- 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 OF READY TO EAT FOODS.ALL HOT AND COLD TEMPS GOOD - ALL WITHIN REGULATION.OBSERVED STAFF MONITORING BUFFET LINE.UTENSILS PROPERLY STORED AND CHANGED OUT EVERY 30 MINS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.ADDITIONAL LIST OF CFPM'S PROVIDED TO WCHD.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE PAST YEAR.
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9/30/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
RE-ATTACH DOOR GASKETS TO 4 DRAWERS REFRIGERATION BY QUESIDILLA STATION. ENSURE DRAWERS SEAL PROPERLY.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS ON BUFFET LINE - ALL WITHIN REGULATION.STAFF MONITOR BUFFET LINE.SANITIZER BUCKETS GOOD.
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6/11/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED;SANITIZER BUCKETS GOOD.ALL UTENSILS PROPERLY STORED IN PRODUCT.STAFF TO MONITOR BUFFET LINE AT ALL TIMES.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.
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8/28/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall replace damaged refrigeration gaskets at grill station/pancake station; this will 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; rice at 143F; beef at 153F; meat balls 161F; ground beef at 164F; enchiladas at 145F.Cold-holding checked good; imitation crab at 41F; carrot salad at 35F; fruit at 41F; cream of wheat at 159F; shrimp at 41F.Handsinks checked stocked and functional; observed glove use with food ready-to-eat food products and all food preparation.Sanitizer buckets available with 50-100ppm chlorine.All refrigeration and freezer units checked within regulation @ <40F.Dishwasher in stewarding area checked at >180F on final rinse sanitization.
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11/14/2012 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(front of the house buffet)Hot-holding checked good; oatmeal holding at 152 degrees; cream of wheat holding at 159 degrees; eggs at 156 degrees; chili verde at 147 degrees; enchilada at 155 degrees.Cold-holding checked good; melons checked at 41 degrees; dressing at 38-42 degrees.Handsinks checked stocked and functional; however; please secure faucet to basin at waffle/pancake station.Dishwasher shared with all five Health Permits checked at 185 degrees on final rinse sanitization.Sanitizer solution available at all stations with 50-100ppm chlorine.Management has a good understanding of employee health and when to exclude.
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11/14/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chili verde at 183 degrees; enchilada at 154 degrees; beans at 188 degrees; eggs at 167 degrees; potatoes at 173 degrees.Cold-holding checked good; caesar at 37 degrees; salsa at 41 degrees; dressings at 36-39 degrees.Handsinks stocked with sanitary towels and soap; reviewed handwashing policies.Sanitizer buckets checked between 50-100ppm chlorine.(all dishes sent to pot wash room or high temperature dishwasher.)
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11/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility changes utensils/scoops on buffet line every 30 minutes to help prevent cross-contamination.Hot-holding checked good; enchilada @ 141 degrees; beans at 174 degrees; chili verde @ 154 degrees.Cold-holding checked good; salmon rolls @ 33 degrees; melons at 33-35 degrees.All melons washed and sanitized with 50ppm chlorine before slicing.Observed handwashing and proper glove use.Reviewed refrigeration logs and time/temperature logs; all logs checked good.Buffet # 15 walk-in freezer at -10 degrees; all products properly labeled and stored.Observed proper cooling in 2 inch pans with proper air circulation.
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4/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks properly stockedSanitizer buckets 50-100ppm chlorine throughoutWalk in freezer 4F; all items frozenChicken fajitas 163-179FCondiments and sliced veggies on icePosole 140FChili verde 143FRice 205FCooked/cooled chile verde 36FAll refrigeration checked good at or below 40FGood separation of raw and ready to eat foods in all areasRefrigeration logs in place and in useThawing shrimp and beef in walk in
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10/7/2008 | Routine Inspection 1st | 100 |
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