- General Comments that relate to this Inspection
Cold holding unit one door was put out of service on day of reinspection on 01/29/16. All other violations corrections at time of reinspection. Thank you.Hot boxes with PHF foods temped above 135 F. Butterly shrimp temped. @ 156 F.Handsinks properly stocked with both hot and cold running water on mobile handwashing units. Liquid soap and sanitary towels provided. Cold holding unit checked OK and within regulations.Yolanda Cruz is also ServSafe certified for buffet. Beatrice Muller will be taking recert in 2016 and Debra Marshall has failed intial certification.
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2/5/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.2 hotel pans of Butterfly shrimp stored in hot boxes temped between 115-117 F.Several containers of dairy milk and chocolate milk temped above 51 F. * Both items voluntarily discarded. Internal hanging thermometers shall be placed inside all cold holding units and units shall be monitored for proper cold holding by using temperature control logs. Reviewed with operators to not overstock 3 door reach in cold holding units to allow for proper air flow to cold hold foods at 41 F or lower.
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Discontinue using the one door reach in at hostess staion. Unit is unable to maintain cold holding temps. of food. Do not use this unit until repaired and reinspected for approval of use.
- [2] Food protected during storage; preparation; display; service; transportation
All desserts at dessert station shall be stored covered or a sneeze guard provided. A food handler is monitoring station but is required that all plated desserts be stored in a manner to prevent possible cross contamination from airborne particulates. All cone cups shall be stored behind customer counter and not be held for self service to prevent bare hand contact to ready to eat foods.All cold holding food shall be completely iced down. Limit the size of the food stored cold holding on ice and ensure that the food is stored at the same level as the level of ice in the cold holding bin.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.A thermometer shall be installed in the one door reach in unit at waitress station. Food inside unit temped at 45 F. Do lower thermostat and maintain food temperatures at 41 F or lower for all potentially hazardsous foods.
- [1] In-use food; ice dispensing utensils properly stored
Icecream scoops cannot be stored in standing water. If water is to be used to store icecream scoops than the water must be changed at least once an hour. It is recommended that an adequate supply of clean icecream scoops is provided and the in use utensils used are washed; rinsed and sanitized at least once every 4 hours.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed no recordable chlorine at sanitizer buckets in waitress stations. All wet wiping cloths must be stored in the sanitizing solution when not in use. The chlorine sanitizer buckets shall be changed at least once every four hours or more frequently when sanitizer solution becomes visiblty dirty.
- [4] Number; convenient; accessible; designed; installed
The bar that is temporarily set up in the banquet buffet must have a handwashing station. * Corrected on site. Bar operations closed until it can be properly set up with a handwashing station/setup with liquid soap and sanitary disposable towels.
- General Comments that relate to this Inspection
The buffet has been temporarily relocated to a banquet room on the lower level of the hotel/casino. The Elements buffet is closed upstairs for an extensive remodel. Jerry Ignatich notified health inspector of the relocation of the temporary buffet for 2.5 months and requested a health inspection.Beatrice Muller is also a food safety manager for buffet. No other food handlers are certified or plan on taking the food safety test for intiial certification this year. No food handler has failed exam for certification in buffet this last year. Notes:Portable handwashing sinks are stationed at each waitress station and noted properly stocked.Hot holding temps. recorded at buffet line:Shrimp @ 137 F; fried rice @ 140-150 F; alfredo pasta @ 131-145 F; mac & cheese @ 162 F; mashed potatoes @ 150 F; clam chowder & 155 F and chili @ 175 F. Hot boxes temps. recorded: red sauce @ 135 F.Cold holding temps. recorded:Potato salad @ 34.1 F; cut melons @ 38-43 F; salsa @ 37 F; sour cream @ 41 F; cottage cheese @ 41 F; leaf spinich @ 42 F; caprese salad @ 44 F; asian noodle salad @ 43 F; shredded cheese @ 42 F; cucumber salad @ 42 F; red velvet cake @ 39.9 and dairy milk @ 41 F. Do lower thermostat at 3 door reach in units and maintain temps. of cold holding food at 41 F or lower. Please include cold holding temps. as part of SOP routine that is in place for hot holding on buffet line.
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2/2/2016 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
Salad bar station - one unit has been taken out of service. Other unit measures at 39-40F.Reviewed time log from last night. No issues noted.Violations have been abated.
