- General Comments that relate to this Inspection
No violations noted @time of inspectionReach-in cooler @34FReach-in wine & glass cooler@37FBeer spigots cleanSanitizer bucket used to wipe down counters - tested - 100 ppm Cl3-comp sink used for Barware - tested - 100 ppm ClCustomer Restrooms clean and stocked
- General Comments that relate to this Inspection
No violations noted @time of inspectionTemps noted:Freshly cooked Pepperoni Pizza @194FNitro Wings @ !86F*Note: All Chicken Wing ordedrs are individually Temp checked to be at min. of 175-180F before platingWalk-in Frzr @-4FWalk-in Refrig @35FReach-in Refrig/Prep table @37FCondiments were all <40FGrated cheese @38FSalami @37FCooked Sausage bits @37FLinguica @39FPrep tables were cleanSanitizer bucket in Kitchen - tested - 200 ppm Quat3-comp sink used for utensils - tested - 200 ppm QuatCustomer restrooms were clean and stocked
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8/26/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on previous insp. have been corrected-No new violations notedAll temps looked goodAll prep surfaces were cleanAll flooring was repairedAll sanitizer buckets + 3-comp sink were good @100 ppm Cl
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11/5/2014 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Do not store personal food above food to prepare pizzas; Put all personal foods on the bottom shelf in a marked "Emp. Food" bin - This violation was found in both walk-ins.
- [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.350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Need to repair all broken and cracked Terrazzo and asphalt tiles in kitchen/food prep areas and women's restroom; Deep clean all floors.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to clean ceiling above 3-comp sink and clean utensil storage area.
- General Comments that relate to this Inspection
Handsink was fully stockedBeer cooler was clean and <40FAll Dairy was currentSanitizer bucket used t wipe Bar - tested - 100 ppm ClAlcohol Advisory was in placeCustomer Restrooms were clean and stocked
- General Comments that relate to this Inspection
-Handsink was fully stocked-All pizza condiments were <40F-Walk-in Refrig. @37F-Walk-in Frzr @-3F* Do not store personal food above food to prepare pizzas; Put all personal foods on the bottom shelf in a marked "Emp. Food" bin - This violation was found in both walk-ins.* Need to clean ceiling above 3-comp sink and clean utensil storage area.* Need to repair all broken and cracked Terrazzo and asphalt tiles in kitchen/food prep areas and women's restroom; Deep clean all floors.-All Reach-in coolers were <40F-Cooked pizza temp. @207F-3-comp sink used for utensils - tested - 100 ppm ClPrep tables found clean-Customer restrooms were fully stockedFlooring - ~36 Terrazzo tiles and 36 Asphalt tiles30 day mandatory re-inspection
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7/7/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFloor near 3 compartment sink has been repairedAll floor areas have been cleanedCondensate tube has been installed into a floor drain
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10/1/2013 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Contact said he did not know if the wheels had been repaired. Need to repair wheels so unit can be moved to facilitate proper cleaning.
- [1] Installed; maintained
Observed a condensate tube coming from the ceiling above the walk-in fridge and draining into a plastic bucket. This bucket is emptied throughout the day. The condensate from this until either needs to be plumbed into a floor drain that meets current plumbing code standards or draining into an evaporative pan that meets fire and plumbing standards.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The floor near the 3 compartment sink has not been repaired and the contact did not know when it was going to be repaired. Floor needs to be repaired to prevent water pooling; vermin attraction and facilitate proper cleaning.The floor under the make-up table next to the oven still has a layer of grease and dirt underneath. Unit needs to be moved and the floor needs to be deep cleaned to prevent vermin attraction. Improved cleaning under the fryer units and the other make up table was observed.
- General Comments that relate to this Inspection
All items listed above must been corrected within 14 days from today or a reinspection fee will be issued. Handsinks clean and stocked Facility is utilizing towels and cardboard to control oil accumulation under the fryer and back wall and area is being cleaned on a more routine bases
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9/13/2013 | Routine Reinspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Contact said some of the wheels on the make up tables are broken or missing; these items need to be repaired so units can be moved to facilitate proper cleaning under the units.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The floor near the back 3 compartment sink is pitted and pooling water; this is currently getting repaired. Need to repair floor so it is smooth; sealed and easily cleanable to prevent vermin attraction and facilitate proper cleaning. This portion of the floor needs to be repaired within 14 days from today; 06/4/13.There are broken tiles and tiles with missing grout in front of the fryer; observed grease and water pooling in these areas. This part of the floor needs to be repaired by next routine inspection to prevent vermin attraction and facilitate proper cleaning.Observed grease build up; dirt and food debris under the oven; both make-up tables and the fryers. Also observed an empty sauce container under one of the deep fryers. Need to degrease and deep clean the floors under the units listed below; these items need to be deep cleaned and degreased on a more routine basis to prevent vermin attraction.
