- General Comments that relate to this Inspection
All violations corrected at time of re-inspection. Thank you. The following cold holding temps. were recorded:North side Traulsen @ 40.0; half and half inside unit recorded @ 36.6 F.Dessert case; tiramisu @ 41.6 F; salad station temps: Italian dressing @ 40 F; sour cream @ 39.3 F. Beverage reach in at 40 F; oj temped at 40 F.Walk in unit temps. recorded: Melon salad @ 39.6 F; garlic butter @ 39.0 F and potato salad @ 39.5 F. Grill line reach in temps. recorded: Beef patties @ 41.2 F and turkey slices @ 41.6 F.Quat sanitizer recorded at 200 ppm. Wiping cloths both clean and dirty properly stored.In service scoops appropriate and properly stored.
|
3/27/2015 | Routine Reinspection 1st | 100 |
- [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.The following cold holding units were found out of temperature with the following noted food temperatures:Pantry reach in: crab 45.3 F; shrimp 39 F (on-ice); potato salad 41 F; Prep station: Tomatoe slices 42.2 F.Saute station: Cantaloupe 52.3 F; jack cheese @ 47 F; cheddar cheese 45.2 F; mozzerella 40.9 F and cheddar/mozzerella mix @ 39.9 F. Under grill drawers: Sausage links 46.4 F; diced ham 43.4 F; diced sausage 45.4 F and spinich 43.2 F.Beverage reach in: Soy milk @ 53 F; Sour cream mix 54.6 F; and orange juice 46.4 F.** All PHF/TCS foods voluntarily discarded.
- [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.Engineering dispatched on site to lower thermostats in all cold holding units. Reviewed with operator to monitor cold holding temperatures to maintain cold holding of PHF/TCS foods to be at 40 F or lower. Recommend acquiring a thermometer for all food handlers to have a thermometer to physically check temperatures of food. This is a necessary piece of equipment for verifying proper cold and hot holding temperatures of food and final cook temperature of foods.** DO NOT use cold holding units unless equipment can maintain a food cold holding temperature of 40 F or lower.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Observed two improper scoops used to scoop food in several cold holding units.* Corrected on site.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several dry wiping cloths stored on top of food product and food service equipment in kitchen.Observed no sanitizing buckets for wiping cloths in kitchen.
- General Comments that relate to this Inspection
Other cold holding temps. recorded:Cottage cheese 41.8 F; potato salad @ 42 F; fruit salad 44 F; salad spring mix 42.8 F; blue cheese dressing @ 43.8 F; thousand island 43.8 F; yogurt 42.3 F and milk dispensing cold holding unit @ 38.6 F.Hot holding temps. recorded:Saurkraut @ 147 F and grilled chicken breasts 167 F. High temp. dishwasher recorded 190 F.Handsinks properly stocked.Chemicals stored properly.Dairy dates observed current.* Do consistently and accurately date mark the prepared foods in the walk in units. Dairy dates observed current.
|
3/19/2015 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
West side makeup unit cold holding within regulation. Shredded cheese @ 41 F. East side makeup unit not in use at time of inspection. No food observed cold holding. Ambient air temperature recorded above 40 F. Do not use unit until ambient air temperature is recorded in the range around 36-38 F prior to using the East side of the unit. Create a temperature equipment check list and monitor temperature of cold holding unis in this kitchent every 3 hours. All corrective action shall be documented.
|
2/18/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed cold holding drawers at cookline with recorded raw meat temperatures between 45-55 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.*** Prepackaged raw meats were moved to cold holding unit*** Reviewed with operator to NOT overstock drawers and to monitor cold holding temperatures.Observed cold holding 3 door unit with recorded food temperatures above 40 F. ***Engineering called to investigate cold holding unit***
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Clean and sanitize ice machine. Observed mold like substance on deflector plate.Clean nozzles to water dispensor of all bicarbonte buildup.
- [1] Installed; maintained
Observed leak at 2 compartment sink. Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Beef @ 41 F; salad greens @ 40 F; boiled eggs @ 39 F; cut melon @ 39 F; sliced tomatoes between 37-38 F; potato salad @ 37 F; shrimp @ 30 F; potstickers @ - 10 F; milk case @ 33 F; beef tenderloin @ 32 F; potatoes @ 37 F; T-bone steaks @ 40 F and beef at 41 F.Hot holding temperatures recorded:Soup @ 145 F; and brown sauce @ 147 F. No food cooking at time of inspection.Dipper well observed functioning. Chemicals stored and labeled properly.High temperature dishwasher recorded with 180 F final rinse temperature. Handsinks properly stocked.Reviewed with operator to store whole raw shell eggs below ready to eat foods in "Traulsen" 2 door refer unit.
|
2/11/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Walk in refer checked Ok and recorded <40 F. 6 door Traulsen reach in cold holding unit checked Ok and recorded < 40 F.All other violations corrected at time of reinspection. Thank you.
