- General Comments that relate to this Inspection
No violations observed at the time of inspection:(Summer Season only)***Hot-holding checked good; hot-dogs at 162F.Cold-holding checked ok; hot-dogs at 42F; raw ground beef at 41F; cheese at 43F. (recommend moving make-up unit away from hot grill). This will ensure temperatures remain at 41F and below at all times.Reach-in double door at 32F; products properly stored.Reach-in freezer at -5F.Ice machine clean.Reviewed new regulations: reminder: no bare hands with ready-to-eat foods; in addition; all products must be date marked.
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6/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs at 145F; hamburgers at 176F; corn-dogs at 166F.Cold-holding checked good; cheese at 43F; tomatoes at 41F; salsa or pico de gallo at 39F.Observed glove use with all ready-to-eat food products.Handsink stocked and functional; please turn up pressure on cold-water valve.Sanitizer bucket checked at 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation.
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7/15/2014 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Facility shall provide a thermometer to verify final cook temperatures for ground beef; chicken; and hot-dogs.***correction on-site*** A thermometer provided from catering kitchen.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall maintain a sanitizer bucket during all operational hours with 50-100ppm chlorine or 200-400ppm quatinary ammonia.correction on-site
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-dogs checked at 154F; no other hot-holding or cooking observed.Reviewed final cook temperatures for ground beef; chicken; and hot-dogs.Handsink checked stocked and functional; reviewed handwashing.Cutting board is due for replacement; replace to ensure a smooth and easily cleanable surface.All refrigeration temperatures checked within regulation.Three-compartment sanitization procedures checked good.
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6/18/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked*Soap is a little lowThree comp sink @ 100ppm chlorineReefer units @ 40F or belowRaw hamburger on bottom shelfVery little cooling done-5 chicken breasts cooked in morning and then as needed.Sanitizer bucket @ 100ppm chlorineTest strips on siteFacility cleanAll product stored off floor
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6/29/2012 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Provide thermometer for kitchen staff to ensure proper reheating and cooking temperatures.
- General Comments that relate to this Inspection
Hand sink stocked3 compartment sink okAll refrigeration @ 40F or belowCooled chicken breast @ 39FHot dogs @ 40FSanitizer bucket @ 100ppm chlorineIVGID handles pest controlRaw product stored correctlyMost precooked product comes from Brimms BBQ**Reviewed reheating process with cook. All product must be reheated to 165F on grill prior to hot holding. Hot holding must be held at 140F or above.
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9/1/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**Certified food manager follow up. Requirement met.
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7/27/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitThe following needs correction before operations:1) Weather stripping needs to be placed under door to prevent access2) Facility needs cleaning and sanitizing of food contact surfaces3) One full time Certified Food Manager within 60 days
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5/26/2010 | Opening Inspection | 100 |
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