- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Noted alcohol sign posted as required.
- General Comments that relate to this Inspection
Walk-in cooler at 35 F.Freezer at 0 F.Noted hand sinks stocked and functional in prep area and in restrooms.Noted facility to be kept clean.Pest constrol service provided.Noted few old mice droppings scattered in bottom shelf of cabinets at front service area. Clean and sanitize shleves and any utensils stored there. Otherwise; no recent activity of mice noted in any other areas of facility.CFPM has WCHD certificate which was issued over one year ago. There are no addtitional CFPM's
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10/2/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspcetion conducted on 10/24/2014 have been corrected.Walk-in cooler at 38 F.Dish washer checked at 120 F and 100 ppm chlorine concentration.Noted hand sink stocked and functional.
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11/7/2014 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometer in back bar cooler is not accurate; replace thermometer.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Mice droppings found on floor in dry storage room and few other droppings in bac area of kitchen. Facility has been serivced by pest control montlhly and was serviced about two weeks ago after two weeks since last month's service.Clean floor in all areas and bottom shelves in kichen and dry storage room; clean the floor sink and any equipment that looks dirty.
- General Comments that relate to this Inspection
Bar equipment is clean and maintainedNoted bar hand sink stocked and functional.Bar used very seldom; room is used for private events mainly when booked and most of the times renters provide their own drinks.
- General Comments that relate to this Inspection
Walk-in cooler's ambient temperature checked at 47 F; door had been recently been kept open to stock products. Refirigeration company called while on site to check cooler for service. Ensure that ambient temperature is ketpt at 40 or below. Try to keep the cooler's door closed as much as possible.Dish washer checked at 120 F and 100 ppm chlorine concnetration.Noted kitchen hand sink stocked and functional.Operator is currentlysharing kitchen with owner of Bloom Bake Shop.Other than operation by the latter operator; facility is seldom used and is mainly rented for private events and renters most of the times prepare their own food.
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10/24/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Facility has been closed since August 31; 2013 due to renovation. Operator plans to re-open on Jaunuary 10; 2014.Facility will be open for banquets and events when scheduled only; will not be open on regular basis.
- General Comments that relate to this Inspection
Faicility has been closed since August 31; 2103 due to renovation. Operator plans to re-open on January 10; 2014.Facility will be open for banquets and events when scheduled only; will not be open on regular basis.
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12/2/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing raw beef steak over Ready To Eat (RTE) foods (e.g. lettuce) within the walk-in cooler. Always store raw below any RTE food to prevent the potential for cross contamination of a food which may not get cooked.- Several boxed and bagged items on the floor in the walk-in cooler. Keep all foods off the floor at least 6" to prevent the potential for cross-contamination and for ease of cleaning.
- [1] Installed; maintained
The mop sink is pulling away from the wall - Repair/securely attach
- General Comments that relate to this Inspection
OBSERVATIONS:- Do not store items in the hand sink. Keep clear and accessible at all times during operation.- The condensate drain line from the reach-in refrigerator under the POS machine is currently draining all over the bottom interior of the cooler. There is no floor sink on this side of the bar. In order to prevent the accumulation of water in the bottom of the unit and prevent damage to the unit and/or contamination of the food held within the cooler; place a collection tub; pan; or bucket under the condensate drain line and empty as often as needed to prevent water accumulation in the bottom of the unit.
- General Comments that relate to this Inspection
OBSERVATIONS:- All product temperatures observed were at or near that required by regulation (walk-in cooler 44F (door open recently); 2-door freezer -10F; deli reach-in 40F).- All hand sinks were stocked and operational
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8/16/2012 | Routine Inspection 1st | 97 |
- [2] Potentially hazardous food properly thawed
Operator improperly thawing potentially hazardous foods out on the counter (various containers of meats and large packages of pork loin). Thaw in the walk-in cooler (example - put in Sunday night for use on Wednesday) or the product may be thawed quickly under a constant flow of cold running water (product must be removed from all packaging and completely submerged in a separate container) or you may cook directly from frozen. This is a repeat violation.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Operator is using scotch tape to hold the data plate onto the Hobart slicer. Use a glue or like material to the slicer which is not absorbant and is easily cleanable.
- [1] Installed; maintained
The hot water valve on the left hand fill faucet of the 4-compartment sink is not working. Repair or replace.
