- General Comments that relate to this Inspection
Violation from previous inspection has been corrected.-Drawer cooler was keeping proper temperatures. Steak 38F; Shrimp 34F; Talapia 34F; hamburger 38F; beef 38F.
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2/10/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed potentially hazardous food items in top drawer cooler out of temperature. Shrimp at 48F was discarded. Steak at 43F; talapia at 43F were moved to the make up unit.*Ensure all potentiall hazardous food items are kept at 41F or below to reduce the growth of bacteria and viruses and to reduce contamination.*Drawer cooler must be keeping temperatures at 41F or below within 48 hours; 02/10/16; or a reinspection fee will be charged.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Dishwasher had no detectable sanitizer.*Ensure dishwasher sanitizer is between 50 ppm - 100 ppm Chlorine at all times to reduce the growth of bacteria and viruses and to reduce cross contamination.*Dishwasher was corrected during the inspection. Faciltiy called Ecolab and sanitizer registered at 100 ppm Chlorine.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
-Observed knives being stored in the prep area that were dirty. Ensure knives are cleaned and sanitized between different food types; ie raw foods; cooked foods; chicken; vegetables; etc. to reduce cross contamination and the spread of bacteria and viruses.*Corrected during the inspection.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed slimy build up in the speed gun holder.*Corrected during inspection.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed doors and insides of reach in coolers sticky and dirty. Observed surfaces with sticky spills. Ensure equipment and surfaces are cleaned wtihin 48 hours; 02/10/16; to reduce cross contamination.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-All make up units holding at proper temperatures. Diced tomato; sliced tomato; salsa; blueberries; cooked chicken; raw chicken; corn salsa; turkey all at 41F or below.-Frier area cooler temperatures ok. Raw chicken at 38F.-Walk in cooler at 38F. Ribs 38F; chicken 39F; beans 39F. Observed good cooling. Cooked onion prepared 1 hour prior at 43F. Lights properly shielded; clean and organized. Observed proper food storage.-Walk in freezer at 0F. All product frozen. Clean and organized.-Hot holding temperatures good. Soup at 148F and 156F; shredded chicken at 145F.-Cooked temperatures good. Shrimp 189F; fried chicken 191F.-Test strips available.-Sanitizer at 100 ppm Chlorine.-Ice machine clean. Observed good scoop storage.-Observed good hand washing and good glove use.-PCO is Ecolab once per month. No signs of pests or vermin.-Discussed storing employee personal items together in a labeled area.In addition to the CFPM listed above the following individuals also have CFPM certificates:Eduardo BahamondeServ Safe - 1260487007/29/20Debbie HansenServ Safe - 1260867407/30/20Nicholas OlshenPrometric - 170384504/13/17David PaschalPrometric - 173054510/16/17Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Reach in cooler at 38F. Pineapple 38F; Blackberry syrup 40F.-3 compartment sink set up properly. Sanitizer at 400 ppm Quat.-Test strips available.-PCO is Ecolab on a monthly basis. No signs of pests or vermin.
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2/8/2016 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
There were no violations noted during inspection.-Make up tables on cook line were all holding below 40F. Temps were taken of the following: shrimp-41F; chick-40F; cheese 40F; fish 40F.Cole hold in drawers under stove-:burger patties 40-50F (lunch hour) salmone-42F-Hot Hold on the cook line: beans-196F; chick breast 145F; rice 158-193F-Walkin refig holding @ 34F. All food properly stored. Clean.-Walkin freezer- properly functioning & clean. Food properly stored.Logs are maintained by management throughout the day on temps and equipment.Dishwasher properly functioning. Sanitizer is Cl2 b/n 50-100ppm.Test strips available.Discuseed the passing of new Food Regulations with manager. Gave her handouds with information regarding CFPM changes. Discussed the No Bare Hand Contact with ready to eat foods changes. Provided website information.
- General Comments that relate to this Inspection
There were no violations noted during inspection.- All imtems with expiration dates- good.-Bar is clean-Quat sanitizer used for bar glasses was observed @ 200ppm
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6/25/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed sautéed onions in prep unit @ 61F. Product had recently been portioned into bags. Also observed pasta at 54F that had just been portioned into plastic bags. Ensure product has cooled to 40F prior to portioning. Also; place on shallow pan after portioning to ensure proper temps are maintained. Operator educated employees at time of inspection. Corrected on site. Continue to monitor.
- General Comments that relate to this Inspection
-Restrooms / handsinks properly stocked. Discussed importance of handwashing. Handwashing observed. Good. -Discussed employee health policy's. Ensure employees ill with gastrointestinal symptoms (vomiting and diarrhea) are excluded for at least48 hours after symptoms stop.-All coolers holding at 30F- 40F. Cheese 35F; Rice 38F; flatbread chicken 39F; corn salsa 37F; Ribs 34F.-Hot holding temps good- black beans 183F; Queso 179F; mashed potatoes 178F; chicken breast 148F; soup 176F.- Ensure not to overload hotel pans in refers under/near grill.-Dishwasher at 200ppm; reduce to 50-100ppm chlorine. -Quat sanitizer buckets at 200-400ppm. Test strips available.-Food storage good.-Facility clean and well kept.