|
5/14/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
1) Observed walk in unit with recorded food temperatures above 40 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Cold holding food temperatures recorded at walk in unit:Pork chops @ 54 F; cut melons @ 46 F.2) Observed 6 door Traulsen cold holding reach in unit with recorded food temperatures between 44 F to 49 F. Cold holding food temperatures recorded:Raw chicken @ 44 F and ground beef patties between 47-49 F.* All PHF potentially hazardous foods removed to other cold holding units; corrected on site.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at Traulsen 4 door reach in cold holding unit. Thermometer is missing at freezer side of cold holding unit. 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.* All food observed frozen.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed inside lid to ice machine with visible soil buildup. Please have both sides of the icemachine lid and icescoop cleaned and sanitized daily.Observed cutting boards throughout kitchen in need of resurfacing or replacement. Please resurface cutting boards so surfaces are smooth and easily cleanable. Deep grooves in cutting boards are areas that are hard to clean and may harbor bacteria if not cleaned and sanitized properly.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Wiping clothes: clean; use restricted
Observed quat sanitizer below 200 ppm in several Quat sanitizer buckets. Do increase concentration of Quat being dispensed at dispensing units or change quat sanitizer at least once every 3-4 hours or more often as needed. Monitor for proper concentrations to be at levels between 200-400 ppm.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Au jus @ 162 F; hollandaise @ 160 F and oatmeal @ 170 F.Cold holding temperatures recorded:Pizza sauce @ 43.5 F; shredded cheese @ 36.5 F; precooked pasta @ 39 F and pepperoni slices @ 38 F. Final cook temperature of chicken breast recorded at 180.5 F. Handsinks properly stocked and functional.
|
5/9/2013 | Routine Inspection 1st | 92 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed can opener with build-up; juice machine with build-up; milk dispensing unit with build-up; and some ice-scoops dirty; facility shall clean and sanitize above food contact surfaces to prevent cross-contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair reach-in refrigeration system to elimination water collection/pooling; water pooling may harbor microorganisms. (unit on main line near handsink)
- [1] Non-food contact surfaces of equipment and utensils clean
Observed various reach-in refrigeration units; gaskets; and handles with build-up; facility shall clean and sanitize to prevent possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; sausage at 142F; gravy at 144F; au jus at 143F; onion soup at 153F; navy bean at 146F.Cold-holding checked good; chicken wings at 33F; chicken breast at 33F; sliced turkey at 39F; ground beef at 34F; steaks at 39F; salmon at 39F; lobster tail at 32F.High temperature dishwasher checked at 182F on final rinse sanitization.Handsinks checked stocked and functional; however; handsink basins need to be cleaned.All refrigeration and freezer systems checked within regulation.****would like to see more sanitizer buckets with rags kept in the sanitizer solution****
|
7/25/2012 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove caulking and renew at food preparation sink next to handsink. (re-attach sink to FRP) and re-seal.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize reach-in systems where indicated; in addtion; some door gaskets observed with build-up of food debris.Facility shall clean and sanitize ice-cream freezer unit; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding temperatures checked good; country gravy at 155 degrees; potatoes at 154 degrees; oatmeal at 168 degrees; hollandaise sauce at 156 degrees.Cold-holding checked good; liquid pasteurized eggs at 42 degrees; raw ground beef at 38 degrees; shrimp at 30 degrees; raw chicken at 36 degrees; steaks at 38 degrees; sliced fruit at 38 degrees.High temperature dishwasher checked at >180 degrees on final rinse sanitization.Handsinks stocked and functional; please ensure soap dispensers are covered.All refrigeration systems checked within regulation; walk-in system #1 checked at approximately 35 degrees. (nearly all products date marked) good***Sanitizer buckets available at food preparation stations with 200-400ppm quatinary ammonia.
|
7/20/2011 | Routine Inspection 1st | 98 |
- [2] Potentially hazardous food properly thawed
Observed chicken being thawed in standing water. All thawing must occur under refrigeration; as part of the cooking process; or under cold running water.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean four door reach-in unit and cold holding drawers; observed with debris.....
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; patotoes checked at 142-151 degrees; sauce at 162 degrees; sourkraut at 155 degrees; oatmeal checked at 180 degrees.Cold-holding checked good; roast beef checked at 37 degrees; turkey at 35 degrees; lamb at 35 degrees; and chicken at 35 degrees.Dishwasher checked at 182 degrees on final rinse sanitization.All handsinks stocked with sanitary towels and soap; however. all soap containers must have lids.All refrigeration checked within acceptable ranges (33-42) degrees. Most products in walk-in units properly date marked and rotation procedures checked good.
|
5/26/2010 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Some gravy products and chicken on steam table checked slightly less then 140 degrees. Product was immediately rethermalized; however; please ensure no products are (double pan lined). Using double pans on steam table makes it harder to achieve the required 140 degrees hot-holding.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding in most locations checked good; sour krout at 167 degrees; sausage at 175 degrees; onion soup at 152 degrees.Cold-holding checked good; brown sauce at 39 degrees; tomato sauce at 38 degrees; eggs at 39 degrees; shrimp at 32.Observed product rotations good; products were properly date labeled.Handsinks stocked with sanitary towels and soap.High temperature dishwasher sanitizing well above 180 degrees on final rinse.
|
9/30/2009 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
REPAIR LEAK AT BASE OF HANDSINK
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.GOOD HOT AND COLD HOLDING TEMPS. 33-46F; 157-170FFOOD IS TRANSPORTED TO ROOMS IN HOT CARTSHIGH TEMP DISHWASHER GOOD AT 190F
|
10/23/2008 | Routine Inspection 1st | 99 |
Restaurant representatives - add corrected or new information about Peppermill 1st Flr Rm Serv Kitc, 2707 S Virginia St, Reno, NV »