- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; salmon at 146F; vegetables at 144F; rice at 148F.Cold-holding checked good; turkey at 42F; ham at 38F; dressings at 39-43F; fruit at 41F.Handwash stations stocked and functional; observed glove use with food preparation.Refrigeration checked within regulation at <41F; products properly stored and dated.Excellent sanitation***Certified Food Manager List attached and updated*****New Certifcations marked on list****No failed exams****
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9/11/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; oatmeal at 198F; egg flour soup at 161F; fried rice at 137F; vegetables at 151F.Cold-holding checked good; fruit at 37F; cottage cheese at 36F; tomatoes at 39F.All dishes from employee cafeteria sent to main kitchen for warewashing.Refrigeration units checked at <40F; all products properly stored and labeled.Handsink checked stocked and functional; observed glove use.Sanitizer bucket available with 200-400ppm quatinary ammonia.
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10/10/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; rice at 154F; ground beef at 172F; chicken at 176F; vegetables at 159F.Cold-holding checked good; tuna at 42F; tomatoes at 38F; roast beef at 42F; bologna meat at 41F.All warewashing conducted in main kitchen.Handsink checked stocked and functional.All refrigeration units checked at <40F; food products properly stored.Observed glove use during food service****Sanitizer bucket available with 200-400ppm quatinary ammonia.
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10/22/2013 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Sanitizer dispenser for buckets was dispensing a very high concentration of quat. Repair to dispense 200ppm quat. *Repair scheduled while on site
- General Comments that relate to this Inspection
Hand sink stockedOperator very knowledgable about food safetyTest strips availableUprights @ 40F; 39FProduct stored on ice buried appropriatelyFacility cleanAny food that goes on buffet is discarded at end of shiftHot holding @ 160F+
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9/28/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll refrigeration @ 40F or belowFacility very cleanHand sink stockedFoods discarded after service in Employee CafeFoods in ice 40FSanitizer bucket @ 200ppm quat
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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 @ 40F or below-chicken - 38FMost items turn over within an hour or soHot holding good-ham (line)- 150F-chicken (Alto Shaam) - 145FHand sink stockedSanitizer bucket @ 200ppm quat**There was some overflow from ice cold holding (drain line issue). Maintenance was working on the issue. All other drains and sinks checked for back up problems; non observed.
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11/5/2010 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Some temperature variation in upright reefer. Sour cream; which had been in the unit for a couple of days @ 41F. Reefer thermometer also @ 40F. A couple of items were found out of temp; immediately voluntarily discarded. Unit needs to be maintained and operator needs to ensure that the unit is properly functioning.
- General Comments that relate to this Inspection
**No violations observed during the inspectionReefer @ 40FFacility very cleanHot table ok-foods discarded after service in Employee CafeSanitizer bucket @ 200ppm quatVery little food storage; most food comes down from kitchen for hot holding
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11/16/2009 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Handsinks were fully stockedSanitizer buckets used for prep surfaces tested - 200 ppm QuatAll utensils and dishware is taken to Main KItc. Hi-temp dishwasherTemps noted: Hamburger plated @167F; Polish dogs hot hold @153F; Chicken breast Caesar salad @38F; Fajitas @177F; Spanish rice @155FAll reach-in coolers were <40FRestroom facilities were clean and stockedSolid waste removed by staff every hour
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9/16/2008 | Routine Inspection 1st | 99 |
Restaurant representatives - add corrected or new information about Hyatt Regency Lt Employee Cafe, 111 Country Club Dr, Incline Village, NV »