Nugget Casino Resort Rosie's Cafe 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 stockedFood storage goodSanitizer buckets 400 ppm Quat Ice cream scoop storage goodDiscussed no bare hand contact with ready to eat food requirements Contact showed me a temperature log for the cold holding unit. Contact is going to make logs for all cold holding units in the kitchen and is going to have temperature checked every 6 hours.All fridges <=41FFreezer <=0FAll other meat items and produce from the butcher shop and from the produce prep center All rags were being kept in clean sanitizer solutionDiscussed contact time of Quat sanitizer with contact; ensure all staff know the contact time; Contact time is 2 minutes which may be too long for cleaning tables; menus; etc. and other surfaces that are cycled through during high patron volume due to short turnover time.
|
7/30/2015 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed tongs used to serve salad sitting directly in the salad with the handles touching the food. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Corrected on site.
- [5] Hands washed and cleaned; good hygienic practices
Observed staff member put a large metal container in one of the handsink and began to fill it with water. Staff member then rinse hands under the water into the container. Staff member then put the container with water in the grill and when asked what the water was for; he explained it was for soup. Contact directed staff member to discard the water and get a new clean container for the soup. Observed same staff member washing hand only with water from a handsink with not soap. Contact also corrected this my instructing staff to wash hands for 20 seconds with water. Ensure all staff are trained to properly wash hands. Remind staff that handsinks are only for handwashing.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed a container of berry topping that had been knocked over in the reach-in fridge by the service station which had spilled over the inside of the unit and on other food items. Need to clean unit and discard food as needed to prevent contamination - corrected on site.
- [1] Wiping clothes: clean; use restricted
Observed moist rags throughout the facility and on counter tops. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. When sanitizer bucket was tested; solution was <200 ppm Quat. One of the staff members said she had not changed it today - Corrected on site.
- General Comments that relate to this Inspection
All fridge units <=41FFreezer <=0FAll handsinks clean and stocked. All other food storage goodsliced tomatoes 39FAll soups 160-174Ftuna salad 40FService areas clean
|
3/17/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
*Ok to open; operate and issue permit*Fridges <=41FFreezer <=0FFront line is only open during busy events; ensure all surfaces are thoroughly cleaned before use and all cold holding units are working properlyFloors in the back line were recently replace. Front cold-holding unit is still down; recommend splitting load on compressors to prevent systemic failure of cold holding units if compressors stop functioning Recommend checking dishwasher prior to use and daily when in use to facilitate proper sanitation Handsinks clean and stockedThe main kitchen is behind this facility which is where most of the food comes from and dishes going to main dishwasher
|
12/17/2013 | Opening Inspection | 100 |
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