- [2] Food protected during storage; preparation; display; service; transportation
50) HAD STEAKS ON TOP THAT WERE BETWEEN 53-56 DEGREE F NEED TO GET TO 41 DEGREE F OR BELOW USE ICE BAGS ON TOP TO HELP COOL TOP STEAKS.
- General Comments that relate to this Inspection
RESTAURANT OKSALAD BAR GOOD ALL TEMPS OKMADE TO ORDER NOT ALOT OF HOT HOLDING HAND SINK OKPRODUCT IN DRAWERS CHICKEN 39 DEGREE F; FISH 42 DEGREE F.REFER WAS OK PROPERLY STORED PRODUCT 38 DEGREE F WENT OVER GLOVE USEMASTER CFPM LIST ON FILE
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10/16/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:CLOSED FOR THE NIGHT HANDSINK OKLINE REFERS OK NO PRODUCT BRING DOWN NIGHTLYREFER SHARED WITH LA STRADA OKTHERMOMETERS AGAIN NOTHING HOT HELD MAINLY COOK TO ORDER DISHWASHER HIGH TEMP 195 DEGREE F
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10/22/2014 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
90) On the salad bar had all the scoops laying on top of all the product; food contact touching product; stick in or next to to prevent the food contact from coming on contact with the food causing a cross contamination issue.
- General Comments that relate to this Inspection
Notes:Restaurant very clean and good flowHandsinks all goodHot holding prime ribs at 111-132 pull most done and finish off in oven. Mashed potatoes at 140-152All steaks cold held at 45-50 on top below 40 at bottom. Chicken 41 degree FAll fish at 39-41 degree F All product olrdered nightly and brought down from butcher shopSalad bar all product at 40 degree F or lower. Dishwasher goodGood Job
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10/14/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.ALL FOOD PROPERLY STORED.COLD HOLDING TEMPS GOOD - BETWEEN 40F-42F.HOT HOLDING AT 157FHIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.
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9/27/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CLOTH TOWEL STORED ON PAN OF FENNEL IN WALK-IN IN SALAD PREP ROOM. DO NOT STORE CLOTH TOWELS ON FOOD TO REDUCE THE RISK OF CHEMICALS USED IN LAUNDERING TO CONTAMINATE FOOD. CORRECTED ON SITE.FOUND BLACK PLASTIC TRASH BAG WITH ROLLS IN IT IN REACH-IN UNIT. DO NOT USE AND TRASH BAGS TO STORE FOOD IN TO REDUCE THE RISK OF CONTAMINATION OF PRODUCT. MUST ONLY USE FOOD GRADE MATERIAL TO STORE FOOD. ROLLS VOLUNTARILY DISCARDED.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE BROKEN GASKET ON 3RD COLD DRAWER ON COOK LINE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOODS COLD HOLDING TEMPS - 40F-44F.GOOD HOT HOLDING TEMPS - 140F-156F.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.DISCUSSED PROPER COOLING PROCEDURES - USING ICE WANDS.REMIND STAFF TO TRANSFER CONTENTS OF TIN CANS TO FOOD GRADE CONTAINERS ONCE OPEN.
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10/27/2011 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CLOTH TOWELS COVERING PANS OF FOOD IN WALK-IN. DO NOT USE CLOTH TOWELS TO COVER FOOD ITEMS TO REDUCE THE RISK OF DETERGENTS USED IN THE LAUNDERING PROCESS LEACHING INTO THE FOOD. MUST ONLY USE FOOD GRADE MATERIAL TO CONTACT FOOD. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD COLD HOLDING TEMPS - 38F-42F.HOT HOLDING TEMPS GOOD AT 157F.SANITIZER BUCKETS GOOD.ALL CONTAINERS USED FOR SALAD BAR ARE PRE-CHILLED PRIOR TO FILLING AND THEN PLACED IN ICE.
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11/17/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:RESTAURANT IS CLOSED BETWEEN THANKSGIVING AND CHRISTMAS EVERY YEAR.
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12/2/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Beef-barley soup at 130 F. on hot holding unit on salad bar. Corrected immediately by increasing setting so that soup was at 142 F. within 1/2 hour.
- [1] In-use food; ice dispensing utensils properly stored
Gelato scoop stored in a container of water at room temp. in between orders. Use a clean/sanitized scoop for each order or set up a system with continuous water flow for storing scoops. Corrected immediately by making additional scoops available for service.
- General Comments that relate to this Inspection
All cold hoding temps were within range (salad bar @ 38 F. - 40 F.; cooked chicken and beef in cold drawer on cook line at 38 F. - 42 F.; internal temps in walkin at 38 F. - 40 F.). Internal cook temps - fish at 145F. - 179 F.; med. rare steak at 127 F.Agreed to give management until 11/20/2008 to post consumer warnings for uncooked or partially cooked animal products as Chef stated that casino advertising department will need to complete this requirement. If consumer warnings are not provided after this date; points will be deducted.
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11/7/2008 | Routine Inspection 1st | 97 |
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