- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Chicken wings @ 38 f; Deli meat 38 f; Cheeses 41 f; Beef 39 f; Burger patties 38 f; Lasanga 25 f (thawing). All food products labeled and dated. All food products stored properly. Reach in coolers/ makeup units @ 40 f. Diced chicken @ 38 f; Cheese @ 38 f; Sliced tomatoes @ 38 f; Veggies 38 f; Tuna 38 f; Coleslaw 38 . All cutting boards and serving utensils clean and in good condition. Hot holding: Au Jus & sauces @ 152 - 168 f; Beans 162 f.Freezers @ 0 f; All food products frozen. Hood; grill area clean all aluminum foil changed regularly around grill and ovens. All cooking utensils stored properly and clean.Cookware; cups; plates; clean and stored in clean location. Server area clean. Utensils and tray storage clean.Handsink stocked properly and accessible. Floors clean.Dish machine @ 50 ppm; Sprayer sink and sprayer in good condition.**Discussed no bare hand contact with ready to eat food products with Chef. No issues.
- General Comments that relate to this Inspection
Notes:Handsinks stocked properly and accessible. Keg walk in cooler @ 40 f. All lines clean and installed properly. Reach in coolers @ 40 f. All drink products have curren dates.Keg coolers @ 40 f. All keg lines clean. Drains for taps clean. Bar gun and holders clean. Drain hose installed securely to holder. No leaks observed. Ice bins clean and scoops stored properly Bar ware & utensils clean and stored properly. Glass washer @ 50ppm. Floors and bar area clean and well maintained. Bathrooms clean.
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7/29/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Chicken wings @ 40 f; Deli meat 38 f; Cheeses 41 f; Beef 39 f; All food products labeled and dated. All food products stored properly. Reach in coolers/ makeup units @ 40 f. Diced chicken @ 38 f; Cheese @ 38 f; Sliced tomatoes @ 38 f; Veggies 38 f. All cutting boards and serving utensils clean and in good condition. Hot holding: Au Jus & sauces @ 157 - 166 f.Freezers @ 0 f; All food products frozen. Hood; grill area clean all aluminum foil changed regularly around grill and ovens. All cooking utensils stored properly and clean.Cookware; cups; plates; clean and stored in clean location. Server area clean. Utensils and tray storage clean. Handsinks stocked properly and accessible. 3 compartment sink operational and no leaks. Floors; counters; and shelving clean. Dish Machine @ 50ppm.**Customer area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Handsinks stocked properly and accessible. Keg walk in cooler @ 40 f. All lines clean and installed properly. Reach in coolers @ 40 f. All drink products have curren dates.Keg coolers @ 40 f. All keg lines clean. Drains for taps clean. Bar gun and holders clean. Drain hose installed securely to holder. No leaks observed. Ice bins clean and scoops stored properly Bar utensils clean and stored properly. Glass washer @ 50ppm. Floors and bar area clean and well maintained. Bathrooms clean.
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7/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Chicken wings @ 40 f (precooked); Deli meat 38 f; Cheeses 41 f; Beef 39 f; All food products labeled and dated. All food products stored properly. Reach in coolers/ makeup units @ 40 f. Diced chicken @ 38 f; Cheese @ 38 f; Sliced tomatoes @ 38 f; Veggies 38 f. All cutting boards and serving utensils clean and in good condition. Hot holding: Au Jus & sauces @ 154 - 162 f.Freezers @ 0 f; All food products frozen. Hood; grill area clean all aluminum foil changed regularly around grill and ovens. All cooking utensils stored properly and clean.Cookware; cups; plates; clean and stored in clean location. Server area clean. Utensils and tray storage clean. Handsinks stocked properly and accessible. 3 compartment sink operational and no leaks. Floors; counters; and shelving clean. **Customer area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Handsinks stocked properly and accessible. Keg walk in cooler @ 40 f. All lines clean and installed properly. Reach in coolers @ 40 f. All drink products have curren dates.Keg coolers @ 40 f. All keg lines clean. Drains for taps clean. Bar gun and holders clean. Drain hose installed securely to holder. No leaks observed. Ice bins clean and scoops stored properly Bar utensils clean and stored properly. Glass washer @ 50ppm. Floors and bar area clean and well maintained. Bathrooms clean.
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11/21/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. Observed damaged chest freezer lid - insulation exposed. Repair/replace chest freezer lid.
- General Comments that relate to this Inspection
Notes:-hand sink stocked -observed employee hand washing-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-salad make-up unit at 37F -ham; cheese; chicken 38F-40F-cook-line make-up unit at 39F -potatoes; tuna salad; raw fish; raw chicken; raw beef 37F-39F-walk-in at 40F *ensure themometers are functional and conspicuously placed -cooked and cooled chicken and beans at 39F-43F-raw meats stored on bottom shelf - no cross-contamination issues noted-discussed cooking and cooling procedures with no problems noted-freezers less than 0F-dishwasher at 100 ppm chlorine-wiping cloth sanitizer buckets at 100 + ppm chlorine *ensure sanitizer is maintained at 50-100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.Ensure the following warning is posted in the facility if raw or undercooked food is served upon request:The required consumer advisory may be in the form of a brochure; deli case or menu advisory; label statement; table tent; placard or other written notification that is visible to the patron. The advisory shall include the following:The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwiseprocessed to eliminate pathogens; (such as meat; poultry; eggs; milk;seafood or shellfish) poses a potential health risk to everyone; especially the elderly; young children under the age of 4 years; pregnant women; andother highly susceptible individuals with compromised immune systems.Thorough cooking or processing of foods to eliminate pathogens reduces the risk of illness.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-reach-ins/walk-in less than 40F-dishwasher checked at 50 ppm chlorine-chemical test kits available-ice machine clean; scoop stored properly-ice bin scoop stored properly-restrooms stocked and clean-provided alcohol advisory sign to operator. Ensure sign is posted in a conspicuous location
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10/8/2012 | Routine Inspection 1st | 99 |
- [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.Noted server clearing dirty dishes and glasses from tables; then failed to wash hands prior to serving food and beer. Must always wash hands after clearing tables. Corrected immediately.
