- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED NO BARE HAND CONTACT WITH READY TO EAT FOODS.ALL FOOD PROPERLY STORED.ALL COLD HOLDING TEMPS GOOD AND WITHIN REGULATION.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL PROBLEMS.THIS FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE PAST YEAR.FACILITY IS SENDING STAFF TO A CFPM COURSE WITHIN THE NEXT 30 DAYS TO HAVE ADDITIONAL CFPM'S FOR THIS FACILITY.
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9/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL FOOD PROPERLY STORED; COVERED AND DATED.REMIND STAFF NOT TO PACK MEAT REACH-IN UNIT TOO FULL. AIR NEEDS TO BE ABLE TO CIRCULATE TO PROPERLY MAINTAIN TEMPS - UNIT WAS JUST STOCKED FOR LUNCH RUSH; EXCESS FOOD REMOVED WHILE ON SITE.
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6/11/2014 | 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 MONITORED BY STAFF.COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.ALL EQUIPMENT WORKING PROPERLY.
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8/28/2013 | Routine Inspection 1st | 100 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drink in reach-in system with foods served to the public; facility shall separate all employee drinks/foods from foods served to the public.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; general chicken at 149F; chow mein at 144F; pork bun at 158F; fried rice at 137F.Cold-holding checked good; pork at 35F; beef at 41F; chicken at 36F.Dishwasher in stewarding area checked at >180F on final rinse sanitization.Handsink checked stocked and functional.All refrigeration systems checked within regulation at <40F.
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11/14/2012 | Routine Inspection 1st | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall/baseboards/tiles around handsink detached from wall; repair wall area to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chow mein at 141 degrees; pork at 143 degrees; pork rolls at 145 degrees.Cold-holding checked good; raw pork at 41 degrees; raw beef at 38 degrees; chicken at 39 degrees.Handsink checked stocked and functional; observed glove use during food preparation.Dishwasher shared with all five health permits; unit checked at 185 degrees on final rinse sanitization.Management has a good understanding of employee health and when to exclude.Notes:shelf in three-door make-up refrigeration unit needs a new brace.keep knives washed; rinsed; and sanitized between uses.
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11/14/2011 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged reach-in refrigeration gaskets throughout.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsink checked with sanitary towels and soap; however; a sanitary towel dispenser shall be installed to keep sanitary towels clean and dry. Engineering contacted and project underway***Hot-holding checked good; short ribs at 154 degrees; white rice at 177 degrees; brown rice at 162 degrees; egg rolls at 174 degrees.Cold-holding checked good; raw chicken at 41 degrees; raw beef at 39 degrees; raw pork at 37 degrees/Refrigeration systems checked between 33-43 degrees (ok)....Sanitizer buckets available at all stations and checked between 50-100ppm chlorine.
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11/5/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Roast beef cooking at 154 degrees; deep fried chicken at 146 degrees; all other hot-holding dishes well above 140 degrees on the steam table.All handsinks stocked with sanitary towels and soap; observed glove use and handwashing.All reach-in refrigeration units holding within acceptable ranges; (34-38) degrees ambient temperature.Sanitizer buckets available with at least 50ppm chlorine.No potentially hazardous foods saved for the next day. Each item not used discarded daily. (very high volume)
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4/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks properly stockedObserved employee handwashingSliced veggies on iceRefrigeration all checked below 40FChicken 38FPork 37FRice 172FShort ribs 168-175F
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10/7/2008 | Routine Inspection 1st | 100 |
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