- General Comments that relate to this Inspection
The following items have been addressed: - Food labels have been implemented. - Dishwasher dispensing 100 ppm Chlorine and logs have been kept. - New menus with advisory have been ordered and fridge gaskets are on order. Caulking work order has been submitted. - HACCP plan is in process and is due 12/18/15.
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11/23/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed food not labeled with prep or use by dates in cold holding units. Facility needs to implement a system to ensure all items are labeled with use by date to ensure proper rotation.Observed roast beef on line @ 130F. Food would have been served within 4 hours so not marked as out of temperature but well under pan did not have enough water in it to make contact with pan. Food was reheated during inspection. Ensure unit has sufficient water at all times to keep food hot. This item considered corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher dispensing 0 ppm of Chlorine sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Facility shall utilize three comp sink until this unit is repaired. Once repaired chemical sanitizer logs are required twice a day until further notice. Example logs left with operator. Ecolab contacted during inspection. Unit will be reinspected in 48 HRS to ensure functioning properly.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed various gaskets and handles on cold holding units (fridges and freezers) broken and peeling away. Repair all gaskets and handles.Observed caulking around hand sink coming away from wall. Remove old caulk and replace with fresh caulk so it's smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gasket to dairy fridge broken and falling apart. Replace this gasket.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed inside of dairy fridge dirty and in need of a deep cleaning. Thoroughly clean this unit and ensure it stays clean.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Facility offers undercooked hamburgers but does not have an advisory on menu. Language will be emailed to operator to add to menu.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Walk in ambient @ 45F as cooks were in and out. Most food temped @ 42F. **Unit should be adjusted to ensure it compensates for frequent openings of the door and food temps are not compromised. Reach in fridges @ 41F and all food below 40F. Reach in freezers @ 0F. Final cook temp of burger @ 160F. Make up unit on line @ 34F. All food at 36F or below. Grill drawers All food @ 38F. *Recommend storing turkey wrapped asparagus in top drawer instead of bottom drawer next to chicken. Items were covered sufficiently but should be separeted better from raw chicken. Hot holding OK- All at 155F or above except roast beef. *See above. Salad make up unit- *Ensure this unit has a thermometer. All food @ 41F or below. Informed operator of no bare hand contact rule. They will implement system to wear gloves. Observed good handwashing by staff during inspection. *Facility is vacuum packaging meats and performing sous vide for dinner items. An approved HACCP plan is required for these procedures within 30 days or they must be discontinued. Operators will meet with health department Monday 11/23 to begin the process of developing a plan. No additional CFPM's. Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Dairy fridge @ 40F. Good product dates. Three comp sink not set up but utilized Chlorine packets. Test strips on site. Speed guns clean.
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11/18/2015 | Routine Inspection 1st | 90 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting boards on main line; salad line and at pizza station with deep grooves and stains. All cutting boards should be resurfaced or replaced so they are smooth and easily cleanable in order to prevent cross contamination.
- General Comments that relate to this Inspection
All violations from the 7/15/14 inspection have been corrected with the exception of the above. - Walk in cooler holding at 41F. Pico de gallo temped @ 41F. This unit should be monitored closely to ensure it maintains proper temperatures. Recommend moving whole fruits and vegetables to left side of unit and prepared food to right side as that side tends to stay colder. - Pizza make up unit is currently not in service as parts are on order. This unit should not be utilized until it's holding @ 40F and should then be monitored closely thereafter. - C Vap unit is currently not in service as parts are on order. This unit should not be utilized until it's able to hold @ 140F or higher and should then be monitoried closely thereafter. -Thermomters are present in all cold holding units.
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7/18/2014 | Routine Reinspection 1st | 98 |
- [4] Facilities to maintain product temperature
Observed walk in cooler holding @ approximately 48F. Unit was in auto defrost mode and door had been left open for an extended period of time due to a SISCO delivery but internal temps of various foods were 47-50F. Hamburger patties @ 50F; beans @ 48F; chili @ 48F; brisket @ 48F; ribs @ 49F. All these items were voluntarily discarded and thermostat on unit was turned down. Unit was reading @ 40F by end of inspection but facility will also have unit serviced as soon as possible. WCHD staff will re-inspect this unit within 48 HRS.Observed pizza make up unit holding @ approximately 50F. No internal thermometer but pepperoni temped @ 50F; Canadian Bacon @ 49F; Sausage @ 48F. All product voluntarily discarded and facility will service unit as soon as possible. Facility should not use this unit until it's holding @ 40F or below. WCHD staff will re-inspect this unit within 48HRS.Observed C-Vap hot holding unit holding product @ approximately 134F. Ground turkey @ 113F; Beans @ 118F and Chili @ 138F. All product voluntarily discarded and unit will not be utilized until it can hold all food product @ 140F or above. WCHD will re-inspect this unit within 48HRS.
