- General Comments that relate to this Inspection
All violations from previous inspection have been addressed: - Cooling procedures have been implemented and staff is aware that if issues are observed during future inspections hour-by-hour cooling logs will be mandated. - Lower reach in under line & Reach in #5 have been serviced and are holding better temps. Reach in #5 is holding @ 41F. The lower reach in was showing @ 47F on one therm and 40F on another. Staff must keep 2x a day temp logs for this unit until temps stablize. - Napkins have been provided next to ice cream cones until new cones w/ paper wrappers can be ordered and received. - Ice scoop bin next to juice will be set up nightly.
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8/14/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed pasta salad in Back Reach in unit @ 47F when rest of unit was holding at 40F. Salad had been cooked and prepped approx 4 hours prior so it was not cooled properly. Salad was in deep plastic bin with saran wrap on it. Salad was removed from unit and placed in shallow pans in ice baths to cool down. Observed cooked penne pasta noodles cooked 8/11/15 in Reach in #5 with temps ranging from 47F to 55F. Noodles were in a large plastic bin with a lid on them so they did not cool properly. Facility must address cooling issues. Due to the time of the day that this facility is open and staffing issues facility will be allowed to implement internal cooling procedures that include metal pans; shallow pans; ice baths; etc. If cooling issues are observed during future inspections or reinspections; cooling logs for all items cooled down will be required.
- [4] Facilities to maintain product temperature
Observed lower reach in fridge under line prep area holding @ 50F. Shredded cheese in unit temped @ 50F. Only other potentially hazardous food in unit was frozen chicken. Cheese was moved as it had been placed in unit approx 30 minutes prior and chicken was placed in fryer. This unit shall not be utilized for cold storage until repaired AND reinspected by WCHD. Observed Reach in #5 with 5 different thermometers with 5 different temperatures. Most food was holding within proper temperature requirements except pasta referenced in 2205-00030 but air blowing out of fan area was 70F ambient temp. Temperature logs are required twice a day until further notice for this unit. Example log sheets left with operator.
- [2] Food protected during storage; preparation; display; service; transportation
Observed ice cream cones in customer self serve dessert area that are not protected from bare hand contact. These cones need to be replaced with cones with a paper around the base or need to be individually dispensed by staff. This item must be corrected within 7 days. Observed ice bin for juice in customer self serve area with ice scoop lying in ice. This area must have a dedicated ice bin. This item corrected on site.
- [2] Handling of food; ice; minimized
- General Comments that relate to this Inspection
Hand sink clean and stocked. Hot holding on line good. All food at 145F-165F. Cold holding on line good. All food 41F or below. Hot Holding in Warmer #3 good. Chicken; potatoes; saus @ 150F+. Drawers under grill @ 40F. No food stored in them. Reach in #3 @ 41F. Reach in #4 @ 40F. Slaw @ 37F. Steam Table good. Soup @ 145F. Au Jus @ 160F. Good ice scoop storage in server stations. High temp dishwasher @ 185F. Back reach in @ 40F; mayo @ 39F. Sani buckets @ server station with 200ppm Quat. Good no bare hand contact procedures in place for lemons at server stations; for staff behind line and customers at buffet line. *Ensure all products held for more than 24HRS are labeled with prep date. This would not apply for items prepped same day for buffet line. No other CFPM's. Two staff members failed after taking class with Pete Allen recently. Facility plans to have both staff members take class again with John Roberts.
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8/12/2015 | Routine Inspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
50) THE MAIN WARMER WAS AT 123 DEGREE F ALL THE PRODUCT WASAT 108-140; PRODUCT WAS JUST PUT IN FROM COOK LINE AT 1630. CHEF PULLED ALL PRODUCT AND REHEATED TO +165 DEGREE F AND STARTED ANOTHER WARMER. TOO MUCH ACTIVITY FOR ONE WARMER CORRECTED ON SITE
- [2] Wash; rinse water: clean; proper temperature
190) SANITIZER BUCKETS WERE USING COLD WATER NEED TO USE WARM/HOT WATER AND MAINTAIN PROPER SOLUTION. CORRECTED ON SITE
- General Comments that relate to this Inspection
NOTES:NOTHING COOLING PRODUCT SOUPS/SAUCES/STROG BEING HELD IN A HOT BATH TEMPS AT 145-171 DEGREE F. MAKE SURE TO STIR AND WHEN READY TO COOL EITHER BREAK DOWN OR STIR BUT CHECK TEMPS. HOT HOLDING SEE BELOW VIOLATIONHOT HOLDING BUFFET LINE ALL TEMPS WERE AT 154-181 VERY GOOD LINE TEMPS. (LOG KEPT) HANDSINKS OK OBSERVEDDISHWASHER HIGH TEMP 200 DEGREE FWALKIN WAS AT 47 DEGREE F PORTER JSUT GOT DONE SWEEPING AND CLEANING; PRODUCT WAS AT 39-43 DEGREE F.ALL CHEMICAL BOTTLES LABELLEDFREEZER ALL PRODUCT FROZENPRODUCE REFER AT 39 DEGREE F
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9/26/2014 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Had a pan of fish that was all at 116-121 degree F. Product was just put out so ok to reheat to 165 degree F and put back out.
