a regular basis - per operator - every hour is company policy-chemical test kits available-ice machine clean; scoops stored properly-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees with gastrointestinal symptoms are excluded for the duration of the illness and 48 hours after symptoms stop.*Observed several steps in cook-chill HACCP process not being followed as required by HACCP plan. Operator must obtain current copy of HACCP plan for cook-chill process and verify that all employees are following the HACCP plan as written. Please be advised that if future deviations from HACCP plan are observed during future inspections; the WCHD may not allow the cook-chill process in facility.
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8/14/2014 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-no bare hand contact with ready-to-eat foods-observed cooling logs and HACCP plan for ROP process *ensure a consistent temperature of 38F or less is reached and documented on logs within the first 24 hours. Discussed date marking procedures and use of data loggers with no problems noted-discussed cooling procedures with no problems noted-walk-in at 32F -ROP soup and sauces checked at 35F to 37F -cooked chicken wings 41F -raw shrimp 31F -raw chicken 32F-raw product stored properly - no cross-contamination issues noted-containers labeled; dated and covered-produce walk-in less than 40F-walk-in freezer less than 0F-cook-line cold holding drawers all less than 40F -cooked pasta 40F -raw shrimp 35F -raw beef 39F -raw chicken 36F-hot holding: -soups/sauces 158F to 180F-salad make-up unit less than 40F *ensure thermometer is functional and places in a conspicuous location*ensure once opened; products stored in #10 cans are stored in food-grade plastic or stainless steal containers to prevent metals leaching into food products-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-ice machine clean; scoop stored properly-dishwasher checked at 185F for rinse cycle-server station hand sink stocked-server station ice scoops stored properly-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop. Per operator; CFPM moved to Reno location last week. Several employees have current ServSafe certificates. Ensure at least one of these employees obtains the WCHD CFPM within 60 days; by 12/7/13.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-ice scoop stored properly-three-comp. sink sanitizer and wiping cloth sanitizer bucket at 200 ppm quat-chemical test kits available-reach-ins all less than 40F-dairy dates current-alcohol advisory sign posted as required
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10/7/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding temperatures checked good; meat sauce at 169 degrees; alfredo sauce at 165 degrees; chicken gnocchi soup at 164 degrees; ministrone at 162 degrees; zuppa toscana soup at 174 degrees.Cold-holding checked good; tomatoes at 38 degrees; salad dressing 36-38 degrees.Cook line coolers @ 38 f. Salsa 38 f; All serving utensils clean and stored properly.All handsinks stocked with sanitary towels and soap; handwashing procedures checked good. All handsink accessible and operational.Observed no bare-hand contact with ready-to-eat foods (good)*** Walk-in refrigeration checked at approximately 35 degrees ambient temperature; all products properly stored and labeled. Pasta 38 f; Cheese 38 f; Shrimp 38 f. High temperature dishwasher checked at approximately 185 degrees on final rinse sanitization.Sanitizer buckets available at all stations and checked at ~100ppm chlorine. (pre-measured chlorine packets used for all sanitizer buckets.)Ice machine and bins clean - all scoops stored properly.Floors; counters; cooler handles clean.Utensil; cookware; and glassware clean and stored properly. Server area clean. Reach in coolers @ 38 -40 f. Sliced tomatoes 38 f. Prep area:.Scales; utensils; knives; and equipment clean. Observed proper food preparation while onsite. Frequent changing of gloves.Kitchen and customers areas very clean and well maintained.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Bar guns and holders clean. Drain hose securely fastened.Reach in cooler @ 40 F. All dates current on drink products.Handsink stocked and accessible.Three-compartment sanitization procedures checked good; chlorine checked at ~100ppm.Equipment; floors; and bar area clean.
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12/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding temperatures checked good; meat sauce at 169 degrees; alfredo sauce at 165 degrees; chicken gnocchi soup at 164 degrees; ministrone at 162 degrees; zuppa toscana soup at 174 degrees.Cold-holding checked good; tomatoes at 38 degrees; salad dressing 36-38 degrees.All handsinks stocked with sanitary towels and soap; handwashing procedures checked good.Observed no bare-hand contact with ready-to-eat foods (good)*** Reviewed employee health policies and Manager had a good understanding of when and why to exclude employees with GI symptoms.Reviewed cooling logs and found all products cooled down to 40 degrees or below within 4 hours; exceeding the FDA cooling formula by 2 hours. (good)***Walk-in refrigeration checked at approximately 35 degrees ambient temperature; all products properly stored and labeled.High temperature dishwasher checked at approximately 184 degrees on final rinse sanitization.Sanitizer buckets available at all stations and checked at ~100ppm chlorine. (pre-measured chlorine packets used for all sanitizer buckets.)Facility has several employees who have taken ServSafe; however; at least one employee must register at Washoe County Health District as a Certified Food Protection Manager. If ServSafe certificates are not approved by the Health Authority or do not meet the classroom contact requirements; at least one employee will need to take the class from an approved instructor. (list provided to Manager; Patrick Clancy)
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Three-compartment sanitization procedures checked good; chlorine checked at ~100ppm.Handsink stocked with sanitary towels and soap.Speed guns and cup holders checked clean.Ice properly dispensed.Reach-in refrigeration units with dairy products checked at <40 degrees ambient temperature. Date marking codes on dairy checked good.Facility shall post NRS 446 (Health Advisory) in public view.