- [1] Thermometers provided and conspicuous
Observed thermometers missing in cold holding units. 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
Observed cutting boards on main line; salad line and at pizza station with deep grooves and stains. All cutting boards should be resurfaced or replaced in order so they are smooth and easily cleanable in order to prevent cross contamination
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restroom clean and stocked.Reach in #1 @ 35F. Roast beef @ 33F. Turkey @ 35F. Reach in #2 @ 30F. Bread pudding @ 38F. Chorizo @ 33F. Reach in #3 @ 31F. Ribeye @ 40F.Hot holding good. Beans; Rice and soup @ 150F. Make up unit on line @ 40F. Salad prep station @ 38F. Coleslaw @ 42F. Mayo @ 42F. Food in drawers under grill holding @ approx 50F but all food is utilized within approximately 1 hour. *Facility will have unit serviced as precaution. *Recaulk around hand sink and dishwasher as all came loose during recent deep cleaning and repainting of floors. Discussed cooling procedure for roast beef. No issues with procedure. Quat sanitizer buckets in use with 400ppm Quat. Test strips on site. Dishwasher dispensing 100 ppm Chlorine. Test strips on site. Discussed slicer usage and cleaning procedure. No issues. *Thoroughly clean and sanitize all lids for dry storage goods to prevent cross contamination.No pest issues observed. Facility has a CPO on contract and is actively monitoring this issue.*Toby needs to register with WCHD for CFPM certificate. Toby seems to have very good Active Managerial Control over facility and most issues from 2013 inspection have been addressed and continue to be addressed on a routine basis.
- General Comments that relate to this Inspection
No violations observed during inspection.Hand sink clean and stocked. Restrooms clean and stocked. Alcohol advisory posted. Reach-in @ 40F. Three compartment sink set up with 100 ppm Chlorine. Test strips on site.Facility very clean and organized. Speed guns clean. Ice machine clean. Good scoop storage. 30 day cleaning schedule. *Have service company replace tube that leads to cleaning sump pump and permanetly mount this tube to wall to keep it out of mop sink.
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7/15/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
**All violations observed during the inspectionHot water heater replaced. Facility has adequate hot water at all times.
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6/21/2013 | Routine Reinspection 3rd | 100 |
- [4] Number; convenient; accessible; designed; installed
Water system still does not provide sufficient hot water when very busy. Operator is obtaining bids for replacement.
- General Comments that relate to this Inspection
Violations corrected from last inspection:1) Handles of equipment repaired2) Facility cleaning has improved dramatically3) Dishwasher rack cleaning has improved dramatically4) Leaks in kitchen area repaired**One bid has been obtained for hot water system improvement. One week extension for contract given.
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5/29/2013 | Routine Reinspection 2nd | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Numerous handles of equipment are missing or broken. All handles that are cracked; missing; or covered in some non cleanable material (such as duct tape) should be repaired or replaced to be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of the facility should continue. Progress has been made but more detailing would serve to improve the overall condition.Dishwasher racks remain to be cleaned. Some have been cleaned and some have been ordered.
- [1] Installed; maintained
Leaks observed in kitchen area. Several in the dishwashign area are creating a large standing water issue. Condensate drain line in walk in is also leaking. All leaks need to be repaired to prevent standing water issues; maintain sanitary conditions; and prevent potential pest attraction.
- [4] Number; convenient; accessible; designed; installed
Insufficien hot water remains to be addressed. Plumber has been contacted and is scheduled to evaluate entire system. *This issue remains a priority for operation of kitchen*
- General Comments that relate to this Inspection
The following violations have been corrected from original inspection:1) Make up units @ 40F or below - operator will monitor temperature to ensure that safe temperatures are maintained.2) Pest droppings cleaned up and extra items removed. Pest control reports provided - with no pest observance.3) Knives stored correctly; dough machine clean; cutting boards ordered.4) Microwave replacedFollow up: 1) Cleaning and maintenance items to continue with reinspection on 5/28/13.2) Operator will continue send pest control reports to inspector until notified otherwise.3) Plan for hot water must be in place by 5/28/13.
