- [2] Food protected during storage; preparation; display; service; transportation
Boxes of fruit stored beneath raw roast in walk-in and raw chicken stored above raw beef in prep line reach-in. Food product was covered; but potential remains for cross contamination. Ready to eat product must be above raw and highest cook temp raw must be stored on the bottom. Corrected at this time.
- [1] Lighting provided as required; fixtures shielded
A light shield is missing in the hood area above the pizza oven. Provide shatter proof cover over light.
- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsink stocked and availableAlcohol advisory posted in women's restroomSanitizer (bleach) in bucket measured at 100-200ppm -lower concentration to ensure no chemical contamination of surfaces -3-comp not prepared at this time; test strips availableBar area is clean and well maintainedEnsure that bartenders wash hands on a regular basis; as hand hygiene is the highest risk factor for bar operations
- General Comments that relate to this Inspection
Notes:Handsinks stocked; available; and used throughoutNo food is in the cooling process at this time; but operator is familiar with proper cooling proceduresAll equipment and food temps measured throughout within proper ranges; ensure that thermometers are stocked in all refer units and are EASILY identifiableDishwasher sanitizing at 100ppm; sanitizer bucket at proper level -test strips availableFacility is generally well maintained
|
3/19/2015 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
Sanitizer bucket needs to be changed out (dirty water). Ensure sanitizer is maintained between 50-100 ppm chlorine. CORRECTED
- [1] Lighting provided as required; fixtures shielded
Multiple lights are burnt out in the hood area above the grill and pizza oven. Ensure light bulbs aer replaced to provide proper light to cooking area. CORRECTED
- General Comments that relate to this Inspection
**No Violations Noted**Handsink in hallway next to bar is stocked and available -operator indicates that sink in bar area is used as a backup -ensure that handsink in bar area is stocked if hallway sink isn't availableIce machine and scoops okProduct dates okAlcohol advisory posted in women's restroomMaintenance note: approximate 4"x4" hole in drywall above men's bathroom mirrors. Repair to prevent potential pest harborage.Overall bar clean and well kept
- General Comments that relate to this Inspection
Handsinks stocked and availableDishwasher sanitizing at 100-200 ppm chlorine; test strips availableDiscussed cooling procedures; operator notes that ice baths are used to enhance cooling - all product in refer in shallow pansWalk-in refer @ 30; beef 37; sausage 38; chicken 36; lasagna 36 -raw product stored on bottom racks; all food product coveredPrep refer @ 39; blue cheese 41; lasagna 40; chicken 40; pepp 40; salami 41Small amounts of product next to grill on ice @ 43-45 -operator notes that these ingredients are only out during rush times and time is used as a control; only out 2-3 hours at a time per operatorSalad make up unit ok; soup hot held @ 156Kitchen generally well maintained
|
5/15/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked.Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop. Walk-in cooler at 40 f-chicken 38 f-pasta 37 fUnder grill cooler drawers at 36 fPrep units 34 f; 30 f-ham 40 f-turkey 41 f-steak 40 fEnsure product is completly submerged in ice when using ice baths to maintin cold holding temperatures.Cream of broccoli soup hot holding at 150 fSanitizer bucket at about 200 ppm chlorine. Ok to reduce to 50 - 100 ppm.Dishwasher sanitzing at 100 ppm chlorine.Test strips on site.Good food storage observed.Facility clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Discussed wash; rinse; and sanitize procedures - good.Bar clean and well kept.
|
7/31/2013 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Noted two cutting boards on prep units with rough surfaces from excessi scores. Replace cutting boards or turn over if bottom surface is in smooth conditions to provide for easy cleanable surfaces.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quats santizer tablets being used for 3-compartment sink. No quats test strips available in bar. Provide quats test strips for monitoring of sanitzer as for proper concentrations of 200 ppm minimum.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.3-compartment sink not set up at this time.Noted alcohol warning sign posted as required.Noted facility to be clean in general.
