Lucky Beaver Bar & Burger, 3655 S Virginia St, Reno, NV - inspection findings and violations

Business Info

Name: LUCKY BEAVER BAR & BURGER
Address: 3655 S Virginia St, Reno, NV
Total inspections: 6
Last inspection: 3/21/2016

Score
98

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Inspection findings	Inspection date	Type	Score
[2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Observed buildup still present on speedgun. Clean and maintain regularly to ensure sanitary conditions. Corrected on site. General Comments that relate to this Inspection Back dishwasher sanitizer levels at 100ppm; okay to use.Quatenary ammonia strips obtained. General Comments that relate to this Inspection Sandwhich prep table replaced. Tomatoes @ 40FHandsink accesible.Walk in cooler cleaned and organized. Walk in cooler temps good- chicken @ 39F. Discussed keeping sauces in metal containers and making smaller batches to keep temperatures below 41F. Sauce @ 45F; pH<4***New parts ordered for walk in cooler. Discussed glove useage.Prep utensils color coded to avoid cross contamination.	3/21/2016	Routine Reinspection 1st	98
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Observed corned beef and cooked potatoes in walk in cooler at 45-46F. Foods had been cooked yesterday (3/17/16); but no cooling log was available. Cooked food must be cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours in order to maintain food safety and prohibit pathogen growth. Food was voluntarily discarded. *Walk in cooler must maintain temperature; check seal on door and replace if necessary; and have cooler regularly serviced. Observed cut vegetables in sandwhich prep make up unit (unit along wall closest to wall) with higher temps; tomatoes at 46F; onions @ 50F. Thermometer in unit read at 45F. Foods that are being held for service in cold holding must be held at 41F or lower in order to maintain food safety. Food moved to walk-in cooler for cold holding until prep unit can be fixed. [5] Hands washed and cleaned; good hygienic practices Observed no handwashing between glove changes; no glove changes between handling of raw and ready-to eat foods; and no differentiation of utensils for raw and ready-to-eat foods. Employees must wash hands between glove changes and must change gloves when switching between raw and ready-to-eat foods in order to prevent cross-contamination. Utensils must not be used for ready-to-eat foods and raw foods simultaneously; and must have a method of differentiation to alleviate any confusion and limit cross-contamination. Corrected on site.Observed handsink obstructed by container. Handsinks must always be accesible and well-stocked in order to allow employees to maintain sanitary conditions. Corrected on site. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Observed no sanitizer present in back dishwasher. Dishwasher must sanitize all dishes with at least 50ppm to maintain sanitary conditions. Discontinue use of this dishwasher imediately and do not resume use until dishwasher demonstrates sanitizer levels of at least 50ppm. Use alternate dishwasher that has adequate sanitizer levels until this dishwasher is fixed. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Observed speed gun with dirty buildup. Clean speedgun nozzle and speedgun holder regularly to prevent contamination. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Observed quatenary ammonia being used in sanitizer buckets; but no quaternary ammonia test strips available. Obtain and use quat test strips to ensure sani buckets have adequate levels of sanitizer (between 200-400ppm or per manufacturer instruction). General Comments that relate to this Inspection Observed:Handsinks accesible and well stocked. Facility must ensure that handwashing is the only activity occuring in handsinks; i.e. no dumping drinks. All coolers clean and maintained.No broken glassware.Test strips for bleach sanitizer avialable; front dishwasher at 100ppm.Good storage of ice and ice scoops.Sanitizer bucket at 400ppm.Discussed no bare hand contact with ready to eat foods; including drink garnishes. Discussed employee exclusion after vomitting and/or diarrhea for 48 hours after symptoms stop. General Comments that relate to this Inspection Observed:Cold holding unit prep table- seaweed salad @ 40F; chopped tomatoes @ 38F; bell peppers @ 38F; white sauce @ 38F; ginger @ 39FFinal cook temperatures: chili @ 145F; burger @ 199F; fried chicken @ 165F; eggs @ 175F; chicken breast @ 180FGood reheating practices for chili; good cooling practices for chili.Freezer good. Walk in cooler food storage good *Clean and maintain regularlyPersonal items being stored above prep line; corrected on site. Good temperature logs for cold holding food. Good storage pracitces for raw meat. Dishwasher sanitizer levels at 100ppmGood dry storage and chemical storage.Ice machine and ice scoop clean; storage of ice scoop good. Discussed no bare hand contact with ready to eat foods. Discussed excluding employees experiencing vomitting and/or diarrhea for 48 hours after symptoms stop. **Further training on no bare hand contact with all employees who touch customer food is necessary. Include training on proper glove usage and prevention of cross contamination.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.	3/18/2016	Routine Inspection 1st	82
