- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Wall where meat slicer and salad shooter are located the wall is in need of repair. Add FRP to wall to make wall more durable. Correct by 3/8/15.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Deli meat 38 f; Veggies 38 f; Cheese 38 f; Trip tip cooling @ 95 -110 - it has been sliced to cool faster in shallow pan. Keg lines clean and no leaks. Reach in coolers @ 40 f; Hard boiled eggs @ 38 f; Cheese 38 f; deli meat 38 f; Raw burger patty @ 38 f; Raw chicken @ 38 f. Salad makeup unit @ 38 f; Slice tomatoes @ 38 f. Hot holding - Chicken breasts @ 152 -155; Soup @ 180 f. Handsinks stocked properly and accessible. 3 compartment sink ok. Sani bucket 200pm. Dish machine @ 50ppm. Dry storage clean and all food products stored properly. Can product dates current and in good condition. Equipment clean and well maintained. Slicer; microwave; salad shooter clean and well maintained.Hood/fryer area clean.Server area clean and utensil/tray clean. Ice machine clean and scoops stored properly. *Observed proper food prep and handwashing onsite.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible. Ice bins clean and scoops stored properly. All service sinks operational and no leaks in plumbing. Bar guns and holders clean. Drain lines securely fastened and clean.Reach in coolers @ 40 f. All drink products have current dates. Glasswasher @ 50ppm. Floors and counters clean. Customer bar area clean and well maintained.
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2/27/2015 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
#5- Makeup unit next to entry holding @ 50F- Unit turned down during inspection
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
#14-Dishwasher not properly functioning- Sanitizer not properly dispensing- did not register on test strip.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
#14-Dishwasher not properly functioning- was unable to register sanitizer level on test strip. Machine must be checked at least daily to ensure proper level of sanitizer is dispensed during cycle.
- General Comments that relate to this Inspection
Notes:- Handsinks properly stocked - 2 additional makeup units holding @ 37-40F-Temps taken Top: Shrimp 37F; Turk 41F; Cheese 41F; Noodles 41F-Facility ver clean/organized- food storage in refrig walkin was good; Temps below 40F.*Must Not Wash Any Dishes Until Dishwasher Is Properly Functioning
- General Comments that relate to this Inspection
NOTES:-Observed ice recently discarded in hand sink; must be used for employee handwashing alone. Otherwise properly stocked w/ soap & papertowels-Soda guns were clean-Wiping cloth solution was ~200ppm
- General Comments that relate to this Inspection
Violation noted during inspection conducted earlier today has been corrected at this time.Sergio Romero's card/certification expired on 11/21/2014. He must re-take 16 hr class. Must be done in 30 days.Julie Sanders has a Serv Safe Certificate - must go to the Health Dept.& obtain card.
- General Comments that relate to this Inspection
Violation noted during inspection earlier today has been corrected has been corrected at this time.
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11/26/2014 | Routine Inspection 1st | 90 |
- [1] In-use food; ice dispensing utensils properly stored
Do not use cups to store in pork on make-up unit: corrected
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Clean fans from dust in walk-in
- General Comments that relate to this Inspection
Back receiving area clean; food surfaces clean.Walk-in refrigerator 37FBeef brisket 42F; pulled pork 43FBeef patties 36FStorage goodMake-up unit top-sour cream 37F; shrimp 42FReach-in beef 37F; chicken 36FAll sinks stocked and operableSanitizer chlorine 80ppm
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2/7/2014 | Routine Inspection 1st | 98 |
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1/10/2014 | Routine Inspection 1st | 100 |
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12/12/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Deli meat 38 f; Sausage 38 f; Pasta 38 f; Cheese 38 f; Olives 38 f; Tomatoes 38 f. Keg lines clean. Condensation unit clean and in good condition. Reach in cooler @ 40 f. Shrimp 38 f; Chicken 38 f; Hamburger patty 38 f; Cheese 38 f; Salsa 38 f; Avacado mix 38 f; All serving utensils clean and stored properly. Large Stand up freezer 0 f. All food products frozen and have current dates. Hot holding: Chicken 155 f. Chicken on grill 170 f. Prep areas and equipment clean; well maintained. Knives and storage clean. All handles clean on equipment and coolers. Handsinks stocked properly and accessible. Dishmachine 190 f.Ice machine clean and scoop stored in clean food grade container. Observed proper food prep onsite. Cutting boards clean and in good condition.**Customer area clean and well maintained.Server area: Handsink stocked and drink area clean. Cabinets clean.
- General Comments that relate to this Inspection
Notes:Handsink stocked properly and accessible. Ice bins clean and scoops stored properly. All service sinks operational and no leaks in plumbing. Bar guns and holders clean. Drain lines securely fastened and clean.Reach in coolers @ 40 f. All drink products have current dates. Glasswasher @ 50ppm. Floors and counters clean. Customer bar area clean and well maintained.
