- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.2-door reach in refer noted at 50 F. The following food temps. were recorded: Raw chicken @ 46.8 F; quiche @ 47.3 F; lettuce mix @ 59.4 F; fettucinni noodles @ 54.3 F and garlic butter @ 70.9 F.* All TCS; Time temperature control for safety foods voluntarily discarded. PIC; person in charge was unable to confirm the time the food has been out of temperature inside unit. ** Corrected on site.*** Reviewed with operator that garlic butter or any type of butter blends cannot be stored at room temperature. Butter must be stored cold at 41 F or lower or time may be used as a public health control. A time in and out for the butter must be documented and a written procedure must be on site for the TCS foods that will be held in the temperature danger zone and discarded within 4 hours later. There are no exceptions to this rule. Keep cold foods cold at 41 F or lower. Foods must be temped physically to ensure foods are cold holding properly regardless if a unit is open and closed repeatedly during peak hours.
- [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.The 2 door makeup table/cold holding units shall be repaired and cold holding TCS foods at 41 F or lower. DO NOT USE UNIT UNTIL UNIT IS REPAIRED AND TCS FOOD CAN COLD HOLD AT 41 F or lower.
- [2] Food protected during storage; preparation; display; service; transportation
Discussed with operator the cold holding of food in ice and water bath next to handsink. This is not a good practice. The backsplash of water from handwashing can come in contact with the food cold holding next to the two compartment sink.At time of inspection; health inspector observed employee rinsing out a pan in the handsink that is labeled "handwash only." This food safety managers shall create a standard operating procedure on the use of the hand sink and the prep sink that shares the same faucet and is part of a two compartment set up in a limited space in kitchen.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.All employee drinks shall be COVERED with a lid and a straw provided. All food handlers including bartender shall not wear any type of wrist jewelry.
- General Comments that relate to this Inspection
Cold holding food temped at ice/water baths at drainboards of two compartment sink:Cut melon mix @ 33 F; spinich @ 37 F; diced tomatoes @ 39 F and shredded cheese @ 39 F. A reinspection is required. Failure to correct cold holding violations will result in a reinspection fee being charged and immediate suspension of health permit.
- General Comments that relate to this Inspection
Notes:Makeup unit has been replaced and noted at 40 F. Food temped within regulations. * All violations corrected at time of re-inspection. This restaurant has 4 CFPM's; 2 WC approved managers including Fernando Pineda M130123 exp. date: 01/10/18; Kelley K Glogovac M150347; exp. date: 09/29/19 and Kathleen A. Erickson; M150321; exp. date: 09/29/19.Discussed with operator to use cold holding check sheets to monitor cold holding of TCS foods at 41 F or lower.
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7/16/2015 | Routine Reinspection 1st | 88 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed refried beans and bean soup cooled and cold held from the previous day with recorded temps above 49 F. * Both items voluntarily discarded. Corrected on site. Reviewed with operator proper cooling of thick masses of food; Foods like refried beans; thick chili and soups must be rapidly cooled using ice and water baths. Portion thick masses of food into less than 4 inches and use ice wands; ice and water baths and blast chillers. Hot foods must be cooled from 135 to 70 F within first 2 hours and than from 70 to 41 within another 4 hours. The first step must be met before the second step can be done.
- [2] Food protected during storage; preparation; display; service; transportation
Observed Time temperature control for safety foods (TCS) foods held in ice with the following temperatures:Spinach @ 59 F; shredded cheese @ 59 F; diced salami @ 48 F; diced ham @ 44 F and diced ham @ 45.2 F. Health inspector instructed operator to completely iced down all TCS foods. The TCS foods must be completely iced down. The ice shall be at the same level of the food being cold held. * Corrected on site. TCS foods have been out of temperature for longer < than 2 hours.
