- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 7/22/15.GLASSWASHER HAS BEEN REPAIRED AND NOW DISPENSING SANITIZER LEVEL AT 50PPM CHLORINE.GLASSWASHER SANITIZER LEVEL MUST BE CHECKED AT THE BEGINNING OF EACH SHIFT TO ENSURE THAT IT IS PROPERLY DISPENSING SANITIZER LEVELS BETWEEN 50-100PPM CHLORINE.THIS GLASSWASHER IS FOR BACK UP AND NOT USED ON A REGULAR BASIS; HOWEVER IT STILL MUST BE MAINTAINED AND FUNCTIONAL AT ALL TIMES TO ENSURE THAT IT WILL PROPERLY WORK WHEN NEEDED.
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7/28/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
OBSERVED POTATOES SOAKING IN A GRAY CONTAINER IN WALK-IN. GRAY CONTAINERS ARE NOT FOOD GRADE CONTAINERS AND ARE MEANT TO BE USED FOR GARBAGE OR TRASH. MUST ONLY USE FOOD GRADE CONTAINERS TO STORE FOOD PRODUCTS IN (WHITE OR CLEAR) TO REDUCE THE RISK OF CROSS CONTAMINATION FROM THE CONTAINER. THIS WAS CORRECTED ON SITE.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
CHEMICAL GLASSWASHER IS NOT DISPENSING SANITIZER AT DETECTABLE LEVELS. GLASSWASHER MUST BE SERVICED AND ABLE TO DISPENSE SANITIZER AT 50-100 PPM CHLORINE. DO NOT USE GLASSWASHER UNTIL IT IS PROPERLY DISPENSING SANITIZER AT 50-100 PPM CHLORINE AND RE-INSPECTED BY THE HEALTH AUTHORITY.THIS HAS BEEN A REPEAT VIOLATIONS FOR AT LEAST THE LAST 2 YEARS. FACILITY MUST MONITOR SANITIZER LEVELS AT LEAST 1 TIME TO SHIFT TO ENSURE GLASSWASHER IS PROPERLY WORKING PRIOR TO USING. BAR USES RESTUARANT HIGH TEMP DISHWASHER MOST OF THE TIME.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED;SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.NEW REGULATIONS ARE IN PLACE AND THERE IS A NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITIES MUST USE GLOVES; TONGS; TISSUE PAPER; ETC AS A BARRIER TO READY TO EAT FOODS. THIS DOES APPLY TO GARNISHES USED IN THE BAR;RE-INSPECTION REQUIRED ON THIS FACILITY BY FRIDAY 7/24/15
- General Comments that relate to this Inspection
NOTES:* HANDSINK AVAILABLE AND PROPERLY STOCKED.* OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.* ALL FOOD PROPERLY STORED.* ALL FOODS PROPERLY DATED AND LABELLED.* HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD. * ENSURE THAT DISHWASHER IS UP TO TEMPERATURE PRIOR TO RUNNING DISHES THROUGH IT.* FACILITY IS MUCH CLEANER THIS YEAR. FACILITY IS UTILIZING A CLEANING SCHEDULE THAT EVERYONE IS FOLLOWING. MUCH IMPROVEMENT.** DISCUSSED NEW FOOD REGULATIONS*** NO BARE HAND CONTACT ALLOWED WITH READY TO EAT FOODS. MUST USE A BARRIER BETWEEN HANDS AND FOOD; SUCH AS GLOVES; TONGS; TISSUE PAPER; UTENSILS.* NEW HOT HOLDING TEMPERATURE IS 135F INSTEAD OF 140F.TO REVIEW NEW REGULATIONS GO TO: www;washoecounty.us/healthFACILITY ONLY HAS 1 CFPM. LEFT A NEW LIST OF CFPM REQUIREMENTS.THIS FACILITY HAS NOT HAD SOMEONE TAKE TEST AND FAIL IN THE LAST YEAR.
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7/22/2015 | Routine Inspection 1st | 94 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
GLASSWASHER NOT DISPENSING SANITIZER. PRIMED MACHINE AND THIS CORRECTED THE PROBLEM. SANITIZER LEVEL AT 100PPM. STAFF MUST CHECK SANITIZER LEVELS AT LEAST 1X PER DAY AND CORRECT ISSUE IF NO SANITIZER IS DETECTED.
