- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.HANDSINK HAS PROPER SIGNAGE; LEFT ADDITIONAL HANDWASHING SIGNAGE ON SITE.ALL FOOD PROPERLY STORED.ALL COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE.REFRIGERATION TEMPERATURES GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY HAS HAD GREAT IMPROVEMENT SINCE 2014 ROUTINE INSPECTION. DISCUSSED COOLING PROCESS AND NO PROBLEMS NOTED. FACILITY IS CLEAN AND ORGANIZED.DISCUSSED NEW FOOD REGULATIONS. TO REVIEW NEW REGULATIONS GO TO www.washoecounty.us/healthNO BARE HAND CONTACT ALLOWED WITH READY TO EAT FOODS. MUST USE A BARRIER SUCH AS GLOVES; TONGS; TISSUE PAPER OR UTENSIL.NEW TEMPERATURE DANGER ZONE IS 41F-135F.MUST DATE FOOD ITEMS AND ENSURE THAT THEY ARE NOT BEING USED FOR LONGER THAN 7 DAYS.ADDITIONAL CFPM IS DIANA BURNS M110321 5/27/16FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY.ALL GLASSES WASHED IN KITCHEN - GOOD AT 100PPM CHLORINE.DISCUSSED NEW FOOD REGULATIONS AND NO BARE HAND CONTACT WITH READY TO EAT FOODS; INCLUDING CONDIMENTS FOR DRINKS.
|
10/27/2015 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
RE-ATTACH BASE COVING AND SEAL TO WALL UNDERNEATH HANDSINK AND ADJACEN WALL BY DISHWASHER - BY 9/14/14SEAL METAL FLASHING AT DISHWASHER BY 9/14/14SCRAP PEELING PAINT FROM CEILING ABOVE COOKLINE TO ENSURE LOOSE PAINT DOES NOT FALL INTO ANY FOOD - BY 9/14/14.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 8/13/14 ROUTINE INSPECTION.COOLING LOGS BEING DONE - ALL HOT FOOD IS NOW BEING COOLED WITH ICE WATER BATHS AND ICE WANDS. COOLING IS REACHING 41F WITH IN 2 HOURS. CONTINUE WITH COOLING CHARTS UNTIL NOTIFIED BY HEALTH AUTHORITY.ALL OTHER VIOLATIONS HAVE BEEN CORRECTED.MUST HAVE 1 ADDITIONAL CFPM BY 10/14/14.
|
8/21/2014 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND POTS OF MARINARA SAUCE AT 55F; CHICKEN NOODLE SOUP 53F; MEAT SAUCE AT 60F THAT WAS ALL PLACED IN WALK-IN LAST NIGHT. ALL POTENTIALLY HAZARDOUS FOODS THAT NEED TO BE COOLED MUST BE COOLED FROM 140F-70F WITHIN 2 HOURS AND THEN 70F-40F WITHIN 4 HOURS BEFORE PLACING IN WALK-IN. DISCUSSED PROPER COOLING METHODS. THIS HAS BEEN A REPEAT VIOLATION ON NUMEROUS INSPECTIONS. WCHD IS REQUIRING THIS FACILITY TO TRACK COOLING OF FOODS ON COOLING CHARTS AND MAINTAIN FOR HEALTH AUTHORITY REVIEW. ALL FOOD WAS VOLUNTARILY DISCARDED WHILE ON SITE.
- [5] Hands washed and cleaned; good hygienic practices
OBSERVED EMPLOYEE WIPE THERMOMETER ON APRON AND THEN WHEN TOLD HE NEEDED TO WASH IT HE RINSED THERMOMETER AND HANDS IN PREP SINK NEXT TO LETTUCE BEING WASHED. INFORMED EMPLOYEE THAT CAN ONLY WASH HANDS AND THERMOMETER IN DESIGNATED HANDSINK. THIS WAS CORRECTED ON SITE.OBSERVED 2 PLATES OF TACOS FOR BACK STAFF IN KITCHEN AREA; WAS INFORMED THAT THEY WERE FOR THEIR LUNCH AND THAT THEY EAT THEM IN KITCHEN. INFORMED EMPLOYEES THAT THEY ARE NOT ALLOWED TO EAT IN THE KITCHEN IN A FOOD PREP AREA. DISCUSSED PLACES THAT THEY CAN EAT. FOOD WAS DISCARDED WHILE ON SITE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
TORN DOOR GASKETS ON BOTH DOORS OF PREP REACH-IN AT COOK LINE. MUST REPLACE TORN DOOR GASKETS TO ENSURE THAT DOORS HAVE A PROPER SEAL.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
