- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Tape has been removed from small reach-in refer unit. Handle is cracked on internal surface. Ensure that handle gets replaced to ensure cleanable surface and prevent possible sharp edge hazard.
- General Comments that relate to this Inspection
Notes:All other items from the previous inspection have been corrected -ice machine in clean condition -reach-in next to grill operating @ 37 -no food stored in unit at this time -milk product in unit was cold to touch
- General Comments that relate to this Inspection
All items from the previous inspection (3/12/15) have been correctedDishwasher was measured at 100ppm bleach at this time; test strips availableOperator indicates that the unit will be tested on a regular basis to ensure proper functionHandsinks stocked and available
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3/16/2015 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Reach-in refer next to grill measured at 52. Food product measured between 48-50. All food product removed at this time. Maintenance working to repair at this time. Ensure that food product can be held under 40 before using refer unit again.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold growth is beginning on ceiling of primary ice machine. At the end of the business day remove all ice and wash/rinse/sanitize all internal surfaces of the ice storage compartment.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Sanitizer (bleach) is not registering in the bar dishwasher when tested. Repair dishwasher to sanitize at 50-100ppm bleach. Ensure that barware is washed/sanitized in the main kitchen until the dishwasher is repaired.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The handle of the small reach-in refer next to the walk-in refer entry is held together with duct tape. Remove all duct tape (non-cleanable surface) and ensure handle is in good condition. Make repairs as necessary.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap is available at bar handsink; but towels are not provided. Ensure that handsinks are stocked with soap and paper towels at all times to encourage proper handwashing.
- General Comments that relate to this Inspection
Notes:Handsinks are stocked and availableAll equipment and food temps (other than noted above) throughout within proper rangeAll food product is properly storedMain dishwasher final temp above 180 (visible steam from unit)Quat sanitizer measured between 200-300ppm; test strips availableFacility is generally well maintained
- General Comments that relate to this Inspection
Notes:Sanitizer buckets measured at 100ppm bleach; test strips availableAlcohol advisory posted at front desk areaRestrooms are stocked; clean; and availableBar area is clean
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3/12/2015 | Routine Inspection 1st | 91 |
- [1] In-use food; ice dispensing utensils properly stored
Ice scoop found stored in ice with the handle in ice. Ice scoops must be stored handle up or in a seperate clean container to minimize bare hand contact.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer is not evident/registering at the bar dishwasher. Wash cycle is at 130. Dishwasher must be removed from service until repaired. Bar ware should be washed in the kitchen dishwaher in the meantime. REINSPECTION REQUIRED FOR THIS VIOLATION.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
The following handsinks were found without soap: 1) Waiter station in the kitchen 2) Dishwasher area 3) By the meat slicer near event kitchen (rarely used). Other handsinks are stocked and available nearby; but these sinks should be stocked and available at all times.
- General Comments that relate to this Inspection
Handsinks stocked and available (see violation)Dishwasher washing at 156; rinse 186Hot held soup @ 170+Quat test strips available; bucket at 300-400ppmIce machine and scoops okWalk-in freezer @ -4; all product frozenReach-in freezer @ 1; all product frozenDiscussed cooling: wings being cooled at this time; placed in refer on shallow pan 5-10 minutes after cooking (130 @ 1353; 45 @ 1456) **GOOD** -wings temped; portioned; and wrapped after coolWalk-in refer @ 35; all measured product under 40; raw product on bottomSalad prep refer @ 38. Prep refer: pork; ham; chicken; cheese 36-39; wings/dogs 40-41Refer drawers (below grill): product properly stored; all measured product under 41
- General Comments that relate to this Inspection
Alcohol advisory postedHandsink stocked (soap appears to be getting low)Sanitizer @ 200 ppm bleach; test strips available -reduce concentration to 50-100 ppmRestrooms okProduct dates ok**operator contacted service company for dishwasher at this time who will respond before the end of the day.
- General Comments that relate to this Inspection
Soap has been provided to handsinks noted on 5/19/14 inspection. Violation corrected.No additional issues noted
- General Comments that relate to this Inspection
Dishwasher washing @ 130 with a bleach concentration between 50-100 ppm. Violation corrected.No problems noted with ice scoops. Violation corrected.No additional issues noted
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5/20/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Required corrections have been made. Thank you.