- [2] Handling of food; ice; minimized
Reviewed with operator passing of new regulations. Ready to eat foods cannot be handled with bare hands. All RTE ready to eat foods must be handled with utensils; use of tissues or gloves. Gloves worn cannot be washed in handsink. Hands must be washed prior to putting on clean gloves. Gloves must be removed and hands washed between tasks. Fruits and vegetables may be washed with bare hands. All finished food cannot be handled with bare hands.Discussed with operator Steve no bare hand contact to ready to eat food regulation.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed scoops stored improperly in dry ingrediant bins.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed bar gun and holder with visible mold growth. Do clean bar gun and holder on a regular basis by scrubbing both parts and properly cleaning and sanitizing.
- General Comments that relate to this Inspection
Hand sink properly stocked.Chlorine barwasher recorded at 50 ppm.Dairy dates observed current.Alcohol warning posted as required. Test strips on site.
- General Comments that relate to this Inspection
This restaurant has two other Certified Food Protection Managers who are Washoe County Certified:Kelley Glovac and Kathi Erickson.All three certified food protection managers are responsible for direct oversight of the safe food handling operations of the restaurant. Hot holding temps. recorded:Refried beans @ 155 F; hollandaise sauce @ 158 F and country gravy @ 160 F. Cold holding temps. recorded: One door makeup table: chicken salad @ 40 F; pasta salad @ 34.2 F. Raw chicken at 2 door unit temped at 36 F.Final cook temperature of chicken breast @ 165 F. Reviewed with Food Protection Manager regulatory changes to food establishments. Food made from scratch in restaurant must be date coded and discarded within 7 days. A written procedure must be documented and retained on site for using Time as a Public Health Control. Cold holding units checked OK and within regulations. Thermometers present. Handsinks properly stocked. Ice machine observed clean. High temp. dishwasher noted at 180 F final rinse temperature. Bathrooms observed clean. A reinspection is required.
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7/7/2015 | Routine Inspection 1st | 88 |
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
Observed cold holding salad cooler with a thermometer reading of 44 F. Lettuce mix inside unit recorded at 64 F. (Salad mix was freshly made and put inside unit. Do monitor cold holding ambient temperature to be at 40 F or lower to maintain salad mix at 40 F or less. Salad cooler recorded at 37 F at end of inspection. Observed 1 door cold holding unit/makeup table with the following cold holding temperatures:Cashew chicken @ 46 F; tuna salad @ 46 F; pasta salad @ 45 F and cottage cheese @ 47 F. Thermostat lowered at time of inspection. Reviewed with operators to take the temperature of foods cold holding in all cold holding units to monitor for proper cold holding at 40 F or lower.Observed hot holding sausages with a recorded hot holding temperature of 120 F. A review with person in charge stated that the sausages are precooked; held and than recooked. All hot holding of Potentially hazardous foods must be held at 140 F or higher. Sausages transferred to grill for hot holding in hot water bath.Observed boxes of potatoes stored directly on floor of back kitchen. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed boxes of raw shrimp and raw turkey breast patties stored above icecream and ready to eat baked goods in 2 door reach in freezer.
- [1] Thermometers provided and conspicuous
Observed no thermometer in reach in deep freezer in office. *** All food observed frozen ***
- [1] Wiping clothes: clean; use restricted
Observed several wiping cloths stored throughout facility. Sanitizer buckets recorded with no or low levels of chlorine. Do test chlorine sanitizer to be at levels between 50-100 ppm.
- General Comments that relate to this Inspection
No violations observed at time of inspection.Chlorine bar washer recorded at 100 ppm Dairy dates current.Cold holding units checked OK and recorded 40 F.Bathrooms observed clean and stocked.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Raw hamburger patties @ 37 F; steak @ 37 F; boiled egg @ 38 F; turkey patty @ 39 F and raw chicken @ 36 F. Hot holding temperatures recorded:Refried beans @ 164 F; chili @ 150 F; navy bean soup @ 145 F; and cheddar bacon soup @ 141 F. Time may be used as a public health control but must be documented for the time it starts in the temperature danger zone; the temperature from 41- 140 F. Food cannot be stored in this temperature for longer than 4 hours. Final rinse cycle at dishwasher recorded @ 186 F.Handsinks properly stocked with liquid soap and sanitary disposeable towels. Observed good handwashing. Chemicals properly stored. Dairy dates current. Observed proper cooling of hot foods in shallow pans in back kitchen.Discussed with operator active managerial control of food safety and food handling operations. Food protection manager shall have oversight of employees to ensure that food is being handled in a safe manner. Hot foods must hold hot at 140 F or higher and cold foods at 40 F or lower.
