- [1] Original container; properly labeled
FOUND CONTAINER OF FLOUR IN DRY STORAGE ROOM THAT WAS UNCOVERED AND NOT LABELED. MUST LABEL ALL CONTAINERS THAT ARE NOT IN THEIR ORIGINAL CONTAINERS TO EASILY IDENTIFY PRODUCT. MUST KEEP CONTAINER COVERED WHEN NOT IN USE TO REDUCE THE RISK OF CONTAMINATION OF PRODUCT.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINER OF FRENCH FRIES STORED UN-COVERED AND ON THE FLOOR. MUST ENSURE THAT ALL PRODUCT IS STORED AT LEAST 6 INCHES OFF OF THE FLOOR AND COVERED (EXCEPT DURING THE COOLING PROCESS) TO REDUCE THE RISK OF POTENTIAL CONTAMINATION OF PRODUCT.RAW SHELL EGGS STORED ON THE TOP SHELF OF WALK-IN UNIT. MUST STORE RAW SHELL EGGS ON THE BOTTOM SHELF TO REDUCE THE RISK OF POSSIBLE CROSS CONTAMINATION OF ANY READY TO EAT PRODUCT.FOUND CONTAINER OF COOKED GRAVY IN PAN IN WALK-IN AT 67F. GRAVY WAS COOKED THIS MORNING AND UNABLE TO DETERMINE THE TIME THE GRAVY WENT INTO WALK-IN. MUST ENSURE THAT ALL COOKED PRODUCT NEEDING TO BE COOLED IS PROPERLY COOLED FROM 135F TO 70F WITHIN 2 HOURS AND THEN FROM 70F TO 41F WITHIN AN ADDITIONAL 4 HOURS. IF PRODUCT IS NOT COOLED TO 70F WITHIN 2 HOURS MUST BE COOLED TO 41F IN 4 HOURS TOTAL. GRAVY WAS PLACED IN ICE WATER BATH WITH A UTENSIL FOR STIRRING TO FACILITATE THE COOLING PROCESS.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
COVER TO THE ICE MACHINE IS MISSING. MUST ENSURE COVER IS ALWAYS IN PLACE EXCPECT WHEN UNIT IS BEING SERVICED TO PROTECT THE ICE FROM POTENTIAL CONTAMINATION.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
THE CONDENSER IN THE WALKIN UNIT IS LEAKING. MUST ENSURE THAT UNIT IS SERVICED TO DETERMINE THE CAUSE OF THE LEAK AND TO ENSURE THAT LEAK IS FIXED TO PROTECT THE FOOD FROM POTENTIAL CONTAMINATION FROM CONDENSER.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SPEED GUNS AND HOLDERS CLEAN.ICE SCOOPS PROPERLY STORED.GLASSWASHER GOOD AT 100PPM CHLORINE.USE BY DATES CURRENT.DISCUSSED NEW FOOD REGULATION OF NO BARE HAND CONTACT OF READY TO EAT FOODS WHICH INCLUDES CONDIMENTS FOR DRINKS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS GLOVES; TONGS; TISSUE PAPER OR UTENSILS.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.LEFT HANDWASHING SIGNAGE WHILE ON SITE.GOOD HOT HOLDING TEMPS - ALL ABOVE 145F.GOOD COLD HOLDING TEMPS ON COOK LINE - ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 200PPM CHLORINE.WATER TO STORE IN USE UTENSILS IS CHANGED OUT EVERY 2 HOURS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW REGULATIONS GO TO OUR WEBSITE AT www.washoecounty.us/health** DISCUSSED NEW REGULATION OF NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER BETWEEN BARE HANDS AND ANY READY TO EAT FOODS SUCH AS GLOVES; TONGS; UTENSILS OR TISSUE PAPER.