- General Comments that relate to this Inspection
Handsink clean and stockedFood storage goodUtensil storage goodSoup 160FChicken in green sauce 143FAll salad items on ice; tong use goodFridge <=40FFood items are discarded after meal timeReviewed process for reheating food items from the line for consumption that have been cooled down; ensure all food items are reheated to 165F prior to placing on food line
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5/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during inspection Handsink stocked and cleanFood storage okHot dogs 265FPasta in red sauce 181FExpiration dates currentFood discarded when lounge closes
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7/8/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Majority of food from the first shift from 10:00-14:00 is discarded. Observed a rice cooker with rice at 119F; contact said this will be discarded at the end of 4 hour shift as well and a new batch is made. All food items on hot holding were 155F-170F. All fridges <=41F. Sanitizer buckets 400 ppm Quat Employee fridge was labeled and clean
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9/23/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Hot and cold holding temps. recorded:Rice @ 142 F; orange chicken @ 146 F; meat marinara sauce @ 156 F; spaghetti @ 141 F and Mexican meatball soup @ 181 F. Fruit salad @ 40.0 and potato salad @ 39.0 F. Food is held for 4 hours and than discarded. No leftovers are cooled for next day service. Reviewed with operator to store rice paddle in ice water bath between uses. Discontinue using plain water. Water at room temperature breeds bacteria especially if grain products are in water. Quat sanitizer recorded at 200 ppm and high temp dishwasher noted at 190 F at final rinse. Observed good handwashing. Please have Gary Clark; Rachel Williams; and Donald Beach acquire their Washoe County Certified Food Protection Manager Certificates. They have already taken refresher course and passed course but have not gotten WC certificate with new expiration dates.
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6/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.Handsink properly stocked with liquid soap and sanitary disposable towels.Proper scoop storage with handles facing up and out of food product. No leftover of food is cooled or kept for reservice. Observed all food cold holding at 40 F or lower on buffet line.White rice at 190 F. Discussed with operator to store rice paddle in ice and water to prevent bacteria growth in water. Do change water when ice melts or when water becomes visibly dirty. * Corrected on site.
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10/12/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection.Cold holding desert case recorded at 38 F.
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12/1/2010 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed cake display case cold holding at 54 F. Do not use cake display case until unit is repaired and cold holding at 40 F or lower. * All cakes voluntarily discarded.
- General Comments that relate to this Inspection
All violations from annual inspection conducted on 11/22/10 corrected. Hot holding rice temped at 159 F.
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11/29/2010 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
040) Hot holding unit not maintaining proper temperature. Repair unit to maintain 140 degreees F or below to prevent bacteria growth.Observed hot holding rice cooker with recorded temp. of 120 F; rice voluntarily discarded. * Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed handsink dirty with visible soil buildup. Do clean handsink of grime and food debris buildup on a routine basis to prevent buildup.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed no measurable sanitizer in Quat sanitizer bucket. Do test Quat sanitizer solution to be at levels between 20-100 ppm. Do store all wet wiping cloths in sanitzer solution between uses. Do not store wet wiping cloths on counters wet.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Repair leak at water filter in ice machine roomDo clean ice machine lid of all visible bicarbonate buildup.Clean floor sink under soda cabinet in employee dinint room of all visible food debris buildup.
- General Comments that relate to this Inspection
Reviewed with operators to stock all handsinks at all times with liquid soap and disposable towels to promote proper handwashing. Notes:2nd CFPM: Gary Clark M07040 exp.10/24/11
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11/24/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection. Thank you.All cold holding recorded < 40 F; hot holding temps. checked OK.
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10/27/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chow mein @ 156 degrees; beef roast @ 161 degrees; rice @ 154 degrees; corn @ 161 degrees.Cold-holding checked good; salad dressings @ 38-42 degrees. All cold-holding food observed deep in ice on make-up unit.Desert case checked at 37 degrees.(Facility observed very clean)
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12/4/2008 | Routine Inspection 1st | 100 |
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