- General Comments that relate to this Inspection
Handsinks were clean and stockedAll scoop handles were upright in binsAll pastry ingredients were properly coveredPrep tables were all found cleanPastry mixing eqpt. found clean - disassembled and cleaned after batchesWalk-in Bakery Refrig. @33FWalk-in Frzr. @ -6F3-comp sink used to clean utensils - tested - 100 ppm ClObserved frequent handwashing by Bake staffFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. Add'l CFPM Klaus Ginschel (Owner) M141028 Exp. 9-21-2019
- General Comments that relate to this Inspection
No violations noted @time of inspectionHandsinks were clean and stockedAll Reach-in coolers were <41FKeg Refrig. @35fBar and tables were all found cleanBar Speed Gun and holder were found cleanCustomer Restrooms were clean and stockedAlcohol Advisory in Women's RestroomAll Bar ware taken to kitchen Hi-temp Dishwasher
- General Comments that relate to this Inspection
No violations noted @ time of inspectionHandsink was fully stockedTemps noted:Red cabbage @159FSauerkrat @160FBratwurst Links @ 164FBrown Gravy @157FWhie Country Gravy @158FPork Loin pieces @35FSauerbraten Beef slices @37FRaw veal patties @35FRaw Garlic Sausages @36FFood prep surfaces were all found cleanReach-in condiment refrig <41FAll condiments were well orderedServing scoops and tongs were uprightSanitizer buckets throughout kitchen - tested - 100 ppm ClSanitizer Dishwasher used for facility dishes - observed 184F Rinse cycleFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. Add'l CFPM Klaus Ginschel (Owner) M141028 Exp. 9-21-2019
- General Comments that relate to this Inspection
Handsink fully stockedAll products had current datingAll Reach-in Refrig.'s were <41FTemps noted:Krakauer sausage @ 38FKnockwurst @39FGerman Bologna @39FLiverwurst sausage @ 39FPork spiccy link sausage @38FTurkey roll @38 FLouisiana Hot Link sausage #38FProsciutto @39FAll Dairy items currentAll products over 6" off floorStaff utililizes Handwashing and single use gloving when touching items
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11/24/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up on deflecdtor plate of ice machine. Dis card ice and clean and sanitize Ice machine to ensure the safety of ice served to customers.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food contact surfaces dirty (cutting boards). All food contact surfaces must be clean and free of debris.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink ok.-Test stripes available.-All lights properly shielded.-All items stored at least 6" off the ground.-Walk-In 32F.-Freezer -20F.
- General Comments that relate to this Inspection
Notes-Reach-In 32F.-Freezer -10F.-Three compartment sink ok.-Test stripes available.-Bathroom properly stocked.-Alcohol warning properly posted.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 32F.-Reach-In 32F.-Dish washer final rinse at 184F.-Hot holding-Gravies 164-178F.-Sauer Kraut 173-178F.-Wiping cloth sanitizer buckets at 100 ppm chlorine.-All lights properly shielded.-All items stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 39F.-Reach-In 39F.-Reach-In 38F.-Cold holding -Deli meats 39-40F.-Sausages 39-40F.-Dairy dates ok-Can dates ok.-All lights properly shielded.-All items stored at least 6" off the ground.
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9/16/2014 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor of walk-In freezer. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Thermometers provided and conspicuous
Thermometer missing/broken in Walk-In cooler and freezer in kitchen. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-All scoops properly stored.-All containers properly labeled.-All lights properly shielded.-Walk-In freezer 10F.-Three compartment sink ok.-Test stripes available.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Three compartment sink ok.-Test stripes available.-Speed gun clean.-All lights properly shielded.-All items stored at least 6" off the ground.-Ice scoop properly stored.-Ice machine clean.-Alcohol warning properly posted.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Walk-In 39F.-Reach-In 39F.-Cold holding-Chicken 38F.-Pork 39F.-Reach-In 38F.-Dish washer final rinse at 188F.-Lights properly shielded.-All items stored at least 6" off the ground.-Thongs properly stored.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Freezer -30F.-All lights properly shielded.-All items stored at least 6" off the ground.-Thongs properly stored.-Reach-In 39F.-Reach-In 38F.-Glove use observed.-Can dates ok.-Cold holding-Sausage 39-40F.-Deli meats 35-37F.
