Ruby River Steakhouse, 2750 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [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.Replace torn gasket around door of walk in unit to provide a good seal for cold holding.
- General Comments that relate to this Inspection
No violations noted at time of inspection. Thank you.Bar gun and holder observed clean.Service ice checked OK. Ice machine observed clean.Proper storage of ice scoop.Quat sanitizer noted at 200 ppm. Chlorine barwasher at 50 ppm.Handwash checked OK and properly stocked.Cold holding units checked OK and within regulations < 41 F.
- General Comments that relate to this Inspection
This restaurant has 2 other food protection managers on site:1) Sergio Gonzalez FSP # 21053560 exp. date 12/17/192) Vincent P. Wolfe FSP#20968917 exp. date 04/16/19Cold holding units checked OK and within regulations < 41 F. Food properly stored. No raw foods over ready to eat foods. Observed good datecoding. Dairy dates current. Cold holding temps. recorded: Walk in- prime rib @ 43 F; rice observed properly cooling at within proper cooling parameters. Shredded cheese @ 38 F; sourcream 36 F; raw shrimp @ 38 F; top sirloin @ 37 F; mashed potatoes @ 39 F. Do portion the cooked pasta to smaller batches when cooling in walk in unit. Remember walk in unit is designed for cold holding and not for rapid cooling. Do cool hot foods rapidly and within the cooling parameters.Final cook temperature of chicken breast temped at 173 F. Consumer advisory posted for raw and undercooked foods on site as required. Quat sanitizer bucket noted at 200 ppm. Dishwasher noted at 75 ppm chlorine. Handwash sinks properly stocked. Observed good handwashing. Bathrooms observed properly stocked and clean. Chemicals properly stored and labeled. Reviewed with operator new regulatory changes. Cold holding requirement is 41 F or lower and Hot holding at 135 F or higher. "NO bare hand contact to ready to eat rule is not a glove use policy but a no bare hand policy to foods that are ready to eat. Recommend sanitizing with chlorine on high touch contact surfaces such as menus; doorknobs; etc to prevent Norovirus. Reviewed line check logs for Ruby River restaurant. All checked OK and corrective action notated.
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7/30/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Bar guns and holders observed clean.Cold holding units checked OK.Dairy dates checked OK.Ice scoop properly stored.Chemicals properly labeled.
- General Comments that relate to this Inspection
No violations observed at time of inspection. Great Job.Health inspector reviewed Prep Procedures Manual and Menu Item Procedures Manual. A review of the HACCP plan for baby back ribs was conducted with PIC person in charge: Todd Nessler. A verification procedure is recommended for the slow cooking of baby back ribs. Ribs are cooked overnight and then hot held 140 F. Do check final cook temperature of ribs and verify that ribs are properly hot holding and cooling at the proper time schedules. Reviewed with operator 2 -step cooling process. Critical limits must be met or food must be reheated or discarded. Health inspector will review HACCP verification done by Todd Nessler in 30 days.Walk in unit recorded at 40 F. Food properly stored. No raw over ready to eat. Observed good datecoding on prepared and opened food containers throughout facility. Cut leafy greens such as iceberg lettuce salad mix and leaf lettuce salad mix recorded between 39-56 F. Restaurant uses time as a public health control. Potentially hazardous foods such as cut leafy greens must be cold held at 40 F or lower or discarded within 4 hours when stored in the temperature danger zone. The temperature betweeen 41 -135 F. A time stamp and or documentation of the time that the potentially hazardous food enters the temperature danger zone and the time the food is to be removed for waste/discard must be documented. Observed proper thawing of frozen meat at prep sink. Precooked ribs in walk in unit temped at 34-36 F; raw chicken @ 41 F; beef steaks at makeup line recorded between 34-38 F.Beef/vegetable soup recorded at 162 F and hot holding butter scoops in water temped at 174. ** Do have all in use equipment such as scoops; tongs; and ladels washed; rinsed and santized at least once every 4 hours. Final cook temperature of steak at surface recorded between 166-194 F. Chlorines at dishwasher recorded at 50 ppm.Handsinks properly stocked and observed proper handwashing. Bathrooms observed clean and stocked. Consumer advisory; peanut allergen warning and alcohol warning posted.Garbage dumpster observed free of loose garbage.
|
10/17/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Chlorine barwasher recorded at 100 ppm.Bar guns observed clean. Cold holding checked OK.Handsinks properly stocked with liquid soap and sanitary disposable towels.Bathrooms observed clean.Alcohol warning posted in bar area.Reviewed with operators employee sick policy. Facility has a good working sick policy. Discussed with operator prevention of Norovirus and disinfection for Public Vomiting Incidents.Garbage dumpster area observed free of loose garbage.
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you. Cold holding temperatures recorded:Cheese mix @ 40 F; diced cooked eggs @ 34.2 F; diced tomatoes @ 36.2 F; raw beef @ 40.4 F; ribeyes @ 40.4 F and cooked pork ribs @ 41 F.All cold holding units checked OK and within regulation. Thermometers present and conspicous. Raw and undercooked advisory posted on menu and at front reception. Beef hamburger patties are cooked well done per restaurant policy. Steaks are cooked to order.Proper scoop storage of food scoops.Ice machine observed clean. General manager and kitchen manager has excellent managerial control of kitchen operations. Facility observed clean; organized and observed good date coding and handwashing. Chlorine dishwasher recorded at 50 ppm. Dairy dates current. FIFO being utlized in dry storage room.Facilty has active pest control operator and services facility routinely.Reviewed temperature and HACCP logs. Recommended to operators to document the cooling cooling process of hot foods to 70 F to monitor that hot foods have cooled to 70 F within first two hours.
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11/7/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection:Facility is approved as a (risk category 1; bar health permit); business license and health permit will be approved without corrections/conditions.All equipment checked within regulation.Glasswasher sanitizing at 50-100ppm chlorine.Refrigeration checked at <40F.
- General Comments that relate to this Inspection
Opening Inspection:Facility is approved as a (risk category 3 restaurant); health permit and business license will be approved without corrections/conditions.All equipment checked good; refrigeration; freezers; and dishwasher operating within regulation.All food safety protocols; management; menu; etc will remain the same.Recommend a few small repairs with tile grout to ensure a smooth and easily cleanable surface.Recommend a few new light shields; and refrigeration racks; Manager; Todd Nesler has replacements on site for immediate correction.
|
12/21/2012 | Opening Inspection | 100 |
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