- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
MUST OBTAIN CHLORINE TEST STRIPS TO MONITOR SANITIZER LEVEL AT BAR 3-COMP SINK. CURRENTLY ONLY HAVE QUAT TEST STRIPS.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
PROVIDE DRAIN HOLDER FOR SPEED GUN AT FAR END OF BAR. DRIAN CUP IS CURRENTLY MISSING. THIS HELPS PREVENT CONTAMINATION OF BOTTLES AND CUSTOMER ICE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUNS CLEAN.3-COMP SINK GOOD.USE BY DATES CURRENT.ICE SCOOP PROPERLY STORED.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVERED GOOD HANDWASHING WHILE ON SITE.HANDSINKS HAVE PROPER HANDWASHING SIGNAGE IN PLACE; LEFT ADDITIONAL HANDWASHING SIGNAGE WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.TEMPERTURES ARE MONITORED AND LOGGED 2 TIMES PER DAY.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD3-COMP SINK GOOD AT 200PPM QUAT.SANITIZER BUCKETS GOOD.REFRIGERATION TEMPS GOOD.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY USES GLOVES AND TONGS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.EMPLOYEES NOT ALLOWED TO WORK FOR 48 HOURS AFTER SYMPTOMS OF VOMITING AND/OR DIARRHEA HAVE STOPPED.OBSERVED GOOD COOLING WHILE ON SITE.FINAL COOK TEMP OF CHICKEN DISH AT 179F.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthFACILITY IS USING TIME AS CONTROL FOR PUBLIC HEALTH FOR SUSHI RICE. FACILITY PROVIDED COPY OF PROCEDURES. WILL REVIEW AND LET FACILITY KNOW IF WCHD APPROVES PROCESS.ADDITIONAL CFPM'S:HECTOR RIVAS M15013 1/19/20BENJAMIN BRANT SERVSAFE #11015667 4/30/19STACEE SOTER SERVSAFE #10380688 9/17/18FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST IN THE LAST YEAR.
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10/26/2015 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair all floors in food preparation area with damaged/missing grout. All food preparation floors must be smooth and easily cleanable.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Bar three-compartment sink set-up and checked with 200-400ppm quatinary ammonia.Reach-in unit with juice checked at <40F; date codes ok.Ice properly dispensed.Speed guns and cup holders checked clean.NRS 446 (Health Warning) properly posted.Handsink checked stocked and functional.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; mongolian beef at 167F; hot-sour soup at 166F; rice at 158F; egg flour soup at 162F.Cold-holding checked good; shrimp at 37F; chicken at 38F; beef at 41F; pork at 36F.Dishwasher checked at 191F on final rinse sanitization.Sanitizer buckets checked at 200-400ppm quatinary ammonia; available at all stations.No cross-contamination hazards observed.All refrigeration and freezer systems checked within regulation.Facility has employee illness policies; all protocols checked good.Handsinks checked stocked and functional; observed glove use with food preparation.
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10/28/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswashing procedures checked good; three-compartment sink properly set-up (checked at 200ppm quatinary ammonia).Handsink stocked and functional.Refrigeration with fruit checked at <40F.Ice dispensing procedures checked good.NRS (446 Health Advisory properly posted)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(no violations)Hot-holding/cooking temperatures checked good; beef cooking at 187F; pork cooking at 192F; fried rice at 166F; egg/flour soup at 164F; sweet/sour soup at 163F.Cold-holding checked good; shrimp at 38F; pork at 37F; beef also 37F; garlic at 43F; ginger at 42F.Dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets available at all stations at 200-400ppm quatinary ammonia.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at~36F. Food storage and date codes checked good.Handsinks checked stocked and functional; observed glove use and NO bare hands with ready-to-eat foods.Manager has good understanding of proper employee illness polices and Managerial Control.
