- [2] Food protected during storage; preparation; display; service; transportation
Observed a bucket of seasoning topping in the prep area without a lid and a cup used to scoop topping. Need to cover all food items and use scoops with a handle to prevent contamination. Corrected on site
- [1] Non-food contact surfaces of equipment and utensils clean
Observed moldy standing water in teh reach-in fridge on the left side of the smoker - corrected on site.
- General Comments that relate to this Inspection
Handsinks cleanand stockedDipper wells clean Staff had finished stocking make-up tables; all food items were 40-43F Discussed ways to reduce bare hand contact with ready to eat foodAll food items on steam table were 147-165FAll food items covered Utensil storage goodFood storage goodNo food items cooking during inspection Sanitizer bucket 300 ppm Quat Ribs in hot holding were 135F from the smokerMeat slicer and saw clean
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5/4/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedThe floors in the back room and on the cook line have been resurfacedA copy of this report was emailed to the contact.
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1/21/2015 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors still need to be repaired. Contact said floors will be repaired first two weeks of December.
- General Comments that relate to this Inspection
All other violations have been corrected. Dipper wells have been deep cleaned Counters have been cleaned; on a monthly cleaning schedule
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7/21/2014 | Routine Reinspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed mold growing in dipper wells. The is a repeat violation from last year. Need to clean and sanitize.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to deep clean handsinks; soap dispensers and towel dispensers. Need to deep clean behind counter including tops of all units; all chords/power outlets
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors have still not been repaired from last year. Floors are severely pitted; need to repair.
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7/8/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedDipper well have been cleaned Floors have been cleaned Facility will call when floors have been resurfaced
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10/10/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed mold growing on the basin of the dipper well. Need to clean to prevent food contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed food debris and grease under the mobile heating units. Floor are deep cleaned monthly; need to remind staff to pull out units when cleaning floors. Facility is in the process of replacing floor in kitchen as it is becoming pitted.
- General Comments that relate to this Inspection
Food storage goodHandsinsk clean and stockedGloves available to staff Sanitizer buckets 200-300 ppm Quat All fridgds <=41FFood prep area clean
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9/27/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection 2nd. Reviewed with operators time temperature logs for cold holding in Ale House restaurant. Do include the names of foods that are temped on the log and document any corrective action if foods are found out of temperature. Foods temperatures recorded at various cold holding units in Ale House:Traulsen 1 door: salmon 40 F; thousand island dressing 40 F.Makeup tables: cheese at 43 F; sausage @ 44 F; tomatoes @ 40 F; and deli meats between 40-43 F.
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7/10/2012 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Observed "Traulsen" 1 door reach in refrigerator and cold holding makeup table with recorded food termperatures between 43- 54 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Operator is using "time as a public health control." This practice must be used in conjunction with time dating for time food is to be in service and time food is to be discarded. This must be done for ALL FOOD ITEMS stored in the temperature danger zone. Reviewed with operator that cold holding units must be maintained to cold hold foods at 40 F or lower. A large volume of food is being kept in the termperature danger zone with little or no controls. It is the responsibility of the Food Protection Manager to have DIRECT oversight and supervision of this process to ensure that there is clear operational management and safe practices of using time as a public health control. It is required by the Washoe County District Board of Health governing food establishments that this restaurant has cold holding equipment for the foods served; displayed and offered for sale. Using ice and water is a temporary fix for a unit that must be in good working order.
- General Comments that relate to this Inspection
Discussed with operator active managerial control of operations in kitchen of restaurant. It is imperative that the cold holding units cold hold foods at 40 F or lower regardless of the amount of time the doors to cold holding units are open and closed. Restaurant must repair the unit to cold hold foods properly and in the time frame alloted by the health authority. Failure to correct violations will result in re-inspection fees and possible suspension of health permit. FDA handout for "time being used as a public health control" was given to operator and must be followed exactly and consistently to be in compliance with the health authority. No foods can be rechilled in walk in or reheated after being stored in the temperature danger zone between 40 F - 140 F longer than 4 hours. Foods must start at the 41 F temperature to be held in this manner. Observed cold holding sheets posted on cook line. Do list all foods that will be kept in temperature danger zone.A reinspection is required to monitor for compliance and a reinspection fee will be charged which can be submitted for payment at time of health permit renewal.
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6/28/2012 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed food stored in sandwich cold holding makeup tables with food temperatures between 45-53 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.* Approximately 40 pounds of food voluntarily discarded.Discussed with operator to not use sandwich makeup table until repaired and cold holding at 40 F or lower. Do temp actual food stored in unit to ensure proper cold holding. Time may be used as a public health barrier. All foods must be time marked for the time in the temperature danger zone (including any prep time) and the time the food item is to be discarded at the end of the 4 hours. Foods may not be rechilled at the end of four hours. This procedure may be done with consistent and accurate time dating and follow up for discard. It is not recommended to use ice and water to maintain food temperatures below 40 F in this unit. Equipment shall operate and be in good repair.