- [1] Non-food contact surfaces of equipment and utensils clean
INSIDE OF PREP REACHI-IN STILL DIRTY IN SOME AREAS. MUST CLEAN TO REMOVE ALL FOOD DEBRIS. CLEANING OF THE INSIDE AND OUTSIDE OF PREP UNIT MUST OCCUR ON A DAILY BASIS.
- [1] Installed; maintained
FLOOR DRAIN UNDERNEATH STAND UP FREEZER IS CLOGGED AND NOT DRAINING. MUST HAVE DRAIN CLEARED TO PROPERLY FLOW.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 4/28/14 ROUTINE INSPECTION.FLOORS HAVE BEEN CLEANED.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 4/28/14 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS EXCEPT NOTED HAVE BEEN CORRECTED.MUST DEVELOP AND PUT IN WRITING A CLEANING SCHEDULE THAT INCLUDES DAILY; WEEKLY AND MONTHLY CLEANING DUTIES. THIS MUST BE DEVELOPED AND IMPLEMENTED BY 5/9/14.
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5/7/2014 | Routine Reinspection 1st | 96 |
- [5] Hands washed and cleaned; good hygienic practices
EMPLOYEE WAS SMOKING BEHIND THE BAR WHEN ENTERING FACILITY TO CONDUCT INSPECTION. EMPLOYEES ARE NOT ALLOWED TO SMOKE BEHIND THE BAR WHERE CUSTOMERS ARE SERVED FROM. EMPLOYEES MUST SMOKE ON CUSTOMER SIDE OF BAR AND WASH HANDS PRIOR TO HELPING CUSTOMERS. THIS WAS CORRECTED ON SITE.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
LOW TEMP GLASSWASHER NOT REGISTERING SANITIZER LEVEL. BLEACH BOTTLE WAS EMPTY WHEN CHECKED. REPLACE WITH NEW BLEACH BOTTLE AND MACHINE WAS PRIMED AND IT STILL WOULD NOT REGISTER SANITIZER LEVEL. MUST HAVE MACHINE SERVICED SO THAT IT REGISTERS SANITIZER BETWEEN 50-100PPM CHLORINE. DO NOT USE THIS MACHINE UNTIL IT IS REPAIRED AND RE-INPSECTED. USE HIGH TEMP DISHWASHER UNTIL THIS UNIT IS REPAIRED.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
INSIDE LID TO PREP UNIT VERY DIRTY. THIS NEEDS TO BE CLEANED ON A DAILY BASIS TO REDUCE THE RISK OF CROSS CONTAMINATION OF THE FOOD INSIDE. REPEAT VIOLATIONS FROM 2013 INSPECTION.
- [1] Non-food contact surfaces of equipment and utensils clean
ALL EQUIPMENT IN KITCHEN IS VERY DIRTY ON THE INSIDE AND OUTSIDE. MUST CLEAN TO REMOVE ALL BUILD-UP AND MAINTAIN CLEAN ON A REGULAR BASIS THROUGH A CLEANING SCHEDULE.
- [1] Installed; maintained
TIGHTEN PIPE UNDERNEATH SINGLE COMPARTMENT SINK TO ENSURE PIPE IS OVER FLOOR SINK AT ALL TIMES FOR PROPER DRAINAGE. REMOVE FOIL FROM UNDER PIPE TO CATCH WATER. THIS IS NOT A CLEANABLE SURFACE.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOORS AND FLOOR MATS BEHIND THE BAR ARE FILTHY. MUST CLEAN ENTIRE FLOOR; FLOOR MATS AND UNDERNEATH ALL EQUIPMENT TO REMOVE ALL BUILD -UP. THIS MUST BE MAINTAINED ON A REGULAR BASIS.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