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11/19/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer units at 35 f and 36 fQuat sanitizer in 3 comp sink at 200 ppm quat. Test strips available.Facility clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below (ensure thermometers are easily accessible).-noodles 41 f-chicken 39 f-pork 38 f-beef 38 fHot holding temps good-steamed rice 142 f-brown rice 145 f-soups 157 f - 162 fLine checks done 2 x dailyDiscussed cooling procedures - facility utilizes blast chiller for cooling.Observed good food storageSanitizer buckets 200-400 ppm quatHigh temp dish machine good-wash 162 f-rinse 184 fFacility clean and well keptHandsink on line noted last year as being slow to have hot water is now functioning properly.Recommend doing routine deep cleaning/disinfecting of front of the house (tables; chairs; high touch areas) with 1000 ppm bleach (1/2 cup bleach per gallon of water).
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11/5/2012 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Facility missing speed gun cups and drain lines on soda system. Replace to prevent drainage from leaking.Observed leak under three comp. sink. Repair to ensure plumbing is working properly; to prevent water damage; etc.
- General Comments that relate to this Inspection
Notes:Handsink/restroom properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer units at 34 f; 36 fQuat sanitizer in 3 comp sink at 200 ppmSanitizer bucket at 200 ppm quat (Bar is using kitchen test strips. Provide test strips in an accessible location at bar to ensure staff is checking concentration levels).Bar clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-noodles 38 f-salmon 40 f-chicken 37 f-beef 34 f-fish 37 fHot holding temps good-brown rice 163 f-steamed rice 157 f-soups 166 - 182 fDiscussed cooling procedures. Facility either uses blast chiller or ice bath.Observed good food storage. Good separation of raw and RTE foods.Sanitizer buckets checked at 200 - 400 ppm quat.High temp dish machine ok-Wash 161 f-Rinse 186 fFacility clean and well keptRecommendations:-Handsink on far end of cook line is slow to get hot water. Monitor handsink. If this continue to be an issue facility will need to install booster heater to remedy this problem.-Install weather stripping on back doors to prevent rodent/pest entry-Continue to monitor employee glove use to ensure it is used in conjunction with handwashing. Gloves are not a substitute for handwashing.
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11/21/2011 | Routine Inspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
Observed two sanitizer buckets with no sanitizer. Ensure sanitizer buckets are changed at least every two hours or more often if needed. Sanitizer should check at 200-400 ppm quat. Corrected on site.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Ensure employees ill with GI symptoms are excluded for at least 48 hours after last bout of illness.Quat sanitizer at 200-400 ppm. Test strips on site.Bar clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with GI symptoms are excluded for at least 48 hours after last bout of illness.All refers at or below 40 fWalk-in cooler at 35 f-chicken 35 f-beef 34 f-noodles 34 fObserved cooling procedures - good jobHot holding temps good-rice 145 - 150f-soup 180 fDishwasher sanitizing at 185 fFood storage goodFacility clean and well keptFacility to replace gaskets on refers as needed
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10/26/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink/restrooms properly stockedRefers below 40 fQuat sanitizer 200-400 ppmFacility clean and well keptEnsure water draining from handsink does not leak on to floor.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing/personal hygiene. Discussed employee health policy and 48 hour exclusion requirementAll refers at or below 40 f. -breaded chicken 38 f; cooked chicken 38 f; pork 37 f; tuna 40 f; chicken breast 39 fHot holding temps good-Wanton soup 185 f; sweet and sour soup 185 f; steamed rice 165 fQuat sanitizer buckets at 200 ppmDish machine at 185 f - final rinseFacility clean and well kept*Remind staff to label all bottles as to what contents are stored inside.
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10/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks properly stockedQuat in 3 comp sink ~200-400 ppmSpeed gun and cups cleanRefrigeration checked good
- General Comments that relate to this Inspection
No violationsHandsinks and restrooms properly stockedAll refrigeration checked good at or below 40FGood separation of raw and ready to eat foodsRaw beef 36F; raw chicken36FFinal cook temperature on mongolian beef 168FObserved employee handwashingDiscussed exclusion of ill employees Dishwasher wash 160F; rinse 188FQuat sanitizer ~200-400 ppm
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12/10/2008 | Routine Inspection 1st | 100 |
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