- General Comments that relate to this Inspection
Notes-All hand sinks properly stocked and used.-Walk-In 38F.-Freezer -5F.-Reach-In 38F.-Reach-In 39F.-Reach-In 20F.-Reach-In 38F.-Dish washer sanitizer at 50 ppm chlorine.-Ice mahince clean.-Date labeling observed.-Proper thawing observed.-All items stored at least 6" off the ground.-All lights properly shielded.-All scoops properly stored.-Public bathrooms properly stocked.-Staff bathroom properly stocked.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 39F.-Reach-In 38F.-Ice mahine clean.-Ice scoop properly stored.-Dish washer sanitizer at 50 ppm chlorine.-Bathrooms properly stocked.
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7/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no violations noted--hand sink stocked withbsoap and paper towels--dish machine of hot water type-dial did not work--unable to test but water was steaming at end of cucle indicating the past temps above 180 F. are still in place--facility is clean and well organized-
- General Comments that relate to this Inspection
-no violations noted--hand sinks stocked with soap and paper towels-observed staff washing hands at appropriate times-goodpersonal hygiene practices in place--all refrigeration within acceptable parameters-walk-in @ 36 F.; duck broth @ 38 F. freezer @ -9 F.;-make-up tables @ 43 F. (brioche @ 43 F.; iced calamari @ 37 F.-seafood makeup @ 37 F.; soup @ 37 f.; duck confit on top @ 42 F.; -make-up with dairy @ 40 F.; boulabaise @ 37 F.-make-up with green-pepper/corn sauce @ 40 F.-salad make-up table @ 38 F below; desert makeup @ 35 F.; freezer with deserts @ -5 F.; -storage unit with salad dressings @ 36 F.-steam table-beef demi @ 168 f.-chlorine sanitizer in dish machine @ 50 ppm--facility is immaculate and well-organized-Focus for improvement: 1.) a second CFPM is needed in this facility. Recommend that one of the other cooks get certified within the next 3 months to make sure there is adequate coverage is case the existing CFPM must be absent from the facility for any reason. Since it is designated as a risk level 4 restaurant; there must be a CFPM present at all times. 2.) Make sure cooks have coverd plastic cups with straws in food prep area rather than open cans of soda.
- SECTION XVII: ABATEMENT DATE
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5/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no violations noted--all refrigeration units @ 32 F--39 F ambient temperatures (walk-in; storage units; 5 make-up tables). temps on top of make-up tables: duck confit @ 41 F.; below: braised short ribs @ 40 F.; cooked bok choi @ 39 F.; batter for tempura @ 38 F. short ribs in walk-in @ 38 F.; duck stock @ 37 F.-all product labeled w/ date-freezers @ 0 F-to 4 F.--all hand sinks stocked with soap/paper towels; observed staff washing hands at proper times; staff apply gloves for ready-to-eat foods-hot beef demi @ 165 F. on cook line-all foods labeled and well-organized in dry storage area-chlorine sanitizer in dish machine @ 100 ppm-
- General Comments that relate to this Inspection
-no violations noted--ice scoop handle stored up--glass washer @ 165 F at rack --dairy such as cream is not stored in bar--brought from kitchen wehn needed--bath room is clean--hand sink stocked with soap and paper towels-observed hand washing at proper times--facility is clean and well-maintained
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6/13/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no violations noted at time of inspection-walk-in @ 38 F. Duck confit @ 38 F. cooked lobster tail @ 36 F All raw foods proerly stored with raw fish above raw beef and poultry-walk-in freezer @ -10 F.-cooling chicken broth in ice water bath @ 101 at beginning of inspection-at 61 F within 45 F. -proper cooling practices observed-storage refrigerators on cook line- makeup table @ 40 f below; roast chicken on top @ 40 f-upright storage unit @ 40 F; cooked eggplant @ 36 F; bacon @ 42 F-low storage unit 2 38 F.-makeup table #2 @ 36 f below; scallops 2 37 F; slice tomatoes on top @ 36 F-desert cooler @ 34 F.-makeup table #3 for salads @ 40 f. icotta cheese on top @ 41 F.-upright storage unit w/ creme fraiche @ 32 F.-dish machine @ 50 ppm chlorine sanitizer-meat slicer and all equipment clean -all foods and equipment stored 6" off floor-observed food handlers washing hands-discussed future requirements that will require the use of gloves for preparation of ready-to-eat foods-discussed screening of food handlers who are ill to exclude any with nausea; vomiting; diarhea for 48 hrs after the illness has endedEstablishment is required to include a consumer advisory relating to eating of raw meat and fish. The following wording must be included on the menu; a table tent; a placard on the wall; etc. and shall be completed by Nov. 1; 2012: "Washoe County Health Distrct advises that eating of raw animal products such as meat or seafood poses a potential health risk. Thorough cooking of foods reduces the risk of illness."|0|2205|2016-03-29
- General Comments that relate to this Inspection
-no violations observed-hand sink stocked with soap and paper towels-dish machine only bused on weekends and was not testable during inspectio-chlorine test strips available and machine is tested routinelye whe in use-ice scoop properly stored-milk stored in cooler at 38 F
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9/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked-observed employee hand washing-salad/dessert make-up unit at 36F-cook-line make-up unit at 35F-38F -raw beef; pork; lamb; and fish at 38F-41F-seafood make-up unit at 38F -calamari and shell fish at 39F-40F-1-door reach-in at 34F -cooked and cooled chicken still in the cooling process at 47F-discussed cooking and cooling procedures with no problems noted-observed shell fish tags on-site. Ensure tags are kept for at least 90 days.-walk-in at 35F -raw beef 38F -cooked and cooled soups 38F-raw product stored properly - no cross-contamination issues noted-freezer at -10F-2-door salad/veggie prep reach-in at 38F-containers labeled and date marked-food and single service items stored 6" above ground-dishwasher checked at 100 ppm chlorine-chemical test kits available-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*if raw or undercooked potentially hazardous foods are offered or prepared upon request; a health warning must be posted in the facility (on menus; table tents; or placard visible to patrons) with the following language:The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwiseprocessed to eliminate pathogens; (such as meat; poultry; eggs; milk;seafood or shellfish) poses a potential health risk to everyone; especially theelderly; young children under the age of 4 years; pregnant women; andother highly susceptible individuals with compromised immune systems.Thorough cooking or processing of foods to eliminate pathogens reduces therisk of illness.
