- [1] Single service: articles; storage; dispensing; used
240) MULTIPLE SCOOPS OR SINGLE SERVICE ITEMS IN SCOOPABLE PRODUCTS MUST KEEP SCOOPS OUT OR HANDLES UP AND CANNOT USE SINGLE SERVICE ITEMS (PANS/BREAD PANS). CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:MAIN KITCHEN CLEANALL HANDSINKS OKBLAST CHILLERS FOR COOLINGWATER BATHS FOR HOT HOLDING MOST STUFF IN THE WATER BATHS ARE DISCARDED AT THE END OF THE NIGHTHAD MEAT THAWING AND WAS PROPERLY DOING IT WITH RUNNING WATER.MULTIPLE REFERS ALL AT 40 OR BELOW ALL REFERS SEPARATED BY PRODUCT (MEAT/PRODUCE ETC) ALOT OF SPEED RACKS NOTHING IN TUBS ALL IN PROPER PANS.LOGS IN USETHERMOMETERSMAIN DISHWASHING STATION WAS AT 183 DEGREE F HIGH TEMP.
|
3/30/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:MAIN KITCHEN VERY CLEANHOT BATH SOUP AT 148 DEGREE FALL REFERS BEOW 40 DEGREE F AND ALL PRODUCT LABELLED AND DATEDHOT BOX AT 158 DEGREE FHANDSINKS OKTHERMOMETERS AND TEST STRIPS WENT OVER COOLING POLICY
|
2/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Very clean main kitchen areaHot holding sink all was at 163-175 degree FAll the refers were at 40 degree F or lower all product properly storedRecommend labelling for knowing which to pull out first. Handsinks goodThermometersDish washer high temp 210 degree F
|
5/31/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND WARM FOOD BEING PLACED IN FISH/CHICKEN REACHIN AND PRE-PREPPED FOOD REACHIN CAUSING THE UNIT TEMPS TO RISE. FOUND UNITS AT 49-53F. ALL FOOD DURING COLD HOLDING MUST BE AT 40F OR BELOW. ALL FOOD TAKEN OUT AND PLACED IN WALK-IN UNIT. ENSURE STAFF IS ONLY PLACING COLD FOOD IN REACH-IN UNITS. MONITOR THESE UNITS TEMPS ON A MORE FREQUENT BASIS TO ENSURE PROPERLY WORKING.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.PROPER FOOD STORAGE.BLAST CHILLER USED TO COOL DOWN PRODUCT.HIGH TEMP DISHWASHER GOOD AT 190F AT MANIFOLD
|
6/28/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOOD IN REACH-IN UNITS WITH PREPPED FOOD BETWEEN 44F-54F. FOOD HAD JUST BEEN PREPPED AND PLACED IN 4 INCH DEEP PANS AND COVERED. USE SHALLOW PANS TO ENSURE THAT FOOD TEMPS REACH PROPER TEMPS AFTER PREP. CORRECTED ON SITE.FOUND FOOD UN-COVERED IN FREEZER. MAKE SURE TO COVER ALL FOOD DURING STORAGE TO PREVENT ANY CONTAMINATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED.GOOD HOT HOLDING TEMPS. GOOD COLD HOLDING TEMPS IN WALK-INS.USE BLAST CHILLER TO COOL DOWN PRODUCT.HIGH TEMP DISHWASHER GOOD AT 195F AT MANIFOLD.
|
8/19/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 6/10/2010.ALL VIOLATIONS HAVE BEEN CORRECTED.GOOD COLD HOLDING TEMPS IN REACH-IN. 39FPROPER FOOD STORAGE IN WALK-IN.FOOD COVERED IN FREEZER.
|
6/16/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND PANS OF SAUSAGE IN REACH-IN BY WOK STOVE BETWEEN 51-60F; FOUND PAN OF BEEF RANCHERO AT 130F. MUST KEEP COLD FOODS AT 40F OR BELOW DURING STORAGE. MUST PROPERLY COOL FOODS DOWN TO 40F PRIOR TO PLACING IN REACH-IN. SAUSAGES WERE PLACED IN WALK-IN TO COOL DOWN AND BEEF RANCHERO WAS VOLUNTARILY DISCARDED.
- [2] Food protected during storage; preparation; display; service; transportation
FOUND PAN OF RAW MEAT STORED ABOVE COOKED ITEMS. MUST STORE ALL RAW MEATS BELOW ANY COOKED OR READY TO EAT FOODS. CORRECTED ON SITE.FOUND A NON-FOOD GRADE LID ON A WHITE FOOD GRADE CONTAINER. MUST ONLY USE FOOD GRADE CONTAINERS TO COME IN CONTACT WITH FOOD. CORRECTED ON SITE.FOUND NUMEROUS CONTAINERS UN-COVERED IN WALK-IN FREEZER. MUST COVER ALL FOOD CONTAINERS WHEN IN STORAGE TO PROTECT FROM CONTAMINATION.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.DISHWASHER GOOD AT 185F.GOOD HOT HOLDING TEMPS.TEMPERATURES GOOD IN WALK-INS AND FREEZER.
|
6/10/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS FOUND DURING INSPECTION.HANDSINKS AVAILABLE AND STOCKED.WALKINS IN GOOD ORDER. PROPER FOOD STORAGE.PRODUCTS BEING RE-HEATED PROPERLY IN BAIN MARINE.ALL PRODUCT COVERED AND LABELED.DEFROSTING TUB IS HAVING THE DRAIN REPAIRED SO FOOD IS BEING DEFROSTED INVIDUALLY IN TUBS UNDER RUNNING WATER ONE TUB AT A TIME. MAKE SURE THAT PRODUCT DOESN'T SIT IN TUBS OF WATER TOO LONG TO ALLOW PRODUCT TO HEAT UP.
|
7/31/2009 | Routine Inspection 1st | 100 |
- [2] Wash; rinse water: clean; proper temperature
Quats sanitizer in 3 compartment sink a little too strong at 400 ppm. Maintain at about 200 ppm.
|
6/24/2008 | Routine Inspection 1st | 98 |
Restaurant representatives - add corrected or new information about Silver Legacy Main Kitchen, 407 N Virginia St, Reno, NV »