** DISCUSSED PROPER COOLING METHODS. FACILITY MUST ENSURE ALL FOODS GOING THROUGH THE COOLING PROCESS IS COOLED DOWN FROM 135F TO 70F IN 2 HOURS AND THEN FROM 70F TO 41F IN AN ADDITIONAL 4 HOURS. IF 70F IS NOT REACHED IN 2 HOURS THEN FOOD MUST REACH 41F IN 4 HOURS TOTAL. DISCUSSED USING ICE WATER BATHS; UTENSILS FOR STIRRING PRODUCT AND BAGS OF ICE TO HELP SPEED UP THE COOLING PROCESS. FACILITY MUST KEEP TRACK OF COOLING TEMPERATURES AND DOCUMENT COOLING TO ENSURE THAT PROCESS WORKS. COOLING LOGS MUST BE MADE AVAILABLE TO THE HEALTH AUTHORITY FOR REVIEW.** DISCUSSED KEEPING AN EYE ON WALK-IN UNIT TEMPERATURES TO ENSURE THAT UNIT IS PROPERLY WORKING AND ABLE TO KEEP FOOD AT 41F OR BELOW. DISCUSSED STORING CERTAIN POTENTIALLY HAZARDOUS FOOD ITEMS WITH ICE TO ENSURE PRODUCT TEMPERATURE IS AT 41F AND BELOW.FACILITY HAS NO ADDITIONAL CERTIFIED FOOD PROTECTION MANAGER. THIS FACILTY RISK LEVEL WAS CHANGED TO A RISK LEVEL 3 THAT REQUIRES A CERTIFIED FOOD PROTECTION MANAGER TO PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. INFORMATION ON HOW TO OBTAIN A CERTIFIED FOOD PROTECTION MANAGER WAS LEFT WHILE ON SITE.THIS FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
|
11/3/2015 | Routine Inspection 1st | 94 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
CORNER COVING IS MISSING FROM WALLS AT DOOR WAY BY WALK-IN. MUST ISNTALL CORNER COVING TO SEAL FRP TO WALL AND ALLOW FOR A CLEANABLE SURFACE. RECOMMEND USING STAINLESS STEEL COVING SINCE THIS IS A HIGH TRAFFIC AREA TO REDUCE THE RISK OF DAMAGE TO WALL. CORRECT BY 12/20/14.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSEPCTION ON 11/19/14.ALL PREVIOUS VIOLATIONS EXCEPT NOTED ABOVE HAVE BEEN CORRECTED. WALKIN UNIT HAD A DEFROST TIMER INSTALLED. DID NOTE A SMALL AMOUNT OF ICE ON CONDENSER. CONTACT SERVICE COMPANY TO INFORM OF THIS AND ENSURE THAT NEW DEFROST TIMER IS PROPERLY WORKING. UNIT TEMP AT 43F.FACILITY NEEDS TO PLACE 2 THERMOMETERS INSIDE THE WALK-IN UNIT TO ENSURE PROPER TEMPS ARE BEING MET.ICE MACHINE HAS BEEN CLEANED.DISHWASHING AREA GOOD.RECOMMEND DURING COOLING THAT STAFF PLACE A UTENSIL IN PRODUCT BEING COOLED TO HELP STIR THE PRODUCT AND DECREASE COOLING TIME. UTILIZE ICE WATER BATHS AS MUCH AS POSSIBLE TO HELP COOL FOODS DOWN PROPERLY. FOODS BEING COOLED SHOULD BE COOLED FROM 140F TO 70F IN 2 HOURS AND THEN FROM 70F-40F IN AN ADDITIONAL 4 HOURS. IF 70F IS NOT MET IN 2 HOURS THEN PRODUCT MUST BE COOLED TO 40F IN 4 HOURS TOTAL.
