Grand Sierra Resort & Casino Charlie Palmer Restaurant, 2500 E 2nd St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] In-use food; ice dispensing utensils properly stored
Observed handled scoops in flour bins with handles in contact with the product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Corrected on site.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed employees washing hands-discussed glove use with no issues noted-cold holding checked ok - make up units at 40F and below; walk in at 40F and below; 1 door reach in at 39F and below; salad station at 39F; dairy reach in 40F; cheese reach in 41F; freezer - all product frozen-food properly stored; no cross contamination issues noted-raw/undercooked meat is served: consumer advisory posted on menu-discussed handling of raw product with no issues noted-dishwasher checked at 182F at gauge; do review with employees what to check for -ice machine clean; scoop properly stored-discussed cooling procedures with no issues noted-sani bucket at 200ppm quat; test strips available-chemicals labeled and properly stored-date marking system in place; FIFO procedures in place-discussed employee health - ensure anyone with gastrointestinal symptoms is excluded for 48 hours after symptoms stop.
|
5/6/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-observed employee hand washing-discussed future requirement of no bare hand contact with ready-to-eat foods-reach-ins less than 40F -cheese; raw beef; cooked chicken 37F to 42F-walk-in 38F -raw beef 38F-observed seafood stock in the cooling process in ice baths at 68F - discussed cooling procedures with no problems noted-discussed final cooking temperatures with no problems noted-mashed potatoes ready for hot holding checked at 144F-discussed cleaning/sanitizing procedures with no problems noted-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-dishwasher checked at 180F for rinse cycle-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.*Observed Sous vide and vacuum packaging of raw meats process being conducted in facility. All specialized process such as Reduced Oxygen Packaging (ROP) must be outlines in a HACCP plan. HACCP plan for all ROP process must be submitted to WCHD by 6/8/14.
|
5/8/2014 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Observed standing water in dishwashing room. Repair leak in dishwasher drain line and ensure standing water is removed. Engineering on-site and in process of repairing unit.
- 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-produce walk-in at 36F -cooled cooked vegetables less than 40F -cooled potato 38F-main walk-in 37F -raw fish; shell fish; beef and chicken all less than 38F to 40F -cooled baked potato 39F-raw product stored properly - no cross-contamination issues noted-discussed cooling procedures with no problems noted-shell fish tags available and kept for more than 90 days-containers labeled and dated-cook-line cold holding drawers and reach-ins all less than 40F -raw fish; beef 38F to 41F-hot holding: -mashed potato 158F-3-comp. sink checked at 200 ppm quat-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-dishwasher checked at 180 for rinse cycle-dessert reach-in less than 40F-salad make-up unit 39F -blue cheese 40F-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms are excluded for the duration of symptoms and 48 hours after symptoms stop.
|
10/10/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Walk in cooler temps @ 40 f. Lobster in ice 33 f; Ahi 36 f; Cod 36 f; Potatoes cooling 90 f; Oysters in ice 34 f; Beef 38 f; Lobster corn dogs 37 f. Stand up refrigerator @ 40 f. All steaks 37-40 f. Steaks being prepped on tables at 39 f. Cook line coolers: Garlic Mix 39 f; Mushrooms 38 f; Sliced tomatoes 39 f.Salad cooler temp @ 40 f. Cheese 39 f; tomatoes 39 f; leafy greens 39 f. Freezer @ 0 f. All food products frozen. Hot Holding: Potatoes 150 f. Server area:Large cooler @ 40 f; All dessert items stored properly. Bread prep area and knives clean. Server room - ice bin clean and scoop - ok. Counters clean; handsink stocked. Equipment clean. Handsinks stocked properly and accessible. 3 compartment sink operational. No leaks in plumbing. Dish machine @ 190 f; Sprayer in good condition at pot sink. Utensils; glassware; plates clean and stored properly.**Observed proper food preparation onsite and handwashing.
|
8/24/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspeciton:Walk in coolers 40 f. Tuna 38 f; oysters 38 f; Clams 35 f; Lobster 35 f; pork 38 f.Large freezer 0 f. All food products frozen. Reach in coolers 40 f. Veggies 38 f; Mushrooms 38 f; Asparagus 38 f. Large refrigerators @ 40 f; Venison 38 f; Tuna 38 f; Swordfish 38 f; All products stored properly. Chicken on bottom shelf.Salad area - Reach in cooler @ 40 f. Lettuce 38 f; tomatoes 38 f. Larger refrigerator @ 40 f. Crab 38 f. Prep area (Meat): Refrigerator @ 38 f. Steak 38 f. Prep area clean.Large refrigerator @ 40 f.Hot holding: Potatoes 157 f. Sani bucket @ 200ppm.Handsinks stocked properly w/ soap and p-towelsDishwasher @ 168 f final rinseServer areas clean. Utensils clean. prep area clean. Handsink stocked and accessible.Dining areas clean and well maintained.
|
5/6/2011 | Routine Inspection 1st | 100 |
- [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.Observed steamer leaking water when turned on. Water leaks all over equipment and down to floor. Steamer must be repaired or replaced to fix leak. Correct by 4/25/11
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink in back prep area in need of new caulking. Replace caulking where back of sink meets wall with new smooth; sealed caulking. Correct by 4/22/11. Handsink in back prep area ceramic cracked on side. Ceramic must be in good condition meaning smooth; sealed; and durable surfaces. Handsink must be repaired or replaced if cracks get larger or piece becomes damaged.
- [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.Back area below handsink coving chip on wall - repair coving by 4/22/11.Above 3 compartment sink caulking in need of replacing. Replace with new caulking that is smooth; sealed; and durable. Correct by 4/22/11.Handsink in salad prep area in need of new caulking where sink meets wall. Replace with new caulking that is smooth; sealed; and durable. Correct by 4/22/11.
- General Comments that relate to this Inspection
Opening inspection:Walk in cooler 40 f. Handsinks - okRefrigerators 40 f. Reach in coolers 40 f. 3 compartment sink - ok - no leaks. Floors - ok. Equipment - ok.
|
4/5/2011 | Opening Inspection | 96 |
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