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5/15/2015 | Routine Reinspection 3rd | 100 |
- [4] Facilities to maintain product temperature
The following violations continue to exist + must be corrected within 24 hours or a reinspection fee may be accessed.Salad bar display station had the following temperatures: relish 57F; beans 59F; coleslaw 53F; dressing 47-51F; sliced tomatoes 45F. Items voluntarily discarded at time of inspection. Repair or replace unit to hold foods at 40F or below. Cold holding log given to operator. Log shall be filled out through dinner service + must be available for review on 5-14-15. Logs shall be kept to ensure food is discarded within 4 hours until units are repaired.
- General Comments that relate to this Inspection
Notes:-kettle station reach in has been taken out of service.-pizza make up unit has been replaced with new unit - ham @37F; peperoni @38F; cheese @41F.-hand sink clean; floor sink okA reinspection fee shall be accessed.
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5/14/2015 | Routine Reinspection 2nd | 96 |
- [4] Facilities to maintain product temperature
The following violations continue to exist and must be corrected within 24 hours or a reinspection fee may be accessed.Observed pizza make up unit with the following temperatures: cheese 50-51F; chopped ham 52F. Items voluntarily discarded. Unit was unplugged and removed from facility while inspector was onsite. Observed salad bar display station with the following temperatures: sliced tomatoes 53F; cheese 45F; deli meat 44F; sliced melon 41-51F; beet salad 53F. Repair or replace unit to maintain food at 40F or below or establish protocol for using time as a public health control. Observed kettle station reach in with the following temperatures: ambient 54F; steak 47F; chicken 45F. Per operator items were cut at 11 or 11:30 and will be discarded when the buffet closes at 2pm.
- [1] Installed; maintained
Observed floor sink in salad bar area plugged and water on the floor. Repair floor sink to properly drain.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed food in handsink in salad bar service area. Handsinks must be free of debris at all times and only used as a handsink.
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5/13/2015 | Routine Reinspection 1st | 93 |
- [4] Facilities to maintain product temperature
Observed walk in with ambient air temp of 44F; cooled noodles 46-47F (dated yesterday); cooling rice 61-65F (made today); cheese 47F; chopped beef 55F (dated yesterday). Noodles and beef voluntarily discarded. Rice moved to blast chiller to finish cooling. Do not use unit until repaired or replaced and holding food at 40F or below.Observed pizza make up table with ham at 50F; cheese at 49F; sliced ham and turkey 46-47F; dated 5-1-15. Items voluntarily discarded.Do not use unit until repaired or replaced and holding food at 40F or below.Observed kettle station reach in with chicken at 47F; steak at 48F; sprouts at 50F. Items voluntarily discarded. Do not use unit until repaired or replaced and holding food at 40F or below.Cold holding on line measured 45-50F throughout. Per operator food is turned over several times an hour. Food must be kept at 40F at below or if time as used as a public health control; a written SOP must be availble for review by the health authority stating how time will be monitored to ensure that food is not kept in the temperature danger zone longer than 4 hours total.Temperature logs are kept for units. Reviewed temperature logs. Units have been running high (45-48F) for several days. Review with all employees that monitor temperatures that when a temperature above 40F is found they MUST notify a supervisor so that appropriate corrective action can be taken.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board of pizza make up unit with stains and deep grooves. Resurface or replace cutting board so that the surface is smooth and easily cleanible.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-gloves in use; discussed future regulations of no bare hand contact with ready to eat food; discussed glove use procedures with no issues noted-discussed cooling procedures with no issues noted.-final cook temperature of fried fish at 195F; discussed proper cook tempertures with no issues noted-sea food walk in at 39F. Freezer at -10F. -all hot holding checked ok - 150F and above. -Items left on the line at the end of the night are discarded.-dishwasher checked at 187F for final rinse-food stored properly; no cross contamination issues noted-chemicals labeled and properly stored-discussed thawing procedures with no issues noted-sanitizer bucket checked at 400ppm quat. Cloths properly stored.-date marking procedures in place; FIFO procedures in place-facility is clean-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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5/6/2015 | Routine Inspection 1st | 94 |
- [4] Facilities to maintain product temperature
Pizza buffet reach-in still not functional - unit has been taken out of service until repaired *repair unit to maintain 40F or less prior to operation or replace with functioning unit. Facility has adequate alternate refrigeration.
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected with the exception of the following.
