Nugget Casino Resort Gilley's Kitchen, 1100 Nugget Ave, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Handsinks clean and stockedObserved final rinse on dishwasher >=180FBBQ sauce is covered and labeled in walk-in fridge Meat cutting knives and kept in the fridges between uses in cleanable bags Cooled beans in walk-in fridge 40F; 38;F 38FFridges <=41FFreezers <=0FCooled pork butts 38F; 41FRibs 160F
|
10/1/2015 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed a large pot of chili that was 64F; contact said it was made last Saturday. All other pots of chili and beans were 40-41F. Contact discarded food during the inspection. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. Corrected on site.
- General Comments that relate to this Inspection
Handsinks clean and stockedAll fridges <=40F. Recommend getting extra thermometers for units with internal thermometers Minimal leftovers; sent to blast chiller for cooling then reheated for use in the buffet. Ensure all reheated items are cooked to 165F and hot held at 140F.All hot held items were >140F; altoshams are designed for reheating and hot holdingBeans 180Fribs 40-38FFood storage good
|
9/11/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Noted paper towel dispensers for two hand sinks empty. Ensure to keep paper towel and soap dispensers stocked. Kitchen is closed at this time; food prep will start soon; paper towels will be stocked before prep begins.Must have minimum of one Certified Food Protection Manager on staff full time who is assigned solely to this permit by 8/6/2014
|
6/10/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Kitchen will open for training tomorrow and to the public on 6/9/2014. Ensure to stock all dispensers with soap and paper towels at all hand sinks before start of food operations. Dispensers being stocked at this time.RIsk category 3 assigned. Must have minimum of one Certified Food Protection Manager on staff full time who is assigned solely to this permit by 8/6/2014
|
6/6/2014 | Opening Inspection | 100 |
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