- General Comments that relate to this Inspection
The following items have been addressed: - High temp dishwasher is being monitored and logged by staff to ensure it is at 180F+ before it is used for sanitizing dishes. - Reach in freezer is being used for one days worth of food at a time and it holding @ appro 15F. All food in unit labeled with today's date and will be served or discarded at the end of the day. Replacement of unit has been expedited by corporate. - Plastic baskets are no longer being used as scoops in kitchen.
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11/6/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed reach in freezer near line @ 25F with most food almost defrosted (approx 25F). Per manager this unit is stocked daily from Walk in freezer so no food was out of temp for too long but unit is to be placed out of service as unit cannot hold proper temps. All food shall be stored in walk in freezer until this unit is repaired and can consistently hold frozen food at 0F or replaced. This item considered corrected on site but unit is not to be used unless it can consistently hold frozen food at 0F.
- [1] In-use food; ice dispensing utensils properly stored
Observed plastic baskets being used as scoops throughout kitchen. These baskets are not proper scoops as they do not have handles. Ensure handled scoops are used and are stored in clean container or in product with handle up to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed high temp dishwasher not reading 180F+ during inspection but was being used to wash dishes. By the end of inspection the unit was reading 180F and above but staff was not aware of this requirement and unit needs to be allowed to warm up fully before being utilized to sanitize dishes. Logs for this unit are required unitl further notice.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Make up unit on line- 40F. Fruit 41F. Mushrooms @ 40F. Drawers under grill. Left one @ 40F. Right one @ 44f- unit had frozen up earlier that morning and had just been reset. Limited food in unit and all food temped @ 44F; Staff was activelty monitoring unit to make sure it returned to temp. Make up unit near waffles @ 40F. Chicken salad @ 38F. Food on top of unit @ 41F. Hot holding good. Chili @ 145F. Gravy @ 145F. Hot box gravy @ 145F. Walk in fridge @ 39F. All food @ 39F. Good food storage practices in walk in. Walk in freezer @ -10F. Good ice scoop storage throughout. Good food storage in dry storage. Server make up unit @ 39F. Cucumbers @ 39F. Desert unit @ 30F. Good date marking in server areas. Sani buckets @ 200 ppm Quat.Good hand washing observed and good no bare hand contact procedures in place. *Ensure all prepped food is labeled with prep dates. Observed some food labeled and some not. Need to be consistent. *Ensure plastic utensils for to go orders are stored properly with all handles facing same direction to prevent cross contamination. No other CFPM's on site and no fails in last year. Two people scheduled to attend course.
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10/29/2015 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
50) HAD A DENTED CAN OF SALSA ON SEAM. VOLUNTARIALLY DISCARDED
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) HIGH TEMP GAUGE ON DISHWASHER STUCK AT 160 F. DEFINATELY GETTING OVER 180F. HAD EXTRA GAUGE ON HAND AND MAINTENANCE ON WAY TO SWAP OUT.
- General Comments that relate to this Inspection
NOTES:REST CLEAN FOR BEING 24HRS. EACH SHIFT THEY HARD CLEAN.HOT HOLDING BEANS AT 177F.NO COOLING. ONLY COOL A PEPPER SAUCE FOR ENCHILADAS.MAINLY COOK TO ORDER A LOT OF BREAKFAST ITEMS.WALK IN REFER ALL PRODUCT BELOW 40F AND PROPERLY STORED. SHOULD LABEL PRODUCT.FREEZER AT -2F. ALL PRODUCT FROZEN.NEED TO BRING ALL SERVE SAFE CERTS TO COUNTY FOR CFPM CARDS - $24.HAND SINKS ARE ALL STOCKED.SANITIZER BUCKETS AT 100PPM. MAKE SURE TO TEST.TEST STRIPS/THERMOMETERS.
