- [4] Facilities to maintain product temperature
Observed make up unit across from cook line with the following temperatures: sliced tomatoes 50F; tuna salad 49F; egg wash 42F; chopped ham 45F. Thermometer reads ambient air at 42F. Per operator; food in unit has been there approximately 2 hours. Food moved to another unit. Maintenance called during inspection.Repair or replace unit to maintain temperature.Maintenance repaired unit while inspector was onsite. Temps: tomato sauce 40F; tuna salad 38F; ham 39F. Unit ok to use - monitor product to ensure temperatures are maintained;
- [2] Food protected during storage; preparation; display; service; transportation
Observed eggs stored above ready to eat food in 1 door reach in next to cook line handsink. Raw eggs shall be stored on the bottom shelf to prevent potential cross contamination. Corrected on siteObserved spoon used for rice in pan of water on counter. Per operator the water is changed out every 2 hours. If time is used as a public health control; it must be documented. Institute time marking procedure to ensure spoon is not kept out for more than 4 hours.Corrected on siteObserved can opener with red sticky residue. Clean can opener.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee go to handsink and wash gloves.Observed another employee leave the kitchen area and return with gloves on and did not wash hands. Instructed employees to remove gloves and wash hands before putting on new pair of gloves. Gloves are single use only. Reviewed issues with head chef who will review proper glove use and handwashing procedures with all employees.Corrected on site.
- [1] Wiping clothes: clean; use restricted
Observed numerous wet wiping cloths on counter and sanitizer bucket with residual. Change sanitizer buckets often enough to maintain appropriate sanitizer concentration. Wiping cloths shall be stored in sanitizer bucket when not in use.
- [1] Installed; maintained
Observed leak on top of ice maker and puddle of water on top of unit. Repair or replace.
- [4] Number; convenient; accessible; designed; installed
Observed handsink next to cook line with bucket and utensils in it. Handsinks shall remain clear at all times to facilitate proper handwashing.Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
Observed chef use damp wiping cloths to clean knives between uses. He stated that cloths have sanitizer on them.Knives shall not be exposed to sanitizer then directly to food as this can cause chemical contamination. Knives may be wiped off with a dry cloth which can then be changed when visably dirty.Corrected on site.
- General Comments that relate to this Inspection
Notes:-handsinks stocked-hot holding checked ok - all over 136F-other cold holding - drawers 39F and below; 4 reach ins all less than 41F; 2 walk ins at 40F and below; walk in freezer 0F-dishwasher checked at 195F-food arrives from main kitchen; no cooling or reheating done in this facility.-employee restrooms clean and stocked-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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4/29/2015 | Routine Inspection 1st | 78 |
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected - reach-in holding below 40F
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5/13/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Glass door cook-line reach-in at 48F - product inside (deli meats and cheeses; pasteurized eggs at 48F to 50F). All products removed to alternate unit. Repair unit to ensure holding temperature of 40F or below.
- 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-walk-ins all less than 40F; deli meats and cheeses; cooled gravy all 38F to 43F -discussed cooling procedures with no problems noted. Per operator; limited cooling and prep. conducted in facility - most prep. conducted in main kitchen-hot holding: rice; chicken ;sausage 142F to 168F-cold holding drawers 40F; raw beef and raw chicken 39F to 40F*discussed using color-coded utensils to prevent cross-cont. on cook-line-dishwasher at 180F for rinse cycle; wiping cloth sanitizer buckets at 200 ppm quat-discussed employee health policies. Ensure employees with gastrointestinal symptoms are excluded for 48 hours after symptoms stop.
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5/12/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.General Notes:-hand sinks stocked-buffet line: -potato salad; cheese; deli meats 38F to 40F-hot holding: -soup; sausage; rice 155F to 168F-reach-ins (desert; salad; produce) all less than 40f-freezers less than 0F-walk-in at 38F -deli meats; cooled sauce at 37F to 41F-discussed cooling procedures with no problems noted-cook-line make-up unit at 38F -raw beef 39F-dishwasher at 180F for rinse cycle-food and single service items all stored 6" above ground-restroom stocked and clean-discussed employee health policies.
