- General Comments that relate to this Inspection
There were no violations noted during inspection.The following items were observed during inspection:-All hand sinks were properly stocked with soap and papertowels.-Sanitizer for towel buckets is Quat; level observed 200ppm.- Walkin refrigeration unit holding @ 35F-Walkin freezer properly functioning.-Make up refrigeration units in fron of cook line holding below 40F (shrimp chicken temped at 35F)-Hot holding units on serving line holding food between 156F- 186F.- Staff doing a great job at preventing potential cross-contamination between raw and cooked foods between cook line and serving line.-All cooked food at the end of the night is discarded. There is no cooking/cooling occurrring at the facility.Discussed no bare hand contact regulation with manager. (Staff was observed washing their hands and using tongs to serve food).Addtional CFPM's:Maria F. Ruiz ServSafe # 11144377 Exp. 6/2/2019Michelle N. Pangilinan ServSafe #12105137 Exp. 3/17/20No Fails during the past year.
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3/8/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS - FACILITY IS USING GLOVES; TONGS AND UTENSILS.GOOD COLD HOLDING TEMPS - BETWEEN 34F-42FGOOD HOT HOLDING TEMPS - BETWEEN 142F-170FFINAL COOK TEMP OF ORANGE CHICKEN AT 176F.ALL FOOD PROPERLY STORED.3-COMP SINK GOOD.NO COOLING DONE AT THIS FACILITY.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY IS VERY CLEAN AND ORGANIZED.DISCUSSED NEW FOOD REGULATIONS. FOR COMPLETE REVIEW TO NEW REGULATIONS GO TO www.washoecounty.us/healthADDITIONAL CFPM IS:MICHELLE PANGILINAN SERVSAFE # 12105137 3/17/20FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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10/26/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chow mein at 153F; angus steak at 142F; chicken breast at 183F; "general chicken" at 137F; brown rice at 142F; white rice at 157F.Cold-holding checked good; raw chicken at 37F; raw beef at 38F; vegetables at 36-42F.Three-compartment sanitization checked at 200-400ppm quatinary ammonia; sanitizer buckets at 200-400ppm quatinary ammonia.Handsinks stocked and functional; observed handwashing.All refrigeration and freezer temperatures checked within regulation; walk-in checked at approximately 36F.Reviewed employee illness protocols; procedures ok.
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5/20/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed front refrigeration units/freezer units near grill with soil/debris; facility shall keep these units clean (handles too) to avoid possible cross-contamination. (especially unit with raw meats)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chow mein at 153F; brown rice at 152F; white rice at 154F; vegetables at 144F; orange chicken at 163F.Cold-holding checked good; uncooked chicken at 37F; uncooked beef at 36F; vegetables at 37-42F.Quatinary ammonia at three-compartment sink and sanitizer buckets checked between 200-400ppm.Handsinks checked stocked and functional; observed handwashing.Reviewed employee illness procedures; all procedures checked good.All refrigeration units and freezer units checked within regulation; walk-in refrigeration checked at approximately 34F ambient temperature.Managers; Wilawan Binmahmood and Maria Ruiz need to ensure they get registered at Washoe County Health District if not already completed.
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5/3/2013 | Routine Inspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer not dispensing at proper levels. Ensure quat sanitizer maintains 200 - 400 ppm. Recommend changing out every two hours minimum or more often as needed. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Make-up unit at 33-beef 40 f; chicken 37 fWalk-in cooler at 40 f-cooked chicken 36 f; raw beef 40 f; raw chicken 36 fWalk-in freezer at 0 fHot holding temps good-chow mein 150 f-rice 162 f-honey shrimp 155 f-sweet and sour chicken 145 f-mushroom chicken 150 fObserved good food storageObserved facility to be clean and well kept
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8/3/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of employee handwashing/good hygiene. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-fried rice 141 f-chow mein 155 f-egg roll 152 f-chicken & green beans 164 fCold holding temps good-Reach in cooler at 37 f-beef 35 f-chicken 37 fWalk-in cooler at 39 f-pot stickers 39 f-cooked chicken 37 fSanitizer buckets at 200 ppm quat. Test strips on site.Discussed three step dishwashing procedures.Observed good food storage - raw foods below RTE foodsFacility very clean and well kept**Handsink by back door needs recaulking
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7/12/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health policies. Employees ill with GI symptoms must be excluded for at least 48 hours after symptoms stop.Hot holding temps good-chow mein 171 f; kung pao shrimp 155 f; sweet & sour pork 145 fReach in prep cooler at 37 f-chicken 38 fWalk-in cooler at 40 f-beef 40 f; chicken 41 fFood storage good. All raw product stored below uncooked/RTE product.Walk-in freezer at -2 fSanitizer buckets at 200 ppm QuatFaciity very clean and well kept*Back handsink and restroom handsinks in need of re-caulking
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9/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedObserved employees washing hands on numerous occasions - very good.All refer units at 40 f or below-raw chicken 40 f; noodles 38 f; pork 40 f; chicken 38 f; beef 40 fHot holding temps good-steamed rice 145-150 f; chow mein 140 f; beef and broccoli 157 f; sweet and sour pork 151 f; egg drop soup 150 fSanitizer buckets/ 3 comp sink sanitizer at 200 ppm quatGood food storageFacility clean and well-keptIn future; facility needs to re-caulk handsinks in kitchen and restrooms.
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10/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violationsAll handsinks properly stockedObserved employee handwashingAll refrigeration checked good at or below 40FGood separation of raw and ready to eat foods in walk inThawing chicken in walk inBeef 164FPork 171FRice 188FFacility is very clean and organized
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12/3/2008 | Routine Inspection 1st | 100 |
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