- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED;SPEED GUN AND HOLDER CLEAN;ICE SCOOP PROPERLY STORED.USE BY DATES CURRENT.GLASSES ARE WASHED IN KITCHEN DISHWASHER (GOOD AT 100PP CHLORINE).NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS WHICH INCLUDES GARNISHES/CONDIMENTS FOR DRINKS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AT TONGS; GLOVES; TOOTHPICKS; UTENSILS ETC. FACILITY PROVIDED TONGS FOR GARNISHES WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED WITH SOAP; PAPERTOWELS AND PROPER HANDWASHING SIGNAGE.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD COLDING TEMPS; ALL BELOW 41F.SOUP WAS HEATING ON STOVE TOP AT TIME OF INSPECTION.GOOD USE BY DATES.NO PEST CONTROL CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www. washoecounty.us/healthDISCUSSED NEW CERTIFIED FOOD PROTECTION MANAGER REQUIREMENT. INFORMATION LEFT ON SITE.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS TONGS; GLOVES; UTENSILS ETC.FACILITY DOES NOT HAVE ADDITIONAL CFPM'S AND HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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11/16/2015 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST STORE SCOOP IN A CLEANABLE CONTAINER TO AVOID POTENTIAL CONTAMINATION OF SCOOP. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.GLASSES ARE ALL WASHED IN KITCHEN DISHWASHER WHICH WAS GOOD AT 50-100PPM CHLORINE.DAIRY DATES CURRENT.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING GREAT - ALL BELOW 40F.NO HOT HOLDING.ALL FOOD PROPERLY STORED.DISHWASHER GOOD AT 50-100PPM CHLORINE.TEST STRIPS AVAILABLE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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10/28/2014 | Routine Inspection 1st | 99 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
SANITIZER LINE HAD AIR IN IT AND NOT PROPERLY DISPENSING SANITIZER. WHEN CHANGING OUT SANITIZER CONTAINERS ENSURE STAFF IS PRIMING MACHINE TO REMOVE ANY AIR BUBBLES IN SANITIZER LINE. OK.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUN AND HOLDER CLEAN;ICE SCOOP PROPERLY STORED.USE BY DATES CURRENT.GLASSES WASHED IN KITCHEN DISHWASHER.FLOOR UNDERNEATH EQUIPMENT CLEAN.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.PROPER FOOD STORAGE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FOOD ITEMS MADE FRESH DAILY - NO COOLING DONE.ICE MACHINE CLEAN.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.GARBAGE AREA GOOD.WALK-IN REFRIGERATION AND FREEZER GOOD.SANITIZER BUCKETS GOOD AT 200PPM CHLORINE.TEST STRIPS AVAILABLE.ENSURE STAFF IS TESTING SANITIZER LEVEL AT DISHWASHER WITH TEST STRIPS PRIOR TO OPENING TO ENSURE DISHWASHER IS PROPERLY DISPENSING SANITIZER.
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10/18/2013 | 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.Cooler at 40 fGlassware washed in kitchen. Dishwasher in kitchen sanitizing at 50 ppm chlorine. Bar clean and well kept.
- General Comments that relate to this Inspection
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.Walkin cooler at 35 f-salmon 36 fCooler on cook line at 34 f-salmon 35 fTwo door reach in at 40 f-chicken 39 fDishwasher sanitizing at 50 ppm chlorine. Sanitizer bucket at 200 ppm chlorine. Reduce to maintain 50-100 ppm chlorine. Test strips on site.Facility very clean and well keptDiscussed cooling procedures - ice wand is utilized - good
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10/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. (see notes below) 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.Reach in cooler at 40 fBarware washed in kitchen. Dishmachine at 100 ppm chlorine.Facility clean and well kept.Ice scoop stored properlyWater in restrooms only gets lukewarm. Adjust to provide warmer water.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked (see notes below). 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.Walk-in freezer at 0 fWalk-in cooler at 36 f-filet mignon at 34 f; cheese at 35 fTwo door reach in cooler at 30 f-chicken at 37 fMake-up unit across from cook line at 40 f-salmon at 39 fObserved good food storage - raw foods below ready to eat foodsDishwasher sanitzing at 100 ppm chlorine. Sanitizer bucket at 200 ppm chlorine (lower to 50 -100 ppm chlorine). Test strips on site.Spare cutting boards in worn condition. Repair or replace to ensure cleanability.Water in restroom only gets to lukewarm. Adjust so that water is warmer.Certified Food Protection Manager certification has expired. Obtain CFPM by 11/6/11. List of instructors left at facility.
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10/6/2011 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with GI symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after last symptom.Refer unit at 38 fBar-ware washed in kitchen- dishwasher sanitizing at 50 ppm chlorineBar clean and well kept-Facility provides small containers of pretzels. Ensure that pretzels are discarded after each patron and container is washed; rinsed; and sanitized. No common bowls are allowed.Seal small areas on counter top where laminate is missing to ensure smooth; cleanable; non-absorbant surface.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Discussed importance of handwashing/employee hygiene.Discussed employee health. Ensure employees ill with GI symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-cheese 33 f; turkey 36 fReach in cooler at 38 f-chicken 40 f; steak 39 fObserved good food storageDishwasher sanitizing at 50 ppm chlorine.Kitchen clean and well kept.Ensure facility labels all white powders (salt; sugar; flour; etc) and all other hard to identify items.
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11/17/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restrooms properly stockedBar clean and well keptBar ware washed and sanitized in kitchen
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restroom properly stockedAll refers holding at 40 f or belowSalmon 33 f; chicken 38 f; rice 37 f; mashed potatos 37 fEnsure food items are completely submerged in ice when placed in ice bath to ensure they hold at 40 f or below.Facility clean and well-keptDishwasher sanitizing at 100 ppm. Test strips on site.
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11/4/2009 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Missing a light shield above hood.Replace shield or install shatterproof bulb.
- General Comments that relate to this Inspection
All handsinks and restrooms properly stockedAll refrigerators checked at or below 40FFinal cook temperature on chicken 200F+Raw chicken 34FGood separation of raw and ready to eat foods in all refrigeratorsDishwasher and sanitizer buckets checked good at ~50-100 ppm chlorine
- General Comments that relate to this Inspection
No violationsHandsink properly stockedSpeed gun and cup cleanDates on perishables checked good; refrigeration 38F
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12/3/2008 | Routine Inspection 1st | 99 |
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