- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
There were not handtowels on the handsink on the line and the dispensor in the bus station was not working. Keep hand sinks stocked with soap and paper towels at all times to ensure proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
This area is going to be remodeled this summer and plans have been submittedAll food items were 135-167FTong use good for ready to eat items like salad Sanitizer bucket 200 ppm ClFood storage goodFridges <=40FSome food items are cooled down after lunch or dinner and other items are taken to the employee break room.
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5/4/2015 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
Sanitizer buckets has <200 ppm Cl Quat - Corrected on site
- General Comments that relate to this Inspection
Handsinks clean and stiockedAll hot holding 135F-155FFood storage goodBatter and comingled eggs on icesalad items on ice
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7/8/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Reviewed process for managing taco stand in front of sports book which runs from 16:00-19:00. All food comes from the main kitchen; cold items are held with ice and hot food is hot held in a commercial steam bath. All food is discarded after the stand is closed. All food storage goodAll fridges <=41FHandsinks clean and stockedFacility is in the process of having a seal in the main dishwasher replaced to prevent water from pooling under the unit Sanitizer buckets 200-300 ppm ClReviewed exclusion policy and employee illness management systemsliced beef 167Fbeans 180F
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9/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you;Recorded temperatures at buffet line:Cheese potatoes @ 180 F; broccoli & cheese @ 158 F; chicken marsala @ 171 F; chicken alfredo @ 171 F; meat ball spagetthi @ 160 F; lasagna @ 162 F; surface temperature of beef roast @ 147 F; chili @ 170 F and minestrone soup @ 147 F. Buffet items are turned over almost every hour. Staff monitosr buffet line for customers using new clean plate every time they serve from buffet line. Handsiniks properly stocked with liquid soap and sanitary disposable towels. Quat sanitizer recorded with 200 ppm. Scoops stored properly in food with handles up extended out of food. Reviewed with operators cleaning and sanitizing of soft serve machine which is done 3 times a week. Gaskets and working parts are taken apart and wash; rinsed and sanitized.Front of house dining area has been remodeled and is clean and in good repair. Floors under buffet line is impervious; smooth and easily cleanable.
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7/10/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations at time of inspection.Hot holding temps. recorded:Brown gravy @ 149 F; mash potatoes @ 171 F; chicken caccitore @ 195 F; lasagna @ 199 F; fried rice @ 151 F; scrambled eggs @ 148 F.Quat sanitizer recorded @ 200 ppm.Handsinks properly stocked with liquid soap and sanitary disposable towels.Cold holding temps. recorded from 41- 47 F. Operators use time as a control. All food cold holding is not held out of temperature longer than 2 hours. Restaurant will be creating a time/temperature storage log for all buffet items cold holding. Do include the time for preparation of food being cold held on buffet line. Reviewed with opeator that food cannot be stored out of temperature in the temperature danger zone 40-140 F longer than 4 hours. Action items to be completed:Chain Carbon Dioxide tank to wall in ice room to prevent tank from falling.Remove dust debris buildup on Pepsi fountain machine in hostess station room.Seal wall next to handsink in hostess station to be smooth; clean; impervious to water and in good repair.
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10/12/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you;Rice cooker temped at 178 F hot holding white rice. No leaks in dishwashing room.
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11/29/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or below to prevent bacteria growth.Observed rice cooker hot holding white rice with recorded temps. between 120-130 F. Facility will monitor rice cookers or replace them so that hot holding of rice is at 140 F or higher.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed leak in dishwashing room under high temp. dishwasher. Repair leak.
- General Comments that relate to this Inspection
Hot holding temps. recorded:BBQ chicken @ 198 F; vegtable medly @ 190 F; mash potatoes @ 163 F; and country gravy @ 152 F.Cold holding temps. recorded:Pooled eggs @ 47 F reviewed with operator to keep level of food at same level of ice water bath to provide proper cold holding of entire contents of pooled eggs. Pooled eggs are used within 4 hours on buffet line for made to order omelets. Eggs are a pasturized product.No leftovers are kept or any foods leftover cooled for next day service.Observed date coding and food covered when not in use in all cold holding units. Reviewed employee sick policy.Notes:2nd CFPM: Dan Lim; do have him acquire his Washoe County Food Protection Manager certificate.
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11/24/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes;All violations corrected at time of reinpsection-thank you.
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10/27/2009 | Routine Reinspection 1st | 100 |
- [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.Facility shall install a thermometer at milk dispensing unit at server station.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Improper wash; rinse and sanitize steps being done at 3 compartment sink in pot room.
- [1] Installed; maintained
Fix/repair leak @ carbonator under soda fountain machine at server station.
- General Comments that relate to this Inspection
Notes:Cold holding temps. checked OK.Hot holding temps. checked OK.Facility shall caulk all handsinks to FRP board/wall. Do keep levle of ice water bath to the level of the pooled egg mixture for proper cold holding @ 40 F or lower. Increase Quat sanitizer to be at levels between 200-400 ppm.
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10/21/2009 | Routine Inspection 1st | 94 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed waitress station without sanitary towels. Facility shall maintain sanitary towels and soap at handsinks at all times. (Violation corrected on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; eggs @ 147 degrees; sausage @ 142 degrees; fried chicken @ 154 degrees; ham @ 174 degrees.Cold-holding checked ok; salad dressing checked at 41 degrees. (Please ensure all products are stored deep in ice)High temperature dishwasher in main kitchen observed with a final rinse temperature of 184 degrees.Sanitizer buckets available with quatinary ammonia sanitizer @ 200-300ppm.
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11/26/2008 | Routine Inspection 1st | 100 |
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