|
11/24/2014 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
CONDENSOR FOR WALK-IN UNIT IS FROZEN. MUST HAVE UNIT SERVICED TO ENSURE THAT IT PROPERLY HOLDS FOOD AT 40F OR BELOW. PART IS ORDERED AND SHOULD BE INSTALLED TODAY. RE-INPSECTION REQUIRED BY FRI 11/21/14.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
INSIDE OF ICE MACHINE IS DIRTY WHERE ICE COMES INTO MACHINE. MUST CLEAN AND SANITIZE THE INSIDE OF ICE MACHINE. ICE MACHINE SHOULD BE CLEANED AND SANITIZED ON A REGULAR BASIS TO REDUCE ANY BUILD UP. CORRECT BY 11/24/14
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
CORNER COVING IS MISSING FROM WALLS AT DOOR WAY BY WALK-IN. MUST INSTALL CORNER COVING TO SEAL FRP TO WALL AND ALLOW FOR A CLEANABLE SURFACE. RECOMMEND USING STAINLESS STEEL COVING SINCE THIS IS A HIGH TRAFFIC AREA TO REDUCE THE RISK OF DAMAGE TO WALL. CORRECT IN 30 DAYS 12/20/14REMOVE OLD CAULKING ABOVE STAINLESS STEEL AREA BY DISHWASHER AND CLEAN AND SANITIZE FRP TO REMOVE ALL MOLD AND DIRT BUILD-UP. RE-APPLY NEW CAULKING TO SEAL STAINLESS STEEL TO ADJACENT WALL. ENSURE CAULKING IS SMOOTH AND EASILY CLEANABLE. CORRECT IN 30 DAYS; BY 12/20/14
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS AT TIME OF INSPECTION.HANDSINK AVAILABLE.SPEED GUNS AND HOLDERS CLEAN.ICE SCOOPS PROPERLY STORED.GLASSWASHER AT 100PPM CHLORINE.TEST STRIPS AVAILABLE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD HOT HOLDING TEMPS - ALL ABOVE 140F.GOOD COLD HOLDING TEMPS ON COOK LINE - ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE. FACILITY INSTALLED NEW DISHWASHER.ALL FOOD PROPERLY STORED.FACILITY IS UTILIZING ICE TO KEEP FOOD COLD IN WALK-IN UNIT UNTIL IT IS REPAIRED. ENSURE THAT ICE IS CHANGED OUT IF MELTED.FACILITY NEEDS TO STOP USING GREEN RUBBER TUBS FOR FOOD STORAGE IN THE WALK-IN UNIT. THESE TUBS DO NOT ALLOW FOOD TO STAY COLD ENOUGH. MUST USE FOOD GRADE PLASTIC OR METAL CONTAINERS.RECOMMEND STORING CANS OF TUNA IN THE WALK-IN OVER NIGHT TO PRE-CHILL TUNA PRIOR TO MAKING IT.THIS FACILITY IS STARTING TO BE IN DISREPAIR - RECOMMEND DEVELOPING A CLEANING/MAINTENANCE SCHEDULE TO START ADDRESSING AREAS THAT NEED TO BE EITHER RE-PAINTED AND CLEANED.
|
11/19/2014 | Routine Inspection 1st | 93 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
SANITIZING TUBE FOR DISHWASHER WAS NOT ALL THE WAY IN SANITIZER SO SANITIZER NOT REGISTERING AT PLATE LEVEL. MUST ENSURE TUBE IS ALWAYS IN LIQUID SANITIZER AND MACHINE IS PROPERLY REGISTERING SANITIZER LEVEL. TUBE WAS PLACED AT BOTTOM OF CONTAINER AND SANITIZER LEVEL WAS 100PPM CHLORINE. ENSURE STAFF IS TESTING SANITIZER LEVEL OF DISHWASHER AT THE BEGINNING OF EVERY SHIFT.TEST STRIPS PROVIDED.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
DEFLECTOR PLATE OF ICE MACHINE IS DIRTY AND HAS BUILD-UP ON IT THAT CAN CONTAMINATE ICE. MUST CLEAN AND SANITIZER THE DEFLECTOR PLATE OF ICE MACHINE. ONCE IT HAS BEEN CLEANED AND SANITIZER RE-PLACE FRONT COVER TO PROTECT ICE FROM POSSIBLE CONTAMINATION.FOUND MULTIPLE UTENSILS ON COOK LINE STORED IN BETWEEN EQUIPMENT. THIS IS NOT A CLEANABLE SURFACE. UTENSILS MUST BE STORED ON UTENSIL RACK OR A CLEANABLE SURFACE TO REDUCE THE RISK OF CONTAMINATION. CORRECTED ON SITE.
