- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Seal raw wood or replace with a cleanable surface at rack used for hanging clean utensils - located above 3 compartment sink. Surface must be non-absorbent and cleanable to prevent contamination of clean utensils.
- General Comments that relate to this Inspection
All temps OKMake-up unit (cheese 32F; tomatoes 32F; bacon 37F; turkey 36F; ham 37F)Walk-in: raw chicken wings 32F; ham 24F (partially frozen); sliced tomatoes 34FStem and strips availableNo hot holding noted during inspectionHandsink OK; restrooms OK; dumpster area OKProduct datedDiscussed exclusion of ill employees w/vomiting and/or diarrhea for 48 hours after last boutDiscussed new regulations for no bare hand contact w/RTE foods
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7/2/2015 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Maintain disposable-paper towels at employee handsink. Corrected-on-site. Ensure all employees working in bar use designated handsink for handwashing.
- General Comments that relate to this Inspection
3 compartment sink @ 50ppm bleachdishwasher @ 100ppmstrips availablebar maintained in good condition
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7/1/2015 | Routine Inspection 1st | 98 |
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food. (Shields on order)
- General Comments that relate to this Inspection
Notes-All products stored properly.-All equipment properly manitained.-All equipment properly cleaned.
- General Comments that relate to this Inspection
Notes-Reach-In 38F.-Dish washer sanitizer at 100 ppm.-Alcohol warning properly posted.
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6/6/2014 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
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.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Liquor birth defect warning sign not posted. Properly post liquor birth defect warning sign.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 32F.-Reach-In 38F.-Cold holding-Hamburger 38F.-Chicken 39F.-Walk-In 38F.-Freezer -2F.-Three compartment sink ok.-Test stripes available.-Ice machine clean.-Ice scoop properly stored.-All items stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Ice scoops properly stored.-Three compartment sink ok.-Test stripes available.-Speed guns clean.-All lights properly shielded.-All items stored at least 6" off the ground.-Bathrooms properly stocked.
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5/29/2014 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Walk-In 39F.-Freezer -2F.-Freezer 0F.-Freezer -10F.-Three compartment sink ok.-Test stripes available.-Reach-In 39F.-Hamburger 39F.-Chicken 39F.-Reach-In 38F.-Ham 38F.-Turkey 38F.-Hood clean.-Bathrooms properly stocked.-All lights properly shielded.-All items stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Ice machine clean.-Ice scoops properly stored.-Alcohol warning properly posted.-Speed guns clean.-Dish washer sanitizer at 100 ppm chlorine.-Single service properly stored.-Three compartment sink ok.-Test stripes available.-Bathroom properly stocked.
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6/20/2013 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Back area clean and organized.2) They pull out equipment and pms area monthly.3) Hoods clean 4) Nothing hot held cook to order.5) Meat reefer 37 degree F; hamburgers at 39; chicken 37; chicken wings at 40 degree F.6) Salad/sandwich reefer at 38 degree F; all product labelled dated.7) Walkin at 37 degree F; all product properly stored and product dated.8) Handsinks stocked.******Check your score at washoeeats.com**********
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Bar clean and organized.2) Dishwasher at 100 ppm3) Bar ice ok4) Restrooms ok5) Trash ok6) Test strips available7) Handsink stocked (observed)*****Check your score at washoeeats.com*****
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5/17/2012 | Routine Inspection 1st | 98 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Bar ice needs to have sufficent lighting over it. The little portable battery operated lights are ok.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Cold hold line chicken 37; hamburger 39 degree F2) Prep refer at 36 degree F; tomato 38; cheese 37; all products dated and stored properly.3) Hot holding beef 145 degree F.4) Handsinks stocked 5) Walkin clean and storage good pans date timed.6) Mop sink good7) Freezer at -10 all product frozen and stored properly8) Three comp sink9) Test strips and thermometers present.