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12/13/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding units recorded below 40 F; walk in @ 38 F.Cold holding temps. recorded:Sliced tomatoes @ 32.3 F; pizza parmesan @ 38.9 F; appetizer reach in @ 38 F fettucine @ 37 F; braised beef @ 38 F; tomato toscano recorded between 34.2 and 38.5 F.Hot holding temps. recorded:Alfredo sauce @ 178 F; meat sauce @ 165 F; hot water for hot holding utensils @ 180 F; hot holding crescor @ 173; minestrone soup @ 183 F and chicken and dumplings @ 186 F.Reviewed cooling logs and HACCP logs; all reported and completed daily. Observed datecoding being utilized and all use by dates current on dairy products.High temp. dishwasher recorded @ 188 F rinse cycle; sanitizer buckets recorded with 200 ppm Quaternary ammonia. All chemicals properly stored and labeled. Active Pest Control Operator through Ecolab.Reviewed with operator Norovirus prevention and disinfecting after a public vomiting incident. Facility has Norovirus specific chemical to disinfect menus; buzzers and facility if a PVI occurs. Observed good handwashing and all handsinks properly stocked with liquid soap and disposable sanitary towels. All leftover foods is either discarded or rapidly cooled for nonprofit mission that serves homeless food needs. Action items to be corrected:1) Dishwasher is to wash hands between handling dirty and clean dishes. Olive Garden's policy is to have employee submerse hands in sanitizer water. This is fine as long as employee uses handsink designated at dishwashing area to properly wash hands; sanitizers do not take place of handwashing.2) Provide a thermometer at reach in salad reefer. Recorded temp. of 39 F with thermocouple.
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Chlorine sanitizer @ 100 ppmProper scoop storage.Cold holding units recorded below 40 F.All dairy dates current. Speed guns and holders observed clean.All employee drinks properly stored. No personal artifacts stored with food and equipment.
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9/13/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection.All cold holding units checked OK:Walk in reefer @ 32 F; walk in freezer @ 2 F; all other cold holding reefer units observed < 40 F. Carbonara sauce @ 41 F; scampi sauce @ 36 F; arriabiatta sauce @ 33 F; fettuccini @ 39 F; raw shrimp @ 35 f; cheese sauce @ 37 F.All food properly stored and labeled. Chemicals stored properly.Reviewed facility's HACCP plan and time/temp logs. All cooling logs checked OK. Food products are cooled from final cook temp. to 70 F w/in 2 hours. Hot holding temps recorded:Final cook temp of raw chicken breast recorded @ 190 F w/in 5 minutes.5 cheese sauce @ 176 F; hot holding sauce 195 F; lasagna @ 185 F; chicken fingers @ 190 F; stuffed mushrooms final cook temp. @ 167 F; ministrone soup @ 182 F; soup fagioli @ 183 F.All dairy current. High temp. dishwasher @ 187 F. Chlorine sanitizer @ 100 ppm at all buckets. Discussed with operator disinfecting procedures for Norovirus. Facility uses disinfectant on a regular basis to prevent Norovirus outbreaks including training for proper handwashing. A double hand wash is required for all employees entering kitchen. Reviewed employee sick policy. Managers knows when to exclude employees from facility due to communicable illnesses. All managers are CFPM.Facility is clean and organized and practicing HACCP plan as outlined by Olive Garden policies.
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection.All cold holding units recorded < 40 F. All food properly stored.Handsinks properly stocked. Bleach sanitizer at 3 compartment sink recorded @ 100 ppm.Facility shall secure drain tube from espresso machine to other drain lines so that the drain tube is not resting in the bottom of the floor sink to prevent possible backflow into unit.
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8/11/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All refrigerated equipment at below 40 F; freezer units at 0 F or below.Steam table at 161 F.All hand sinks functioning properly and stocked.Dish machine's wash termperature 161 F and final rinse temperature 189 F.Ok to issue permit to operate.Risk category 4 assigned. Must have Certified Food Protection Manager coverage all hours of food operations by July 7; 2009Plans to open on 5/25/09
- General Comments that relate to this Inspection
Refrigerated equipment at below 40 F.Hand sink functioning properly and stocked.Ok to issue permit to operate.Risk category 1 assigned for bar permit; No Certified Food Protection Manager required for bar.Provided copy of alcohol warning sign; post and keep sign posted conspicuously to customers as required.Plans to open on 5/25/09.
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5/7/2009 | Opening Inspection | 100 |
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