- General Comments that relate to this Inspection
Cooling logs have been kept since last reinspection and facility appears to have developed a good system for ensuring all items are cooled properly. Cooling logs are no longer required. All refrigeration units are holding proper temps. Facility cleanliness is still improving. Operators plan to hire a new deep cleaning company.
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10/14/2015 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Chicken observed in large two door reach in @ 50F that had been heated and cooled earlier in the day. The unit is was in had just been reorganized but the concern is if product is being cooled properly. Until further notice facility must log all products cooked and cooeld to ensure food is cooled properly from 135F to 70F in 2 hours and then from 70F to 41F in 4 more hours. Logs will be reinspected in 7 days. Chicken transferred to metal container and cooled down during inspection.
- General Comments that relate to this Inspection
The following items have been addressed: - Dishwasher now dispensing 100ppm Chlorine. - Make up unit has been serviced and is holding at 41F. OK to use this unit for potentially hazardous foods. - Floors and walls throughout much cleaner. Still some work to do but much improved. - Two door reach in unit has been reorganized and is holding @ 41F.
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10/2/2015 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed potentially hazardous food found @ 67F in sandwich make up unit. All food voluntarily discarded. Observed sausage in large reach in cooler prepped this morning @ 70F. Food was in very deep plastic bin and would not have cooled properly. Food placed in shallow metal pans and placed on ice during inspection. Observed two plastic bins of grilled chicken in large reach in cooler at 50F & 65F. Product at 50F was prepped yesterday so it was voluntarily discarded and product @ 65F was prepped this morning so it was placed in shallow metal pans and placed on ice during inspection. Facility must develop a system for ensuring food is cooled properly fromn 135F to 70F in two hours and then from 70F to 41F in 4 more hours. This item will be reinspected in 48 HRS.
- [4] Facilities to maintain product temperature
Observed cold holding make up unit for sandwiches not maintaining proper temperature. Ambient temp showed 81F and sandwiches in unit were @ 67F. All food in unit voluntarily discarded. Repair unit to maintain 41 degrees F or below to prevent bacteria growth within 48 HRS. This unit shall not be utilized to store potentially hazardous foods until repaired and reinspected by WCHD. Call for reinspection if ready before 48 HRS.Observed cheese; sausage; chicken and numerous other pizza ingredients being stored in large two door reach in unit that is made for storage of pre packaged and bottled beverages only. This unit is not meant to be used to cool product down. It was also so full of bags of shredded cheese that the unit is not able to maintain proper air flow. Facility needs to replace this unit with a commercial grade unit that is made to store potentially hazardous foods by December 31; 2015
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing proper levels of sanitizer. Unit read at 0 ppm Chlorine at beginning of inspection. Unit was primed extensively during inspection and was dispensing 100 ppm Chlorine. Chemical sanitizer logs must be completed twice per day until further notice in order to ensure unit is performing properly. Example log sheets left with operator.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors throughout facility dirty with food debris; especially pizza dough area in back room. All floors need to be deep cleaned to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls throughout facility dirty with food debris buildup. Also observed walls in dishwasher area with mold buildup around caulking. Wall walls need to be deep cleaned and any moldy caulk removed and replaced.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. Salad make up unit @ 40F. Mayo @ 39F. Pizza make up unit @ 42F. Pepperoni @ 40F * Ensure this unit is not overloaded. Second pizza make up uni @ 39F. Peppers and garlic @ 39F. Back reach in unit @ 40F. Onions @ 41F. Ice machine clean. *Ensure ice scoop is stored in clean and sanitized container. Front reach in @ 41F. Beer and bottled beverages only.Discussed no bare hand contact with operators. No issues noted. No additional CFPM's and no fails exams. Observed strong sewer smells during inspection that appears to be coming from ventilation unit. Staff states they smell it quite often; mostly during the evenings and have reported it to the hotel as they control the HVAC system. WCHD will contact City of Reno Code Enforcement regarding possible building permit issues. Unable to inspect basement and grease trap area- operator will try and get keys for reinspection.