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5/21/2013 | Routine Reinspection 1st | 93 |
- [4] Facilities to maintain product temperature
Make up unit on kitchen line @ 52F. Potentially hazardous product voluntarily discarded. Repair unit to hold 40F or below and ensure that thermometers are clearly available for monitoring temperature.Make up unit in pizza room @ 54F. Potentially hazardous product voluntarily discarded. Unit needs to be maintained to hold 40F or below and ensure that thermometers are clearly available for monitoring temperature.**Violations must be corrected within 48 hours. No potentially hazardous product may be stored in units until repair is complete and units hold 40F or below.**
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Manager assigned to facility. This violation was noted on several inspections last year as well. A minimum of one full time WCCFM must be on staff at all times with certificate clearly posted. **Due to the large amount of previously noted time and the general condition of the kitchen; extensions for this violation will not be allowed.**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean knives stored between make up unit and counter. Store clean knives in a clean and sanitary fashion to prevent potential contamination of food product. *Corrected on site*Dough mixer had large amount of build up on it. Mixer should be cleaned and sanitized thoroughly after use to prevent potential contamination of food product and prevent potential attraction of pests.Several cutting boards are scored to the point that they are not able to be cleaned and sanitized properly. Repair or replace these boards to prevent potential contamination of food product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Bottom of microwave is split and cracked to the point that it is completely uncleanable. Repair or replace the unit to provide a smooth and cleanable surface.Numerous handles of equipment are missing or broken. All handles that are cracked; missing; or covered in some non cleanable material (such as duct tape) should be repaired or replaced to be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of facility is needed. Shelving; mold on walls behind dishwashing area; behind essentially every piece of equipment; outside of storage bins; etc; all need to be thoroughly cleaned. Clean and sanitize areas to maintain sanitary conditions and prevent potential pest attraction.Dishwasher racks were filthy with build up. Clean and sanitize to prevent potential contamination of dishes after washing.*Strongly recommend that a cleaning schedule be developed and monitored*
- [1] Installed; maintained
Leaks observed in kitchen area. Several in the dishwashing area are creating a large standing water issue. Condensate drain line in walk in is also leaking. All leaks need to be repaired to prevent standing water issues; maintain sanitary conditions; and prevent potential pest attraction.
- [4] Number; convenient; accessible; designed; installed
Hand sink in kitchen suffering from inadequate hot water. After review; it appears that current on demand hot water installation is not sufficient for facility. When dishwasher runs; hot water is no longer able to be provided to other outlets. **Facility must have adequate hot water to remain in operation. 48 hours to correct violation.**
- [4] Presence of vermin; outer openings protected; no prohibited animals
Mice droppings observed in several areas (keg cooler; chemical/mop closet/upstairs storage area). It is unclear if this was from a previous infestation or not. Orkin is Pest Control Operator- only one report was available - no pest issues noted. Operator must clean out all pest droppings and submit the last 4 months of pest control reports to Health District for review. Future reports must be submitted to Health District until it is clear no ongoing problem exists. **Clean up and submittal of reports must be completed within 48 hours**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors underneath and around equipment need thorough cleaning. Garbage and build up have occurred for a long time and flood damage has not been cleaned up from month prior. Back area needs total cleaning; front area just needs cleaning underneath bar equipment. Clean thoroughly to maintain sanitary conditions and prevent potential pest attraction. All standing water issues must be eliminated.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Areas of sheet rock that were cut to repair flooding pipes and areas of sheet rock that are rotting out due to flood damage need repair/replacement. Final repair must be smooth and easily cleanable. Sheet rock that junctions with floor must have coving installed.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Numerous items are stored in kitchen and storage areas that do not seem to be necessary and are making cleaning and observation of issues difficult. Operator should work to reduce unnecessary clutter in facility to allow for proper cleaning.