- General Comments that relate to this Inspection
Ice Scoop Properly StoredHandsink - properly stockedObserved staff correctly preparing 3 compartment sink to wash glassware. Test strips available.Cooler holding @ 37 F
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2/7/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED; COVERED AND DATED.GOOD COLD HOLDING TEMPS - ALL TEMPS BETWEEN 37F-41F.GOOD HOT HOLDING TEMPS - ALL WITHIN 147-164F.CHICKEN TEMP AT 184F COMING OUT OF OVEN.DISHWASHER GOOD AT 100PPM CHLORINE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED SPACING OUT SHEET PANS ON COOLING RACK TO ENSURE BETTER AIR FLOW TO HELP WITH COOLING PROCESS.DAVID PASCHAL HAS COMPLETED THE REQUIRED CERTIFIED FOOD PROTECTION MANAGER COURSE. MUST BRING CERTIFICATE TO WASHOE COUNTY HEALTH DEPARTMENT AND OBTAIN A WCHD ID CARD AND CERTIFICATE. THIS MUST BE DONE BY 10/16/13.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.3-COMP SINK GOOD AT 200PPM QUAT.USE BY DATES CURRENT.
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10/9/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Flashing on door threshold in walk in fridge needs to be secured to the wall. Need to clean floors near door threshold in the walk-in fridge and freezer. Ensue they these areas are on a routine cleaning schedule
- General Comments that relate to this Inspection
All violations from previous insepction report have been corrected
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedIce scoop storage okfood storage okcleaning schedule posted in bar
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6/27/2012 | Routine Inspection 2nd | 99 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher is leaking out of the side panel and water is accumulating on the floor in the dishwashing area. Need to repair or replace.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Observed build-up of debris and food matter under machines in bar area.
- General Comments that relate to this Inspection
All reach-in/walk-in fridges <=41Fraw hamburger 41FWalk-in freezer <=32FHot holdingCooked chicken 142FGravy 190FHandsinks clean and stocked Sanitizer buckets 200 ppm QuatDishwasher 100 ppm CLAll food storage goodGeneral cleanliness good
- General Comments that relate to this Inspection
Handsink clean and stocked3 compartment sink 400 ppm QuatReach-in fridge <=41FIce scoop storage okAll food storage goodGeneral cleanliness ok
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6/18/2012 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM; Must have a Washoe County registered CFPM within 30 days (Aug 5); Failure to comply could result in suspension of facility's Health Permit.
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in Refrig @33FWalk-in Frzr @ -3F Reach-in Prep table temps were all<40FReach-in Grill Refrig. drawers @39FTemps noted: Raw Burger patties @39F; Raw ChickenBreast @39F; Corn Chowder @172F; Cooked burger @189F; Cooked Salmon patty @174F; Caesar Salad Dressing @ 36FFood Time/Date Labels used throughoutSanitizer buckets used for Surface wiping - tested - 200 ppm Quat3-comp sink used for pots/pans - Not setup @time of insp.Dish machine used for utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
- General Comments that relate to this Inspection
Handsink fully stockedAll Dairy current All Reach-ins were <40FBar dispensing guns cleanIce scoops stored properlySanitizer buckets used for surface wiping3-comp sink used for Bar ware - tested 200 ppm Quat
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7/6/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
CFPM update onlyDarena DunnM10414exp: 7/6/15
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7/14/2010 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area to maintain a smooth; durable; and easily cleanable surface:Seal corner guard in back prep. area
- General Comments that relate to this Inspection
CFPM has ServSafe certificate; but must apply for WCHD reciprocity by 6/9/10.Notes:-hand sinks stocked-observed employee handwashing-nacho make-up unit at 39F -chicken at 40F-salad make-up unit at 40F-hot holding: -black beans 171F -mashed potatoes 173F -soups 152F-156F-walk-in freezer at 0F-walk-in refrigerator at 40F -raw ribs 40F -raw chicken 39F -raw beef 40F-raw product stored properly - no cross contamination issues noted-product labeled and date marked -dates current; FIFO policies in place-discussed cooking and cooling procedures with no problems noted-wiping cloth sanitizer bucket checked at 400 ppm quat.-dishwasher checked at 100 ppm chlorine-chemical test kits available-ice machine clean; scoop properly stored-food and single service items stored 6" off the ground-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-sanitizer in three comp. sink checked at 200 ppm quat-wiping cloth sanitizer buckets checked at 200 ppm quat-ice scoops properly stored-beverage reach-in at 38F-chemicals labeled and properly storedalcohol advisory sign posted as required
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6/2/2010 | Routine Inspection 1st | 99 |
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3/10/2009 | Routine Inspection 1st | 100 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Ensure alcohol advisery is posted as required. Provided operator with advisery - corrected on-site.
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked-Ice scoops stored properly-Reach-ins at 43F and 40F-All containers properly labeled-Three-compartment sink sanitizer at 200 ppm quat.-Wiping cloth sanitizer bucket at 200 ppm quat.
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2/27/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:3 CFPM's on staff-Rodney C. Schroeter-M050616-7/27/2010-Meka R. Reade-M050293-10/1/2009-Eduardo A. Bahamonde-M060671-7/11/2011-Walk-In 34F.-Dairy dates OK stock being rotated properly.-All items stored at least 6" off the ground.-All scoops being stored properly.-Hand sinks stocked properly & used by staff.-Reach-In 38F.-Ice machine clean.-Dish washer sanitizer at 100 ppm Chlorine.-Diper well being used properly.-Hot holding -Queso dip 150F.-Cold holding -Chicken 38F.-Walk-In Freezer 10F.-Walk-In Cooler 34F.-Proper cooling observed.-All containers properly labeled.
- General Comments that relate to this Inspection
Notes:-Alcohol warning posted as requuired.-Speed guns clean.-Ice scoop properly stored.-Reach-In 30F.-All containers properly labeled.-Three compartment sink sanitizer at 200 ppm Quat.-Reach-In 40F.
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2/7/2008 | Routine Inspection 1st | 100 |
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