- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at designated handsink; this is critical for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ice properly dispensed; scoops stored properly.Reach-in units checked at <40F.Three-compartment sink and glasswasher available.Date codes checked good.
- General Comments that relate to this Inspection
Observations:Inspector request all ROP procedures be stopped until approved by Washoe County Health District. Information will be mailed on requirements/procedures for HACCP submittal or variances.Hot-holding checked good; vegetables at 156F; red sauce at 162F; white sauce at 158F; mashed potatoes at 163F.Cold-holding checked good; mahi mahi at 37F; cheese at 38F; dressings at 36-39F; beef at 35F.Dishwasher sanitizing at 50-100ppm chlorine.Sanitizer buckets checked at ~200ppm quatinary ammonia.Reviewed new regulations regarding no bare hands with ready-to-eat foods.Reviewed new regulations regarding date marking of prepared foods.Reviewed employee illness protocols/procedures.
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6/10/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswasher checked at 50-100ppm chlorine on final rinse sanitization.Refrigeration checked at <40F; date codes checked good.Ice properly dispensed.Handsink stocked and functional.Bar sanitation checked good.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; mashed potatoes holding at 142F; prawns cooking at 166F; alfredo cooking at 179F; ground beef cooking at 156F.Cold-holding checked good; ahi at 37F; ricotta cheese at 36F; goat cheese at 41F; ground beef at 42F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets available with 200-400ppm quatinary ammonia at all stations.All refrigeration units checked within regulation; food products properly stored and dated.Handsinks checked stocked and functional; reviewed importance of minimizing bare hands with ready-to-eat foods.
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5/13/2014 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed garlic and oil on line at room temperature; facility shall maintain garlic and oil under refrigeration or deep in ice. Garlic and oil is a potentially hazardous food that must be kept below 40F. Recommend making small batches and discarding leftovers at the end of the day.(correction on-site)
- [1] Thermometers provided and conspicuous
080) 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] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed water collection/pooling in beer coolers; repair units to eliminate water collection. (water pooling may harbor microorganisms)Observed torn/damaged reach-in refrigeration gaskets; repair gaskets to ensure a smooth and easily cleanable surface.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed one refrigeration unit with exposed styrofoam on inside door; repair door to ensure a smooth and easily cleanable surface.Observed some refrigeration gaskets with food build-up; facility shall clean and sanitize gaskets.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswasher checked at the minimum of 50ppm chlorine; recommend a new container of chlorine/sanitizer and have machine checked. Inspector would prefer to have chlorine closer to 100ppm chlorine.Ice properly dispensed.Refrigeration system with dairy checked at <40F; date codes ok.Handsink checked stocked and functional.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; white sauce at 144F; tomato soup at 164F; red sauce at 144F; scallops cooking at 156F.Cold-holding checked good; scallops at 42F; dressings 38-44F; ground beef at 38F; cheese at 43F; cooked and cooled chicken at 39F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available with 50-100ppm chlorine.Handsinks checked stocked and functional; observed handwashing.All refrigeration and freezer systems checked within regulation.Reviewed importance of minimizing bare hand contact with ready-to-eat foods.
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5/16/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**Dishwasher repaired and dispensing @ 50 ppm chlorine.Recommend that bartender check daily as part of opening sidework.
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7/11/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer. Repair unit to dispense proper amounts of sanitizer (50-100ppm) chlorine. Until unit is repaired; all glassware must go through kitchen dishwasher. **Violation must be corrected within 48 hours.**Recommend having bartenders test machine upon opening each day to ensure proper concentration**
- General Comments that relate to this Inspection
Facility cleanHand sink stockedNo improper chemical storageRestrooms stockedScoops stored correctlyConsumer ice kept separate from cold holding ice*Discussed the necessity of separation to prevent items that come in contact with hands to potentially contaminate the ice.**There may be a leak under line. Water was observed but it was unclear if it could have been spilt ice. Operator will have area inspected for leak while repairing dishwasher.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-proper hand washing observedStaff very knowledgeable about food safetyFreezer okAll refrigeration @ 40F or below-uprights @ 40F; 38F- sauce - 39F- cooled chicken - 38F-line make up unit - 38F-chx - 37FThawing done under refrigerationSlicer cleanDishwasher @ 100ppm chlorineNo sign of pest issuesRaw product stored under ready to eat foodsCooling practices appear good-observed meatballs cooling on sheet pans on sheet rack before being transferred to cooler. Product had cooled approximately 70 degrees in 1.5 hours.Cook line was spotless*A few very minor areas of the facility could use some detail cleaning - floors under shelving; light switches. Discussed with operator; but the week has been very busy; and a cleaning schedule is in place.
