- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Ice machine has been cleaned. - Milk in dairy fridge w/ current dates.
- General Comments that relate to this Inspection
All violations from previous inspection have been addressed: - All cold holding units are holding @ 40F or below & temp logs are being kept for all cold holding units. Temp logs shall remain @ 2x a day. - Coke fridge is being used to store whole vegetables only. This shall contineu at this unit is not rated for storing potentially hazardous foods. - Pepsi fridge is being used to store whole vegetables only. This shall contineu at this unit is not rated for storing potentially hazardous foods. - Facility is much cleaner and signs are in place as reminders for staff. Thank you for your efforts.
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6/4/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed chicken pot pie in reach in unit at 55F. Food discarded during inspection. This unit was recently serviced but the product either never got cooled down completely or the unit has not been holding properly. See 2205-00040 for further corrective action.Observed coke fridge at approximately 51F and full of potentially hazardous foods. Effective immediately this fridge may only be used to store non potentially hazardous foods; including whole vegetables. All potentially hazardous foods in unit discarded during inspection.
- [4] Facilities to maintain product temperature
Facility had all refrigeration units serviced this AM but the line cooler is still holding at approximately 44F and coke fridge was holding at approximately 51F. Chicken pot pie was found in bottom of reach in unit that was holding at approximately 41F. All units must be set to ensure all food maintains 40F or below and all units will be reinspected Tuesday 6/2/15. If units are not holding properly at that time and an additional reinspection(s) is required to verify compliance a reinspection fee of $71 will be applied for each reinspection. Limitations to the facility menu may also be considered at that time. Temperature logs of all refrigeration units must be kept two times a day starting today until further notice. Ambient temperatures must be recorded as well as one different food item each of the two times each day.
- General Comments that relate to this Inspection
The following items have been corrected since the last inspection: - Raw meat is being properly stored. - Facility is no longer vacuum packaging meat on site. - Labeling throughout facility is consistent. - Proper scoop storage in dry goods area.
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5/29/2015 | Routine Reinspection 1st | 91 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Various potentially hazarouds food items found in pantry line make up; line cooler and pepsi cooler in cart barn outside of acceptable temperature requirements. All items out of temp discarded during inspection. Facility must begin keeping temperature logs for all cold holding units and maintain twice daily logs until further notice. Example logs left with operator.
- [4] Facilities to maintain product temperature
Observed numerous refrigeration units not holding at a consistent 41F. Most units seem to be overloaded with food and stand up reach in units have pots and pans stored on top of them that may be impeding air circulation. All units need to be set to consistently maintain food product at 41F or below and to compensate for frequent openings of doors. These units will be reinspected within 48 hours. Also observed pepsi unit holding at 52F in cart barn being used to store potentially hazardous foods. All food discarded during inspection and this unit shall not be utilized to store potentially hazardous foods. Observed Coke fridge in main kitchen being utilized to store potentially hazardous foods. This unit is not designed to store potentially hazardous foods and must be replaced with a commercial unit within next 90 days.
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw chicken; beef and pork all being stored on same shelf in reach in fridge. These items must be separated and stored in the following order from bottom to top: chicken/eggs; beef; pork/fish. Ready to eat food must be stored above all raw meat at all times.Facility is vacuum packaging meat; freezing it and thawing it under refrigeration and running water. This practice requires a HACCP plan to be submitted and approved by Washoe County Health District in order to continue. Operator will discontinue this practice and contact WCHD if chooses to resume. Observed inconsistent labeling of food items in cold holding units throughout facility. Some items are labeled with prep and discard date and some items with just a prep date and some items with no date. Staff needs to go through all cold holding units and ensure all products are properly labeled to ensure proper stock rotation.
