- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS AND THIS FACILITY HAS ALREADY IMPLEMENTED THIS PRACTICE.ALL FOOD PROPERLY STORED; COVERED AND LABELED IN WALK-IN.OBSERVED PROPER COOLING OF FOOD IN WALK-IN ON SPEED RACKS UN-COVERED.HIGH TEMP DISHWASHER GOOD AT 192FNO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.THIS FACILITY DOES NOT DO ANY SPECIAL PROCESSES.FACILITY IS SENDING STAFF TO A CFPM CLASS WITHIN 30 DAYS TO HAVE ADDITIONAL CFPM'S FOR THIS FACILITY.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
|
9/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.ALL COLD HOLDING TEMPS GOOD - ALL 41F OR BELOW.THIS KITCHEN SHARES W/ STEAKHOUSE KITCHEN/WALK-IN.HIGH TMEP DISHWASHER GOOD @ 195F @ MANIFOLD.
|
8/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.REFRIGERATION AND FREEZER TEMPS GOOD.FACILITY IS CLEAN AND ORGANIZED.SOUPS AND SAUCES ARE MADE IN THIS KITCHEN AND USED IN ALL OUTLETS EXCEPT DELI.REMIND STAFF THAT DURING COOLING OF FOOD IN PANS ON SPEED RACKS IN WALK-IN TO LEAVE SPACE BETWEEN PANS TO ALLOW FOR BETTER AIR FLOW AND FASTER COOLING. ALWAYS PLACE WARM FOODS TO COOL ON TOP SHELVES OF RACK IF OTHER FOODS ARE ALREADY STORED ON SPEED RACK.
|
6/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding soups checked good; clam chowder at 152F; vegetable soup at 145F. No other cooking of hot-holding observed.Cold-holding checked good; cheese at 41F; fruit at 38F; salmon at 37F.Observed glove use during preparation of fruit; in addition; observed good washing procedures on fruit prior to slicing.Sanitizer buckets available with 50-100ppm chlorine.Handsinks all checked stocked and functional; handwashing procedures checked good.Walk-in refrigeration systems checked good all holding below 40F.Dishwasher shared with steakhouse checked at 189F on final rinse sanitization.
|
7/9/2012 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed multiple utensils stored in standing water on food preparation line; store utensils in ice; in a dipper well; or in heated water (140) degrees minimum. All methods will reduce possible pathogens/microorganisms.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; vegetable soup at 160 degrees; clam chowder at 176 degrees; pork chops cooking at 191 degrees; beef stew cooking at 163 degrees.Cold-holding checked good. raw chicken at 43 degrees; tomatoes at 42 degrees.Handsinks observed stocked and functional; observed handwashing. Observed glove use during food preparation. Good job handling raw ground beef; observed glove use and plastic wrap on food contact surface to minimize cross-contamination.Walk-in refrigeration holding within regulation at <40 degrees ambient temperature.High temperature dishwasher shared with banquet service area operating above 180 degrees on final rinse sanitization; sanitizer buckets availble with 50-100ppm chlorine.
|
8/18/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding on steam table checked good; chicken soup at 182 degrees; clam chowder at 173 degrees; rice at 200 degrees.Cold-holding checked good; cheese at 41 degrees; raw chicken at 37-41 degrees.All handsinks stocked with sanitary towels and soap; handwashing procedures ok.Banquet walk-in refrigeration holding at 31 degrees; observed good date labels on food products.Banquet dishwashing sanitizing at approximately 190 degrees on final rinse sanitization.NOTE:When rethermalizing or cooking products on the steam table please use food grade containers. Plastic five gallon buckets may not be designed for extreme temperatures; especially if the bucket was only designed to cold-hold.....
|
5/18/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Walk-in refrigeration checked at 38 degrees; all products properly labeled; stored; and rotated. Cold-holding products in walk-in refrigeration checked good; turkey at 39 degrees; ham at 41 degrees; salami at 39 degrees.Sanitizer buckets availble with proper chlorine levels >50ppm.Observed glove use by employee during salad preparation. (good)Handsinks properly stocked with sanitary towels and soap.
|
1/20/2009 | Routine Inspection 1st | 100 |
|
7/23/2008 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Atlantis Banquet Support Kitchen, 3800 S Virginia St, Reno, NV »