GOLDEN NUGGET.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 43.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS, CHEESES AND DAIRY PRODUCTS. A TECHNICIAN ARRIVED ONSITE DURING THE INSPECTION TO MAKE THE NECESSARY REPAIRS TO THE WALK-IN COOLER. THE AIR TEMPERATURE INSIDE OF THE COOLER WAS AT 38.6F AFTER THE REPAIRS WERE MADE. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED REFRIED BEANS AT 62.3F, MEAT SAUCE AT 44.4F, CHILI AT 44.2F, COOKED RICE AT 43.3F, COOKED PASTA AT 43.1-45.3F, CHICKEN AT 43.5F-44.7F, HOLLANDAISE SAUCE AT 46.2F, TUNA SALAD AT 43.5F, COOKED VEGETABLES (CARROTS, CAULIFLOWER AND BROCCOLI) AT 46.0F, CUT WATERMELON AT 43.1F, PANCAKE BATTER AT 43.3F, RIBS AT 45.8F, GROUND BEEF AT 43.8F, VARIOUS GRAVIES AT 43.8-44.0F, EGG WHITES AT 43.1F, SAUSAGE AT 49.1F, CHEESES AT 43.7-44.4F, CUT TOMATOES AT 43.5F, WAFFLE BATTER AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED 344# OF FOOD WORTH $1600. MUST KEEP COLD FOODS BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005A.

REPLACE THE CEILING TILES ABOVE THE COOK'S LINE WITH EXPOSED INSULATION AND PEELING PAINT.

PROVIDE A LIGHT SHIELD WHERE MISSING ABOVE THE FLAT TOP GRILL.

OBSERVED A DRAIN LINE WATER LEAK IN THE BASEMENT AT THE BOTTOM OF THE STAIRCASE. MUST REPAIR THE LEAKING DRAIN LINE FOR THE MOP SINK.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED THE FOLLOWING CROSS CONTAMINATION. COOKS LINE MULTI-PURPOSE KNIVES HELD IN A CONTAINER WITH ICE CUBES, NO SANITIZING SOLUTION AND COOKS USING THE DIRTY, UN-SANITIZED KNIVES TO CUT VARIOUS READY TO EAT FOODS. ALSO OBSERVED EMPLOYEE RINSING OFF HANDS IN THREE COMPARTMENT SINK, DRY THEM WITH ADJACENT PAPER TOWELS THEN PROCEED TO CHECK IN A PRODUCE DELIVERY. DISCUSSED ABOVE VIOLATIONS WITH MANAGEMENT.

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING SANITIZER. 0PPM CHLORINE FOUND AFTER SEVERAL ATTEMPTS AND OBSERVED EMPTY BUCKET OF SANITIZING SOLUTION WHILE DISHES WERE BEING WASHED. MANAGEMENT CHANGE BUCKET OF SANITIZER AND CALLED REPAIR PERSON TO SERVE MACHINE DURING THE INSPECTION.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED SOME FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE. TWO LARGE FROZEN FISH UNCOVERED, NOT WRAPPED OR SEALED ON DIRTY UPPER SHELVING INSIDE COOKS LINE FREEZER. ALSO OBSERVED APPROXIMATELY 2LBS READY TO EAT SLICED CHEESE UNCOVERED, OPEN AND EXPOSED ON WALK-IN COOLER SHELVING. ALL FOODS DISCARDED.

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED OUTSIDE WASTE RECEPTACLES OVERFLOWING WITH FOOD CONTAINER BOXES. GARBAGE CAN LIDS UNABLE TO CLOSE. MANAGEMENT REMOVED SOME GARBAGE AND CORRECTED DURING INSPECTION.

All food not stored in the original container shall be stored in properly labeled containers. ALL BULK FOOD CONTAINERS MUST LABEL AND READY TO EAT FOODS LABELED AND DATED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FAR RIGHT SIDE COOKS LINE COOLER DOOR (LEFT SIDE) DAMAGED WITH EXPOSED INSULATION. MUST REPLACE/PROPERLY REPAIR.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR FAR LEFT COOKS LINE COOLER DIRTY WITH FOOD DEBRIS, MUST CLEAN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT COOKS LINE, UNDER ALL EQUIPMENT AND EXPOSED HAND SINK WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. MISSING FLOOR TILE GROUT THROUGHOUT DISH MACHINE AREA WITH POOLING WATER AND FOOD DEBRIS. MUST REPAIR.FLOOR THROUGHOUT BASEMENT WITH PEELING PAINT AND SOME CRACKED DAMAGED CEMENT. MUST REPAIR, MAKE SMOOTH AND CLEANABLE.FLOOR UNDER BASEMENT DRY STORAGE SHELVING WITH DIRT/DEBRIS. MUST CLEAN.

The walls and ceilings shall be in good repair and easily cleaned. WALL CAULKING AT THREE COMPARTMENT SINK WITH BLACKENED MOLD AND PEELING PAINT. MUST CLEAN/REPAIR.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELD END CAPS ABOVE COOKS LINE AND MUST CLEAN SAME SHIELDS. MUST PROVIDE LIGHT SHIELD IN BASEMENT DRY FOOD STORAGE.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. COOKS LINE METAL STEM THERMOMETERS ENCRUSTED WITH GREASE AND NOT CALIBRATED.

All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD AREA MUST WEAR HAT/HAIR RESTRAINT.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.

The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. EMPLOYEES ONLY ARE ALLOWED ON COOKS LINE.