- [3] CFPM or person in charge present; certificates posted as required
This Banquet kitchen is required to have at least one full time Certified Food Protection Manager that directly oversees the food handling operations of this kitchen. * Full time is defined as a 30 hour employee.
- General Comments that relate to this Inspection
No food being observed being prepped or being cooked at time of inspection. Cold holding units checked OK and within regulations < 41 F.High temp. dishwasher noted at 180 F. Do clean all food traps and maintain in a clean and sanitary manner to prevent odor and vermin attraction. Please post handwashing signs in each restroom and at every handsink. Reviewed with operators handwashing procedures. Recommend creating a standard operating procedure for handwashing training for all food handlers who work in banquets. Review no bare hand contact with ready to eat foods. Gloves; tongs or tissues may be used to handle ready to eat foods. Food handlers must wash hands before putting on clean gloves.* A reinspection is required.
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3/24/2016 | Routine Inspection 1st | 97 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed sticky residue on soda machine.Clean machine and maintain on regular cleaning schedule.
- General Comments that relate to this Inspection
Notes:-This area not in use at time of inspection. No food preparation is done in this area. It is only used as needed when serving and cleaning up after banquets.-handwash stocked-dishwasher measured at 188F for final rinse-no refrigeration in this area-single use and serving items properly stored-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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5/27/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-facility is dishwashing and storage area only-hand sinks stocked-clean dishes/utensils stored properly-dish machine checked at 180+ for rise cycle-discussed employee health policies. Ensure employees with gastrointestinal symptoms are excluded for the duration of the illness and 48 hours after symptoms stop.
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5/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-facility contains dish machine; banquet dish/utensil storage and drink service area-hand sinks stocked-clean dishes/utensils stored properly-discussed cleaning/sanitizing procedures for coffee/soda machines with no problems noted-dish machine checked at 180F for rinse cycle-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of illness and 48 hours after symptoms stop.
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7/30/2013 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed in back of dishwasher area - pile of tortilla chips spilled on floor. Correct by the end of 5/5/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Walk in freezer 0 f. All food products frozen. Dishwasher at 200 f final rinse. Handsinks stocked and accessible. Equipment; utensils; and plates clean and stored properly. Server area clean and well maintained.
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5/4/2012 | Routine Inspection 1st | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Above 3 compartment sink apply new caulking. Correct by 5/10/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 40 f. All food products stored properly.Walk in Freezer 0 f. All food products frozen. Floor; walls; ceiling clean.Handsinks stocked properly w/ soap and p-towels. Server area - clean.Water fillup area - All nozzles work properly. Dishware and cups clean and stored properly.Pot sink wall clean. ***All correction/violation items have been completed from opening inspection.
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5/6/2011 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed in server area shelving dirty with food and drink debris. All areas must be cleaned on regular basis to maintain sanitary conditions. Correct by 3/27/11.
- [1] Installed; maintained
Observed in server area first and second drink fill up stations - nozzle on left leaking when nozzle is squeezed to dispense water. All nozzles must be working properly with no leaks. The other nozzle area is not working but at fixture water leaking - this area must be rpeaired with a new water station or leak must be repaired. Correct by 4/5/11.Observed handsinks dripping water when water has been turned off. All handsinks must be repaired with no water dripping after water is turned off. Correct by 4/5/11.Observed large 3 compartment sink running constant water out of faucet when shut off. Repair by 4/5/11.3 compartment sink area must be cleaned on walls above and around sink area. Observed food debris still in garbage spray off area. **Above 3 compartment sink area caulking in bad condition - all caulking above sink must be repaired with new caulking that is smooth; sealed; and easily cleanable.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Behind and by the entry doors to the banquet area/server area the following must be repaired:1. Coving in need of repair.2. Behind left door on south wall tile wall has hole. All surfaces must be smooth; sealed; durable and prevent harborage of vermin.3. Coving in need of repair on southeast wall.4. Repair holes in wall in dishwasher area on east wall.**Correct by 4/5/11.**Observed walls in Walk in unit dirty with food stains. Observed fan guards dirty w/ dust debris. Clean on regualr basis to maintain sanitary conditons. Correct by 3/27/11.**Observed handsink in server drink area with hole in the wall where piping comes out of wall. Replace hole with a panel that is smooth; sealed; and easily cleanable. Correct 4/5/11.Observed ceiling in dishwasher area with cracks and paint peeling. All walls and ceilings must be in good repair. Correct all areas that are not in good condition. Correct by 4/5/11.
- [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.370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed in banquet dishwasher area light shields cracked and light bulbs out throughout banquet area. Correct all by 4/5/11.
- [1] Rooms and equipment - vented as required
Observed ventilation covers missing in dishwasher banquet room. All covers must be re installed throughout banquet area. Correct by 4/5/11.
- General Comments that relate to this Inspection
Opening inspections:Walk in coolers in banquet coffee area @ 40 f. Walk in cooler 40 f. Floors and equipment ok. Dishwasher @ 178 f final rinse. Handsinks stocked properly.
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3/25/2011 | Opening Inspection | 95 |
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