- General Comments that relate to this Inspection
Facility is no longer required to submit a HACCP Plan. Contact submitted a copy of the corporate recipe for potato soup stating the soup is only bagged for cooling and is not held for storage and is not held bagged for more than 48 hours. A copy of the email correspondences and the recipe card is attached to the inspection report and a copy will be placed in the permit file.
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9/11/2015 | Routine Inspection 2nd | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedWalls have been cleaned and mold had been removedFacility is actively managing ice in freezer and has requested further an additional work order on the unit to prevent ice formation. Did not observe any ice forming on food product and unit is <=0FReviewed HACCP Plan requirements with contact in conjunction with the General HACCP Plan checklist and ROP checklist. Discussed electronic monitoring requirements for cook chill operations.HACCP Plan submission is still due 9/20/2015
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8/31/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the outside of the compressor in the walk-in fridges and a ice formation under the drain line. Need to remove ice and have unit repaired to prevent ice formation on food items and so compressor unit is not compromised.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed mold forming on the walls and coving tiles under the dish machine and in the dishwashing area. Need to remove mold and sanitizer surfaces to prevent mold growth and vermin attraction. If reoccurring mold is an issue; there may be mold damage in the walls and a determination will need to be conducted for abatement.
- General Comments that relate to this Inspection
Handsinks clean and stockedBathrooms clean and stockedFridges <=41FIce machine clean/scoops storage goodSpeed guns clean Expiration dates current Reviewed cooling SOP which includes 6 hour cooling process and techniques with shallow restaurant pans and ice water baths Reviewed no bare hand contact with ready to eat food
- General Comments that relate to this Inspection
Facility is conducting cook chill processing with some of the food items; including potato soup. All facilities conducting Reduced Oxygen Packaging (ROP) must have a HACCP Plan that is approved by the Washoe County Health District. Reviewed process with contact and bags are chilled in an ice bath; contact said it takes about two hours to cool the hot bagged items to <=41F. Cooling logs are being utilized for this process. The requirements for HACCP Plan are available on the Washoe County Health District website. Handsinks clean and stockedAll cold holding units <=41FFreezer <=0FFood storage goodNo pest activity observed; highly recommend PCO installing sticky pads in the current mouse hotels to monitor insect activity. Heated dipper wells okBathrooms clean and stockedPotato soup 151Fmushroom topping 175FMeat items cooked to order; undercooked advisory list on menu Dishwasher 100 ppm ClSanitizer buckets 200-300 ppm Quat Walk-in:pasta 38Fgarlic topping 38FIce machine clean/scoop storage okReviewed no bare hand contact with ready to eat food regulation
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8/24/2015 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
MUST INSTALL A SPLASH SHIELD AT HANDSINK AT VEGETABLE PREP TABLE. MUST PREVENT CROSS CONTAMINATION FROM HANDWASHING.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE - REMIND STAFF TO NOT STORE ANYTHING IN THE PAPERTOWEL HOLDER - KEEP PAPERTOWELS AVAILABLE AT ALL TIMES.SPEED GUNS AND HOLDER CLEAN.3-COMP SINK GOOD.ICE SCOOPS PROPERLY STORED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHING REGULATION.FINAL COOK TEMP OF STEAK 155F; CHICKEN 168F.DISHWASHER GOOD AT 100PPM CHLORINE.DISCUSSED COOLING PROCEDURES - NO ISSUES.NO PEST CONTROL ISSUES.DISC. EMPLOYEE HEALTH - NO INCREASE IN ILLNESS.
