- General Comments that relate to this Inspection
Corrections from 10/20/15 inspection have been completed
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12/29/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
21 - Gaskets at 2 door reach in refrigerator torn. > Replace gaskets to ensure unit maintains proper temperature.- Walk in refrigerator has gritty build up on walls. > Remove to provide smooth cleanable surface.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
35 - Floor molding/coving in 3 compartment sink and dishwash area peeling/torn. > Replace molding/coving to provide smooth cleanable surface
- [1] Lighting provided as required; fixtures shielded
37 - No light covers/shields in prep area. > Provide light shield/covers to prevent contamination.
- General Comments that relate to this Inspection
*Pantry unit 45 F. Chicken/beans/tomatoes 49 F. > All items (other than chicken) in unit less than 3 hrs. Chicken in unit less than 1 hr. Chicken removed and placed in another unit. Technician called during inspection. Do not place any hazardous foods in unit until checked and okayed. Temp log provided for review. Temps are from reading unit thermometer. Advised would be better to take food temperatures instead.All other unit temperatures good 27-41 FCooling procedures good / Ice machine goodProduct dates good / Handsinks available and stocked / Observed usingDishwasher 100 ppm chl / Sanitizer buckets 200 ppm quat/ Strips available CFPM Bridget E Harmon M130220 ex. 2/27/18 Herminio A Martinez-Mendez M120507 ex 8/16/17 Trent Schmidt M120225 ex. 2/27/18No failed CFPM tests
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10/22/2015 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
25 - Sanitizing bucket less than 200 ppm quat. > Ensure sanitizing level in bucket is maintained between 200-400 ppm for proper sanitizing. *Corrected
- [1] Wiping clothes: clean; use restricted
25 - Sanitizer bucket less than 200 ppm quat. > "Ensure sanitizing level in bucketsis maintained between 200-400 ppm quat for proper sanitizing. *Corrected
- General Comments that relate to this Inspection
Handsind available and stockedProper storage of itemsHandled scoops / Properly storedDishwasher good 100 ppm chl / Test strips availableSpeed gun good / Storage cups goodTaps serviced by facility and vendorsRestrooms available and stockedCold holding 38 f / Product dates good
- General Comments that relate to this Inspection
Handsinks available and stocked / Observed usingIce machine good / Handled scoops / Properly storedCold holding 40 F / Product dates goodProper storage of itemsDishwasher good 100 ppm chl / Test strips available Speed guns good / Storage cups goodTaps serviced by facility and vendorsRestrooms available and stocked
- General Comments that relate to this Inspection
No problems noted at time of inspectionRoom cleanEquipment clean / Every 3 weeks clean/disinfectAll stainless steel equipmentGrains stored off site / Brought to facility as needed
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10/20/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
-no violations noted--hand sink stocked with soap and paper towels--observed staff washing hands at appropriate times--dish machine @ 100 ppm chlorine--quats sanitizer in rag bucket @ 200 ppm--facility is clean and well-organized-
- General Comments that relate to this Inspection
-observations mad during set-up and lunch--no violations noted--handsinks stocked with soap and paper towels; observed staff washing hands at appropriate times including after clearing dirty dishes; afrter taking money; etc.; good personal hygiene practices in place-staff do not consistently wear gloves for ready-to-eat foods-however; hand-washing noted preio to bare hand contact--walk-in @ 39 F--jambalya rice @ 40 F-43 F. (made in AM)-pico de gallo @ 39 F.-all raw and cooked foods properly stored--cooling procedures reviewed--good cooling practices in place--temperature & cooling logs in place-no problems noted--all foods on make-up tables between 38 F and 45 F. (salmon @ 38 F.; lamb stew @ 40 F.; sliced tomatoes @ 45 F.; chopped tomatoes @ 41 F.); drawers on cook line-salmon @ 44 F.; chicken @ 46 F.--pizza makeup table @ 39 F.--salami on top @ 38 F.; salami below @ 44 F.-all freezers @ 0 F---5 F.; outside walk-in freezer @ 2 F.-quats sanitizer in buckets @ 300 ppm--chlorine sanitizer in dish machone @ 100 ppm--facility is clean and well-organized--consummer warning for undercooked or partially cooked meats; etc.; is posted at entrance to restaurant on counter where it is clearly visible to patrons-Area of concern: recommend more consisitent use of gloves when directly touching foods that will not receive further cooking--observed staff wearing gloves later--but initially was putting condiments on burger bare-handed--
- General Comments that relate to this Inspection
-no violatiopns noted--hand wash sink stocked-observed staff washing hands after taking money--tongs used to place lemon slices; etc. into drinks--dish machine @ 100 ppm chlorine---facilty is clean and well-organized-
- General Comments that relate to this Inspection
-no violations observed--facilty is clean and well-organized--chemicals properly stored-
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5/12/2014 | Routine Inspection 1st | 100 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Consumer warning for raw/undercooked foods to read as follows:Washoe County Hesalth District advises thorough cooking of foods such as beef; fish; eggs; etc. to reduce the risk of food borne illness. Young children; the elderly; andindividuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.
