- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION 10/7/15.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.ALL FOOD IS PROPERLY STORED IN WALK-IN AND FLOOR IS CLEAN.FACILITY HAS REDUCE THE AMOUNT OF FOOD BEING ORDERED AND HAVING MORE FREQUENT DELIVERIERS AND MORE FREQUENT PREP OF FOOD TO REDUCE THE LARGE AMOUNTS OF FOOD BEING STORED.CFPM INFORMATION ON ROUTINE INSPECTION REPORT.
|
10/21/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND RAW MEATS IMPROPERLY STORED IN WALK-IN UNIT. FOUND RAW CHICKEN NEXT TO AND ABOVE RAW BEEF. FOUND RAW BEEF STORED ABOVE VEGETABLES. MUST STORE ALL RAW MEAT BELOW ANY READY TO EAT FOODS TO REDUCE THE RISK OF CROSS CONTAMINATION. MUST STORE ALL RAW MEATS IN ORDER OF FINAL COOK TEMPS; CHICKEN ON THE BOTTOM; THEN BEEF; THEN PORK; THEN SEAFOOD ON TOP. CORRECT ORDER OF STORAGE IMMEDIATELY.FOUND OPEN METAL CAN OF TOMATO KETCHUP IN WALK-IN UNIT. ONCE METAL CANS ARE OPEN TO THE AIR THE PRODUCT MUST BE TRANSFERED TO A FOOD GRADE CONTAINER TO REDUCE THE RISK OF METAL LEACHING INTO PRODUCT. CORRECTED ON SITE.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOOR OF WALK-IN DIRTY. MUST CLEAN TO REMOVE ALL BUILD-UP AROUND SHELVING UNITS.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.PROVIDED HANDWASHING SIGNAGE.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION;DISHWASHER GOOD AT 100PPM CHLORINE.UTENSILS STORED IN WATER IS CHANGED OUT AT LEAST EVERY 4 HOURS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY IS OVER CAPACITY FOR REFRIGERATION SPACE TO PROPERLY STORE ALL PRODUCT WITH OUT THE RISK OF CROSS CONTAMINATION. FACILITY MUST COME UP WITH A PLAN TO INCREASE STORAGE SPACE BY USING EITHER SMALLER PANS; MORE FREQUENT DELIVERIES; MORE FREQUENT PREPARATION ETC. FACILITY MUST BE ABLE TO PROPERLY STORE ALL FOOD PRODUCT AT THEIR BUSIEST TIMES. DISCUSSED NEW FOOD REGULATIONS.ADDITIONAL CFPM IS JOSEPH WONG M141133 EXP. 10/23/19FACILITY HAS NOT HAD ANYONE TAKE CFPM TEST AND FAIL IN THE LAST YEAR.
|
10/8/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 11/13/14ALL VIOLATIONS HAVE BEEN CORRECTED.ALL FOOD PROPERLY STORED.PRODUCE REACHIN SHELVES REPAIRED.FACILITY WAS UNABLE TO INSTALL AN EXTRA FAUCET ON THE 2 COMPARTMENT PREP SINK. FACILITY MUST ONLY THAW 1 ITEM AT A TIME UNDER COLD RUNNING WATER IN PREP SINK. FACILITY MAY UTILIZE THE WALK IN COOLER FOR THAWING OR ALSO THE COOKING PROCESS.
|
12/10/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND BOWL WITH CHICKEN WINGS IN A BAG BETWEEN 45-54F STORED UNDERNEATH 2 COMPARTMENT PREP SINK ON THE FLOOR UNDERNEATH PLUMBING PIPE WHICH WAS TOUCHING PRODUCT. MUST KEEP ALL COLD FOOD AT 40F OR BELOW AND MUST STORE PROPERLY TO PREVENT ANY POSSIBLE CONTAMINATION OF PRODUCT. PRODUCT VOLUNTARILY DISCARDED ON SITE.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINERS OF FRIED FOOD IN 2 DOOR REACH-IN STORED IN CONTAINERS WITH CLOTH NAPKINS STORED AROUND FOOD. MUST NOT USE CLOTH TOWELS/NAPKINS TO COME INTO CONTACT WITH FOOD PRODUCT TO REDUCE THE RISK OF CHEMICALS USED IN THE LAUNDRY PROCESS TO LEACH INTO FOOD. MUST ONLY USE FOOD GRADE MATERIAL.FOUND BOWL OF COOKED CHICKEN COOLING IN THE 2 DOOR REACH-IN COVERED WITH PLASTIC WRAP. CHICKEN BETWEEN 80F-106F. WHEN COOLING FOODS DOWN DO NOT COVER FOODS SO THAT THEY HEAT CAN ESCAPE AND FOODS CAN PROPERLY COOL. CORRECTED ON SITE.FOUND TUB OF RAW SHRIMP IN BOXES AT 35F STORED ON A RACK UNDERNEATH SIDE PANEL OF 2-COMPARTMENT SINK. BOXES OF PRODUCE STORED ON TOP OF BOXES OF SHRIMP. MUST NOT STORE ANY FOOD ITEMS UNDERNEATH EQUIPMENT; ALL FOOD ITEMS MUST BE STORED IN A MANNER THAT DOES NOT POSE A CHANCE OF POSSIBLE CONTAMINATION OF PRODUCT. CORRECTED ON SITE.
