- General Comments that relate to this Inspection
NOTES:PREP AND STORAGE AREA FOR THE MAIN CAFEMULTIPLE WALK IN REFERS AND FREEZERS DUE TO AMOUNT OF PRODUCTALL SEPARATED BY PRODUCT AND PROPERLY STOREDALL BELOW 40 DEGREE FHAVE A OT WATER BATH SYSTEM TO STORE SAUCES AND GRAVYSTHERMOMETERSHANDSINKSHOT HOLDING UNIT GOOD
|
3/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:CLEANHANDSINK OKHOT LINE AT 157 DEGREE F COLD HOLDING HAMBURGER AT 39 DEGREE FPREP LINE AT 37-41 DEGREE F ALL PRODUCT PROPERLY STORED AND LABELLEDTHERMOMETERSSALAD PREP OKDESERT PREP OKCHINESE AREA ALL OK CHICKEN AND BEEF AT 144-148 DEGREE F
|
2/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Kitchen for the Cafe'Area clean All handsinks in placeDishwasher a high temp 220 degree F Prep sink area for salads etc.Desert area scoop was in a dipper wellRefers were all good at 40 degree F or lower
|
5/31/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINKS AVAILABLE AND PROPERLY STOCKED.WALK-INS AND FREEZERS GOOD.ALL FOOD PROPERLY STORED.USES BLAST CHILLER TO COOL DOWN FOOD PRODUCT.
|
6/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.WALK-IN COOLERS AND FREEZERS IN GOOD ORDER.FOOD STORED PROPERLY.DISHWASHER IS IN THE PROCESS OF BEING REPAIRED; CURRENTLY USING THE MAIN KITCHEN HIGH TEMP MACHINE. REPLACE THE FINAL RINSE TEMPERATURE GUAGE ON MAIN KITCHEN MACHINE TO PROPERLY READ TEMPERATURE. GAUGE READ 210F; BUT TEMP WAS 168F AT PLATE LEVEL.REMIND STAFF TO NOT COVER FOOD DURING COOLING PROCESS. CORRECTED ON SITE.ESTABLISH A BETTER SYSTEM FOR SCOOP STORAGE OF BULK STORAGE BINS. RECOMMEND STORING SCOOPS OUTSIDE OF BINS SINCE THEY TIP AND SCOOP FALLS INTO PRODUCT.
|
2/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 6/16/10.ALL VIOLATIONS HAVE BEEN CORRECTED.ONLY USING WHITE FOOD GRADE CONTAINERS IN KITCHEN.ALL FOOD IS COVERED IN WALK-INS AND FREEZERS.HIGH TEMP DISHWASHER IS AT 190F AT MANIFOLD.
|
6/24/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINER OF PEELED POTATOES IN THE WALK-IN IN A GREY NON-FOOD CONTAINER. MUST ONLY USE THE WHITE FOOD GRADE CONTAINERS FOR FOOD AND THE GREY CONTAINERS FOR GARBAGE. FOOD VOLUNTARILY DISCARDED. CHEF WITH LET THE VEGGIE PREP KITCHEN KNOW ONLY TO USE WHITE CONTAINERS FOR FOOD.FOUND NUMEROUS CONTAINERS UN-COVERED IN THE WALK-IN FREEZER. MUST COVER FOOD DURING STORAGE TO REDUCE THE RISK OF CONTAMINATION.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
HIGH TEMP DISHWASHER IS TOO HOT AT 220F. TEMPERATURE AT MANIFOLD MUST BE BETWEEN 180-195F TO PROPERLY SANITIZE DISHES. ENGINEERING CALLED WHILE ON SITE AND STARTED FIXING THIS ISSUE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.WALK-INS IN GOOD ORDER AND TEMPS ARE GOOD AT 36-40F.BLAST CHILLER USED TO PROPERLY COOL DOWN FOOD PRODUCTS.REACH-INS IN GOOD ORDER AND CLEAN.DISHROOM FLOOR IS IN GOOD ORDER.
|
6/16/2010 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PAN OF HOT POTATOES AT 110F IN REACH-IN UNIT ON COOK LINE. ALL HOT FOOD SHOULD BE COOLED DOWN TO 40F OR BELOW BEFORE BEING PLACED INSIDE REACH-IN UNITS. REACH-IN UNITS ARE NOT DESIGNED TO COOL HOT FOODS DOWN. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHER GOOD.GOOD FOOD STORAGE.FOOD PROPERLY COVERED AND LABELLED.
|
7/31/2009 | Routine Inspection 1st | 98 |
- [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.Walkin at 48 F. Internal temp on cooked pork; raw sausage; etc. Cooked pork had been in walkin 24 hours. Engineer was able to repair compressor immediatelyso that walkin was at 41 F. by end of inspection. Did not require discard of foods due to rapid response of staff.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Both violations corrected immediately.
|
8/22/2008 | Routine Inspection 1st | 95 |
Restaurant representatives - add corrected or new information about Silver Legacy Cafe Central Kitchen, 407 N Virginia St, Reno, NV »