- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quatenary Ammonia used for sanitizer buckets; no quat test strips available. Provide correct test strips to assure proper concentration of sanitizer.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed holes in ceiling above food prep table in downstairs cooking area. Fix holes in ceiling to prevent contamination of food and food contact surfaces; and to deny pest entry.
- General Comments that relate to this Inspection
Observed:Good thawing procedures for frozen food. Walk in cooler- sauce @ 35F; bruschetta mix @ 36F; lettuce @ 37F; lasagna @ 38F; pasta @ 39FCold holding prep table- tomatoes @ 45F; blue cheese @ 38F; peppers @ 36F; greens @ 39F; turkey @40F; melon @ 34F; beef @ 37F; chicken @ 38F; pastrami @ 39FHot holding- meatballs @ 155F; meat sauce @ 155FDishwasher good; 100ppmGood handwashing procedures and frequency.Discussed no bare hand contact with ready to eat foods.Discussed employee exclusion for 48 hours after vomitting and/or diarrhea. Only one CFPM currently at this facility. Need to have a CFPM on site during all operational hours. ****Must provide CFPM certificate numbers to WCHD within 60 days (by May 9th)*****
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3/10/2016 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsinks stocked; available; and used at appropriate timesObserved meat properly thawing under running waterAll food and equipment temps throughout within proper rangesObserved glove use specific to ready to eat foods - GOODDishwasher not initially dispensing bleach sanitizer; but corrections made at this time; inspection conducted shortly after opening; test strips available -dishwasher should be tested at the beginning of operations -quat and bleach sanitizer measured at proper levels throughoutWalk-in refer very well organized; excellent labeling; product coverage; and raw food segregationItems to address: -repair missing tile on stairway to lower floor -replace test strips that are saturated next to dishwasherFacility appears to be very well operated
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5/21/2015 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Handsink by the dishwasher is stocked/functioning; but off because drainage plumbing below needs repair. Operator indicates that a plumber has been scheduled. Repair plumbing and ensure that the handsink is readily available for use.
- General Comments that relate to this Inspection
Handsinks stocked and available (other than noted above); observed good glove useAll cold holding units are maintained at proper temps with thermometers -very good date labeling procedures -all product is properly stored; raw product on bottomHot holding: soups in warmer 145-165; sauces 140-148; chicken (just out of oven) 175Cold holding: all measured product in refer units (walk-ins; reach-ins; prep units) under 40Sanitizer buckets at 200 ppm quat; dishwasher 50-100 ppm chlorine with 140 rinse temp -test strips availableIce machine and scoops ok; food scoops okStem thermometer available with daily (shift) temperature logs maintained -reviewed logs with no problems notedFacility appears to be well ran and maintained
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6/11/2014 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
LEAK UNDERNEATH MIDDLE COMPARTMENT OF 3-COMP SINK. HAVE LEAK REPAIRED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL FOOD IS PROPERLY STORED; COVERED AND DATED.DISHWASHER GOOD AT 100PPM CHLORINE.ALL USE BY DATES CURRENT.SANITIZER BUCKETS GOOD AT 200PPM QUAT.FACILITY CLEAN AND ORGANIZED.NO EMPLOYEE HEALTH ISSUES.
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10/15/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; meatballs/marinara @151F; beef barley/bean @ 163F; tuscan bean @ 165F; ministroni @ 161F.Cold-holding checked good; pastami @ 36F; tomatoes @38F; egg plant @37F; tomatoes @ 38F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Handsinks checked stocked and functional; observed handwashing and glove use. Facility practices no bare hand contact with ready-to-eat foods.All refrigeration and freezer temperatures checked within regulation; walk-in refrigeration checked at 35F. All products properly stored and labeled.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available at food preparation stations.Reviewed employee illness and symptoms to be aware; Management has a good understanding of proper procedures.
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11/1/2012 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair missing/damaged bakery stairs and missing tiles near kitchen exit door to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time ofinspection:Hot-holding/cooking temperatures checked good; ground beef burger checked at 157 degrees; meat balls holding at 149 degrees; minestrone soup at 163 degrees; marinara at 147 degrees.Cold-holding checked good; cottage cheese at 41 degrees; cheeses at 38-42 degrees; ham at 37 degrees; pesto at 43 degrees; tomato at 42 degrees.Handsinks checked stocked and functional; however; bakery soap dispenser does not have enough foam dispensing. Please repair/replace dispenser.Observed glove use with ready-to-eat food products and handwashing.... (good)***Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available with at least 200ppm quatinary ammonia.All refrigeration systems operating within regulation; observed excellent labels and proper storage.Reviewed employee illness policies; Manager aware of what symptoms to look for and proper exclusion times.note: repair small damaged area on walk-in refrigeration door to ensure a smooth and easily cleanable surface.
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11/3/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; bacon at 148 deegrees; patotoes at 162 degrees; red sauce cooking at 174 degrees; french toast at 153 degrees.Cold-holding checked good; tomatoes at 36 degrees; cheese at 35 degrees; sausage at 39 degrees; ham at 38 degrees.Walk-in checked at approxmately 37 degrees ambient temperature; all products properly stored and date labeled. (every product checked with a date label) All raw animal foods properly stored.All reach-in units checked welll below 40 degrees; all checked with thermometers. (all new units)Excellent handwashing procedures; all handsinks stocked with sanitary towels and soap.Dishwasher checked at 50-100ppm chlorine; sanitizer buckets at all stations with 200ppm quatinary ammonia.Facility observed with excellent Managerial Control*****
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11/22/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All construction items have been corrected. -Plugs have been installed.-Door frame has been painted.-Trim has been installed.
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10/28/2010 | Opening Reinspection 1st | 100 |
- [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.Paint all exposed wood door frames for doors leading into kitchen correct by 10/25/10. Any holes that need to be plugged in the walk in units must be sealed. Tom Thomas stated they have ordered the plugs and will install when recieved. Correct before the opening of restaurant November 8th.Front counter area seal all gaps where cabinets and marble meet to seal gap and to prevent vermin haborage and entry. Correct by 10/25/10.
- General Comments that relate to this Inspection
Opening inspection:Walk in freezer 0 f. Walk in refrigerator 40 f. Light problem has been repaired. Handsinks operational and stocked. On sensor units water runs for 20 seconds.3 comp and prep sink operational (Hot and cold water - ok). Dishwasher - operational and sani @ 50ppm.All reach unit operational @ 40 f. **Thermometers must be inside cooler and freezer units before opening of restaurant.Mop sink - okFloor sinks ok.Equipment; hood area installed and ok.Dry storage ok. Trash area complete - ok.This facility will be a risk category 3. Managers - Daniel Nyberg - Tiffany Doyle - Taking Serv Safe class w/ John Roberts class took place on 10/18/10 -10/19/10 - (16 hours). Make sure Managers have Washoe County Certified food protection w/in 30 days.
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10/19/2010 | Routine Inspection 1st | 99 |
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