- [2] Food protected during storage; preparation; display; service; transportation
Observed expired milk in dairy fridge. Facility must properly rotate stock of potentially hazardous foods. Milk discarded during inspection.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops for dry goods being stored with handles in food and bowls without designated handles being used as scoops. All scoops must have a designated handle and be stored in food with handle up or in a separate clean container. This item corrected on site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine needs to be serviced as mold has begun to accumulate inside unit.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Ice machine in cart barn clean. Reach in freezer @ -6F. Reach in freezer in cart barn @ 0F.Drawers under grill @ 41F. Dishwasher dispesning 100 ppm Chlorine. *Ensure all cutting boards are sanded down or replaced as they are starting to get worn and stained. Note: The menu for this facility seems to be much larger than the size of kitchen and cold storage can accomodate. Operator should seriously consider minimizing the number of items offered on a regular basis as this may help address food safety issues observed during today's inspection on a long term basis.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. Dairy fridge @ 40F.Good scoop storage. Three comp sink set up during inspection with 100 ppm Chlorine. *Ensure staff has proper test strips at all times.
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5/27/2015 | Routine Inspection 1st | 84 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed three cutting boards with deep score marks that are no longer cleanable. Resurface or replace these cutting boards so they are smooth and easily cleanable to prevent 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. Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine with mold buildup. Remove all ice; thoroughly clean and sanitize to prevent cross contamination of ice.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed weather stripping on reach-in that is no longer sealing properly. Replace weather stripping to ensure unit maintains proper temperatures.
- General Comments that relate to this Inspection
General Comments: Handsinks clean and stocked. Observed good handwashing by employees. Discussed glove use policy with operator. Discussed cooling procedures with operator. All food storage 6" off ground. Ensure single service articles (cups) are also stored 6" off ground. Dishwasher sanitizer @ 50 ppm. All cold holding units holding at ranges between 38F-40F. Reach-in freezer @ -1F. Hot holding good. Soup @ 168F. Bathrooms clean and stocked. Discussed employee illness policy. Ensure employees with gastointestinal symptoms are excluded from food handling for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
General Comments:Handsink clean and stocked. Three compartment sink in place with 100 ppm Chlorine. Santizer bucket on hand with 100 ppm Chlorine.Ice scoops properly stored. Speed guns clean. Bathrooms clean and stocked. *Facility needs alcohol consumer advisory posted.
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4/2/2014 | Routine Inspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had food debris build up on it. Clean and sanitize slicer thoroughly within four hours of use. *Second consecutive inspection with this violation* *Violation corrected on site*
- General Comments that relate to this Inspection
Hand sinks stockedAll refrigeration @ 40F or below*make sure that thermometers are working in unitsDishwasher @ 100ppm chlorineQuat @ 200ppm Sanitizer buckets in placeTest strips availableRaw product stored correctly*Reviewed cooling practices with operator. Re-iterated that all products must be cooled from 140F to 40F within 4 hours.*A few minor areas of non food contact could use some detail (such as stand under mixer and floor under fryers)*Discussed keeping only enough butter out for the next 4 hours. Butter is considered a potentially hazardous food and must be kept under temperature control.**Overall this facility's food safety issues have improved from the last inspection. New Chef must continue to improve systems to ensure proper food handling.
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9/5/2013 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Coving still needs to be repaired on cook line.
- General Comments that relate to this Inspection
*All other violations corrected1) Raw product stored correctly; including raw shell eggs2) Cleaning in kitchen has occurred3) Drain line repaired on 3 compartment sink4) Floors cleaned*Facility is looking at additions for refrigeration; as production will surpass current holding facilities during the busy season. This need should be addressed as soon as possible. Lack of proper cold holding units greatly decreases the ability to hold and/or cool food safely and increases the potential risk of bacteria multiplication; which can lead to foodborne illness.
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4/15/2013 | Routine Reinspection 2nd | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw shell eggs and other raw meats stored above ready to eat foods. Store raw shell eggs on bottom shelf with other poultry items. *Reviewed proper order; from bottom to top; of poultry; beef; pork and fish*
- [1] Non-food contact surfaces of equipment and utensils clean
Many areas of non food contact surfaces need cleaning. These include; but are not limited to handles of equipment; shelving; walls; sides of equipment; etc. Keep area clean to maintain sanitary conditions. *Cleaning has begun and should continue*
- [1] Installed; maintained
Drain line on three compartment sink leaking. Repair line to prevent potential standing water issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors could use a cleaning behind and around equipment. Coving needs repair on line.
