- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked and functional.All equipment washed; rinsed; and sanitized throughout the day; no build-up observed on slicer.Quaternary ammonia dispensing at 200-400ppm; sanitizer buckets available.Observed separation of different meats during slicing (with color coded boards and areas)Refrigeration and freezer units checked within regulation; products properly stored.
|
4/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; chicken at 38F; pork at 41F; beef at 39F; salmon at 41F.All meat equipment properly sanitized between cutting or species of meat.No cross-contamination hazards observed.Meat Dept. refrigeration system walk-in checked at approximately 34F.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available.General sanitation checked very good***
|
10/10/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:***Original completed on Washoe County Health District Hard Copy***No cross-contamination hazards observed; separate cutting area for chicken (good).Handsink checked stocked and functional.All warewashing conducted in main kitchen.Quatinary ammonia sanitizer bucket available w/200-400ppm.Meat walk-in refrigeration checked good@ 35FSteaks @ 33-34F; shrimp @ 38F; fish fillet @ 37FAll meat cutting equipment including grinders and slicers checked clean.
|
6/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility spotlessEquipment that needed change out from year prior has been replacedShellfish tags keptShellfish tags kept in organized box for one year after batch is finishedAll butchering is done and meat is immediately stored under refrigeration for deliveryWalk in @ 38FSanitizer solution @ 200ppm quatHand sink stocked
|
9/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility spotlessCleaning and sanitizing step between each different meat typeMeat cooler @ 40FProduct types separated in cooler*Discussed shellfish tags. Tags are kept with product. Only outlet that serves shellfish is Sierra Cafe. Reviewed importance of being able to traceback in case there was an issue.*Noted that a large piece of equipment on counter was rusting out at bottom. Not a huge issue but should be addressed over the next year to improve cleanability.
|
9/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionArea spotlessSanitizer buckets @ 200ppm quatSeparate cutting tables for different products*Reviewed cleaning and sanitizing of surfaces with operator; all processes are good.Walk in @ 38FFreezer okProduct separated in walk in**Vacuum sealing done in this area for different items; which triggered a long discussion with operator about risks. Soups were examined that were being sealed after cooling. Inspector and Chef have been working on tightening cooling practices in the facility - for the most part they are good; but the process is not monitored well. For vacuum sealing; the discussion focused on the importance of controlling the C. Bot pathogen. In order to control the creation of C. Bot toxin; all products must be below 40F BEFORE vacuum sealing. Failure to ensure this can create an unacceptable level of risk. Soups being bagged at the time were ok. Chef will work on cooling monitoring to make system safer.**In addition; various fresh meats and fish were being vacuum sealed. Meats pose minimal risk due to competing organisms; however; there are some issues with sealing fresh fish (not frozen). At time of inspection; inspector was not clear on exact requirements; but will follow up with Chef on those. Inspector believes that NO vacuum sealing of fish is acceptable due to lack of competing organisms; unless the fish is frozen before; during; and after sealing.
|
11/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility spotlessNormal processing order is fish; beef; then poultryCleaning and sanitizing step between each different meat typeMeat cooler @ 40FProduct types separated in cooler
|
11/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinc facilityk fully stockedMeat walk-in refrig @33F; Meat walkin Frzr @-3FAll cutting boards cleanMeat cutting utensils washed in Main Kitch facil.Meat waste kept in binsArea "deep cleaned" every day
|
9/11/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Hyatt Regency L T Meat Dept, 111 Country Club Dr, Incline Village, NV »