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8/12/2014 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND 2 BOTTLES OF WINE STORED IN CUSTOMER ICE. DO NOT STORE ANYTHING IN CUSTOMER ICE EXCEPT ICE SCOOP WITH HANDLE UP TO PREVENT ANY CONTAMINATION TO ICE. CORRECTED ON SITE.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
NO SANITIZER REGISTERING AT DISHWASHER. SANITIZER BUCKET EMPTY. MUST ALWAYS PROVIDE SANITIZER TO DISHWASHER TO PROPERLY SANITIZE DISHES. NEW CONTAINER OF SANITIZER PROVIDED AND DISHWASHER RAN UNTIL SANITIZER TESTED AT 100PPM CHLORINE WHILE ON SITE.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
FOUND SPEED GUN HANGING IN TRASH CAN. DO NOT ALLOW SPEED GUN TO HANG IN OR TOUCH TRASH CAN. THIS CAN CONTAMINATE SPEED GUN. SPEED GUN CLEANED AND SANITIZED ON SITE.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
REPLACE MISSING TILES AND GROUT IN DISHROOM. FLOOR MUST BE SMOOTH AND EASILY CLEANABLE - CORRECT IN 3 MONTHS BY 10/30/13
- General Comments that relate to this Inspection
NOTES:3-COMP SINK GOOD AT 50PPM CHLORINE - TEST STRIPS AVAILABLE.ICE SCOOPS PROPERLY STORED.USE BY DATES CURRENT.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED AND DATED.GOOD COLD HOLDING TEMPS - TEMPS CHECKED 3X PER SHIFT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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7/30/2013 | Routine Inspection 1st | 91 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed the following areas with build-up/debris:MicrowavesSome refrigeration systemsSome refrigeration/freezer gasketsWalk-in refrigeration system fan guards/ceilingClean above areas and maintain clean to avoid possible cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several areas in food preparation areas with damaged floors/and water collection in grout areas; repair food preparation tile floors to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility is following proper three-compartment sanitization for glassware; chlorine checked at 50-100ppm.Handsink stocked with sanitary towels and soap; recommend dispensing unit for sanitary towels instead of open tray.Speed guns and cup holders checked clean.Ice properly dispensed.Refrigeration with dairy and juice checked at <40F.NRS (446 Health Warning) posted; however; it should be moved so it is more visable to the public.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; whole intact beef (non tendarized) cooking at 161F; chicken soup at 154F; potato soup at 158F; mushrooms at 146F.Cold-holding checked good; dressings at 34-36F; steaks at 38-42F; tomatoes at 37F; cheese at 39F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Walk-in checked at 38F; walk-in freezer checked at -10F; all other reach-in refrigeration systems checked at <40F.Handsinks stocked and functional; however; observed service station handsink converted to a dump sink. Please convert the handsink back for handwashing and install sanitary towels and soap.Consumer advisory properly posted on menu****Recommend one additional Certified Food Protection Manager due to the size and scope of food operations.
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8/29/2012 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
Observed wiping cloths out of sanitizer solution in food preparation areas; facility shall ensure wiping cloths are stored in sanitizer solution between uses to prevent microbial growth.
- [1] Installed; maintained
Repair leak under handsink; observed a large leak.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged tile in bar area; observed areas with grout damaged and missing.Repair floor to ensure a smooth and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean all walls in dishwasher room; observed growth on the walls.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed some open drink containers in the food preparation area; ensure all drinks have a lid and straw.
