Brothers Barbecue, 463 Roberts St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
The following observations were made during inspection:-Handsinks properly stocked with soap & paper towels -Hot hold temps were good- b/n 165F-188F (Meat)-Hot hold temp for steam table (Beans 168F)-Refrigeration unit holding @ 35F-Cold hold in makeup unit below 41F-Sanitizer bucket @~100ppm CL2-Sanitizer in 3-comp. sink @~100ppm.-Restroom clean & properly stockedGod Job!
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10/6/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-observations made during cookimg and lunch service--no violations noted--all temperatures w/i acceptable parameters--both refrigerators @ 38 F. (hot dogs @ 40 F.); -foods well-frozen in storage freezer---hotholding: pulled pork @ 179 F.; steam table: pulled pork @ 171 F.; beef brisket @ 163 F.--cold unit: potato salad @ 36 F. above; 36 F. below---hand wash sink stocked with soap/paper towels--did noot have opportunity to observe staff washing hands--quats sanitizer in 3 compartment sink @ 200 ppm.; rag buxcket quats @ 200 ppm---ice scoop stored properly---only potatoes are washed in prep sink elimating potential for cross-contamination--all other produce is puirchased pre-washed--small amounts of left-over pulled pork are occasionally cooled for next day use--reviewed practice with CFPM to include cooling from 135 F. to about 80 F. within 2 hrs; then refrigeration uncovered in 2" metal hotel pans to 40 F.Focus for improvement: 1.) alcohol warning was missing and must be posted by next routine inspection to avoid a 1 pt deduction.2.) make sure cooling parameters are met by using cooling logs3.) log all temperatures daily including cook temperatures on items like chicken
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8/26/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
OK to issue Health Permit--This document to serve as temporary permit until hard copy is received.The following was noted: the NSF freezer will continue to be utilized if shelving can be found--may be replaced at later dte with a refrigerator unit--must be NSF approved replacement unit--all refrigerators including the cooler on the portable BBQ at 36 F--thermometers installed in all units--a stem thermometer available at time of inspection--operator to obtain a digital one for use in restaurant--make sure that quats sanitizer is at least 200 ppm or have equipment recalibrated--soda machine still to be installed--make sure that proper back-flow prevention is installed with the unit--certain foods such as small quantities of pulled pork; BBQ checken; etc. can be cooled in existing refrigeration units as long as cooling logs are maintained demonstrating that foods can be cooled with appropriate 6 hr time frame--cooked and cooled beans should be cooled in ice-water bath in prep sink--cooling logs will also need to be kept--post CFPM certificate or card along with the issued permeit-
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5/19/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
-opening inspection--reviewed menu (see attached) and discussed planned operation with Mr. Oduna--He now has a permitted mobile unit with a smoker--this will be used onsite for smoking pulled pork and beef brisket during the day--these will be brought inside to continue cooking in altosham overnight for next day service--other foods such as chicken; potatoes; sausage; beans will be cooked in smoker and brought into the holding oven or steam table for same day service-part of the potatoes will be cooled for potatoe salad in an ice-water bath; etc. to bring down rapidly to refrigeration temperatures--potatoe salad; cole slaw not served same day may be held over in storage refrigerator for next day service--no problems noted with this process-CFPM is aware of limitations of this faciltiy and agrees to limit food preparation to same day service with exception of cold foods such as salads which may be held to next day--The following will be completed before permit is issued:1.) NSF equipment including a second storage refrigerator for raw meats; an altosham; a steam table; a holding oven; a sandwich prep refrigerated unit; a prep table will be obtained. Make sure that all refrigeration equipment and hot-holding units are maintaining appropriate temperatures-2.) make sure that existing storage unit maintains temperature @ 41 or below (ambient and food). If not; service or replace unit with one that does.3.) complete cleaning of ice machine & replace lines if necessary-4.) complete cleaning of restoom and dinig area-5.) soda machine to be installed--make sure it drains properly with air gap into floor sink; make sure there is a backflow device in water line to carbonator-6.) install baseboard at base of walls7.) seal holes in floor and around pipes to outside if there are any-8.) if hood is not needed; seal vent9.) obtain test strips for chlorine bleach for 3 compartment sink sanitizer10.) obtain food termometers and make sure they are calibrated11.) caulk around prep and 3 compartment sink Note: Mr. Oduna plans to use the mobile unit also as a catering truck for private events rather than as a mobile unit after the restaurant opens. Health Dept staff to evaluate whether a mobile permit will still be needed at that time.Call for final inspection about a week prior to opening. If regular inspector; Judith Saum is not available; call supersor Tony Maculosa at 328-2431 to schedule final inspection.
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4/1/2014 | Opening Inspection | 100 |
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