- General Comments that relate to this Inspection
-no violations-dish machine @ 50 ppm chlorine sanitizer--cooler with half and half @ 41 F--ice scoop stored with handle up--hand-sink stocked with soap and paper towels--clean and well-organized space-
- General Comments that relate to this Inspection
-no other violations noted---walk-in @ 41 F.; cooked rice from 9 AM @ 41 F.; cooked rice from previous day @ 41 F.; pic de gallo made this AM @ 42 F.-all raw foods properly stored--raw tuna above beef above raw chicken-stored away from all ready-to-eat foods--walk-in freezer @ 7 F.--4 cold tables on cook line--all foods on top including sliced and chopped tomatoes; pico de gallo; grated cheese and sliced cheese; cooked salmon; raw salmon at 39 F. to 43 F.; cooked rice jumbalaya from this AM @ 45 F. below--all ambient temps. below @ 40-41 F.; cold drawer baked chicken @ 43 F.;-pizza prep table grated cheeses @ 41 -- 43 F. (table is restocked for dinner---hand sinks are stocked with soap and paper towels--observed staff washing hands at appropriate times---cream of mushroom soup @ 176 F.---most foods are cook-to-order-did not have opportunity to check cook temperatures--noted that approprate cooling practices that meet time/temperature requirements are in place and are monitored--chlorine sanitizer in dish machine @ 75 ppm.-Note: area that needs attention--Staff who are plating food; making salads and other ready-to-eat foods are not wearing gloves. This will be required when local Regulations are updated due to large number of food-borne illnesses related to norovirus. Also noted a server touching the middle of a plate with bare hands prior to setting table.
- General Comments that relate to this Inspection
-no violations-dish machine @ 100 ppm chlorine sanitizer--cooler with half and half @ 40 F--ice scoop stored with handle up--hand-sink stocked with soap and paper towels--clean and well-organized space-
- General Comments that relate to this Inspection
-no violations noted--brewery is immaculate; well-organized--in good repair-no issues noted
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8/27/2013 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- General Comments that relate to this Inspection
-No violations noted-dish machine at 50 ppm chlorine sanitizer-wiping rag buckeet at 100 ppm-ice scoop w/ handle up-hand sink stocked with soap and paper towels-dairy at 38 F
- General Comments that relate to this Inspection
-no other violations notedObserved employees washing hands at appropriate times--good personal hygiene practices noted-temperatures of refrigeration units within range: prep tables and cold drawers all between 34 F-40 F (foods including sliced and diced tomatoes; pico de gallo; raw fish; chorizo; rice; between 38 F-41 F. Some foods including tawed shrimp @ 45 F; tomatoes just prepared at 50 F. -storage unit in back @ 41 F (reccommend moving foods to walk-in at end of shift to make sure foods stay cold overnight)-storage unit with dairy @ 34 F.-pizza prep table at 42 F (cheese on top at 43 F)-monitor or service unit as it appears to be marginal-walk-in @ 34 F (cooked chicken @ 38 F. pico de gallo @ 41 F.; cooked rice @ 41 F.-walk-in freezer (outside) @ 0 F.-discussed cooling procedures for rice-spread on metal pans in walk-in until cooled to low 40s-then put into plastic storage containers-reccommend keeping lid off until 41 F temp is achieved-dish machine @ 50 ppm-wiping rag buckets at 100 ppm-cook temperature on grilled chicken breast @ 197 F.-discussed use of disposable gloves for handling ready-to-eat foods w/ CFPM-discussed exclusion for employees ill with nausea; vomiting ; diarrhea for 48 hours after the last bout of illness has passed (48 hrs well before returning to work)-
- General Comments that relate to this Inspection
No violations noted-dish machine at 50 ppm chlorine sanitizer-wiping rag bucket at 100 ppm chlorine-dairy products at 40 F-ice scoop w/ handle up-hand sink stocked w/ soap and paper towels
- General Comments that relate to this Inspection
-no violations-facility is clean and well-organized
- SECTION XVII: ABATEMENT DATE
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5/1/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Hand sink stocked. Chlorine sanitizer in buckets and dish machine @ 50 ppm. Reach-in with dairy @ 36 F.