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5/27/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations have been corrected at time of reinspection. Thermometers present in all cold holding units and temperatures recorded < 40 F.Chlorine barwasher recorded with 50 ppm. Discussed with owner/operator to discontinue storing any clean equipment inside area of handsink. Please post a "handwashing only" sign at all designated handsinks. No other activity shall occur at handsinks.
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you.Salad cold holding box recorded at 39 F.All food properly stored.Chlorine sanitizer bucket recorded @ 50 PPM.All personal drinks stored properly. Employees have a designated area in back to eat.Discussed with operator using time as a public health control for whole shell eggs. Eggs are high turnover food but all food that is perishable(potentially hazardous) must be cold held at 40 F or lower and hot foods must be hot held at 140 F or higher. Any PHF foods stored in the temperature range between 40-140 F(temperature danger zone) must be documented for the time it starts in the temperature danger zone and the time it will be discarded 4 hours later.
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9/10/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed iceberg salad mix with recorded temperature of 50.7 F at cold holding salad unit. External thermometer at unit recorded at 48 F. Observed spinach cold holding on ice at 57 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Repair salad unit to cold hold at 40 F or lower. DO NOT USE UNIT UNTIL REPAIRED AND INSPECTED by health inspector. Iceberg salad mix moved to walk in unit recorded at 40 F and spinich voluntarily discarded.
- [2] Food protected during storage; preparation; display; service; transportation
Observed several types of sliced cheese stored uncovered and directly on shelf of cold holding unit/makeup table at cookline. Do store cheese slices in a food grade container and cover cheese when not in use. Observed 5 gallon bucket of sliced pickles stored uncovered in walk in refer. * Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.Observed raw frozen chicken stored above frozen ready to eat croissants in reach in 2 door freezer. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.* All raw food must be stored properly below ready to eat foods even in freezer units.All leafy greens and melons must be fully iced down if stored on counters of kitchen. These potentially hazardous foods must maintain a temperatue of 40 F or lower. These items are high turnover foods. This is a repeat violation from 2012. Spinich temped at 60 F and green leaf lettuce at 50.7 F. * Both voluntarily discarded. Discussed with operator using time as a public health control. Potentially hazardous foods stored out of temperature in the temperature danger zone between 40 F- to 140 F must be time marked for the time it starts in the temperature danger zone and the time the food item will be discarded four hours later. PHF foods stored in this manner must be documented and not reused or rechilled after 4 hours.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at 2 door reach in keg cooler. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.1/2 and 1/2 temped 45 F; discussed with operator to lower temperature at keg cooler to be below 40 F. * 1/2 and 1/2 voluntarily discarded. * All other dairy and juices will be stored in glass two door reach in cooler recorded at 36 F.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed barwasher with no recorded chlorine. Barwasher was ran 3 times with no recorded chlorine. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide accurate chemical test kit for chlorine barwasher and chlorine sanitizer buckets.Test chlorine daily to be at levels between 50-100 ppm.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide accurate chemical test kit for chlorine. Test chlorine to be at levels between 50-100 ppm.
