- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP DISHWASHER NOT PROPERLY REACHING 180F AT MANIFOLD. MUST HAVE UNIT SERVICED TO ENSURE FINAL RINSE REACHES 180 AT MANIFOLD. ENGINEERING CALL WHILE ON SITE. DO NOT USE DISHWASHER UNIT IT IS WORKING PROPERLY AND RE-INPSECTED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.HOT HOLDING TEMPS GOOD - COOKED CHICKEN @ 167F; SAUCE 157F.COLD HOLDING GOOD - WITHIN REGULATION.KEEP AN EYE ON BOTH PREP REACH-IN TEMPS. INSEPCTED DURING LUNCH AND TEMP AT 48F. ENGINEERING CALLED TO LOOK AT UNITS.REMIND STAFF TO PROPERLY ROTATE PRODUCT TO ENSURE USING OLDEST DATES FIRST - FIRST IN; FIRST OUT
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSEPCTION ON 5/13/15ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.HIGH TEMP DISHWASHER NOW REGISTERING 180F AT MANIFOLD.REACHINS AT 40F.
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5/20/2015 | Routine Inspection 1st | 96 |
- [4] Facilities to maintain product temperature
PASTA STATION TEMPS ON TOP WERE BETWEEN 52F-54F. COLD DRAWERS WERE AT 45F. MUST HAVE UNIT SERVICED TO MAINTAIN FOOD TEMPS AT 40F OR BELOW. UNIT WAS JUST REPAIRED 1-2 WEEKS AGO; MAY HAVE A LEAK IN COILS. FACILITY HAD JUST PREPPED FOOD LESS THAN 2 HOURS PRIOR TO INSPECTION. HAD FACILITY PUT ICE UNDER ALL PANS TO MAINTAIN TEMPS AND ENGINEERING WAS CALLED AND RESPONDED WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.ALL HOT HOLDING GOOD - COOKED CHICKEN 158F.ALL OTHER COLD HOLDING TEMPS GOOD - SALAMI 42F; COOKED CHICKEN 41F.HIGH TEMP DISHWASHER GOOD AT 180F.DIPPER WELL GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSES.DISCUSSED DOCUMENTING TEMPERATURES TO BE ABLE TO NOTICE IF TEMPS ARE NOT AT PROPER LEVELS TO SEE IF PROBLEMS WITH EQUIPMENT ARE OCCURING.ALSO DISCUSSED WITH CHEF ENSURING THAT STAFF ARE TAKING CORRECT TEMPS AND NOT DRY LABING TEMP READINGS.
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4/25/2014 | Routine Inspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
HIGH TEMP DISHWASHER NOT REACHING PROPER SANITIZING TEMP OF 180F AT MANIFOLD; ONLY AT 143F AT PLATE LEVEL. MUST HAVE MACHINE REPAIRED TO REACH PROPER SANITIZING TEMPERATURE. ENGINEERING CALLED WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.FOOD PROPERLY STORED AND DATED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FACILITY CLEAN.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.ENGINEERING REPAIRED HIGH TEMP DISHWASHER WHILE ON SITE. RE-CHECKED IT AND WORKING PROPERLY 188F AT MANIFOLD.
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4/22/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding temperatures checked good; asparagus soup at 158F; vegetable soup at 157F; alfredo sauce at 152F; white sauce at 153F; mushroom soup at 147F; chicken breast at 150F.Cold-holding checked good; ham; cheese; roast beef; tomatoes; salami; and turkey breast all (38-41F).High temperature dishwasher sanitizing at >180F on final rinse sanitization.Sanitizer buckets available with proper chlorine levels (50-100ppm).Handsinks checked stocked and functional; observed handwashing and glove use on the food line.Managers aware of proper exclusion policies for any sick employees.Walk-in refrigeration system checked at approximately 39F; all products properly stored and dated.
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5/17/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding food products checked good; chicken breast holding at 153 degrees; meat balls at 164 degrees; vegetable soup at 161 degrees; cream of asparagus at 166 degrees.Cold-holding checked good; sausage at 43 degrees; tomatoes at 42 degrees; raw chicken at 42 degrees; corn at 41 degrees.High temperature dishwasher checked at >180 degrees on final rinse temperature.Walk-in refrigeration checked below 40 degrees; all products properly stored and labeled.Handsinks checked stocked; handwashing procedures checked good.
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6/13/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; alfredo sauce at 155 degrees; meatballs at 146 degrees; chicken at 173 degrees; and red sauce at 163 degrees.Cold-holding checked good; sausage at 38 degrees; ham at 36 degrees; and cheese at 42 degrees.High temperature dishwasher checked at approximately 183 degrees on final rinse sanitization.Sanitizer buckets available at all stations with approx (100ppm) chlorine.Walk-in refrigeration checked at approximately 35 degrees ambient temperature. All products properly stored and labeled.Handsink stocked with sanitary towels and soap; good handwashing procedures observed.
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9/21/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; alfredo @ 164 degrees; meat balls @ 186 degrees; tomato sauce @ 148 degrees.Cold-holding checked good; cheese @ 32 degrees; artichokes @ 34 degrees; salami @ 36 degrees.High Temperature dishwasher checked at 182 degrees on final rinse cycle.Observed proper glove use and handwashing on front lines; no bare hand contact of ready-to-eat foods allowed per Atlantis policy.Handsinks properly stocked with sanitary towels and soap.All refrigeration units checked within acceptable limits; walk-in refrigeration checked at 35 degrees.
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8/14/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks properly stockedVegetables/cheeses on iceMicrowave cleanMeatballs 148FRefrigerators 38-40FCrab salad 43FGood separation of raw and ready to eat food in walk inDishwasher 160 wash 188 rinseDish room very clean and organized; separate staff handling clean dishwareSanitizer bucket ~50-100ppm chlorineAll utensils stored properly
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10/7/2008 | Routine Inspection 1st | 100 |
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