- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.OBSERVED NO BARE HAND CONTACT WITH READY TO EAT FOODS.ALL FOOD PROPERLY STORED; COVERED AND LABELED.TEMP LOGS OF WALK-IN UNITS TAKEN 3 TIMES PER DAY.OBSERVED PROPER COOLING OF FOODS IN WALK-IN.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.FACILITY PUT IN A NEW WALK-IN FREEZER - GOOD.FACILITY NOW HAS A WALK-IN UNIT DESIGNATED FOR THAWING SEAFOOD SEPARATE FROM OTHER FOOD ITEMS.HIGH TEMP DISHWASHER GOOD @ 185FSANITIZER BUCKETS GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.THIS FACILTY DOES NOT DO ANY SPECIAL PROCESSES THAT WOULD REQUIRE A HACCP PLAN.FACILITY IS SENDING STAFF TO A CFPM CLASS WITHIN THE NEXT 30 DAYS TO HAD ADDITIONAL CFPM'S FOR THIS FACILITY.THIS FACILITY HAS NOT HAD ANYONE FAIL A CFPM TEST WITHIN THE LAST YEAR.
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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.HANDSINKS AVAILABLE AND PROPERLY STOCKED.FINAL COOK TEMP OF FRIED CHICKEN AT 200F.ALL FOOD PROPERLY STORED; COVERED AND DATED.HOT HOLDING TEMPS ALL GOOD - ALL WITHIN REGULATION.SANITIZER BUCKETS GOOD.
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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.ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL HOT HOLDING UNITS GOOD WITH FOOD AT 140F OR ABOVE.WALKIN REFRIGERATORS AND FREEZERS GOOD.ALL FOOD PROPERLY STORED; COVERED AND DATED.USING FIFO METHOD.PROPER THAWING PRACTICES.SANITIZER BUCKETS GOOD.
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8/28/2013 | 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 143F; enchilada sauce at 155F; beans at 156F; pork at 149F; clam chowder at 177F.Cold-holding checked good; turkey at 38F; cheese at 34F; tomatoes at 32F; carnitas at 38F; fruit at 36F.Dishwasher in stewarding area checked at >180F on final rinse sanitization. Sanitizer buckets available at all stations with 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation; walk-in units checked between 35F-38F.Handsinks checked stocked and functional; observed glove use and handwashing.Management understands proper exclusion for any sick employees.
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11/14/2012 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Observed handsink near warewashing area slow draining; in addition; observed leak under handsink. Repair handsink to drain properly and repair leak.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef soup holding at 144 degrees; chili verde holding at 160 degrees; country gravy at 147 degrees; melted cheese at 162 degreess.Cold-holding checked good; tuna at 42 degrees; fruit at 41 degrees; pork at 37 degrees. Walk-in units checked at 35 and 38 degrees.Observed proper food storage; proper date marking; and proper cooling practices.Handsinks checked stocked and functional; observed glove use with any ready-to-eat foods.Dishwasher shared with all five permits; unit checked at 185 degrees on final rinse sanitization.Managment has a good understanding of employee health and when to exclude.
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11/14/2011 | Routine Inspection 1st | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall replace damaged ceiling tile throughout food preparation areas; all ceiling tiles shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Final cook temperature on pork checked at 201 degrees; brown gravy at 148 degrees; chicken at 158 degrees.Cold-holding checked good; tomatoes at 36 degrees; cilantro at 44 degrees; raw chicken at 36 degrees.All walk-in refrigeration units; freezer units; and reach-in refrigeration checked below 40 degrees; walk--in buffet unit #15 at approximately 34 degrees ambient temperature. All products properly date marked and stored.All dishes washed in pot wash room or high temperature dishwasher. Dishwasher checked at >180 degrees on final rinse; pot wash sanitization checked at approximately 100ppm chlorine. Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.Sanitizer buckets available throughout at 50-100ppm chlorine.
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11/5/2010 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed crab meat stored in orginal #10 can; facility shall move all food products to approved foodgrade containers after opening products (especially acidic foods).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; chicken observed on the grill at 168 degrees; shredded chicken hot-holding at 170 degrees; enchilada sauce checked at 168 degrees.Cold-holding checked good; cheese holding at 41 degrees; turkey breast at 39 degrees.All walk-in refrigeration units and reach-in units holding within acceptable ranges.Employees wearing gloves during food preparation and properly handwashing between activities and glove changes.Sanitizer buckets available with 50-100ppm chlorine.Dishwasher sanitizing well above 180 degrees on final rinse.
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11/17/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handsinks properly stockedObserved employee handwashingSanitizer buckets 50-100ppm chlorine throughoutHot holding:Chili 155FRice 172FCorn Dogs 186FPotatoes 188FFreezer 10F; all items frozen solidAll refrigeration checked good at or below 40FRaw steak 38FChicken 40FCooked/cooled ribs 41FQuaternary ammonia in 3 comp sink ~200-400 ppmDishwasher 160 wash; 190 rinse
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10/7/2008 | Routine Inspection 1st | 100 |
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