- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; ham at 41F; tomatoes at 36F; chicken at 37F; pastrami also 37F.Hot-holding checked good; marinara at 155F; sausage at 174F; potatoes at 154F; beans at 138F.Facility in compliance with new Washoe County Food Regulations; date marking checked good; gloves/tongs/utensils used with all ready-to-eat foods.Employee illness protocols checked good.High temperature dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets available with 200-400ppm quaternary ammonia.Certified Food Manager list attached.No failed examsNewer certifications 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 checked good; beans at 149F; salsa verde at 152F; oatmeal at 154F; red sauce at 165F.Cold-holding checked good; new york steak at 42F; cooked and cooled chicken at 40.8F; liquid pasteurized eggs at 38F; mixed fruit at 39F.High temperature dishwasher shared with main kitchen checked at 179F on final rinse sanitization.Sanitizer buckets checked at 200-400ppm quatinary ammonia.All refrigeration and freezer systems checked within regulation; all products properly stored and dated.Handsinks checked stocked and functional; observed glove use with ready-to-eat foods.
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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; marinara at 164F; tomato soup/sauce at 162F; barbecue sauce at 153F; vegetable soup at 168F; corn chowder at 164F.Cold-holding checked good; cream brulee at 38F; feta cheese at 39F; ham at 38F; tomatoes (cooked and cooled at 38F).All warewashing conducted in main kitchen; main kitchen dishwasher operating within regulation.All handsinks checked stocked and fucntional; observed glove use at service stations.All refrigeration systems checked within regulation.Managers understand proper exclusion for any sick employees.
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11/12/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionRefrigeration @ 40F or belowHand sink stocked-hand washing observedStaging area for bussers cleanRaw product stored correctlyNew buffet area in good shape*Observed two small issues in buffet area - 1)small leak in condenser unit in under cabinet reach in - not in contact with food product and unit was @ 40F; and 2) under cabinet large reach was loose in cabinet. Operator called maintenance on both issues immediately.
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9/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedDishwasher is main kitchen dishwasher - 180F final rinseSanitizer buckets @ 200ppm quatReviewed handling of raw product with operator-tongs used for chicken-for hamburger patties; hands are used and then washed - not observedReviewed reefer unit monitoring with operator-practices good - units which were out of temp had all food removed-discussed proper ice usage for cold holding - store pans deep in iceFacility clean; including behind line equipment
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9/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll refrigeration okSanitizer buckets @ 200ppm quatLine drawers @ 40F-chicken @ 38F*No product kept on line overnightHand sink stocked*Discussed handling of raw product on line. Gloves/tongs used. Gloves available. Process ok.**Discussed placement of hand sink and recommended that extra sink on line be designated the hand sink. Current designated hand sink is within 10 feet; but around corner. Extra sink on line stocked while on site.**Discussed the routine cleaning of the ticket machine. Sanitizer cloths are good for this to prevent the normal build up that can occur and cause potential hand contamination.**Line will be undergoing remodeling in the near future; to include new refrigeration. In addition; flooring underneath current line will be repaired if needed during remodel.
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11/5/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Condenser units for two reefers need maintenance. Units holding at approximately 45F; but not being used to store food. Repair as soon as possible in order to ensure that units are not used for food storage while holding incorrect temperature.
- General Comments that relate to this Inspection
Hand sinks stockedDishwasher is main kitchen dishwasherSanitizer buckets @ 200ppm quatReviewed handling of raw product with operator-tongs used for chicken-for hamburger patties; hands are used and then watched - not observedReviewed reefer unit monitoring with operator-practices good - units which were out of temp had all food removed-discussed proper ice usage for cold holding - store pans deep in iceFacility clean; including behind line equipment
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11/10/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Walk-in refrig. @36FHandsinks fully stockedDishware cleaned in Main Kitc. dishwasherAll Dairy currentTemps noted: Raw Chicken breast @33F; Hot Chicken soup @172F; shrimp salad mix @35F
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9/11/2008 | Routine Inspection 1st | 100 |
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