- [2] Food protected during storage; preparation; display; service; transportation
Lettuce on cesar station temped at 50F. Per operator; lettuce is not out for more than 1 hour due to high traffic. Cut lettuce is a TCS food and must be maintained at 41F or below. Alternatively; time may be used as a public health control; however it must be documented. Pans must be marked with the time the item was removed from temperature control and the time it's to be discarded to ensure it is not kept in the temperature danger zone for more than 4 hours.
- General Comments that relate to this Inspection
Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPMs for this facility.Notes:-hand sinks stocked; no bare hand contact policy in place; reviewed proper glove use-food for the buffet is prepared in the East production kitchen and brought up for hot holding. Other than breakfast steaks; no items are cooked from raw in the buffet. No cooling is done in the buffet.-hot holding checked ok - all items at 135F or above-cold holding checked ok - walk ins; reach ins and make up units all checked within regulation. Per operator; temperature logs are kept for the buffet line; these are reviewed by the facilty chef. -dishes are done in the downstairs east production kitchen-food stored properly-chemicals labeled and properly stored-ice machines clean; scoops properly stored-dipper well available for gelato-sanitizer bucket checked at 150ppm quat; dispenser at 400ppm; ** change buckets often enough to maintain 200-400ppm quat in the buckets. Changed during inspection.-ice carts in good repair-restrooms stocked and clean-regular pest control by Ecolab; no pest issues noted at time of inspection-facility is clean -in use utensils changed with pans-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
3/3/2016 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed butter or butter blend stored at room temperature with a recorded temperature of 60 F. Do store butter and any butter blends under proper cold holding temperature of 40 F or lower. Time may be used as a public health control. If time is used it must be documented for the time the TCS (time; temperature control for safety) food is stored in the temperature danger zone. The temperature between 40-140 F. The TCS food must be discarded within 4 hours and may not be cooled or reheated.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace ice bin cart to be smooth and easily cleanable. Cart observed cracked and visibly dirty.
- [1] Wiping clothes: clean; use restricted
Facility shall repair quat sanitizing dispensor to properly dispense quat sanitizer at levels between 200-400 ppm.Observed no recordable sanitizer at sanitizer bucket.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food. Facility shall shield light in server reach in at Romanza side.
- General Comments that relate to this Inspection
Hot holding temperatures recorded: Ham and navy bean soup @ 159 F; chicken noodle @ 162-174 F; chili @ 175 F; enchilada @ 141 F; beef taco meat @ 138 F; rice @ 144 F; ribs @ 140 F; Korean chicken wings @ 153 F; salt and pepper fish @ 150 and wonton soup @ 158 F.Carving station temps. recorded: Spicy chicken @ 158 F; stir fry noodle @ 156 F; steamed rice 158 F; breaded pork @ 150 f; breaded shrimp @ 141; veil bone @ 169 f; lasagna @ 172 F; mashed potatoes @ 169 F and fried chicken @ 140 F. Cold holding temperatures recorded: Cantaloupe @ 38 F; honey dew @ 41 f; romaine @ 35 F; pico de gallo @ 39 F; shredded cheese @ 39 F and diced tomatoes @ 36 F; shrimp @ 33 F. Customers are monitored for proper use of clean plateware when returning to buffet line. No hot food is cooled for later reuse. Any leftovers at end of operations goes to employee dining. Recommend inspection of all icecarts to determine if carts need to be replaced to be smooth and easily cleanable and in good repair.
|
3/12/2015 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed interiors of stainless steel cabinets visibly dirty. Observed heavy food buildup on handles to cabinets. The following equipment contact surfaces shall also be cleaned on a routine basis:1) Cabinets under dessert display case.2) Cabinet directly under Pepsi Fountain on West side service station.3) Complete clean of gaskets and handles to reach in units and cabinet faces. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Enchiladas @ 168 F; Spanish rice @ 168 F; chicken tortilla soup @ 161 F; chili @ 154 F; white rice @ 146 F; meatballs @ 157 F; chicken wings @ 150 F; fried chicken between 160 - 168 F; brown rice @ 144 F; mixed vegetables @ 174 F; chicken fried steak @148 F; chow mein @ 153 F; beef @ 136 F and shepherd pie @ 160 F. Cold holding units checked OK and < 40 F. Cold holding temperatures recorded:Sliced cantaloupe @ 39 F; bean salad @ 43 F; carrot salad @ 33 F. Discussed with food safety manager to ice down completely food items cold held on ice and monitor cold holding temperatures to be at 40 F or lower. Quat sanitizer recorded between 150-200 ppm. Maintain minimum Quat sanitizer to be at levels at minimum 200 or above. Reviewed cooling process for food items that are cooled and later reused. Rice is cooled and made into fried rice the following day. Leftover food items are either discarded; used in the employee dining kitchen or cooled for next day service. Other hot holding items are held in warmers for dinner shift rotation. Alto sham hot holding temperatures of food checked OK and > 140 F. In use utensils are changed out once every 4 hours. High temperature dishwaher observed above 180 F final rinse temperature. Chemicals properly stored and labeled. All bulk chemicals stored in central storage room. Handsinks properly stocked and unobstructed.Dipper well operational and clean. PHF custard and creme filled desserts are high turnover and are held at ambient air temperature less than < 4 hours.
