- [1] Non-food contact surfaces of equipment and utensils clean
ALL REFRIG. UNITS NEED TO BE CLEANED. ADVISE CLEANING ON A REGULARLY SCHEDULED BASIS TO PREVENT FOOD DEBRIS/BUILDUP IN UNITS.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
OBSERVED GREASE/DIRT THROUGHOUT KITCHEN AREA. MUST BE CLEANED ON A ROUNTINE BASIS TO ENSURE PESTS ARE NOT ATTRACTED TO AREA. ALSO; THE GREASE IS A SLIP HAZARD.
- General Comments that relate to this Inspection
THE FOLLOWING ITEMS WERE NOTED DURING INSPECTION:-HANDSINKS WERE PROPERLY STOCKED WITH SOAP AND PAPERTOWELS.-RESTROOMS WERE PROPERLY STOCKED.-REFRIGERATION UNITS HOLDING BETWEEN 38-45F. ALL TEMPS TAKEN OF MEAT (STEAKS; SAUSAGE; HAM; AND TURKEY) WERE 40-41F.-OBSERVED CONDENSATION STARTING TO BUILDUP IN MAKE UP UNIT. ADVISE DEFROSTING.-REFRIGERATION UNIT UP FRONT WAS TURNED DOWN WHILE ON SITE. -EXPIRATION DATES WERE GOOD.-DISHWASHWASHER PROPERLY FUNCTIONING. OBSERVED SANITIZER LEVEL AT 100PPM. TEST STRIPS AVAILABLE.-ADVISED OWNER ON FOOD REGULATION CHANGES. ALSO PROVIDING WEBSITE FOR ACCESS TO INFORMATION.-DISCUSSED NO BARE HAND CONTACT RULE AND CPFM CHANGES.SEE HERE FOR WEBSITE: https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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6/29/2015 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
INSIDE OF ICE MACHINE IS DIRTY WHERE THE WATER FLOWS INTO MACHINE. MUST CLEAN TO REMOVE ALL BUILD UP AND SANITIZE INSIDE OF MACHINE AFTER CLEANING.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.ALL REFRIGERATION TEMPS GOOD - ALL WITHIN REGULATION.NO HOT HOLDING.COLD HOLDING GOOD - TUNA 39F; HAMBURGER PATTIES 42F.DISHWASHER GOOD AT 100PPM CHLORINE.DISCUSSED COOLING PROCEDURES - FACILITY USES ICE WATER BATHS TO FACILITATE THE COOKING PROCESS. DISCUSSED PRE-CHILLING INGREDIENTS THAT ARE MADE FROM INGREDIENTS AT ROOM TEMPERATURE IE: TUNA.DISCUSSED NOT USING CLOTH TOWELS TO COME INTO CONTACT WITH FOOD ITEMS BECAUSE THE DETERGENTS USED DURING THE LAUNDERING PROCESS MAY LEACH INTO THE FOOD; MUST ONLY USE FOOD GRADE MATERIAL.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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9/23/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Please do a deep cleaning of back kitchen. Handles to refer units; the bottom of the reach in makeup table observed in need of deep cleaning.
- General Comments that relate to this Inspection
Chlorine dishwasher observed with 100 ppm chlorine. Please resurface the inside of the 3 door reach in refer by next annual inspection in year 2014.
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12/11/2013 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed Packaged steaks and other frozen meaqt products improperly being thawed. Thawing of food must be done by either (1) Under running cold water (2) Under refrigeration or (3) part of the cooking process. Do not thaw foods in standing cold water as observed at time of inspection.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no chlorine sanitizer at dishwasher. Please sanitize all food service equipment at one of the wells at the 2-compartment sink. Use chlorine test papers to monitor chlorine concentration to be at levels between 50-100 ppm. Dishwasher must be tested daily to ensure dishwasher is properly sanitizing.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed bottom of reach in cooler/makeup table visibly dirty. Clean inside refer on a regular basis. Please refinish upright 3-door unit of all rusted areas. Observed pitting of metal on inside unit. Refinish or re-surface area to be smooth and easily cleanable.
- General Comments that relate to this Inspection
A re-inspection is required. Please post raw/undercooked advisory in a conspicous spot of restaurant. A copy of raw and undercooked advisory was printed for operator at time of inspection.
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12/10/2013 | Routine Inspection 2nd | 93 |
- General Comments that relate to this Inspection
***Original Inspection Report on Washoe County Health District Hard Copy***50ppm chlorine in dishwasher sanitization rinse.Small reach-in refrigeration at 34F.Large reach-in refrigeration at 36F.Handwashing sinks properly stocked.A new meat slicer has been added.Food date marked (tuna salad) and discarded within 7 days.*No violations were noted this day.100ppm washing rag sanitization rinse in bucket.Be sure to renew your CFPM certificate soon. It expires August 20; 2013.
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7/3/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize grill areas/fry areas; observed build-up of grease.
- [1] Installed; maintained
Facility shall repair dishwasher spray gun and two compartment sink faucet; both are leaking.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall designate an area for personal articles and maintain all personal articles away from food (medications; lubricants; etc); in addition; please leave a lid and straw on employee drinks in food preparation areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures checked good; ham @ 188F; eggs @ 184F; white gravy @ 191F.Cold-holding checked good; corned beef at 36F; steaks at 38F; ham at 36F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available at 100ppm+ chlorine. Please try to keep sanitizer buckets within range at 50-100ppm.Two-door reach-in refrigeration checked at <40F; products properly stored.Handsink stocked with sanitary towels and soap; restrooms checked clean; with sanitary towels and soap.Observed handwashing*****
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8/7/2012 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize microwave units; observed some build-up of food debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Final cook temperatures checked good; corned beef cooked to 179 degrees; potatoes cooked to 207 degrees.Cold-holding checked good; cheese at 41 degrees; steaks at 42 degrees; ground sirloin at 41 degrees.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Sanitizer bucket checked at >100ppm chlorine (keep solution between 50-100ppm chlorine) Handsink stocked and functional; observed handwashing.Both refrigeration units checked at <40 degrees ambient temperature.(remove all food product from cans after opening and place product in NSF approved containers.)
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8/11/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sink stockedDishwasher okFlooring in good shapeAll refrigeration 40F or belowWalls okLights shieldedDrains ok**Facility is a risk category 3. A minimum of one full time certified food manager must be on staff at all times. Certified food manager requirement met.
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7/12/2010 | Opening Inspection | 100 |
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