- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.ALL REFRIGERATION TEMPS GOOD.DISHWASHER GOOD AT 100PPM CHLORINE.FACILITY CLEAN AND ORGANIZED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY DOES VERY MINIMAL COOLING OF PRODUCT.DISCUSSED NEW FOOD REGULATIONS. FOR COMPLETE REVIEW OF REGULATIONS GO TO www.washoecounty.us/healthDISCUSSED NEW REGULATION OF NO BARE HAND CONTACT OF READY TO EAT FOODS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS GLOVES; TONGS; TISSUE PAPER OR UTENSILS.NEW HOT HOLDING TEMPERATURE IS 135F OR ABOVE.ADDITIONAL CFPM'S ARE:MAX SHEN SERVSAFE #10504801 EXP. 11/4/18KENNETH DUBOIS SERVSAFE #10504798 EXP. 11/4/18DEREK CECIL SERVSAFE #7636644 EXP; 2/28/16RICHARD STONE SERVSAFE #11969336 EXP. 1/20/20RENEE MARDIS ANSI #20918226 EXP. 11/12/18FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR..
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10/22/2015 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOOR INSIDE OF WALK-IN UNIT IS DIRTY AND WALL INSIDE WALK-IN FREEZER UNDERNEATH THE CONDENSER UNIT IS DIRTY. MUST CLEAN TO REMOVE ALL BUILD-UP ON A REGULAR BASIS OR WHEN SPILLS OCCUR.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.DISHWASHER GOOD AT 100PPM CHLORINE.ALL FOOD PROPERLY STORED.DISCUSSED COOLING PRACTICES. VERY LITTLE FOOD IS LEFT OVER.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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10/22/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.DISHWASHER GOOD AT 100PPM CHLORINE.REFRIGERATION AND FREEZERS GOOD.COLD DRAWERS GOOD.ALL FOOD PROPERLY STORED.NO PEST CONTROL ISSUES.
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9/12/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Kitchen very clean2) Dishwasher 100 ppm3) Handsink ok4) No hot holding tonight5) Cook and serve tonight chicken fried steak mashed6) Menu bought a couple days ahead.7) Walk in at 36 degree F all storage ok8) Not alot of cooling but CFPM was knowledgable with controls.OK to operate
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9/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Kitchen is mainly used for private parties by caterers; all must be certified food operators.2) Kitchen is clean and organized.3) Dishwasher 100 ppm.4) Refer at 35 degree F 5) Is used to serve the public in summer pool hours but is done by caterers.
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9/14/2011 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall seal any bare wood exposure in walk-in refrigeration units.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Meat loaf cooking between 171-176 degrees; potatoes cooking at 155 degrees; gravy cooking at 183 degrees.Cold-holding checked good; salad dressing checked between 34-37 degrees.*****Recommend designating additional handsink in back kitchen area or at steam table. *****Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer bucket available at 50-100ppm chlorine.Walk-in refrigeration checked at approximately 34 degrees; please date label food products to ensure proper rotation.
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12/2/2010 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall install a door gasket on main walk-in refrigeration unit; in addition; door needs a new handle.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed two beef roast cooking at 162-164 degrees; no other cooking temperatures observed.Cold-holding checked good; cheese at 41 degrees; salami at 42 degrees...Dishwasher sanitizing at 50-100ppm chlorine; chemical test kits at the bar; however; please keep test kits at the kitchen dishwasher and check before each use.Walk-in refrigeration unit checked at 38 degrees; please clean fan guards.Handsink near dishwasher stocked with sanitary towels and soap.
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11/5/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
no violationsNote: pork in oven still bieng cooked Refrigerator at 40fdishwasher at 180fpasta at 150F
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12/5/2008 | Routine Inspection 1st | 100 |
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