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7/6/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionBar area very cleanScoops stored in separate; clean and sanitary containerDishwasher @ 100ppm chlorine*Recommend training bartenders to test each day at opening to ensure proper sanitizer concentrationTest strips availableDrains ok
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-hand washing observedDishwasher @ 100ppm chlorineSanitizer buckets @ 100ppm chlorineAll refrigeration @ 40F or belowRaw product stored below cooked and ready to eat productsAll food product stored off floorScoops stored correctlyFacility very cleanAll cooled products @ 40F or below-ribs - 39FSlicer cleaning protocol good-slicer is used for cheese and onions only - all prep done before opening; then dishwasher comes in for complete breakdown and cleaning
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10/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-hand washing observedRefrigeration 40F or below-Ahi - 36F-dressing - 41FDishwasher @ 100ppm chlorineCooling practices good. Products being cooled are spread on sheet pan and then transferred to refrigeratorSanitizer buckets in place - 100ppm chlorine*Reviewed proper sanitizer bucket set up with operator.Raw product stored correctly**Pest control reports should be on site for review**Reviewed proper thawing procedures with operator. All products must be thawed under running water or under refrigeration.**Facility is pretty clean; though a little detail could be used; such as on slicer.**Many areas of coving in facility should be replaced where they are missing or peeling off wall to prevent potential pest issues.
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11/5/2010 | Routine Inspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Ran the dishwasher multiple times sanitation very low; make sure to prime before starting and check levels of sanitation before operating. (Not Open).
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Storage good2) Thermometers and test strips available3) Clean4) Ice machine good5) Bar light operational6) Handsinks stocked and hot/cold water7) Refers at 37 and 39 degree F8) Keg discharge is in a jar?????????? Should go into floor sink.9) Restrooms clean and stocked
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9/28/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionDishwasher @ 100ppm chlorineHand sink stocked
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8/19/2009 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts (50-100ppm chlorine) of sanitizer to ensure proper sanitization. *Violation must be corrected within 48 hours. All glassware must be washed in kitchen dishwasher or three comp sink w/ proper sanitizer level until repaired*
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Upright reach-in near salad line has leak underneath. Repair unit to prevent standing water.
- [1] Wiping clothes: clean; use restricted
No sanitizer solution being used with wiping clothes. Sanitizer solution of 50-100ppm must be available and clothes stored in solution in between uses.
- [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.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded above cook line. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Speed gun cleanConsumer ice kept separateScoop stored correctly*Recommend doing a deep cleaning behind coolers and drain pipes to clean up normal bar debris that collects there.*Test strips should be used regularly to ensure that dishwasher is properly functioning. Discussed with operator.
- General Comments that relate to this Inspection
Hand sinks stockedCorrecty hand washing observedRefrigeration 42F or below; within thermometer error **Keep eye on refrigeration to ensure proper holding temperature of 40F or belowFish - 39F; crab cakes 41FDishwasher @ 100ppm chlorineProduct stored correctlyOutside storage area clean**Overall facility is reasonably clean; however; general cleaning of surfaces is needed; to include handles of refrigerators and clean dishes surfaces. Floors should be paid close attention to as well; including in dry storage area. Areas of linoleum that are peeling should be repaired so that debris does not collect and problems do not get worse.**No Washoe County Certified Food Manager is on staff. Two Servsafe certificates present and one other employee said he was also Servsafe certified. Explained that they needed to register with Washoe County.
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8/11/2009 | Routine Inspection 1st | 91 |
- [2] Food protected during storage; preparation; display; service; transportation
Bowls used in powdered sugar and corn meal bins; use scoops with handles out of food media - Problem corrcted during insp. - OK
- [1] Thermometers provided and conspicuous
080) 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.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on duty or employed by facility @time of insp. Employee "Aaron" states that they have 4 people attending a class w/John Roberts within the next 3 weeks.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [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 in reach-in units.
- General Comments that relate to this Inspection
Handsink fully stockedAll reach-in refrig. were <40FAll scoops stowed in proper positionBar dispenser guns cleanCustomer restrooms cleanSanitizer dishwasher used - tested - 50 ppm Cl
- General Comments that relate to this Inspection
No CFPM on duty or employed by facility @time of insp. Employee "Aaron" states that they have 4 people attending a class w/John Roberts within the next 3 weeks.Handsinks stockedReach-in refrig. all <40FReach-in Frzr @-2FTemps noted: Cooked Hamburger @177F; raw beef patties @37F; cold-held breaded chicken @38F; cooked beef ribs @193FSanitizer dishwasher used - tested - 100 ppm ClDumpster area clean
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10/24/2008 | Routine Inspection 1st | 87 |
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