- General Comments that relate to this Inspection
No violations observed during insepction- Hand sink clean and stocked. - Ice machine clean. - Hot holding good w/ chicken @ 140F. - Make up unit @ 30F. Cole slas @ 41F. - Make up unit @ 40F. Pickles @ 41F. - Ice cream machines cleaned regularly. No issues. - Good ice scoop storage.
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6/4/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at the time of inspection. Reach in freezer @ 0 F. Make up units @ 38F & 40F. Cole slaw @ 35F. Fridge under grill @ 30F. Hot holding good. Pork @ 166F & 170F. Burgers @ 150F. Ensure burgers are not stacked too high in hot holding as patties on the top and sides may not hold temperature. Ice machine good. Good scoop storage throughout stand. Sanitizer buckets in place with 200 ppm Quat. All dishes washed in dishwasher for Main Kitchen (Permit # F090131). 7-Up reachin units were both holding @ 30F. *Both units are being used to store potentially hazardous food. As these units are not designed for long term food storage all potentially hazardous foods should be stored in these during games only and not overnight.
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5/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stocked-gloves worn by food handlers-hand washing observedRefrigeration okLine drawers @ 40F-chx @ 40f*Discussed handling of chx for placement on grill. Separate spatula used for placement to avoid hand contactSanitizer buckets @ 200ppm quatAll food is cooked to serve; no hold overFreezer okDishes taken to main kitchenIce scoops stored in drip cupsHot holding (dogs) @ 180F-turnover approximately 1 hour**Reviewed importance of using sanitizer cloths to wipe down often overlooked areas such as soap and paper towel dispensers.
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6/5/2013 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT HANDSINK IN DESSERT STATION. MUST HAVE PAPER TOWELS AT ALL TIMES FOR PROPER HAND DRYING; PAPER TOWELS PROVIDED ON SITE. CORRECTED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED EXCEPT NOTED ON REPORT.PROPER FOOD STORAGE.ALL SCOOPS PROPERLY STORED.GOOD HOT AND COLD HOLDING TEMPS - VEGGIE BURGER 145F; HOT DOGS 170F; HOT DOGS 41F.SANITIZER BUCKETS GOOD.FACILITY CLEAN AND ORGANIZED.
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5/22/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.3 COMP SINK SET UP PROPERLY AND SANITIZER AT 200PPM QUAT.GOOD HOT HOLDING TEMPS; MEATBALLS 170F; SHREDDED CHICKEN 168F.; HOT DOGS 148FGOOD COLD HOLDING TEMPS.- ALL WITHIN REGULATION.ALL ICE SCOOPS PROPERLY STORED.ALL FOOD STORAGE AT END OF GAME IS DONE IN WALKIN UNITS AND NOT IN STANDS.
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6/22/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.No food handling operations at time of inspection.Observed facility clean.Food properly stored. Food covered in walk in and reach in cold holding units. All use by dates current.Reviewed temp. logs; all checked OK.Observed datecoding being utilized.
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8/11/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Certified food manager requirement met
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8/6/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
**Final construction ok**Ok to operate; ok to issue permitAll reefers equipped with thermometers and workingDrains in correctDishwashers workingFacility construction ok**Facility is risk category 3. Must have a minimum of one full time Washoe County Certified Food manager. Must obtain within 60 days; list of instructors provided.
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4/9/2009 | Opening Inspection | 100 |
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