- General Comments that relate to this Inspection
The following items have been corrected: - Cutting boards have been replaced. - Scoops being stored properly (observed what was available while outlet was closed as item was corrected on site during inspection)
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11/6/2015 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop at server station with handle in ice. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. This item corrected on stie.
- [3] CFPM or person in charge present; certificates posted as required
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting boards with deep groves and stains. Replace or resurface these cutting boards within 14 days.
- General Comments that relate to this Inspection
Hand sink clean and stocked. *Ensure not blocked with carts. Make up unit @ 39F. Peppers @ 41F. Potatoes @ 40F. Drawers under grill- digital thermometer reading 47F but staff is aware and has notified engineering. Fish @ 40F and beef @ 39F. Prime Rib hot holding @ 140F. Salad make up unit @ 40F. Cucumbers @ 39F. Tomatoes @ 40F. Reach in @ 030 @ 41F. Mushroom @ 42F. Hot holding of soup good. Both @ 165F. Discussed cooling procedures. No issues. Facility received live clams and keeps shell tags for 90 days. Walk in @ 36F. Chutney @ 39F. Good storage/ labeling. High temp dishwasher @ 190F. Dry storage OK. Front make up unit @ 39F.
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9/25/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected. - Cooling logs have been kept for all alfredo; marinara and demi-glaze since 8/8/14. - Hot holding logs are being kept for warmer and are within regulation.- Salad station temps are being logged and are within regulation.
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8/21/2014 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Unable to verify cooling during this re-inspection as facility has not made any large batches of alfredo sauce; marinara or demi-glaze since routine inspection. Cooling logs must be kept until further notice. This item will be verified during reinspection for other items.Hot holding logs will be kept for warmer starting today. Temporary cover has been put in place for salad station until a new lid arrives.
- General Comments that relate to this Inspection
All violations with the exception of the above have been abated: - Observed dishwasher reach 185F during final rinse cycle.- Microwaves and fridges have been cleaned.
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8/8/2014 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed three large containers of alfredo sauce in walk in fridge @ 50F. Since this product was cooked 8/5/14 it is assumed that it was not cooled properly. All product voluntarily discarded. Cooling logs must be kept for alfredo sauce; marinara sauce and demi-glaze until further notice to ensure all staff is aware of proper cooling procedures. Example cooling logs left with operator. Observed gravy and potatoes being hot held @ 120F in warmer. Gravy was discarded and potatoes reheated. Daily temperature logs for this unit are required until further notice. Example temperature logs left with operator. Observed all product in top portion of salad station for waitresses @ 60F. All product discarded and operator will replace lid for this unit and monitor temps to ensure product is being held at 40F or below. Example temperature logs left with operator.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed high temp dishwasher not reaching 180F on final rinse. A maximum of 170F was observed but not maintained. Unit needs to be serviced within 48 hours or another unit needs to be utilized to wash dishes. Staff needs to be aware of the need to monitor this unit to ensure dishes are being properly sanitized.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non-food contact surfaces dirty and in need of thorough cleaning. These areas include the inside and outside of microwaves; bottom shelves of all reach-in fridges (#48; #33 & #30). Thoroughly clean these areas to prevent any cross contamination.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Walk in @ 38F. Marinara @ 41F; Risotto @ 40F. Reach in #48 @ 42F. Reach in #33 @ 40F. Reach in #39F. Two make up units are currently not working- no food being stored in bottom portion and all food stored up top is being iced down every two hours. All iced product holding @ 40-42F. All hot holding on steam line @ 145-160F. Sanitizer buckets in use with 200 ppm Quat. Soup on waitress station @ 170F.
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8/6/2014 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedSanitizer buckets @ 200ppm quat-changed every 2-3 hoursFacility cleanGloves worn by staff*Discussed washing of hands and changing of gloves after handling raw meat products.Dishes to main kitchen -final rinse @ 200F Make up units on line @ 40F or below-turkey @ 40F-cole slaw @ 40FUpright reach ins @ 40F or below-sauces @ 40FButter for toast limited to small amounts at room temperature (within 2 hours)*Small leak observed at hand sink. Operator is aware of it and it is schedule for repair. Bucket in place.**Reviewed cooling procedures. Large batches are made in main kitchen and cooled there. Small "leftover" batches are occasionally cooled in upright reach ins. Discussed need to monitor cooling and reviewed proper cooling requirements - all hot foods must be cooled from 140F - 40F within 4 hours.
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9/19/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to cover outlet behind the grill to ensure wallls are sealed; easily cleanable; will not cause a fire if grease enters and is not accessible to vermin.
- General Comments that relate to this Inspection
All other violatons from the last inspeciton have been corrected except those noted aboveWood cabinet has been removedFridges <=41FHandsinks clean and stockedFridges were cleaned during inspectionBus station cleanFridge #19 is currently not being used until all repairs are made
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7/16/2012 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Grill is missing some parts. Need to repair or replace.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need to clean and repair reach-in fridge. Need to seal any places where there is rust. Need to seal wooden mobile cabinet near handsink. Ensure all electrical outlets have covers; including those behind equipment.Ice was visible on the pipes in the reach-in fridge fan. need to remove and rewrap pipes to prevent the formation of ice. If the pipes are leaking need to repair.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Replace grout on back panel of prep sink.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean floor under handsink and equipment.
- General Comments that relate to this Inspection
** Ok to open; operate & issue permit**Ensure all piping indirectly plumbed into floor drains maintains an air gap to prevent back siphionage. Dishwasher 50 ppm CLAll handsinks clean and stockedAll food storage good All fridges <=41FAll freezers <=32FNote for reinspection: fridge #19 is for cassidy's
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6/22/2012 | Opening Inspection | 95 |
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