- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed reach in cooler doors; Outside of food bins; outside of spice contaier in need of cleaning. All surface must be cleaned on regular basis to maintain sanitary conditions. Correct by the end of 12/3/15. Observed mixer in need of cleaning - mixer arm need to be cleaned on regular basis observed floru buildup. Corrrect by 12/4/15.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Hood filters in need of cleaning all filters have grease buildup and will need to be pulled down and cleaned. Correct by 12/10/15.
- General Comments that relate to this Inspection
Notes:Buffet area: Chicken curry @ 170f; Seafood Masala @ 178f; Rice @ 156 f. All serving utensils stored properly handle up; Sneeze guards and buffet counters clean.Prep area - potato dish @ 41 f.On stove sauces @ 188 f.Food pulled from fryer area @ 198 f.Walk in cooler @ 39 f. Chicken @ 38 f; Veggies @ 38 f. Condensation units in good condition - no leaks observed. Reach in coolers @ 40 f. Chicken (raw) 38 f - stored in food grade container; Veggies @ 38 f. Serving utensils clean and stored properly. Freezer @ 0 f. All food products frozen. Ice machine clean - scoops stored properly. Handsink stocked properly. 3 compartment sink operational. No leaks in plumbing. Dish machine operating @ 50ppm for sani. Floors - ok. Bar area - ice machine clean and scoop stored properly. Handsink stocked and accessible. Bar area counters clean. Customer areas clean and well maintained.*Discussed no bare hand contact with ready to eat food items with owner. No additional CFPMS listed - all CFPMS listed above. No employee had failed serve safe exam.
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12/3/2015 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed small stainless steel platter being used for scoop. Use proper scoop or serving utensils to scoop food out of container. Correct by 11/26/14.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed food bins; equipment in need of cleaning food stains were observed clean on regular basis to maintain sanitary conditions. Correct by 12/3/14.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hood screens in need of cleaning. Screens have grease built up and debris. Clean on regular basis to maintain sanitary conditions. Observed on prep area wall and pot sink sprayer wall dirty and in need of cleaning. Correct by 12/3/14.
- General Comments that relate to this Inspection
Notes:Buffet area: Chicken curry @ 160f; Seafood Masala @ 158 f; Rice @ 148 f. All serving utensils stored properly handle up; Sneeze guards and buffet counters clean.Walk in cooler @ 40 f. Chicken @ 38 f; Veggies @ 38 f. Condensation units in good condition - no leaks observed. Reach in coolers @ 40 f. Chicken (raw) 38 f - stored in food grade container; Veggies @ 38 f. Serving utensils clean and stored properly. Freezer @ 0 f. All food products frozen. Ice machine clean - scoops stored properly. Handsink stocked properly. 3 compartment sink operational. No leaks in plumbing. Dish machine operating @ 50ppm for sani. Floors - ok. Bathrooms stocked and clean.
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11/26/2014 | Routine Inspection 1st | 97 |
- [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.Cutting board has deep groove marks and stains. Cutting board must be cleaned or replaced on regular basis to maintain sanitary conditions.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Reach in cooler doors dirty with food debris and stains. Clean and saintize on regular basis to maintain sanitary conditions. Correct by the end of 12/5/13. Prep sink area dirty with food stains. Clean before food prep begins. Knife handles dirty with food stains clean on regular basis to prevent cross contamination. Clean before next use. Knife blades and storage clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
The following was observed:1.Prep area walls and frp wall by knife storage dirty with food debris. 2. Wall by cook line dirty with grease buildup. All walls must be cleaned on regular basis to maintain sanitary conditions. Correct by 12/12/13.
