- General Comments that relate to this Inspection
No violations observed at the time of inspection:One hot-holding item observed (rice checked at 162F).Cold-holding checked good; roast beef at 38F; cheese at 36F; dressings 35-41F; cooked and cooled chicken at 38F. High temperature dishwasher checked at >180F on final rinse sanitization. Facility must discontinue vacuum packaging immediately and develop a HACCP plan if the process is to continue. (most likely facility will discontinue this process)Facility must remove time/temperature control for food safety/potentially hazardous foods after holding for (7) days. Most products were observed date marked.Reviewed new regulations concerning no bare hands with ready-to-eat foods and date marking.Sanitizer buckets available at all stations with ~200-400ppm quaternary ammonia.Handsinks checked stocked and functional.Walk-in refrigeration units all checked within regulation; products properly stored.Certified Food Managers on record:Todd K. Khara; M110668; Exp; 09/13/2016Jeffery R. Braido; M110314; Exp; 10/11/2016Heidi Rockburn; M120118; 02/27/2017No new certifications or failed exams.
|
9/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; hamburger at 37F; tuna at 38F; cooked and cooled potatoes at 39F; roast beef at 37F; dressings at 35-42F; mixed fruit at 36F.Handsinks checked stocked and functional; reviewed importance of minimizing bare hands with ready-to-eat foods.All refrigeration and freezer systems checked within regulation; all products properly stored and dated in walk-in refrigeration system.Sanitizer buckets checked at 200-400ppm quatinary ammonia.High temperature dishwasher checked at >180F on final rinse sanitization.Reviewed employee illness policies; all procedures ok.Reviewed pest control reports; no problems noted.
|
9/17/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; vegetable soup at 189F; chili checked at 192F.Cold-holding checked good; steaks 42F; salmon at 43F; ground beef at 41F; cheese at 43F.Dishwasher sanitizing at 184F on final rinse sanitization.Handsink checked stocked and functional; observed handwashing. Observed glove use on food preparation line (good)***All refrigeration and freezer temperatures checked within regulation; walk-in checked at <40.Sanitizer bucket checked at 50-100ppm chlorine.(cutting boards are almost due for re-surface/replace)
|
7/2/2013 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
A section of coving in the back area (near the back door) is missing; leaving exposed access to walls. Replace coving to prevent potential pest access.
- General Comments that relate to this Inspection
Hand sinks stockedFacility cleanAll refrigeration okWalk ins @ 39F; 37F-cooled noodles @ 35F-cooled chili 35F-deli meats @ 35-38FRaw products stored correctlyDishwasher @ 180F final rinseLine refrigeration @ 40F-tuna @ 39FHot holding ok-170F + chili-observed re heating process. Product heated to 170F within 30 minutes.No sign of pestsPest control operator in placeChemicals stored in separate shelvingSanitizer buckets @ 50ppm chlorine**Recommend reviewing with servers proper sanitizer bucket set up procedures. Sanitizer concentrations were a bit high when checked. All corrected on site.
|
6/12/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility cleanHand sinks stockedWalk in @ 38F-raw product stored correctly-chowder @ 39FCooling of chili observed and matched procedures-discussed practices with operator. Ice baths; shallow pans; and wands are used.*Recommend testing process with each product type at least once to ensure that process cools items from 140F to 40F within 4 hours.Make up units @ 40F and 40FDishwasher @ 190F+ final rinsePest control in place-reviewed reports with operator-no sign of pests; reports concurred-communication between pest control operator and facility operator is occurring and any issues are being resolved.Freezer okSanitizer buckets in place throughout kitchen*Discussed need to change out every 4 hours or when water is visibly dirty. Operator will review with staff.*Recommended also training staff to use sanitizer cloths to wipe often overlooked areas such as ticket machines at the same time they are wiping cutting boards.Shellfish tags kept with batches*Recommended creating storage system where date of last sold is marked on tag and then storing in dated order.*Reviewed importance of full slicer break down and cleaning within 4 hours of use. Operator will change current once daily policy to reflect this.
|
7/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionAll refrigeration @ 40F or belowKnife magnet being used for clean knives only
|
7/22/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Make up units on line (main and salad prep) both holding at around 50F. No product is stored in units overnight. All potentially hazardous foods must be kept on ice and 40F or below during service until unit is repaired. Discussed possibility that defrost cyce is set for during the day with operator. **Violation must be corrected within 48 hours.**
- [1] Storage; handling of clean equipment / utensils
Dirty knives stored on knife magnets. Store clean and dirty utensils separately to prevent potential cross contamination.
- General Comments that relate to this Inspection
Hand sinks stockedSanitizer buckets in place - 200ppm quatIce machine cleanWalk ins @ 40F or belowRaw product stored underneath ready to eat foods*Fan guards in walk in are ready for a quick cleaningTuna salad - 40FHamburger patties - 40FCooled potatoes - 38FCooled rice - 38FDishwasher @ 180F final rinse
|
6/23/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionRefrigeration ok - 40F or below - crab salad - 38F - tuna salad - 38FCooled soup - 38FIce wands used for cooling**Make sure to store ice wands in a clean fashion prior to useDishwasher @ 190F rinse**Discussed proper santizer bucket usage with operator. Maintain at 50-100ppm chlorine level.**Facility does their own pest monitoring and control. Operator will be instituting a monitoring log to identify if specific problems are present.
|
9/28/2009 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Use NSF or equivalent containers to store food items after removed from cans.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Repair/replace broken lights in Reach-in Refrig./Frzr -
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in Frzr @-2FREach-in Refrig @ 35FWalk-in Refrig #1 @34FWalk-in Refrig #2 @37FWalk-in Frzr @-6FTemps noted:French Onion soup @163F; Beef Gravy @148F; Raw Beef patties @35F; Raw Chicken Breast @33FHi-temp dishwasher used - Rinse cycle @186FSanitizer buckets used for prep table surfaces - tested - 100 ppm ClDumpster area clean
|
5/8/2008 | Routine Inspection 1st | 98 |
Restaurant representatives - add corrected or new information about Montreux Golf Club Restaurant, 2500 Spinnaker Dr, Reno, NV »