- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; tomato bisk at 155F; mahi mahi at 152F.Cold-holding checked good; pastrami at 41F; salmon 38F; fruit 42F; cheese also at 42F.High temperature dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets available with 200-400ppm quaternary ammonia.Facility in compliance with new Washoe County Health District Food Regulations; date marking ok; gloves used with all ready-to-eat foods.Employee illness protocols checked good.All refrigeration and freezer temperatures checked within regulation.Certified Food Manager list attached:no failed examsNew Certificates from National Registry of Food Safety Professionals****
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11/6/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures ok; beef stock at 198F; alfredo pasta with sauce at 138F; parsnip puree at 171F.High temperature dishwasher checked at 179F on final rinse sanitization.All walk-in refrigeration units checked within regulation at <40F; all products properly dated and stored.All handsinks checked stocked and functional; observed handwashing and glove use with ready-to-eat foods.Sanitizer buckets available at 200-400ppm (quat) at all stations; test strips available.Facility has appropriate policies/procedures for any sick employees.
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10/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; beef broth cooking at 201F; pasta at 144F; tomato soup at 153F.Cold-holding checked good; red onions (cooked and cooled) at 38F; ham at 41F; turkey at 42F; cheese at 41F.High temperature dishwasher sanitizing at 192F on final rinse sanitization.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available at all stations.Handsinks checked stocked and functional; observed handwashing and glove use.All refrigeration units checked within regulation; produce walk-in at 35F; #2 walk-in at 38F; two-door freezer at -2F.Facility has renovated kitchen including all new floors****
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11/12/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-hand washing observedGloves worn by prep employeesAll refrigeration @ 40F or belowRaw product stored below ready to eatNew blast chiller used for all coolingDishwasher @ 182F final rinseCooled products all 38F or belowSanitizer buckets in place throughout facility - 200ppm quat; water clean**Discussed wiping down POS screens and ticket machines to prevent potential hand contamination**Several flooring issues were observed. Walk in concrete flooring was pitted and in disrepair and needs resurfacing. Other areas of tiling and grouting in kitchen need repair as well. These are not immediately necessary to fix; but over the next year should be addressed.
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9/28/2012 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Toaster roller machine in salad prep area had a large amount of build up due to a new menu item. Roller needs to be maintained in a clean fashion to prevent potential cross contamination.
- General Comments that relate to this Inspection
Hand sinks stockedAll food storage units holding at 40F or belowCooling methods adequate and observed-large ice bath used-operator says usually all products cooled within 3 hours**Discussed cooling of large meat products; such as brisket; with operator. Explained importance of cooling from 140F to 40F within 4 hours. Suggested that if the meat was just to be used for slicing/sandwiches; then the product could be halved or quartered to speed cooling. **This facility is expecting to get a blast chiller over the next year. This will aid in cooling as it has in other facilities with the Hyatt.Raw product stored correctlySanitizer buckets @ 200ppm quatHot foods at 150F and above
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9/21/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility provides banquet service; as well as support for ancillary facilitiesHand sink stocked-hand washing observedSanitizer buckets @ 200pm quatHot holding @ 180FDishwasher @ 180F final rinse-this dishwasher used for all attached facilitiesAdditional CFMs are: -Tim Morgan M060169 3/6/11- Sarah Picket M090735 10/12/14
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11/5/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Dishwasher thermometer for final rinse not recording accurately. Unit is rinsing at 175F-180F. Repair thermometer and get high temp thermometer for accurate monitoring and adjustment as needed.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Various tile work needs to be done. In particular; in "pantry" area; there are several places were grouting is missing and tiles are broken; allowing for standing water.
- General Comments that relate to this Inspection
Hand sinks stockedAll food storage units holding at 40F or belowCooling methods adequate and observed-large ice bath used-operator says usually all products cooled within 3 hoursChemical storage good-only chemicals allowed in kitchen are sanitizersRaw product stored correctlyHot foods at 150F and above
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11/10/2009 | Routine Inspection 1st | 98 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Repair/replace burnt bulbs in reach-in refrig. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
All handsinks fully stockedAll eqpt. found cleanObserved frequent Emp. handwashingWalk-in produce refrig @36F;Walk-in foods refrig. @35F; Walk-in Frzr @1FTemps noted: Hot hold chicken breasts @183F; Hot held pork loin @164F; Gravy bin @157FHi-temp dishwasher used for dishware and utensils - checked - rinse cycle @191FSanitizer buckets used to clean prep tables - tested - 200 ppm Quat
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9/11/2008 | Routine Inspection 1st | 99 |
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