Un Caffe Italian Bistro, 9333 Double R Blvd, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Refrigerators' thermometers checked all at below 41 F.Walk-in coler at 37 F.Sliced swiss cheese 38 F; pasta 37 F; tomatoe sauce 37 F; lassagna 35 F in walk-in cooler.High temperature dish machine checked at 151 F on wash and 181 on sanitization rinse cylce.Noted hand sinks stocked and functional in all areas.Noted facility to be kept very clean.Employee glove use policy is in place to prevent bare hand contact with ready to eat foods.Only one CFPM in this facility; CFPM on duty all hours of operations; has been certified for over one year. facility meets CFPM requirement.
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Bar refrigertor's thermometer at below 41 F.Noted alochol sign posted as required.Noted bar to be kept very clean.
|
8/19/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Pasta 40 F in refirgerated prep unit.Walk-in cooler at 37 F. meat sauce bucket 38 F; tomatoe sauce bucket 40 F; smoked mozarella cheese 37 F in walk-in cooler.Freezer at -7 F.High temperature dish machine observed at 148 F on wash and 181 F on final rinse for sanitization.Quat sanitizer checked at 200 ppm concentration in sanitizer bucket with wiping cloth.Noted hand sinks stocked and functional in all areas and in restrooms.Proper cooling procedures described for cooling of sauces. Ensure that sauces cool from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first 2 hours of cooling.Noted common dumpster enclosure to be clean. Noted facility to be kept very clean and organized in general.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Bar refrigerator at proper temperature.Noted alcohol advisory sign posteed as requiredNoted bar to be kept very clean and organized.
|
8/1/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening inspection conducted to add bar permit to existing restaurant.Ok to issue permit to operate.Hand sink stocked and operational; keep soap dispenser unobstructed. Corrected at this time.Bar not used on regular basis; wait staff serve drinks to customers from bar.Bar kept very clean and neat.Risk category 1 assigned for bar permit; No CFPM required for bar.
|
4/30/2014 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
The Certified Food Protection Manger has completed certification course and has obtained WCHD certificate. Keep the latter certificate is posted in the establishment. CFPM requirement has been met.
|
11/14/2013 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
WCHd certificate of the Certified Food Protection Manger is expired. expiration date 2/28/3013.Facility requires minimum of one staff who is full time and who has a current WCHD certificate. Must complete a certification class by 8/12/2013
- General Comments that relate to this Inspection
All refrigeration units and walk-in cooler at below 40 F.Product temperatures checked were 40 F or below.Nted all hand sinks stocked and functional.Dish washer operating at 148 F on wash and 181 F on final rinse.Quats sanitizer checked at 200 ppm concentration in sanitizer bucket.Facility noted to be kept very clean in all areas.Tray with cloth towels at hand sinks in restrooms are for single use only.Alcohol warning sign noted posted as required.
|
7/11/2013 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed operator storing an open tin can of anchovies in the prep cooler at the make line and open tin can of coconut cream in the reach in cooler at the bar. Once tin cans with liquid contents are opened; the contents must be immediately used or transferred to a food grade container to prevent the leaching of metals from the can into the food.
- General Comments that relate to this Inspection
RECOMMENDATIONS; OBSERVATIONS & REQUIREMENTS:- Ensure that sanitizing machines and solutions are at the proper temperature/concentration prior to start of shift (e.g. quat ammonia pre-mix at the 3-compartment sink tested 0ppm at the start of the inspection - corrected on-site). Maintaining a sanitation log may help prevent future occurrences.- The chef is currently ServSafe registered through the culinary institute. Advised that Washoe County does not automatically recognize ServSafe certification and operator must obtain reciprocity or obtain certification from an approved WCHD instructor (course list to operator). Advised 60 days to obtain (by 9-25-12).- Continue to ensure that there are no hoses connected to the mop sink faucet as there is no backflow prevent device (e.g. vacuum breaker) integral to the faucet. In the event a hose will be used; a threaded vacuum breaker may be installed between the hose and the faucet.- All product and refrigeration temperatures were at levels required by regulation (reach-in 38F; walk-in 30F). No hot held product at the time of inspection.- The facility was very clean and well organized. All products were clearly labeled and properly stored. All fixtures (hand-sinks; etc.) were stocked and operational.
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7/25/2012 | Routine Inspection 1st | 98 |
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