- General Comments that relate to this Inspection
Required corrections have been made. Thank you.
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10/3/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Unable to locate thermometer in reach in cooler containing dairy products. Enusre coolers are stocked in order to monitor they maintain 40 f or below. Corrected.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one handsink without soap. Ensure handsinks are stocked at all times for proper handwashing.
- General Comments that relate to this Inspection
Notes:Restrooms and other handsink properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Dishwasher sanitizing at 50 ppm chlorine. Sanitizer bucket concentration high. Reduce chlorine sanitizer to 50 - 100 ppm chlorine. Test strips on site.
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6/19/2013 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
Unable to locate thermometers in several refrigeration units. Provide thermometers in conspicuous place in order to monitor refer temps. Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temp dishwasher not reaching adequate temperatures. Ensure high temp dishwasher is reaching temperatures as required.Facility utilizing an alternate dishwasher until high temp unit repaired.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Lighting provided as required; fixtures shielded
Observed burnt out light bulbs in serveral refrigeration units. Replace to ensure adequate lighting.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Stand-up refer unit across from grill at 32 f-chicken 39 f-ground beef 38 f-pasta 41 fUnder grill refer drawers-salmon 38 f-cheese 41 f-hamburger 40 fWalk-in cooler at 46 f-product temped at 44 f to 46 f. Unit currently being repaired.Hot holding temps good-soup 171 fDiscussed cooling procedures. Did observe chicken breasts at 80 f cooked about 45 minute prior placed in under grill refer drawer. Do not cool in these drawers or in prep units. Ensure cooling occurs in shallow amounts; uncovered and inside walk-in cooler. Ice baths and ice wands are also ok.Other observations and recommendations:-Ensure wiping cloths are kept inside sanitizer solution. WCHD District Board of Health Governing Food Establishments states:050.435 Moist cloths used for wiping food spills on kitchenware and food contact surfaces and for cleaning non-food contact surfaces of equipment such as counters; dining table tops and shelves must be clean and rinsed frequently in a sanitizing solution as specified in Section 050.460(4) of these regulations and used for no other purpose. The cloths must be kept in the sanitizing solution between uses.-Clean bottoms and gaskets of coolers. Ensure coolers are free of standing water.-Recaulk two compartment prep sink
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6/18/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Reinspection for follow-up on CFPM requirement.Restaurant Chef has completed an approved certification course and has been issued WCHD's CFPM certificate #M120520. Faciility now has two CFPMs for compliance with required CFPM coverage. Keep WCHD's certificate posted in the establishment.
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9/19/2012 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on7/20/2012 with correction deadline for 7/20/2012 have been corrected.The 3 refrigerated untis that were holding product temperatures at more than 40 F have been serviced and noted to be holding product temperatures at 40 F or less at this time.Follow-up to be conducted by 8/30/2012 as previously noted to verify completion of certification course of other staff members to provide for required CFPM coverage.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 7/202012 have been corrected.Dish washer checked at 120 F and 100 ppm chlorine concentration.
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7/24/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Reach-in refrigerator at 60 F. 3 small pans of pasta at 60 F; onse small pan of cooked chicken quarters at 60 F; all these products voluntarily discarded. Do not place any potentially hazardous foods in this unit until serviced to keep temperature of foods at 40 F pr below.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted build up of trash and food debris on floor under prep station island; under cooking equipment; under side service counter and under ice machine. Ensure to do deep cleaning of floors uncer all kitchen equipment frequently; at least twice per week; to prevent build up of trash and debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Large amount of trash and debris build up noted in some areas of floor under bar equipment; especially under wine cooler. Ensure tha floor is cleaned on frequent scheduled basis; at least twice weekly; to prevent build up
- [1] Lighting provided as required; fixtures shielded
Light fixture above soda dispenser noted missing light cover. Provide light cover or light shields for light tubes.