- General Comments that relate to this Inspection
Temperatures taken on top of refrigerated prep units: Ham 44 F; sliced cheese 40 F; spinach 45 F; alfalfa sprouts 43 F; sliced salami 41 F; sliced pepperoni 40 F. Keep lids closed when prep units no in use to keep temperatrures at 40 F or less.Walk-in cooler at 39 F. chicken breast strips 41 F; sliced sausage 41 F; two pans of lasagna 40 F; sliced cheese 40 F. two pans of lasagna with cream sauce at 47 F which was prepared few hours ago; whole prime rib 44 F; monitor temperature of foods during cooling to verify that foods are cooled within required timeframes; from 140 F to 40 F within 6 hours and from 140 F to 70 F within first two hours of cooling. Dishwasher observed at 50 ppm chlorine concentration and 135 F.Noted hand sinks in prep area and restrooms stocked and functional.Noted facility to be clean in general.Reviewed with manager employee exclusion and return to work policy that is required for GI symptoms or illness.Keep WCHD's certificate of Certified Food Protection manager posted.
|
9/20/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Chlorine sanitizer chekced at 100 ppm in 3 compartment sink.Noted hand sink srtocked and functional.Noted alcohol warning sign posted as required
- General Comments that relate to this Inspection
Soup at 153 F in soup warmer.Temperatures taken in Walk-in cooler: spinach lasagna at 39 F; meat lasagna at 39 F; spaghetti pasta 39 F.Temperatures taken in refrigerated prep units: shredded cheese 43 F and 41 F; sliced cheese 45 F; swliced turkey 40 F. sliced cheese at 39 F inside unit. Keep top of unitd covered with lids when not in use to maintaint temperatures all at 40 F or below.Dish washer checked at 140 F and 100 ppm. ensure to check sanitizer at least once dalily for proper chlorine concentrations.Noted hand sink in kitchen and restrooms stocked and functional.
|
7/27/2011 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
Noted bin of croutons with one plate left in the croutons. Dis continue using of plate to serve croutons; use a scoop with handle instead to prevent potential contamination of product. Corrected while on site
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Chlorine saniter checked at 100 ppm in 3-compartment sink.Noted alcohol warning sign posted as required.
- General Comments that relate to this Inspection
Temperatures in walk-in cooler: 2 pans of lassagana at 39 F and 40 F; one pan of pork sausage at 48 F; cooling for less than 3 hours.Temperatures on top of refrigerated prep units at 42 F to 45 F; keep top of unit covered when not in use to keep product termperatures at 40 F or below.Dish washer checked at 130 F 100 ppm chlorine concentration.Noted hand sink in kithcen and in restrroms stocked and functional.
|
8/13/2010 | Routine Inspection 1st | 98 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning sign not found posted. Provided copy of sign to manager to post; corrected at this time.
- General Comments that relate to this Inspection
No violations noted at this time.Product temperatures taken in prep coolers: lasagna dishes at 40 F and 39 F; chicken salad 43 F; sliced turkey 45 F; cooked chicken breast strips 40 F; prime rib slices 35 F.Walk-in cooler at 38 F. Temperatures taken in walk-in cooler: lasagna pan 40 F; cooked pasta pan 40 F; tri tip briskets 38 F and 37 F; ribs 39 FSanitizer pan with wiping cloths over 200 ppm; keep between 100 and 200 ppm.Dish washer's temperature at 135 ppm and chlorine concentration at 100 ppm.Hand sinks founs stocked.Restrroms found stocked.Dumpster area found clean.Keep CFPM certificate from WCHD posted on site.
- General Comments that relate to this Inspection
Hand sink found stockedBar guns and drain cups found clean.
|
6/29/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following was observed during the inspectionWalk in @ 38 f; Meatballs 38 f; Sausage 38 f; chicken 38 f.All food and drink products have current fresh dates.Freezer 0 f; All food frozen.Reach in units @ 38 f; All food stored properly; Lasanga 38 f; cheese 38; Hamburger patties 38 f; Sliced Tomatoes 38 f.Tomato soup @ 100 f; soup has been in the walk in for 1 hour. Soup in shallow pans. Discussed cooling procedures.On grill: Chicken @ 180 f; Hamburger @ 185 f.Microwave clean.Ice machine clean and scoop stored properly.Dishwasher @ 200ppm Quat.Sani buckets @ 200ppm Quat.Floors and counters clean.Dumpster area clean.Dry storage clean and organized; Knives and utensils clean.Service station clean and organized.Items discussed: Handwash policy; sick employee policy; cooking and cooling procedures.Handsink accessible and stocked.
- General Comments that relate to this Inspection
The following was observed during the inspection:Bar Guns and holders clean.Counters and floors clean.Ice bins clean and scoop stored properly.All drink products have current fresh dates.Handsinks stocked properly.
|
12/9/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Pinocchio's Bar & Grill, 4820 Vista Blvd, Sparks, NV »