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink stocked-ice bin scoop stored properly-dishwasher at 50 ppm chlorine-chemical test kits available-reach-ins less than 40F
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8/5/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in refrigeration: 40 f. Calamari 30 f; Lobster 34 f; Beef ribs 37 f; Cured duck 38 f. Veggies 38 f; All food products stored properly.Freezer @ 0 f; All food frozen.Reach in units 38-40 f. Salad prep cooler areas: tomatoes 38; beets 38 f. Cook line: salmon 37 f; crab 36 f; Beef ribns 36 f. Desert station cooler 38 f. **Items dicussed w/ Trevor Sick employees and symptoms; handwash policy; cooking and cooling process.Food bins clean and scoop ok.Equipment & handles clean in facility clean.Dishwasher area clean and sanitizer @ 50ppm.Knives; utensils; cookware; and plates clean and stored properly. Server area clean and organized. Dining room very clean.Bathrooms clean and stocked properly. Trash area clean.**Include this comment in this facility either on food menu or post in location where customers are able to be aware of warning***The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwise processed to eliminate pathogens; (such as meat; poultry; eggs; milk; seafood or shellfish) poses a potential health risk to everyone; especially the elderly; young children under the age of 4 years; pregnant women; and other highly susceptible individuals with compromised immune systems. Thorough cooking or processing of foods to eliminate pathogens reduces the risk of illness.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in units 40 f. All drink products have current dates. Lights inside operational.Glasswasher 50ppm.Handsink stocked properly and accessible.Ice bin clean and scoop stored properly.Floors and counters clean. Bathroom stocked properly and clean.
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10/8/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Walk in @ 38 F. Foods: scalloped potatoes @37 F; broyh @ 36 F.; Thai sauce @ 38 F.Freezer @ -10 F.Cold table on cook line: 38 F ai below. Foods above: chopped tomatoes @ 48 F. (just prepped); cubed ham @ 38 F.; caponata @ 36 F.Salad prep area: below @ 45 F. air. All hazardous foods kept on ice. Cooked shrimp @ 33 F. Above foods: tomatoe soup @ 39 F.Salad prep in back: reach in @ 36 F. air. Olive dressing on top @ 41 F.Hot holding broth @ 156 F. Storage reach in with condiments/sauces @ 38 F.Observed good hand washing technique after cook breaded raw fish. Other hand washing observed.Chlorine sanitizer in dish machine @ 100 ppm.Restaurant must provide a written consumer warning to any customer that orders beef that is not fully cooked. The advisory may be in thr form of a brochure; menu statement; table tent; placard; other posting and should read:"The Washoe County Health District advises consumers that eating rare or undercooked beef can present a health risk; especially to children; pregnant women; the elderly or other highly susceptible individuals."Failure to post this advisory may result in points deducted on future health inspections.
- General Comments that relate to this Inspection
Cold unit with dairy @ 40 F. Chlorine sanitizer in dish machine @ 100 ppm.
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7/28/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 9/23/08 were corrected.Must keep certificates of CFPM's posted
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 9/23/08 were corrected.Glass washer's chlorine concentration tested at 100 ppm on first cycle of this day.
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10/2/2008 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometer for undercounter refrigerator where seafood stored noted to be broken; provide another thernometer in this unit.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine registered in glass washer after being operated 3 full cycles. Must wash all glassware and utensils from bar in kitchen dish washer unitl glass washer is serviced to dispense required cholrine concentration.
- [1] Installed; maintained
Provide required air gap for ice machine's drain pipe at floor sink.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning sign was not posted; sign was provided to staff to post as required.
- General Comments that relate to this Inspection
All refrigeration units were below 40 F.Dish washer checked at 100 ppm chlorine concentration and 120 F.Keep WCDHD's CFPM certificate posted.Monitor cooling temperatures to ensure cooling of foods occurs within required time frames. Foods must be cooled from 140 F to 70 F within 2 hours and to 40 F or below in total of 6 hours.
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9/24/2008 | Routine Inspection 1st | 93 |
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