- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; mixed vegetables at 153F; vegetable soup at 162F; eggs at 146F; sausage at 154F; potatoes at 144F.Cold-holding checked good; yogurt at 42F; cantaloupe at 37F; cottage cheese at 38F; cod at 36F; cooked and cooled chicken at 38F.Observed handwashing and glove use with all ready-to-eat foods; all handsinks stocked and functional.Observed proper cooling of food products.Walk-in refrigeration checked at 33F; all products properly stored and dated.Dishwasher checked at >180F on final rinse sanitization.Employee illness protocols ok****
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3/24/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; oatmeal checked at 160F; sausage at 135F; eggs at 145F; clam chowder at 160F.Cold-holding; meatloaf at 39F; baked potato (cooked and cooled) at 38F; turkey at 37F.Dishwasher checked at 182F on final rinse sanitization.All refrigeration and freezer systems checked within regulation; walk-in checked at 35F. Observed proper date labels and storage.Observed proper cooling practices.Observed handwashing and proper glove use with ready-to-eat foods.Reviewed employee illness protocols; all procedures checked good.Facility has (5) employees who have recently completed ServSafe; facility shall send at least one person to Washoe County Health District for registration.
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3/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; baked chicken cooked to 198F; vegetables checked at 154F; chili checked at 153F; rice checked at 155F.Cold-holding checked good; ground pork at 36F; turkey at 37F; cheese at 39F; peaches at 41F; yogurt at 42F.High temperature dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets available throughout at a minimum of 200ppm quatinary ammonia.All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration checked at 34F.Observed good handwashing; proper glove use; and good sanitation. Management aware of proper exclusion for any employee illness.
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3/26/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility extremely cleanStaff very knowledgeable about food safetyHAACP followed and cooling logs keptHand sinks stocked-observed proper handwashing at front grill - operator washed hands and changed gloves after placing raw patty on grill*Discussed importance of keeping all hand sinks stocked to help employees remember to properly wash their handsCooling process ok-Product spread 2 inches or under and placed in walk in-temp logs kept-cooled soups @ 40F-cooled noodles @ 40FWalk in @ 38F-raw product stored correctlyUprights @ 38F - 40FHot holding ok-pulled - 150FReach through hot holding @ 160FProducts being used on prep line stored in icePest control operator is Ecolab-no issues noted*Observed two issues that management is already dealing with; both minor. 1) due to bear activity there is a little bit of trash and foodstuff in the garbage enclosure. Being cleaned at time of inspection. 2) A few flies were observed in kitchen area. Ecolab is scheduled to do a site visit and install lights.
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10/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedGloves worn during all food prepFacility cleanAll refrigeration @ 40F or below-walk in @ 36F-turkey @ 36F-beef @ 36F-upright reach in out front @ 39F-turkey burger - 40F-produce cooler @ 39FTemperature monitoring doneHACCP principles followedSanitizer buckets @ 200ppm quatEcolab does pest controlProduct stored correctly-raw product stored under ready to eatHot holding ok-chicken @ 165FDishwasher @ 180F final rinseIce machine clean*Freezer light is out. Work order has already been turned in.
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1/12/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-Hand washing observedGloves worn during food prep operationsCooling process good-Product to be cooled in spread thinly in 2 inch pans and placed in freezerAll cooled product temps ok-chicken - 36FHot holding ok-sauce - 160FAll refrigeration 40F or belowFreezers in good shapePest control in placeFacility very clean*A couple of very small tile pieces had been broken. Pointed them out to operator for repair.*Discussed HACCP monitoring logs with operator. Logs are posted on each refrigeration unit and filled out at least once daily.
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8/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedRefrigeration all 40F or below-turkey - 39F- steaks - 40FRaw product stored correctlyCooling process good -ice baths; freezer; then walk inDating system in placeSanitizer buckets @ 200ppmChemical storage separateHot holding good-chicken pot pie - 160F*Freezer has a small amount of condensate build up. Recommend performing maintenance to prevent larger problem
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10/26/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
HandFHandsinks were all fully stocked**Observed all kitchen employees washing hands multiple times during insp./Great Job !!!Walk-in refrig @36Walk-in Frzr @-9FProduce walk-in @35FTemps noted: Hot baked chicken @177F; Baked potatoes @173F; Falafel @142F; Chicken noodle soup @181F; potato salad @41F; Cole slaw @39FAll reach-in Refrig. were <40FSanitizer buckets throughout kitchen - tested - 200 ppm QuatHi-temp dishwasher used for utensils and dinner-ware - -observed final rinse @193FEmployee restroom clean and stockedReviewed Kitchen's HAACP plan and Temp logs - All were in orderReviewed walk-in cooling logsExcellent cooling and dating procedures used by staffGreat Job !!
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4/8/2008 | Routine Inspection 1st | 100 |
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