- General Comments that relate to this Inspection
Notes-Dish washer sanitizer at 100 ppm chlorine.
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7/22/2015 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Notes-All cold holding units working properly-Walk-In 32F.-Reach-In 40F.-All units have thermometers.
- General Comments that relate to this Inspection
Notes-Dishwasher sanitizer at 100 ppm chlorine.-Cutting board discarded and replaced during previous inspection.
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7/20/2015 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Cutting board very scared. Discard and replace to ensure the food prepared on cutting board. Cutting board replaced during inspection.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Ice scoops properly stored.-Hot Holding-Beans 172F.-Gravy 174F.-Sauce 175F.-Mashed potatoes 171F.-Freezer -10F.-Reach-In 41F.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathroom properly stocked.-Wiping cloth sanitizer at 100 ppm chlorine.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Wiping cloth sanitizer buckets at 100 ppm chlorine.-Three compartment sink sanitizer at 100 ppm chlorine.-Reach-In 39F.-Speed guns clean.-Ice scoops properly stored.-Alcohol warning properly posted.-Bathroom properly stocked.
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7/16/2015 | Routine Inspection 1st | 85 |
- [1] Lighting provided as required; fixtures shielded
Observed light not working in 2-door freezer unit.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove old non-working char broiler from dish room.
- General Comments that relate to this Inspection
2nd Reinspection from isnpection 05/13/14 and 05/15/14:2-door and 3-door reach-in units repaired and holking all foods below 40 degrees F. 2-door reach-in ambient air temperature at 34 degrees F. 3-door reach-in ambient air temperature at 32 degrees F.OK to utilize both units for potentially hazardous foods; suggest continuing temperature logs on units.All additional violations are corrected from 5/13/14 and 5/15/14 inspections except the above noted listed violations.Ice maching cleaned and providing quarterly cleaning schedule.Meat slicer clean; floor sink clean; handles clean.Discussed importance of hand washing prior to glove use.
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5/23/2014 | Routine Reinspection 2nd | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
2-door reach-in ambient air temperature at 43 degrees F. Ranch dressing @ 43 degrees F; All contents voluntarily discarded. Repair this unit to maintain food temperatures at 40 degrees F or below.Note: If using time/temperature controls the date and time muct be clearly visable on each container.
- [4] Facilities to maintain product temperature
3-door reach-in is not being utilized for any potentially hazardous foods. Ambient air temperature 43 degrees F. Provide log of this unit to track temperatures.Do not use this unit for any potentially hazardous foods until it is repaired and will maintain food temperatures at 40 degrees F or below.
- General Comments that relate to this Inspection
Reinspection from 05/13/14 inspection: for cold holding units.Reinspection required - if not corrected a reinspection fee will be assessed.
- General Comments that relate to this Inspection
Reinspection from 05/13/14All violations corrected.Sanitizer level in dishwasher 50 - 100 ppm CL2.Beer cooler cleaned and debris has been removed; resurfaced bottom of cooler.Note: surface areas much improved - provide daily cleaning/sanitizing of high touch surfaces.
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5/16/2014 | Routine Reinspection 1st | 91 |
- [4] Facilities to maintain product temperature
The following cold holding temperatures were recorded at 3 door makeup table: Shredded cheese between 46-49 F; coleslaw between 44-45 F; diced tomatoes @ 46 F; raw chicken @ 46 F and pulled pork @ 54 F. Thermometer inside unit recorded at 54 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* Upon discussion with operator; PHF foods (potentially hazardous foods) stored inside unit < 4 hours. PHF foods moved to walk in unit recorded at 38 F.Observed 2 door reach in makeup table with the following recorded temps: Interior ambient temp. @ 44 F and sals @ 45 F. Do repair both units to maintain food temperatures at 40 F or lower. Do temp. actual food items to monitor for proper cold holding.
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoop stored directly inside cocktail sauce; in bulk salt container in dry storage and at crouton container. Please provide scoops with handles. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no chlorine dishwasher at bar/glass washer. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Do use the 3 compartment sink in bar to sanitize glassware in the interim.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed pink mold growth at deflector plate inside ice machine. Facility shall clean and sanitize ice machine to prevent cross contamination of ice. Observed food debris buildup under meat slicer. Facility shall clean meat slicer after each use.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed floor sink under ice machine with heavy soil. Facility shall clean hard to reach areas on a regular basis. Facility shall clean throughout: handles to all units; equipment surfaces including front and side panels. Clean gaskets at cold holding units and high touch surfaces. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Resurface bottom of reach in beer cooler to be smooth and easily cleanable. Observed bottom of unit heavily rusted including side metal shelf. Clean bottom of beer cooler of all broken glass. Clean glassware shelves including rubber matting of all sticky residue. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Lighting provided as required; fixtures shielded
Observed non working light overhead in dish room. Observed light not working at 2 door reach in freezer. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove old non-working char broiler from dish room. This will allow for effective cleaning in dish room. Remove items not used in the operations of the business.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Walk in unit 38 F; 1 door makeup reach in @ 32 F; ham @ 41 F; and cut tomato @ 36 F.Hot holding temperatures recorded:Tomatoe bisque @ 163 F; baked beans @ 182 F; mashed potatoes @ 155 F; gravy @ 164 F. No cooling of foods done at restaurant. Observed good thawing of meat in walk in unit. No bare hand contact to ready to eat foods.Discussed with operator to post consumer advisory for raw and undercooked foods in a conspicous spot of restaurant. This can be printed on menu; on a table tent; or posted on wall. Reviewed exclusion policy for GI illnesses such as vomiting and diarrhea. Employees must be excluded for 48 hours from the time of the last incident before returning to work. Facility has working sick policy in place. *** Do keep lid to shared dumpster closed when not in use. Observed heavy bird dropping inside enclosure ***Reviewed handwashing procedures and glove use policy with owner/operators.
