- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean fan guards and ceiling areas in walk-in refrigeration unit; observed build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged floor areas in walk-in refrigeration unit and walk-in freezer unit. (only bare wood exposed areas) The bare wood exposed areas have ice build-up; in addition; they are not cleanable.Facility shall repair damaged tiles in mop sink area (wall and floor).
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair damaged FRP (washable wall) around dishwasher; in addition; repair a few damaged wall tiles in dishwasher room.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair burned out lights in food preparation area***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; mashed potatoes at 38F; cheese at 37F; raw chicken at 42F; cooked and cooled chicken at 38F; steaks at 42F.No cooking or hot-holding observed.Handsink stocked and functional; reviewed new food regulations regarding date labels and no bare hands with ready-to-eat foods.High temperature dishwasher sanitizing at >180F on final rinse sanitization.Refrigeration and freezer units checked within regulations; walk-in ambient temperature at approximately 36F.Please be careful of how long products stay in walk-in refrigeration; (maximum hold time is 7 (days) at 41F or below******Certified Food Protection Managers:Martine Urias; M140912; Exp; 07/28/2019Michael Crosby; ServSafe; Certificate# 10521328
|
7/22/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes-Cold holding unit at 39F.-Martine Urais now registered as CFPM.-Reach-In now working properly.
|
9/2/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Discontinue using unit until it is repaired.
- [3] CFPM or person in charge present; certificates posted as required
Martine Urias has retaken his Serve Safe class; but is not registered with Washoe County as a CFPM. Just expired on 7-28-2014.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Water build up in the bottom of a Reach-In. Have unit repaired to function properly. Discontinue using unit until it is repaired.
- General Comments that relate to this Inspection
Notes-All hand sinks properly stocked and used.-Reach-In 24F.-Reach-In 38F.-Reach-In 36F.-Freezer 4F.-Walk-In 38F.-Walk-In Freezer 0F.-DIsh washer final rinse at 184F.-Cold holding-Eggs 33F.-Chicken 38F.-Ham 39F.-Hot holding -Bacon 150F.Soup 185F.-All items stored at least 6" off the ground.-All lights properly shielded.-Wiping cloth buckets 100 ppm chlorine.-Bathrooms properly stocked.-Three compartment sink ok'-Test stripes available.
|
8/6/2014 | Routine Inspection 1st | 92 |
- [1] Thermometers provided and conspicuous
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.
- [1] Wiping clothes: clean; use restricted
Wiping clothes in buckets with no detectable sanitizer levels. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Dish washer high temp at 196F.-Ice machine clean.-Ice scoop properly stored.-Reach-In 40F.-Reach-In 40F.-Freezer 10F.-Reach-In 40F.-Three compartment sink ok.-Walk-In 34F.-Freezer 20F.-All items stored at least 6" off the ground.-All lights properly shielded.
|
9/9/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedWalk-in fridge <=41FMeat slicer cleanFood storage goodFreezer <=32F
|
7/20/2012 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed corrosion of metal coving in walk-in fridge. Need to repair or replace to facilitate proper cleaning of fridge.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to clean floors in the walk-in fridge where the kegs are stored. Need to clean fans on condenser unit.
- [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. Need to deep clean floors in the following areas: in dishwasher area; under 3 compartment sink and under hood and grill. Replace all missing and broken tiles under fryer.
- General Comments that relate to this Inspection
All fridges <=41FSliced turkey 42FFreezers <=32FDishwasher; observed 180F final rinse All food storage goodHandwashes clean and stocked
|
7/10/2012 | Routine Inspection 1st | 97 |
- [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. Need to place Exhaust hood on a more frequent cleaning basis.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area( threshold entrance to Walk-in Frzr) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Handsinks fully stockedAll Reach-in Refrig. were <40FWalk-in Refrig @38FWalk-in Frzr @0FTemps noted: Deli Roast Turkey Breast @37F; Chicken noodle soup H-held @172F; Spanish Rice @159FAll prep tables cleanRaw shell eggs in ice @grillAll Dairy currentAll Dry goods stocked 6" above floorHi-temp dishwasher used for utensils - observed 186F RInse temp
|
6/13/2011 | 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.
- [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.
- [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.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Re-caulk sinks and toilet bases in back Kitchen Restrooms.
- General Comments that relate to this Inspection
Handsinks were fully stockedDry storage was goodIce Machine was found to be cleanWalk-in Refrig. was <40FWalk-in Frzr. found @ -3FTemps noted: Cooked Sausage @158F; Cooked Chicken Breast @ 192F; Cold held Ham cubes @35F; Scrambled egg mixture @38FHi-temp Dishwasher used for utensils - Observed 191 F Rinse temp.Kitchen Emp. Restroom was fully stocked
|
6/22/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations noted in previous inspection have been corrected-
|
7/15/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature (Shell eggs found at 59F - Voluntarily discarded.) Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. - Immediately corrected on-site
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
Must have a CFPM to oversee kitchen ops.
- [5] Water sources: safe; hot & cold under pressure
260) Facility must have hot water.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Handsinks fully stockedAll reach-ins refrig. were <40FReach-in Frzr @-2FWalkin REfrig. @36FWalk-in Frzr @-5FTemps noted: Cooked omlette @184F; raw egg mixture @37F; Ranch Dressing @ 34FRestrooms clean and stockedAll dry goods were 6" off floor
|
6/23/2009 | Routine Inspection 1st | 83 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed several cutting boards damaged and cracked. All cutting boards shall be replaced/ repaired to ensure a smooth easily cleanable surface.Cutting boards are currently on order.
- General Comments that relate to this Inspection
All violations from 4/14/2008 corrected except new cutting boards.New cutting boards are currently on order.
|
4/21/2008 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed raw chicken and raw beef at 52 degrees. Potentially hazardous foods voluntarilly discarded. All other products moved to walk-in refrigeration for holding. Reach-in refrigeration must be checked to ensure unit is holding at 40 degrees or below. All potentially hazardous foods must be kept in other refrigeration units until the unit is checked below 40 degrees.Mandatory re-inspection by 4/18/2008
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed several cutting boards damaged and cracked. All cutting boards shall be replaced/ repaired to ensure a smooth easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed dishwasher area with damaged caulking. Shall replace all damaged caulking.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef roast observed at 154 degrees; beans at 168 degrees. Observed final rinse on high temperature dishwasher at 182 degrees.All handsinks properly stocked with sanitary towels and soap.Main walk-in refrigeration checked at 36 degrees; all food properly dated and rotated.All reach-in coolers and display cases checked below 40 degrees except for the one noted as a violation.Mandatory re-inspection on two door reach-in refrigeration unit.
|
4/14/2008 | Routine Inspection 1st | 92 |
Restaurant representatives - add corrected or new information about Ramada Reno Hotel & Casino (Jt Ashley's Restaurant), 1000 E 6th St, Reno, NV »