- General Comments that relate to this Inspection
Handsink clean and stocked Fridge <=41FBathrooms clean and stockedFood storage goodsanitizer bucket 50 ppm Cl; advise using cooler water in sanitizer bucket to slow the decomposition of the chlorine sanitizerSanitizer buckets changed throughout the day
- General Comments that relate to this Inspection
Fridge <=41FFreezer <=0FAll toppings are stored in food graded containers with lidsAll hot food items are held under heat lamp during lunch buffet and food is replaced every 30 minutes All salad items are iced and rotated after lunch; ice is changed daily Sanitizer bucket 100 ppm ClHandsinks clean and stocked; observed good handwashing by staff during inspection Food storage goodStaff monitors customers and reuse of plates; cutomers are directed to ask staff for a new plate; contact said they are going to install a sign that directs cutomers to refrain from reusing plates for buffet
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8/28/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed a stack of boxed fries on floor of walk in freezer. Observed 4 boxes of bag in the box soda system stored in floor of bar area. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.* Corrected on site.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored througount the restaurant and bar area. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Observed leak at both hot and cold sides of faucet handles in women's restroom restricting water pressure from fuacet. Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you;Cold holding units checked OK and recorded < 40 F.Chlorine sanitizer at 3 compartment sink recorded with 100 ppm.Handsinks properly stocked with liquid soap and sanitary disposable towels. Bar observed clean and organized.Please post alcohol warning in women's bathroom or in bar area. A copy was printed for operator.
- General Comments that relate to this Inspection
No food observed cooking at time of inspection. All cold holding units checked OK and recorded < 40 F.Walk in at 38 F; walk in freezer @ 10 F. Thermometers present in all units. Chemicals stored and labeled properly.Handsinks properly stocked with liquid soap and sanitary disposable towels. Chlorine sanitizer at sanitizer bucket recorded at 100 ppm.Restrooms observed clean and stocked.Discussed with operator to keep lid to garbage dumpster closed when not in use to prevent vermin attraction.Cold holding temperatures recorded on makeup line:Pizza sauce @ 40 F; mozzerella cheese @ 41 F and diced ham @40 F. Do replace or grout areas where missing floor tiles are in front of the fryers. Observed heavy food debris buildup in these junctions between floor tiles or where floor tiles are broken and missing.
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10/24/2012 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several missing floor tiles throughout restaurant. Floor shall be finished to be in good repair; smooth and easily cleanable. Discussed with operator to seal concrete in walk in units or install floor tiles.Do replace missing ceramic tiles under urinal in men's restroom.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed garbage area with loose litter around trach receptacle and broken equipment stored outside restaurant. Do remove clutter and items no longer used in the operations of the business to prevent vermin harborage.Do clean soda cabinet of all loose food debris. Seal all bare particle board and or Fiberglass reinforced plastic board in both men's and women's restrooms to prevent mold buildup. Finsih surfaces shall be smooth and easily cleanable and impervious to water.
- General Comments that relate to this Inspection
All cold holding units checke OK and recorded < 40 F.Handsinks properly stocked with liquid soap and sanitary disposable towels.Bar is clean and organized; Dairy dates current.Test strips available and sanitizer is tested for proper concentration daily.
- General Comments that relate to this Inspection
Yolanda Garcia; Kacy Henrikson; Kevin Minetto; Robert Gutierrez and Joselyn Azenon has all taken Serv Safe course and passed. Please acquire Washoe County Food Protection Manager certificate by brining in passing test results (certificate from ServSafe); $28.00 and a picture ID to Washoe County complex; building B upstairs. Final cook temperature of chicken wings 240 F. All cold holding units checked OK < 40 F. All food properly stored 6 inches off ground. Do seal bare wood on door of walk in reefer (vegetable & beer reefer) to be smooth and easily cleanable and impervious to water.All handsinks properly stocked with liquid soap and sanitary disposable towels.Chemicals properly stored and labeled.
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10/18/2011 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
080) 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.Provide a thermometer in reach in freezer where chicken wings are cold held. All chicken wings observed frozen.