- General Comments that relate to this Inspection
Hand sink stocked-Hand washing by all employees observed. Employees washed hands at appropriate times.Walk in @ 40F-cooled beef @ 40F-cole slaw @ 41FRaw product stored correctly throughout facilityDishwasher @ 100ppm chlorineThree compartment sink @ 200ppm quatTest strips availableSanitizer buckets @ 200ppm quatSalad make up unit @ 40F*Reviewed proper cooling with chef - current system does not appear adequate. Brisket was observed cooling on counter @ 140F at time of inspection - covered in plastic and tinfoil. After one hour; items had only cooled to 130F. Had product reheated to 165F and then cooled in ice bath. Explained requirement of cooling items from 140F to 40F within 4 hours. Discussed how fans; metal pans; not covering product until cooled; portioning; and ice baths will speed this critical food safety process.**Facility needs a much more active control system in general. Retaining a CFM as required will help; as will a more proactive approach to maintenance issues throughout the facility. Explained to operator that additional inspections will be conducted until facility is operating under active managerial control to keep food handling procedures safe.
- General Comments that relate to this Inspection
Front area cleanThree compartment sinks at 50 ppm chlorineScoops stored correctlyIce machine clean-buckets for ice transfer okSpeed guns cleanHand sink okRefrigeration ok
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5/17/2013 | Routine Inspection 1st | 77 |
- [3] CFPM or person in charge present; certificates posted as required
Need to have a CFPM for this facility by 09/10/12
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandsink clean and stockedSanitizer buckets 200-400 ppm Quat. Recommend testing sanitizer dispensor weekely to ensure it is working correctlyDishwasher 100 ppm CLAll fridges <=41FAll freezer <=32FIce machine clean; ice scoop storage good
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFloors sealed every 3 months. suggest placing mats in places that wear out the fastestIce scoop storage goodSanitizer buckets 200-400 ppm QuatFridge units being repaired have been sealed so they cannot be usedFood storage goodHandwash clean and stocked
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7/18/2012 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need to have a CFPM for this facility by 9-10-12
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFloors are sealed every 3 months. Suggest placing mats in places that wear out the fastest.Ice scoop storage goodSanitizer bucket 200-300ppm QuatFridge units being repaired have been sealed so they cannot be usedFood storage goodHandwash clean and stocked
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandsink clean and stockedSanitizer buckets 200-400ppm Quat. Recommend testing sanitizer buckets weekly to ensure dispenser is working correctlyDishwasher 100 ppm CLAll fridges <=41FAll freezers <=32FIce machine clean; Ice scoop storage good
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7/10/2012 | Routine Inspection 2nd | 97 |
- [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.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container to minimize hand contact with product. Observed ice scoops stored in well next to ice in sink which are next to alcohol bottles used for bar service. Need to sotre ice scoope in a separate clean container to minimize cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed heavy frost development in reach-in freezer in back. Need to replace or repair. There are also to other reach-in fridges in the back missing handles on the the door; need to be repaired or replaced. Manager is already aware of issue and has called company for service.
- [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. There are two reach-in fridges behind the bar that are no longer working. Need to be removed or repaired. Manager is already aware of the issue and was not storing anything in them.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Need to cover all light shields under the bar that are above food prep and/or ice storage areas.
