Grand Sierra Resort Hot Dog Snackbar, 2500 E 2nd St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked; discussed handwashing and no bare hand contact with no issues noted-food is prepped in main kitchen and brought over to stand-hot holding ok - hot dogs at 174F; chicken wings 158F; nacho cheese 137F-reach in at 36F-sanitizer buckets at 200ppm quat; wiping cloths properly stored-food stored properly-discussed filling and emptying of water/grey water with no issues noted-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
10/23/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer in reach in or on steam table. Provide thermometers to ensure hot food is maintained at 140F or above and cold food is maintained at 40F or below. corrected on site
- General Comments that relate to this Inspection
Notes:Facility only operates for foot ball games on Monday nights and weekends. Facility is planning on minimal operations through the spring and summer.-food is prepped in main kitchen for hot dogs; chicken wings; and nacho cheese. Deli sandwiches are prepped in gardemanger- hot food is covered and transported in warm cart directly to the snack bar where it is hot held in steam table. Sandwiches are inidividually wrapped and put in clam shells and stored in reach in. -bottled water and canned soda are served-all food served on single service items-food is all precooked and reheated. Operator knows proper reheat temp and checks with thermometer. -final cook temp on hot dogs - 175F-final cook temp on chicken wings - 197F-hand sink stocked-gloves used. discussed proper glove use-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
12/23/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
-Facility will be serving hot dogs; nachos and chicken wings all cooked and prepared in main kitchen and hot held on steam table-Hand sink is fresh water holding tank and waste water holding rank style to be maintained by stewarding dept - hand sink stocked and functional with hot and cold running water-reach-in less than 40F - reach -in will be used for pre-packaged sandwiches prepared in main kitchen*ok to issue permit to operate*Facility will be a Risk Category 2- at least one CFPM required within 60 days; by 7/30/14
|
5/30/2014 | Opening Inspection | 100 |
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