- [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 plastic pitcher used as a scoop for ranch dressing stored in 25 gallon rolling container.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair leaking line in beer keg reach in cooler and clean reach in reefer of all liquid and mold growth.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Facility shall clean under and around spouts of soda fountain machine.
- [1] Storage; handling of clean equipment / utensils
Observed clean wiping cloths and aprons stored on floor of facility.Facility shall provide a place for employee's to hang up their aprons and store clean wiping cloths off floor to prevent possible cross contamination.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Facility shall store all cardboard pizza boxes off ground. * Corrected on site.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed outside area behind back door with cardboard boxes and items that need to be discarded. Facility shall remove clutter and remove items not used in the operations of the business to prevent vermin harborage.
- [1] Rooms and equipment - vented as required
Repair non working vents in both men and women's bathroom and clean vent fans of all dust accumulation.
- General Comments that relate to this Inspection
Cold holding units recorded < 40 F.Handsinks properly stocked with liquid soap and sanitary disposable towels.Bleach sanitizer bucket @ 50 ppm.All chemicals properly stored.Action items to be corrected:1) Facility shall post alcohol warning in women's bathroom.2) Replace handle to sliding door on reach in reefer in bar area.3) Caulk behind men's handsink.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Shredded cheese @ 42 F; sausage @ 37 F; pizza sauce @ 41 F.Reviewed with operator to monitor cold holding units to be at 40 F or lower. Reviewed with operator handwashing procedures and proper makeup of bleach/chlorine sanitizer. Observed sanitizer at levels between 50-100 ppm in 3rd well of 3 compartment sink and at all sanitizer buckets.
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5/4/2010 | Routine Inspection 1st | 91 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed one of the walk-in refrigeration doors without a gasket. Facility shall install a gasket on the walk-in door to maintain a good seal.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink without sanitary towels. All handsinks must have sanitary towels and soap at all times for effective handwashing. (corrected on-site)
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean and sanitize behind three-compartment sink. Wall observed with substantial debris.
- [1] Lighting provided as required; fixtures shielded
Observed lights in food preparation area without proper shields. All lighting in food preparation must be properly shielded. (plastic light shield or protective tubes with end caps.)
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Three-compartment sanitization procedures at bar checked ok at 50-100ppm chlorine.Handsinks stocked with sanitary towels and soap; however; never place any items in handsink. Handsink MUST be completely clear at all times.Provided copy of (NRS 446 Health Warning for bar)Refrigeration with dairy product checked ok at 37 degrees.Bar observed clean and organized.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Final cook temperatures/ hot-holding checked ok; chicken wings observed cooked to 189 degrees; pizza hot holding >140 degrees.Cold-holding checked good; ham at 38 degrees; cheese at 37 degrees; sausage at 38 degrees.Three-compartment sanitization procedures at the restaurant sink and bar sink checked ok. (chlorine levels observed above 50ppm.)Sanitizer buckets available with 50-100ppm chlorine.Observed walk-in refrigeration at 36 degrees; raw products properly stored. Recommend date labels on all products.
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3/23/2009 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed damaged reach-in refrigeration gasket on unit near the cutting area. Shall replace reach-in refrigeration gasket.Shall replace/ repair FRP material near deep fry units. Some of the FRP was observed detached from the wall.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Shall replace broken/ damaged tiles in back of the kitchen. Several tiles have been replaced since the last inspection; however; several tiles are still damaged.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed heavy build-up on vents over food preparation areas. Shall clean and sanitize vents over food preparation areas.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall remove reach-in refrigeration unit not currently in use. This will improve cleanability in the bar area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks and restrooms properly stocked with sanitary towels and soap.Three-compartment sanitization procedures checked ok.Reach-in refrigeration unit with dairy product checked at 35 degrees.note: please keep chemical test kits at the bar area to ensure staff monitor sanitization procedures throuhout the day.Shall post NRS 446 (Health Warning) in public view.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken fingers holding at 151 degrees; product is usually never out hot-holding more then 2 hours. Pizza is cooked at approximately 600 degrees for six minutes.Cold-holding checked good; sausage at 38 degrees; ranch at 41 degrees.Three-compartment sanitization procedures checked ok at 50-100ppm chlorine. Please keep chemical test kits near the three-compartment sink area.Sanitizer buckets checked good at 50-100ppm chlorine.Reach-in refrigeration temperatures checked good at 38-43 degrees.Restrooms and handsinks properly stocked with sanitary towels and soap.
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4/21/2008 | Routine Inspection 1st | 96 |
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