Ssp America Timber Ridge Restaurant, 2001 E Plumb Ln, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [3] CFPM or person in charge present; certificates posted as required
CFPM required. Operator in process for signing up for class.
- General Comments that relate to this Inspection
All other violations noted on 3-9-15 inspection have been corrected.-make up ambient air @38F. Food temped 39-42F. Recommend using metal pans and lids to help keep cold air in.-1 door reach in tea @ 42F. ambient @ 38F-chicken strips next to fryer at 39F-dishwasher gauge replaced - final rinse at 190F-leaking handsink repaired.
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3/12/2015 | Routine Reinspection 1st | 97 |
- [4] Facilities to maintain product temperature
Observed Sandwich/burger make up unit with the following temperatures: roast beef 44F; sliced cheese 56-61F; tomatoes 46F; chicken wrap mix 57F. Per operator all items; except the chicken wrap mix; had been in the unit for approximately 2 hours. Items were moved to walk in cooler. Chicken wrap mix voluntarily discarded.1 Door reach in in coffee area; milk temped at 51F. All items moved to walk in.Repair or replace units to hold food at 40F or below. Must be corrected by 3/11/15.Facility may not use either unit until reinspection by the health authority.
- [2] Food protected during storage; preparation; display; service; transportation
Observed shell eggs stored over ready to eat food in produce walk in. Eggs shall be stored on the bottom shelf to prevent potential cross contamination.Corrected on site.Observed chicken strips next to fryer 42-47F. Per operator; they are used within 2 hours. Batter also changed every 2 hours. Implement time tracking system to ensure potentially hazardous food is not kept longer than 4 hours.Correct by 3/16/15
- [3] CFPM or person in charge present; certificates posted as required
CFPM no longer with facility. One Certified Food Protection Manager will be required by 60 days from today. Operator must take an approved 16 hour course from a Washoe County approved instructor. List provided. Once exam is passed; bring the certificate and ID to the Health Department at 1001 E Ninth St; Building B; Second Floor; to register with Washoe County Health District. Open 8am – 4:30pm.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Facility has high temp dishwasher. Temperature at plates registered on thermometer at 167F. Gauge not working. Repair gauge to monitor temperature of dishwasher to ensure sanitization of dishes;Correct by 3/16/15
- [1] Installed; maintained
Observed back hand sink leaking. Repair leak. Correct by 3/16/15.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed employee wash hands-gloves in use; discussed proper glove use with no issues noted.-discussed cooling procedures with no issues noted. Recommend keeping cooling logs to verify process. Example logs left with operator.-temp logs kept for cold holding units-walk ins at 38F; pizza station 38-42F; salad station 39-42F; prep area cooler 38-41F; cold drawers under stove at 37F-freezer at 2F-hot holding at 171-187F-final cook temp on chicken 182F-discussed thawing of raw food with no issues noted-date marking procedure in place; discussed first in; first out procedures with no issues noted-ice machine clean; scoop stored properly-food stored 6 inches off ground-chemicals labeled and stored properly-raw advisory posted--discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
|
3/10/2015 | Routine Inspection 1st | 88 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Chili in steam table at 117F to 125F - per operator; chili was cooked and cooled previously and just re-heated and put in steam table *ensure foods are completely cooked to appropriate cooking temps. or re-heated to 165F for 15 seconds prior to being loaded into steam table as steam table is not designed to reheat. Chili re-heated by operator to 165F - corrected on-site. Ensure potentially hazardous foods are hot held at 140F or above.Observed rice in the cooling process in walk-in. Rice checked at 71F to 80F. Rice was in 6" hotel pan and covered. Ensure potentially hazardous food are cooled from 140F to 70 within 2 hours and from 70F to 40F within an additional 4 hours. If product does not reach 70F within the first two hours; only 4 total hours allowed to cool to 40F or less. Per operator; rice was cooked approx. 3 hours previously - operator separated rice into shallow pans and ice baths and put back in walk-in - monitor rice and discard if not cooled to 40F or less within 1 hour. Ensure foods are cooled uncovered in shallow pans to facilitate cooling.*Recommend using cooling logs to verify cooling process
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-observed employee hand washing-gloves in use-cook-line make-up units at 37F to 40F -cheese; cooked chicken; deli meats and cheeses 38F to 42F-cold holding drawers at 38F -roast beef; raw hamburger at 39F-walk-ins both less than 40F -cooled chili at 39F -fish 39F -deli meats and cheeses 38F to 41F-back make-up unit at 39F -deli meats and cheeses at 40F-checked cooking temperature of chicken at 167F *ensure all cooks and trained on proper cooking temperatures for raw meat products-hot holding; -chili at 117F to 125F *see violation above -beans 135F to 140F-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-ice machine clean; scoop stored properly-dishwasher checked at 180+ for rinse cycle-chemicals labeled and stored properly-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.*per operator; hamburgers are served rare upon request. Ensure the following consumer advisory is posted:The required consumer advisory may be in the form of a brochure; deli case ormenu 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 theelderly; 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 therisk of illness.
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3/13/2014 | Routine Inspection 1st | 95 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
High temperature dishwasher temperature gauge not functioning - repair temperature gauge and ensure dishwasher is reaching at least 180F for rinse cycle - temperature checked using digital thermometer at above 180F for rinse cycle at time of inspection.
- General Comments that relate to this Inspection
General Notes:-hands sinks stocked-observed employee hand washing-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-discussed hand washing/changing gloves after handling raw eggs-cook-line make-up units at 33F to 40F -deli meats; cheeses; pepperoni; cooked chicken; raw beef 35F to 41F-cold holding drawers at 38F -ham 40F-hot holding: -chili; gravy; potatoes 150F to 180F-main walk-in at 36F -cooked chicken and rice 37F to 40F -deli meats and cheeses 37F to 40F-raw product stored properly - no cross-contamination issues noted-containers labeled and dated - discussed date marking procedures with no problems noted-discussed cooling procedures with no problems noted-produce/dairy walk-in at 38F-freezer -3F-back make-up unit at 43F -cooked chicken; deli ham and cheese all 43F to 48F - per operator; AM temperature check indicated unit was holding below 40F. *Ensure unit is adjusted and monitored to ensure ambient temperature of 40F or less even during busy times-ice machine clean; scoop stored properly-ice bin scoops stored properly-discussed cleaning/sanitizing of slicer with no problems noted-temperature and equipment logs in use-dishwasher checked above 180F for rinse cycle-wiping cloth sanitizer buckets checked at 400 ppm quat.-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Per operator; employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for 48 hours after symptoms stop.
|
11/20/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous constrtuction inspection have been crrected.Ok to issue permit to operate.All refrigerated equipment operatring at below 40 F. Walk-in freezer at 0 F.Noted all hand sinks to be stocked and functional.DIsh washer operating at 155 F on wash and 190 F on final rinse.Risk category 4 assigned. Facility requires to have Certified Food Proetection Manger coverage all hours of food opoerations by 6/10/2013. This facility currently has one CFPM;Plans to open on 4/12/2013
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4/10/2013 | Opening Inspection | 100 |
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