- [2] Food protected during storage; preparation; display; service; transportation
-Observed ice dripping onto open food product in the walk in freezer. Product was voluntarily discarded. Ensure freezer is repaired within 7 days; 08/10/15; to prevent ice from building up and contaminating food products.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Observed base covings not attached to the wall in the dish washing area. Ensure base covings are attached within 7 days; 08/10/15; to make the surfaces sealed; smooth and easily cleanable and also to prevent water damage.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Consumer advisory posted.-Sanitizer at 300 ppm Quat.-Test strips available.-3 compartment sink clean and accessible. Not set up during the inspection.-No signs of pests or vermin.
- General Comments that relate to this Inspection
Notes:-Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Make up unit on right at 40F. Cheese 40F; tomato sauce 41F.-Make up unit on left at 29F. Sausage 34F; chicken 38F; ham 35F; pineapple 33F; tomato 33F.-Cooked chicken wings at 205F.-Walk in cooler at 36F. Tomato 38F; peppers 38F; pepperoni 38F. Lights properly shielded. Product stored off floor.-Walk in freezer at 0F. Lights properly shilded. All product frozen.-Reach in freezer at 0F. All product frozen.-Salad bar temperatures good. Boiled egg at 40F; tomato 40F.-Hot holding chicken wings at 143F.-Prep surfaces were clean and knives clean.-Cutting boards were smooth and clean.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Test strips available.-Sanitizer buckets at 300 ppm Quat.-Utensils were clean and properly stored.-Food stored properly al least 6 inches from the floor.-Chemicals stored properly.-PCO is High Dessert every two weeks. No signs of pests or vermin.-Outside garbage stored properly.-Per manager no other individuals have a CFPM certificate and no individuals have failed a CFPM exam within the past year.
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8/3/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed during inspection Handsink clean and stockedNo sanitizer solution in front sink to testFood storage okFridges <=40FUtensil storage goodBathrooms clean and stocked
- General Comments that relate to this Inspection
No violations observed during inspection 3 compartment sink: 300-400 ppm Quat; ensue all staff know proper contact time Bathroom clean and stockedEnsure all scoops have handles to prevent contamination and minimize hand contactHandsinks clean and stockedAll fridges <=40FFreezer <=0FExpiration dates on dairy currentAll salad items on ice
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7/8/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink clean and stockedAll fridges <=41FFood storage goodAll salad items on ice which is changed dailysanitizer bucket 50-100 ppm Cl
- General Comments that relate to this Inspection
Handsink clean and stockedAll fridges <=41FFreezer <=0FFood storage goodRecommend contacting hood cleaning company to confirm next scheduled cleaning since the sticker on the hood said they were due for the next cleaning in Sep of 2013Recommend repairing or replacing back door to outside as it is bent and may allow access by vermin or insectsObserved construction; repair work on the wall near the 3 compartment sink; ensure all food and clean items are protected during construction and ensure all surfaces are cleaned and sanitized after construction completion to prevent cross contamination
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11/27/2013 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
Observed metal bowl used for a scoop for cheese and stored directly inside cheese container at makeup table. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.* Corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed facility without a thermometer to record final cook temperatures of chicken. Raw chicken is cooked at facility and needs to be temped for a final cook temperature of 165 F. Observed inaccurate thermometer at reach in refer. Ranch dressing recorded at 40 F with health inspectors thermocouple. Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Storage; handling of clean equipment / utensils
Observed plastic forks stored improperly at salad station. Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Handsinks properly stocked with liquid soap and sanitary disposable towels.Alcohol warning posted on wall in bar area.Salad bar is located on countertop of bar. Handles to food utensils properly stored with handles extended out of food product. Walk in recorded at 38 F. Chlorine sanitizer recorded at 100 ppm.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F. Cold holding temperatures recorded:Mozzerella cheese @ 40 F; diced ham @ 42 F; yellow cheese @ 41 F and pizza sauce @ 30 F.Final cook termperature of chicken wings recorded at 192 F. Chlorine sanitizer at 3 compartment sink and at sanitizer bucket recorded at 100 ppm.Chemicals properly stored and labeled.Handsnks properly stocked with liquid soap and sanitary disposable towels.Pizza boxes stored off floor. Bathrooms observed clean.Alcohol warning posted in bar area. Discussed with operator to store all employee items such as purses and personal food separate from food service equipment and public food. Designate a bin or container and label all employee food with employee's name to prevent misuse. Do not allow employees to store their personal artifacts directly onto food service items.No fresh food is placed over old at salad bar station. A new container of food is brought out each time one food container is low or used completely.