- [1] Wiping clothes: clean; use restricted
Observed no observable chlorine level at chlorine sanitizer buckets. Reviewed with operator to change chlorine sanitizer buckets at least once every 4 hours or more if needed when sanitizer solution has become heavily soiled/used. Chlorine sanitizer needs to be at levels between 50-100 ppm. Use less than one cap to one gallon of water for proper makeup. All wiping cloths must be fully submerged in sanitizer solution.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observe employee open beverage bottle in kitchen. All drinks must be covered with a straw provided. Do not allow any employee to eat in kitchen area. Chefs may quality check food using a single service spoon. All employees must eat and drink in designated dining area. Restaurant does not have a employee break room.
- General Comments that relate to this Inspection
Alcohol warning advisory posted as required.Handsink properly stocked. Discussed with operator to store all clean equipment out of the splashguard area of bar hand sink. Do not allow any food service equipment to be stored in this area to prevent cross contamination of equipment.Barwasher must be tested daily to ensure equipment is working properly and sanitizing barware at levels between 50-100 ppm. Bar gun and holder observed clean. Proper storage of ice scoop.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Sliced tomatoes @ 40.6F; guacomole @ 40.8 F; sour cream @ 42.4 F; melon @ 54 F (melon iced down); shredded cheese @ 41.7 F; diced eggs @ 41.0 F and raw beef patty @ 43 F.Hot holding temperatures recorded:Chicken vegetable @ 157 F; broccoli cheese soup @ 156 F; pasta mix @ 148 F and chili @ 182 F. Kitchen floors have been replaced with new floor tiles and is smooth and easily cleanable. Equipment is moved weekly to clean hard to reach areas behind food service equipment.Bathrooms observed clean and stocked. Handsinks properly stocked with liquid soap and sanitary disposable towels. Raw and undercooked advisory posted as required.
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9/5/2013 | Routine Inspection 1st | 82 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall maintain all potentially hazardous foods deep in ice on make-up refrigeration unit. Even if products are high rotation/volume; products shall be maintained at 40F and below.correction on-site
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed areas of floor in food preparation area that are no longer smooth and easily cleanable; repair/replace areas to ensure floors are smooth and cleanable.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine on final rinse sanitization.Refrigeration checked at <40F.Ice properly dispensed.Handsink stocked with sanitary towels and soap.(NRS 446 Health Warning properly posted)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; oatmeal at 154F; beans at 156F; bacon at 143F; eggs cooked to 182F; potatoes at 146F.Cold-holding checked good; cheese at 43F; tomatoes at 42F; dressings at 41-44F; bacon at 42F.High temperature dishwasher checked at >180F on final rinse sanitization; please check final rinse indicator (dial). Sanitizer buckets available at various stations at 50-100ppm chlorine.Handsinks checked stocked and functional.All refrigeration units checked within regulation at <40F.Provided education on eliminating bare hand contact with ready-to-eat foods.***Elias Godinez had completed ServSafe; however; he must register at Washoe County Health District***
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8/29/2012 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw shell eggs and various potentially hazardous foods on top of make-up refrigeration unit not in ice or under refrigeration; products are very high volume; however; they must be held at 40 degrees or less to prevent microorganisms.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher/dishwasher checked at 50-100ppm chlorine.Handsink stocked and functional.Speed guns and cup holders checked clean.(***Please separate cold-holding plate from ice used in drinks)*** Use a stainless steel pan for separation. This will help prevent possible cross-contamination with the ice used for drinks.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good: eggs cooking at 168 degrees; beans at 154 degrees; sausage at 138 degrees; potatoes cooking at 178 degrees.Cold-holding in walk-in refrigeration checked good: ground beef at 42 degrees; raw chicken at 39 degrees; sausage at 42 degrees. Correct cold-holding procedures on make-up refrigeration as noted above.High temperature dishwasher verified at >180 degrees on final rinse sanitization; however; final rinse temperature gauge must be adjusted/repaired.Sanitizer buckets checked at 50-100ppm chlorine.Handsinks stocked and functional; observed handwashing. Recommend new FRP (washable walls around handsinks).Note: two compartment sink has been used for handwashing for (24) years.
