- General Comments that relate to this Inspection
Notes:-hand sink stocked - observed employees washing hands-gloves in use - discussed proper glove use with no issues noted. Discussed future regulations of no bare hand contact with ready to eat foods.-Discussed cooling procedures with no issues noted-walk in checked ok - all product at 40F and below-make up unit checked ok - all product at 41F and below-cold holding drawers checked ok - all product 39-41F-hot holding steam tables (2) all food at 160F / 165F and above; hot holding baked potato at 160F-final cook temps: chicken at 169F; fried fish at 187F-facility uses freezers in main kitchen-all dishes are done in main kitchen-raw product stored properly; separate tongs in use for cooked and raw product-discussed thawing procedures with no issues noted-food stored properly-chemicals labeled and properly stored-date marking system in place; discussed first in ; first out procedures with no issues noted-discussed recall procedures with no issues noted-health advisory posted in menu-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked; gloves used for ready-to-eat foods-make-up unit at 40F; cheese; cooked chicken 39F to 43F-cold holding drawers 38F; raw beef 39F-observed hot holding logs for steam unit *ensure hot holding of soups are added to log and ensure logs are reviewed for accuracy-reach-in at 38F; draw beef 38F; potato 39F -freezer less than 0F-walk-in at 39F; cooked and cooled beans and rice at 39F to 40F; cook-chill beef from Peppermill at 33F to 35F *discussed cold holding of ROP foods and holding times *ensure staff is trained on holding times/temps and walk-in is checked at least 4 times per day (therm. and food temps) to verity appropriate time/temp.-discussed cooling procedures with no problems noted-raw product stored properly; no cross-contamination issues noted-food and single service items stored 6" above ground-discussed employee health policies. Ensure employees ill with vomiting and/or diarrhea are excluded for 48 hours after symptoms stop.
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3/11/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-make-up units and cold holding drawers all less than 40F -cheese; raw shrimp; raw beef 37F-40F-hot holding: -soups 160F-170F-walk-in less than 40F -cooked and cooled beans 40F -cooked and cooled rice 41F -raw beef and chicken 36F-40F-products all labeled and dated-raw product stored properly - no cross-contamination issues noted-wiping cloth sanitizer buckets at 200 ppm quat-food and single service items stored 6" above ground-chemicals labeled and stored properly-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of illness and 48 hours after symptoms stop.
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7/18/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 38 f. Beef 38 f; Shrimp 36 f. Condensation unit/fan guard clean and in good condition. All food products labeled;dated; and stored properly.Reach in coolers @ 40 f. Carne Asada 38 f; Veggies 38 f; Slice tomatoes 38 f; Cheese 38 f; Ranch dressing 38 f. All servingutensils stored properly.Dessert cooler @ 36 f. All desserts stored properly. Whipped cream and other dairy products have current dates.Freezer 0 f. All food products frozen and stored properly.Hot holding: Rice 160 f; Shredded chicken 170 f; Tamales 148 f; Baked potatoes 170 f. All serving utensils clean and storedproperly.Steak on grill @ 164 f.Server area - Salsa @ 40 f; All serving utensil clean and stored properly.Reach in cooler @ 38 f. All food products labeled and dated.Handsinks accessible - stocked properly w/ soap and p-towels.Cookware; utensils; glassware clean and stored properly.Hood/grill; fryer area (Inside) clean.Floors; walls; counters clean.* Observed proper food preparation and handling. Observed proper handwashing onsite.Customer area clean and well maintained.
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11/14/2012 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed lite brown cutting board w/ rough surface and cut grooves. New cutting board is on order. Clean and sanitize cuttingboard on regular basis to prevent cross contamination. Replace when new cutting board arrives.
- General Comments that relate to this Inspection
The following was observe during the inspection:Walk in cooler @ 38 f. Beef 38 f; Shrimp 36 f. Condensation unit/fan guard clean and in good condition. All food products labeled;dated; and stored properly.Reach in coolers @ 40 f. Carne Asada 38 f; Veggies 38 f; Slice tomatoes 38 f; Cheese 38 f; Ranch dressing 38 f. All servingutensils stored properly.Dessert cooler @ 36 f. All desserts stored properly. Whipped cream and other dairy products have current dates.Freezer 0 f. All food products frozen and stored properly.Hot holding: Rice 160 f; Shredded chicken 170 f; Tamales 148 f; Baked potatoes 170 f. All serving utensils clean and storedproperly.Steak on grill @ 164 f.Server area - Salsa @ 40 f; All serving utensil clean and stored properly.Reach in cooler @ 38 f. All food products labeled and dated.Handsinks accessible - stocked properly w/ soap and p-towels.Cookware; utensils; glassware clean and stored properly.Hood/grill; fryer area (Inside) clean.Floors; walls; counters clean.* Observed proper food preparation and handling. Observed proper handwashing onsite.
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10/21/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Cold holding temps. recorded:Mexican cheese @ 39 f; tomatoes @ 40 F; shrimp @ 46 F (shrimp was placed in ice water bath at time of inspection); guacamole @ 40 F; and sour cream @ 39 F.Hot holding temps. recorded:Tamalito @ 191 F; beans @ 155 F; ground beef @ 150 F; rice @ 175 F; green chile @ 176 F; and final cook temp. of chicken breast @ 172 FHandsinks properly stocked.Cold holding units recorded < 40 F. Observed good handwashing.Quat sanitizer @ 200 ppm.Discussed with operator to follow up on temp. logs that employees complete to ensure proper completion with name of those staff members who complete them.
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7/20/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Observed minimal food preparation during time of inspection. Facility opening for operation at time of inspection. Walk-in @ 34 F; all food properly covered and stored. All reach in reefers checked OK for cold holding. Do replace all worn/torn gaskets in all reach ins and clean all food debris buildup from doors and gaskets of reach in units. Discussed with operator employee sick policy and employee handwashing procedures. Reviewed policy for facility's use by dates.
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3/5/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during inspection:Notes:Discussed w/ Dean: Handwashing policy and sick employee policy; cooking cooling procedures; temp logs; and cleaning procedures.Walk in @ 38 f; all food stored properly; Shredded chicken 37 f; Pork @ 37 f; Steaks 37 f; Chicken 38 f.Hot Holding:Shredded Chicken 165 f; Beef 168; Beans 168 f; Potatoes 168 f; Prime Rib 133 f; Rice 168 f.On grill: Salmon @ 155 f.Reach units @ 38 f; all food stored properly; Sliced tomatoes @ 38 f; Cheese @ 38 f.Sani Buckets @ 300ppmAll handsinks stocked properly w/ soap and p-towels.Floors and counters clean.Observed 3 employees wash hands.
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10/23/2008 | Routine Inspection 1st | 100 |
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