CASINO KITCHEN 1ST FLOOR/JUNIOR BISTRO

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Ham croquettes (117F - Hot Holding) inside hot holding unit. As per employee for less than an hour. Employee reheat it during inspection Ham croquettes (169F - Reheating). **Corrected On-Site**

High Priority

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority

Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in cooler next to steam table at kitchen area. **Repeat Violation**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled next to mop sink at kitchen area. Employee cleaned during inspection. **Corrected On-Site**

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of reach in cooler next to mop sink at kitchen area. Employee removed and stored properly during inspection. **Corrected On-Site** **Repeat Violation**

Basic

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator provided written procedures during inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator provided written procedures during inspection. **Corrected On-Site**

Intermediate