- General Comments that relate to this Inspection
Cold holding units checked OK. Proper ice scoop storage.3 compartment sink chlorine tested at 100 ppm.Bathrooms properly stocked and clean.Chemicals stored properly and labeled.Alcohol warning posted as required. *** Do provide handsoap at handsink in bar area ***
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5/13/2014 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/final cook temperatures checked good; chicken strips cooked to 202F; beans at 154F; gravy at 147F; mashed potatoes at 143F; cheese sauce at 155F.Cold-holding checked good; pork roast in walk-in checked at 41F; cheese at 42F; tomatoes at 37F; cole slaw at 43F. All products in walk-in refrigeration properly stored.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available at all stations at 50-100ppm.Handsinks checked stocked and operational; handwashing procedures checked good. Good separation of raw product and ready-to-eat products.Food preparation areas observed very clean and organized*****
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine on final rinse sanitization.Handsink checked stocked and functional.Refrigeration checked at approximately 35F.NRS 446 (Health Warning) properly posted near office.Ice properly dispensed.Speed guns checked clean; cups holders need a little cleaning (very small build-up)
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3/19/2013 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sink at dishwasher out of soap. Keep all hand sinks stocked at all times to facilitate proper hand washing.
- General Comments that relate to this Inspection
Facility very cleanRefrigeration @ 40F or belowWalk in @ 38FMake up units @ 39F-chx @ 40F-burger @ 39FRaw product stored correctlyDishwasher @ 100ppm chlorine**Unit appeared to only be hitting around 110F. Operator will have repairman ensure proper temperature and replace old test strips.Sanitizer buckets @ 100ppm chlorine*Discussed cooling process with operator. Ice bath is used for small amount of cooling done. Gravy was @ 100F after 1 hour. Process appears good; but recommended using metal pans during cooling process and not placing in walk in until the product is @70F or below.No sign of pestsThawing done under refrigeration
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility cleanDishwasher @ 100ppm chlorineTest strips availableScoops stored correctlyHand sink stockedSanitizer solution okIce machine clean
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4/2/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**Violation from original inspection correctedDishwasher @ 50ppm chlorine-unit is serviced routinely now
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2/18/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing any sanitizer. Repair unit to dispense proper concentration of 50-100ppm chlorine. **All glassware needs to be re-sanitized in kitchen dishwasher or 3 compartment sink behind bar. Because of alternative sanitizing methods; normal 48 correction time waived. However; unit must not be used until it is properly functioning**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors underneath line equipment need thorough cleaning due to large amounts of grease and debris build up. Clean thoroughly and maintain to prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sinks stockedRefrigeration ok*Salad bar line unit not in operation at time of inspection. Operator already has repair scheduled.-walk in @ 40F-ribs @ 41FDiscussed cooling process for ribs with cook. Process appears good. Ribs are left out singly stacked on sheet pan until 60-70 degress F then wrapped and placed in walk inDishwasher @ 100ppm chlorineRaw product stored correctly in walk inIce machine clean*Reviewed ice machine cleaning process with operator.*Some areas of flooring on line are going to need patching in the near future. Coving is already being replaced in two areas (materials on site). The patching is not an immediate need but should be looked at when budgeting and time allow.
- General Comments that relate to this Inspection
Bar area cleanSanitizer cloth solution @ 100ppm chlorineTest strips on sightSpeed guns cleanScoop stored correctlyBottles cleanHand wash stocked
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2/11/2011 | Routine Inspection 1st | 95 |
- 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 are excluded for at least 48 hours after symptoms stop.Salad prep cooler at 34 fMake-up unit (across from grill) at 30 f-chicken wings 38 f; hamburger patty 35 fWalk-in cooler at 35 f-chicken 41 f; cheese at 40 fsoup hot holding at 161 fbeans at 155 fgravy 147 fDishwasher sanitzing at 100 ppm chlorineGood food storage observed - raw foods stored below ready to eat foodsFacility very clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restroom properly stockedGlass washer sanitzing at 50 ppm chlorine. Test strips on site.Bar very clean and well kept
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12/2/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Make up cooler in cook area damaged needs to be repaired. Repair by 7/17/09. Will need new strip.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Areas throughout facility have spots and cracking where sealant has worn away. Some areas have exposed concrete that is sealed and pourous. Repair all exposed areas in facility. Do not observe area of pooling water in these spots or any moldy substance. ***Floor must be smooth; durable; and in good repair** Floor will need to be repaired by 45 days of this date 07/08/09. A routine inspection will be w/in 90 days of this date. Spoke to John Petrosky stated the floor will be repaired and have already started.Coving under 3 comp sink; and wash sink area still damaged will repaired once the floor is repaired. Coving must be repaired by 45 days from this date 07/08/09.