- [1] Lighting provided as required; fixtures shielded
Repair the non-working overhead fluorescent light over the reach-in freezer area.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Operator was correctly separating the cooling/cold plate ice from the customer ice in separate bins.- Clean out the slight accumulation of liquid and syrup in the bottom of the reach-in cooler.- Post a copy of NRS 446 alcohol warning for pregnant women either in the bar or women's restroom (copy to operator).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that the slicer is broken down and all areas are thoroughly cleaned and sanitized after/before each use. A copy of the FDA slicer cleaning guidelines to operator.- Ensure that all chemicals are stored below and away from food and food contact surfaces/equipment (e.g. green tinted water and alcohol mixture in the spray bottle on top of the slicer table) - Corrected.- The walk-in cooler and some of the product within was slightly warmer than required by regulation. Potentially hazardous (e.g. cheese; prepared salad; cut or chopped lettuce and tomato) foods must be cold held at 40F or less. Ambient temperature of the cooler was 44F and product inside was 48F for head of lettuce and 50F for prepared bowl of salad. Operator advised that the unit had been recently opened and heavily used. Ensure that the walk-in cooler maintains <40F. Adjust or repair as needed if not maintaining adequate temperature.- All other temperatures observed were at or near regulation (reach-in deli cooler 34F ambient; reach-in freezer 0F). All handsinks were stocked and operational.
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8/25/2011 | Routine Inspection 1st | 95 |
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12PM-6PM WED-SUN
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS AND RECOMMENDATIONS:- Ensure that all chemicals and chemical spray bottles are clearly labeled (i.e. glass cleaner spray bottle on shelf under prep table - Corrected).- Do not thaw for extended periods of time outside of the refrigeration unit. Please be advised; regulation requires all foods to be thawed fully submerged under cold running water or in the walk-in refrigeration unit. Extended periods of time thawing at room temperature may allow outer portions of the frozen meat to thaw quickly and grow pathogenic bacteria to a level in which cooking may not remove or reduce the contaminant to a significant enough level to prevent illness. You may not realize this as the bulk inner portions of the meat will remain frozen.- All food product temperatures observed were at or near regulation (chili 138F surface before stir; 154F surface after stir; hot dogs 133F (out at 12pm and removed from sale at 3pm); walk in 44F ambient; reach-in freezer 0F ambient.) The sliced tomatoes on the top of the deli make table refrigeration unit were at 53F. The ambient temperature of the unit was 40F. The unit should be adjusted down to an ambient temperature closer to freezing (~35F) in order to maintain the ingredients on top at 40F or less. Storing the more hazardous items such as the cut tomatoes; meats and cheeses in stainless steel rather than plastic will help aid cooling.- All hand washing stations were stocked and operational. Observed good employee hygiene.- Sink sanitizer tested 50ppm bleach residual. Makeup and maintain at 50-100ppm residual concentration.- Hot hold at 140F or hotter; discard food if out of temperature for 4 hours or greater.
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9/8/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed operator storing drink stir utensils in the customer (food) ice. Do not store/cool any items in the customer ice. (Corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw beef over RTE (ready to eat) food (covered bucket of salad dressing) - Always store raw foods below RTE or foods which might not be cooked to prevent the potential for cross contamination.
- [1] Thermometers provided and conspicuous
No thermometer in the 3-door reach-in. Install in a conspicuous location within the unit (Corrected On-Site).
- [1] Installed; maintained
No hot water at the mop sink - Repair.
- General Comments that relate to this Inspection
NOTES:1) Check the ice buildup in the 3-door reach in cooler. It appears that the drain line from the condenser to the evaporator is disconnected which may be a cause of the ice.
- General Comments that relate to this Inspection
NOTES:1) Label all spray bottles (chemical and other) to prevent misuse.2) Thawing potentially hazardous foods must be done in the refrigerator or the product may be submerged under cold running water. Product may not be under temperature control (i.e. between 40F-140F) for longer than 4 hours (cumulative).3) Leftovers must be reheated to 165F prior to hot holding at 140F. Commercially pre-packaged foods such as canned chili; when initially opened may be reated to 140F. Once the product is reheated a second time (from a leftover); or if it is not a commercially prepared product (e.g. - home made chili) it must be reheated to 165F.
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8/5/2009 | Routine Inspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed speed guns and speed gun holders dirty with sugar mold like substance. * Corrected on site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed can opener on prep table dirty with food debris buildup. Clean on a routine basis.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed floor base coving missing from dry storage area. Replace missing coving to provide a smooth; waterproof and easily cleanable surface.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed 1 spray bottle not labeled to its chemical contents. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Bar uses only single service cups. Do utilize 3 compartment sink for warewashing any food service equipment such as knives; cutting boards; stirrers; etc. Proper icescoop storage.All cold holding units properly cold holding at 40 F or lower. Adequate lighting and handsink properly stocked.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Walk-in reefer @ 40 F; reach in reefer @ 40 F; reach in freezer @ 0 F. Tuna fish @ 42 F; ham @ 40 F; hot dogs @ 39 F.Hot holding temps. recorded:Chili @ 180 F. Discussed with operator cooling processes of chili. Cooling is a two step process: 1) Food must be cooled from 140 F to 70 F w/in 2 hours and than 2) 70 F - 40 w/in 4 hours. Reviewed with operator employee sick policy and handwashing procedures. Items to consider that are not violations:1) Recaulk/reseal around handsink in front counter.2) Identify why bag in the box containers are leaking. Observed plastic trash bags storing each bag in the box container.
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10/24/2008 | Routine Inspection 1st | 90 |
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