- General Comments that relate to this Inspection
No violations noted during inspection.The following items were observed during inspection:All handsinks were properly stocked with soap and papertowels.Hot Hold Temperatures: Hot hold unit- Ribs; Chcken; Turkery were b/n 154F-188F. Front line hot food was holding between 151F-166F.Cold Hold Temperatures: Walk-in refrigeration unit holding at ~ 35F. All food properly stored off ground and properly labeled with expiration dates.Walk-in freezer- Properly functioning- food properly stored with labels and expiration dates.Dry Storage- Food and to go food service items all organized and properly stored off ground.There were no pest control issues noted.3-compartment sink - good ; sanitizer (quat) observed at ~200ppm.Test strips available.Chemicals properly stored.All prep areas clean.Restrooms were clean and properly stocked.Discussed new Food Regulations; specifically no bare hand contact with ready to eat foods; CFPM changes; hot/cold temp. changes.Below I am providing the WCHD website for yoyu to get more information on the new regs.https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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9/30/2015 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed no measurable sanitizer in multiple buckets. Recommend changing sanitizer buckets at least every two hours or more often as needed. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Handwashing observed - goodDiscussed 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 35 f-turkey 35 f-squash 37 f-chicken salad 39 fPrep cooler at 38 f-cheese 41 f-chicken salad 41 fHot holding temps good-meatloaf 171 f-mac n cheese 162 f-turkey 155 f-ribs 177 fDiscussed cooling procedures; final cook temps; holding temps - good.Observed good food storageFacility very clean and well kept
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9/19/2014 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PANS OF SWEET POTATOES; MAC AND CHEESE; BEANS AT 47F IN WALK-IN UNIT. THESE WERE ITEMS THAT WERE PLACED IN WALK-IN UNIT THE NIGHT BEFORE AND UNSURE IF THEY COOLED DOWN PROPERLY. DISCUSSED PROPER COOLING PROCEDURES. FACILITY CHOSE TO VOLUNTARILY DISCARD PRODUCT.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT HOLDING TEMPS - ALL WITHIN REGULATION.GOOD COLD HOLDING IN PREP REACH-IN. TOMATOES 37F.NO CROSS CONTAMINATION ISSUES NOTED.3-COMP SINK AND SANITIZER BUCKETS GOOD AT 200PPM QUAT.ALL FOOD COVERED AND DATED.MONITOR TEMPS 4 TIMES A DAY.NO PEST CONTROL ISSUES NOTED.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.DISCUSSED PROPER COOLING PROCEDURES. DO NOT COVER AND STACK PANS OF FOOD DURING COOLING PROCEDURES. MUST LEAVE FOOD UN-COVERED AND STORE ON TOP SHELF DURING COOLING; DO NO STACK CONTAINERS. ALL HOT FOOD MUST BE COOLED FROM 140F-70F WITHIN 2 HOURS AND THEN FROM 70F-40F WITHIN AN ADDITIONAL 4 HOURS OR FROM 140F-40F IN 4 HOURS TOTAL.
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10/7/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.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.All coolers at 40 f or below-bbq chicken 38 f-chicken salad 41 f-chicken 38 fHot holding temps good-chicken 145 f - 156 f-meatloaf 147 f-mac and cheese 151 f-stuffing 156 f-briskit 143 fDiscussed final cook temps - goodReviewed temp logs - goodDiscussed cooling procedures - goodObserved good food storageSanitizer buckets at 200 ppm quatSanitizer in 3 comp sink at 200 ppm quatFacility very clean and well kept*Ensure drive through handsink is being utilized*Ensure food stored in ice baths is totally submerged in ice
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11/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks propelry stocked. Discussed importance of handwashing. (Facility no longer utilizing handsink by drive in window. Stock sink and make available for use.)Handwashing observed - goodDiscussed 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 38 fReach in make-up unit at 40 f-chicken at 38 fHot holding temps good-squash casserole at 181 f-soup at 145 f - 150 f-stuffing 155 f-creamed spinach at 162 f-mashed potatoes at 160 fLine checks conducted every two hours. Discussed cooling procedures - good. Ensure product cools from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Recommend verifying that current cooling practices meet this requirement.Observed good food storage Sanitizer buckets/ sanitizer in 3 comp sink at 200 ppm quatFacility overall clean and well kept
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10/27/2011 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean and sanitize ice-machine; observed with some growth on deflector plate. All ice must be discarded before cleaning and sanitizing; in addition; ice-machine must be completely rinsed before use****
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility shall repair damaged thermometer on exterior of walk-in refrigeration unit.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/ cooking temperatures checked good; rotisserie chicken cooking at 172 degrees; stuffing at 153 degrees; mashed potatoes at 154 degrees; macaroni and cheese at 152 degrees.Cold-holding checked good; raw whole chickens at 41 degrees; bags of creamed spinach at 42 degrees.All refrigeration checked within acceptable ranges; reach-in refrigeration at approximately 36 degrees and walk-in refrigeration ambient temperature recorded at 37 degrees.Quatinary ammonia properly dispensing at approximately 200ppm.Reviewed employee illness policies and handwashing procedures.note: please ensure employees always perform proper handwashing between glove changes.
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8/20/2010 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace door gasket at main walk-in refrigeration unit; the gasket is detached and damaged.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair floor tiles in back kitchen area; observed water pooling in tile grout areas throughout back kitchen area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/ cooking temperatures checked good; observed chicken cooking at 196 degrees in convection oven; meatloaf checked at 146 degrees hot-holding; turkey hot-holding at 154 degrees.All reach-in refrigeration units and freezer units checked within acceptable ranges; freezer checked at -3 degrees; walk-in refrigeration checked at 36 degreesAll areas observed with sanitizer buckets at >200ppm quatinary ammonia; three-compartment sanitization dispensing at >200ppm quatinary ammonia.All handsinks properly stocked with sanitary towels and soap; observed glove use on the food preparation line.Recommend repairing external gauge at walk-in box; internal gauge is working.Recommend repairing shelf below handsink on front line; the shelf is no longer smooth and easily cleanable.
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8/25/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All handsinks/restrooms properly stockedReviewed temperature logs.All appeared complete and accurateDiscussed cooling proceduresMacaroni and cheese 166FMeatloaf158Fwalk in 38FGood separation of raw and ready to eat foods Discussed exclusion of ill employeesObserved employee handwashing
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12/16/2008 | Routine Inspection 1st | 100 |
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12/10/2008 | Routine Inspection 1st | 100 |
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