ALL FLOORS THROUGH KITCHEN ARE FILTHY. MUST CLEAN ALL FLOORS; EVEN UNDERNEATH EQUIPMENT TO REMOVE ALL BUILD-UP AND MAINTAIN IN A CLEAN ON A REGULAR SCHEDULE THROUGH A CLEANING SCHEDULE.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
WALLS; CEILINGS AND ATTACHED EQUIPMENT IN KITCHEN ARE FILTHY. MUST CLEAN TO REMOVE ALL BUILD-UP AND MAINTAIN CLEAN ON A REGULAR BASIS THROUGH A CLEANING SCHEDULE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.ICE SCOOP PROPERLY STORED;SPEED GUN AND HOLDER CLEAN.RE-INSPECTION OF GLASSWASHER IS REQUIRED WITHIN 48 HOURS BY 4/30/14 AND THE FLOORS NEED TO BE CLEANED IN 7 DAYS BY 5/5/14
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.ICE SCOOP PROPERLY STORED.REQUIRING THIS FACILITY TO DEVELOP A CLEANING SCHEDULE THAT MUST BE FOLLOWED BY ALL STAFF MEMBERS TO ENSURE THAT KITCHEN AND ALL EQUIPMENT ARE BEING CLEANED ON A REGULAR BASIS.CFPM CLAUDE NORRIS IS RESPONSIBLE FOR OVERSEEING THIS CLEANING SCHEDULE OR ASSIGN A STAFF MEMBER TO OVER SEE SCHEDULE. IT IS THE RESPONSIBILITY OF THE CFPM TO ENSURE THAT THE KITCHEN; EQUIPMENT AND FOOD IS ALL HANDLED AND MAINTAINED IN A CLEAN; SAFE MANNER.FAILURE TO CORRECT ALL VIOLATIONS AND IMPLEMENT AND FOLLOW A CLEANING SCHEDULE MAY RESULT IN THE SUSPENSION OF HEALTH PERMIT TO OPERATE.RE-INSPECTION IS REQUIRED WITHIN 7 DAYS; BY 5/5/14IF ANY QUESTIONS PLEASE CALL BRENDA WICKMAN AT 328-2643.
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4/28/2014 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
NOTES:2ND REINSPECTION FOR HIGH TEMP GLASSWASHER.GLASSWASHER NOT REACHING 180F AT MANIFOLD DURING RINSE CYCLE. REPAIR PERSON HAD TO REPLACE A PART.OK TO NOW USE HIGH TEMP GLASSWASHER.
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7/31/2013 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
HIGH TEMP GLASSWASHER NOT REACHING PROPER SANITIZING TEMPERATURE OF 180F AT MANIFOLD. OUTSIDE DIAL MEASURING AT 150F DURING RINSE; BUT HIGH TEMP THERMOMETER READING AT 158F INSIDE. UNIT WAS SERVICED ON MONDAY 7/22/13; MUST HAVE UNIT SERVICED AGAIN TO ENSURE THAT GLASSWASHER IS WORKING PROPERLY.SECOND RE-INSPECTION REQUIRED.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 7/17/13 ROUTINE INSPECTION.HIGH TEMP GLASSWASHER STILL NOT PROPERLY WORKING.CONTINUE TO USE LOW TEMP CHEMICAL GLASSWASHER UNTIL HIGH TEMP GLASSWASHER GETS REPAIRED AND IS RE-INSPECTED.HAVE SERVICE PERSON CALL BRENDA WICKMAN AT 848-2646 TO DISCUSS GLASSWASHER.
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 7/17/13 INSPECTIONALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.INSIDE OF PREP REACHIN CLEAN.THERMOMETERS AVAILABLE IN REACHIN.KEEP AN EYE ON PREP REACHIN UNIT TEMP TO MAKE SURE IT IS MAINTAINING PROPER FOOD TEMPS DURING THE DAY.
