- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKET TO RIGHT DOOR STAND-UP REACH-IN WITH GLASS DOORS NEXT TO GLASS DOOR FREEZER TO ENSURE PROPER SEAL ON DOOR.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.HANDSINKS HAVE PROPER HANDWASHING SIGNAGE.ALL FOOD PROPERLY STORED.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.THERMOMETERS AVAILABLE.HIGH TEMP DISHWASHER GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DID NOT OBSERVE ANY COOLING WHILE ON SITE BUT DID DISCUSS COOLING PROCEDURES AND NO PROBLEMS NOTED.DISCUSSED NEW FOOD REGULATIONS. TO SEE ALL CHANGES IN THE FOOD REGULATIONS GO TO www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS GLOVES; TONGS; TISSUE PAPER OR UTENSILS.NEW TEMPERATURE DANGER ZONE IS 41F-135F.CERTIFIED FOOD PROTECTION MANAGER IS STILL REQUIRED; HOWEVER; THE WASHOE COUNTY CERTIFICATE AND ID CARD IS NO LONGER REQUIRED.ADDITIONAL CFPM IS MARIA FLORES M100721 EXP 10/23/15 (CERTIFICATE TO EXPIRE IN 4 DAYS; MUST HAVE A NEW EXAM TAKEN)FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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10/19/2015 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND 2 CONTAINERS OF COUNTRY GRAVY IN THE WALK-IN UNIT AROUND 50F. GRAVY WAS PLACED IN WALK-IN AROUND 10PM YESTERDAY. MUST ENSURE THAT PRODUCT IS PROPERLY COOLED DOWN TO 40F IN THE APPROVED TIME FRAME. MUST COOL FROM 140F TO 70F IN 2 HOURS AND THEN FROM 70F TO 40F IN 4 HOURS; OR FROM 140F TO 40F IN 4 HOURS TOTAL. PRODUCT WAS VOLUNTARILY DISCARDED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HAND WASHING WHILE ON SITE.ALL COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION EXCEPT MENTIONED ABOVE.ALL FOOD PROPERLY STORED.ALL REFRIGERATION AND FREEZER UNITS AT PROPER TEMPS AND THERMOMETERS AVAILABLE.DISHWASHER GOOD AT 180F AT MANIFOLD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED MONITORING THE COOLING PROCESS AND DOCUMENTING THE COOLING FOR THE COUNTRY GRAVY. DISCUSSED USING METAL PANS TO COOL IN USING AN ICE WATER BATH AND STIRRING PRODUCT. ICE WATER LEVEL MUST BE TO PRODUCT LEVEL OR HIGHER. ONCE THE PRODUCT HAS REACHED 40F IT MAY BE TRANSFERRED TO OTHER STORAGE CONTAINER AND PLACED IN WALK-IN. ENSURE THAT PRODUCT IS BEING COOLED FROM 140F TO 70F IN 2 HOURS AND THEN FROM 70F TO 40 IN AN ADDITIONAL 4 HOURS.EMAIL BRENDA WICKMAN AT bwickman@washoecounty.us THE COOLING TIMES AND TEMPS TO ENSURE THAT NEW PROCESS IS WORKING AND BEING FOLLOWED.
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10/30/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHER GOOD AT 182F AT MANIFOLD.ALL FOOD PROPERLY STORED AND DATED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED COOLING PROCEDURES - PLACE A UTENSIL IN FOOD ITEM THAT IS COOLING SO STAFF CAN STIR PRODUCT TO HELP FACILITATE THE COOLING PROCESS. CONTINUE USING ICE BATHS AND ICE WANDS FOR COOLING.UTENSILS THAT ARE STORED IN WATER IN BETWEEN USES MUST BE STORED IN ICE WATER TO REDUCE THE GROWTH OF BACTERIA. WHEN ICE HAS MELTED CHANGE OUT WITH CLEAN WATER AND NEW ICE.