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5/19/2014 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
040) Cold holding units (pizza buffet make-up unit and pizza prep. unit) not maintaining proper temperature (holding at 48F to 50F). Product inside; cheese; pepperoni; olives at 47F to 51F moved to alternate unit. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Installed; maintained
Observed leaking pipe in prep. sink -Repair leaking pipe
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future requirement of no bare hand contact with ready-to-eat foods-cold holding buffet line: -dessert display unit at 35F -salad reach-ins less than 40F -cheese; dressings; salads all less than 40F-hot holding: -soups; sliced pork; chicken; pasta all 140F to 180F-time used as a control for pizzas - per operator; pizza rotated every 30 minutes-north walk-in at 38F -shrimp; deli meats all less than 40F-southeast walk-in at 40F -cooked beef; raw beef 48F *per operator; product had been removed from walk-in for cleaning – monitor product to ensure temperature is 40F or below-wiping cloth sanitizer buckets at 400 ppm quat-chemical test kits availabledishwasher at 190F for rinse cycle-products labeled and dated; discussed date marking procedures with no problems noted-discussed cooling procedures with no problems noted-raw product stored properly - no cross-contamination issues noted-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms are excluded for the duration of illness and 48 hours after symptoms stop.
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5/14/2014 | Routine Inspection 1st | 94 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) High temperature dishwasher not achieving proper sanitizing rinse temperature at time of inspection. Unit repaired and checked at 180F for rinse cycle by the end of inspection.
- [4] Number; convenient; accessible; designed; installed
300) Observed 2 hand sinks in the buffet line area obstructed. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Corrected on-site
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-buffet line hot holdig: -soup; rice; beans; ground beef; turkey; mashed potato 158F to 180F-buffet line cold holding: -potato salad; cheese 38F to 40F-walk-ins all less than 40F -cooled pasta 40F -raw fish; pork and chicken 37F to 40F-discussed cooling procedures with no problems noted-wiping cloth sanitizer buckets at 200 ppm quat-food and single service items stored 6" above ground-discussed employee health policies
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10/11/2013 | Routine Inspection 1st | 92 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Will need to install thermometers inside reach in coolers and freezers throughout buffet area. Correct by 8/3/12.
- [1] Installed; maintained
Observed small leak of water down side of dishwasher. Major leak has been repaired from 7/11/12 inspection. Repair small leak by 8/3/12.
- [1] Lighting provided as required; fixtures shielded
Lighting in dessert refrigeration not repaired. Replace light bulb in refrigerator display case toensure proper cleaning and food protection. Correct by 8/3/12.
- General Comments that relate to this Inspection
Re-inspection:Refrigeration in Border area is shut down not using that area. All leaks in reach in coolers have been repaired. Leaks in plumbing for 3 compartment sinks repaired. **All other violations from 7/11/12 inspection has been corrected.
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7/27/2012 | Routine Reinspection 1st | 97 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed cold holding unit at 70 f on border side of buffet. All food was removed. GSR has adequate refrigeration. Reach in must be repaired by 7/14/12.
- [2] Food protected during storage; preparation; display; service; transportation
Observed in salad area - reach in cooler condensation unit leaking water. Reach in cooler must be repaired and not used until repaired. Correct by 7/20/12. All food removed.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Provide thermometers inside all coolers throughout buffet line and kitchen. Correct by 7/20/12.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed cutting boards in pizza area dirty with food stains. All cutting boards must be clean and free of stains. Correct by 7/13/12.
- [1] Installed; maintained
Observed leaking from valves on top of dishwasher. Water is leaking on to floor when dishwasher is operating. Correct by 7/20/12.Observed shallow pans filled with standing water under large 3 compartment sink. All pipes under sink must be repaired with no leaks by 7/20/12
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed handsink on buffet line missing cold water turn on for faucet. Replace by 7/20/12.
- [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 floor sinks in server rooms dirty with drink stains. All floor sinks must be cleaned on regular basis to maintain sanitary conditions and prevent vermin attraction. Correct by 7/20/12.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed in dessert refrigeration display case light out. Replace light bulb to provide proper lighting. Correct by 7/20/12.
- General Comments that relate to this Inspection
Notes:Bon marie: Sauces @ 190 f. Alto Sham unit: Pork 178 f; Potatoes 170 f; Chicken 180 f. Buffet line: Chicken 180 f. All serving utensils stored properly. Reach in coolers thru buffet area 37-40 f. Desserts @ 39 f; Deli meat 38 f; Veggies 38 f. Walk in coolers @ 40 f. Cod 38 f; Pastas 37 f; Veggies 38 f; Strawberries 38 f; Beef 38 f. Large Refrigerator @ 40 f. Dairy products have current dates; eggs on bottom shelf. Sauces cooking @ 190 f. Ice bins clean and scoops stored properly. Dry storage clean and all food stored properly.Dishwasher @ 190 f. 3 compartment sink sani @ 400ppm. Sprayer in good condition. Handsinks operational; stocked properly. and accessible. Floors; counters; walls clean. Server area counters and floors clean. Ice bins clean and scoops stored properly. Utensils; cookware; and glassware clean.