General Comments that relate to this Inspection NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 3/4/15.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.GLASSWASHER PROPERLY DISPENSING SANITIZER AT 100PPM - OK TO USE.CUSTOMER ISE GOOD. General Comments that relate to this Inspection NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 3/4/15ALL PREVIOUS NOTED VIOLATIONS HAVE BEEN CORRECTED.THERMOMETERS NOW AVAILABLE IN ALL REACH-IN UNITS.ALL OTHER VIOLATIONS CORRECTED ON SITE ON 3/4/15.	3/6/2015	Routine Reinspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation Observed bottle of juice stored in the consumer ice. Items (with exception of a properly stored ice scoop) cannot be stored in the ice used for customer drinks.Corrected on site. Bottle removed and relocated. [2] Food protected during storage; preparation; display; service; transportation Observed raw sausages on a shelf in the reach-in stored beside and above ready-to-eat foods. Ensure that all raw product is stored below ready-to-eat foods to prevent cross-contamination. Corrected on site. [1] Thermometers provided and conspicuous Observed two refrigeration units without thermometers. Ensure that each unit has a conspicuously located thermometer to measure temperatures at 40F or below. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized Observed one of two glasswashers behind the bar (unit closest to the kitchen) with no measurable chlorine for sanitation. Primed the system and still could not produce a measurable amount of chlorine for sanitation.Operator contacted the service tech and will have the system checked.In the meantime; operator will be restricted to use the other unit only until the second unit is repaired. Reinspection will occur in 48 hours or on March 6; 2015. [1] Wiping clothes: clean; use restricted Observed sponges being used in the three-compartment sink for cleaning. Sponges cannot be used as they cannot be properly cleaned and sanitized. Ensure that only the green scrubber (alone) or steel wool is used for cleaning dishes.Corrected on site. Operator discarded sponges. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle 310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no soap at the handsink behind the bar.Corrected on site. Operator purchased a bottle of soap for behind the bar. General Comments that relate to this Inspection Second dishwasher observed at 100ppm chlorine.Ice scoops properly stored.Speed guns and holders clean.Product properly stored 6" off the ground.All chemicals properly labelled and stored.	3/4/2015	Routine Inspection 1st	88
[2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents DEFLECTOR PLATE OF ICE MACHINE DIRTY. MUST CLEAN AND SANITIZER DEFLECTOR PLATE TO REMOVE BUILD-UP. BURN OFF ICE AND CLEAN AND SANITIZE. MAKE SURE TO RINSE INSIDE OF ICE MACHINE BEFORE MAKING NEW ICE. General Comments that relate to this Inspection NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUNS AND HOLDERS CLEAN.ICE SCOOPS PROPERLY STORED.GLASSWASHERS GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD WITH QUAT.THERMOMETERS AVAILABLE IN REACH-IN UNITS. General Comments that relate to this Inspection NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS - 37F-43FGOOD HOT HOLDING - CHILI 183F.THERMOMETERS AVAILABLE IN ALL REACH-IN UNITS.DISHWASHER GOOD AT 100PPM CHLORINE.NO PEST CONTROL ISSUES;NO EMPLOYEE HEALTH ISSUES.FACILITY USES ICE WANDS FOR COOLING CHILI.DISCUSSED THE FOLLOWING:1. MONITOR AND DOCUMENT COOLING TEMPS ON CHILI TO ENSURE THAT COOLING PROCESS IS WORKING. LEFT TEMPERATURE MONITORING CHARTS ON SITE.2. HAVE STAFF CONDUCT MORE CLEANING OF REACH-IN UNITS DURING SLOW PERIODS.3. STAFF THAT JUST TOOK THE CFPM CLASS MUST BRING THEIR SERVE SAFE CERTIFICATES TO THE HEALTH DEPARTMENT AT 1001 E. 9TH STREET BUILDING B TO OBTAIN THE WASHOE COUNTY CFPM CERTIFICATE AND ID CARD. THIS CERTIFICATE MUST BE POSTED AT FACILITY.	9/30/2014	Routine Inspection 1st	98
General Comments that relate to this Inspection Ok to issue permit to operate.Clean and sanitize alll food contact surfaces of equipment and utenslis and stock dispensers with soap and paper towles at hand sinks prior to start of bar operations.Risk category 1 assigned. No Certified Food Protection Manager required for bar permit.Plans to open on 7/15/2014Glass washer checked at 130 F and 100 ppm Chlorone concentration. General Comments that relate to this Inspection Ok to issue permit to operate.All refrigerated equipment checked at below 40 F. Walk-in freezer at 0 F.Clean and sanitize alll work surfaces; food contact surfaces of equipment and utenslis and stock all dispensers with soap and paper towles at hand sinks prior to start of food prep.Clean walk-in freezer floor.Risk category 2 assigned. facility must have minimumm of one Certified Food Protection Manager on staff full time who has completed an approved certification course by 9/4/2014Plans to open on 7/15/2014Soda dispensers not yet installed. Drain lines for soda dispensers must be provided with air gaps at floor sinks when installed.Dish washer checked at 130 F and 100 ppm Chlorone concentration.	7/3/2014	Opening Inspection	100

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