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10/11/2013 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Floor under repair for a plumbing line. This does not cause any issues with food service. Floor must be repaired by 7/20/12.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. Veggies 39 f; Cheese 39 f; Jello 38 f. Condensation units in good condition. Walk in freezers @ 0 f. All food products frozen. Large refrigerators @ 40 f. Deli meat 38 f; Cheese 38 f; Pastas salad 38 f. Cook line reach in: Tomatoes 38 f; Cheese 38 f; Deli meat 38 f. Cook line hot holding: Burger 168 f; Chicken 170 f. Salad area all food on ice. Serving utensils clean and stored properly. Hand sinks stocked properly and accessible. 3 compartment and prep sinks operational. Utensils. cookware; equipment clean. Floors and counters clean.Soda area clean.Employee dining area clean.
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7/12/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All opening and routine violations have been corrected. 1. Ceilings have been repaired and painted. 2. 2 compartment sink has no leaks. 3. Juice area - drain hose draining to floor sink.
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5/17/2011 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Drain hose on juice machine not corrected. Hose must be drained into floor sink. This must be corrected by 5//11/11.Observed 2 compartment sink leaking water pots under pipes with water. Pipes must be repaired by 5/11/11.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed in soda fountain area coving not fixed. Must be repaired by 5/11/11.Observed in Dishwasher area; above 2 (pot & sink) compartment sink area; other 2 compartment sink area; ice machine area; down hallway by ice machine ceiling in need of repair. Ceiling must be repaired by 5/11/11.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler 38 f. All food stored properly. Fan units clean & in good condition. Walk in freezer 0 f. All food products frozen. Pipes insulated. Large refrigerators @ 40 f. Deli meat 38 f; Cheese 38 f; Sliced Melons 38 f.Drawer coolers 38 f. Roast beef 38 f; cheese 38 f. Hot holding: Chicken 164 f; Sauce w/ meatballs 170 f; Rice 169 f. burgers 158 f.Handsinks stocked properly w/ soap and p-towels. Ice machine clean and scoops ok. Utensil storage stored properly and clean. Floors and counters clean. Dishwasher 178 f final rinse.
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5/4/2011 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting board in need of resurfacing or replacing - cutting board is stained and has grooves marks. Cutting board must be repaired or replaced by 4/22/11.
- [1] Installed; maintained
*Observed drain pipe at juice fountain area not properly placed in floor sink. All drain hoses must drain to floor sink. Correct by 4/3/11.**Observed pipes leaking water under 2 compartment sink. Repair leak by 4/8/11. Remove old caulking above sink and reapply new caulking to make surface smooth sealed and durble. Correct by 4/8/11.
- [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.Observed in soda fountain area - Coving missing - Replace to make surface smooth; sealed; and easily cleanable. Correct by 4/22/11.Observed in hallway leading to dishwasher - coving chipped repair to have surfaces smooth; sealed; and durbale. Correct by 4/22/11. Observed above dishwasher - ceiling cracked not in condition. Ceiling must be repaired by 4/29/11. Observed above pot and pan sink Ceiling cracked and in need of repair - Ceiling must be repaired by 4/29/11.Above 2 compartment sink; ice machine; and hallway area ceiling damaged (Possible leak). All damaged ceiling areas must be repaired by 4/29/11.
- General Comments that relate to this Inspection
Opening inspection:Walk in cooler @ 40 f. Fan units and piiping - ok.Walk in freezer @ 0 f. Fan units and piping ok. Handsinks - ok. 3 compartment sink - ok Dishwasher final rinse @ 200 f. Counters and floors - okHood areas - ok. Lighting - ok.
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4/4/2011 | Opening Inspection | 96 |
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