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10/31/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed food stain on phone; ticket machine; and stereo. Clean all equipment on regular basis to maintain sanitary conditions. Correct by the end of 12/21/11. Observed in between fryer and grill food debris building up. Clean on regular basis to maintain sanitary conditions and to prevent vermin attraction. Correct by the end of 12/21/11.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Observed handsink by cookline leaking in back of spigot. Correct by 12/28/11. Observed handsink by prep area leaking under neath aroound gasket area. Correct by 12/28/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed by mop sink area outlet missing cover. Reinstall outlet cover to prevent harborage of vermin. Correct by 12/28/11.
- General Comments that relate to this Inspection
Notes:Walk in 40 f. All food product stored properly. All have current dates. Veggies 38 f; Reach in cooler @ 40 f. Tomatoes 38 f; macroni salad 38 f; coleslaw 38 f; deli meat 38 f. Freezer @ 0 f. All food products frozen. Hot holding on grill: Chicken 169 -180 f; Burger 146 f (reheated when ordered).Sandwich line: tomatoes 40 f; mayo 40 f. All serving utensils clean and stored properly. Prep areas and walls nearby clean. Microwave; handles (coolers); equipment very clean.All cookware; glassware; utensils stored properly and clean.Meat slicer and plastic parts clean.Bag in the box area organized - clean.Handsinks stocked properly w/ soap and p-towels. Sprayer sink - no leak - sprayer in good condition. Dishwasher (Hi temp) 174 final rinse. Mop sink area clean and chemicals stored in location away from food products.Knives & storage clean. Wall very clean.Hood/grill area clean. Fryer inside out very clean.Bathrooms stocked and clean.**Observed proper food preparation and hand washing onsite****Customer area clean and well maintained.**Woody's very clean facility.
- General Comments that relate to this Inspection
Notes:Bar guns and holders clean.Ice bin and ice machine clean - scoops stored properly.Reach in cooler @ 40 f. Cutting board in good condition and knife clean.Glasswasher @ 50ppm.Glassware and storage clean. All drink products have current dates.
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12/21/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of re-inspection. Thank you.High temp dishwasher recorded with 182 F rinse cycle.Auto cham hot holding with food temps between 157-159 F.
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3/31/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or higher to prevent bacteria growth.Recorded temps. of ground beef @ 130 F; red sauce @ 120 F. Both food products were re-heated to 165 F for 15 seconds. Operator stated both items were improperly hot holding for approx. 2 hours. * Corrected on site.Facility shall verify hot holding temps. on equipment check list on a daily basis.
- [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.All raw foods in reach in freezer shall be stored under RTE (Ready to eat foods) to prevent possible cross contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature. Repair unit to reach 180F.Facility shall use one compartment sink to sanitize food service equipment with bleach (1 capful of bleach to one gallon of water) in the one compartment sink until the dishwasher is repaired.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Observed no sanitizer in bar dishwasher. * Corrected on site. Bottle was empty.
- General Comments that relate to this Inspection
Notes:Cold holding temps. checked OK.Observed facility utilizing date coding system. Reviewed with operator 2 step cooling process:1) Foods shall be RAPIDLY cooled from 140 F to 70 F within first 2 hours.2) Foods shall than be cooled from 70 F to 40 F within 4 hours. DO NOT COVER FOODS WHILE COOLING. Do use ice water baths and shallow pans to RAPIDLY COOL. Chemicals properly stored. Handsinks properly stocked.
- General Comments that relate to this Inspection
Notes:Bar is clean and organized.Handsink properly stocked.Health warning posted in women's bathroom.Discussed with operator to increase garbage service to two times weekly if all garbage does not fit into dumpster. Observe several bags of garbage outside dumpster. Operator stated that dumpster is adequately sized and will monitor for need of increased service.
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3/29/2010 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
Notes:All construction items completed at time of opening inspection. All cold holding units checked OK. Handsinks properly stocked.Thermometers present.Lights properly shielded. This facility will be serving sandwiches; burgers; fries; etc. This facility will be assigned a risk category 3 restaurant. A Certified Food Protection Manager will be required to be employed full time at this facility within 60 days of this opening inspection.Do post consumery advisory for alcohol consumption in women's bathroom.OK to operate; OK to issue health permit.
- General Comments that relate to this Inspection
Notes:All construction items completed at time of inspection. Dishwasher observed @ 100 ppm bleach.All cold holding units recorded < 40 F.Handwashing signs posted on all handsinks. Handsinks properly stocked.This bar will be assigned a risk category 1. No CFPM is required.Do post a no smoking sign at each entrance to facility.OK to operate; OK to issue permit.
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12/29/2009 | Opening Inspection | 100 |
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