- [3] CFPM or person in charge present; certificates posted as required
Facility has one full time staff member with a Certified Food Protection Manager certification. That person works 6 days a week and is here each of thoe 6 days during all hours or high risk activity. However; no CFPM exists for the 7th day (Sundays). Facility must ensure one more person is certified to cover the 7th day; illnesses and other absences within 30 days of Routine inspection (11/23/15).
- General Comments that relate to this Inspection
Walk in fridge is holding @ 41F and all food temped at 40F or below. Threshold has been installed at bottom of door and an additional fan has been placed inside walk in to help circulate air. Facility is not required to keep temperature logs any longer but shall continue to monitor unit to ensure all food is kept at 41F or below.
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11/3/2015 | Routine Reinspection 2nd | 97 |
- [4] Facilities to maintain product temperature
Observed walk in fridge with slightly lower temperatures (42F-44F) and food is no longer being stored right next to compresssor but unit is still not cold enough to ensure all food stays at 41F or below. Ambient temp near door was 50F and near compressor was 42F. Temperture logs show food has been 42F or below since 10/23/15 but most food near door temped @ 44F during today's inspection and the thermomter being used by staff today was found to be out of calibration. Facility needs to take all other steps necessary to ensure this unit maintains all food at 41F or below and that may include removing some of the beer that is stored in this unit or installing a larger compressor unit. Door has large gap at floor that should be covered to prevent loss of cold air no later than Thursday 10/29/15. Temperature logs shall continue to be kept twice a day and the thermometer being used to take temperatures should be verified it is within proper calibration daily. This unit will be reinspected in one week (11/3/15) to enusre it is capable of maintaining all food at 41F or below. If not further enforcement action may be taken.
- [3] CFPM or person in charge present; certificates posted as required
Facility has one full time staff member with a Certified Food Protection Manager certification. That person works 6 days a week and is here each of those 6 days during all hours of high risk activity. However; no CFPM exists for the 7th day (Sundays). Facility must ensure one more person is certified to cover the 7th day; illnesses and other absences within 30 days of Routine inspection (11/23/15).
- General Comments that relate to this Inspection
Some progress has been made on temperatures in Walk in fridge but unit will be reinspected in 7 days (11/3/15) and unit must be holding all food at 41F or a reinspection fee of $71 will apply and further enforcement action may result.
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10/27/2015 | Routine Reinspection 1st | 93 |
- [4] Facilities to maintain product temperature
Observed walk in fridge not maintaining proper temperature. Theremometer at coldest point in unit shows 41F but food throughout in warmer regions temps at 44F-47F. Unit appears to be severely overstocked with beer and other bar items as well as food for the size of the compressor. Chef turned thermostat down during inspection and cold holding logs are required thru the weekend. Example logs left with chef. Temperatures must be taken two times a day and must include ambient temperature near door and at least one internal food temperature.If turning unit down is not enough to ensure all food is at 41F then the unit must be serviced or product removed. This unit will be reinspected Tuesday 10/27/15 and all food must be holding @ 41F or below.
- [2] Food protected during storage; preparation; display; service; transportation
Observed expired whipping cream in reach in fridge. Product not in active use but dates need to be monitored and product rotated out. Corrected on site.
- [1] Thermometers provided and conspicuous
Observed reach in cold holding unit with broken thermometer that was not easily located. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [3] CFPM or person in charge present; certificates posted as required
Facility only has one full time staff member with a Certified Food Protection Manager certification. That person works 6 days a week and it here each of those 6 days during all hours of high risk activity. However; no CFPM exists for the 7th day (Sundays). Facility must ensure one more person is certified to cover the 7th day; illnesses and other absences within 30 days (by 11/23/15).
- General Comments that relate to this Inspection
Hand sink clean and stocked. Dishwasher dispensing 100 ppm Chlorine. Ice machine clean. Good ice scoop storage.Consumer ice separate from storage ice. Sani bucket @ 200 ppm Quat.Bar very clean and well kept.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restroom clean and stocked. Three comp sink set up and in use during inspection with 200 ppm Quat. *Clip detergent and sanitizer hoses so they do not terminate in water. Make up unit @ 40F. All food in bottom temped 34F-39F. Top 38F-40F. All hot holding good. All food @ 155F or above. Reach in freezer @ -3F. Grill drawers @ 36F. Garlic @ 39F. Chicken @ 38F.Discussed cooling practices. No issues noted. Slicer clean. Good cleaning procedures in place. Discussed new regulations and no bare hand contact with ready to eat foods. Chef will implement system. Also provided hand washing stickers for hand sinks and restrooms.
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10/23/2015 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations from 3/25/14 have been corrected: - Floors behind bar have been resurfaced and are now smooth and easily cleanable. - Sanitizer bucket contains 200 ppm Quat and correct test strips on site.
- General Comments that relate to this Inspection
All items from 3/25/14 inspection have been corrected. Floors in kitchen; walk in and storage area have been resurfaced and are smooth and easily cleanable.
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8/5/2014 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed less than 200 ppm Quat in Sanitizer bucket. Staff was unable to verbalize proper sanitation levels. Reviewed proper sanitizer levels with staff. Corrected on site. Ensure sanitizer buckets contain 200-400ppm Quat at all times.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed peeling paint throughout the bar area and pitting on the floor around the floor sink. Previous inspections have mentioned this issue and the need for the floors to be addressed. Repair all floors so they are smooth and easily cleanable. Repair pitting so water does not pool around the floor sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed peeling paint throughout the kitchen area. Previous inspections have mentioned this issue and the need for the floors to be addressed. Repair all floors so they are smooth and easily cleanable.
