Pinocchio's Bar & Grill, 5995 S Virginia St, Reno, NV - inspection findings and violations

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Business Info

Name: PINOCCHIO'S BAR & GRILL
Address: 5995 S Virginia St, Reno, NV
Total inspections: 6
Last inspection: 10/28/2015
Score
98
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Inspection findings

Inspection date

Type

Score
  • [2] Food protected during storage; preparation; display; service; transportation
    FOUND PAN OF COOKED CHICKEN BREAST IN WALK-IN COVERED AND AT 95F. CHICKEN HAD BEEN COOKED 1/2 HOUR PRIOR TO INSPECTION. ALL HOT FOODS NEEDING TO BE COOLED MUST BE COOLED FROM 135F TO 70F WITHIN 2 HOURS THEN 70F TO 41F WITHIN AN ADDITIONAL 4 HOURS. CHICKEN WAS PLACED ON SHEET PANS; SINGLE LAYER AND PLACED IN WALKIN.
  • 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.3-COMP SINK GOOD - QUAT AT 200PPMUSE BY DATES CURRENT.DISCUSSED NEW REGULATION OF NO BARE HAND CONTACT WITH READY TO EAT FOODS; THIS INCLUDES CONDIMENTS FOR DRINKS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS GLOVES; TONGS; TISSUE PAPER OR UTENSILS.
  • General Comments that relate to this Inspection
    NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.SINK HAVE PROPER HANDWASHING SIGNAGE - LEFT ADDITIONAL SIGNAGE WITH OPERATOR.ALL FOOD PROPERLY STORED;GOOD COLD HOLDING TEMPS (EXCEPT NOTED ABOVE) - ALL WITHIN REGULATION.GOOD HOT HOLDING - SOUP 157F.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 200PPM CHLORINE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR REVIEW OF COMPLETE COPY OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY ALREADY HAD A GLOVE POLICY ON THE COOKLINE.ADDITIONAL CFPM IS ANDREW PETERMAN; CERTIFICATE NOT POSTED. MUST EMAIL OR FAX COPY OF CERTIFICATE TO BRENDA WICKMAN AT bwickman@washoecounty.us OR FAX 328-6176FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
10/28/2015Routine Inspection 1st98
  • [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
    Employees shall store all drinks with a lid and straw in food preparation; observed open drinks around food.
  • General Comments that relate to this Inspection
    No violations observed at the time of inspection:Three-compartment glasswashing procedures checked ok.Handsink stocked and functional.Reach-in refrigeration with dairy/mixed drinks checked at <40F; date codes checked ok.Ice properly dispensed.NRS 446 (Health Advisory properly posted)***
  • General Comments that relate to this Inspection
    The following was observed at the time of inspection:Hot-holding checked good; spaghetti sauce at 162F; chicken cooking at 181F; chicken soup at 158F; marinara sauce at 153F.Cold-holding checked good; cooked and cooled prime rib at 38F; cooked and cooled baked potatoes at 37F; cheese at 43F; ranch dressing at 36F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.All refrigeration and freezer systems checked within regulation; walk-in ambient temperature at ~36F.Handsinks checked stocked and functional; observed handwashing.Reviewed employee illness protocols; procedures ok.
10/21/2014Routine Inspection 1st99
  • General Comments that relate to this Inspection
    No violations observed at the time of inspection:Three-compartment sanitization procedures checked good; bar uses quatinary ammonia tablets.Handsink stocked and fucntional.Ice properly dispensed.All refrigeration units clean and checked at <40F.NRS 446 (Health Advisory) properly posted.
  • General Comments that relate to this Inspection
    No violations observed at the time of inspection:Hot-holding checked good; bean soup at 172F; chicken and pasta soup at 164F; prime rib holding at 140F; marinara holding at 161F.Cold-holding checked good; cooked and cooled meatballs at 39F; blue cheese also 39F; tomatoes at 38F; corn at 41F; prime rib at 38F; chicken salad at 41F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available at 50-100ppm chlorine.All refrigeration and freezer units checked within regulation; walk-in refrigeration checked at approximately 37F. All food products properly stored.Handsink checked stocked and functional; observed handwashing. Facility is using gloves with ready-to-eat foods.
10/16/2013Routine Inspection 1st100
  • 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 35 fQuat sanitizer in 3 compartment sink at 200 ppmFacility very clean and well kept
  • General Comments that relate to this Inspection
    No violations notedNotes: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 <40 f-meatballs 36 f-sausage 38 fPrep unit at 37 f-chicken 41 fPrep unit at 40 f-beef at 39 fHot holding temps good-soups 164 f- 171 fDiscussed cooling procedures. Monitor cooling to ensure that product cools from 140 f to 70 f within 2 hours and 70 f to 40 f within 4 hours. If product is cooled in walk-in cooler; ensure it is done in small batches/shallow levels and kept uncovered until it reaches 40 f. Facility also utilizes ice bath.Observed good food storageDishwasher sanitizing at 100 ppm chlorine. Test strips on site.Enusre staff sets up additional sanitizer buckets in addtion to soap/water buckets.Facility very clean and well kept
10/30/2012Routine Inspection 1st100
  • [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
    No handsoap at handsink. Ensure handsink is stocked at all times. Corrected on site.
  • General Comments that relate to this Inspection
    Notes:Restrooms properly stocked. Discussed importance of handwshing.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 35 fFacility following wash; rinse; and sanitize procedures correctly for washing barware.Facility very clean and well kept
  • 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.Walk-in cooler at 40 f-pasta 41 f-raw chicken 34 f-cooked chicken 37 fPrep unit 38 f-chicken 39 fPrep unit 30 f-hamburger 37 f-salmon 34 fIce bath temps good-sausage 37 f-chicken 38 fHot holding temps good-soup 155 f-mashed potatoes 170 fDiscussed cooling procedures - Facility utilizes ice bath - goodGood food storageQuat sanitzer buckets 200 ppmDishmachine sanitizing at 100 ppm chlorine. Ensure facility is checking sanitizer concentrations frequently.Facility clean and well kept
12/5/2011Routine Inspection 1st98
  • General Comments that relate to this Inspection
    Opening inspection: Handsink - ok. Equipment installed properly and sealed to FRP.Floors and counters clean.Reach in coolers 40 f.Bathrooms throughout facility - ok. Sink operational. Exhaust fans ok.
  • General Comments that relate to this Inspection
    Opening Inspection:Equipment installed - ok.Floors and counters - ok.Ice machine - ok.All plumbing installed properly and no leaks. FRP installed; walls painted and installed properly.Hood area and hood sealed and installed properly. Floors sinks - ok.Walk in cooler @ 40 f.Dy storage - ok.2 handsinks stock properly with pump soap and p-towels.3 compartment ok.Mop sinks installed properly and sealed.
4/1/2011Opening Inspection100

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