- General Comments that relate to this Inspection
No violations noted.All temperatures within acceptable limits. Storage refrigerators @ 32-38 F.Freezer at -5 F. Prep tables (5) on cook line: internal food temps (cut tomatoes; salsa; ham; turkey breast; raw fish; raw shrimp; baked whole garlic in oil) all within 36 F-42 F. Ranch dressing @ 45 F (containers emptied and replace every hour).Cook temps not checked.Noted grill cook using bare hand contact to make sandwiches. Used tongs to place raw meat on grill. Discussed changes in regs that will require that employees wear gloves for no bare hand contact for ready-to -eat foods.All hand sinks stocked--water hot. Noted good employee hand washing at appropriate times.Discussed cooling procedures: use ice-water bath in prep sink or extra ice chest with stirring to bring temps down--CFPM states that soups chill well within 6 hrs from 135 F-41 F.Seperate prep sinks used for raw meats and vegetable washing and cooling of foods.All foods stored correctly 6" off floor.All raw foods stored below ready-to-eat foods.Chlorine sanitizer in wiping rag buckets and dish mashine at 50 - 75 ppm.Issues to focus on:1) Noted cooks using dry towels to wipe hands. Towels appeared to be getting dirty with food which will cause bacterial contamination. Prefer using rags2.) Make sure that customers that order rare hamburgers or raw fish are informed that; "Washoe County Health District recommends that thorough cooking of food of animal origen is recommended; including beef and raw fish; to eliminate the risk of food bourne illness. Young childdren; the elderly; and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked."|0|2205|2016-03-29
- General Comments that relate to this Inspection
No violatioons noted. Hand sink stocked. Chlorine sanitizer in wiping rag bucket and dish machine @ 100 ppm.Noted cup of coffee behind bar for employee. WCHD prefers that employees limit drinks to use in covered cups with straws to eliminate possible hand contamination during service.
- General Comments that relate to this Inspection
No problems noted. Facility is cleanm and well maintained.
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5/24/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Violations corrected1) Make up unit @ 35F2) Equipment clean-dishwashing area*Some areas of flooring being replaced3)Knives stored correctly4)Dishwasher @ bar @ 100ppm chlorineThe following remains to be corrected:1) Weather stripping at back door needs replacing. Will be corrected when flooring is finished2) A couple of structural items were noted on monthly report that need to be addressed - sealing of holes in walls; etc.
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10/21/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
One make up unit holding at 53F. Product moved or discarded. Unit must be repaired to hold 40F or below before product may be replaced. **Repairman called to site during inspection**
- [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 (50-100ppm chlorine) to ensure proper sanitization. **Violation must be corrected within 48 hours. All glassware must be washed either in kitchen unit or upstairs bar unit until repair is complete and unit is functioning properly.**
- [1] Non-food contact surfaces of equipment and utensils clean
Handles of equipment had food build up on them. Clean thoroughly and maintain in a clean and sanitary condition to prevent potential hand contamination. Other areas of kitchen need some detailing; such as the dishwashing area and the floors.