RE-ATTACH BASE COVING AND SEAL TO WALL UNDERNEATH HANDSINK AND ADJACENT WALL BY DISHWASHER.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
PROVIDE CORNER COVING TO WALL BY HANDSINK AND DISHWASHER TO SEAL FRP BOARD TO ALLOW FOR A CLEANABLE SURFACE.RE-ATTACH METAL FLASHING AT DISHWASHER TO WALL AND SEAL TO ALLOW FOR CLEANABLE SURFACE.SCRAPE PEELING PAINT FROM CEILING ABOVE COOK LINE TO ENSURE LOOSE PAINT DOES NOT FALL INTO ANY FOOD AND CAUSE CONTAMINATION.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.DISHWASHER GOOD AT 50PPM CHLORINE; TEST STRIPS AVAILABLE.ALL FOOD PROPERLY STORED.ICE MACHINE CLEAN.COLD HOLDING OF TUNA 41; CHICKEN HOT HELD AT 150F.REQUIRING THIS FACILITY TO KEEP TRACK OF COOLING LOGS TO ENSURE THAT ALL FOODS NEEDING COOLING ARE PROPERLY COOLED BEFORE PLACING IN WALK -IN.FACILITY MUST UTILIZE ICE WATER BATHS AND OBTAIN ICE WANDS TO COOL THE MIDDLE OF THE FOOD TO HELP FACILITATE THE COOLING PROCESS. FACILITY MUST DOCUMENT COOLING OF EACH BATCH OF FOOD ON THE COOLING CHARTS PROVIDED BY THE HEALTH AUTHORITY. THIS PRACTICE MUST BE CONTINUED UNTIL THE HEALTH AUTHORITY NOTIFIES OTHERWISE. RECORDS MUST BE AVAILABLE FOR REVIEW BY THE HEALTH AUTHORITY.REQUIRING THIS FACILITY TO SEND ONE OF THEIR COOKS TO THE CERTIFIED FOOD PROTECTION MANAGER CLASS TO ENSURE THAT SOMEONE IN THE KITCHEN IS CERTIFIED TO OVERSEE ALL FOOD SAFETY ISSUES. THIS MUST BE DONE IN 60 DAYS. LEFT LIST OF CLASSES WITH FACILITY.RE-INSPECTION IS REQUIRED. COOLING WITH BE CHECKED IN 1 WEEK BY 8/20/14.CONSTRUCTION ITEMS MUST BE CORRECTED IN 30 DAYS; BY 9/14/14NEW CFPM REQUIREMENT WITHIN 60 DAYS; 10/14/14.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.
|
8/13/2014 | Routine Inspection 1st | 87 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND TWO LARGE POTS OF SPAGHETTI SAUCE IN WALK-IN BETWEEN 64-68F. SPAGHETTI SAUCE WAS PLACED IN WALK-IN LAST NIGHT TO COOL. FOOD WAS NOT PROPERLY COOLED DOWN TO 40F WITHIN 4 HOURS. PRODUCT WAS VOLUNTARILY DISCARDED. CORRECTED ON SITE. SEE NOTES FOR PROPER COOLING PROCEDURES.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE BROKEN DOOR GASKET ON LEFT DOOR OF STAND UP REACH-IN. THIS WILL HELP MAINTAIN PROPER UNIT TEMPERATURE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS.- TUNA 40F; SAUSAGE 38F.DISHWASHER GOOD AT 50PPM CHLORINE.PROPER FOOD STORAGE.THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.ICE MACHINE CLEAN.PROPER COOLING PROCEDURES:ALL FOOD PRODUCT TO BE COOLED MUST BE COOLED FROM 140F TO 70F IN 2 HOURS AND THEN FROM 70F TO 40F IN AN ADDITIONAL 4 HOURS. IF THE 2 HOURS WINDOW TO REACH 70F IS MISSED THE PRODUCT MUST REACH 40F IN A TOTAL OF 4 HOURS. BECAUSE OF LIMITED SPACE IN WALK-IN UNIT TO PLACE MULTIPLE SHALLOW PANS OF PRODUCT USE AN ICE WATER BATH AND ICE WANDS TO COOL PRODUCT DOWN IN PROPER TIME FRAME. ENSURE STAFF IS STIRRING PRODUCT ON A REGULAR BASIS TO FACILITATE THE COOLING PROCESS. DO NOT PLACE LARGE POTS OF SPAGHETTI SAUCE IN WALK-IN UNTIL IT HAS REACHED 40F OR BELOW.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.USE BY DATES CURRENT.GLASSES WASHED IN KITHCEN DISHWASHER - GOOD AT 50PPM CHLORINE.
