| No violation noted during this evaluation. | 12/28/2015 | Follow Up LOC |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cut melons temped at 45 degrees. Cut cabbage temped at 50 degrees.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods held past 7 days in the walk-in cooler. Corrected by voluntarily discarding the foods.
- Sanitizers
Observation: Sanitizer in buckets in the kitchen below required level. Corrected by using the solution at the calibrated sanitizer station.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Fish temped at 131 degrees. Corrected by heating the fish back to temp and keeping it in the oven.
|
12/21/2015 | Regular |
| No violation noted during this evaluation. | 02/17/2015 | Follow Up LOC |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Foods held at hot hold prior to the buffet line are below required temps at 108 to 120 degrees. Corrected by resealing the hot hold machine and cleaning the coils on the motor.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Foods on cold hold above 40 degrees in the buffet line (50 to 60 degrees).
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The hot chocolate machine (at the buffet) not clean to sight or touch.
|
02/16/2015 | Regular |
- Drying agents
Large dishmachine final rinse temp was less than 180, and strip did not change. Maintenance staff adjusted and this was corrected. Corrected at time of inspection
- Mechanical warewashing equipment, hot water sanitizing temperatures
Large dishmachine final rinse temp was less than 180, and strip did not change. Maintenance staff adjusted and this was corrected. Corrected at time of inspection
|
10/15/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Conveyor dishmachine - water pressure at final rinse must be 15-25 psi. All glass washes at bars on gaming floor must sanitize at 50-100 ppm chlorine. Corrected at time of inspection
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area Corrected at time of inspection
|
07/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
06/12/2013 | Routine |
- Drying agents
Pressure gauge for big dishmachine must register 15-25 psi at final rinse. Glassware dish machine at gaming floor bar: must sanitize at 50-100 ppm (no sanitizer was feeding through. Until repaired, all glassware must be sanitized manually or run through other dish machine).
- Shucked shellfish, packaging and identification
Ruthie's: all containers of food must be correctly labeled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Ruthie's: Ready-to-eat, potentially hazardous food must be date marked. May keep food 7 days if held at 41 degrees or below.
- Preventing contamination from equipment, utensils, and linens
Big Drop: polyurethane cutting boards must be resurfaced or replaced when they become deeply scored and stained.
- Eating, drinking, or using tobacco
Ruthie's: personal drinks for employees must be kept in a covered container. Corrected at time of inspection
|
06/06/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
|
04/12/2013 | Routine |
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