- General Comments that relate to this Inspection
Temperatures taken on other refrigerated units and walk-in cooler were mostly below 40 F execpt for one refrigerated prep unit with chicken wings at 45 F and hot dogs at 45 Fand other unit with sliced salami at 45 F; chicken taquito at 45 F and hot dog package at 44 F. Adjust thermostat of these two units to keep food products at 40 F or below.Walk-in cooler at 34 F. sliced ham 39 F; sliced roast beef 39 F; shredded chicken in 4 inch pan at 39 F; ensure that foods are always cooled in 2 inch layers or less. chiukcen wings 39 F in walk-in cooler.Walk-in freezer at 0 F.Noted all hand sinks stocked and functional.Dish washer observed at 150 F on wash and 190 F on final rinse.Currently only on employee has WCHD's certificate. Facilty requires CFPM coverage all hours of food operations; one employee recently completed an approved certification course but needs to apply for WCHD's certificate and one more employee will take a certification class shortly. Follow-up on CFPM requirement to be conducted by 8/30/2012
- General Comments that relate to this Inspection
Glass washer checked at 100 ppm chlorine concentration and 112 F; ensure that temperwtures reaches at least 120 F.Refirgrator with milk products at less than 40 F.Noted bar hand sinks stocked and functional; ensure to provide appropiate type of paper towels.Alcohol warning sign is posted as required.
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7/20/2012 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted two pans of lettuce covered with cloth towels. Discontinue using cloth towels in direct contact with foods as they may impart chemicals from laundry process to foods. Cloth towels removed at this time.
- [1] Thermometers provided and conspicuous
Provide thermometer for refrigerated sandwich prep unit.
- [1] Wiping clothes: clean; use restricted
Quats sanitizer in buckets for wiping cloths tested below 200 ppm. Have quats sanitizer dispenser adjusted to keep quats 200 ppm concentration
- [4] Number; convenient; accessible; designed; installed
Hand sink in dish washing area is missing water valves and not operable. Must fix hand sink so as to be operating with hot and cold water. Dish washers to use other nearby hand sink in mean time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under cook line's prep station and under beverage counter and work table next to hand sink where some build-up of dirt and debris observed.
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated prep units throughout kitchen were mostly at 39 F to 40 F.Walk-in cooler at 38 F. Product temperatures in walk-in cooler were at 39 F to 42 F. Keep temperatures at 40 F or below.Walk-in freezer at -5 F.Observed dish washer operating at 156 on wash cycle and 180 F on final rinse cycle.Noted hand sinks in other areas of kitchen and restrooms stocked and functional.
- General Comments that relate to this Inspection
Glass washer checked at 130 F and 100 ppm chlorine concentration.Test strips are available at bar; ensure to check chlorine in dish washer daily.Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.Observed one opened milk jug with past best-by date; milk discarded at this time.
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8/12/2011 | Routine Inspection 1st | 91 |
- SECTION XVI: GENERAL COMMENTS
The items noted on the previous routine inspection conducted on 8/2/2011 have been corrected.Product temperatures chekced in all refrigerated units were at 40 F or below.Product temperatures taken in walk-in cooler: chicken wings 38 F; prime rib 38 F; pasta 39 F; sliced roast beef 39 F.Hand sink in dish washing area has been fixed and now properly operating with hot and cold water.
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8/9/2011 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Product temperatures checked at 39 F.Product temperatures in some of the refrigeration units were at 40 F or below. Product temperatures in two up-right rach-in refrigerators were at 44 F to 45 F; salad prep unit at 50 F; very few food items and in small amounts kept in this unit; products relocated to other refrigeration unit. The latter units will continue to be serviced to keep them at below 40 F.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/20/10 have been corrected.
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8/26/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Product temperatures in pizza prep unit were at 52 F. Product temperatures in refrigertaed sandwich prep unit were at 45 to 52 F. Product temperatures in refrigerated chef base were at 45 F to 52 F. Product temperatures in reach-in refrigerator in cook line were at 45 F.Walk-in cooler at 41 F. Product ttemperatures in walk-in cooler at 41 F to 42 F. Maintenance employee is servicing all these units at tis time.Must keep product temperatures at 40 F or below in all refrigertaion units.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under cook line's steam table of dirt and trash build-up. Floor was cleaned at this time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor underneath glass washer of trash build up. floor was cleaned at this time.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Employee's purse noted kept on utensil storage board. purse removed at this time.