|
5/7/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Thank you. Sautee cabinet is not maintaining a 40 F or lower temperature. Discontinue using the drawer or use time as a public health control and time mark any food to be stored in this unit for the time it begins in the temperature danger zone and the time the food will be discarded 4 hours later. Food cannot be reused in time is used as a public health control. This process must be documented and written a standard operating procedure and remain on site for review.
|
6/4/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed sautee cold holding drawer and one door reach in at sautee station with recorded food temperatures above 45 F. Observed salad station cold holding unit with food termperatures above 40 F. Caesar dressing @ 54 F; bagged salad between 50-55 F.Observed 2 door dessert and cut fruit reach in with recorded temperature of 50 F; cut melon @ 50 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* Engineering corrected on site and temperatures recorded of food recorded < 40 F after one hour elapse time. Food temperatures taken in all three cold holding units. Do monitor the sautee drawer for cold holding of food to be at 40 F or lower.
- [2] Food protected during storage; preparation; display; service; transportation
Whipped cream and cut lemons must be stored on ice at waitress stations or in cold holding at 40 F or lower. * Corrected on site. PHF foods that are stored on the sautee lines such as pooled eggs; pastuerized eggs and egg beaters must be fully iced down. The same applies for the pizza toppings at the pizza making station.
- [1] Thermometers provided and conspicuous
The following units require thermometers:1) Observed missing thermometers at 2 door reach in unit; ambient air recorded at 40 F with thermocoupler.2) Observed missing thermometer at icecream bunker. All ice cream observed frozen. 3) Thermometer missing at omelet station reach in drawer. * Meatballs temped at 37.7 F. 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.Please provide a thermometer at all cold holding units including freezers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed handles to reach in cabinets where dry goods are stored dirty. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Storage; handling of clean equipment / utensils
Observed waitresses at beverage station improperly handling clean food service equipment. Please review with all staff to handle the exterior of clean plates; cups and bowls to prevent cross contamination. All employees must wash hands properly after handlin any money and preparing beverages.
- [5] Necessary toxic items properly stored; labeled; used
Observed two spray bottles of Quat sanitizer not labeled in waitress station. Label all containers of toxic chemicals with name of contents.* Corrected on site.
- General Comments that relate to this Inspection
2nd Certified Food Protection Manager Martha Gularte M110536; exp. date: 07/05/2016.Cold holding temperatures recorded:Carrots & onions in walk in @ 33 F; diced tomatoes @ 39 F; walk in refer @ 40.5 F; milk at dispenser @ 33.5 F; and half and half @ 42.0 F.Hot holding temperatures recorded"Fried chicken between 141 F - 157 F; sausage between 145 F;-168 F; cherries jubilee @ 156 F; ribs @ 147 F; potatoes @ 141 f; beef @ 141 F; scrambled eggs @ 149 F and country gravy @ 149 F. cream of wheat @ 143 F and oatmeal @ 144 F. * Food has a turnover time of 30 minutes. Food that is leftover at end of evening is brought to commisary or discarded. In use utensils at buffet line are stored properly with handles extended out of food. All in use equipment changed out frequently. No fresh food is placed over old at buffet line. * Please change out the Quat sanitizer buckets at least once every four hours or more frequently to maintain 200 ppm minimum of Quat being used to wipe down buffet counters. * Please provide a garbage can at handsink next to wok station for disposal of paper towels after handwashing. Handsinks properly stocked and functional. Reviewed glove use with operators and observed no bare hand contact with ready to eat foods.A reinspection is required to monitor for compliance.