- [1] Installed; maintained
LEAK AT COLD WATER AT HANDSINK. FIX TO REPAIR LEAK.
- General Comments that relate to this Inspection
NOTES:SPEED GUNS AND HOLDERS CEAN.ICE SCOOPS PROPERLY STORED.GLASSWASHER GOOD AT 100PPM CHLORINE.USE BY DATES CURRENT.NEED TO GET NEW TEST STRIPS FOR GLASSWASHER; THEY HAVE GOTTEN WET AND WILL NO LONGER WORK.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS ON COOK-LINE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED PROPER COOLING PROCEDURES: MUST COOL PRODUCT DOWN FROM 140F TO 70F IN 2 HOURS AND THEN FROM 70F TO 40F IN AN ADDITIONAL 4 HOURS OR MUST COOL DOWN FROM 140F TO 40F IN 4 HOURS. DISCUSSED USING ICE WATER BATHS TO HELP SPEED COOLING SINCE SPACE IN LIMITED AND TO ALSO PLACE UTENSILS IN PANS OF PRODUCT COOLING TO STIR PRODUCT TO HELP SPEED COOLING.REMIND STAFF THEY MUST DRY CLEAN HANDS WITH PAPER TOWELS AND NOT ON CLOTH TOWELS.
|
11/26/2013 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
Unable to locate thermometers in freezers. Stock with thermometers to ensure that freezers maintain 0 f or below.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Replace/repair any base coving in kitchen as needed. Also; in the future; floor could use to be resealed.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed holes in wall in dry storage room and and in wall between office and dry storage room. Seal holes to prevent pest entry and for cleanability purposes.Reseal FRP (fiber reinforced plastic) junctures on corners to help preserve the integrity of the FRP.Reseal any esposed wood fixtures for easier cleanability. Also; repaint shelves in dry storage areas in the near future.
- General Comments that relate to this Inspection
No violations noted. Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 35 fDishwasher sanitizng at 100 ppm chlorine. Test strips available.Bar clean and well kept
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 44 f after lunch rush. Product temped between 43 f and 45 f. Continue to monitor especially after busy periods to ensure that cooler maintains 40 f or below. Adjust down if needed.Prep unit at 38 f-beef 37 f-cheese 41 fHot holding temps good-gravy 156 f-soups 155 f -167 f-stuffing 145 fDiscussed cooling procedures. Ensure product is cooled in an ice bath; with an ice wand; or in shallow (no more than 2 inches of product) containers; uncovered in walk-in coolerDishwasher sanitzing at 100 ppm chlorine +. Reduce to 50 - 100 ppm chlorine. Test strips on site.Food storage ok.Facility has started replacing cutting boards - good
|
11/28/2012 | Routine Inspection 1st | 97 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at proper levels. Ensure staff is checking dishwasher with test strips frequently to verify sanitizer concentrations are at 50 - 100 ppm chlorine. Dishwasher changed out sanitizer at time of inspection and primed unit. Corrected on site to 100 ppm chlorine.
- [1] Installed; maintained
Cold water side on handsink not working. Repair as sinks must be stocked with both hot and cold water.
- General Comments that relate to this Inspection
Notes:Handsink and restrooms stocked with soap and paper towels. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer unit at 40 fDishwasher sanitzing at 100 ppm chlorine. Bar clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-Roast beef 41 f-beef stew 40 f-pasta 41 fHot holding temps good-soups 145 f - 157 f-stew 144 f-pork chops 145 - 155 f-stuffing 147 fDiscussed importance of cooling. Ensure food cools from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Facility can utilize ice bath; ice wands; or shallow pans left uncovered during the cooling process.*Candelaro "Mateo" Rico has completed the Serve Safe course; but needs to obtain WCHD Certification. Do so by 12/14/11.Other observations/recommendations:1. Ensure all food is kept covered (except during cooling) to prevent cross contamination2. Only utilize food grade containers for food storage. Observed "Rubbermaid" type totes being utilized for food storage in walk-in cooler. These are ok for packaged foods; but not for open foods.3. Repair flashing on wall by back door to prevent employee injury and to provide cleanable surface.
