Red Hut Cafe, 3480 Lakeside Dr, Reno, NV - inspection findings and violations

Business Info

Name: RED HUT CAFE
Address: 3480 Lakeside Dr, Reno, NV
Total inspections: 6
Last inspection: 7/10/2015

Score
95

Restaurant representatives - add corrected or new information about Red Hut Cafe, 3480 Lakeside Dr, Reno, NV »

Inspection findings	Inspection date	Type	Score
[1] Thermometers provided and conspicuous 080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.The following cold holding units require thermometers:1) Walk in unit. Dairy milk temped at 40.1 F2) All freezer units. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located Observed deflector plate inside ice maker dirty. Please clean and sanitize ice maker by completely removing ice and thoroughly clean and sanitize interior of ice bin including filters. This should be done on a quarterly basis. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents 170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed meat slicer with dirty blades. General Comments that relate to this Inspection No food being handled or cooking a time of inspection. Cold holding units checked OK and within regulations < 40 F. Cold holding temps. recorded:Sliced tomatoes @ 42 F; egg salad @ 42.2 F; sliced cheese @ 41.5 F; and shredded cheese 41.5 F. Do monitor cold holding temps. to be at temps. below 41 F or lower. Do take physical temps. of perishable foods to monitor for proper cold holding. Hood observed clean. Proper scoop stored in dry ingrediant bins. Observed good date coding.Reviewed with operator to cover all foods when not in use.Handsinks properly stocked.Bathrooms observed clean. Chemicals properly stored.	7/10/2015	Routine Inspection 1st	95
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Recorded temperature of whipped butter temped at 73 F and cut melon fruit salad temped at 71 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.* Both products voluntarily discarded.Review with operators that potentially hazardous foods or time temperature control for safety TCS foods must have proper temperature controls. Cold foods must cold hold at 40 F or lower and hot foods at 140 F or higher. Time may be used as a public heatlh control but this practice must be documented. A formal written procedure and time marking process must be used if butter is to be stored at room temperature. It must be marked for the time it starts in the temperature danger zone and the time it will be discarded within 4 hours. The butter cannot be rechilled. Butter and any butter/margarine blends must be cold held properly or time as a public health control can be used. * This is a repeat violation from 2013. [3] CFPM or person in charge present; certificates posted as required This restaurant is a risk category 3 health permit and requires a full time(at least 30 hours) employee to be designated to this facility. A list of Certified Food Safety Instructors was given to operator at time of inspection. This must be completed within 30 days. General Comments that relate to this Inspection No cooking observed at time of inspection. Cold holding temperatures recorded:Sliced tomatoes @ 43 F; shredded cheese temped between 45-48 at makeup table. Discussed with operatort to monitor cold holding of food by temping food with a thermometer at makeup table. Cold holding of potentially hazardous foods shall be at 40 F or lower. Veggie burger temped at 42 F and ham slices at 43-47 F. Quat sanitizer bucket recorded at 200 ppm. Chlorine dishwasher recorded at 200 ppm. Dry storage checked OK. * Do not allow employees to store personal artifacts such as handbags on top of beverages in back storage room. * Corrected on site. Observed proper cooling of gravy in ice water baths.Walk in refer recorded at 42 F; upright 2 door reach in freezers temped between -2.3 to-4.7 F.All employee drinks properly stored and covered. * Do keep dumpster lid closed when not in use *	6/19/2014	Routine Inspection 1st	92
General Comments that relate to this Inspection All violations corrected at time of inspection. Thank you. Dishwasher recorded with 100 ppm chlorine. All leaks at plumbing fixtures repaired.Drawer for utensils storage cleaned.	