- General Comments that relate to this Inspection
Notes:Buffet area: Chicken curry @ 155 f; Seafood Masala @ 150 f; Rice @ 148 f. All serving utensils stored properly handle up; Sneeze guards and buffet counters clean.Walk in cooler @ 40 f. Chicken @ 38 f; Veggies @ 38 f. Condensation units in good condition - no leaks observed. Reach in coolers @ 40 f. Chicken (raw) 38 f - stored in food grade container; Veggies @ 38 f. Serving utensils clean and stored properly. Freezer @ 0 f. All food products frozen. Ice machine clean - scoops stored properly. Handsink stocked properly. 3 compartment sink operational. No leaks in plumbing. Dish machine operating @ 50ppm for sani. Floors - ok. Bathrooms stocked and clean.
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12/6/2013 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Repeat violation: Food product stored on floor (onions in dry storage area and containers of sauce in walk-in). Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on-site.*Ensure food storage containers in walk-in are covered to prevent cross-contamination when not in use.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer at time of inspection. Unit was repaired during inspection and checked at 100 ppm chlorine. Ensure dishwasher sanitizer level is checked on a daily basis and prior to the beginning of the dishwashing shift.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Facility has improved on cleaning since the previous inspection; however the following areas need additional cleaning: inside reach-ins (including gaskets and around containers of top loader); behind and under equipment including hard to reach areas.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-cook-line reach-ins at 37F-39F -cooked chicken 39F -raw shrimp 42F -raw chicken 39F-freezers less than 0F-walk-in 36F -cooked chicken 39F -sauces/soups 40F -raw chicken 40F-raw products stored on bottom shelf - no cross contamination issues noted-discussed cooling procedures with operator. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and front 70F to 40F or below within an additional 6 hours-hot holding - buffet line: -soup; chicken; vegetables all 155F-170F-cold holding - buffet line: -dressing; hard boiled eggs 40F-44F-chemical test kits available-front reach-ins less than 40F-ice machine clean; scoop stored properly-alcohol advisory sign posted as required-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.Check your score at www.washoeeats.com
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11/28/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Violations noted on previous two inspections (7/11 and 7/19) have been corrected. Cleaning schedule in place - Ensure cleaning schedule maintained and frequent cleaning of entire facility is conduct on regular basis.
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8/1/2011 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. Reach-ins still not clean. Observed build-up on shelving; door handles; gaskets and top loader compartments. Each container containing food product in reach-in top loader must be wash; rinsed and sanitized daily and the reach-in top loader base must be cleaned daily. Bulk food containers still dirty and walls still dirty. Cleaning schedule provided at last inspection not implemented.
- General Comments that relate to this Inspection
The above violations have not been corrected. A re-inspection fee will be applied to the permit fee. Above violations must be corrected within 7 days; by 7/26/11. Failure to correct above violations in the time frame provided will result in possible permit suspension.
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7/21/2011 | Routine Reinspection 1st | 97 |
- [4] Facilities to maintain product temperature
40) Cold holding unit not maintaining proper temperature (buffet cold holding unit). Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Ice added to base of unit. Monitor product temperatures and ensure food temperatures remain at 40F or below. Refrigeration Temperature log provided to operator.
- [2] Food protected during storage; preparation; display; service; transportation
50) Repeat Violation: Food not covered (in walk-in). Except during cooling; all food products must be covered to prevent potential contamination.050) Food product stored on floor (potatoes found cooling in pot on floor; shrimp found thawing in standing water on floor). Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on site.050) Raw product stored incorrectly (raw chicken stored above vegetables). Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected on-site.Found bicycle stored in back one-comp. sink on top of whole onions. Bicycle removed. Onions discarded on-site.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [2] Potentially hazardous food properly thawed
70) Incorrect thawing (observed shrimp thawing in standing water). Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. Corrected on-site.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Repeat Violation: Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean including shelving (wire racks); reach-in handles; reach-in shelving; reach-in door gaskets; reach-in top loader compartments; hand sink; dishwashing sink; dishwasher; back storage area including one-compartment sink; bulk food containers; floors walls and ceilings. Example cleaning schedule provided to operator. Cleaning schedule must be implemented within 7 days and used on a continuous and consistent basis.
