- [1] Installed; maintained
HANDSINK BY ICE CREAM IS DRAINING VERY SLOW. HAVE DRAIN CLEARED TO ENSURE PROPER DRAINAGE. WORK ORDER CALLED IN WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS.GOOD HOT HOLDING - CHILI AT 171F.GOOD COLD HOLDING - TOMATOES 42FFROZEN FOODS FROZEN SOLID.DISHES WASHED IN EDR DISHWASHER (GOOD AT 180F AT MANIFOLD)ALL FOOD PROPERLY STORED.
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7/27/2015 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND MILK OUT-DATED (6/9/14) IN PREP REACH-IN. ENSURE ONLY USING PRODUCTS WITH CURRENT USE BY DATES. MILK VOLUNTARILY DISCARDED WHILE ON SITE. ENSURE STAFF IS CHECKING USE BY DATES ON A DAILY BASIS.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKETS TO BOTTOM OF STAND UP REFRIGERATION UNIT #0647 IN BACK STORE ROOM. DOOR GASKET MUST PROPERLY SEAL DOOR TO MAINTAIN PROPER TEMPERATURE. ENGINEERING CALLED WHILE ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.HOT DOGS BEING HOT HELD AT 142F.GOOD COLD HOLDIN - TOMATOES 39F.EMPLOYEES PROPERLY USING GLOVES AND UTENSILS WITH READY TO EAT FOODS.SANITIZER BUCKETS GOOD.3-COMP SINK GOOD.
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6/11/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.HOT HOLDING GOOD - HOT DOGS 143F; CHILI 156FALL FOOD PROPERLY STORED.DIPPER WELL GOOD FOR ICE CREAM SCOOPS.FREEZER GOOD.ALL DISHWARE AND UTENSILS ARE WASHED IN MAIN KITCHEN.USING VIREX TO WIPE DOWN ALL TABLES IN ARCADE AREA AND USED ON MACHINES.NO EMPLOYEE HEALTH ISSUES.
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4/22/2013 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair bare wood exposure under ice dispensing unit; all surfaces shall be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize dipper well; observed some growth. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs verified at 144-147F; chili checked at 139F. (recommend heating chili on stove instead of warmer for rapid rethermalization).Reviewed handwashing and glove use; handsinks stocked and functional.All refrigeration and freezer temperatures checked good; two-door refrigeration checked at approximately 34F; freezer checked at -10F.All warewashing conducted in a support kitchen****
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5/23/2012 | Routine Inspection 1st | 97 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace or clean caulking at three-compartment sink; observed growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Note: Observed chili being rethermalized in warmer (water bath); this is not the safest practice to rethermalize food product. Rethermalize potentially hazardous food products on a stove; convection oven; or microwave to at least 165 degrees and maintain at 140 degrees in warmer (water bath).Handsinks checked stocked and functional; reviewed handwashing and employee illness policies.Refrigeration and freezer units checked within regulation; two door reach-in unit checked at approximately 34 degrees.Recommend more control on storing chemicals; keep all chemicals in one designated area.
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10/19/2011 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall cover food products when storing in reach-in refrigeration units to avoid possible cross-contamination; observed lettuce and tomatoes uncovered.Facility shall remove products from tin cans and place in approved food containers after opening.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean spill in refrigeration unit (back storeroom)...
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; hot-dogs holding at 144-154 degrees.All reach-in refrigeration and freezers checked within acceptable limits; two door unit in back storeroom checked at 37 degrees; ice-cream freezer at -2 degrees. (all dipper wells properly working)Handsinks stocked with sanitary towels and soap.Chlorine sanitizer bucket checked ok at 50-100ppm.All dishes and utensils sent to room service for sanitization.note:please ensure all refrigeration units have thermometers...
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7/29/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations oberved at the time of inspection:Staff were aware of the importance of rethermalizing hot-dogs to 165 for at least 15 seconds. Cold-holding hot-dogs checked at 35 degrees.Staff wear gloves when making any hot-dogs or ready-to-eat foods.Sandwich preparation occurs in room service.Handsinks stocked with sanitary towels and soap; please be sure to use tri-fold towels. (no napkins)All refrigeration and freezer temperatures checked within acceptable zones. Reach-in unit with hot-dogs checked at 37 degrees.(please leave ice-cream dipper well turned on)
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9/29/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handsinks stocked properlyObserved employee handwashingHot dogs 178FChili 163FRefrigeration all checked goodDipper well good
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12/1/2008 | Routine Inspection 1st | 100 |
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