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11/6/2013 | Routine Inspection 1st | 96 |
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
Observed uncovered pan of pastries in the walk-in freezer.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Items are discarded.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice formation on the ceiling and floor of the walk-in freezer. Gasket on the door is not sealing properly. Need to replace or repair gasket so it makes a tight seal to minimize contamination of stored food. Need to remove ice from freezer and if ice is still forming after gasket is repaired/replaced then the unit will need to be serviced to stop ice formation.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall behind the 2 compartment sink needs to be replaced or repaied. Observed exposed absorptive surface and holes. Need to seal so it is smooth and cleanable. Need to secure the sink to the wall and recaulk to the wall.
- General Comments that relate to this Inspection
All scoop storage good; handles out of productHandsink clean and stockedAll food storage good; all items coveredIn-place mixing machines clean Bread cutting machine clean Bathrooms clean and stocked
- General Comments that relate to this Inspection
Handsink clean and stockedBathrooms clean and stocledFridges <=41FFreezer <=0FAll food storage goodBar is used occasionally; based on need
- General Comments that relate to this Inspection
Bathrooms clean and stockedObserved 180F final rinse on dishwasher3 compartment sink 100 ppm ClHandsink clean and stockedAll fridges <=41FFreezers <0FSliced turkey 42FAll expiration dates current
- General Comments that relate to this Inspection
All food storage goodBathrooms clean and stockedHandsink clean and stockedFridge <=41FAll items labeled; some products do not have sell by or use by dates. Need to check with manufacturer or packer to verify shelf life of items and follow recommendations
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11/7/2012 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
Facility shall provide thermometers in deli case refrigeration; some units or sections observed without thermometers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall rapair damaged (FRP) plastic surface around three-compartment sink. Repair or replace FRP around three-compartment sink to ensure a smooth and easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair dishwasher handle; handle broken/missing. All surfaces must be smooth and easily cleanable.Repair damaged portions of deli preparation counter to ensure a smooth and easily cleanable surface.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink in bakery without soap; facility shall maintain soap at handsinks at all times for effective handwashing.A new soap dispenser is needed; current dispenser damaged.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain soap at bar handsink at all times for effective handwashing.Facility shall repair door in men's restroom; lock handle on one stall not working. (restroom near bar)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors in walk-in refrigeration and freezer in back storage area; observed debris.Facility shall clean floors in warehouse area; especially under ice-machine and two-compartment sink near ice-machine.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor under two-compartment sink; observed some build-up.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Observed some end-caps and shields missing in food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Bakery walk-in refrigeration checked at approximately 38 degrees; most products dated. Recommend more date marking codes.Recommend more organization in bakery warehouse area to improve cleanability.***Due not use sponges in bakery; sponges are not approved for food contact surfaces (they can harbor bacteria). The green style pads may be used; prefer wiping cloths in sanitizer solution with 50-100ppm chlorine.***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Bar used on occasional use only***Speed guns and cup holders checked clean.Monitor date marking codes; one container of milk dated 10/07/11 (discarded on-site).Bar generally observed clean and organized***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; sausage cooking at 172 degrees; stezel at 165 degrees; cream of spinach soup at 156 degrees; red cabbage at 154 degrees.Cold-holding checked good; cucumber salad at 38 degrees; green bean salad at 37 degrees; cabbage salad at 37 degrees.High temperature dishwasher noted at >180 degrees on final rinse sanitization.Handsink checked stocked and functional; handwashing and glove use observed. Glove use for food preparation started this year in kitchen (good)****All refrigeration units holding within acceptable ranges; make-up unit checked at approximately 36 degrees.
- General Comments that relate to this Inspection
No violations observed at the time of Inspection (Grocery Store):Reach-in refrigeration system with dairy products checked at <40 degrees ambient temperature.Recommend tight control of some products from Germany due to no date marking codes on some products. Please check with manufacturer to verify how long products can stay on shelf.
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11/1/2011 | Routine Inspection 1st | 90 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall install a new walk-in freezer gasket at back freezer.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall seal/re-paint area around handsink near blender; all surfaces shall be smooth and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall seal/paint bare wood under microwave units to ensure a cleanable surface.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize microwaves; observed with food debris.Facility shall clean and sanitize cabinets under steam tables.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall patch any holes in restroom walls; observed some tile sections missing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall seal/re-paint damaged ceiling tiles in kitchen.
