- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature.Final cook temperature of chicken marsala recorded between 150-168 F. Discussed with operator to review with cook staff the final cook temperatures of raw chicken. Temperature measuring devices shall be provided to all cook staff and instruction on how to calibrate and use the thermometers. Raw chicken shall be cooked to 165 F for 15 seconds. Chicken should be checked to meet final cook temperatures with a food measuring thermometer. * Chicken that was temped below 165 F was rethermalized in oven to meet 165 F. Corrected on site.Observed covered chicken in hotel pan cooling in reach in unit at recorded temperature of 58 F and covered. Reviewed with operator and person in charge to cool chicken breasts on a single layer in a shallow pan uncovered. Do not cool hot chicken in reach in unit. This practice may heat up reach in cold holding unit. The reach in unit was noted at 50 F at time of inspection. * Chicken was removed and separated to cool on shallow pans. The chicken had been previously parcooked and set into the reach in unit to cool less than 2 hours ago. Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Reviewed with operator to store ground beef below pork bacon in walk in unit. Reviewed with operator the proper storage of different cuts and types of raw meat including fish and shellfish.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Mozzerella cheese @ 36 F; pizza sauce @ 36 F; sliced tomatoes @ 32 F; proscuitto @ 39 F; raw fish @ 33 F; sliced potatoes @ 45 F and diced tomatoes @ 36.3 F; rib eye steaks @ 45 F; raw hamburger @ 43 F and sliced cheese @ 42 F.Observed kitchen with appropriate and consistent date coding system in place. Reviewed with operator date holding requirements for ROP; sous vide and vacuum packaged food items prepared and packaged on site. HACCP has been developed; approved and being followed at facility. Hot holding temps. recorded:Fennel hash potatoes @180 F; white rice @ 167 F and mashed potatoes @ 170 F. Handsinks properly stocked. High temp dishwasher checked OK. Reviewed with operator to acquire a temperature measuring device for high temp. dishwashers. The surface temperature of utensils on the rack should register a minimum of 160 F. The final rinse temperature on the warewashing gauge must reach 180 F final rinse temperature. Both hot and cold holding units shall have a thermometer to record ambient air temperature inside units. A food thermometer shall be provided for every food handler to monitor and check for proper cook temperatures.A reinspection is required to monitor proper final cook temperatures.
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4/10/2015 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
all cut leafy greens must cold hold @ 40'F or lower. please provide lids or double line all cut leafy greens using ice (water and makeup line. temperatures recorded between 43-5oF. Foods on makeup line are high. turnover food.
- [1] Single service: articles; storage; dispensing; used
- [1] Installed; maintained
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
please install a splashguard at hands-ink at makeup line. Observed water from handsink come in contact with nearby cold holding foods.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- General Comments that relate to this Inspection
Cold holding temps. recorded: Dairy @ 38 F; Coleslaw @ 4s F; guacamole@ 43'F; Salsa vendee 41° F; melon @ 41 F; diced tomato @ 36 F; sausage @ 39 F; pizza sauce E 39 F; sausage @28 Fe bottom of makeup 2-door unit. Pasta @ grill line coldholding at 39 F.Hot holding temps. recorded: Tortilla soup 130 I; aus jus@ 148 F; corn on the cob@ 176 FI mashed potatoes a 172° F; cheese potatoes @ 158° F and roast @ 156 F.Quat sanitizer @ 200 ppm at sanitizer dispenser.High temp dishwasher recorded at 185 final rinse.Cold holding walk in units checked OK and w/in regulation. Food stored properly. Observed good date coding.
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1/28/2014 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 2 containers of whipped butter stored on counters at makeup line. Kitchen must have a written procedure for using TIME as a public health control for PHF foods such as butter. This written procedure must include time marking the food product for the time it is initially placed into the temperature danger zone 40 F- 140 F and the time the PHF food will be discarded four hours later. Observed makeup table with recorded food temperatures between 44-47 F. Discussed with operator to to use metal hotel pans and train staff not to overfill food in hotel pans. All PHF foods on makeup table must be cold holding at 40 F or lower. * Engineering was called to lower thermostat at two makeup tables. Recorded temperatures at internal thermometers recorded at 40 F.