- [5] Necessary toxic items properly stored; labeled; used
400) Found personal prescription medicine bottle stored above food in cook-line reach-in. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-cook-line reach-ins at 37F-40F -cooked and cooled chicken 41F -cooked and cooled lamb 40F -raw shrimp 38F-freezer less than 0F-walk-in at 40F -cooked and cooled chicken 40F -cooked and cooled beef 39F -raw chicken 38F-hot holding: -rice 158F -chicken/vegetable dishes on steam table 158F-165F-baked potatoes found stacked in large pot in cooling process at 156F. Ensure potaotes are spread out on sheet pans to allow for proper cooling. Ensure potentially hazardous foods are cooled from 140F to 70F within 2 hours and from 70F to 40F within an additional 4 hours. Cooling charts provided to operator.-dishwasher checked at 50 ppm chlorine-chemical test kits available-front beverage reach-in at 40F-ice machine clean; scoop stored properly-alcohol advisory sing provided to operator. Ensure sign is posted in a conspicuous location.-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.*Please be advised that several violations noted during inspection are repeat violations noted in previous inspections. If similar violations are noted on future inspections; more enforcement action may be taken by the WCHD including office hearings and/or permit suspension.
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7/11/2011 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected. Ensure facility maintains a regular cleaning schedule and regular pest control service throughout.
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10/25/2010 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
Observed invoice from 10/12/10 for pest control by Terminix.-Food in walk-in all covered-Facility still in process of deep cleaning and sealing of holes and openings in walls. Cleaning to be completed by 10/22/10.
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10/15/2010 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean including inside reach-ins; handles of reach-ins and walk-in; bulk food (flour etc.) containers; behind and under equipment especially the perimeter and corners of facility.
- [1] Wiping clothes: clean; use restricted
- [4] Presence of vermin; outer openings protected; no prohibited animals
340) Evidence of vermin activity observed. Clean the entire facility thoroughly and seal all access points. Recommend hiring certified pest control operator. Per operator; pest control operator scheduled for 10/12/10.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following areas to maintain a smooth; durable; and easily cleanable surface: hole above three-compartment sink; holes in corners of wall between dishwasher and hot water heater; holes in wall near walk-in and hand sink. Observed build up on walls throughout facility. Ensure walls are cleaned thoroughly.
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10/11/2010 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected.
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6/5/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor in walk-in refrigerator. Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on-site.050) Raw product stored incorrectly in walk-in (raw eggs and raw shrimp). Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Corrected 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. Corrected on-site.
- [1] In-use food; ice dispensing utensils properly stored
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. Clean freezer unit and clean flour containers.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-hot holding: -chicken 178F -beef 180F -veggies 179F -chicken 181F-walk-in: cooked and cooled lentils in walk-in at 40-42F. Ensure lentils are held at 40F or less; cooked and cooled chicken at 40F; raw chicken at 39F-discussed cooking and cooling procedures with no problems noted.-make-up unit at 40F; chicken at 39F; lamb at 38F-dishwasher sanitizer checked at 100 ppm chlorine; test strips available-chemicals labeled and stored properly-food product in dry storage area stored 6" off the ground-ice machine clean; scoop stored properly-restrooms properly stocked and clean-discussed employee health policies with no problems noted.
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5/28/2009 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Discuused proper cooling procedures using ice sticks; ice watre bath; metal pans; etc. Cool hot food from 130 F. to 70 F. in 2 hours using cooling methods described. Leave uncovered in shallow pans; preferrably metal; in walkin to reduce heat from 70 F. to 40 F. in 4 additional hours.Check your chlorine sanitizer in dishwasher with test strips one time daily. Sanitizer at 50 ppm. Keep hot water in dishwasher between 120 F. and 140 F. Machine temp. registered 145 F. during santizer rinse cycle.Recommend purchase of new cutting board for storage frig. on cook linee as the existing one has deep cuts.
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3/5/2008 | Routine Inspection 1st | 96 |
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