- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Unused non-working 2-door deli make table cooler. Now a non-working 2-door reach-In unit in facility. Repair; replace; remove or find an alternate use. Facility labeled both units for storage and awaiting service.
- General Comments that relate to this Inspection
Notes:-Facility removed eggs from walk-In which were stored next to ready to eat food items. Facility still has raw bacon stored above ready to eat food items. Facility does not have enough room in Walk-In cooler for all there perisable food items.-Facility has label both reach-In units as storage only awaiting service.
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3/15/2016 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Unused non-working 2-door deli make table cooler. Now a non-working 2-door reach-In unit in facility. Repair; replace; remove or find an alternate use. Repeat violation
- General Comments that relate to this Inspection
Notes:Non working equipment is a reoccuring violation and requires a reinspection to ensure compliance.-Anthony Shulman is the only CFPM for the facility and no other employee has taken the CFPM test during the past year.-Hand sinks properly stocked and used.-Walk-In 39F.-Freezer 3F.-Three compartment sink ok.-Test stripes available.-Hood clean.-All lights properly shielded.-All items stored at least 6" off the ground.-All chemical bottles properly labeled.-Mop sink ok.-All chemicals properly stored.-Bathroom properly stocked.
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3/7/2016 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Buildup of grease on the side of the fryers and grill. Clean and maintain clean.The liquor storage shelving must be constructed of a non-absorbant and easily cleanable material. Currently the operator is storing liquor on raw plywood shelving. Paint or seal so that the finished surface is smooth and easily cleanable.
- [5] Necessary toxic items properly stored; labeled; used
Observed two unlabeled chemical spray bottles at the mop sink storage rack. Ensure that all chemicals are clearly labeled to prevent misuse. Corrected on-site.Observed weed killer and acetone in the kitchen area near the mop sink. Ensure that all chemicals not necessary to the operation of the business are removed. Corrected on-site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Unused non-working 2-door deli make table cooler. Repair; replace; remove or find an alternate use.
- General Comments that relate to this Inspection
OBSERVATIONS:- All hand sinks were stocked and operational.- All refrigeration observed at or near required temperatures (walk-in 36F; 2-door reach-in 40F; freezer -5F).
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1/16/2015 | Routine Inspection 1st | 93 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Remove unused and equipment; mats and debris from the dumpster enclosure area. Maintain clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is an accumulation of grease and food debris on the floor under the fryers and grill - Clean and maintain clean.
- General Comments that relate to this Inspection
NOTES:- 2-door freezer at 19F; walk-in 40F.- Hand sinks stocked and operational (restroom and kitchen)- Chemicals properly stored and labeled.
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3/3/2014 | Routine Inspection 1st | 98 |
- [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.Observed prep area; ticket machine; food scale dirty with food stains - clean on regular basis to maintain sanitary condtions. Correct before food operation begins.*Observed in fryer cabinets grease build up. Clean in fryer cabinets on regular basis to maintain sanitary conditions. Correct by 7/21/13.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cheeses @ 39 f. Keg lines clean. Floor ok. Large freezer @ 0 f. All food products frozen. Standup refrigerator @ 40 f. Cheese 38 f; Veggies 38 f. Ice machine clean and scoop stored in clean container. Handsink stocked properly and accessible.3 compartment sink operational and no leaks in plumbing. Hood/grill area clean.
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7/15/2013 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all food contact surfaces; handles; sink basins; gaskets; and shelves. Maintain all surfaces in kitchen clean to avoid cross-contamination.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall maintain a sanitizer bucket for wiping down food contact surfaces with 50-100ppm chlorine or 200-400ppm quatinary ammonia.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed front handsink without sanitary towels; facility shall maintain sanitary towels and soap at handsink at all times for effective handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment; especially around grill area; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:No food preparation observed at the time of inspection; reviewed cook temperatures with operator. Facility has very minimal food operations.....Three-compartment sanitization procedures checked ok.Walk-in refrigeration holding at <40 F. cheese at 38F; bacon at 37F; tomatoes at 39F.Reviewed the importance of handwashing and wearing gloves when preparing ready-to-eat food products.
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10/4/2012 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-surface cutting board at make-up refrigeration unit; cutting board must be smooth and easily cleanable to prevent microbial growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floors under fry machine; observed build-up of grease.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall organize shelves/racks and remove unncessary articles not related to food preparation (tools; ski set; paint; etc.) This will help with cleanability.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(limited food products and food preparation observed); cold-holding checked good; sour cream at 41 degrees; cheese at 37 degrees. (most protein products kept frozen) Most cooking from frozen state to fryer and made to order.Walk-in checked at <40 degrees ambient temperature; please monitor date marking codes and ensure a maximum hold time not to exceed (7) days.Handsink checked stocked and functional; reviewed handwashing and employee illness policies.Three-compartment sanitization procedures checked good; sanitizer checked at 50-100ppm chlorine.
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10/24/2011 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove caulking at three-compartment sink and re-caulk; observed growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor in walk-in refrigeration unit; clean floors under equipment; and clean floor drains.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed kitchen with several unnecessary articles; food preparation areas shall be kept free of items not used in the kitchen to ensure cleanability and a sanitary environment. (especially ensure no toxic paints etc)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility needs to perform a deep cleaning in food preparation areas; ensure good cleaning under equipment. Facility shall clean handsinks and all wash basins****No toxic chemicals shall be kept in the kitchen; remove acetone immediately....Cold-holding checked good; cheese at 37 degrees; tomatoes at 38 degrees; ranch (white sauce at 38 degrees.)Walk-in refrigeration checked at approximately 35 degrees ambient temperature.Remove all items not used in the kitchen/food preparation environment; slot machines; paint; chemicals; tools; chairs; vacuums; etc.....
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8/10/2010 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean two-door reach-in freezer unit; unit observed with food debris.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall repair refrigeration units not in use or remove equipment not in use from the facility.
- General Comments that relate to this Inspection
Notes:No hot-holding temperatures or cooking temperatures observed at the time of inspection.Facility uses three-compartment sanitization procedures for warewashing; test strips and chlorine on-site.Cold-holding checked ok; tomatoes at 38 degrees; cheese at 41 degrees.Recommend date marking all food products in walk-in refrigeration unit.Sanitizer buckets available with 50-100ppm chlorine.Observed handwashing at the time of inspection; all sinks stocked with sanitary towels and soap.
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8/26/2009 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Floors under fryers and stove need to be thoroughly cleanedClean floor drains in kitchen
- General Comments that relate to this Inspection
Handsinks properly stockedFreezer 3.2F all items frozen solidReach in refrigerator 32.6F; contains produce and condimentsWalk in 36F; contains bread; produce and beerIce machine clean; scoop stored properly
- SECTION XVII: ABATEMENT DATE
Areas must be cleaned within 7 days (by 9/2/08)
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8/25/2008 | Routine Inspection 1st | 99 |
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