- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager within (60) days. Food Protection Manager Certification must come from National Registry of Food Safety Professionals; Prometric; National Restaurant Association Educational Foundation ServSafe Program; or 360 Training.
- General Comments that relate to this Inspection
The following was observed at the time of Inspection:Cooking temperatures observed ok; steaks cooked to 168F.Cold-holding checked good; cheese at 41F; celery puree at 39F; tomato corn puree at 37F; pork (cooked and cooled at 38F).Dishwasher sanitizing at >180F on final rinse sanitization.Observed glove use with ready-to-eat foods (good). Handsink checked stocked and functional.Refrigeration units checked within regulation at <41F; products properly stored.Facility will need a Consumer Advisory Notice for any raw and undercooked menu items; provided copy to operator.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked and functional.Glasswashing conducted in main kitchen high temperature dishwasher.Refrigeration checked at <40F; date marking codes on dairy checked good.No speed guns or cup holders at bar;Ice properly dispensed; scoop properly stored.
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7/14/2015 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have one Certified Food Protection Manager registered with Washoe County Health District within (60) days. List of approved instructors provided to owner.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken stock at 178F; seafood stock at 183F; curey sauce at 166F.Cold-holding checked good; tomatoes at 43F; ranch at 41F; lobster/mix at 36F; ranch at 41F; sliced red peppers at 37F.High temperature dishwasher sanitizing at >180F.All refrigeration and freezer systems checked within regulation; all food products stored and rotated properly.Handsink stocked and functional; observed handwashing.Consumer Advisory posted in bar area***
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All glassware washed in main kitchen high temperature dishwasher.Handsink stocked and functional.Ice properly dispensed.Refrigeration units operating within regulation at <40F.NRS 446 (Health Warning) properly posted.
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6/24/2014 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager registered with Washoe County Health District within (60) days; list provided to operator.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility must maintain sanitary towels at handsink; at all times; for effective handwashing. Common towels are not allowed****
- [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 bar handsink; sanitary towels must be available in a clean container for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; steamed rice at 178F; chicken stock cooking at 198F; onion soup checked at 156F.Cold-holding checked good; lamb at 38F; steak filets also 38F; cheese at 41F; cucumber soup cold-holding at 42F; tomato based soup cold-holding at 42F.High temperature dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration units checked within regulation; food products properly stored.Provided copy of Consumer Advisory for any raw or undercooked food products.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Please post (NRS 446 Health Warning); copy provided to operator.Handsink functional; however; please install sanitary towel dispenser as noted above.Refrigeration units checked at <40F.Ice dispensing procedures ok.All glasswashing/warewashing conducted in main kitchen.
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7/31/2013 | Routine Inspection 1st | 93 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at handsink. Keep hand sink stocked at all times to facilitate proper handwashing. *This is an ongoing issue at the facility. Reviewed importance of handwashing as the number one preventer of foodborne illness.
- General Comments that relate to this Inspection
Facility spotlessMost product is brought in and cooked fresh - very little cooling or storage in facilityDishwasher @ 180F final rinseAll refrigeration @ 40F or below-beef @ 40F-dressing @ 38F-raw product stored below ready to eat foodsAll product stored off floorSurfaces clean*Reviewed raw meat preparation and importance of a sanitizing wipe down after each use to prevent potential cross contamination.**Operator has recently lost CFM but must obtain a new Washoe County Certified Food Manager within 60 days. List of instructors provided and process explained.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedScoop stored correctlyIce for consumption stored separatelyFacility spotlessGlassware is washed in kitchen dishware
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8/24/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionScoops stored correctlyFacility spotlessNo speed gun cleanRefrigeration okHand sink stocked
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8/8/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at hand sink - second year running. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. *Use a clean linen for hand drying each time until paper towels are restocked.
- General Comments that relate to this Inspection
All refrigeration @ 40F or belowProduct is cook to serveRaw product stored correctlyFacility spotlessAll product stored off floorRestrooms part of building management*Reviewed proper make up of sanitizer buckets and let operator know to have sanitizer test strips accessible to employees.*Dish machine was out of order while inspecting. Dishes are being hand washed and sanitized. Dish machine must reach 180F final rinse temperature before being put back in service.**Last Certified Food Manager has recently left. A minimum of one full time Washoe County Certified Food Manager must be on staff at all times. List of instructors left. 60 days to obtain.
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8/5/2011 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap or paper towels in kitchen hand sink. Hand sink must always be stocked to allow for proper hand washing. Items are on order; but temporary items should be put in place until order comes in. **Violation corrected on site**
- General Comments that relate to this Inspection
Facility is spotlessRefrigeration @ 40F or belowCooling is minimal-rice - 38FRaw product stored correctly-chicken on bottomDishwasher @ 180F final rinse*Discussed storage of clean utensils. Magnets used for clean knives. Disussed not storing knives in between equipment to prevent potential contamination.*Discussed use of sanitizer buckets. Reviewed proper concentration of 50-100ppm chlorine.**Facility requires one full time Washoe County Certified Food Manager on staff at all times. 60 days to obtain. List of instructors provided.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedBar area spotlessScoop store correctlyConsumer ice ok
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10/13/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permit*Prior to opening; facility will undergo final cleaning and sanitizing; to include the ice machine. Machine should be cleaned and sanitized thorougly and first batch of ice discarded.All refrigeration ok and equipped with thermometersHand sink okMop sink okRestrooms shared facilitiesNo issues noted*Facility is risk category 3 and requires a minimum of one full time certified food manager. CFM must be on staff within 60 days. List of instructors provided.
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitSinks and drains okRefrigeration okAll surfaces smooth and easily cleanableFacility is risk category 1
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9/9/2009 | Opening Inspection | 100 |
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