- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Walk in (C1) holding @ 37F ambient and peaches; mushroom salad and onions all temped @ 41F. - All foold in walk in C3 properly labeled and less than 7 days old. - Swinging double doors to dry storage have been cleaned and painted.
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3/27/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed walk in (C1) not holding food @ 41F or below. Thermometer on wall read 45F ambient and ranch and salsa both temped @ 45F. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. This unit will be reinspected 3/27/15.
- [2] Food protected during storage; preparation; display; service; transportation
Observed inconsistent labeling in walk-in (C3). Some items labeled with prep dates and some without. Many items were also passed 7 days since prep date. Employee on duty seemed to know when foods were prepared and would not have used items older than 7 days. However; all items need to be properly labeled so any employee who comes in can know how old items are. This item will be reinspected 3/27/15.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed swinging double doors to dry good storage dirty and with paint gone from being hit with carts repeatedly. These doors need to be thoughly cleaned and repainted so they are smooth and easily cleanable. This item will be reinspected in 14 days (4/9/15)
- General Comments that relate to this Inspection
Hand sink clean and stocked. Walk in (C3) at 36F. Butter at 40F. Cheese @ 39F. C4 reach in fridge @ 32F. C6 reach in freezer @ -10F. C7 reach in freezer @ -6F. C8 reach in fridge @ 36F. High temp dishwasher @ 184F. *Fix small section of flashing on back wall that is coming loose. Discussed slicer use and cleaning procedures. No issues noted.Discussed reheating of ROP product received from Expansion kitchen. Staff reheats to 165F+. Discussed storage of ROP product received from Expansion kitchen. Staff is aware of Harrah's internal policy to not store ROP product longer than 7 days total between Expansion kitchen storage and this kitchen. Good scoop storage.
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3/26/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Scoops for dry storage are properly stored. - Slicer parts have been removed from facility. - Coffee service stations have been cleaned and organized. - Hose to sanitizer dispenser has been extended. - Fan guards have been cleaned.
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11/13/2014 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed scoops for dry storage items with handles lying in food. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed slicer parts in milk crate below slicer dirty with food debris and dust buildup. Thoroughly clean these parts and the container they are stored in and ensure they remain clean; even when not in regular use.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed areas under both coffee service stations in need of a thorough cleaning and de-cluttering. Discard or remove from facility any unused items and properly store all other items.Observed fan guards in walk in fridge in need of cleaning. Clean these guards routinely to prevent cross contamination of food in walk in.
- [1] Installed; maintained
Observed prep sink right next to sanitizer dispenser with hose hanging over into the sink. Lengthen this hose to ensure it doesn't accidentially drape over into the prep sink.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Product walk in @ 38F. Chicken; potato salad and pasta salad all @ 41F. High temp dishwasher registered @ 192F during final rinse. Walk in @ 34F. Potatos @ 34F. Sauce @ 34F. Dry storage good. Good food storage. Hot holding for banquet good. Chicken @ 160F. Meat freezer @ -10F; pasta/veggies freezer @ 10F; appetizer freezer @ -6F. Reach in C4 @ 32F. Reach in C8 @ 40F. Ice machine clean. Good scoop storage.
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10/16/2014 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
A few minor non food contact maintenance issues were observed. Some piping leaks need to be repaired to prevent standing water issues. In addition; some flooring (missing grout issues) also need repair to prevent standing water issues.
- General Comments that relate to this Inspection
Facility is used for events onlyHand sinks stockedWalk in @ 38F-all raw product stored correctlyFreezer okFacility cleanDishwasher @ 180F final rinse*The flooring in the dishwasher area has numerous issues that should be resolved over the next few years. Grout is missing and some tile work is uneven. Combined with the leaks from the dishwashing area; standing water issues are becoming more and more frequent.
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10/4/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.PROPER FOOD STORAGE.GOOD HOT AND COLD HOLDING TEMPS.FOOD IS SERVED BUFFET STYLE - STAFF MONITORS BUFFET TO ENSURE NO CONTAMINATION FROM GUESTS.ALL LEFT OVER FOOD IS DISCARDED.DISCUSSED EMPLOYEE HEALTH- NO ISSUES
- SECTION XVII: ABATEMENT DATE
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10/29/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.HIGH TEMP DISHWASHER GOOD AT 195F AT MANIFOLD.GOOD HOT HOLDING TEMPS. COD 152F; FRIED CHICKEN 142F; LASAGNA 173F.BUFFET SET UP GOOD. HEAT WATER FOR CHAFING DISHES 30 MINUTES PRIOR TO LOADING WITH FOOD.STAFF MONITORS BUFFET LINE.
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7/19/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several potentially hazardous foods stored in walk-in refrigeration greater than (7) days. Kitchen prepared salad dressings dated 8/30/10; 09/14/2010; 09/02/10; and 09/21/10. (non-commercial salad dressings) ****low acidity****Turkey breast was dated 09/12/10; product noted expired on 09/15/2010.**** All products voluntarily discarded; please ensure date labels are monitored. Facility shall keep volume lower and send products to other outlets if no conventions take place****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed pealing tiles in dishwasher area; recommend replacement/repair to ensure a cleanable surface.High temperature dishwasher checked at approximately 185 degrees on final rinse sanitization.All refrigeration and freezer units operating within acceptable limits; both walk-in refrigeration units checked well below 40 degrees.Handsinks stocked with sanitary towels and soap.
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9/30/2010 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean dry storage area floors; observed with substantial debris.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall rapair hole in the wall near handsink and walk-in refrigeration unit C-1.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has very limited operations based on events; concerts; banquets etc.All walk-in refrigeration units and freezer units checked within acceptable ranges. Products are rotated properly after events to ensure fresh products.Handsinks stocked with sanitary towels and soap.(no hot-holding or cooking observed************)
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10/2/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Not in operation at the time of inspection - No violations observed.
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11/19/2008 | Routine Inspection 1st | 100 |
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