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7/31/2014 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Had container of shelled eggs that are by the burners that were at 68-71 degree F. They are on ice but not holding. When slow they try to rotate back to refer. Make sure to use smaller amount or more ice to ensure at 40 degree or less. Corrected on siteHad sliced onions and tomatoes that were in the 50 degree F range; need to watch that not out at room temperature longer than 2 hours. If not need to maintain at 40 degree F or lower.Had a pan of raw eggs in refer above ready to eat; need to store raw product meats and eggs below ready to eat. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restaurant okHot holding beef at 182 degree F and chili at 185 degree F. Main refer at 37 degree F all product properly stored and labelled.Freezer at 0 degree F all product labelled properly stored.Dry storage goodAll thermometers in place.Line refers at 38-41 degree F all product properly stored no raw product.Pest control terminexDishwasher high temp not reading but using bleach. Must have test strips.Handsinks okNo coolingSIck policy in placeThree cleanings pre day during each shift.Ok to operate
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8/19/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. MUST STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK PROPERLY STOCKED.OBSERVED EMPLOYEE HAND WASHING WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS ON COOK LINE - ALL WITHIN REGULATION.PROPER FOOD STORAGE OTHER THAN NOTED ABOVE.DISHWASHER GOOD AT 100PPM CHLORINE.ICE SCOOPS PROPERLY STORED.DISCUSSED REMINDING STAFF NOT TO PLACE WIPING CLOTHS IN HANDSINK. DISCUSSED EMPLOYEE HEALTH - NO PROPLEMS.FACILITY HAS A MONTHLY PEST CONTROL OPERATOR - NO PROBLEMS.
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12/12/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS IN ALL DRAWERS; REACH-INS; AND WALK-IN - 36F-42F.GOOD HOT HOLDING TEMPS - 148F-157.HIGH TEMP DISHWASHER GOOD AT 188F AT MANIFOLD.PROPER FOOD STORAGE.PEST CONTROL COMPANY ON MONTHLY CONTRACT - NO ISSUES.DISCUSSED USING ICE TO HELP IN THE COOLING PROCESS AND TO ALSO PLACE UTENSILS IN PANS TO STIR PRODUCT DURING THE COOLING PROCESS.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.
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12/2/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND TWO SHEET PANS OF FOOD UN-COVERED IN WALK-IN FREEZER. MUST HAVE FOOD COVERED TO REDUCE THE RISK OF CONTAMINATION OF PRODUCT. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS: RAW HAMBURGER PATTIES 42DF; CHICKEN FRIED STEAK 41F; TUNA 42F; BEANS 150F; GRAVY 155FHIGH TEMP DISHWASHER GOOD AT 190F.ICE MACHINE CLEAN; SCOOPS PROPERLY STORED.PEST CONTROL OPERATOR TREATS MONTHLY; NO PROBLEMS NOTED.FACILITY IS VERY ORGANIZED.HAVE STAFF STORE BUTTER SCOOP IN A CONTAINER OF ICE WATER IN-BETWEEN USES TO REDUCE THE GROWTH OF BACTERIA IN STANDING WATER. WHEN ICE MELTS CHANGE OUT WATER AND ADD NEW ICE AND CLEAN WATER.
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11/5/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS ON COOK-LINE. COLD HOLDING 42-47F; HOT HOLDING 143-158F.WALK-IN GOOD; ORGANIZED AND FOOD COVERED; 38F.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 100PPM.MONTHLY PEST CONTROL-TERMINEXSTAFF KNOWLEDGEABLE ON FOOD SAFETY.
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11/19/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All previous violations from 6/16/2008 corrected. Monthly deep cleaning schedule in place. Discussed customer illness reporting and employee exclusion policy. Recommended that employees wash hands at handsink in food prep area when returning from casino rest room due to diarrheal illness in the community.
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6/18/2008 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Makeup up table at 48 F. Removed salad dressings and ground beef to second reachin. until unit ir serviced to hold temp. at 40 F.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gasket worn in makeup refrigeration units.Wire shelving corroded in makeup refrig and dessert refrig on service line.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Chlorine bleach sanitizer in spray bottle too strong. Test with strips when mixing to make a solution up to 100 ppm. for sanitizing food prep surfaces.Called maintence staff to replace gaskets and service makeup refrigeration units
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6/16/2008 | Routine Inspection 1st | 92 |
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