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7/12/2012 | Routine Inspection 1st | 86 |
- General Comments that relate to this Inspection
All violations have been corrected.
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5/17/2011 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed in food bin frying pan being used as a food scoop. Use proper food scoop. Correct by 5/5/11.
- [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.Reach in cooler door handles dirty w/ food debris in back of handles. Clean by 5/5/11. Dessert area - pie cooler dirty with food debris on bottom shelf. Clean on regular basis to maintain sanitary conditions. Clean by 5/5/11.Food bin lid in back storage room dirty with food stains. Clean by the end of 5/4/11.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsinks in Buffet areanot repaired since opening inspections:1. Handsink by seafood area not repaired. Spigot damaged must be tightened repair by 5/11/11 to prevent further enforcement actions. 2. Handsink in salad area leaking underneath at pipe. Leak must be repaired by 5/11/11.3. Pizza area handsink spigot loose must be tightened. Repair by 5/11/11. 4. Handsink in dessert area dripping hot water when turn off. Handsink must be repaired by 5/11/11. **Handsinks are working - GSR has not met deadlines for corrections since opening inspections deadline was 4/8/11. Handsinks must be repaired by 5/11/11 to prevent further enforcement actions. A re-inspection fee will be assessed on 5/11/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall to the left of the walk in cooler in back area dirty with food stains. Clean by the 5/5/11.Vents and ceiling above cooking area dirty with dust debris. Clean by 5/5/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerator @ 40 f. All dairy products have current dates.Walk in cooler 40 f. Prime rib 37 f; Pasta 38 f.Walk in cooler 40 f. Raw chicken thawing 33 f; Pork 34 f; Veggies 38 f.Hot holding: Turkey 165 f. Bon Marie: Sauce 190 f; Gravy 194 f; Apple sauce for pork 198 f. Salad reach in cooler: Lettuce 38 f.Fryers clean.Hood area clean.Floors and counters clean.Dry storage - food products stored properly and area clean.Handsinks stocked properly w/ soap and p-towels.
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5/5/2011 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Reach in cooler - SB2 handle broken - All handles must be in good condition. Correct by 4/8/11.Observed hot holding unit door gasket in bad condition - All gaskets must be in good condition to ensure doors are sealed to provide proper hot holding temps of food products. Correct by 4/08/11.
- [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.Clean all filing cabinets in dry storage room. Front of cabinets filthy with food debris and stains. Discussed this with the Jerry and Bill. Correct by 4/8/11.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsinks in buffet area damaged: 1. Handsink by flat top hot water turn on not working very well - hard to turn. Recaulk the top of the sink to the wall. 2. Handsink by seafood area - spigot is damaged. Must be repaired. 3. Salad area handsink - pipe leaking. Repair leak. 4. Pizza area handsink - spigot very loose must be tighten. **All items 1 - 4 must be correct by 4/8/11 to prevent further enforcement action.
- [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.1. Observed access panel missing - All panels must be in place and walls and ceiling must be sealed; smooth; durable; easily cleanable surfaces. Correct by 4/8/11. 2. Meat Walk in cooler wall below fan unit damaged. All walls and coving must be repaired by 4/22/11. 3. Observed by access panel ceiling cracked. Ceiling must be repaired by 4/22/11. 4. Observed air vents dirty - All vent covers must be cleaned by 4/8/11. 5. Server area - North Front Station area wall must be painted and patched. Correct by 4/22/11. 6. Back service station area - Electrical panel peeling paint - Panel must be painted to provide a smooth; sealed; durable; easily cleanable surface.
- [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 lighting out throughout facility. All lights must be repaired by 4/8/11.
- General Comments that relate to this Inspection
Opening inspection:Handsinks - ok.Walk in 40 f. Walk in freezer 0 f. Reach in units 40 f. Floors - ok. 3 compartment sink - ok.Dishwasher 200 f for final rinse. Dry storage - ok.
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4/4/2011 | Opening Inspection | 94 |
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