- General Comments that relate to this Inspection
Notes:Buffet area cleanRest of food on the line was all at 146-153 degree F.Sanitizer 300 ppm quatDishwasher high temp 192 degree F.Refer at 38 degree F all product properly stored.Hot boxes at 180 degree F all product inside at 153-162 degree FHandsinks ok
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10/3/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND READY TO EAT FOODS STORED BELOW RAW MEATS IN THE WALK-IN. MUST STORE ALL READY TO EAT FOODS ABOVE ANY RAW MEATS TO REDUCE THE RISK OF CROSS CONTAMINIATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD HOT AND COLD HOLDING TEMPS ON BUFFET LINE. ALL WITHIN REGULATION.HIGH TEMP DISHWASHER GOOD.BULK BINS GOOD.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.DISCUSSED COOLING PROCEDURES - NO PROBLEMS.DISCUSSED THAWING PROCEDURES.MUST OBTAIN WCHD CFPM ID AND CERTIFICATE FOR JOHN SCOTT AND GINA LOVELAND. BOTH OBTAIN SERVE SAFE CERTIFICATES. THIS MUST BE DONE BY FRI. 9/28/12.
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9/27/2012 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
FLOOR UNDER DISHWASHER IN DIS-REPAIR. FLOOR NEEDS TO BE RE-SURFACED AND SEALED SO IT IS EASILY CLEANABLE.
- General Comments that relate to this Inspection
NOTES:GOOD HOT AND COLD HOLDING TEMPS ON BUFFET LINE - ALL WITHIN REGULATION.HAND SINKS AVAILABLE AND STOCKED.PROPER FOOD STORAGE.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.GOOD REFRIGERATION TEMPS.GOOD HOT HOLDING TEMPS IN WARMING UNITS.REMIND STAFF NOT TO COVER PANS OF FOOD DURING THE COOLING PRECESS SO HEAT CAN ESCAPE AND FOOD CAN PROPERLY COOL.
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5/25/2011 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND SPEED RACK WITH PANS OF CHILI IN WALK-IN BETWEEN 50F-54F. CHILI WAS PREPARED ON 6/21/10. ALL POTENTIALLY HAZARDOUS FOODS MUST BE PROPERLY COOLED DOWN FROM 140F TO 70F IN 2 HOURS AND THEN 70F TO 40F IN AN ADDT'L 4 HOURS. IF 70F IS NOT REACHED IN 2 HOURS; MUST COOL DOWN TO 40F IN 2 HOURS. RECOMMEND KEEPING UTENSILS IN PRODUCT TO STIR ON A REGULAR BASIS TO SPEED UP THE COOLING PROCESS. CHILI WAS VOLUNTARILY DISCARDED.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO HOT WATER IN GUEST RESTROOMS. ALL HANDSINKS MUST HAVE BOTH HOT AND COLD RUNNING WATER FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:HANDSINKS IN KITCHEN GOOD.HIGH TEMP DISHWASHER GOOD AT 180F.GOOD HOT AND COLD HOLDING TEMPS IN KITCHEN AND BUFFET LINE.
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6/24/2010 | Routine Inspection 1st | 93 |
- [4] Facilities to maintain product temperature
REACH-IN REFRIGERATOR BY BANQUET DOOR NOT PROPERLY HOLDING TEMP AT 40F OR BELOW. UNIT WAS READING BETWEEN 50-60F. PAN OF COOKED CHICKEN THAT WAS PREPPED TODAY WAS PLACED IN WALK-IN UNIT TO COOL DOWN. MUST HAVE UNIT MAINTAINED TO HOLD FOOD AT 40F OR BELOW.PREP REACH-IN BY COOK LINE HANDSINK WAS AT 54F. HAVE UNIT MAINTAINED TO PROPERLY HOLD FOOD AT 40F OR BELOW.
- [1] Installed; maintained
REPAIR LEAK TO COLD WATER AT HANDSINK BY COOK LINE. ALL HANDSINKS MUST HAVE BOTH HOT AND COLD RUNNING WATER AT ALL TIMES FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:GOOD HOT HOLDING TEMPS ON BUFFET LINE.DISHWASHER GOOD AT 180F
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11/5/2009 | Routine Inspection 1st | 95 |
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Men's room hot water turned off. Not a systemic problem. Ladies room next to it had hot water.
- General Comments that relate to this Inspection
Hot holding temps. 135 F. - 163 F.Hotholding service line - 165 F. on all items.Hotholding in Alto sham - fish at 155 F.; chicken at 163 F.Colding holding on service line at 37 F. - 44 F.Walkins at 38 F. - 41 F. Walkin freezer at 10 F.Hot water dish machine at 185 F.Steak cooked to 165 F. internal temp. (don not serve rare steaks to customers)
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10/8/2008 | Routine Inspection 1st | 99 |
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