- General Comments that relate to this Inspection
The following was observed a the time of inspection:Refrigeration with dairy product checked at approximately 35 degrees ambient temperature; dairy date marking codes checked good.Ice properly dispensedSoda nozzles and cup holders checked clean.Three-compartment sanitization procedures checked good.Alcohol advisory posted***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; observed whole intact beef steak (non-tendarized) cooking at 161 degrees; mushrooms at 158 degrees and mashed potatoes at 149 degrees.Cold-holding checked good; tomatoes at 38 degrees; cucumbers at 38 degrees; steaks in walk-in refrigeration at 41 degrees; dressings at 38-42 degrees.Dishwasher final rinse sanitization checked within regulation 50-100ppm chlorine.All refrigeration systems operating within regulation.Handsink stocked and functional; reviewed importance of handwashing between activities/glove changes.***Consumer Advisory for raw or undercooked food items on some menus; however; old menus do not have the notice***
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7/5/2011 | Routine Inspection 1st | 95 |
- [1] In-use food; ice dispensing utensils properly stored
All utensils must be stored in a clean location and cleaned between use. Observed some utensils in standing water; some stored dirty; and some in sanitizer with the wiping cloths. Reviewed proper procedures with operator.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean and sanitize ice-machine; observed unit with some growth. Unit shall be completely empty before cleaning and sanitizing and rinsed completely after cleaning and sanitizing.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility must obtain chlorine sanitizer test strips for three-compartment sanitization at bar. Quatinary ammonia test kits will not measure chlorine at three-compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair floors (grout) areas where water collection occurs. Water collection (pooling) may harbor the growth of bacteria.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink stocked with sanitary towels and soap.Speed guns and cup holders observed clean.Refrigeration units checked at 41 and 43 degrees; dairy and juice date marking codes checked good.NRS 446 (Health Warning) properly posted at bar.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility must post a Consumer Advisory on the menu or wall advising patrons of possible dangers when ordering undercooked food products.Hot-holding checked good; patato soup at 171 degrees and onion soup at 174 degrees. Observed whole intact beef steak cooking at 151 degrees. (no mechanically tendarized meat products)Cold-holding checked good; caesar dressing at 37 degrees; cucumbers at 36 degrees; cheese at 41 degrees.All refrigeration and freezer temperatures checked within acceptable ranges; walk-in refrigeration at 35 degrees; and walk-in freezer at -10 degrees.Sanitizer buckets checked at approximately 200ppm....Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.
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8/24/2010 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace all damaged reach-in refrigeration door gaskets.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain sanitizer buckets in (all) food preparation areas at all times.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at bar handsink; towels must remain clean and dry.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Several floor areas observed in kitchen with liquid collection. Facility shall repair damaged tile and grout to ensure a cleanable and dry floor.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Bar reach-in refrigeration operating at 41 degrees; dairy date-marking codes checked ok.Speed guns and cup holders observed clean.Please ensure NRS 446 Health Warning is properly posted in public view.(copy provided to operator)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:NOTE: Please do not rinse utensils and dishes after exiting the dishwasher. The low temperature sanitizer machine uses chlorine as a final rinse sanitizer. The chlorine sanitizer shall have effective contact time on dishes. (Please allow dishes to air dry) Dishwasher employee observed washing all clean utensils with cold water after exiting machine.Hot-holding checked good; potato soup at 162 degrees; french onion at 172 degrees. Cold-holding checked good; raw chicken at 39.4 degrees; ground beef at 41 degrees; shrimp at 38 degrees.All handsinks stocked with sanitary towels and soap; proper handwashing observed.Good cooling practices observed; soups being cooled on ice-baths; staff aware of cooling formulas.Walk-in refrigeration checked at 37 degrees; all product properly stored and labeled.
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10/9/2009 | Routine Inspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potatoe soup at 65F to 70f onion supa t 58f-65f both made in the afternoon both in sealed bags soups must be cooled from 140f to 40f within 6 hours and must be dated marked if they are in selaed bags. They cannot be held for more that 3 days (corrected) Itmes were voluntarily discarded
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potatoe soup at 65F to 70f onion supa t 58f-65f both made in the afternoon both in sealed bags soups must be cooled from 140f to 40f within 6 hours and must be dated marked if they are in selaed bags. They cannot be held for more that 3 days (corrected) Itmes were voluntarily discarded
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Provide paper towels at hand sink(Corrected)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Provide paper towels at hand sink(Corrected)
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Provide a consumer advisory for selling rare burgers
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Provide a consumer advisory for selling rare burgers
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4pm -10pm
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4pm -10pm
- General Comments that relate to this Inspection
- General Comments that relate to this Inspection
- General Comments that relate to this Inspection
notes: observed good handwahsig practicesCokked fish at 150fHamburger at 158FHot holding potatoes at 157FWalkin box at 38FDiscussed ill employee policies
- General Comments that relate to this Inspection
notes: observed good handwahsig practicesCokked fish at 150fHamburger at 158FHot holding potatoes at 157FWalkin box at 38FDiscussed ill employee policies
- SECTION XVII: ABATEMENT DATE
- SECTION XVII: ABATEMENT DATE
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11/17/2008 | Routine Inspection 1st | 84 |
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10/17/2008 | Routine Inspection 1st | 100 |
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