- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; tri-tip at 37F; pork at 36F; blue cheese at 42F; swiss cheese at 40F.No hot-holding observed***Dishwasher sanitizing at >180F on final rinse sanitization.Walk-in ambient temperature at approximately 35F; food products properly stored.Reviewed new regulations concerning no bare hand contact with ready-to-eat foods and date marking of all prepared foods.Certified Food Managers on record:Ginger H. Iuppa; M140678; Exp; 05/30/2019James A. Kretschmer; M130748; 09/30/2018No new certifications; no failed examsRestroom stocked and clean.Kitchen sanitation checked excellent.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked and functional.Bar uses proper three-compartment sanitization or kitchen high temperature dishwasher.Refrigeration checked at <41F.Speed guns and cup holders checked clean.Bar sanitation checked excellent****
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10/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; goat cheese at 37F; tri-tip at 36F; prime rib at 38F; chicken at 34F.NO hot holding/cooking observed at the time of inspection.Reviewed minimizing bare hand contact with ready to eat foods and employee illness procedures; all protocols ok.Dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets checked at 200-400ppm quatinary ammonia.Walk-in refrigeration checked at 33F; walk-in freezer checked at -10F; all products properly stored and dated.Handsinks checked stocked and functional***
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Bar equiped with three-compartment sink; however; glass washing conducted in main kitchen dishwasher.Handsink stocked and functional.Ice dispensing procedures checked ok.Refrigeration units operating at <40F; no dairy or juice in units.Speed guns and cup holders checked clean.
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11/7/2014 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize main kitchen ice-machine; observed some growth on top of machine.
- [1] Installed; maintained
Facility shall increase hot-water pressure at bar handsink; hot-water pressure is low. Other handsinks are available; however; all handsinks must work properly.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beans at 141F; beef stock at 200+F; pork at 162F.Cold-holding checked good; cheese at 39F; turkey at 37F; pastrami at 38F; cilantro base at 36F.Most products used the same day; very little product saved between events. Very minimal cooling of products***Dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration and freezer units holding within regulation; walk-in ambient temperature at approximately 35F.Handsink checked stocked and functional; observed glove use with ready-to-eat foods and handwashing*****Discussed employee illness policies; all procedures ok.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice properly dispensed.Speed guns and cup holders checked clean.Refrigeration with dairy and juice checked at <40F.All glassware sent to main kitchen for warewashing.Handsink stocked; however; hot-water pressure must be increased as noted above.
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10/30/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-hand washing observedGloves wornAlmost all product is brought in for the eventVery little coolingFacility is spotlessObserved proper wash; rinse and sanitize on prep surface after raw meat prepWalk in @ 40FRaw product stored correctlyQuat sanitizer bucket @ 200ppm quatDishwasher @ 180F final rinseIce machine clean**Shaka's ServSafe is through US Foods but had some trouble at the Health Department with registering. Must be completely.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedLighting over ice bins okSpeed guns cleanFacility cleanThree comp sink ok
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12/7/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedAll refrigeration @ 40F or below-walk in @ 38F-make up unit @ 39FDishwasher @ 180F final rinseFacility very cleanRaw product stored correctlyThawing done in walk in*Discussed cooling practices (none observed) with operator. Knowledge and processes were good.*Servers wear gloves when serving**Shaka needs to register his ServSafe with Washoe County. 30 days to complete.
- General Comments that relate to this Inspection
**No violations observed during inspectionFacility very cleanSpeed guns clean3 comp sink okNo drain issues
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11/30/2011 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM expired has himself and another chef are enrolled in another class.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection1) All handwash stocked and hot/cold2) Storage good3) Clean4) Refer at 34 degree F all storage and product dates good5) Freezer at 10 degree storage good all products frozen6) Not alot of product usually bring in per event 7) Nothing being cooked.8) High temp wash at 194 degree F
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Storage good2) Three compartment sink3) Test strips hermometers4) Bar light works
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10/7/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedRefrigeration okMost product brought in for specifc eventsDishwasher @ 180F final rinseIce machine cleanFacility in great shape
- General Comments that relate to this Inspection
**No violations observed during inspectionFacility cleanScoops okThree comp sink ok - not used - main kitchen dishwasher usedNo chemical storage
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8/27/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening & Final Inspection:All Equipment works and installed properly.All hood vent cracks have been sealed.Dishwasher @ 180 f final rinse.All handsinks operational; stocked; and has hot and cold water.Make up units @ 38 f. Thermometers inside.Large walk in 38 f. Large walk in Freezer @ 0 f. This facility will be categorized as a risk 3.
- General Comments that relate to this Inspection
Final & Opening Inspection:Handsinks operational & accessible has hot and cold water.Refrigerators @ 38 f. Thermometers inside. 3 Comp sink operational & has hot and cold water.All Equipment set up properly.All floors and counters smooth and cleanable.
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3/23/2009 | Opening Inspection | 100 |
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