- General Comments that relate to this Inspection
Soup checked at 178 F. Dish washer temperatures at 164 F on wash and 194 F on final rinse.Noted hand sinks in all prep areas and in restrooms stocked and functional.Walk-in freezer at 0 F.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Bar refrigerators at below 40 F.Glass washer checked at 130 F and 100 ppm chlorine concentration.Noted alcohol warning sign posted as required.
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8/20/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 8/4/09 have been corrected.Pot of soup at 37 F in walk-in cooler. Proper cooling practices are now being employed.This facility was originally permitted under risk category 3 and not under 4 as noted on the 8/4/09 inspection; however; based on risk factors assessed for food prep steps which the facility currently entails; risk category to change to level 4 as of this day.Carlos Cruz has applied for WCHD's certificate since the previous inspection; B. J. Mueller will apply for WCHD's certificate within 2 days.Post WCHD's Certificated upon receipt and keep Certificate of all CFPMs posted.Facilty found to have adequate CFPM coverage for risk category 4 as of this time.
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8/11/2009 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Provide thermometer for refrigerated chef base and salad prep refrigerator
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of refrigerated chef base under charbroiler and griddle of food debris and grease build-up on more frequent basis to prevent build up.
- [1] Installed; maintained
Nozzle of pre-rinse spray unit at prep sink leaking; fix this unit to stop leakage.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F. Temperartures in walk-in cooler: pastrami 40 F; ham 40 F; potatoes 40 F; sliced cheese 40 F. Pot of soup 38 F. One pot of chilli bean hal full at 48 F; cooling from previous day; voluntarily discarded; ensure that chili is cooled employing proper cooling methods to cool from 140 F to 40 F within 4 hours.Temperatures taken in refrigertaed units in kitchen: sliced cheese 39 F; cubed chicken 43 F; pastrami 44 F. rice cup 34 F; tuna salad 39 F; chciken breast 41 F; turkey 40 F; ham 38 F.Dish washer temperatures were 160 F for wash and 180 F for final rinse.Quats tested at 200 ppm in sanitizer bucket.All hand sinks found stoked and functional.Employees and public restroom found stocked and clean.Enclosed trash area found clean.Facility serves rare cuts of beef; consumer advisory for under-cooked or raw foods not provided to patrons; provided copy of consumer advisory to operator; Must post consumer advisory in visible location to patrons.This facility is risk category 4. Other CFPM's employed have Servsafe certificate but have not applied for WCHD's Certificate; employees to apply for certificate by 8/11/2009. Post certificates upon receipt. Keep certificates of other CFPM's listed on top page of report posted.
- General Comments that relate to this Inspection
No violations noted at this time.Hand sink found stocked and functional.Glass washer checked at 120 F and 100 ppm chlorine concentration.Alcohol warning sign found posted as required.
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8/4/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Cook line hot holding: Shredded beef 170 f; Shredded chicken 172 f.Cook line cooler @ 39 f: Sliced tomatoes 38 f; Cheese 38 f.Reach in coolers @ 38 f: Grilled chicken 37 f; Roast beef deli meat 37 f; Turkey deli meat 37 f; Burritoes 38 f; H-burger patties 38 f; Steak 38 f.Walk in @ 38 f; All food stored properly; Deli meat (Roast beef; Ham; Turkey) @ 38 f; Raw chicken 38 f (stored on bottom shelf); RIbeye Steak 38 f. Chowder 35 f; Chili 35 f. Whole Turkeys 38 f. Potato salad 38 f.Items Discussed w/ Executive Chef (BJ Mueller):Handwash policy; Sick employee policy; Temperature logs; and Shellfish tags.Observed employees handwashing frequently in between duties.Observed employees handwashing after food preparation.All handsinks stocked properly w/ p-towels and soap and accessible. Chemicals stored in separate location away from food products.Dishwasher @ 180 f final rinse.Utensils storage clean and organized.Bathrooms clean and stocked.Banquet Kitchen Clean.Walk in @ 38 f All food stored properly;Freezer @ -20 f. All food stored properly.
- General Comments that relate to this Inspection
The following was observed during the inspection:Bar guns and holders clean.Dishwasher @ 100pmCounters and floors clean.Reach in coolers @ 38 f. All drink products have current dates.Handsinks stocked and accessible.
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11/25/2008 | Routine Inspection 1st | 100 |
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