- General Comments that relate to this Inspection
No violations observed during inspection. Sufficient number of hand sinks clean and stocked. * Note: A few automatic faucets were not functioning at hand sinks and some hand sinks were blocked. Since facility has an excessive number of handsinks throughout kitchen and server prep areas and good handwashing activity was observed during inspection this item was not violated. However; facility must ensure all hand sinks are fully accessible and functional at all times. They must also be stocked with pump soap; paper towels and a proper waste receptacle at all times. Hand washing signs provided and operator informed of signage requirement. Recommend all sinks also be signed to indicate DO NOT BLOCK. Employee restrooms clean and stocked. All hot holding good. All food 145F and above. All cold holding good. Cold salads and other items prepped in Silver Legacy kitchen for this event and most other events. Proper utensils placed on buffet line for self service. Beverage walk in @ 36F. Good dairy dates. Culinary walk in @ 36F. All food @ 41F or below except items cooling. Breakfast items cooling on speed racks with sufficient space in between and in adequate time from when prepared. Raw chicken and sausage @ 39F. Good product storage and dates. All sauces on steam table at 145F or above. Ice machine clean. Good scoop/paddle storage. *Ensure servers are trained on no bare hand contact with ready to eat food (i.e. ICE). High temp dishwasher @ 182F. Sani buckets in place with 400 ppm Quat. Three comp sink set up and in use for large items with 300 ppm Quat. Test strips on site. Server reach ins @ 41F and below. Good dairy dates in all units. *Discussed new food regulations and provided stickers for handsinks and discussed no bare hand contact rules with Chefs and Ballroom Manager. This requirement applies to all ready to eat food including but not limited to: Ice; beverage garnishes; salads; desserts; bread; cooked food to be garnished with cheese; etc. Ensure all staff is trained on these requirements and procedures are in place. Also ensure employees are trained on proper glove use and hands are still washed in addition to glove use. Facility has other CFPM's but all have benn assigned to Silver Legacy permits. Marco is Ballroom Manager so he is only one assigned to this facility. A CFPM is on site during every event. No failed exams that he knows of.
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10/8/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - Ice paddles are being stored properly on hooks near machine. General notes: Hand sinks clean and stocked. Hot holding good. Potatoes 155F-160F. Chicken @ 150F. Walk in #1 @ 38F. Pork @ 45F (cooling). Walk in #2 @ 32F. Steam hot holding good. Cream sauce @ 180F. Three comp sink @ 300 ppm Quat. High temp dishwasher @ 180F.
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10/10/2014 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine paddles being stored on the floor next to ice machine and an employee began using one to scoop ice out of back of machine. Paddles were cleaned and sanitized on site. Ensure paddles are hung in proper place on wall at all times.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Restrooms clean and stocked. Walk in#1 @ 38F. Walk in #2 @ 32F. Walk in freezer @ -5F. All hot holding good. All product 135-160F. Three comp sink in use for pans @ 300 ppm Quat. Dishwasher hitting 180F @ Final Rinse. All cold food that was brought over from Silver Legacy fully wrapped and placed in walk-ins until served. All hot food cooked on site. No issues noted. *Remove towel from condensate line in Walk-in #2 and repair if necessary.
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10/8/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility is only used for events. Most of the food product brought over from main kitchen. Reviewed start up procedures with operator to ensure that equipment was functional and checked cooled product temperatures.Dishwasher final rinse @ 180F+Hand sinks all stockedFacility cleanWalk ins @ 40F or below-Main facility uses blast chiller for cooling product-marked steaks @ 35F-salmon @ 35F-pre cooked chicken @ 34FHot holding @ 140F or above-sun dried tomato sauce @ 150F
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12/16/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.PROPER FOOD STORAGEWALK-IN FREEZER AND COOLERS TEMPS GOOD.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.LUNCH SERVICE IS BUFFET STYLE.
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10/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATEREMIND STAFF TO MAKE SURE ALL HANDSINKS ARE STOCKED WITH PAPER TOWELS AND THAT ALL SOAP DISPENSERS ARE FUNCTIONING PRIOR TO AN EVENT.HAVE ENGINEERING CHECK WASH TEMPERATURE OF HIGH TEMP DISHWASHER. FINAL RINSE GOOD AT 190F.WALK-INS GOOD.KITCHEN IN GOOD REPAIR.
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2/1/2012 | Opening Inspection | 100 |
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