10/3/2013	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Observed approximately 20 pounds of margarine and one gallon of whipped butter stored improperly at room termperature on grill line. Observed whole raw shell eggs stored on counter of makeup table with a recorded temperature of 69.5 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Reviewed with operator PHF potentially hazardous foods cold and hot holding temperature requirements. Butter and margarine cannot be stored at room temperature. Discussed using time as a public health control. PHF foods cannot be stored in the temperature danger zone for longer than 4 hours. Foods that are stored in the temperature danger zone from 40-140 F must be time marked for the time it starts in the temperature danger zone and the time the product will be discarded 4 hours later. All food that is stored in this manner must be discarded within 4 hours. It may not be rechilled; reheated or used. * Approximtely 20 pounds of margarine discarded; operator stated that the margarine had been out of temperature longer than 4 hours. Butter and eggs were placed into cold holding unit recorded below 40 F. Both items were held in the temperature danger zone for less than 2 hours. Corrected on site. Recorded diced turkey with recorded temperature of 48.1 F and sliced cheese at 52 F. Both items placed into cold holding unit recorded < 40 F. [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized 140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Observed chlorine dishwasher with chlorine levels above 200 ppm. Lower chlorine concentration to be at levels between 50-100 ppm. Dishwasher must be checked daily to monitor for proper sanitization levels. [1] Storage; handling of clean equipment / utensils Observed food tongs stored improperly at makeup table/cold holding unit. Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination. * Corrected on site. Observed clean eating utensils stored in visibly dirty holding containers at hostess station. Discussed with operator to clean containers on a regular basis. [1] Installed; maintained Observed leak at handsink at hostess station and leak at scullying spray tube next to dishwasher in back kitchen. Must have hot and cold water under adequate pressure with no leaks. General Comments that relate to this Inspection Cold holding temperatures recorded:Diced ham @ 40 F; diced tomatoes @ 37.2 F; shredded cheese @ 41.4 F. No food observed cooking at time of inspection. Restaurant serves raw and undercooked foods such as eggs and consumer advisory posted on menu. Hot holding temperatures recorded:Country gravy @ 154 F and chicken noodle soup @ 153 F. Reviewed with operator 2-step cooling process for hot foods. Hot foods must be rapidly cooled from 140 F to 70 F within first 2 hours and than cooled from 70 F to 40 F within 4 hours. Hot foods must be cooled properly. The first requirement must be met before the food can be cooled from 70 F to 40 F within 4 hours. Handsinks properly stocked. Cold holding units checked OK and within regulations. Walk in refer recorded at 38 F. Foods date marked. Food properly stored; no raw over ready to eat foods. Chemicals properly labeled. All personal drinks covered with a lid and a straw provided. Kitchen observed clean and organized.	10/1/2013	Routine Inspection 1st	89
[2] Food protected during storage; preparation; display; service; transportation Facility shall maintain raw shell eggs under refrigeration; please only keep out what is needed for a meal rush. Raw shell eggs are a potentially hazardous food and must be maintained at 40F or below. Facility may also keep raw shell eggs deep in ice if they wish to keep product out. General Comments that relate to this Inspection The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; hamburger cooked to 162F; tomato bisk at 176F; biscuits and gravy at 177F; eggs benedict at 164F.Cold-holding checked good; tomatoes at 37F; ham at 38F; raw ground beef at 35F; cheese at 43F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization; please provide chlorine chemical test kits for dishwasher. Dishwasher provider supplied iodine test strips which are not needed.Quatinary ammonia dispensing at 200-400ppm; please change all sanitizer buckets every 2-3 hours or when organic load is high. All sanitizer bucket concentrations checked good except for one.All refrigeration and freezer temperatures checked within regulation; food stored properly and dated.Handwashing stations checked stocked and functional; observed handwashing. Recommend glove use with ready-to-eat food products.Reviewed employee illness protocols.Kathy Williams is scheduled to complete an approved Washoe County Certified Food Protection Manager course within (60) days.	12/11/2012	Routine Inspection 1st	98
General Comments that relate to this Inspection Ok to operate; ok to issue permitConstruction ok-indirect drains where needed-refrigeration ok-All surfaces smooth and cleanable-Backflow preventers in place-hand sinks okFacility will be a risk category 3. A minimum of one full time Washoe County Certified Food Manager is required on staff at all times. List of instructors provided.**A second permit is required for soda fountain. Snackbar application provided. Operations may be begin but permit must be issued within 2 weeks.	11/16/2012	Opening Inspection	100

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