- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; beef ribs at 166F; mashed potatoes at 154F; chili at 156F; pork at 162F.Cold-holding checked good; potato salad at 37F; beef ribs at 38F; pork at 39F; prime rib at 42F.Dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration and freezer temperatures checked within regulation; most products date marked. Reviewed the importance of a maximum hold time of (7) days on prepared foods. (TCS) foods***Handsink stocked and functional; reviewed handwashing and the importance of no bare hands with ready-to-eat foods.Sanitizer bucket available with 200-400ppm quaternary ammonia.Reviewed employee illness protocols; all procedures checked good.Restrooms stocked and functional.
|
4/9/2015 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall seal/repair damaged ceiling area in food preparation area; repair to ensure ceiling is smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pork at 176F; ribs at 163F; rice at 159F; mashed potatoes at 157F.Cold-holding checked good; chicken at 42F; ribs at 43F; cheese at 41F; prime rib at 39F. (recommend turning walk-in refrigeration down to approximately 37F-38F) (this will keep all food products in walk-in refrigeration at <40F.Handsinks stocked and functional; observed glove use and handwashing.Dishwasher checked at >180F on final rinse sanitization.Recommend a tight seal on walk-in refrigeration door; observed a small gap on door.Quatinary ammonia dispensing at >200ppm; test strips available.
|
7/24/2014 | Routine Inspection 1st | 99 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall repair sanitary towel dispenser in men's restroom; repair soap dispenser in women's restroom; and maintain soap and sanitary towels at all handsinks; at all times.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair damaged ceiling areas in food preparation area; in men's restroom; and base coving as needed throughout kitchen.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pork ribs at 158F; sausage at 163F; pulled pork at 162F.Cold-holding checked good; ribs (cooked and cooled) at 39F; raw chicken at 37F; prime rib also 37F; tomatoes at 44F; cheese at 41F.Dishwasher verified at >180F on final rinse sanitization; however; please have final rinse display gauge checked.All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration checked at <40F.NOTE: please work on areas of kitchen that are worn and no longer smooth and easily cleanable: walls; base coving; gaskets; etc.
|
10/17/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Drain pan on condenser unit in walk in is leaking. Repair unit to prevent potential cross contamination. *Shelving was already moved to prevent direct contamination of food product
- General Comments that relate to this Inspection
Hand sinks stockedFacility cleanAll items cooked fresh; or used within 2 days of preparationRefrigeration @ 40F or below-walk in @ 38F-beef @ 38FLine refrigeration @ 40Pest control in placeServer station clean and orderlyDishwasher @ 190F final rinseFreezer okAll product stored correctly
|
10/5/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedWalk in @ 40 FAll reach ins @ 40FFacility cleanProduct stored correctly*Facility is undergoing a change with a new chef and new menu items. As the new operations get underway; Inspector will visit to review new processes.
|
10/31/2011 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
Display case on line @ 55F. Most food items were non-perishable; those that were not were discarded. Turned unit down. Unit should be monitored to ensure proper operating temperature of 40F.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor sinks at server station need cleaning. These need to be cleaned regularly to prevent potential pest issues.
- General Comments that relate to this Inspection
Hand sinks stockedDishwasher@ 180FWalk in 38Product stored correctlyCooled items ok-rice 38F-soup 38F*Some areas of coving in the facility need replacement. This should be done as soon as possible to prevent potential pest access.
|
11/2/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permit.Facility is a risk category 3. One full time CFM required.The following corrections required:1) Re-seal caulking throughout kitchen where needed; including divider between line and expo line and moldy caulking by sink areas.2) Obtain current CFM. Mr. Wilken's CFM has expired.Notes:Kitchen is in good conditionFlooring gaps have been repaired since earlier courtesy walk throughRefrigeration adequate; 40F or below; and equipped with thermometersHand sinks okWalk ins in good conditionPlumbing ok
|
8/27/2009 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Tahoe Biltmore Bilty's Brew & Q, 5 State Route 28, Incline Village, NV »