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10/25/2012 | Routine Inspection 1st | 95 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Restaurant is undergoing plumbing work and restaurant floors in several areas have missing floor tiles. Please replace or repair floor to be smooth; durable; and easily cleanable surface.Do replace missing floor tiles in janitors closet where mop sink is located.
- General Comments that relate to this Inspection
All violations from 10/17/11 have been corrected. Thank you.Discussed with operator to lower the concentration of chlorine sanitizer to be at levels between 50-100 ppm. Do use chlorine test strips to test sanitizer for proper makeup. Test strips are on site.
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11/1/2011 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed 1 box of celery stored on floor of walk in reefer; observed several boxes of frozen food stored on floor of walk in freezer. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.* Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed fan guards in both walk in units with heavy dust debris buildup. Do remove dust from fanguards to prevent dust from falling onto food stored inside units. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Single service: articles; storage; dispensing; used
Observed several bundles of pizza boxes stored on floor of back kitchen. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed men's restroom in poor repair. Observed mop sink/utility closet in men's room heavily soiled from repeated use. Discussed with operator to maintain a clean and sanitary environment inside this utility closet and in men's restroom. Men's restroom must be maintained in a clean and sanitary condition and in good repair. Consider locking men's restroom to prevent vandalism.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several missing floor tiles missing or broken throughout facility. Currently; plumbing work is being done after hours at restaurant and bar areas. Reviewed with operator to properly store and or cover all food and equipment from being exposed to construction operations. Do replace all missing or broken floor tiles in men's restroom and throughout to provide a smooth and easily cleanable surface. Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [5] Necessary toxic items properly stored; labeled; used
Observed 5 bottles mostly spray bottles with unknown chemicals or chemicals recycled into spray bottles with wrong label. Label all containers of toxic chemicals with name of contents to prevent misuse.* Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed broken equipment stored in back corner of back entrance. Do remove items not used in the operations of the business to prevent vermin attraction and to keep restaraunt from becoming cluttered. Removing clutter will assist in keeping restaurant clean.* Corrected on site.
- General Comments that relate to this Inspection
Walk in reefer recorded @ 36 F.Handsinks properly stocked with liquid soap and santary disposable towels. Ice machine is cleaned and santized on a regular basis. Discussed with operator to sweep back garbage area at back door of all loose gravel and debris. Do recaulk handsink to wall in back dish room. Observed mold on caulking at handsink.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F. Cold holding temps. recorded: shredded mozzerella cheese @ 38 F; sausage pieces @ 34 F and cut bell peppers @ 35 F. No food observed cooking at time of inspection.Do lower concentration of chlorine at sanitizer compartment to be at levels between 50-100 ppm. Test strips on site for chlorine.Do keep wet wiping cloths in sanitizer solution between uses to prevent bacteria growth.A reinspection is required.
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10/17/2011 | Routine Inspection 1st | 87 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Facility shall clean floor in janitor's closet and by rear exit of all food debris.350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Facility shall replace floor in men's restroom. Floor observed to be in poor repair. Replace floor to be smooth; non absorbent and easily cleanable.
- [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 lights in beer walk in cooler. Observed pizza and other food products stored in same walk in.
- General Comments that relate to this Inspection
Reviewed employee sick policy; all checked OK>All use by dates current.Chemicals properly stored. Facility is clean and organized.Facility shall provide a covered trash receptacle in women's bathroom by 05/12/10.
