Nugget Casino Resort Steak House Kitchen, 1100 Nugget Ave, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
All the food items on the main line were 40-42F; but there were food items in the walk-in fridge designated for the steak house were out of temperature. Onion based sauce/soup 47-48F; short ribs in fat 46F; wild rice 48F. All food items listed had been in the cooler since yesterday. 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. All food items were voluntarily discarded; corrected on site. Discussed issue with restaurant chef and how additional cooling steps should be included to cool items down included stirring with a cooling want our using other forms of cooling with ice to ensure food items are cooling properly.
- General Comments that relate to this Inspection
All cold holding units were 40-42F. Units are old; so it is important to check units on routine basis to ensure proper holding temperature. especially the top holding shelf. Handsink clean and stockedAll meat is cooked to order; all meat held at 40FPasta 43FFood expiration dates currentObserved good handwashing from staff during inspection Food storage; all food items covered sliced tomatoes 43F in the salad make-up area; handsink clean and stocked
|
3/9/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
THe item noted on the routine inspcetion on 4/3/2014 has been corrected.Thermometer of reach-in refrigerator at 36 F.
|
4/7/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Reach-in fridge where sour cream was being stored was at 55F. All food items were removed and taken to be chilled. Unit cannot be used until it is repaired and can hold <=40F to prevent bacteria growth.
- General Comments that relate to this Inspection
Handsink clean and stockedNo meat was cooking at the time of the inspectionReach-in fridge with lobster <=40FCold-holding units under grill <=40F; all meat cooked to orderAll other food storage goodCondiments on ice
|
4/4/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
* Ok to open; operate and issue permit *Install a splash guard betweeen the handsink and the prep sink to prevent contamination. All fridges <=41FHood cleanedEnsure all pipes have at least a 1'' air gap in all drains Handsink clean and stockedMost food form this kitchen is made to oerder; all other food items come from main kitchen and butcher shop
|
12/16/2013 | Opening Inspection | 100 |
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