- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; marinara at 178F; pizza cooking at 192F; alfredo at 158F.Cold-holding checked good; sausage at 38F; tomatoes at 42F; pepperoni at 39F; cheese at 38F; chicken at 37F.New high temperature dishwasher checked at 183F on final rinse sanitization.Walk-in refrigeration ambient temperature at 41F; three-door refrigeration at 37F; freezer at -3F.Handsink checked stocked and functional; observed handwashing.Reviewed (possible) new regulations concerning no bare hand contact with ready-to-eat foods and date marking**** Restrooms checked stocked and functional.
|
3/26/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair the following areas:Please repair walls under three-compartment sink/coving; some areas showing wear must be smooth and easily cleanable. Recommend FRP washable walls.Facility shall repair leak under dishwasher; observed machine leaking.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; marinara checked at 172F.Cold-holding checked good; ham at 37F; sausage at 38F; cheese at 42F; prosciutto at 43F; chicken at 39F.Dishwasher checked at >180F on final rinse sanitization.All refrigeration and freezer systems checked within regulation; three-door reach-in checked at 36F.Sanitizer bucket available with 50-100ppm chlorine.Restroom checked stocked and clean.Reviewed importance of not using bare hands with ready-to-eat foods.
|
5/6/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; raw sausage at 41F; cooked and cooled sausage at 38F; artichokes at 37F; ham at 39F; cheese at 37F.Hot-holding/cooking temperature checked good; pizza cooked to 177F; marinara holding at 173F.High temperature dishwasher sanitizing at >180F on final rinse sanitization.Handsink checked stocked and functional; recommend glove use with ready-to-eat foods.All refrigeration and freezer temperatures checked within regulation.Restrooms stocked with sanitary towels and soap.
|
10/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedAll refrigeration @ 40F or below-make up unit @ 39F-sausage @ 39F-walk in @ 40F-upright @ 40FRestroom stockedDishwasher @ 180F final rinseRaw product okFinal cooking temperature on chicken observed-final temp @ 175F-employees take temps and are aware of final temp requirements-cooling process okFacility cleanIce machine cleanSlicer clean
|
8/22/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-hand washing observedRefrigeration @ 40F or belowFacility very cleanDishwasher @ 185F final rinseProduct stored correctlyOnly raw product is chicken and shrimp-shrimp is cooked to order-Chicken is cooked and cooledDiscussed cooling practices with operator. All appear good.Outside storage okRestrooms stocked*Reminded Scott that CFM would expire in June of 2012.
|
10/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanHand sink stockedRefrigeration ok-All units 40F or below-sausage - 38FDishwasher @ 180 final rinseRestrooms stockedProduct stored correctly*Discussed cooling with operator. Soups are precooked and chilled in shallow pans. Approximately 3-4 gallons at time. Process appears good.*Discussed outdoor storage with operator. Storage is for canned goods and linens. No open food product. Recommend sealing items such as linens in tubs to keep clean. Also discussed using sanitizer cloth to wipe down cans when brought in.
|
10/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedProper hand washing observedRefrigeration 40F or belowProduct stored correctlyFacility clean
|
8/19/2009 | Routine Inspection 1st | 100 |
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
320) Must provide a covered waste receptacle in Women's restroom.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in refrig. @35FReach-in Frzr @-2FReach-in prep table @36FTemps noted: Cooked sausage pizza@188F; cooked pasta @145F; Marinara sauce @154FHigh-temp dishwasher used for utensils - observed 184F rinse cycleCustomer restrooms clean and stockedCommon dumpster area clean
|
11/7/2008 | Routine Inspection 1st | 98 |
Restaurant representatives - add corrected or new information about Tomaato's, 120 Country Club Dr, Incline Village, NV »