- General Comments that relate to this Inspection
Cold holding units checked OK.Cold holding temps. recorded: sausage @ 30 F; pizza sauce @ 32 F.Bleach sanitizer @ 50 ppm.Food properly stored; all use by dates current.Chemicals properly stored.Discussed with operator clean and new plate policy at buffet line. All handsinks properly stocked.Garbage area clean.
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5/5/2010 | Routine Inspection 1st | 98 |
- [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.Ranch container in walk in reefer scoop pitcher submerged in ranch sauce.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Provide light bulb and light shield in walk in cooler
- [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.Light Bulb in Walk in refrigerator not shielded. Will need to provided a light shield for light bulb in walk in refrigerator.
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsinks stocked and accessible.Counters and floors clean.Walk in refrigerator @ 38 f. All drink products stored properly.Alcohol warning sign posted on wall behind bar.No smoking sign posted.
- General Comments that relate to this Inspection
The following was observed during ther inspection:Walk in Reefer @ 38 f. All food properly stored.Freezer @ 0 f. All food frozen.Reach in units @ 38 f. All handles clean. Pepperoni 38 f; Sausage 38 f; Cheese 38 f; Mushrooms 38 f; Chicken wings 32 f.Deep fryer; Chicken wings @ 170 f.Hot Holding: Chicken Wings @ 160 f.Handsinks stocked and accessible.All utensils and dishware stored properly; clean; and organized. All floors and counters clean.Bathroom clean and stocked.Dumpster area clean.
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4/30/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All corrections/violations from 2/1/2008 complete; refrigeration gaskets on order.
- General Comments that relate to this Inspection
All violations/ corrections from 2/1/2008 corrected. Refrigeration gaskets on order.
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2/11/2008 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed chicken wings placed in the freezer while still hot. Potentially hazardous food; requiring refrigeration after preparation ; must be rapidly cooled to a safe internal temperature by utilizing; if necessary; such methods as shallow pans; agitation; quick chilling or water circulation external to the food container. The cooling period must not exceet 4 hours....... Section 030.315 Washoe County Regulations Governing Food EstablishmentsViolation corrected on-site; discussed proper cooling procedures with management.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Shall seal handsink in dishwasher room to wall with caulking.Shall repair loose door on three-door reach-in refrigeration unit.Shall clean condenser unit cover on three-door reach-in refrigeration unit.
- [1] Non-food contact surfaces of equipment and utensils clean
Shall clean and sanitize bar handsink and remove all "mold-like" substance and caulking with heavy "mold-like" substance.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Shall clean and sanitize area under three-compartment sink area; in addition; clean and sanitize floor drain with "mold-like" substance.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Shall remove all box coverings on floor and replace with restaurant grade floor mats.Shall repair all missing; damaged; and loose base coving throughout the restaurant to ensure a cleanable environment.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Shall remove box material covering from ceiling and replace with approved ceiling tiles
- [1] Lighting provided as required; fixtures shielded
Shall replace all missing and damaged light covers in kitchen area. Protective shielding will help prevent possible mercury from entering the food supply if the bulb brakes.
- General Comments that relate to this Inspection
Bar handsinks properly stocked with soap and sanitary towels.Restrooms properly stocked with soap and sanitary towels.Please ensure NRS 446 ( Health Warning) is properly posted in bar area. (copy given to operator.)Bar reach-in refrigeration units checked ok at 38 degrees.
- General Comments that relate to this Inspection
Hot-holding temperatures and cooking temperatures checked ok. Pizza cooking at 385 degrees with all pizza being cook to order. Chicken wings checked ok at 146 degrees. Hot-holding foods are never left on buffet line greater then four hours.Three compartment sink sanitzation checked ok at 100ppm chlorine.Restrooms and handsinks properly stocked.Discussed cooling procedures and how to cool foods rapidly. (Reminder: never place hot-foods in walk-in cooler or freezer.)All violations shall be corrected in one week by 2/8/2008
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2/1/2008 | Routine Inspection 1st | 90 |
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