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9/30/2015 | Routine Inspection 1st | 85 |
- [1] Thermometers provided and conspicuous
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.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up on the deflector plate of the ice machine. Discard ice and clean machince to ensure the safety of ice served to customers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Door seal on reach-In broken. Replace door seal and maintain unit as constructed.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 36F.-Reach-In 32F.-Reach-In 40F.-Reach-In 32F.-Cold holding-Sauce 38F.-Sausage 39F.-Chicken 38F.-Pepperonni 39F.-Ham 38F.-Hot holding-Meatball 158F.-All lights properly shielded.-Dish washer sanitizer 100 ppm chlorine.-Wiping cloth bucket sanitizer at 300 ppm quat.-All items stored at least 6" off the ground.-Bathrooms properly stocked.-Date labeling observed.
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12/1/2014 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors in kitchen are getting bad. Areas are severly cracking and patches are exposed to wood which is causing more water damage and weak spots in floor. Floors "must be smooth easily cleanable; sealed; and slope towards proper drainage." This work needs to be done by licensed contractors and repairs done to remediate the cracks and holes these areas are catch basins for bacteria and mold growth. Any questions please call Mark at 303-3030.120.015 Floors and floor coverings of all food preparation; food storage and utensil washing areas and the floors of all walk-in refrigerating units; dressing rooms; locker rooms; toilet rooms and vestibules must be constructed of smooth durable materials; such as sealed concrete;terrazzo; ceramic tile; durable grades of linoleum in plastic or tight wood impregnated with plastic and must be maintained in good repair. This section does not prohibit the use of antislip floor covering in areas where necessary for safety reasons.120.030 Trapped floor drains must be provided in areas where floors that are water-flushed for cleaning; in areas that receive discharges of water or other fluid waste from equipment or in areas where pressure spray methods for cleaning equipment are used. Such areas must begraded to drain and be constructed only; of sealed concrete; terrazzo; ceramic tile or similar approved materials.120.040 To improve food handling operations in all new food establishments; or food establishments undergoing remodeling; where concrete; terrazzo; ceramic tile or similar flooring materials and water-flush cleaning methods are used; the junctures between walls and floors must be coved and sealed. In all other cases; the juncture between walls andfloors must not present an open seam of more than 1/32 inch around coving materials.
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8/20/2013 | Routine Reinspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Fllors underneath equipment need to be kept with daily; especially in dough room. This will help as an attractant for cock roaches. 7 Days
- General Comments that relate to this Inspection
Notes:Kitchen ok keep up on cleaning nightlyDishwasher at 100 ppmHandsink okRefer main at 38 degree F all product properly stored.Freezer at -5 degree F all product okThermometers presentUsing time temp control for prebaked pizza and keeping logsBar ok doing mix drinks okUsing there own designated sink as mop sinkPrep refers at 36-38 degree F all product properly storedDeep clean every Tues.Closing for a week soon for deep cleanGlove use in placeSanitizer buckets ok at 400 ppm QuatInspection never went through so per Steve re-entering it.
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7/23/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 1/11/12 ROUTINE INSPECTION.DISHWASHER NOW PROPERLY DISPENSING SANITIZER AT 50PPM CHLORINE. SQUEEZE TUBE NEEDED TO BE REPLACED.THERMOMETERS ARE BEING PURCHASED TODAY AND WILL BE INSTALLED IN REFER UNITS.DISCUSSED TESTING THE SANITIZER CONCENTRATION ON THE DISHWASHER ON A DAILY BASIS.
