- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly in food grade containers. Beef @ 39 f; Salmon 38 f; Calamari 38 f; Pork 38 f; Veggies 38 f. Condensation unit in good condition. All containers labeled and dated properly. Walk in freezer @ 0 f. All food frozen. Condensation unit clean. Reach in cook line @ 40 f; Chicken 38 f; Beef 38 f. All coolers inside very clean. Thermometers inside. Hot holding: Soup @ 152-167. All serving utensils clean and stored properly.Cold unit: Sliced tomatoes @ 38 f; Veggies 38 f. All serving utensils clean and stored properly. Freezer 0 f. All ice cream product frozen. Scoops stored properly. Ice machine and bins clean. Scoops and containers clean. All cookware clean and stored in clean location.All utensils and trays clean. All spice containers clean and organized. Prep areas clean and well maintained. Equipment clean and well maintained. Dry storage clean and food products stored properly. Dates current on food products. Can products in good condition. Fryer/ grill/ hood area clean. Handsink stocked properly and accessible. 3 compartment sink operational and no leaks in plumbing. Restrooms clean and stocked properly. *Observed proper handwashing and food handling onsite. Customer area clean and well maintained.All menus and bill folders clean and wiped down on regular basis.*Discussed w/ staff no bare hand contact with ready to eat foods. Observed gloves on hand and in use. *No employee has failed serve safe exam in last year.*If this facility wants to reduce oxygen package any food product SODO will need to create a ROP HACCP plan and will need it approved before any special process (ROP; Cook-chill; Sous Vide; etc) is to begin. Refer to Washoe County Health District EHS - Food Services for HACCP information and checklist.
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9/23/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly in food grade containers. Beef @ 39 f. Condensation unit in good condition. All containers labeled and dated properly. Walk in freezer @ 5 f. All food frozen. Condensation unit clean and no leaks. Reach in cook line @ 40 f. Scallop wrapped with bacon @ 37 f; Chicken 38 f; Beef 38 f. All cooler inside very clean. Thermometers inside. Hot holding: Soup @ 156 f. Cold unit: Sliced tomatoes @ 38 f; Veggies 38 f. All serving utensils clean and stored properly. Freezer 0 f. All ice cream product frozen. Scoops stored properly. Ice machine and bins clean. Scoops and containers clean. All cookware clean and stored in clean location.All utensils and trays clean. All spice containers clean and organized. Prep areas clean and well maintained. Equipment clean and well maintained. Dry storage clean and food products stored properly. Dates current on food products. Can products in good condition. Fryer/ grill/ hood area clean. Handsink stocked properly and accessible. 3 compartment sink operational and no leaks in plumbing. Restrooms clean and stocked properly. *Observed proper handwashing and food handling onsite. Customer area clean and well maintained.All menus and bill folders clean and wiped down on regular basis.
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5/21/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly in food grade containers. Beef @ 39 f. Condensation unit in good condition. Walk in freezer @ 5 f. All food frozen. Condensation unit clean and no leaks. Reach in cook line @ 40 f. Scallops @ 37 f; Chicken 38 f; Beef 38 f.On grill cooking: Beef patty @ 148 f. Hot holding: Soup @ 156 f. Cold unit: Sliced tomatoes @ 38 f; Veggies 38 f. All serving utensils clean and stored properly. Freezer 0 f. All ice cream product frozen. Scoops stored properly. Utrensils and cookware stored properly and clean. Storage containers on bottom clean.Prep areas clean and well maintained. Equipment clean and well maintained. Dry storage clean and food products stored properly. Dates current on food products. Can products in good condition. Fryer/ grill/ hood area clean. Handsink stocked properly and accessible. 3 compartment sink operational and no leaks in plumbing. Dish Machine @ 50ppm. Test strips on hand. Sani buckets throughout facility @ 200ppm.Bathrooms clean and stocked. **Customer area clean and well maintained.**Observed proper food prep; glove changing; and handwashing onsite. **Discussed ill employee policy onsite w/ Joel. **Make sure to clean and sanitize recipe books; menus; and other misc items in the kicthen to maintain sanitary conditions.
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7/10/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violations noted on pervious inspection have been corrected. Dishwasher checked at 100 ppm chlorine. Ensure dishwasher sanitizer level is checked on a daily basis.
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11/8/2012 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
70) Incorrect thawing - observed ground turkey stored in standing water. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. Corrected on-site.
- [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. Facility must use three-comp. sink to wash; rinse; sanitize; and air dry all dishes/utensils and glassware until dishwasher is repaired.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked *discussed future WCHD requirement of no bare hand contact with ready-to-eat foods *ensure hands are properly washed after handling raw meats and prior to avoid cross-contamination - sanitizer is not a substitute for hand washing.-cook-line make-up unit at 36F -raw fish; chicken; beef 37F-40F-salad/sandwich make-up unit at 44F *ensure unit is adjusted to maintain product temperatures at 40F or below even during busy times -cheese 41F -deli meats 43F-45F -glass-door reach-in 40F-hot holding: soups 150F-58F-discussed cooking and cooling procedures with no problems noted-walk-in at 39F -potato salad 40F -raw chicken 38F-raw product stored properly - no cross-contamination issues noted at time of inspection-containers labeled and dated *ensure consistent date marking processes are in use-discussed cleaning and sanitizing of slicer machine *ensure slicer is cleaned and sanitized daily and or after each use-wiping cloth sanitizer buckets at 200-400 ppm quat-chemical test kits available-food and single service items stored 6" above ground -restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*Ensure a consumer advisory is posted as undercooked potentially hazarsous foods are served.The required consumer advisory may be in the form of a brochure; deli case or menu advisory; label statement; table tent; placard or other written notificationthat is visible to the patron. The advisory shall include the following:The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwiseprocessed to eliminate pathogens; (such as meat; poultry; eggs; milk;seafood or shellfish) poses a potential health risk to everyone; especially the elderly; young children under the age of 4 years; pregnant women; andother highly susceptible individuals with compromised immune systems.Thorough cooking or processing of foods to eliminate pathogens reduces the risk of illness.
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11/6/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-observed employee hand washing-cook-line make-up units at 38F-40F -cooked and cooled chicken 41F -deli meats 40F-41F -raw steak 40F -raw hamburger 39F-glass door reach-in at 40F -raw chicken 32F-walk-in at 40F -cheeses 39F-40F -raw beef 40F -raw chicken 38F-discussed cooking and cooling procedures with no problems noted-no cross-contamination issues noted - raw product stored on bottom shelf-freezer less than 0F-ice machines clean; scoop stored properly-dishwasher checked at 50 ppm chlorine-chemical test kits available-wiping cloth sanitizer bucket at 200 ppm quat-food stored 6" above ground-restrooms stocked and clean-chemicals labeled and stored properly-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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8/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted in the previous inspection conducted on 5/19/2011 have been corected.Ok to issue permit to operate.Dish washer at 130 F and 100 ppm chlorine concentration.Provide thermometer for walk-in freezer.Risk category 3 assigned. Facility requires minimum of one Certifed Food Protection Manager on staff full time. One CFPM is currently on staff; facility in compliance with CFPM requirement as of this day.Plans to open on 6/7/2011
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6/6/2011 | Opening Inspection | 100 |
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