- General Comments that relate to this Inspection
Notes-This permit F910084 was accidentally inspected under permit F920357.-First Inspection was the 2205 and Re-inspection was the 2209 for permit number F910084/.-An inspection for permit F920357 was done as the 2206.-Both the original inspection and re-inspection for this permit will be attached.
|
6/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked.-Date labeling observed.-Hot holding-Meatball 178F.-Soup 172F.-Chili 156F.-Gravy 176F.-All lights properly shielded.-All items stored at least 6" off the ground.-Scoops properly stored.-Reach-In 36F.
|
8/27/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 39F.-Walk-In 36F.-Reach-In 36F.-Reach-In 38F.-Hot holding-Beans 196F.-Rice 198F.-Tri-Tip 188F.-Ground beef 188F.-Dipper well ok.-All items stored at least 6" off the gound.-All lights properly shielded.-All scoop and thongs properly stored.-
|
9/18/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Kitchen very clean.2) Very good cooling procedures.3) Alot of homemade product.4) Line temps all at 156 or higher.5) Refer good and ll product properly stored.6) Handsinks good.7) Pest control in place.8) All thermometers and test strips.Ok to opertae.Check yoru score at WashoeEats.us
|
8/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No Violations:1) Bakery attached everything labelled and ok2) Support freezer ok 0 degree F .3) Support Refer at 36 degree F4) First in first out.5) Handsink stocked ok6) Line hot holding at 180-200 degree F mashed potatoe; fish; rice; etc.7) Product dates
|
9/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks were fully stockedReach-in Refrig. were <40FReach-in Frzr. @0FTemps noted:Cooked Hamburger @188F; Chicken Noodle soup @ 169F; Hashbrown potatoes @ 211F; Cole Slaw @38FSanitizer buckets used on surfaces - tested - 200 ppm QuatSanitizer dishwaher used - tested - 100 ppm Cl
|
6/15/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedReach-in refrig. were all <40FReach-in Frzr's were all <0FAll Dairy currentTemps noted: Beef noodle soup @181F; Cooked hamburger patty @193F; Sausage Gravy @175F; Macaroni salad @35FSanitizer buckets used on tables/counters - tested - 200 ppm QuatSanitizer dishwasher used - tested - 100 ppm Cl
|
6/22/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Reach-In 38F.-Reach-In 38F.-Hot holding -Sauage 192F. -Gravy 184F.-Freezer 0F.-Ice machine clean.-Ice scoop properly stocked.-Reach-In 37F.-Reach-In 35F.-Hot holding -Soup Buffet 189F.-Cold holding -Potatoe salad 39F.
|
6/24/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Bonanza Inn Restaurant @ Bonanza Casino, 4720 N Virginia St, Reno, NV »