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7/24/2013 | Routine Reinspection 1st | 96 |
- [1] Thermometers provided and conspicuous
PROVIDE HANGING THERMOMETER IN PREP REACH-IN UNIT TO MONITOR UNIT TEMPERATURE.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP GLASSWASHER NOT GETTING TO PROPER TEMPERATURE TO SANITIZE GLASSWARE. TEMPERATURE IS 148F AT MANIFOLD; IT SHOULD BE 180F. DO NOT USE THIS GLASSWASHER UNTIL IT IS REPAIRED AND ABLE TO GET TO 180F AT MANIFOLD (TEMPERATURE GUAGE). MUST USE LOW TEMP GLASSWASHER UNTIL THIS ONE IS REPAIRED. RE-INPSECTION REQUIRED ON THIS VIOLATION BY MON 7/22/13.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
CLEAN ALL FOOD DEBRIS FROM THE INSIDE LID OF PREP REACH-IN UNIT AND ALSO CLEAN ALL FOOD DEBRIS FROM THE INSIDE OF THE PREP REACH-IN UNIT INCLUDING THE INSIDE OF DOORS. MUST MAINTAIN PREP REACH-IN IN A CLEAN MANNER TO PREVENT ANY POSSIBLE CONTAMINATION OF FOOD PRODUCT.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
CLEAN FLOOR AND WALLS AROUND HAND SINK AND WASH SINK TO REMOVE ALL BUILD UP AND MAINTAIN AREA IN A CLEAN MANNER TO PREVENT ANY POSSIBLE CROSS CONTAMINATION OF ANY CLEAN DISHES.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED;.USE BY DATES CURRENT.LOW TEMP GLASSWASHER GOOD AT 100PPM CHLORINE.DO NOT USE HIGH TEMP GLASSWASHER UNTIL IT CAN REACH 180F AT TEMPERATURE GUAGE.CALL BRENDA WICKMAN AT 328-2488 IF GLASSWASHER IS NOT FIXED BY 7/22/13
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HAND WASHING WHILE ON SITE.PROPER FOOD STORAGE.GOOD COLD HOLDING TEMPS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES; DISCUSSED NOT ALLOWING STAFF TO WORK IF ILL WITH VOMITING; DIARRHEA OR FEVER.ICE MACHING CLEAN AND SCOOP PROPERLY STORED.RESTROOMS AVAILABLE AND PROPERLY STOCKED.
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7/17/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 06/04/2012; corrected.
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 06/04/2012; corrected.
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6/11/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall discontinue using former detergent buckets for food storage; observed cut potatoes in old detergent bucket. (correction on-site; product discarded)Store all food products at least six inches off the floor in walk-in refrigeration unit.
- [1] Thermometers provided and conspicuous
Facility shall purchase a metal stem themometer to verify cook temperatures.
- [1] In-use food; ice dispensing utensils properly stored
090) 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
Glasswasher/dishwasher not reaching 180F on final rinse sanitization; repair unit to maintain 180F on final rinse sanitization. Use other dishwasher until repaired. Reinspection required....
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean reach-in refrigeration gaskets; reach-in refrigeration units; freezer; handles on equipment; and shelves in food preparation area; observed build-up.
- [1] Installed; maintained
Facility shall repair water leak under ice-machine.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors; floor mats; and floor drains; observed substantial build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize floors; floor drains; (under fryer and equipment); observed substantial grease build-up. (steam clean floor mats)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks stocked with sanitary towels and soap; however; sink basins need cleaning.Speed guns and cup holders checked clean.Reach-in refrigeration with dairy product checked at <40F.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswasher/dishwasher shared with bar to be corrected as noted on the bar inspection.Observed chicken breast cooked to 167F; purchase metal stem thermometer as noted above.Cold-holding checked good; cooked beef at 41F; chicken at 42F; cheese at 44F. (keep make-up refrigeration lids closed when not in use)*****Handsink stocked with sanitary towels and soap; reviewed handwashing and employee illness protocols.****Kitchen needs deep cleaning****
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6/4/2012 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 06/07/2011 corrected.Recommend one additional Certified Food Protection Manager since restaurant is open 24 hours.
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6/10/2011 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace cutting board at make-up refrigeration unit; cutting board is very worn and no longer easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all refrigeration units (outside and inside); clean all refrigeration gaskets; and wash basins. Observed build-up of food soils and debris.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility must keep all handsinks stocked with sanitary towels and soap at all times; back handsink observed without soap and sanitary towels.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under all equipment; observed build-up of grease and food soils.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean all vents over food preparation area; observed heavy build-up of debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Dishwasher/glasswasher shared with kitchen checked at >180 degrees on final rinse cycle.Ice dispensed proper; scoop stored properly.Please post NRS 446 (Health Advisory) in public view; copy provided to operator.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperatures checked good; chicken tacos checked at 168 degrees on final cook temperature.Cold-holding checked good; beef checked at 42 degrees; cheese at 43 degrees; raw ground beef at 38 degrees; tomatoes at 41 degrees.High temperature dishwasher checked at >180 degrees on final rinse temperature (replace glass gauge with broken glass).All refrigeration checked within regulation; three-door refrigeration unit checked at approximately 35 degrees.Reviewed the importance of handwashing and proper exclusion policies.
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6/7/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 5/17/2010 corrected.Make-up unit checked at approximately 36 degrees.NOTE:Continue routine cleaning on shelves; hood areas; under equipment; etc.....
