- General Comments that relate to this Inspection
Notes:-Permit only used a couple times a year.-All food is prepared in the main kitchen.-Only hot holding occurs in this kitchen.-Hand sink properly stocked.-Dish washer sanitizer at 100 ppm chlorine.-Lights properly shielded.-Prep sink ok.-All items stored at least 6" off the ground.
- General Comments that relate to this Inspection
Notes-All reach-In draws on cook line have been repaired.-All units holding between 38-40F.
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6/30/2015 | Routine Inspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Product moved to another reach-In holding at 37F.
- General Comments that relate to this Inspection
Notes-Reach-Ins under cooking line not holding temps. All product moved to another reach-In holding at 37F until units can be repaired.-All hand sinks properly stocked and used.-Reach-In 39F.-Reach-In 38F.-Reach-In 39F.-Walk-In 38F.-Walk-In 39F.-Hot holding-Gravy 155 F.-Chili 156 F.-Pork 163 F.-Chicken 165F.-Cold holing -Hamburger 45F.-Steak 45F.-Bacon 45F.-Sausage 45 F.-All cold holding products moved to another Reach-In holding at 37F.
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6/4/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes-Hand sink properly.-Dish washer sanitizer at 100 ppm chlorine.-Lights properly shielded.-Prep sink ok.-All items stored at least 6" off the ground.-Permit only used a couple times a year.-All food prepared in main kitchen.-Only hot holding in this kitchen.
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8/27/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Three compartment sink ok.-Test stripes available.-Sanitizer in three compartment sink at 300 quat.-Dish washer sanitzer at 100 ppm chlorine.-Hood clean.-All scoops properly stored.-Freezer 2F.-All items stored at least 6" off the ground.-All lights properly shielded.
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9/18/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding at 170-190 degree F.2) Wash machine at 100 ppm3) No product currently.4) Shared kitchen between the Branding Iron.5) Handsink ok.Ok to oeprateCheck score at WashoeEats.us
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8/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hardly used.2) Refer 40 degree F no product3) Hot food brought up4) Dishwasher at 100 ppm5) Handsink stocked ok
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9/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig. @37FDishwasher used for flatware - tested - 100 ppm ClAll surfaces and pep equipment was clean** Note: This is a Banquet kitchen that is sporadically used throughout the year - was not in service at time of insp.
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6/15/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink fully stockedDishwasher used for flatware - tested -100 ppm ClReach-in refrig. @35F**Note: No food present as this kitchen is only used for Banquets
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6/22/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Dish washer 100 ppm chlorine.-Reach-In 38F.-Only used for Banquets (Event Based).
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6/24/2008 | Routine Inspection 1st | 100 |
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