- [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.Observed raw cuts of meat improperly stored. Reviewed with operator proper storage of different species of frozen meat. Raw chicken shall always be stored on bottom shelf below other raw cuts of meat.Observed Cold holding unit # 18 with raw meats improperly stored inside walk in freezer.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed stainless steel shelf under stove top dirty. Facility shall clean shelf where food items and sharpening blocks are stored on a routine basis.
- General Comments that relate to this Inspection
No food being prepped or cooked at time of inspection. Cold holding units checked OK. Walk in freezer noted at 5 F and walk in unit @ 30 F. Cold holding temps. recorded:Pre-cooked steaks @ 39 F; chicken @ 38.3 F; cheese @ 39 F; liquid eggs @ 40 F; pinto beans @ 34.8 F and pasta @ 39 F.Quat sanitizer recorded at 200 ppm. Handsinks properly stocked.Reviewed with operator handwashing procedures. Please repair front panel at handsink to be in good repair.
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3/27/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you. 3 walk in units; 2 refer units and 1 freezer checked OK and recorded < 40 F. Cold holding temperatures recorded:Sourcream @ 37 F; tri-tip @ 37 F; salad @ 39.5 F; ROP aus jus @ 32 F; cheese @ 35 F; bean sprouts @ 36 F; butternut squash @ 36 F and french toast @ 38 F. Observed good datecoding being used throughout. No foods being prepared at time of inspection. Please order more lids to cover dry ingrediant bins in dry storage room.
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2/11/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you. No food observed being prepared or cooked at time of inspection. Cold holding units #17; 18; & 19 checked OK and recorded < 40 F. Observed consistent date coding being utilized on prepared foods and prepped foods. Storage of scoops for bulk dry goods in dry storage stored in separate containers-excellent! Dry storage room found to be organized; clean and food properly stored off ground and covered. Dairy dates found current.Observed good cooling of frozen food in prep sink under running water. Frozen shrimp observed thawing under running water. Quat sanitizer recorded at 200 ppm. Cold holding temperatures recorded:Beef chill box @ 30 F; ribeye @ 37 F; and walk in freezer @ 10 F. Facility observed clean and organized in all storage areas for event center hot operations.
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6/4/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; fried chicken checked at 186F; vegetables checked at 135-149F; cabarnet sauce at 163F.Cold-holding checked good; cooked/cooled chicken wings at 36F; corn at 42F; meat balls at 42F; shrimp at 35F; beef filets at 38F; beef rib/eye at 31F.Most warewashing conducting in stewarding area; stewarding dishwasher checked at >180F on final rinse sanitization.Sanitizer buckets available at 200-400ppm quatinary ammonia.Handsinks checked stocked and functional; observed glove use during food preparation.NOTE: observed a few plastic buckets in steam bath; Inspector would prefer facility to use NSF stainless steel for cooking/heating/rethermalizing. Non-NSF plastic buckets may impart chemicals into the food.
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10/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; prime rib holding at 149 degrees and vegetables cooking at 184 degrees.Cold-holding checked good; chili at 34 degrees; tenderloin at 41 degrees; ham at 37 degrees; cooked baked potatoes at 38 degrees.Handsinks stocked and functional; handwashing procedures checked ok.All warewashing conducted in Events Center Stewarding; dishwasher in this area checked at 184 degrees on final rinse sanitization.Observed thawing under cold running water; however; ensure cold running water flows over all potentially hazardous foods being thawed.Management aware of proper exclusion policies for employee illness.
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9/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef strips at 143 degrees; pasta at 141 degrees; sausage/vegetables at 143 degrees.Cold-holding checked good; beef ternderloin at 36 degrees; salmon at 34 degrees; chicken at 33 degrees; ham and cheese at 42 degrees.All warewashing occurs in Events Center Stewarding.Handsinks stocked with sanitary towels and soap; observed handwashing.All walk-in refrigeration checked within accepable limits; (all units well below 40 degrees ambient temperature)
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11/16/2010 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Facility shall label dry food products in dry storage room.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding temperatures checked good; dill sauce at 159 degrees; potatoes checked at 170 degrees; white sauce at 166 degrees.Cold-holding checked good; red sauce in walk-in refrigeration checked at 24 degrees; brown sauce at 32 degrees.All walk-in refrigeration systems and freezer systems operating within acceptable ranges.Handsinks stocked with sanitary towels and soap.Oasis 146 quatinary ammonia spray bottles available with proper concentrations.Warewashing primarily performed in stewarding kitchen; high temperature dishwasher in stewarding kitchen checked at 185 degrees.
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11/18/2009 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
RE-ADJUST THE MIXING VALVE TO HANDSINK BY KETTLE STATION TO LOWER THE HOT WATER TEMP.; IT IS TOO HOT FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:CHECK THE DATE GUN WHEN APPLYING DATES TO FOOD AFTER PREP. FOUND FOOD DATED 11/4/08 THAT HAD JUST BEEN PREPPED. IF USING DATING SYSTEM MUST ENSURE IT IS BEING USED PROPERLY.HANDSINKS PROPERLY STOCKED.GOOD COLD HOLDING TEMPS IN WALK-INS.NO FOOD CURRENTLY BEING COOKED AT TIME OF INSPECTION.
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11/19/2008 | Routine Inspection 1st | 99 |
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