- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; sweet and sour soup at 148F; gravy at 137F; chicken cooking at 179F.Cold-holding checked good; turkey at 38F; cheese at 37F; ham at 36F; ground beef at 42F.Dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration units checked within regulation at 41F or below; food products properly stored. (please ensure all products have date codes (day of preparation). Maximum hold time is (7) days at 41F or below.Reviewed new regulations concerning no bare hands with ready-to-eat foods and date marking.Handsinks stocked and functional; observed handwashing.Sanitizer buckets available with 50-100ppm chlorine.Two Certified Food Managers on record:Curtis Taylor; M150024; Exp; 12/17/2019Todd Harmon; M120784; Exp; 10/22/2017
|
9/4/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean equipment handles; shelves; reach-in refrigeration systems; and gaskets as needed. (this is important in preventing cross-contamination)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair walk-in refrigeration floor and walk-in freezer floor (entrance areas); floor areas must be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked cook; turkey and roast beef at 36F; cooked and cooled turkey in walk-in refrigeration unit at 38F; cooked and cooled clam chowder at 37F; cheese at 42F.Hot-holding/cooking checked good; hamburger cooking at 163F; cherry topping at 176F; marinara at 178F.High temperature dishwasher checked at >180F on final rinse sanitization.Handsinks stocked and functional; observed handwashing and glove use with ready-to-eat foods.Sanitizer buckets checked at proper concentration of quatinary ammonia.All refrigeration and freezer temperatures checked within regulation.Recommend NSF commercial microwaves for kitchen****
|
9/3/2014 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall perform a deep cleaning on ice-machine; observed some growth. Empty all contents and wash; rinse; sanitize; and allow to air dry.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drains as needed; observed some with build-up.Facility shall clean walk-in refrigeration and freezer floors as needed; some areas observed with build-up. (maintain clean).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; tamato soup/bisk at 163F; pea/bacon soup at 183F.Cold-holding checked good; cooked and cooled steaks at 37F; prime rib at 38F; ham at 36F; turkey at 38F.Handsinks stocked and functional; observed handwashing. Reviewed glove use with ready-to-eat foods.All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature at approximately 36F.Three-compartment sanitization procedures and dishwasher use within regulation.Sanitizer buckets available with proper chlorine concentration (50-100ppm chlorine).note: cutting boards are almost due for replacement; they should be smooth and easily cleanable.
|
7/17/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedRestroom stockedAll refrigeration @ 40F or below-make up units @ 38; 40; 39F-chx cubes @ 38F-ham @ 38F-sausage @ 40FRaw product stored correctlyWalk in @ 40FDishwasher @ 180F final rinseSlicer cleanSanitizer bucket @ 100ppm chlorineFacility clean*Ice machine ready for cleaning-discussed storage of ice scoops with operator*CFM will be leaving shortly. Advised operator that in addition to the needed CFM in the snackbar; a second employee should be sent; as one will be required in restaurant as well.**A few very minor maintenance items were observed - hand sinks had very small leaks and small amount of frozen condensate in freezer.
|
8/23/2012 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors under cook line; under dry storage shelving; and behind equipment need cleaning. Clean thoroughly and maintain in order to prevent pest attraction.
- General Comments that relate to this Inspection
Hand sinks stockedIce machine cleanFacility overall clean*Reviewed need to comletely break down and clean slicer within 4 hours of use. Operator will review importance of procedure with staff.*Discussed need to train staff to wipe down often overlooked areas such as microwaves; door push plates; ticket machines; walk in handles; etc. Sanitizer cloths are a great tool for this.Dishwasher @ 180+F final rinseSanitizer buckets @ 50ppm chlorineAll refrigeration @ 40F or below-hard boiled eggs - 38F-cooled soup - 39FNo cooling practices observed; but all temperatures ok-reviewed cooling practices with operator. Operator was familiar with cooling requirements of 140F - 40F within 4 hours.Raw product stored correctly*Discussed eggs being treated as a raw product and stored below ready to eat foods.Orkin is PCO-reviewed pest control reports; no activity noted**Discussed several corrections listed on pest control reports and how they were being addressed (minor issues). It was unclear how reports were being reviewed and corrections made. Discussed the issue with maintenance operator and chef and suggested that it was very important to make any corrections required by their PCO to prevent future issues. Operator will develop clearer procedure on handling of reports and fax inspector next report with clear indication of how any issues noted are being addressed.
|
7/28/2011 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
There is a slight accumulation of pink mold on the inside drop chute of the ice machine ice bin - Clean (dump; wash; rinse and sanitize) and maintain clean.
- General Comments that relate to this Inspection
NOTES:- All observed temperatures were within regulation (french onion soup = 170F; reach-ins 38F; 34F; walk-in 35F and walk-in freezer 0F).- Dish machine rinse temperature observed 186F- Sanitizer wipe down water observed residual concentration of bleach 100ppm- All hand washing stations were stocked and operational- Facility clean and well organized. Some minor debris accumulation on the floor of the produce walk-in under the shelving.- The faucet on the spray arm next to the dish machine is starting to fail. The the valves are fully closed there is still a flow of water through the spray head when activated. Repair to prevent catastrophic failure.
|
5/20/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:1) Chef Chad Cliffe has taken the CFPM course (Barritone Schools) and passed a couple of months prior. He has not yet obtained reciprocity (ID card and input into the Washoe County system). Obtain reciprocity by Friday 5/15/09 to prevent a 3-point violation.2) The following hot holding temperatures were observed: french onion soup 156F (soup steamer); potato 153F (hot holding cabinet); beef dish 135F (hot holding cabinet).3) Ensure that sanitizer bucket water; when made with quatenary ammonia based sanitizer is made up at 200ppm or per manufacturers instructions.4) Make sure that all white powders are labeled to prevent misuse.
|
5/13/2009 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Hand sinks were fully stockedReach-in refrig @ 37FWalk-in Refrig #1 @34FWalk-in REfrig #2 @35FWalk-in Frzr @-5FTemps noted: Turkey slices @35F; Hot potato soup @183F; Cold "cooked" Turkey Breast @41F; Carnitas @ 152F; Sheperd pie @148FHi-temp dishwasher used - rinse cycle temp @ 187FDumpster area cleanRestrooms cleanObserved constant employee handwashing
|
5/2/2008 | Routine Inspection 1st | 99 |
Restaurant representatives - add corrected or new information about Thunder Canyon Restaurant, 19 Lightning W Ranch Rd, Washoe County, NV »