- [2] Potentially hazardous food properly thawed
FOUND METAL CONTAINER OF FISH BEING THAWED IN STANDING WATER ON DRAIN BOARD OF 2-COMPARTMENT SINK. ANOTHER COMTAINER OF FOOD WAS BEING PROPERLY THAWED UNDER RUNNING WATER IN 2-COMPARTMENT SINK. MUST ONLY THAW FOOD EITHER UNDER COLD RUNNING WATER; IN THE REFRIGERATOR OR DURING THE COOKING PROCESS. COREECTED ON SITE. BEWCAUSE OF THE LARGE VOLUME OF FOOD NEEDING TO BE THAWED THE FACILITY MUST INSTALL ANOTHER FAUCET TO THE 2-COMPARTMENT SINK SO THAT FOOD CAN BE PROPERLY THAWED IN BOTH COMPARTMENTS.
- [1] In-use food; ice dispensing utensils properly stored
OBSERVED ICE SCOOP FOR ICE MACHINE STORED BEHIND FAUCET OF 2-COMPARTMENT SINK BY DISHWASHER. MUST STORE ICE SCOOP IN A CLEANABLE CONTAINER TO AVOID ANY POTENTIAL CONTAMINATION. CORRECTED ON SITE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REMOVE THE PLASTIC WRAP FROM SHELVES IN PRODUCE REACH-IN THAT IS HOLDING SHELVES UP. MUST HAVE SHELVES REPAIRED TO FIT IN UNIT WITHOUT PLASTIC WRAP.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.DISHWASHER GOOD AT 100PPM CHLORINE.GOOD HOT HOLDING TEMPS - ALL ABOVE 140F.GOOD COLD HOLDING TEMPS ON COOK-LINE - ALL 42F AND BELOW.FINAL COOK TEMP OF CHICKEN 187F.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.JOSEPH WONG IS OTHER CFPM AND HE TOOK NEW CLASS; NEEDS TO BRING SERVE SAFE CERTIFICATE TO WCHD TO OBTAIN NEW ID CARD AND CERTIFICATE. MUST BE DONE BY 11/21/14.STAFF NEEDS TO DO MORE EDUCATION WITH KITCHEN STAFF ON PROPER FOOD STORAGE AND FOOD HANDLING PRACTICES.
|
11/17/2014 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM OPENING INSPECTION ON 5/29/14ALL PREVIOUS ITEMS HAVE BEEN CORRECTED.ALL NEW BASE COVING INSTALLED AND ATTACHED TO AREAS NEEDING IT.CEILING IN WALK-IN CLEAN.STAINLESS STEEL WALL FLASHING HAS ALL BEEN RE-ATTACHED IN SPECIFIC AREAS.
|
7/25/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATE.THE FOLLOWING ITEMS MUST BE CORRECTED IN 60 DAYS 7/30/14:1. INSTALL BASE COVING TO BOTTOM OF WALL AND ATTACH/SEAL TO WALL BEHIND HANDSINK AND STANDUP 2 DOOR REACH-IN. 2. RE-ATTACH AND SEAL STAINLESS STEEL WALL FLASHING TO WALL BY ICE MACHINE. 3. RE-ATTACH THE STAINLESS STEEL WALL FLASHING TO WALL BY DOOR TO RESTROOM. 4. RE-ATTACH THE METAL EDGING TO CEILING TILES ABOUT 2-COMP SINK. 5. CLEAN THE CEILING OF WALK-IN UNIT TO REMOVE ALL BUILD-UP.6. CLEAN OUT THE GRATE OF FLOOR SINK ON COOK LINE BY STAND UP REFRIGERATION.HANDSINKS AVAILABLE AND STOCKED.DISHWASHER GOOD AT 100PPM CHLORINE.REFRIGERATION UNITS WORKING PROPERLY.
|
5/30/2014 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Palais De Jade Inc, 960 W Moana Ln, Reno, NV »