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1/13/2012 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS TO EASILY MONITOR UNIT TEMPERATURES.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT DISPENSING SANITIZER. TRIED PRIMING MACHINE AND STILL NOT WORKING. MUST HAVE DISHWASHER SERVICED TO DISPENSE SANITIZER AT 50-100PPM CHLORINE. UNTIL DISHWASHER IS REPAIRED MUST USE ALL DISPOSABLE PLATES; CUPS AND TABLEWARE FOR CUSTOMERS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS. - COOKED CHICKEN 42F; SAUSAGE 45F; CHEESE 43F.USING TIME AS A CONTROL FOR HOT HOLDING OF PIZZA. USING A DOCUMENTATION SYSTEM; PIZZAS ARE NOT HELD FOR LONGER THAN 4 HOURS.NOW SERVING CHICKEN WINGS (PRE-COOKED) AND FRENCH FRIES. FRYERS ARE GOOD.ALL LETTUCE FOR SALADS ARE BOUGHT PACKAGED.MONTHLY PEST CONTROL IN PLACE. NO PROBLEMS NOTED.
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1/11/2012 | Routine Inspection 1st | 95 |
- [1] Installed; maintained
CORNER FLOOR SINK IS CLOGGED AND IS NOT DRAINING. MUST HAVE CLOG CLEARED TO ENSURE THAT FLOOR SINK DRAINS PROPERLY. EL CORTEZ MOTEL (LANDLORD) ALREADY NOTIFIED TO CONDUCT REPAIRS.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 1/24/11 INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED. WHILE ON SITE FOR RE-INSPECTION THE ABOVE VIOLATION WAS NOTED.BACK HANDSINK NOW PROPERLY WORKING AND PROPERLY STOCKED.DISHWASHER IS GOOD.BACK FLOW DEVICE PROPERLY INSTALLED ON CARBONATOR.UTILIZING TIME AS A CONTROL METHOD FOR HOLDING PIZZAS.CALL BRENDA WILSON @ 328-2488 WITH ANY QUESTIONS.
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2/17/2011 | Routine Reinspection 1st | 99 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
NO SANITIZER REGISTERING AT DISHWASHER. SANITIZER NOT PRIMED; AIR IN LINE. MUST ENSURE THAT DISHWASHER SANITIZER IS PRIMED AT ALL TIMES FOR PROPER SANITIZATION OF DISHWARE. CORRECTED ON SITE.
- [1] Installed; maintained
LEAK IN COLD WATER LINE AT BACK HANDSINK. COLD WATER TURNED OFF. MUST REPAIR LEAK TO PROVIDE COLD WATER TO SINK. ALL HANDSINKS MUST HAVE BOTH HOT AND COLD WATER AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO SOAP AT BACK HANDSINK. MUST PROVIDE SOAP AT HANDSINK AT ALL TIMES FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINK AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS - CHEESE 41F; COOKED CHICKEN 38F; TOMATOES 41F.ICE MACHINE CLEAN AND SCOOP PROPERLY STORED.NOTE:DO NOT STORE WHOLE ROTISSERIE CHICKEN IN PLASTIC CONTAINERS IN REACH-IN. DE-BONE AND SHRED CHICKEN PRIOR TO PLACING IN CONTAINERS AND STORING IN REFRIGERATOR.MUST DEVELOP A MONITORING SYSTEM FOR HOT HOLDING PIZZAS WITH TIME AS A CONTROL. DO NOT HOLD PIZZAS LONGER THAN 4 HOURS. MUST BE ABLE TO DEMONSTRATE THIS PROCESS. IF UNABLE TO DEMONSTRATE TIME AS A CONTROL ALL HOT HOLDING MUST BE 140F OR ABOVE.
