- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Cutting boards have been resurfaced.
|
9/8/2015 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting boards throughout facility with stains and deep cut marks/grooves. Resurface or replace cutting boards once stained or scored to prevent cross contamination.
- General Comments that relate to this Inspection
Hand sinks clean; stocked and accessible. Walk in @ 40F. Pasta @ 42F. Slaw @ 39F. Good raw meat storage. Good labeling and covering of all items. Walk in freezer @ 0F. Hot holding on line good. All food @ 155F or above. Make up units on line all holding proper temps. All food in top of make up units @ 41F or below. Dry storage good. Good product storage.Ice machine clean. Good ice scoop storage throughout. Sani bucket @ 200 ppm Quat. Dishwasher dispsening 100 ppm Chlorine. *Ensure test strips available to staff at all times. Salad make up unit in server area temps at 44F. All dressings placed in unit within last two hours but unit was turned down during inspection. Consumer advisory for undercooked items on menu. Procedures in place for no bare hand contact with ready to eat foods. CFPM and manager both have very good operational control over facility. No additional CFPM's and no fails.
|
8/12/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:MINIMAL CHILLING OF PRODUCT. HAD A ARTICHOKE DIP THAT WAS PREPARED AT 1500 AND WAS AT 77-106 DEGREE F. WENT OVER COOLING PROCEDURES; MISSED THE 70 DEGREE F IN 2 HOURS SO THEY SHALLOWED OUT THE PRODUCT INTO METAL 2 INCH PANS TO GET TO 40 DEGREE F AND PUT IN FREEZER.HOT HOLDING WAS RICE AT 168; PULLED PORK 177 BOTH DEGREE F.COLD HOLD ING HAMBURGER 39; STEAKS 38 DEGREE FDISHWASHER 100 PPMHANDSINKS OKTHERMOMETERS AND TEST STRIPS.WALK IN WAS AT 40 DEGREE F ALL PRODUCT BELOW 40 DEGREE F AND PROPERLY STORED AND DATE LABELLED.PEST CONTROL IN PLACEWENT OVER HANDWASHING *****NEW CHEF AND RESTAURANT MANAGER HAS SERV SAFE HAS 15 DAYS TO GET COUNTY CFPM*******
|
9/26/2014 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Had a pan of semi cooked chicken wings in a metal pan covered. They were put in @ 1315 hours and were 83-86 degree F at @1700 Hours. Operator coluntarially condemned. Must be able to make 70 degree F in two hours then 40 degree F in 4 hours (6 hours total) or just make 40 degree F in 4 hours.
- [2] Potentially hazardous food properly thawed
50)1) Had raw shrimp in with ready to eat; move with all other raw product to prevent cross contamination.2) Had semi raw chicken wings with ready to eat should move with other raw product to prevent cross contamination.
- General Comments that relate to this Inspection
Notes:Restaurant okHandsink okCooked to order only hot holding sauces; mashed potatoes 152 degree F and Rice 156 degree F.All meat refers were at 40 degree F or less and properly storedAll product in walk in was labelled and properly stored Dishwasher ok 100 ppmNew executive chef coming next week; recommend cooling logs.
|
10/3/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION.ALL VIOLATIONS HAVE BEEN CORRECTED.ALL HANDSINKS NOW HAVE BOTH HOT AND COLD WATER.
|
8/29/2012 | Routine Reinspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
NO COLD WATER TO 3 OF THE 4 HANDSINKS IN KITCHEN. HOT WATER IS 151F AT BOTH HANDLES. WATER IS TOO HOT TO PROPERLY HANDWASH FOR 30 SEC OR LONGER. ALL HANDSINKS MUST HAVE BOTH HOT AND COLD RUNNING WATER. MUST FIX/REPAIR COLD WATER TO ALL 3 HANDSINKS WITHIN 48 HOURS - BY 8/30/12. FAILURE TO CORRECT PROBLEM MAY RESULT IN A RE-INPSECTION FEE OR SUSPENSION OF PERMIT TO OPERATE.
- General Comments that relate to this Inspection
NOTES:ALL HOT AND COLD HOLDING TEMPS GOOD- ALL WITHIN REGULATION.ALL FOOD PROPERLY STORED.FOOD IS DATE LABELLED AND ROTATED.DISHWASHER GOOD AT 100PPM CHLORINE.
|
8/27/2012 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT 2ND HANDSINK ON COOK-LINE. MUST PROVIDE PAPER TOWELS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
HANDSINKS AVAILABLE AND STOCKED EXCEPT AS LISTED ABOVE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.PROPERLY THAWING PRODUCT UNDER COLD RUNNING WATER.DISHWASHER GOOD AT 100PPM CHLORINE.DISC. EMPLOYEE HEALTH - NO ISSUES.PROPER FOOD STORAGE.
|
5/25/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND FOOD UN-COVERED IN THE WALK-IN FREEZER. MUST COVER FOOD DURING STORAGE TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO SOAP AT HANDSINK IN PREP AREA. MUST INSTALL SOAP DISPENSER TO ALLOW FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINK GOOD.GOOD COLD HOLDING TEMPS 39F-41F.GOOD HOT HOLDING TEMPS 156-175FGOOD FOOD STORAGE.UNIT TEMPS MONITORED DAILY.DISHWASHER GOOD AT 100PPM CHLORINE.
|
6/24/2010 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND BOXES OF FOOD STORED ON FLOOR OF FREEZER. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF OF THE FLOOR. FOOD WAS DELIVERED EARLIER TODAY.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS - ALL COLD DRAWERS WERE GOOD AT 40-42F.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKET GOOD AT 200PPM QUAT.
|
11/5/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Kelly agreed to apply for WCDHD card by 7/28/2008. No points deducted.
|
7/21/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Sands Regency The Copa Grill, 345 N Arlington Ave, Reno, NV »