- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STORED.HIGH TEMP GLASSWASHER GOOD AT 185F AT MANIFOLD.ICE MACHINE CLEAN AND SCOOP PROPERLY STORED.UTENSILS AVAILABLE FOR GUEST TO USE.
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7/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.HIGH TEMP GLASSWASHER GOOD AT 180F AT MANIFOLD.TONGS AVAILABLE FOR GUESTS FOR COOKIES AND MUFFINS.USE BY DATES CURRENT.
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9/26/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINK AVAILABLE AND STOCKED.HIGH TEMP GLASSWASHER GOOD AT 180F AT MANIFOLD.TONGS AND UTENSILS AVAILABLE FOR SNACKS.FACILITY CLEAN AND ORGANIZED.USE BY DATES CURRENT.
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6/24/2013 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed some build-up of scale/calcium/oxidation.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:High temperature glasswasher checked within regulation at >180F.Handsinds checked stocked with sanitary towels and soap.Refrigeration units with canned beverages turned down to 40F to ensure proper cold holding if dairy products are placed inside units.Bar area generally checked clean and sanitary.
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10/31/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall defrost refrigeration unit near dishwasher; observed substantial ice build-up which will reduce/restrict proper cold air circulation.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed handsink without sanitary towels; maintain sanitary towels and soap at handsinks at all times for effective handwashing.correction on-site
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Refrigeration with dairy products checked at approximately 44 degrees; this problem will be resolved with correction item noted above*****High temperature dishwasher checked at >180 degrees on final rinse santization.note: Keep all sliced fruit used for drinks on ice or under refrigeration****
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8/18/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:****Please monitor date marking codes; observed yogurt dated 9/15/2010*****Dishwasher/glasswasher checked at >180 degrees on final rinse sanitization.Handsink stocked with sanitary towels and soap.Reach-in units checked at <40 degrees; new thermometers installed on-site.
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10/13/2010 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.(please maintain soap dispensers at both handsinks at all times)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Please check high temperature glass washer; dishwasher went through several cycles before reaching the required 180+ final rinse temperature. Staff must ensure the machine is up to temperature before washing glass.Bar reach in unit with creamers checked at 44 degrees; please move creamers to the unit holding below 40 degrees. The unit where creamers were observed is generally for wine.Dairy date marking codes checked ok.
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9/29/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handwash stockedDishwasher 150F wash 180F rinseVery clean and organized
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3/13/2008 | Routine Inspection 1st | 100 |
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