- General Comments that relate to this Inspection
Notes: The below noted at time of inspection:1) Bar clean and organized.2) Sanitizer at 100 ppm 3) Dishwasher at 100 ppm4) Product dates good5) Test strips available.6) Advised of smoking law and left more flyers.7) Scoops ok8) Handsink ok stocked9) Restrooms ok
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5/9/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedDiscussed importance of employee hygiene/handwashingDiscussed employee health policies. Employees ill with GI symptoms must be excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-taco meat 38 f; roast beef 39 fReach in prep unit at 40 f-tuna salad 38 fReach in unit 36 f-hamburgers 37 f; chicken wings 37 fTaco beef hot holding at 162 f. Ensure employees re-heat all product to 165 f prior to placing in steam table.Discussed cooling procedures. Cool product uncovered in a stainless steel pan at a shallow level or utilize ice bath to ensure product cools in proper time frame.Quat at 200 ppm. Test strips on site.Spoke with Martin; Director of Operations. Per Martin; broken/missing floor tiles in kitchen set to be replaced in the next 30 days. Also spoke with Martin about standing water in prep cooler. Per Martin; this will be repaired as well.Facility cleanliness is greatly improved over past years. Good job.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsink properly stocked. (Utilize pump style soap dispenser).Dishwasher and three comp sink sanitizing at 100 ppm chlorine. Facility using wrong type of test strips. Obtain proper chlorine strips.Bar clean and well kept.Repair dishwasher to prevent standing water on floor.
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9/28/2010 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chlorine chemical test kits available. Must provide chlorine chemical test kits to check wiping cloth sanitizer bucket concentration. Ensure chlorine concentration is between 50 to 100 ppm.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chlorine chemical test kits available. Must provide chemical test kits to check dishwasher chlorine concentration.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-make-up unit at 38F -cheese at 39F -tuna salad at 38F-cook-line reach-in at 40F -raw chicken wings 39F -raw chicken breast 40F-observed proper thawing-walk-in at 37F -cooked and cooled chicken at 39F -cooked potatoes at 38F-discussed cooking and cooling procedures with no problems noted-freezer at -10F-three-comp. sink used for wash; rinse; sanitize-quat. test strips for sink sanitizer available-wiping cloth sanitizer bucket checked at 50 ppm chlorine*facility must obtain chlorine test strips - see comments above-ice machine clean; scoop properly stored-food stored 6" above the ground-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (jaundice; fever; vomiting; diarrhea) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-reach-ins at 40F-ice scoops properly stored-dishwasher sanitizer checked at 50 ppm chlorine-speed gun nozzle and cups clean-chemicals labeled and properly stored-restrooms stocked and clean-alcohol advisory sing posted as required
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11/23/2009 | Routine Inspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Mashed potatoes holding at 90 degrees F to 110 degrees F. Turkey and gravy holding between 86 degrees F and 120 degrees F. Ensure all food is reheated prior to being placed in steam table. Steam table is intended for hot holding of hot foods only and is not designed to heat foods. Food was placed on steam table 45 minutes prior. Corrected on site. Food was pulled from steam table and reheated. Note - all hot foods must hold at 140 degrees F or above.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed build-up of dirt/debris under equipment/hard to reach areas. Clean hard to reach areas on a routine basis.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed holes in wall in keg storage area in back room. Repair wall for cleanability and to prevent entry way for rodents/pests. Recommend installing FRP or stainless steel on lower half of wall to prevent further damage.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stockedWalk-in cooler at 40 degrees FRoast beef at 35 degrees FHam at 37 degrees FRefer unit across from grill at 38 degrees FChicken wings at 39 degrees FHamburger at 38 degrees FMake-up unit at 40 degrees FTurkey at 37 degress FTuna at 39 degrees FFacility clean and well-kept. Cleanliness of facility is very much improved. Good job.Sanitizer at 200 ppm quat. Test strips on site.*Floor tiles near walk-in cooler broken. Replace broken floor tiles to facilitate easier cleaning.
- General Comments that relate to this Inspection
Notes:Handsink and restroom properly stockedDishwasher sanitizing at 100 ppm chlorine. Test strips on site.Facility overall clean and well-kept
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12/9/2008 | Routine Inspection 1st | 93 |
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