- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
430) MISSING THE RAW UNDERCOOKED ADVISORY ON MENU. 7 DAYS
- General Comments that relate to this Inspection
NOTES:RESTAURANT WELL RUNHOT HOLDING SOUPS ABOVE 180 DEGREE FCOOK TO ORDERALL MEATS; CHICKEN AND FISH WERE BELOW 41 DEGREE FHAND SINKS OK GLOVE USEWALK IN ALL PRODUCT PROEPRLY STORED AND LABELLEDNO SPECIAL PROCESS'BLAST CHILLER FOR COOLING
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8/27/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:KITCHEN CLEANNO COOLINGHAND SINKS OK (OBSERVED)PREPPING TURKEYS 41-45 DEGREE FHOT HOLDING MASHED POTATOES/SAUCESLINE MEAT REFER STEAKS 41-43 CHICKEN 41 DEGREE FBUS PERSON SERVICE AREAS ALL CLEANSALAD PREP REFER AT 39 DEGREE F ALL PRODUCT PROPERLY STOREDWALKIN AT 40 DEGREE F ALL PRODUCT LABELLED AND PROPERLY STORED.
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11/26/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) The handsink at the far end of station is next to a prep area. the individual pans are right next to sink; need to put up splash guard to prevent contamination of product. 7 days.
- General Comments that relate to this Inspection
Notes:Restaurant very cleanHot holding prime rib at 130 degree F finish off in oven.Raw Meat disclaimerCold holding all steaks; seafood and chicken at 42 degree F or lower.Chicken was being stored with pasta but only place left so are covering half the pan that is closest to pasta to prevent ross contamination.Handsinks okAll bus stations good; all dishes taken back to main kitchen.Salad prep area good do oysters also but only plating make sure to wash hands prior and after to prevent contamination.All product fresh Walk in at 38 degree F all product properly stored.
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10/14/2013 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CRAB LEGS AND RAW CHICKEN BEING THAWED IN PREP SINK NOT UNDER RUNNNG WATER. IF THAWING IN PREP SINK MUST THAW UNDER COLD RUNNING WATER. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.ALL HOT AND COLD TEMPS GOOD - ALL WITHIN REGULATIONS.PROPER FOOD STORAGE IN WALK-IN.DISHWASHER IN MAIN KITCHEN.
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10/1/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND A PAN OF BACON BITS STORED ON TOP OF A CLOTH TOWEL TO ABSORB GREASE. DO NOT USE CLOTH TOWELS TO CONTACT FOOD TO REDUSE THE CHANCE OF CHEMICALS USED IN THE LAUNDERING PROCESS TO LEACH INTO FOOD. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.THERMOMETERS AVAILABLE IN REACH-INS.GOOD HOT HOLDING TEMPS - ALL ABOVE 145F.COLD HOLDING TEMPS GOOD IN REACH-INS AND COLD DRAWERS.DISCUSSED PREP PROCESS FOR OYSTER SHUCKING. ENSURE THAT OYSTERS ARE ICED DOWN DURING PREP OR IF PREP IS INTERUPTED PLACE FOOD IN WALK-IN TO MAINTAIN PROPER TEMPS.
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9/16/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection: ****Original on Washoe County Health District Hard Copy***Inspection completed Sunday 10/03/2010*****Hot-holding/final cook temperatures checked good; sun dried tomato sauce at 152 degrees; black bean sauce at 162 degrees; rice at 170 degrees; prime rib at 148 degrees; Asian beef cooking at 202 degrees; lamb chops grilling at 170 degrees.Cold-holding checked good; raw chicken at 42 degrees. shrimp at 38 degrees.High temperature dishwasher checked at >180 degrees on final rinse sanitization.All handsinks stocked with sanitary towels and soap; handwashing procedures checked good.All refrigeration units operating within acceptable limits 37-42 degrees.Quatinary ammonia sanitizer buckets checked at 200-300ppm.
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10/4/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.COLD HOLDING DRAWERS GOOD AT 41-44F.HOT HOLDING GOOD AT 145F.WALK-IN WELL ORGANIZED AND FOOD PROPERLY STORED.ALL DISHES ARE WASHED IN MAIN KITCHEN.
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12/1/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Any high risk foods (protein) held in cold drawers or cold tables should be discarded if not used by end of shift.Director agreed to install a splash guard in service area handsink due to potential for splash non pitchers stored close by.No smoking sign installed at time of inspection.
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8/22/2008 | Routine Inspection 1st | 100 |
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