- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; beans at 180F; chili at 198F; rice at 171F; meat sauce at 173F.Cold-holding checked good; avacado at 37F; sour cream at 36F; potato salad at 39F; cheese at 40F.Dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets available with ~200ppm quaternary ammonia.All refrigeration and freezer temperatures checked within regulation; walk-in at 36F. Products properly stored and labeled.Reviewed new food regulations concerning no bare hand contact with ready-to-eat foods and date marking of all prepared foods.Handsinks all stocked and functional; observed handwashing.Sanitation checked excellent.Certified Food Managers on record:Carlos Saldan-Torbio M120622; Exp; 03/14/2017Frank Gibson; M120048; Exp; 01/09/2016Russel D Block; ServSafe 9051652; Exp; 04/30/2017Armando Camarena; M140703; 04/30/2019Justine Dunn; M130111; 12/10/2017Michael Shute; M140698; 04/29/2019No failed exams or new Certifications.
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10/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; beans at 147F; marinara at 148F; chili at 154F; rice at 178F; meat sauce at 153F.Cold-holding checked good; hot-dogs at 38-42F; raw ground beef at 37F; roast beef at 38F; roast turkey at 36F.High temperature dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration and freezer systems checked within regulation; products properly stored and labeled. Handsinks checked stocked and functional; observed handwashing and glove use.Sanitizer buckets available at all stations; quatinary ammonia checked at 200-400ppm.General sanitation checked very good***
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11/7/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; marinara at 162F; beans at 165F; meatballs at 139F; cheese sauce at 144F; chili at 168F; tomato sauce at 143F.Cold-holding checked good; cooked and cooled chicken wings at 42F; garlic at 43F; potato salad at 38F; sausage at 41F; mango/salsa at 42F.Dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets checked at 200-400ppm quatinary ammonia.All refrigeration and freezer systems checked within regulation; walk-in refrigeration and freezer units very organized with proper date codes.Handsinks checked stocked and functional; glove use with ready-to-eat foods.
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11/15/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility very cleanHot holding @ 170F+All refrigeration @ 40F or below-burgers @ 38F-chx wings @ 38FAll product covered when not in useWalk @ 37FRaw product stored correctlyDishwasher @ 180F final rinseFreezer okIce machine cleanSalad make up unit @ 40F**Microwave on line could use some detail cleaning.
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5/31/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedFacility cleanLine drawers @ 39FMake up units @ 40FWalk in @ 38FSanitizer buckets @ 200 ppm quat*A small amount of caulking in the dishwashing room could use replacement**As in the main kitchen; the hand sink in the dishwashing area had been replaced with OSHA mandated eye washes. The situation is the same as in the main kitchen; where employees at dishwasher do not handle food and there are hand sinks available in the near vicinity. However; it is recommended that a hand wash be immediately available to dishwashers.
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12/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll refrigeration 40F or belowLine drawers 40F or belowRaw products stored correctlyHand sinks stockedFacility very cleanIce machine cleanDishwasher @ 180+final rinse*Walk in freezer had a small amount on frozen condensate on door window. No impact to food product.*Discussed handling of raw chicken breasts from line drawers with line cook.
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7/22/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanCooks knowledgeableCooked chicken - 168FAll reefer units @ 40F or below; equipped with thermometersSanitizer buckets in place; 200ppmHand sinks stocked; hand washing observedRaw product stored correctlyLine drawers holding @ 40FGloves worn to pull raw product from line drawersDishwasher @ 180F
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4/7/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stockedWalk-in cooler at 36 degrees FSausage at 35 degrees FPastrami at 37 degrees FHot holding temps goodMeat balls at 170 degrees FChilli at 180 degrees FSanitizer bucket at 200 ppm QuatHigh temp dishwasher at 180 degrees FDiscussed importance of proper employee hygiene/handwashing and proper glove use. Also discussed mandatory 48 hour exclusion rule for employees ill with vomiting or diarrhea. Employees ill with vomiting or diarrhea must be excluded for 48 hours minimum after their last bout of illness.
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7/9/2008 | Routine Inspection 1st | 100 |
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