- [1] Storage; handling of clean equipment / utensils
Dirty knives stored on knife magnet. Store dirty knives separate from clean knives to prevent potential cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Weather stripping on back door needs to be replaced to prevent access by pests.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 100pm chlorineSanitizer bucket @ 100ppm chlorineScoop stored correctlySpeed gun clean
- General Comments that relate to this Inspection
Hand sinks stockedDishwasher @ 100ppm chlorineSanitizer buckets @ 100ppmRefrigeration ok-walk in at 42F - should be checked frequently to ensure 40F or below-all make up units except for one noted above @ 40 F or belowTurkey breast - 38FChicken (cooled) - 38FRice (cooled) - 40FPest control in place - Orkin**Discussed teaching employees to wipe handles; ticket machine; etc with sanitizer cloth at the same time as cutting boards. This will prevent build up from occurring.**Flooring in back area is peeling up. Plans to replace are in the works once the slow season arrives.**Discussed clean and dirty area separation in dishwashing area. Clean area holds only 4 racks. Hand sink is available. Suggested options such as using gloves during dirty or clean portion then changing them out.**Discussed cooling methods with operator. Cooling methods appear to be good. Beans cooling @ 60F in walk in in shallow pans; product stirred regularly. Rice is cooled on sheet pans. Recommended testing process to ensure that whole cooling process gets food product to 40F within 4 hours. Suggested using metal pans to speed process or ice baths if necessary.**Temp logs kept on refrigeration units. However; temps are read off of hanging thermometers. Recommended to operator that using a properly calibrated thermometer on food product is more accurate and will prevent issues like the one found above. Also discussed not overfilling units to allow for proper air flow.**Pest control reports not on site for review. Operator will provide reports during reinspection. Discussed with operator that any corrections noted on a PC report must be made as if coming from the Health Authority.
- General Comments that relate to this Inspection
Scoop stored correctlySpeed gun cleanSanitizer bucket @ 100ppm chlorineArea clean
- General Comments that relate to this Inspection
**No violations observed during the inspectionArea cleanGrains off floor-most grain is brought in as needed; not stored on site to reduce pest attractionChemicals stored safely**Cove base in brew room should be installed when possible.
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10/15/2010 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
No violations noted. Dish machine @ 50 ppm.
- General Comments that relate to this Inspection
No violations noted. Walk in @ 40 F. Cooling of cooked foods is done on a rack of trays oin the walk in. Rice @ 50 F. had been cooked at 11:30 am. Chciken on tray @ 48 F. cooked at 12 noon. Recommend keeping foods uncovered until they cool to 40 F. Then cover them.Cold prep tables between 32 F and 40 F below. Above foods: Sliced tomatoes @ 42 F - 44 F; Salmon @ 45 F; roast chicken @ 44 F;taziki sauce @ 43 F.; sliced tomatoes on pizza cold table @ 39 F.Chlorine sanitizer in dish machine @ 100 ppm. Chlrine in wiping rag buckets @ 200 ppm. Pbserved staff washing hands at appropriate times.
- General Comments that relate to this Inspection
No violations noted. Chlorine sanitizer in dish machine @ 100 ppm. Hand sink stocked with soap and paper towels.
- General Comments that relate to this Inspection
No violations noted. Discussed cleanliness/sanitizing issues and the removal of foreign objects from milled product.
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7/29/2009 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under dish washer's table.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under glass washer. Clean floor sink under 3-compartment sink.
- General Comments that relate to this Inspection
No violations noted at this time.Glass washer's chlorine concentration at 100 ppm.Hand sink found stocked and functioning properly.
- General Comments that relate to this Inspection
Product temperatures taken in cook line's refrigerated equipment: pot sticker 36 F; shredded cheese 40 F; rice 40 F; salmon 34 F; sliced roast beef 40 F; cubed chicken breast 40 F; ahi tuna 38 F; sliced sausage 40 F; grilled onions 33 F; shredded cheese 37 F.Walk-in cooler at 35 F; Temperatures taken in walk-in cooler: soup 40 F; cream sauce 40 F; chili 40 F; chicken wings packs 40 F.All refrigerated equipment operating at temperatures below 40 F.All hand sinks were stocked and functioning properly.Dish washer' s temperature at 120 F and chlorine concentration at 100 ppm.Consumer advisory for raw or undercooked foods found posted.CFPM certificates were available in establishment.
- General Comments that relate to this Inspection
Bar hand sink found stocked and funcitioning properly.Glass washer' s temperature at 120 F and chlorine concentration at 100 ppm.Health warning sign on alcohol / birth defects found posted as required.
- General Comments that relate to this Inspection
No violatons noted at this time.
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5/22/2008 | Routine Inspection 1st | 98 |
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