- General Comments that relate to this Inspection
Product tempmeratures checked okMeat balls in tomatoe sauce at 167 F to 171 F in warmer unit.Sliced sausage 38 F; sliced dry salami 40 F; sauteed mushrooms 38 F; kept on ice at pizza prep staion. Fresh mozzarella cheese 39 F; sliced pepperoni 41 F; garbanzo beans 38 F inside pizza prep unit.Crumbled cheese 39 F; cut arugula 40 F; cooked shrimp 41 F inside salad prep unit.Cooked and cooled foods are cooled from 135 F to 41 F within two hours per temperatures recorded on logs.
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3/22/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Meat balls in tomatoe sauce at 135 F to 137 F in warmer with some spots below 135 F; pan was being reheated in warmer for about two hours. Pan was removed at this time for fast reheat to 165 in oven. Do not use warmer to reheat meatballs in sauce; reheat in oven to 165 F first and then place in warmer to keep at 135 F or above throughout pan.Some potentiall hazardous food items checked at 45 to 50 F on front prep stations; less than 2 hours at these temperatures; ice added around all pans and were covered at this time to keep at 41 F or below.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Noted alcohol sign posted.Noted bar to be kept very clean.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Cooked ribs 39 F and 40 F; ham leg 38 F; cheese wheel 38 F in walk-in cooler.Noted hand sinks stocked and functional in all areas and in restrooms.Noted on employee puting shredded cheese with bare hands on finished plate. Ensure that employees use glove or ustensils when handling ready to eat foods as required under new regulations to eliminate bare hand contact with ready to eat foods. Other employees were wearing gloves.Dishwasher checked at 100 ppm chlorine concentration and 120 F.Test strips are avaialble for sanitizers employed; ensure to monitor dishwasher daily with test strips to keep proper chlorine concentrations of 50 to 100 ppm.Noted facility and equipment to be kept very clean in all areas.Ensure that common trash enclosure is cleaned of debris piles.There are two CFPM on staff for required CFPM coverage for risk category 3; both have WCHD certificate on site.
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3/18/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked and functional.All glasses washed in main kitchen; however; bar is properly equiped with three-compartment sink. Kitchen dishwasher operating properly at 50-100ppm chlorine on final rinse sanitization.Refrigeration unit checked at <40F.Ice properly dispensed.NRS 446 (Health Warning) properly posted.No speed guns or cup holders at bar***
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4/14/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsinds stocked and functional; reviewed the importance of not using bare hands with ready-to-eat foods.Facility is already in compliance with new date marking regulation with prepared foods.Dishwasher sanitizing at 50-100ppm chlorine; ensure priming machine prior to each use.Reviewed employee illness protocols; all procedures checked good.Walk-in refrigeration checked at approximatley 37F; products properly stored and dated. All other refrigeration units operating within regulation.Cold-holding checked good; sausage at 37F; bolagna at 39F; cheese at 42F; tomatoes at 41F.Quaternary ammonia dispesning per label****Hot-holding checked good; meatballs at 144F.
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4/10/2015 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed one of the kitchen handsinks without sanitary towels; facility shall maintain sanitary towels at all times for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All bar glasswashing conducted in kitchen dishwasher; kitchen dishwasher checked at 50-100ppm chlorine.Handsink stocked and functional.Bar refrigeration unit at <40F.Ice properly dispensed; scoop properly stored.NRS 446 (Health Warning) properly posted;
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; sausage at 37F; chicken at 36F; cheeses 41-43F; meatballs at 41F; tomatoes at 42F.Dishwasher sanitizing at 50-100ppm chlorine; please allow all dishes to air dry (this will give the chlorine more contact time).All refrigeration and freezer systems checked within regulation; observed most containers in walk-in with date labels. Storage of food products checked good.Observed glove use with ready-to-eat food products.Restrooms stocked with sanitary towels and soap.No raw or undercooked products served*****
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4/24/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Reach-in refrigeration at bar checked at ~34F; date codes ok.Handsink stocked and fucntional.Please post (NRS 446 Health Warning); copy provided to operator.Reviewed proper three-compartment sanitization procedures for glassware.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Pizza cooked in brick oven and all thermalization temperatures exceed 165F.Cold-holding checked good; cheese at 42F; meatballs at 41F; ground beef at 38F; tomatoes also 38F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.All refrigeration temperatures checked within regulation; walk-in refrigeration checked at approximately 37F. All food products properly stored and labeled.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available at all stations.Handsinks checked stocked and functional; reviewed handwashing procedures.note: observed good Managerial Control*****all new construction*****
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11/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitFacility construction completeNo issues noted
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitFacility construction completeNo issues noted*Facility will be a risk category 3. A minimum of one full time Washoe County Certified Food Manager will be required on staff at all times. Requirement met.
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8/9/2013 | Opening Inspection | 100 |
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