- General Comments that relate to this Inspection
All prior repairs from Change of Ownership inspection have been repaired except what is listed above. These repairs have deadlines lsited in comment section.Ok to issue permit and operate. Have current corrections repaired by routine inspection.Will be classified as a risk 3 facility.
- General Comments that relate to this Inspection
All repairs have been corrected from 1st Change of Ownership inspection.Dishwasher repaired sani @ 100ppm.Lights installed above ice bin;Cabinets clean.Bar very clean.Bar floor will need to be repaired same as Restaurant floor date 45 days from this date 7/08/09. Call me once floor has been repaired - Byron Collins @ 328-2693.Will be categorized as a risk 1 Bar.
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7/8/2009 | Opening Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher in bar area not providing sufficient sanitizing for bar glasses. Sanitizer below 50ppm. Must sanitize between 50ppm - 100ppm. ****Repair immediately by 6/26/09****Make sure to wash all bar glasses in 3 compartment sinks w/ proper sanitizing agent between 50ppm-100ppm.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Make up unit gaskets on doors in cooking area in need of repair. Repair gaskets on small make up unit by handsink and repair gaskets on large make up unit to ensure proper temperatures for units. Repair by 7/8/09.Smaller True Freezer handle on door in need of repair. Observed handle with surface that is absorbent. Will need to provide a handle surface that is smooth; easily cleanable; and non absorbent. Complete by 7/08/09.Make up unit in cashier area in need of repair. On occassion bottom shelf of make up unit has a 1/2 inch of standing water. This will need to be repaired. Complete w/in 30 days of todays date 6/24/09.In large walk in - has water leak from fan guard area. Leak is contained by a shallow pan this will need to be repaired to prevent possible contamination of food products and ensure proper cooling of walk in. Complete and repair by 7/08/09.
- [1] Non-food contact surfaces of equipment and utensils clean
Inside cabinet where chemicals are stored for dishwasher observed food debris on inside cabinets clean and sanitize.
- [5] Water sources: safe; hot & cold under pressure
Handsink in womens restroom will need to have adequate flow of water to ensure proper handwashing. Replace screen in faucet to correct water flow problem. Complete by 7/8/09.
- [4] Number; convenient; accessible; designed; installed
Handsink in cooking area leaking on hot water handle when turning on water. Repair by 7/8/09.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
In both women's and men's bathroom reapply caulking or silicone around the back of the handsinks; base of toilets; and urinals. Complete by 7/8/09.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Areas thorughout facility have spots or cracking where sealant has worn away. Some areas have exposed concrete that is sealed and pourous. Repair exposed areas where floor needs to be repaired.Do not observe area of pooling water in spots. In the future if these areas that have worn away presents pooling of water the WC - Health District reserves the right to have the floors repaired. Observed no growing of moldy substances along spots. Will give 30 days from todays date to repair flooring (6/24/09).In cooking area clean all areas on floor; walls; and equipment behind grill and fryers. Observed grease build up and the floor and wall is filthy. Complete by 7/8/09.Dishwasher area- repair all areas of coving missing or damaged to prevent potential entry and harborage of vermin and potential mold issues. Clean all flooring and walls under dishwasher area and under prep sinks. Above dishwasher and 3 compartment sink apply caulking or silicone to seal surface and prevent mold issues. Complete by 7/8/09.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean all walls in cooking area and clean hood vents. Observed greasy build up. Clean all surfaces by 7/8/09.Mop sink area observed an area down by the top of the mop sink that should be patched and sealed. Repair to prevent possible water damage on wall and to prevent entry or haborage of vermin. Complete by 7/8/09.Above mop sink observed holes in the walls repatch holes and paint wall to provide a clean durable surface. Complete by 7/08/09.
- [1] Lighting provided as required; fixtures shielded
Large freezer in back room observed no light or light bulb. Provide a new light bulb to ensure proper lighting for cleaning. Complete by 7/08/09.
- [1] Lighting provided as required; fixtures shielded
Replace light bulb above ice bin by 7/08/09.
- General Comments that relate to this Inspection
Change of ownership inspection:Facilty can operate and above issues must be corrected in the time frame given. If issues can not be repaired in given time frame please let me know and call me at 328-2693. Ok to issue permit and operate as long as the corrections above are repaired.Walk in unit @ 40 f.All refrigeration unit working properly @ 40 f. Freezers @ 10f. Handsinks stocked properly. Dishwasher @ 50ppm. Trash area enclosed and clean.This Facility will be a risk cat 3.**Remove any old or broken equipment from the facility if it is not going to be repaired.***
- General Comments that relate to this Inspection
Change of ownership inspection.
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6/24/2009 | Routine Inspection 1st | 100 |
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