- General Comments that relate to this Inspection
No violations noted.Temps are checked daily by CFPM. Recommend that written logs be kept. Left forms for temp logs; cooling tracking; etc.Walk-in @ 36 F; cooked beans @ 38 F; cooked shredded chcken @ 36 F; cooked chick wings @ 38 F. Prep tables: salsa @ 38 F.; shredded chciken @ 40 F; sliced tomotoes @ 42 F. Hot-holding beef au jus broth @ 167 F. Cook temp on chick breast @ 188 F. Freezer temps not checked--all product frozen solid.Proper storage of raw meat products in walk-in. Observed cook washing hands and using gloves when handling raw chicken. Discussed future requirement of no bare hand contac for ready-to-eat foods. Sanitizer rags in bucket at 200 ppm residual chlorine. Sanitizer in dish machine @ 50 ppm chlorine. Reminder to prime the dish machine sanitizer at start of shift.Noted some food build-up in non-food contact cracks and crevaces on meat slicer. Improve cleanliness to avoid bacterial growth (and point deduction on next inspection.)Cook says that hamburgers are cooked to order including rare if requested by customer. Consmer advisory not posted. Include on menu or in other obvious place where it can be read the following wording: "Washoe County Health District wants consumers to know that thorough cooking of food of animal origen; including beef; reduces the risk of foodborne illness. Young children; the elderly; and individuals with certain health conditions may be at higher risk if these foods are consumed undercooked."--
- General Comments that relate to this Inspection
Noted that server is using bar dump sink for hand washing. Do not use same sinks for hand washing and dumping contents of used glasses. Okay to change sink uses but do not use same sink for both procedures.. Do not store bottles near hand sink because of splash from hand washing.No other problems noted. sink used for hand washing has soap & towels--water is hot. Rags in sanitizer bucket at 50 ppm.Chlorine sanitizer in glass washer @ 100 ppm.
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5/23/2011 | Routine Inspection 1st | 95 |
- [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. Corrected on-site. Ensure dishwasher sanitizer concentration is checked on a daily basis.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-cook-line make-up units at 38F-40F -shrimp 38F -raw beef 39F -chopped chicken 40F -tuna 39F-hot holding: -beans 145F -chicken 149F -chili 153F-freezers all less than 0F-walk-in at 40F -deli meats 38F-40F -chicken wings 40F -raw beef 39F-raw product stored properly - no cross contamination issues observed-containers labeled and dated-food stored 6" above ground-wiping cloth sanitizer bucket checked at 100 ppm chlorine-chemical test kits available-ice machine clean; scoop stored properly-discussed cooking and cooling procedures with no problems noted-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink properly stocked-ice scoop properly stored-reach-ins less than 40F-dishwasher checked at 50 ppm chlorine-chemicals labeled and properly stored-restrooms stocked and clean-provided operator with alcohol advisory sign. Ensure sign is posted in a conspicuous location
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6/18/2010 | Routine Inspection 1st | 96 |
- [4] Facilities to maintain product temperature
- [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.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked. Observed employee hand washing.-hot holding: shredded beef at 165F; black beans at 170F; chili at 175F-cold holding: chicken in bottom of make-up unit at 50F; beef at 48F; fish at 42F. Per operator; chicken was just prepped. Turkey in top of make-up unit at 39F. Unit adjusted to ensure all product maintains a temperature of 40F or less. -walk-in at 38F; chicken wings at 39F-discussed cooking and cooling procedures with no problems noted.-wiping cloth sanitizer bucket at 100 ppm chlorine-dishwasher checked at 100 ppm chlorine-food all stored 6" off the ground-chemical bottles labeled and stored properly-discussed employee health policies with no problems noted-restrooms properly stocked and clean
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-ice scoop stored properly-ice machine clean; scoop stored properly-dairy reach-in at 40F; product dates current-glassware washer checked at 50 ppm chlorine-chemicals properly labeled and stored correctly-restrooms properly stocked and clean-ensure alcohol advisory is posted in a conspicuous location.
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5/8/2009 | Routine Inspection 1st | 99 |
- [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] Outside storage area enclosures: properly constructed; clean; controlled incineration
Dumpster area is littered; leaf buildup. Not draining. Clean up debris and maintain.
- General Comments that relate to this Inspection
Reachin on cook line at 44 F. Transferred food to colder unit at 35 F. To monitor unit to maintain at 40 F.Stir steam table every half hour to keep heat uniform at 140 F. or above.Chlorine sanitizer in machine slighltly above 100 ppm. Have serviced to miantain betwee 50 ppm - 100 ppm.
- General Comments that relate to this Inspection
Bar and restaurant are both very clean and well-maintained.
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2/8/2008 | Routine Inspection 1st | 98 |
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