Pho Kietzke, 3004 Kietzke Ln, Reno, NV - inspection findings and violations

Business Info

Name: PHO KIETZKE
Address: 3004 Kietzke Ln, Reno, NV
Total inspections: 4
Last inspection: 5/27/2015

Score
97

Restaurant representatives - add corrected or new information about Pho Kietzke, 3004 Kietzke Ln, Reno, NV »

Inspection findings	Inspection date	Type	Score
[3] CFPM or person in charge present; certificates posted as required This permitted facility must have at least one Certified Food Protection Manager who has direct oversight of the safe food handling operations of the restaurant. Please call health inspector when this is complete on or before June 21; 2015 at 328-2682. General Comments that relate to this Inspection Cold holding units checked OK and thermometers present. Food properly stored. No raw over ready to eat. Chemicals properly stored and labeled.Handsinks properly stocked and accessible. Icescoops and scoops properly stored. No thawing of food observed at time of reinspection. Please call health inspector once Certified Food Protection Manager has been acquired.	5/27/2015	Routine Reinspection 1st	97
[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 meats stored above vegetables in one door upright freezer. Observed icecream stored direclty on top of raw beef inside deep freezer. Observed whole raw shell eggs stored directly on top of baby corn in makeup unit. Discontinue storing raw meats on top of foods that are ready to eat. Do store all prepared foods; vegetables and other non-potentially hazardous foods above raw meats in all cold holding units. * Do cover food when not in use. Observed shrimp spring rolls stored on ice with a recorded temperature of 70 F. Do ice down completely potentially hazardous foods to maintain temperature of 40 F or lower. Spring rolls were made less than 1 hour ago and placed inside walk in unit noted at 36 F. * Corrected on site. [2] Potentially hazardous food properly thawed 070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed block of raw frozen shrimp improperly thawing in prep sink. * Corrected on site. [1] In-use food; ice dispensing utensils properly stored 090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed ice scoop improperly stored with handle resting on ice inside ice machine. * Corrected on site. [3] CFPM or person in charge present; certificates posted as required Risk category 3 food establishment shall employ a minimum of one full time Certified Food Protection Mnager. This Certified Food manager must have on-site supervision and management of the permitted food establishment's foodservice operations and foodservice employees. This permitted restaurant facility has had over 90 days to acquire a Washoe County Certified Food Protection Manager. A 30 day extension will be granted and a CFPM must be assigned to this restaurant on or before June 21; 2015. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Owner shall acquire a food probing thermometer to monitor both hot and cold foods. Cold foods must be maintained at temperature of 40 F or lower.Hot foods must be maintained at a temperature of 140 F or higher. [4] Number; convenient; accessible; designed; installed 300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed both handsinks in kitcheb blocked. Discontinue storing the side table in front of the handsink in front of kitchen. Discontinue storing dish racks on top of handsink next to dishwasher. Reviewed with operator importance of handwashing. Handwashing is the best way to prevent foodborne illness. [5] Necessary toxic items properly stored; labeled; used 400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed two spray bottles of chemicals stored next to clean glassware. Observed 4 X 1 gallon containers of bleach stored directly over prep sink where raw shrimp was improperly thawing. Reviewed with operator to store all chemicals properly. ** Corrected on site. General Comments that relate to this Inspection No food being cooked at time of inspection. Hot holding temps. recorded:White rice @ 162 F; rice noodles @ 162 F; and beef broth @ 180 F.Cold holding temps. recorded:Raw shrimp @ 41 F; raw chicken @ 41 F and noodles inside reach in unit at 43 F. Discussd with operator to monitor cold holding perishable foods to be at temperatures below 40 F. Chlorine dishwasher recorded at 100 ppm.Bathroom observed clean and stocked. Handsinks have liquid soap and sanitary disposable towels. Health inspector reviewed with operator importance of food education and activer managerial control. Owner must oversee the safe food handling practices of all employees including monitoring for proper handwashing. Discussed with owner to complete Certified Food Protection Manager Certificate requirement within 30 days. Failure to comply will result in reinspection fees being charged and possible suspension of health permit.	5/21/2015	Routine Inspection 1st	81
General Comments that relate to this Inspection All items noted on Opening Inspection corrected.All cold holding units checked OK and within regulations. Thermometers present. Kitchen observed clean and organized.Chlorine chemicals test kit on site.Owner/operator scheduled to take food safety course with Baritone School. OK to operate; OK to issue health permit.An annual inspection will be conducted within 90 days. This inspection will be unannounced.	2/24/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection The following items shall be corrected prior to issuance of health permit:1) All cold holding units shall be operating and maintaining a temperature of 40 F or lower.2) Provide cold holding thermometers for all cold holding units.3) Clean interior of all cold holding units including gaskets and handles.4) Repair slow draining flooor sink next to dishwasher.5) Clean all floor sinks of all food debris buildup.6) Provide chlorine chemical test strip for chlorine sanitizing dishwasher.7) Acquire a bimetalic stem thermometer of digital food thermometer to monitor temperatures of food.8) Clean floors and move equipment to clean in hard to reach areas such as behind shelving.9) Label the sink in back small room as a "prep sink only." This sink is to be used for prepping food only. No handwashing or warewashing of equipment is to be conducted in this sink.10) Enclose the half wall space in front kitchen to be smooth and easily cleanable. 11) Repair self closure at front entrance and post a "no-smoking" sign at front entrance.12) Resurface all cutting boards at makeup units of all deep knife grooves and staining. 13) Clean and sanitize ice machine per manufacturer's recommendations. Do remove all ice before cleaning and sanitizing. This restaurant will be serving Vietnamese food which consists of noodle soups in various meat broths; rice dishes; cooked and uncooked vegetables and herbs and other Asian dishes that include different cuts of meat. This restaurant will be assigned a risk category 3 health permit once approved and requires at least (1) one Certified Food Protection Manager to be assigned to this facility who is at least a 30 hour employee. A list of Washoe County approved instructors was given to owner at time of opening inspection. This course is a 16 hour course. Once completed and passed the Certifed Food Protection Manager shall oversee the safe food handling and food safety training for employees at this restaurant. Please call health inspector for a reinspection at 775-328-2682.	2/19/2015	Opening Inspection	100

PHO KIETZKE respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
ALL ABOUT KIDS LEARNING CENTER 2	Reno, NV
SSP AMERICA TIMBER RIDGE BAR	Reno, NV
SAFEWAY GROCERY # 1210	Reno, NV
THE LITTLE GREEK DELI	Reno, NV
Bertha Miranda's Mexican	Reno, NV
CABELAS #22	Reno, NV
Denny's Restaurant @ Wld Wld West 8189	Las Vegas, NV
Dream Cafe & Hookah Lounge	Las Vegas, NV
MOLLY'S TAVERN BAR	Las Vegas, NV
El Pollo Loco #6042	Henderson, NV

Restaurants in neighborhood

Name
MELVICKY'S INTERNATIONAL MARKET
DOLLAR PLUS & MINIMART
CARLOS MELENDREZ (DAVID)
LA ESPIGA
LA ESPIGA BAKERY/DELI
OSCAR'S ICE CREAM
THE HUB LOUNGE
DOLLAR PLUS MARKET

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses