- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLD.NO COOLING DONE; ALL LEFT OVERS DISCARDED.TEMPS TAKEN EVERY 2 HOURS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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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.HANDSINKS AVAILABLE AND STOCKED;OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.FACILITY DOES NOT DO ANY COOLING OF PRODUCT.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.TEMP LOGS MAINTAINED.ALL FOOD PROPERLY STORED.HIGH TEMP DISHWASHER GOOD AT 195F AT MANIFOLD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.REMIND STAFF WHEN PLACING LEMON WEDGES OUT FOR EMPLOYEES TO USE DO NOT OVER FILL CONTAINER TO ELIMINATE LEMON WEDGES FROM TOUCHING OTHER ITEMS.
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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.HANDSINKS AVAILABLE AND STOCKED.ALL FOOD PROPERLY STORED AND DATED.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.UTENSILS ON SALAD BAR ARE SWITCHED OUT EVERY HOUR.WALK-IN IN GOOD ORDER AND PROPERLY HOLDING TEMP.FACILITY IS CLEAN AND ORGANIZED.HIGH TEMP DISHWASHER GOOD AT 195F; THIS IS SHARED WITH ROOM SERVICE.UTENSILS FOR EMPLOYEES ARE PROPERLY STORED.NO EMPLOYEE HEALTH ISSUES.
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4/22/2013 | Routine Inspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
Facility shall remove all tape from utensils to prevent the growth of microorganisms.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; basa fish at 167F; vegetables at 157F; roast beef at 142F; chicken at 145F; turkey at 161F; rice at 165F.Cold-holding checked good; steak at 38F; cheese at 36-38F; roast beef at 37F; ham at 38F.High temperature dishwasher shared with EDR and Room Service checked at >180F on final rinse sanitization.All handsinks checked with sanitary towels and soap; reviewed handwashing and employee illness procedures. Staff observed wearing gloves with ready-to-eat foods.All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature checked at approximately 36F. All food products properly stored and dated.Facility observed very sanitary*****
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2/14/2012 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-surface/replace cutting board at sandwich station. All surfaces shall be smooth and easily cleanable.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.(employee kitchen desert case)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; gravy at 156 degrees; pasta at 142 degrees; rice at 158 degrees; chicken breast at 174 degrees; ground beef holding at 176 degrees.Cold-holding checked good; dressings between 38-42 degrees; ham and turkey at 38 degrees.All refrigeration and freezer units holding within regulation.Handsinks stocked with sanitary towels and soap; observed good handwashing by employees.High temperature dishwasher checked at >180 degrees on final rinse sanitization.Sanitizer buckets available at all food preparation stations at 50-100ppm chlorine.
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2/3/2011 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed turkey at approximately 122 degrees; turkey came out of the hot-holding unit at approximately 156 degrees; however; the pan was placed in water which was not hot enough. Please ensure steam tables are completely hot before placing foods in.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed on reach-in door with part of the gasket missing/damaged. Reach-in gaskets are important to maintain cold air in the unit.
- [1] Non-food contact surfaces of equipment and utensils clean
Handles on all reach-in make-up units shall be cleaned to avoid possible cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspections:Hot-holding foods in hot boxes checked good; rice at 156 degrees; chili with rice at 154 degrees; split pea soup at 153 degrees.(please watch steam tables as indicate above.)Walk-in refrigeration unit checked at approximately 41 degrees ambient temperature; recommend 36-38 degrees for walk-in units. All food products properly stored and date labeled.Observed some employees handwashing and changing gloves properly.
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2/22/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/ final cook temperatures checked good; beef patties cooked to greater then 155 degrees and hot-held at 143 degrees; white gravy checked at 150 degrees; eggs at 145 degrees.Cold-holding checked good; roast beef at 41 degrees; ranch at 38 degrees; carrot salad at 42 degrees; cottage cheese at 39 degrees.EDR/ Room Service Kitchen dishwasher sanitizing at 183 degrees.Observed proper glove use and handwashing; all sinks stocked with sanitary towels and soap.Observed walk-in with raw chicken at 34 degrees; all date marking codes checked good.No equimpment problems notes.
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3/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handsinks properly stockedObserved employee handwashingObserved proper glove useMilk dispenser 30FWalk in 44FHam/roast beef 34-40FMeat slicer cleanFreezer -20FPotatoes 154FBeef 156-174FRice 150-200FSoup 170FSanitizer buckets 50-100ppm chlorine throughout
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10/10/2008 | Opening Inspection | 100 |
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