- General Comments that relate to this Inspection
Cold holding walk in units checked OK and recorded < 40 F. Food properly stored; no raw over ready to eat. Observed date marking being used on deli meats that are sliced at facility.Dairy dates current and units observed clean and food organized. Cold holding temperatures recorded:Dairy cooler @ 38 F; milk @ 38 F; cut melon salad @ 35; raw shrimp @ 33 F; and pooled eggs at grill line temped at 45 F. Pooled eggs sit in a cold well; please lower thermostat in this cold holding unit so pooled eggs are cold holding at 40 F or lower. Makeup line cold holding temperatures recorded:Cheese slices @ 43 F; sliced tomatoes @ 44 F; celery sticks @ 39.5; portioned precooked pasta @ 42 F; pizza sauce @ 40 F; sausage @ 38 F; salami @ 39 F; cod fillets @ 32 F; sourcream @ 41 F; guacomole @ 41 F and fruit salad @ 41 F.Hot holding temperatures recorded:hollandaise sauces between 143-154 F and oatmeal at soup well @ 157 F.Operators know proper reheat temperatures and times. Reheating of food must be brought to an internal temperature of 165 F for 15 seconds. Handsinks properly stocked. Observed good handwashing.High temperature dishwasher recorded with 180 F final rinse temperature.Discussed with operator to keep scullying tube in dishwashing area out of water bucket to prevent possible backflow and contamination of potable water system. Scullying tube has a back flow preventer but placing the end of the scullying tube submerged under water puts undo pressure on the vacuum breaker which can cause the vacuum breaker to fail and create a backflow incident. Handwashing signs are posted at every handsink. Consumer advisory for raw and undercooked foods posted on menus. Quat sanitizer at several buckets recorded between 200 ppm-400 ppm.
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5/16/2013 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-caulk at dishwasher sprayer area and three-compartment sink; observed growth.
- [1] Non-food contact surfaces of equipment and utensils clean
The following items need to be cleaned and sanitized:Clean both microwaves on front food preparation line; observed build-up of food debris and soil.Clean top of make-up refrigeration unit with build-up of food debris.Clean top shelf on front food preparation line with microwaves; observed build-up.
- [1] Installed; maintained
Facility shall repair leaking floor sink plumbing at middle handsink (front line)Facility shall repair leak at back kitchen handsink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; pastami at 152F; gravy at 162F; chicken tortilla soup at 161F; mashed potatoes at 155F; cheese sauce at 156F.Cold-holding checked good; raw ground beef at 37F; cooled mushroom soup at 41F; cooled tortilla soup at 29F; cheese at 35F; pasta at 30F.High temperature dishwasher checked at >180F on final rinse sanitization.All sanitizer buckets checked at approximately 200ppm.Handsinks checked stocked and functional; observed glove use with ready-to-eat foods and handwashing.All refrigeration and freezer temperatures checked good; walk-in #5 at 38F; deep chill walk-in at 29F; walk-in #3 at 34F.
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3/14/2012 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drains where indicated; some observed with growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken stock at 174 degrees; potatoes holding at 145 degrees; sauces/gravy checked between 173-172 degrees.Cold-holding checked good; pesto at 38 degrees; steaks checked at 36-41 degrees; shrimp on ice at 27 degrees; fruit at 38 degrees; red sauce at 41 degrees; sour cream at 36 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.All walk-in units; reach-in units; and freezer holding within regulation.Handsinks and handwashing procedures checked good.Quatinary ammonia sanitizer available at all stations with 200-400ppm solution.
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2/9/2011 | Routine Inspection 1st | 99 |
- [1] In-use food; ice dispensing utensils properly stored
Facility shall re-install ice-dipensing utensil rack at ice-machine instead of storing scoop on the top of the machine.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pesto at 185 degrees; beans at 156 degrees; spanish sauce at 173 degrees.Cold-holding checked good; dressing checked at 36-42 degrees; cheese at 42 degrees.All stations with sanitizer buckets at proper quatinary ammonia concentrations ~200ppm.All handsinks stocked with sanitary towels and soap.Refrigeration and freezer temperatures checked within acceptable ranges. (deep chill box checked at 23 degrees; freezer checked at 6 degrees.Final rinse on dishwasher checked at 195 degrees.Food products properly stored; rotated; and dated.
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3/10/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/final cook temperatures checked good; oatmeal holding at 189 degrees; eggs cooked to 159 degrees; brown gravy at 142 degrees.Cold-holding checked good; salmon at 33 degrees; bass at 32 degrees; salad dressing checked at 33-36 degrees; tortilla soup at 148 degrees; hot-holding box @ 181 degrees.All cold-holding drawers; refrigeration units; and freezers checked within acceptable ranges.High temperature dishwasher checked at 187 degrees on final rinse.All handsinks stocked with sanitary towels and soap.Quatinary ammonia multi-quat checked at >200ppm..All products date labeled and properly stored.
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5/6/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
RAW CHICKEN STORED ABOVE RAW BEEF IN WALK-IN #2. MUST STORE RAW CHICKEN BELOW OTHER RAW MEATS TO PREVENT CROSS CONTAMINATION. CORRECTED ON SITE.FOUND TOWELS STORED ON TOP OF FOOD PRODUCT INSIDE PREP REACH-IN. MUST STORE TOWELS SEPERATELY FROM FOOD TO PREVENT CROSS CONTAMINATION OF PRODUCT. CORRECTED ON SITE.
- [1] In-use food; ice dispensing utensils properly stored
FOUND ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST STORE ICE SCOOP IN A CLEANABLE CONTAINER. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS. 34F-41FUSE ICE BATHS AND ICE WANDS FOR COOLING.GOOD HOT HOLDING SOUP 175F.GOOD FOOD STORAGE INSIDE REACH-INS.
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11/19/2008 | Routine Inspection 1st | 97 |
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