|
12/7/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
RE-INSPECTION FROM 12/9/10 INPSECTION.GLASSWASHER HAS BEEN ADJUSTED FOR SANITIZER LEVEL. NOW AT 100+PPM CHLORINE. GLASSWASHER SHOULD BE RE-ADJUSTED TO BETWEEN 50-100PPM CHLORINE. OK TO USE UNTIL IT IS RE-ADJUSTED TO 50-100PPM.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FOR 12/9/10 INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.DISHWASHER PROPERLY DISPENSING SANITIZER AT 100PPM CHLORINE. THE SWITCH TO PRIME SANITIZER HAS BEEN REPAIRED.FOOD PROPERLY STORED IN WALK-IN.
|
12/21/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS OF FOOD STORED IN WALK-IN UN-COVERED. MUST COVER ALL FOOD DURING STORAGE TO PROTECT FROM CONTAMINATION;FOUND CONTAINERS OF FOOD STORED ON FLOOR OF WALK-IN; MUST STORE ALL FOOD ITEMS 6 INCHES OFF OF THE FLOOR TO PREVENT ANY CONTAMINATION.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT PROPERLY DISPENSING SANITIZER. UNABLE TO PRIME MACHINE BECAUSE SWITCH IS NOT WORKING. MUST HAVE DISHWASHER SERVICED TO PROPERLY DISPENSE SANITIZER LEVEL AT 50-100PPM CHLORINE. EMPLOYEE IS ABLE TO MANUALLY ADD SANITIZER DURING RINSE CYCLE TO PROPERLY SANITIZE DISHWARE. A-1 CHEMICAL WAS CALLED TO SERVICE MACHINE WHILE ON SITE.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
GLASSWASHER NOT PROPERLY DISPENSING SANITIZER. PRIMED MACHINE AND DISPENSING ABOUT 25PPM CHLORINE. MUST HAVE UNIT ADJUSTED TO DISPENSE SANITIZER BETWEEN 50-100PPM CHLORINE
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.SPEED GUNS AND HOLDERS CLEAN.ICE SCOOPS PROPERLY STORED;.DAIRY DATES FRESH
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS BETWEEN 38-42FGOOD HOT HOLDING TEMPS BETWEEN 150-165F.SANITIZER BUCKETS GOOD AT 100PPM.PCO ON CONTRACT - NO PROBLEMS NOTED.GOOD COOLING PRACTICES - USES ICE WATER BATHS.RE-INSPECTION REQUIRED ON DISHWASHER. CALL BRENDA WILSON AT 328-2488 WHEN DISHWASHER IS REPAIRED.EMPLOYEE IS SIGNED UP FOR CFPM CLASS ON JAN 9TH WITH TONY PASTINI.
|
12/9/2010 | Routine Inspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cheese and pot of linguine on counter between 72 -80 degrees F. Per CFPM; product had recently been taken out of walk-in. Ensure all potentially hazardous foods are stored at either 40 degrees F or below or at 140 degrees F or above. Corrected on site.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink/restrooms properly stockedDishwasher sanitizing at 50 ppm
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked;.Walk-in cooler at 40 degrees FFish at 39 degrees FHot holding temps goodShort ribs at 155 degrees F; turkey gravy at 160 degrees F; rice at 150 degrees FDiscussed proper cooling methodsEnsure staff is checking sanitizer concentration of dishwasher routinely
|
8/21/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violationsHandsinks properly stockedSpeed gun and cups cleanDishwasher checked good at 50-100 ppm chlorine
- General Comments that relate to this Inspection
No violationsHandsinks properly stockedAll refrigeration checked at or below 40FGood separation of raw and ready to eat foods in all refrigerationAll items in freezers frozen solidClam chowder 168FRice 174F
|
12/5/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Simons Cafe & Lounge, 6135 Lakeside Dr, Reno, NV »