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11/19/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below and stocked with easy to find thermometers-salmon 39 f-rice 38 f-ground beef 37 f-ham 39 f-chicken 36 f-chicken salad 40 f-corn soup 38 fDiscussed cooling procedures - product is cooled in shallow pans uncovered in walk-in coolerObserved good food storage - raw foods stored below ready to eat foodsShellfish tags kept for 90 days minimumSanitizer buckets 200 -400 ppm quat. Test strips available.High temp dishmachine checked fine with a final rinse of 190 fFacility very clean and well kept
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11/7/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed growth on deflector plate; in addition; ice-scoop was improperly stored. Clean and sanitize ice-machine and store ice-scoop in a clean designated location.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding potentially hazardous food products checked good; salmon at 36 degrees; octopus at 35 degrees; cooked and cooled beans at 36 degrees; sliced tomatoes at 38 degrees; lamb chops at 36 degrees; tuna at 42 degrees.All refrigeration and freezer temperatures checked within regulation; two door refrigeration checked at 30 degrees and freezer checked at -11 degrees.Handsinks checked stocked and functional; reviewed handwashing and glove use.Reviewed employee illness policies and symptoms to be aware of.Dishwasher checked at >180 degrees on final rinse sanitization.Sanitizer buckets available at a minimum of 200ppm quatinary ammonia.
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11/7/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-caulk at dishwasher sink area; observed some growth.Facility shall re-caulk at handsink in grill area.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket on food preparation line at all times.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Please post Consumer Advisory notice on wall or menu for customers who order undercooked food items.Hot-holding/ final cook temperatures checked good; chorizo checked at 178 degrees; fried potatoes cooking at 202 degees; chicken vegetable soup cooking at 198 degrees.Cold-holding checked good; tomatoes at 37 degrees; cheese at 38 degrees; beef filets at 39 degrees.High temperature dishwasher checked at >180 degrees on final rinse sanitization; recommend replacing temperature gauge*******Walk-in refrigeration checked at 34 degrees ambient temperature; please ensure product rotation does not exceed (7) days.Reach-in unit checked at 33 degrees; freezer unit checked at -10 degrees.Handsink stocked with sanitary towels and soap; handwashing procedures checked good.
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10/4/2010 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall drain all raw food products in a strainer instead of using cloth towels. This will help prevent possible cross-contamination of raw ready-to-eat food products. (especially food products used on ready-to-eat salads.)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding cook temperatures checked good; chicken fried steak cooking at 177 degrees; white gravy holding at 166 degrees; eggs cooking at 166 degrees.Cold-holding checked good; roast beef at 36 degrees; ground beef at 37 degrees; walk-in refrigeration at 34 degrees. All food products observed date labeled and properly stored; observed oysters with shellfish tags attached to the product ( harvest date 08/24/2009) All other shellfish tags maintained on file.High temperature dishwasher sanitizing at 183 degrees on final rinse.Observed handwashing and glove use on the food preparation line.note: please repair faucet handle on dipper well at ice-cream station. Water was flowing at appropriate levels.
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9/1/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All previous violations from 9/08/2008 have been corrected. There is substantial evidence that active controls are now in place. Cooling procedures for soups; sauces and beans using ice water baths; metal containers; and cooling wands are being followed. All refrigeration units at 38 F. or below. Freezer at 0 F.An area has been designated away from food prep for food handler's personal belongings. All food product properly stored and dated. A binder for temperature logs has been instituted. Records of employee training program to be kept. Discussed exclusion policy for ill employees.Discussed possible minor remodel of food prep area to include a prep sink and dump sink. Recommended EHS consult for this possible project.Discussed CFPM training for additional employees due to complexity of menu.To deliver training materials in English and Spanish for employee training.
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9/10/2008 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Beef soup in walkin in plastic container at 180 F. internal temp. Managers could not document that soup cools from 130 F. to 40 F. in 6 hour time frame in the walkin. Previous protocol of ice wands to cool foods is no longer being followed.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Walkin at 45 F. due to fact that hot soup; sauces are placed in walkin before they are brought to room temp.Reachin near cook line with salsa; salads at 49 F.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Hamburger stored above ready-to-eat foods (hard-boiled eggs; pickles).Cloth towel on top of lettuce in walk-in. Do not use cloth towels due to potential for contamination of food from detergent residue.Woman's purse stored inside of walkin. Employees must store personal items in designated area away from food product.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Storage of spoons with food contact surface facing upward so that handles cannot be reached.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Handsink on cook line used for storage of dirty pot. Observed food handler washing pots in handwash sink.
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed. Clean following area thoroughly and seal all access points. Recommend hiring certified pest control operator.Numerous flies noted on food contact surfaces; prep tables. Back door to outside walk-in does not close correctly.
- [1] Rooms clean; lockers provided; facilities clean; properly located
Lockers needed for employee purses; coats; etc.
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9/9/2008 | Routine Inspection 1st | 79 |
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