- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANKSINKS AVAILABLE AND STOCKED.FINAL COOK TEMP OF CHEESEBURGER @ 155F.GOOD HOT/COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL FOOD PROPERLY STORED.HIGH TEMP DISHWASHER GOOD AT 180F.DISCUSSED COOLING PROCEDURES. ENSURE PRODUCT IS PROPERLY COOLED DOWN FROM 140F TO 70F W/IN 2 HRS AND THEN 70F TO 40F IN AN ADDITIONAL 4 HRS.
|
5/20/2015 | 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.FINAL COOK TEMPS OF CHEESEBURGER AT 176F.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.SANITIZER BUCKETS GOOD.HIGH TEMP DISHWASHER GOOD AT 182F AT MANIFOLD.FACILITY USED ICE WATER BATHS AND ICE WANDS FOR COOLING.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
|
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 PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.PROPER FOOD STORAGE.FOOD IS DATED WITH PREP DATE.WALK-IN IN GOOD ORDER.SOME FOOD PRODUCT IS PREPARED IN MAIN KITCHEN.HIGH TEMP DISHWASHER GOOD AT 185F AT MANIFOLD.OBSERVED EMPLOYEE HYGIENE WHILE ON SITE.FACILITY IS CLEAN.
|
4/22/2013 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed meat slicers with build-up of food debris; ensure machines are cleaned and broken down daily to prevent cross-contamination. FDA hand-out provided on deli slicer machines.(corrected on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; roast beef holding at 170F; chili holding at 182F; rice holding at 161F; turkey holding at 158F.Cold-holding checked good; tomatoes at 42F; tuna at 39F; sliced beef at 41F; turkey at 42F.High temperature dishwasher checked at >180F on final rinse sanitization.Sanitizer buckets available at all stations with 50-100ppm chlorine.All handsinks checked functional and stocked with sanitary towels and soap.All refrigeration and freezer systems checked within regulation; walk-in checked at approximately 36F ambient temperature.Facility uses gloves and good handwashing during preparation of ready-to-eat foods.
|
3/26/2012 | Routine Inspection 1st | 98 |
- [1] Storage; handling of clean equipment / utensils
Store all eating utensils in the same direction to avoid possible cross-contamination. (correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken soup at 171 degrees; beef barley at 165 degrees; chili at 167 degrees; potatoes at 162 degrees; brown gravy at 160 degrees.Cold-holding checked good; olives at 42 degrees; tomatoes at 41 degrees; fruit mix at 37 degrees; roast beef at 43 degrees (ok)....Dishwasher sanitizing at >180 degrees on final rinse sanitization.Observed glove use in food preparation areas with proper handwashing between glove use. (good)****Walk-in refrigeration checked at approximately 35 degrees ambient temperature. Observed proper food storage and date labels*****
|
2/3/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Observed excellent food preparation procedures; no bare hand contact with ready-to-eat foods. Mandatory glove use with proper handwashing.Hot-holding checked good; chili @ 155 degrees; chicken stock at 156 degrees; lemon butter at 162 degrees.Cold-holding checked good; tuna at 39 degrees; crab salad at 41 degrees; potato salad at 42 degrees.All refrigeration and freezer temperatures checked within acceptable ranges; walk-in ambient temperature checked at approximately 36 degrees.Sanitizer buckets throughout kitchen checked at approximately 100ppm chlorine.High temperature dishwasher checked at >180 degrees on final rinse sanitization.No raw or undercooked food products served; no consumer advisory necessary.
|
1/29/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Hot-dogs at 157 degrees; cabbage rolls at 154 degrees; chicken soup at 178 degrees. rice at 152 degrees.Cold-holding checked good; ham at 41 degrees; cheese at 39 degrees; tuna salad at 39 degrees.Observed handwashing and proper glove use. (good)Dishwasher sanitizing at >180 degrees.Sanitizer buckets availble > 50ppm chlorine.Facility checked very clean.
|
1/20/2009 | Routine Inspection 1st | 100 |
|
7/23/2008 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Atlantis Manhattan Deli, 3800 S Virginia St, Reno, NV »