Nugget Casino Resort Oyster Bar Restaurant, 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
All violations from the last inspection have been correctedDrainage lines in the back reach-in fridge have been cleared and no water was observed pooling in the unitDoor of the front reach-in fridge has been repairedHandsinks were clean and stockedHand towel dispenser has also been moved above the handsink and not the adjacent work area.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPMs for this permit.
- SECTION XVII: ABATEMENT DATE
|
10/23/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed water pooling in the bottom of back reach-in fridge. Contact said the drainage lines need to be cleared. Clear lines are removed pooled water. Staff began removing water during the inspection.Observed breaking door of reach-in fridge on main front cookline. Back panel with gasket is not secured to back of door. Must repair.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed staff washing tupperware in the back handsink. Handsinks can only be used for handwashing. Contact spoke to employee about the issue. Corrected on site.
- General Comments that relate to this Inspection
Handsinks clean and stockedAll fridges <=41F (back fridge with shucked oysters was 43F; staff was working out of unit. Recommend turning down unit so it maintains 41F at all times.) Shellfish tags kept for 90 days with productWalk-in fridge: gumbo base 38F; 39F; food storage goodFront cook line:tuna salad 40F; 41Fsliced tomatoes 40F crab salad 40Fsoups 166-180Ftong storage on ready-to eat items properly storedFood items are cooked to serve and there is a raw/undercooked advisory on the menuRaw food items stored away from ready to eat. Observed microwave in the kitchen. Reminded contact that is microwave is used to cook items; ensure they are warmed to 165F and let sit for 2 minutes.
|
10/16/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Received pictures from contact confirming the handsink violations have been abated. Handisnk has signage; towel dispenser and paper towels. All violation(s) have been abated.
|
6/11/2014 | Routine Reinspection 2nd | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink on far side has been installed with signage; paper towels and soap dispenser. However; the handsink on the near side of the front service area still has a prep sign above sink and no soap or towel dispener. Need to install handsink sign; soap and towel dispenser.
- General Comments that relate to this Inspection
Food storage good Reach-in fridge cleanobserved proper use of sanitizer bucket
|
4/29/2014 | Routine Reinspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
In the reach-in fridge under the counter where the plates are stored; observed salad and other food items falling on the plates stored below the lettuce and other salad items. The dirty plates were removed for cleaning; and the unit was rearranged so the salad items were not stored above the plates to prevent contamination. All food contact surfaces must be clean and free of debris. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
A new handsink has been installed on the less used side of the oyster bar restaurant. Pipes are currently being installed and plumbed to the nearest floor sink. When unit is finished being installed; ensure soap and paper towels are available for handwashing. There is a prep sink on the other side of the service area that needs to be converted into a handsink. Need to remove "prep sink" sign and install "handsink" at the converted prep sink and new handsink. Ensure both handsink have soap and paper towels available for handwashing. The limited leafy green prep that was being conducted in the front prep sink; will now be conducted in the back kitchen area and/or the veggie prep area.
- General Comments that relate to this Inspection
Sanitizer buckets 200-300 ppm QuatAll other food storage goodcondiments on ice steamed rice 190FFridges <=40FFreezer <=0F Handsinks in kitchen clean and stockedShellfish tags kept for >=90 days in kitchen
|
4/4/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
*Ok to open; operate and issue permit*Fridge <=41FFreezer <=0FHandsinks clean and stockedEnsure all pipes hard at least a 1’’ air gap Cont said the front service area is going to remodeled to allow more access to kitchen
|
12/17/2013 | Opening Inspection | 100 |
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