General Comments that relate to this Inspection Reviewed menu and discussed procedures for integration of no bare hand contact with ready to eat food. Items are assembled in the kitchen (e.g. sandwiches) in the main kitchen by staff with gloves and plated. All fridges <=41FFreezers <=0FHandsink clean and stockedNew ice machine installed. Ice machines are cleaned and sanitized every couple of monthsMeat comes from the butcher shop; veggies from the main prep area and the bulk items (e.g. soups) are made in the main kitchen fresh Food storage good Ground beef in walk-in fridge 34FDishwasher: observed final rinse on dishwasher >=180F
9/24/2015
Routine Inspection 1st
100
General Comments that relate to this Inspection All hot food items are transferred directly to hot holding then to banquet hallHandsinks clean and stockedSanitizer buckets had less than 200 ppm Quat - corrected on site Leftovers discardedReplace ceiling tiles become water damaged or moldy above the dishwasherCold holding units <=40F
6/27/2014
Routine Inspection 1st
100
General Comments that relate to this Inspection * Ok to open; operate and issue permit *Seal holes under the veggie wash sinksEnsure all pipes under the bain marie have at least a 1'' air gap Floor under the fryer station in not level. Flooe will need to be repaired or replaced so it is even; does not pool water and is sealed Handsinks clean and stockedFridges <=41FFood storage goodEnsure all ceiling panels are installed
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