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1/24/2011 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
FOOD ITEMS STORED IN NON-FOOD GRADE CONTAINERS. MUST ONLY USE FOOD GRADE CONTAINERS OR MATERIALS TO STORE FOOD IN TO PREVENT THE CONTAMINATION OF PRODUCT; ie; FLOUR IN GRAY CONTAINER WITH LID (FOOD GRADE IS WHITE NOT GRAY) DOUGH IN BLUE PLASTIC BAG; MUST HAVE PRE-COOKED PIZZA EITHER HOT HELD AT 140F OR ABOVE OR 40F OR BELOW. PRE-COOKED PIZZA BEING HELD ON STOVE TOP AT 77F. HAD ONLY BEEN OUT FOR 20 MINUTES.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
SEAL HOLES IN METAL FLASHING OVER COOKLINE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.DISHWASHER GOOD.SANITIZER BUCKET GOOD AT 200PPM QUAT.REFRIGERATION GOOD.DISCUSSED PROPER COOLING METHODS OF SAUSAGE AND MEATBALLS. USE ICE WATER BATHS FOR PROPER COOLING.CONTINUE TO REPLACE THE DIRTY LIGHT TUBES IN THE KITCHEN AREA.WHILE ON SITE REFRIGERATION SERVICE TECHNITION WAS WORKING ON 2 UNITS. WORKING PROPERLY NOW.RE-ATTACH FLOOR DRAIN COVER; IT HAS COME LOOSE.FACILITY IS CLEANED ON A REGULAR BASIS AND DEEP CLEANED EVERY WEEK.
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9/9/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:THE FOLLOWING ITEMS MUST BE CORRECTED BY FRI. 8/6/10.OK TO ISSUE PERMIT TO OPERATE. IF FOLLOWING ITEMS ARE NOT CORRECTED BY 8/6/10 PERMIT TO OPERATE MAY BE SUSPENDED FOR NON-COMPLIANCE.1. INSTALL A HANDSINK AT DOUGH PREP ROOM AREA. HANDSINK MUST HAVE BOTH HOT AND COLD RUNNING WATER; SOAP AND PAPERTOWELS - USE EXSISTING 3-COMP SINK AND DESIGNATE WHAT COMPARTMENT IS HANDSINK.2. INSTALL LONGER FAUCET TO RACH ALL 3-COMPARTMENTS OF SINK.3. PROVIDE THERMOMETERS FOR DOUGH R/IN AND MAIN UP-RIGHT REACHIN.4. INSTALL NEW DOOR GASKETS ON DOUGH UP-RIGHT REACH-IN TO PROPER SEAL REFER.5. SHIELD LIGHTS OVER DOUGH REOOM PREP AREA.6. SEAL LIGHT FIXTURE AT CEILING IN DOUGH PREP AREA.POST NON-SMOKING SIGNS AND ALCOHOL WARNING SIGNS. MUST OBTAIN A CERTIFIED FOOD PROTECTION MANAGER IN 60 DAYS - BY 10/2/10.DISHWASHER GOOD; HANDSINK GOOD; FLOOR GOOD; PEST CONTROL OPERATOR ON CONTRACT
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION ON OPENING INSPECTIONTHE FOLLOWING ITEMS MUST BE COMPLETED BY 8/13/10:1. INSTALL PAPERTOWEL DISPENSER AT BACK HANDSINK.2. INSTALL LONGER FAUCET ON BACK 3-COMP SINK.3. CLEAN OR INSTALL NEW LIGHT SHIELDS IN KITCHEN TO INCREASE LIGHTING IN KITCHEN - ENSURE THAT END-CAPS ARE ON EACH LIGHT TUBE.4. INSTALL GRATE TO FLOOR DRAIN THAT IS FLUSH WITH FLOOR TO REDUCE TRIP HAZARDS.5. SEAL HOLES IN METAL FLASHING OCER COOKLINE.6. MOVE KEG COOLER TO KITCHEN AREA TOALLOW HANDWASHING WITH BACK HANDSINK.7. SEAL DRAIN IN KEG COOLER DRIP TRAY AND SEAL ENTIRE TRAY - YOU CAN INSTALL A DEEPER DRIP TRAY ON KEG COOLER - MUST SEAL NEW TRAY FOR EASIER CLEANABILITY.8. REMOVE TAPE ON SPRAY NOZZLE BY DISHWASHER.9. INSTALLL NEW DOOR GASKET ON DOUGH REACH-IN.CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES PRIOR TO FOOD PREP.
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8/9/2010 | Opening Inspection | 100 |
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