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5/20/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed make-up refrigeration holding at approximately 51 degrees ambient temperature; roast beef; raw chicken; sausage; and other potentially hazardous foods discarded. Unit must be repaired to maintain 40 degrees or below. All potentially hazardous foods must be stored at 40 degrees or below. Other hazardous foods moved to another unit....
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean speed guns and cup holders.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean reach-in refrigeration units; units observed with debris and broken glass.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean single door freezer unit; observed with debris....
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all floors and floor drains in bar area; especially under counter and equipment.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean all floors and floor drains; especially under kitchen equipment.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Dishwasher sanitizing with 50-100ppm chlorine; however; please check temperature guage (possibly damaged)******Handsinks stocked with sanitary towels and soap.Date marking codes checked ok....
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Mandatory Re-inspection required by 5/20/2010Cold-holding problems must be corrected immediately as noted above; repairs scheduled for make-up unit.Recommend more deep cleaning in kitchen; especially hood areas; under equipment; floors; walls; and vents.Dishwasher sanitizing at >180 degrees on final sanitization; sanitizer bucket available with 50-100ppm chlorine.Handsink stocked with sanitary towels and soap.Date marking codes checked good....
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5/17/2010 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
The following was observed on routine re-inspection:All violations from 7/20/2009 corrected; two door reach-in refrigeration observed at 34 degrees ambient temperature.
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7/27/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed two door reach-in refrigeration unit at 64 degrees; observed beef patties at 65 degrees.All beef patties discarded on-site; totillas moved to another refrigeration unit.Facility may not use the refrigeration unit until it maintains 40 degrees or below. Facility must repair refrigeration unit within 48 hours.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize soda guns and cup holders. Units observed with growth.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer wiping cloth solution below 50ppm chlorine; facility must maintain solution at 50-100ppm chlorine and change on a frequent basis.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks properly stocked with sanitary towels and soap.Bar dishwashers checked within acceptable ranges; final rinse at 50-100ppm chlorine. The other high temperature dishwasher is reaching above 180 degrees on final rinse.Observed sanitizer bucket with 50-100ppm chlorine; chemical test strips available.Beer cooler with dairy product checked below 40 degrees.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:This is a follow-up routine inspection after the change of ownership on 4/20/2009.The above refrigeration unit MUST be repaired within 48 hours.Other cold-holding units and freezer operating within acceptable ranges.(ranch; cheese; and tomatoes checked <40 degrees.Restaurant dishwasher is shared with one of the bar dishwashers; unit checked >180 degrees on final rinse.Restroom stocked with sanitary towels and soap.note: please ensure daily cleaning occurs under equipment areas.
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7/20/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All corrections from 4/20/2009 complete.Bar dishwasher repaired as indicated on the last inspection report. Bar dishwasher has been converted to a low temperature chlorine sanitizer. Sanitizer checked at 50-100ppm chlorine.
- General Comments that relate to this Inspection
All corrections from 04/20/2009 complete.Dishwasher repaired as indicated on the 04/20/2009 inspection report.Please keep kitchen area on a routine master cleaning schedule.
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4/28/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue Washoe County Health Permit with the following conditions:Facility shall repair gauge on high temperature dishwasher. Staff must be able to verify final rinse of at least 180 degrees. (Heat Sanitizer) All pots and pans; utensils; and plates must go through dishwasher to achieve sanitization. No washing shall occur in one compartment sink. The one compartment sink may only be used to take off food debris before going to the dishwasher.Facility shall clean under all equipment; shelves; floors; reach-in units; and walk-in. The floors shall be cleaned and sanitized.The cutting board on large make-up unit shall be replaced.The utensils hanging on the handsink must be moved to avoid possible cross-contamination.The handsink must remain free of any articles. (this area is for handwashing only)
- General Comments that relate to this Inspection
Ok to issue Washoe County Health Permit with the following conditions:Facility shall clean under bar counters and equipment.Facility shall ensure a thermometer is placed in each reach-in unit.Facility shall clean fan guards in walk-in beer cooler.Facility shall install sanitary towel dispenser at the handsinks.Facility shall repair temperature gauge on dishwasher (far end dishwasher) Dial must reach 180 degrees on final rinse. (high temperature dishwasher)Facility shall store all chemicals in a designated area.Reinspection in 7 days.
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4/20/2009 | Opening Inspection | 100 |
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