- [1] Lighting provided as required; fixtures shielded
All mercury containing light bulbs must have shields and end caps or approved "Tuff Coat" bulbs.
- [1] Lighting provided as required; fixtures shielded
Facility shall shield all lights in walk-in freezer and walk-in refrigeration units.Facility shall install shields with end caps or approved "Tuff Coat" bulbs in bakery food preparation area.
- [1] Lighting provided as required; fixtures shielded
Facility shall ensure mecury containing bulbs have proper shields and end caps or approved "Tuff Coat" bulbs.
- General Comments that relate to this Inspection
The following was observed at the time of inspection: (Bakery)Large walk-in refrigeration unit in back checked at approximately 37 degrees ambient temperature.Large walk-in freezer checked at approximately 3 degrees ambient tempeature.Handsink stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
Bar (open with events/concerts)Reach-in refrigeration ok at approximately 35 degrees; no dairy products in unit.Speed guns and cup holders checked clean.Handsink stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Red cabbage at 181 degrees; white cabbage at 168 degrees; potato cabbage soup at 168 degrees; brown gravy at 156 degrees.Cold-holding checked good; sausage at 36 degrees; cheese at 39 degrees. roast beef at 41 degrees.High temperature dishwasher checked at 183 degrees after three cycles.(please clean area under two compartment sink)Handsink stocked with sanitary towels and soap.Reach-in refrigeration units checked between 35-41 degrees.
- General Comments that relate to this Inspection
Grocery Health Permit:All refrigeration units operating within accepable limits; large reach-in checked at 37 degrees.Food storage checked good.
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10/26/2010 | Routine Inspection 1st | 91 |
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Sink was un-blocked immediately - Thank You.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the floor tiles that are cracked to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to repair ceiling where there was an old leak
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Replace burnt bulbs on ceiling.
- General Comments that relate to this Inspection
Handsink is fully stockedWalk-in Refrig. @35FWalk-in Frzr @-2FAll scoops stowed correctlyAll Flour and sugar bins covered3-comp sink used for utensils - not set up @time of insp.
- General Comments that relate to this Inspection
Note: 2-comp sink is used as handsink; Urged owner Klaus to obtain a dedicated handsink - He agreed that a separate sink would be better and will have one installed.Soap and towels avaolable @ 2-comp sinkAll reach-in refrig. were <40FReach-in Frzr @-5FTemps noted: Cooked veal @183F; cooked sausage @153F; Hot Turkey @176F; Hot Gravy @159FHi-temp dishwaser used for utensils - observed rinse cycle @182F
- General Comments that relate to this Inspection
Handsink fully stockedAll reach-ins were <40FBar dispensing guns clean3-comp sink used for utensils - Cl sanitizer used (not setup @time of insp.
- General Comments that relate to this Inspection
Handsink fully stockedAll reach-ins were <40FAll goods stored 6" off floorTemps noted: Salami @35F; Roast Beef @36F; Prosciutto @38FAll Dairy currentAll Bakery goods and breads fresh
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10/29/2009 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Hot water in restrooms functioning.
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10/17/2008 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Hot water in restrooms not functioning. (Hot water at all food prep hnadsinks ok). Provide hot water for handwashing at all times.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at handsink. Provide soap at handsink for proper handwashing. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at handsink. Provide soap for proper handwashing at all times. Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Area under two compartment sink in need of cleaning. Clean on a routine basis.
- General Comments that relate to this Inspection
Notes:Food storage okWalk-in cooler at 38 degrees FWalk-in freezer at 0 degrees F
- General Comments that relate to this Inspection
Notes:Bar clean and well keptBarware washed in kitchen - high temp dishwasher sanitizing at 180 degrees FReach in cooler at 40 degrees F
- General Comments that relate to this Inspection
Notes:Handsink properly stockedMake-up unit at 40 degrees FSandwich make-up unit at 38 degrees FTurkey at 40 degrees F; chicken at 34 degrees F; potato salad at 39 degrees FHigh temp dishwasher sanitizing at 180 degrees FDiscussed importance of handwashingDiscussed cooling procedures
- General Comments that relate to this Inspection
Notes:Cooler at 40 degrees FFacility clean and well-keptFood storage ok
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10/15/2008 | Routine Inspection 1st | 93 |
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