- General Comments that relate to this Inspection
Handsinks clean and stocked Observed good handwashing by multiple employees Dishwasher 100ppm CL3-compatment sink 200ppm All reach-in fridges <41FAll freezer <32FAll dry food storage goodHot holding: pulled pork 181FShredded pork 145fBeans 180FCold holding: Cole slaw 38FAll other items on salad unit <41FChili 31FPulled pork 39FRestrooms clean and stockedGeneral cleanliness -goodRecommendation(s): Stir the items on the steam table more often or add less volume to containers and designate and area for employee food in the back storage area
- General Comments that relate to this Inspection
All violations from the last inspection conducted on 2-24-11 have been corrected except for the light shields. See notes above.Handwash is stock and cleaned Sanitizer in 3-compartment sink 100 ppm CLAll reach-in fridge <41FAll other storage okFood expiration dates goodGeneral cleanliness goodFloor is going to be repainted in May of 2012
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3/9/2012 | Routine Inspection 1st | 95 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need o replace broken handles on Reach-ins.to repair Reach-in REfrig(s) torn door gaskets. Also need t
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need to defrost Beer mug Reach-in Frzr and repair rusty grating in bottom
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Floor in back food storage area and pizza prep room need to have cracks filled-in and floor seealed; in addition some tiles in Kitchen area (under stove and in prep areas) need to be repaired/replaced.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Need to reseal cracks in Bar floor and re-seal/re-paint.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Need to replace burnt bulbs in Reach-in REfrig(s) in back storage area.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsinks were fully stockedAll Reach-in REfrig were <40FWalk-in REfrig. @35FWalk-in Keg Refrig @33FReach-in Frzr(s) were <0FTemps noted: Cooked Chicken strips @193F; Rae burger patties @33F; Potato salad @37F; cooked pork strips @159F; Tuna salad mix @34FSanitizer dishwasher used for dishes/utensils - tested - 100 ppm Cl3-comp sink used for pots - tested - 200 ppm QuatCustomer restrooms clean and stocked
- General Comments that relate to this Inspection
Handsinks fully stockedAll Reach-ins were <40FAll Dairy currentAll Bar dispensing guns cleanAll Barware cleaned in Restaurant's Sanitizer dishwasherSanitizer buckets used for surface wiping - tested - 100 ppm Cl
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2/24/2011 | Routine Inspection 1st | 93 |
- [5] Source sound condition; no spoilage
010) All food must be kept free of spoilage and/or contamination. High acid products (peppers/Tomato sauce) stored in cans - cans were starting to get oxidzed.** Note: Cans were immediately voluntarily discarded.
- [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.
- [2] Food protected during storage; preparation; display; service; transportation
Beverage Dispensing guns and gun holders are dirty - need nightly cleaning.
- [2] Handling of food; ice; minimized
Dispensing hose is hanging in customer drink ice bin - need to keep it out of ice.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
3-comp sink area needs to be maintained in a clean manner for proper dishwashing.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [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.350) Floor in need of repair. Repair the following area(s) - all missing and chipped/cracked floor tiles throughout kitchen area - to maintain a smooth; durable; and easily cleanable surface.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor needs to be re-sealed -350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Ceiling in need of repair. Repair following area(s) - Kitchen/Food Prep areas to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Replace broken/burnt bulbs over grill area.
- [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.
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in refrig. @38FReach-in refrig. were all <40FReach-in Frzrs were <0FTemps noted: Grilled Burger patty@196F; Grilled Chicken Breast @182F; Raw Grnd. Beef patties @ 37F**Kitchen area is in need of a full deep cleaning.
- General Comments that relate to this Inspection
Handsink fully stockedAll Reach-in Rerig. were <40FAll Dairy current3-comp sink used for Barware - tested - 100 ppm Cl
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Ceiling in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
All violations noted in previous inspection (with exceptions noted below) of 2-12-2010 have been addressed.Floor and Tile work completed by 2-26 -10
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2/16/2010 | Routine Inspection 1st | 68 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Need to keep Bar Dispensing guns and holders clean
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Handsinks were all fully stockedAll reach-in refrig. were <40FAll reach-in Frzrs were <0FWalk-in refrig @35FTemps noted: Raw Grnd Beef @36F; Rae Filet Mignon @35F; Cooked burger @188F; Cooked chicken Brast Filet @193FDishwasher used for utensils - checked - 100 ppm ClDumpster area clean
- General Comments that relate to this Inspection
Handsink fully stocked3-comp sink used for Barware - tested - 100 ppm ClAll Dairy currentCustomer restrooms clean and stocked
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3/11/2009 | Routine Inspection 1st | 97 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Outside garbage area with debris build up. Clean garbage area to remove vermin harborage.
- General Comments that relate to this Inspection
Notes:-Proper thawing observed.-Salad Reach-In 40F.-Pizza Reach-In 40F.-Hot holding -Rice & Beans 181F. -Chili 162F.-Cold holding -Meatballs 40F. -Chicken 39F.-Dish washer sanitizer at 100 ppm chlorine.-Walk-In 40F.-Freezer -10F.-3 CFPM's on staff.
- General Comments that relate to this Inspection
Notes:-Alcohol advisory posted.-Hand sink properly stocked.-Three compartment sanitizer at 100 ppm.-Ice bins well lite.-Ice scoops properly stocked.-Speed guns clean.-Reach-In 38F.-Both bathrooms properly stocked.-Test stripes available.
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5/6/2008 | Routine Inspection 1st | 99 |
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