- General Comments that relate to this Inspection
General Notes: Handsinks clean and stocked. Dishwasher at 50-100ppm Chlorine. Speed guns clean. Food storage below 41F.Ice scoop storage good. Food expiration dates current. Ensure money is kept away from food contact surfaces in order to prevent cross contamination. Utensil storage good. Sanitizer buckets changed twice a day; per staff. Restrooms clean and stocked.
- General Comments that relate to this Inspection
Handsinks clean and stocked. Meat slicer clean. Ice machine clean and scoop storage good. Three comp sink Quat @ 400ppm. Recommend to keep levels between 200-400 ppm. Hot holding good. Onions @ 182F; gravy @ 185. Reviewed reheating process for gravy. Cold holding good. Tomatoes @ 43F. Food storage good. Chicken breast cooling in walk-in temped at 54F. Was placed in walk-in after cooking at 11:00AM. Walkin fridge at below 40F. Bathrooms clean and stocked.
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3/26/2014 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Flooring is beginning to peel up. In back corner (by speed gun) there is pitting in the concrete which is leading to standing water and mold issues. As with the kitchen; the flooring needs to be dealt with over the next year.
- General Comments that relate to this Inspection
*Dishwasher dispensing 50ppm chlorine
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4/2/2013 | Routine Reinspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer properly. First run had no sanitizer. After priming for several minutes; machine dispensed 100ppm chlorine. After several more runs; machine stopped dispensing sanitizer again. Repair unit to automatically dispense 50-100ppm chlorine. *48 hours to correct violation. Until unit is repaired; glassware must be washed in three compartrment sink or in kitchen 3 compartment sink. Reviewed set up with operator.*
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Slicer had food build up on it. Slicer must be broken down and washed; rinsed; and sanitized within 4 hours of use to prevent potential bacteria growth.
- [1] Wiping clothes: clean; use restricted
No sanitizer solution set up for wet cloths. Keep bucket set up to store moist cloths in between use. *Corrected on site*
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Flooring is beginning to peel up. In back corner (by speed gun) there is pitting in the concrete which is leading to standing water and mold issues. As with the kitchen; the flooring needs to be dealt with over the next year.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor sealant is peeling up; leaving patches throughout kitchen. Over the next year; floor should be resealed to be smooth and easily cleanable.
- General Comments that relate to this Inspection
Hand sink stockedConsumer ice stored separately from storage iceScoops stored correctlySpeed guns cleanTest strips availableSanitizer bucket @ 200ppm quatRestrooms stocked
- General Comments that relate to this Inspection
Hand sink stocked3 compartment sink @ 200ppm quatTest strips availableWalk in cooler @ 40F-cooled gravy @ 40F-cooled rice @ 41F-raw product stored on bottom*While no product was found out of temperature; some concerns about cooling exist. Operator said that SOP was to place items to be cooled on a sheet pan until 70F then move to walk in. Reviewed the importance of cooling with operator. Operator will address cooling procedures with staff.Ice machine cleanScoop stored correctlyFreezer okMake up unit @ 38F-turkey @ 38FGarbage area ok*Discussed some minor cleaning that could be done in the kitchen.*Discussed procedure for placing raw meat product on grill from drawers. Procedure is to use hands (or gloves) and then wash hands each time. Discussed difficulty in doing this during busy times and alternatives. Also discussed using different tongs for raw product and cooked product/different product times to prevent potential cross contamination.*Notified operator that CFM was expiring in August. Jesus Alejo has taken Servsafe but is not listed with Washoe County. Let him know that he may have to register with Washoe County.
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3/27/2013 | Routine Inspection 1st | 91 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Ice machine needs to be cleaned inside and outside; observed a slight growth of mold inside the icemachine
- General Comments that relate to this Inspection
Handwash clean and stocked Dishwasher @ 100ppm Chlorine -okGeneral cleanliness okReach in fridges <40FSpeed gun cleaned every night
- General Comments that relate to this Inspection
Sanitizer in 3-compartment sink @ 200ppm Quat - ok. I suggest getting new testing strips Walk in fridge clean; most items were labeled and covered.Raw foods were stored away from ready to eat foods. Thawing hamburger patties and chicken @ 35F; walk-in fridge <40F and thermometer was present.Reach in fridge <40F and clean.Handwash stocked and clean All walls and floors were clean except the western wall next to the reach in freezer.Reach in freezer <32F Tags for shelf fish were available from the last 90 daysRestrooms clean and stocked
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1/12/2012 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide accurate thermometers/chemical test kits.
- General Comments that relate to this Inspection
Handsink fully stockedBar Dispensing Gun cleanAll Reach-ins were <40FAll Dairy currentBarware cleaned fin Sanitizer dishwasher - tested - 200 ppm Quat
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Frz @-4FReach-in Refrig. @35FWalk-in Refrig. @ 35FTemps noted:Plated burger patty @187F; Raw Beef patties 35F; Raw chicken breasts @37F; Potato salad @36FIce Machine cleanDry goods stored 6" off floor3-comp used to sanitize dishes - tested - 200 ppm QuatCustomer restrooms clean and stocked
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2/28/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
** OK to openReach-ins were <40FHandsink fully stockedReach-in <40FQuat sanitizer buckets to be used for surface wipingBarware to be cleaned in 3-comp sink** Operator to do 1 final cleaning and sanitizatization prior to food prep.**
- General Comments that relate to this Inspection
** OK to open **Handsink fully stockedWalk-in Refrig. @34FReach-in Prep table Refrig@35F3-comp sink used for utensils - tested - 200 ppm QuatAll Grill lights and exhaust fans working and cleanIce Machine cleanGrill Refrig. Drawers @34FCustomer restrooms clean and stocked** Operator to do 1 final cleaning and sanitization prior to food prep **
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2/12/2010 | Opening Inspection | 100 |
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