- [4] Facilities to maintain product temperature
Observed "Traulsen" 1 door and sandwich makeup table/cold holding unit with food temperatures recorded above 40 F. Noted food temps. Coleslaw between 43-45 F; rice @ 44 F; raw chicken @ 45 F. Food temps recorded at sandwich makeup table recorded at 45 - 56 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed all cutting boards in Ale house in need of resurfacing or replacement. Cutting boards observed with heavy staining and deep grooves. These grooves are areas that are hard to clean and sanitize and are breeding grounds for bacteria.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Brown gravy @ 165 F; refried beans @ 175 F; baked beans @ 180 F; pulled pork @ 171 F; sauteed mushrooms @ 175 F; minestrone soup @ 180 F and final cook temperature of chicken breast at 167 F. Observed proper scoop storage in food. Handles up extended out of food. Observed good handwashing. All handsinks properly stocked with liquid soap and sanitary disposable towels. All food on line is discarded and no hot holding foods is cooled and used for next day service. Quat sanitizer recorded at 200 ppm. All wiping cloths properly stored in santizer solution between uses. No raw meats or undercooked foods served at Ale House. All hamburgers are cooked well done. A reinspection is required for cold holding units.
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6/27/2012 | Routine Inspection 1st | 89 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed several cutting boards in poor repair. Do replace cutting boards with heavy stains and gauges. These cracks in cutting boards are places where bacteria breed are hard to clean.Observed meat slicer with visible soil. Reviewed with operator standard operating procedures for meat slicer. Meat slicer is to be clean after each use.* Corrected on site.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Grilled onions @ 160 F; refried beans @ 160 F; baked beans @ 170F and final cook temperature of chicken fillet @ 200 F. Reviewed process of cooking raw chicken on flat grill with operator. All chicken is cooked to final cook temperature of 165 F or higher. Cold holding temperatures recorded below 44 F. Discussed with operator to adjust thermostat to cold hold food at 40 F or lower. Raw hamburger patties temped at 44 F; cheese slices between 41-43 F and deli turkey slices @ 43 F.Dipper well operational. All handsinks properly stocked with liquid soap and sanitary disposable towels.Do post consumer advisory for raw and undercooked foods in a conspicous spot in restaurant; on menu or on a table tent by 10/21/11.
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10/14/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.
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11/29/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed food on makeup tables with cold holding temps. recorded between 42-47 F. No food is kept longer than 4 hours (upon rotation) on units. Discussed with operators to keep lid closed to makeup tables or provide lids so that all food cold holding is cold holding below 40 F. Do lower thermostats.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed gasket in french fry reefer in need of replacement. Order new gasket and replace torn one to provide a proper seal.Clean all handles to makeup tables/cold holding unitss of all food debris buildup to prevent possible cross-contamination.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths improperly stored.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed open employee drink at hostess station. All employee drinks must be covered and a straw provided it to be stored and stored in a designated area away from public food and clean equipment.
- General Comments that relate to this Inspection
Notes:All hot holding temps. checked OK. Reviewed with operator to have employees remove all dangly jelwrey and bracelets if handling food. 2nd CFPM: Magdaline Barry; do have her acquire her Washoe County Food Protection Manager Certificate.
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11/24/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinspection. Thank you.
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10/27/2009 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Facility shall label all dry ingrediants when transferred from its original stock container to another food grade container. All food should be coverend when not in use or when cooling.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- General Comments that relate to this Inspection
Notes:Do monitor and check levels of Quat sanitizer to be at levels between 200-400 ppm. Handsinks properly stocked and facility is clean and organized.Reviewed with operator cooling process of cooked foods prior to cold holding. Do not store food out of temperature for longer than 4 hours.
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10/21/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Refrigeration reach-in system operating within acceptable zones at 37 degrees ambient temperature. No temperature violations or equipment problems noted. All violations corrected.
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12/3/2008 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed chicken wings in cold-holding unit at 50 degrees. Chicken wings were discarded immediately. Engineering was contacted immediately to correct/ repair small cold-holding unit.
- General Comments that relate to this Inspection
Final cook temperatures/ hot-holding checked good; pork ribs cooking at 198 degrees; gravy at 154 degrees; beans at 148 degrees.Handsinks stocked with sanitary towels and soap.Sanitizer buckets available with 200-300ppm quatinary ammonia.All dishes are washed in the main kitchen; dishwasher observed with a final rinse temperature of 184 degrees.Please call Scott Baldwin @ 636-2405 when repairs are complete on the cold-holding unit. All potentially hazardous food must be kept in another unit until repairs are complete.
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11/26/2008 | Routine Inspection 1st | 95 |
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