Sardina's, 7499 Longley Ln, Reno, NV - inspection findings and violations

Business Info

Name: SARDINA'S
Address: 7499 Longley Ln, Reno, NV
Total inspections: 4
Last inspection: 11/25/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection No violations noted.Notes:Handsinks properly stockedDiscussed importance of handwashingDiscussed no bare hand contact with ready to eat foodsDiscussed employee health. Enusre employees ill with gastointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever; are excluded for at least 48 hours after symptoms stop.All coolers at or below 40 f-cheese 38 f; salami 36 f; salmon 37 f; chicken 35 fHot holding temp good-meat sauce 161 f; cream sauce 152 fDiscussed cooling procedures - cooling logs given to operator;Discussed wash; rinse; sanitize procedures - good. Test strips on site.No other CFPM's. List of classes given to operator; No other staff has taken course in past year.	11/25/2015	Routine Inspection 1st	100
General Comments that relate to this Inspection Notes:- Make up table holding @ 37F- Refrig in kitchen holding @ 37F- Refrig in back holding @29F- Hand sink properly stocked with soap and paper towels - Hot Hold: Steam table holding @ 166F (temps taken of sauces @ 166F)- Quat test strips available- Kitchen clean and orderly- Good Job!- Food stored properly throughout	11/17/2014	Routine Inspection 1st	100
General Comments that relate to this Inspection Product temperatures in two door reach-in refrigerator: lasagna portion 35 F; pasta 36 F; meat sauce 41 F; cream sauce 39 F. sauces are cooked and cooled in batches of 3 gallons or less; sauces cooled in ice/water bath and stirring first and then placed under refrigeration. Monitor temperatures during cooling to ensure cooling from 140 F to 40 F wihtin 6 hours and from 140 F to 70 F within the first two hours of cooling is met.Refrigerated prep unit spaghetti noodles 40 F; shredded cheese 40 F; pre-cooked chicken breast 42 F.Reach-in refrigerator in back storage area: assiago cheese block 32 F. lassagana portions 28 F.Temperatures on steam pan: mushrrom sauce 175 F; cream sauce 175 F; meat sauce 173 F; tomato sauce 147 F. vegetables 168 F. ensure to heat all foods to 165 F or more before placing on steam pan.Freezer at 0 F.Noted hand sinks in prep area and upstairs bar station and restrooms stocked and functional.Quats sanitizer checked at 200 ppm concnetration in 3-compartment sink.Alcohol sign noted posted as required.Facility noted to be very clean in general.	8/8/2013	Routine Inspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation Observed an open tin can of anchovies in the make line cooler. Once tin cans with liquid product are opened; the contents must be immediately used or transferred to a food grade container (plastic or stainless steel) to prevent the leaching of metals from the can into the food. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) No test strips available for the sanitizing chemical being used. Operator had chlorine based test strips but was using a quat ammonia based sanitizer. Provide. Makeup and maintain quat ammonia sanitizer at 200ppm or per manufacturer's labeled instructions. Test at the start of shift; change when visibally dirty or as often as needed in order to maintain the required concentration. General Comments that relate to this Inspection OBSERVATIONS; RECOMMENDATIONS & REQUIREMENTS:- Ensure that potentially hazardous foods (PHF) requiring temperature control are cooled properly. Proper cooling requires that product is cooled from 140F down to 40F or less within 4 hours OR you may use the FDA cooling curve in which product is cooled from 140F down to 70F in 2 hours and from 70F down to 40F in an additional 4 hours for a total of 6 hours. Observed meatless marina (containing garlic; oil; spices; etc.) at 118F in the 2 door reach in cooler at the hot line. Per operator product was prepared and placed under refrigeration at approximately 2pm. Advised operator to either re-heat the product to 165F and then attempt to properly cool or attempt to rapidly cool by 6pm. Operator placed product from into stainless steel containers in an ice water bath. Product had reached 65F by 5pm. This product may be shelf stable however because of the mixture of ingredients it must be considered a potentially hazardous product requiring refrigeration until proven otherwise.- Upstairs bar currently has an ice bin that drains indirectly to a bucket underneath the equipment. Advised owner/operator that permanent facilities must have permanent plumbing and the ice bin must drain indirect to a floor sink. A portable Cambro ice bin may be used for short term transport only. Please be advised that customer ice must be drained.- All other temperatures observed were at or near that required by regulation (hot held meatless marinara 143F; meat bolognaise sauce 149F; minestrone soup 147F; chicken noodle soup 171F; reach in 38F; 3-door reach-in 27F; Freezer 2F; make table refrigeration unit 37F).- In general the facility was clean and organized. Hand sinks were stocked and operational.	7/26/2012	Routine Inspection 1st	96

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