- General Comments that relate to this Inspection
This outlet is currently not operating but operator wishes to keep permit active at this time. If operator chooses to begin utilizing this space WCHD must be contacted prior to serving any food or drink.
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3/26/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
This facility is currently not in operation. Facility wishes to keep permit open. All room service orders are handled through Hash House a Go Go Kitchen. This facility must contact the WCHD prior to operationg to obtain a full inspection.
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10/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**This kitchen is not in operation. Room is only used for storage. Operator must contact Health District for an inspection prior to putting facility back in operation.
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10/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:THIS FACILITY IS CURRENTLY NOT OPERATION. FACILITY WISHES TO OBTAIN PERMIT OPEN.ALL ROOM SERVICE ORDERS ARE HANDLED THROUGH HASH HOUSE A GO GO KITCHEN.THIS FACILITY MUST CONTACT THE HEALTH AUTHORITY PRIOR TO OPERATING TO OBTAIN AN INSPECTION.
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2/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.THIS KITCHEN IS ONLY BEING USED TO DISPENSE DRINKS. ALL FOOD CURRENTLY IS BEING COOKED IN BUFFET KITCHEN AND THEN WILL BE COOKED IN HASH HOUSE KITCHEN ONCE THEY OPEN TO THE PUBLIC ON 4/28/11.CHANGING THE RISK LEVEL FROM A 3 TO A 1 SINCE NO FOOD HANDLING IS BEING DONE.
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4/18/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Harrahs Room Service Kitchen is no longer in use; all room service orders are processed through Cafe Napa. No potentially hazardous foods stored in kitchen; all refrigeration checked empty.Facility will maintain Washoe County Health Permit*********
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9/21/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all refrigeration units.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has limited use; (all current food production for room service is being conducted in Cafe Napa.)Room service dishwasher still in operation and verified at >180 degrees on final rinse.Limited food storage in Room Service; refrigeration operating; however; units must be cleaned as indicated above.
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10/2/2009 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Buildup of mold on drop chute of ice machine - Clean and maintain clean.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Sanitizer bucket tested at >500 ppm quatenary ammonia concentration. Adjust between 150-400 ppm. Adjust pre-mix as needed.
- General Comments that relate to this Inspection
NOTES:1) Obtain stainless steel lids (2"x6") for the dressing containers. Lid was missing at the time of inspection. Operator was using foil as a cover.2) Prepare/slice in small portions so that large volumes of meat and other potentially hazardous foods are not sitting out on the counter outside of temperature control.
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9/30/2008 | Routine Inspection 1st | 96 |
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