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8/3/2011 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
Most of the thermometers in the refrigeration were broken and should be replaced so that cooks can monitor temperatures of refrigeration. All refrigeration should be 40F or below.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two compartment sink out front is used for hand sink as well as storing condiments and garnishes. Splash shields should be installed to protect foods stored nearby from potential splashing from hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Tile missing in cook line area. Replace tile and/or seal off area that has no tile to assist in cleaning. Surfaces should be smooth and easily cleanable.
- General Comments that relate to this Inspection
**No violations observed during the inspectionScoops stored correctlySpeed gun cleanDishwasher @ 100ppm chlorineSanitizer bucket @ 100ppm chlorineArea clean
- General Comments that relate to this Inspection
Hand sinks stockedIce machine cleanScoop stored correctlyDishwasher rinse @ 185FFacility clean-discussed weekly deep cleaning procedures with EliasObserved cooling process - good-ice baths used for few items that need cooling*recommend stirring cooling items frequently to aid in more rapid coolingAll refrigeration 40F or belowRestrooms stocked*Discussed garlic butter with Elias. Recommend only having enough out for approximately 2-3 hours and replacing as needed.*Discussed handling of chicken breasts with Elias. Breasts are placed on grill with bare hands; then hands are washed. We discussed the importance of washing hands after every contact with chicken and tongs were brought up as a potential alternative.
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6/4/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Bar hand sink found stocked and functional.Thermometer in refrigerator with milk product at 38 F.Dish washer checked at 125 F and 100 ppm chlorine concentration.Wiping cloths' bucket checked at 100 ppm chlorine concentration.Alcohol warning sign found posted as required.
- General Comments that relate to this Inspection
Walk-in cooler at 40 F.Sliced turkey at 40 F; in walk-in coolerChicken salad at 40 F; chicken salad at 40 F and sour cream at 40 F in small prep cooler.Sliced ham at 48 F; sliced cheese at 48 F; shredded cheese at 48 F in Reftrigerated prep unit. Temperature of this unit at about 50 F at start of inspection; temperature of unit going down and checked at 48 F about half hour later.Thsi unti is at 40 F when not in use and temperature rises to about 50 F during rush periods per staff. Lid of unit is removed. Install lid to keep top of unit closed when not in use to maintain product temperature at 40 F ro below.Lid was installed and kept in closed position at this time.Dish washer's wash temperature checked at 158 F and final rinse at 192 F.Chlorine concentration in wiping cloth's bucket checked at 100 ppm.Hand sinks in kitchen and restrooms found stocked and functional.Ice machine's interior found clean.
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8/31/2009 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
One wiping cloth observed sitting on counter by hand sink and other wiping cloth kept in hand sink in waitress station; provide bucket of sanitizer to keep wiping cloths in when not in use; corrected.
- General Comments that relate to this Inspection
Glass washer's temperature at 124 F and chlorine concentration at 100 ppm.Chlorine concentration in wiping cloths' bucket at 100 ppm.Hand sin found stocked and functioning properly.Health warning sign on acohol/birth defects found posted as required.
- General Comments that relate to this Inspection
Walk-in cooler at 39 F. Product tempratures taken in walk-in cooler: sliced ham 40 F; corned beef 40 F; thick sliced ham 40 F; cooked potatoes 36 F; shredded chesse 42 F.Product temperatures taken in two refrigerated units in kitchen: sliced roast beef 43 F; shredded cheese on top of one unit at 45 F; tuna salad 43 F; chicken salad 43 F; pasta salad 43 F. Temperature of salad cooler in waitress station at 45 F.Thermostat of units above were adjusted to keep product at 40 F or below.Product temperatures taken in hot holding equipment: chili 192 F; potatoe cheese soup 178 F; chicken noodle soup 174 F.Dish washer's temperature at 145 F and chlorine concentration at 100 ppm.Hand sinks found stocked and functioning properly.
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5/2/2008 | Routine Inspection 1st | 99 |
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