|
7/17/2013 | Routine Inspection 1st | 94 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in grill area and surrounding equipment/shelves in need of some cleaning. Clean hard to reach areas on a more regular basis.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 32 f-soup 40 f-ham 41 fReach in make-up unit at 36 f-tuna 38 f-ham 41 fHot holding temps good-beans 190 f-soup 147 fDiscussed cooling procedures - good. Ensure product cools from 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours. Also; ensure food that has beed cooked/cooled is reheated to 165 f minimum.Dishwasher sanitizing at 100 ppm chlorineSanitizer bucket at 100 ppm chlorineFood storage good-Secure threshold from kitchen to walkin cooler. Also; seal gap in this area.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Glassware washed in kitchen dishwasher - (kitchen dishwasher at 100 ppm chlorine);Bar overall clean and well kept
|
9/28/2012 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed improper cooling procedures for county gravy. Remind staff to portion food into shallow pans and cool uncovered in walk-in cooler. Other methods include ice bath or ice wand. Gravy temped at 107 f an hour after being placed in walk-in cooler. Gravy was portioned into shallow container. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are exlcuded for at least 48 hours after symptoms stop.Make-up unit holding product at 40 - 42 f (thermometer was broken and replaced)-tuna salad 42 f; chicken salad 41 fWalk-in cooler at 30 f-roast beef 34 f; ham 36 fObserved good food storage (raw stored below ready to eat foods)Sanitizer bucket at 100 ppm chlorineDishwasher at 50 ppm chlorine. Ensure staff is checking sanitizer concentrations throughout the day.Facility does have a door sweep on back door; but because of floor slope; door sweep is not flush. Recommend adjusting door sweep to help prevent rodent entry.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsink properly stocked. (Facility utilizes kitchen dishwasher and uses 3 comp. sink for handwashing.) Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Ice scoop stored properlyDishwasher in ktichen sanitizing at 50 ppm chlorine
|
8/10/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All items noted on previous inspection have been corrected.Hand sink added to kitchen area - sink is functional with hot and cold running water and stocked with soap and paper towels.
|
12/1/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
As discussed during routine inspection; a back hand sink must be added to the facility within 30 days; by 11/25/10. Ensure sink has both hot and cold running water under pressure.
|
10/25/2010 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-reach-in at 38F -shrimp 39F -fish 40F -potato salad 41F-make-up unit 40F -deli meats and cheeses 39F-41F -raw hamburger 40F-walk-in at 40F -cooked and cooled meat sauce 41F -deli meats 38F-40F-discussed cooking and cooling procedures with no problems noted-food stored 6" above ground-ice machine clean; scoop properly stored-hot holding: soups 154F-158F-freezers all less than 0F-wiping cloth sanitizer bucket at 50 ppm chlorine-dishwasher checked at 100 ppm chlorine-chemical test kits available-restrooms stocked and clean-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*Please be advised that after an internal file review of past inspections of facility; the WCHD may require a hand sink to be installed in the kitchen as the current hand sink is located in an inconvenient location (separate room from kitchen).
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-reach-in less than 40F-ice scoop properly stored-restrooms stocked and clean-alcohol advisory sign posted as required
|
9/22/2010 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty - speed gun nozzle and cup. All non food contact surfaces of equipment must be clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following areas to maintain a smooth; durable; and easily cleanable surface: tile cracked in walk-in refrigerator; tiles cracked and missing between dining room and bar area.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area to maintain a smooth; durable; and easily cleanable surface: repair holes in wall in bar area and re-attach coving at base of wall.
- General Comments that relate to this Inspection
Recommend obtaining 2nd CFPM for restaurant as per operator; current CFPM works primarily in the front of the house. CFPM must maintain active managerial control of facility especially during higher risk activities such as cooking and cooling and handling of raw potentially hazardous food items.Notes:-hand sink properly stocked. *Discussed importance of teaching employees proper hand washing and hygiene as kitchen has one hand sink located in a inconvenient location.-reach-in at 40F-walk-in at 40F -ham checked at 40F -chicken at 60F. Per operator; chicken was cooked and cooled the previous day and was just prepped (de-skinned and shredded). Monitor chicken and ensure temperature is maintained at 40F or less. Potentially hazardous foods must not be out of temperature for more than 4 hours total.-observed properly cooling of beans; discussed cooking and cooling procedures with no problems noted-discussed proper method for thawing food products with no problems noted-freezers all less than 0F-make-up unit at 38F -chicken salad at 39F -tuna salad at 39F -raw beef at 40F-foods stored 6†off the ground and no cross-contamination issues noted-dishwasher sanitizer checked at 100 ppm chlorine -chemical test kit available-wiping cloth sanitizer bucket checked at 100 ppm chlorine-chemicals labeled and stored properly-discussed employee health policies. Ensure ill employees exhibiting GI symptoms are excluded from work for at least 48 hour after their last bout of illness.-restrooms properly stocked and clean
- General Comments that relate to this Inspection
Notes:-three compartment sink used as hand sink. Three compartment sink not used for glassware washing. Per operator; all glassware washed in kitchen washing machine. Hand sink properly stocked.-ice scoop stored properly-reach-ins less than 40F-chemicals properly labeled and stored correctly-provided alcohol advisory to operator. Ensure advisory sign is posted in a conspicuous location.-restrooms properly stocked and clean
|
6/25/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
Raw hamburger stored above lettuce. Store raw meats below or away from ready-to-eat foods.Thaw meats under running cool water or in walkin.Check thermometers in freezers to maintain temps. at 0 F.
- General Comments that relate to this Inspection
Soda gun holder dirty. Clean daily.
- SECTION XVII: ABATEMENT DATE
04-11-2008
|
4/11/2008 | Routine Inspection 1st | 96 |
Restaurant representatives - add corrected or new information about Truckee River Bar & Grill, 1113 California Ave, Reno, NV »