- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER OF GLOVES; TONGS; UTENSILS ETC. WHEN HANDLING READY TO EAT FOODS.FACILITY HAS A CONSUMER ADVISORY ON MENU.DISHWASHER GOOD.THERMOMETERS AVAILABLE IN ALL REFRIGERATION.COLD HOLDING GOOD - ALL WITHIN REGULATION.NO PEST CONTROL ISSUES - MONTHLY PEST CONTROL OPERATOR ON CONTRACT.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF FOOD REGULATIONS GO TO OUR WEBSITE www.washoecounty.us/healthNEW TEMPERATURE DANGER ZONE IS 41F TO 135FFACILITY ONLY HAS 1 CERTIFIED FOOD PROTECTION MANAGER. LEFT INFORMATION ON HOW TO OBTAIN A NEW CERTIFIED FOOD PROTECTION.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST IN THE LAST YEAR.
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11/24/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
FAN GUARDS IN THE WALK-IN ARE DIRTY AND CLOGGED WHICH IS RESTRICTING AIR FLOW. MUST CLEAN TO REMOVE ALL BUILD-UP AND ENSURE THAT FAN GUARDS ARE CLEANED ON A REGULAR BASIS. CLEAN BY 10/16/14 TO INCREASE AIR FLOW.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - BETWEEN 40F-43F; 153F AND ABOVE.REMIND STAFF TO USE ICE WATER WHEN STORING UTENSILS IN WATER TO REDUCE THE GROWTH OF BACTERIA.USING ICE WATER BATHS TO COOL DOWN COOKED PASTA - REHEATING IN BOILING WATER.NO PEST CONTROL ISSUES; NO EMPLOYEE HEALTH ISSUES.DISHWASHER GOOD AT 100PPM CHLORINE.
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10/17/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
One of the reach-in fridges is down; so all food is being stored in the walk-in fridge. Contact said it was being repaired tomorrowFood storage in all cold colding units is goodShellfish tags maintained for three monthsObserved proper thawing; ensure ample water flow for thawingAll fridges <=41Fred sauce with meat; 178F Dishwasher 50-100 ppm Cl3 compartment sink 200 ppm Quat
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12/11/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Dry storage shelf in need of cleaning. Clean on a more regular basis. Also; change cardboard on bottom shelf on a more regular basis. Cardboard is not a cleanable surface. Either replace cardboard with a smooth; cleanble; non absorbant surface (ie sheet pans) or replace cardboard often.
- 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.Walk-in cooler at 38 f. Temperature holding better than last year. -mortadella 39 f-polenta 41 fContinue to monitor walk-in cooler especially after busy times to ensure it maintains 40 f or below.Make-up unit at 38 f-blue cheese 39 fReach in cooler at 39 f-meatball 40 f-shrimp 41 f-pasta 41 f-sausage 40 fHot holding temps good-lemmon butter 175 f-meat sauce 167 fDiscussed cooling procedures. Facility uses ice bath - good. Food must cool from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. Recommend taking temperatures throughout cooling process to verify that process is working. Also; do not batch product back together until after it has reached 40 f.Food storage goodSanitizer bucket at 100 ppm.Dishmachine sanitizing at 100 ppm chlorine after being primed. Ensure sanitizer is maintaining 50 - 100 ppm at all times. Test strips on site.Shellfish tags kept for 90 days minimum.
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12/6/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing. Observed multiple employees washing hands - very good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stopHot holding temps good-soup 146 f; marinara sauce 145 f; meat sauce 147 - 152 f; lemmon butter sauce 180 fSalad unit 35 f-anchovies 40 f; cheese 38 f. *Reach in cooler 40 f-shrimp 44 f; sausage 43 f - after lunch rush*Walk-in cooler 45 f-pasta 45 f - after lunch rush*Recommend doing temp logs of food product for these coolers to ensure they are recovering rapidly to 40 f. Coolers need to maintain product at 40 f or below.*Sellfish tags kept for 90 days minimumDuct tape on hot water heater is not a cleanable surface.Dishwasher @ 50 ppm chlorine/Quat san. buckets at 200 ppm
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12/5/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed improper cooling procedures. Observed sausage being cooled covered with plastic wrap. Do not cover food while cooling. Corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility using non food grade buckets in walk-in cooler to hold food product. Utilize food grade containers only.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-soup 185 f; meat sauce 142 f. white sauce 175 fSalad cooler at 38 f-anchovies at 40 fReach in cooler (by stove) at 38 f-lasagna 42 f; chicken at 43; salmon 41 f f (after lunch rush)Walk-in cooler at 45 f-product temped between 42 f and 46 f (after lunch rush and deliveries).**Discussed with operator the need to monitor refrigeration; especially during rush times to ensure refrigeration recovers quickly and maintains food at 40 f or below. Adjust down if refrigeration does not recover quickly.**Discussed cooling procedures. Product must cool from 140 to 70 f within 2 hours and from 70 f to 40 f within 4 hours. Per operator; product is cooled utilizing ice baths. Monitor cooling to ensure it is done properly.Quat sanitizer bucket at 200 ppmDishwasher sanitzing at at 100 ppm chlorineRecommend doing some cleaning in hard to reach areas. ie bottom of ice cream freezer; behind equipment and other hard to reach areas. Also; change out cardboard on shelves daily as cardboard is not a cleanable surface.
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12/7/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No problems noted.Notes:Handsinks and restrooms properly stockedWalk-in cooler at 40 f-pasta 41 f; cheese 40 fHot holding temps good-Cream sauce 170 f; butter sauce 140 f; meat sauce 165 f; soup 180 fDishwasher sanitizing at 100 ppm chlorineSanitizer bucket at 50 ppm chlorineFacility clean and well kept
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12/3/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violationsAll handsinks properly stockedObserved employee handwashingAll refrigeration checked at or below 40FGood separation of raw and ready to eat foods in all refrigerationraw chicken 38FMarinara sauce 153FDishwasher checked good at ~50-100 ppm chlorineSanitizer buckets checked good at ~200-400 ppm quaternary ammonia
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12/15/2008 | Routine Inspection 1st | 100 |
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