- General Comments that relate to this Inspection
No violations observed at the time of inspection:Reviewed new regulations concerning no bare hand contact with ready-to-eat foods and date marking; facility already in compliance***Handsink stocked and functional; observed handwashing.Cold-holding checked good; chicken at 36F; sausage at 38F; hot-dogs at 37F; cheese at 42F.All refrigeration and freezer units checked within regulation; products properly stored and already dated.Sanitizer buckets available with 200-400ppm quaternary ammonia.
|
6/12/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; beef filet at 41F; tomatoes at 42F; cheese at 38F; mahi mahi at 34F; chicken at 36F.All refrigeration and freezer systems checked within regulation; all products with date codes and properly stored.All warewashing conducted in main kitchen.Handsink stocked and functional; observed handwashing.Sanitation checked very good.
|
6/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Final cook temperatures checked good; chicken breast final cook temperature at 184F; mahi mahi final cook temperature at 148F.Cold-holding temperatures checked good; mahi mahi at 37F; chicken salad at 38F; shrimp at 43F.Handsinks checked stocked and functional; observed handwashing.All refrigeration and freezer temperatures checked within regulation.Ice properly dispensed for drinks.All warewashing conducted in main kitchen.
|
5/31/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedRaw product stored correctlyArea cleanDiscussed tong usage with line cook-procedures goodProduct is prepared in main kitchenNo overnight storage in areaSanitizer bucket @ 200ppm-brought from main kitchen**Reviewed importance of wiping down POS screens and ticket machines with sanitizer cloth to prevent potential hand contamination
|
9/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedAll product stored off floorRefrigeration @ 40F or below-line reefers @ 38F-display coolers in shed @ 41F-hamburger patty 38FIce machine clean - on scheduleFacility cleanGloves worn*Reviewed raw product handling with onsite cook. Discussed using separate tongs for different product types; storage of tongs; and changing of gloves.
|
9/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedMake up unit - 40F-unit is locked at nightLine drawers - 39F-chicken - 39F-hamburger patties - 37FProduct stored correctlySanitizer bucket okDry storage sheds ok-all refrigeration @ 40F or belowChicken breast; just cooked - 180F+**No product is stored here over winter when facility is closed**Discussed the handling of raw meat products when taken from line drawer and placed on grill. Current policy is to use tongs. Tongs are sanitized between different product types; such as chicken and hamburger patties; in fryer oil (350F+). Discussed options to ensure that employees do not grab hamburger buns with their bare hands and then work with the buns and other ready to eat foods; such as having loose gloves available to put on when grabbing the patties and then discard.
|
9/2/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedAll product stored off floor*Ensure that single service items are stored at least 6 inches off floor as soon as possible after deliveryRefrigeration @ 40F or below-hamburger patty 38FRaw storage in proper order - poultry; beef; fish (bottom up)Ice machine clean - on scheduleFacility clean**Reviewed cooking temperature logs with Chef and found some issues with chicken cooking temperatures. It appears that some staff may be recording their first temp; not the final temp (temps ranged in 145F area). Chef will review the proper cooking temperature of 165F and how logs are to be filled out.
|
9/9/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in refrig were all <40FTemps noted: Cold beef patties @ 35F: Cooked hamburger @182F; Cooked Hot Dog @178F; All utensils are bussed up to Lone Eagle Grille kitchenAll customer ware is single-useSanitizer buckets used on prep surfaces - tested - 200 ppm Quat
|
9/12/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Hyatt Regency L T Lakeside Bar & Grill, 111 Country Club Dr, Incline Village, NV »