- General Comments that relate to this Inspection
No violations observed at the time of inspection:Original on Washoe County Health District Hard Copy****-Note- Most food preparation observed on (Rest) side front line.Dishwasher checked at >180F on final rinse.Quaternary ammonia station dispensing at ~200ppm ok.Sanitizer bucket available/time marked.All refrigeration and freezer units checked within regulationCold-holding checked good; salmon at 38F; bacon at 39F; crab salad at 41F.Proper date marking with all prepared foods.No bare hand policy in place.Very good sanitation.Employee illness protocols ok.
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4/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All handsinks checked stocked and functional; observed handwashing and glove use with food preparation.All staff aware of employee illness procedures/protocols.All refrigeration and freezer systems checked within regulation; dairy refrigeration at 37F; all products properly stored and labeled.Cold-holding checked good; crab at 40F; beef filet at 38F; chicken at 41F.Dishwasher checked within regulation at >180F on final rinse sanitization.General sanitation checked very good****
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10/14/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:No hot-holding or cooking observed in support kitchen; cooking/hot-holding checked in Lone Eagle Grille Restaurant.Cold-holding checked good; prime rib at 39F; cooked and cooled potatoes at 38F; brown gravy also 38F; cooked and cooled prime rib at 37F.Walk-in refrigeration checked at approximately 36F ambient temperature; all other refrigeration units checked within regulation.All handsink stocked and functional; observed handwashing and glove use.Sanitizer buckets availble with 200-400ppm quatinary ammonia.Dishwasher sanitizing at >180F on final rinse sanitization.
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10/22/2013 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Grouting in floor tile was missing under dishwasher area; creating standing water issues. Regrout areas of tile that need it.
- General Comments that relate to this Inspection
Hand sinks stockedWalk ins @ 39F; 40F; 38FBlast chiller used for cooling productsDishwasher @ 180F final rinse-three different employees are used for dishwashing - dirty delivery; run through; and separate employee for clean handlingFacility very cleanIce machine clean*One floor drain near ice machine was draining slow. No other issues noted in kitchen; but operator will check floor drain.**Reviewed importance of doing complete break down and wash; rinse and sanitize of slicers within 4 hours of use.
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9/28/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedRestrooms stockedDishwasher @ 180FCooling practices good*Facility has a new blast chiller. All items go through this unit. Temps are checked.Chemical storage okSanitizer buckets in placeAll refrigeration units @ 40F or belowNo food product found out of temp
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9/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedDishwasher @ 180F plus-No employee crossover from dirty dish handling (bussers) to clean dish handling (stewards)All refrigeration 40F or belowSanitizer buckets @ 200ppmCooling process ok-soups; sauces; and rice (small batches) are the main items cooled-ice baths and wands used; then to cooler**Discussed monitoring of cooling process with kitchen manager. Currently process is good; but no monitoring or process check ups are performed to determine how long cooling actually takes. Discussed methods to speed cooling process; such as using metal containers instead of plastic and not covering until product is down to 40F or less. Sealing in plastic without proper cooling can leave products at very high temperatures for many hours; allowing for bacteria growth to potentially hazardous levels.**Discussed vacuum sealing with operator. Raw meat cuts and stock (veal) are the only items vacuum sealed. Raw meats are not a big issue; as spoilage organisms can outcompete pathogens. Stock could be an issue; as the creation of an anaerobic environment can allow for clostridium botulinum. Current process is good. Stock is cooled rapidly (see cooling process) almost to the point of freezing; then cut into squares; packed; and frozen. Product remains frozen until use.
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9/2/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two areas of tile need repair - behind dishwasher and by ladies restroom. Hand sink needs recaulking by dishwashing area.
- General Comments that relate to this Inspection
Hand sinks stockedRestrooms stockedDishwasher @ 180FCooling practices good-ice wands usedChemical storage okSanitizer buckets in placeSecond CFM - William Rice; M070510; exp 1/23/12All refrigeration units @ 40F or belowNo food product found out of temp
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11/5/2009 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly. Walk-in Frzr has excessive ice build-up and needs to be serviced.
- General Comments that relate to this Inspection
All handsinks were fully stockedScoops stowed correctlyAll prep surfaces cleanSanitizer buckets used for prep table surfaces - tested - 200 ppm QuatTemps noted: Beef Soup@177F; Fried zucchini @167FAll 4 walk-in Refrig were <40 F and cleanBoth walk-in Frzrs were clean and temp'd at 9F or lessHi-temp dishwasher used - observed 191F
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9/12/2008 | Routine Inspection 1st | 99 |
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