La Fondue Restaurant & Bar, 120 Country Club Dr, Incline Village, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] In-use food; ice dispensing utensils properly stored
-Observed the ice scoop being stored in the ice with the handle in the ice. Ensure the ice scoop is stored with the handle out of the ice to reduce cross contamination.*Corrected during the inspection.
- [5] Hands washed and cleaned; good hygienic practices
-Observed an employee cutting apples without washing hands and without wearing gloves.*Ensure employees wash hands between tasks and do NOT contact ready to eat foods wth bare hands to reduce the spread of bacteria and viruses.*Corrected during the inspection.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
-Observed mold like build up in the speed gun. Ensure speed gun is cleaned and sanitized on a more routine basis to reduce the growth of bacteria and viruses.*Ensure speed gun is cleaned within 24 hours; 03/19/16.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed an employee set dirty glasses on the make up unit cutting board and then the dishwasher moved the glasses into the dishwasher. Another employee then set clean bowls on the same cutting board to be put away.-Ensure clean and dirty utensils are kept separated to reduce the risk of cross contamination with bacteria and viruses.*Corrected during the inspection.
- [4] Number; convenient; accessible; designed; installed
-This facility is using the dishwashing area as a handwashing area.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
-Facility did not have a health warning posted for consuming raw or undercooked food. Ensure consumers are aware that consuming food raw and undercooked may increase the chance of foodborne illness.*Health advisory was left with the operator.
- General Comments that relate to this Inspection
Notes:-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Ice machine clean.-Ice stored properly.-Barware cleaned in dishwasher at 50 ppm Chlorine.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after the symptoms have stopped.-Restrooms clean and stocked.-Cold holding temperatures good. Make up unit at 30F. Steak 36F; chicken 38F; lamb 38F; shrimp 36F.-Salad make up unit at 40F. Tomato 41F; salad 40F.-Sanitizer at 300 ppm Chlorine.-Dishwasher at 50ppm Chlorine.-Facility is making home made soup. Hot holding of soup good at 175F. Discussed proper cooling procedures and left cooling logs in english and spanish with the operator. Operator explained that they place hot soup into 2 quart plastic tubs and place ice around the tubs. Operator said they stir the soup frequently until it is cool before placing in the make up unit. *Inspector told operator they must fill out the cooling logs for the soup and they will be checked during the next inspection. If operator is not cooling soup properly this item cannot be prepared by the facility.Per operator no other individuals have a CFPM certificate and no individuals have taken a CFPM exam and failed the exam within the past year.
|
3/25/2016 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
Opening Inspection:Washoe County Health Permit will be issued for a (risk category 1; bar Health Permit.) Washoe County Business License signed off on-site***This is the (third) change of ownership in a very short time frame; all construction issues have already been corrected.Handsink available and stocked.Three-compartment sink available and properly used.Refrigeration temperatures checked at <41F; date codes checked good.
- General Comments that relate to this Inspection
Opening Inspection:Facility approved for operations as a (risk category 3; restaurant Health Permit.) Washoe County Health permit will be issued; in addition; Washoe County Business License approved on-site.This is the third change of ownership in a very short time frame; construction corrections have already been corrected.Dishwasher sanitizing at 50-100ppm chlorine.All refrigeration checked within regulation at <41F; products properly stored.Education provided for new Washoe County Food regulations; reviewed no bare hand contact with ready-to-eat foods and date marking of all prepared foods.No raw or undercooked foods served.One Certified Food Protection Manager on record:Trinidad Carrasco21147658 (National Registry of Food Safety Professionals)Exp; 09/14/2020No failed exams or new exams***
|
11/3/2015 | Opening Inspection | 100 |
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