- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND RAW HAMBURGER PATTIES AT 58F IN COLD DRAWERS. ALL POTENTIALLY HAZARDOUS FOODS DURING COLD HOLDING MUST BE AT 41F OR BELOW. PRODUCT VOLUNTARILY DISCARDED WHILE ON SITE AND ENGINEERING RESPONDED WHILE ON SITE TO SERVICE COLD UNIT.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
CEILING AND FAN GUARDS IN THE WALK-IN COOLER ARE DIRTY. MUST CLEAN TO REMOVE ALL DUST BUILD-UP. CORRECT BY 8/3/15.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.OBSERVED GOOD NO BARE HAND CONTACT WITH READY TO EAT FOODS.GOOD HOT AND COLD HOLDING TEMPS (EXCEPT NOTED ABOVE).ALL FOOD PROPERLY STORED.FACILITY DOES NOT DO ANY COOLING; THEY COOK TO ORDER AND ALL LEFTOVERS ARE DISCARDED.HIGH TEMP DISHWASHER GOOD AT 180F AT MANIFOLDNO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.ADDITIONAL CFPM:JOE O'NEIL M130776 EXP. 10/2/18FACILITY IS USING A SERVSAFE TRAINING COURSE FOR EMPLOYEES. THEY HAVE HAD EMPLOYEES NOT PASS THE TEST WITHIN THE LAST YEAR; EMPLOYEES WHO DO NOT PASS HAVE TO ATTEND TRAINING COURSE AGAIN.
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7/27/2015 | Routine Inspection 1st | 94 |
- 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.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FINAL COOK TEMP OF CHICKEN GOOD AT 173F.HIGH TEMP DISHWASHER GOOD AT 195F AT MANIFOLD.ALL FOOD PROPERLY STORED.USE BLAST CHILLER FOR COOLING.
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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.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL PRODUCT IS DATED.HIGH TEMP DISHWASHER IS GOOD AT 195F AT MANIFOLD. THIS DISHWASHER IS SHARED WITH EDR.HOT FOOD IS DELIVERED IN WARMING BOXES.NO EQUIPMENT PROBLEMS.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL PROBLEMS.
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4/22/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding food products checked good; roast beef 41F; cheese at 42F; steak at 36F; sliced ham at 39F; ranch dressing at 36F.No cooking observed on room service side at time of inspection***Handsinks checked with sanitary towels and soap; observed handwashing and proper glove use.All refrigeration systems checked well below 40F; walk-in at approximately 34F. All products properly stored; covered; and date marked.Dishwasher shared with EDR checked at >180F on final rinse sanitization.note:replace bulk food container lids and ice-cream freezer plastic cover.
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2/14/2012 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall replace/re-surface all cutting boards to ensure a smooth easily cleanable surface; cutting boards observed very worn with deep cracks.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair base coving in walk-in refrigeration unit; base coving is detached from the wall. (this area is a collection point for food soils/debris)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; vegetable soup at 165 degrees; clam chowder at 167 degrees; and rice at 158 degrees.Cold-holding products checked good; turkey at 42 degrees; tomatoes at 43 degrees; cheese at 42 degrees.Walk-in refrigeration ambient temperature checked at approximately 38 degrees; products observed properly stored and labeled.Handsink stocked with sanitary towels and soap; handwashing procedures checked ok.Dishwasher sanitizing at >180 degrees on final rinse sanitization (unit shared with Employee Dining Room).Sanitizer solution for wiping cloths checked at 50-100ppm chlorine.
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2/24/2011 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed pesto sauce dated 1/27; in addition; observed a garlic container that looked old with a possible oil mixture. Please ensure date marking codes are watched; in addition; please ensure garlic is never mixed with oil and left for extended periods.
- [1] Wiping clothes: clean; use restricted
No sanitizer bucket observed on the front line; sanitizer buckets must be maintained in the food preparation areas.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee purse on the cutting board; all employee articles must be stored in a designated area.
- General Comments that relate to this Inspection
The following was observed at the time of inspecdtion:Cold-holding checked good; cheese at 41 degrees; melons at 39 degrees; and roast beef at 42 degrees.All refrigeration checked within acceptable ranges; walk-in checked at approximately 37 degrees ambient temperature.Handsink stocked with sanitary towels and soap.Observed employee properly changing gloves on the food line and handwashing.
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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 checked good; vegetable (red) sauce holding at 178 degrees; cold-holding products checked good; raw chicken @ 29 degrees; roast beef @ 37 degrees; artichokes @ 36 degrees; tuckey @ 37 degrees.Dishwasher checked at >180 degrees on final rinse; dishwasher is shared with Employee Restaurant and Room Service.Observed room service walk-in refrigeration unit at 37 degrees; all products observed date marked and labeled.Sanitizer buckets checked at 50-100ppm chlorine. note: make-up refrigeration unit observed with slight water pooling. Engineering notified to repair 3/20/2009 (correction in progress)
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3/20/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handsinks properly stockedSanitizer buckets 50-100ppm chlorine throughoutIce scoop stored properlyAll refrigeration checked good at or below 40FDipper well operationalRaw steak 39FHam 28FRoast beef final cook temp 168FIce scoop stored properly
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10/10/2008 | Routine Inspection 1st | 100 |
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