- General Comments that relate to this Inspection
Corrections:1) Dishwasher dispensing proper amount (100ppm chlorine) of sanitizer. Reminded operator that testing should be done daily.2) Slicer and mixer were cleaned. Reviewed importance of complete cleaning and sanitizing of slicer within 4 hours of use. Both units should be left clean after use.
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4/5/2013 | Routine Reinspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Raw shell eggs stored above ready to eat foods. Store raw shell eggs on bottom shelf with other poultry items.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit to maintain 50-100ppm chlorine concentration. **Violation must be repaired within 48 hours. Until unit is repaired; three comp sink must be used. Reviewed set up and checked set up with operator.**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had large amount of food debris on it. Slicer must be thoroughly broken down; washed; rinsed; and sanitized within 4 hours after use to prevent potential bacteria growth.Mixer had large about of food build up on it. Clean and sanitize thoroughly after use.
- [1] Non-food contact surfaces of equipment and utensils clean
Many areas of non food contact surfaces need cleaning. These include; but are not limited to handles of equipment; shelving; walls; sides of equipment; etc. Keep area clean to maintain sanitary conditions.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors could use a cleaning behind and around equipment. Coving needs repair on line.
- General Comments that relate to this Inspection
Hand sink stocked-hand washing observedNo sign of pest issuesIce machine cleanScoops stored correctlyTest strips available*If quat is used for sanitizer buckets; additional test strips must be obtained for quat sanitizerRefrigeration ok-upright refrigeration @ 40F; 40F-cooled pork @ 41F-cooled ham @ 40F-raw product stored on bottomMake up units @ 40F-tuna salad @ 39F-ham @ 39FHot holding @ 150F+-beans @ 165FSanitizer buckets in place*Concentration a little high. Reviewed the proper set up with employees*Reviewed that chicken breading material must be held cold or discarded after use.*Discussed bbq guidelines. Operator requested electronic copy.*Discussed use of refrigerated box for expansion of refrigeration capabilities during busy season. Approval was given for this year for the box.**Reviewed cooling with operator. Discussed best practices on using metal pans and ice baths to speed cooling. All items being cooled must cool from 140F to 40F within 4 hours.**Discussed thawing practice with operator. Thawing must be done under refrigeration; under running water; or as part of the cooking process.**This facility could benefit from the establishment of standard operating procedures and the appropriate staffing level to accomplish them. Many issues arose where staff was unclear about how things were handled.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoops stored correctlySpeed gun cleanThree compartment sink @ 100ppm chlorineIce machine cleanFacility clean
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4/3/2013 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandwashes clean and stocked Dishwasher 100 ppm ClSanitizer bucket 100 ppm ClAll reach-in fridges <=41 F Cooked sausage 40FReach-in freezer <=32FAll food storage goodAll food expiration dates current General cleanliness goodRecommendation(s): Ensure all pre-made sandwiches are labeled with the date and the ingredients.
- General Comments that relate to this Inspection
Sanitizer bucket 100 ppm ClIce scoop storage okSpeed guns cleanFood storage goodReach-in fridge <=41FGeneral cleanliness goodHandwash/bathrooms clean and stocked
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5/24/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate bar.Routine inspection for deli permit conducted earlier this month; bar area inspected a that time. Hot dog grill located in bar area. Operation of hot dog grill to be covered under existing deli permit. Ensure that hot dogs are kept at 140 F or above on grill.RIsk catgeory 1 assigned for bar permit. No CFPM required for bar. Provided copy of alcohol warning sign to operator. Post and keep sign posted conspicuously to customers.
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11/29/2011 | Opening Inspection | 100 |
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