|
5/29/2013 | Routine Inspection 1st | 86 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-surface/repair/replace cutting board at WOK station; observed heavy ware with cracks; all surfaces shall be smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged/worn gaskets as needed; oberved some gaskets torn and no longer cleanable. All surfaces in food preparation areas must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; onion rings at 161F; white sauce at 141F; chicken breast at 148F; sausage at 173F; bacon at 171F; vanilla sauce at 165F.Cold-holding checked good; cottage cheese at 36F; cheese mix at 42F; raw chicken breast at 41F; pico de gallo at 42F.All handsinks checked stocked and functional; observed handwashing.All refrigeration and freezer units operating within regulation; walk-in refrigeration checked at approximately 37F ambient temperature.Management have a good understanding of proper exclusion for employee illness.Recommend frequent change of all utensils on buffet line***
|
6/13/2012 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall discontinue using cloth napkins to cover any food products; dry cleaned cloth or laundered cloth may impart chemicals on the food products.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machines; observed some growth in machines.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall ensure all employee drinks in food preparation areas have a lid and straw.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pot stickers holding at 165 degrees; wontons holding at 147 degrees; country gravy at 177 degrees; spanish sauce at 156 degrees; cream of wheat at 159 degrees; oatmeal at 149 degrees.Cold-holding checked good; dressings holding at 37-42 degrees; fruit holding between 36-44 degrees.High temperature dishwashers operating at greater than 180 degrees on final rinse sanitization. (East Production Kitchen)Sanitizer buckets available at stations with proper quatinary ammonia levels.Handsinks stocked with sanitary towels and soap; handwashing procedures ok.Refrigeration and freezer units operating within regulation.Notes:Repair damaged sanitary towel dispenser with saran wrap***Repair 2-3 damaged tiles near floor drain (some water pooling)
|
5/4/2011 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall defrost reach-in refrigeration unit near grill station; observed ice build-up and some water collection.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-box checked at 198 degrees on surface temperature; lasagna at 148 degrees; pork chops at 143 degrees; chicken breast at 141 degrees; sweet and sour at 159 degrees; sausage at 145 degrees; beef stew at 155 degrees.All handsinks stocked with sanitary towels and soap; handwashing procedures checked good.All sanitizer buckets checked at approximately 200-400ppm quatinary ammonia.Walk-in boxes checked between 37-42 degrees; all food storage and rotation procedures checked good.note: replace damaged reach-in gaskets.....
|
6/16/2010 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machines; observed machines with some growth.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged refrigeration gaskets throughout facility.
- General Comments that relate to this Inspection
Notes:Hot-holding checked good; Gumbo soup at 156 degrees; cream of mushroom at 162 degrees; chili at 167 degrees; taco meat at 143 degrees; carnitas at 165 degrees.Cold-holding checked good; salad dressings 36-39 degrees.All dishes washed in East Production Kitchen; both dishwashers sanitizing above 180 degrees on final rinse.Handsinks stocked with sanitary towels and soap; observed food service gloves during serving and preparation.Recommend the following:more sanitizer buckets at waitress stationsrepair damaged Pepsi machineseal waitress handsink to the wallrepair some loose/damaged tiles in walk-in units
|
11/24/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
BOX OF PEPPERS STORED BEHIND HANDSINK UNDERNEATH SOAP DISPENSER. DO NOT STORE FOOD UNDERNEATH SOAP DISPENSERS TO AVOID CONTAMINATION OF FOOD. FOOD WAS BEING PREPPED IN HANDSINK. ALL FOOD MUST BE PREPPED IN PREP SINK ONLY. HANDSINK IS FOR HANDWASHING ONLY. SINK WAS NOT BLOCKED FOR HANDWASHING. CORRECTED ON SITE AND EDUCATED EMPLOYEE ABOUT PROPER PREP AND HANDWASHING.
- General Comments that relate to this Inspection
NOTES:GOOD COLD AND HOT HOLDING TEMPS. 33-44F 149-182FBOWLS FOR COLD HOLDING ARE REPLACED EVERY 15 MINS.GOOD FOOD STORAGE IN WALK-INS.
|
10/23/2008 | Routine Inspection 1st | 98 |
Restaurant representatives - add corrected or new information about Peppermill Island Buffet Rest, 2707 S Virginia St, Reno, NV »