- 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.OBSERVED STAFF HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD HOT HOLDING TEMPS - ALL WITHIN REGULATION.NO COOLING DONE IN THIS FACILITYNO SPECIAL PROCESSES DONE IN THIS FACILITYFACILITY IS SENDING STAFF TO CFPM CLASS WITHIN THE NEXT 30 DAYS TO HAVE ADDITIONAL CFPM'S FOR THIS FACILITY.THIS FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN LAST YEAR.
|
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 STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.FOODS BEING PROPERLY THAWED IN WALK-IN.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.SANITIZER BUCKETS GOOD.HIGH TEMPS DISHWASHERS GOOD AT 180F AT MANIFOLD.
|
6/11/2014 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
CONDENSOR LINE/TRAY IS DRIPPING ONTO BOTTOM OF TABLE TOP REACH-IN BY THE AMERICAN SIDE. MUST HAVE SERVICED AND REPAIRED TO ELIMINATE LEAK AND CLEAN UP ALL WATER FROM BOTTOM OF REACHIN. ENGINEERING CALLED WHILE ON SITE TO REPAIR.
- General Comments that relate to this Inspection
NOTES:HANDSINKS ALL AVAILABLE AND PROPERLY STOCKED.HIGH TEMP DISHWASHERS GOOD AT 180F AND 190F.ALL FOOD PROPERLY STORED; COVERED AND DATED.ALL COLD AND HOT HOLDING TEMPS GOOD - ALL WITHIN REGULATION.STAFF MONITORS BUFFET LINE TO ENSURE NO CONTAMINATION OF PRODUCT OCCURS.SANITIZER BUCKETS GOOD.
|
8/28/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chili at 143F; shredded beef at 171F; steamed rice at 170F; fried rice at 172F; biscuits and gravy at 157F; prime rib at 141F.Cold-holding checked good; raw chicken at 41F; raw pork at 34F; salmon at 31F; turkey at 37F.Dishwasher in stewarding area checked at >180F on final rinse sanitization. Sanitizer buckets available in all stations with 50-100ppm chlorine.All refrigeration units; freezer units; and hot-holding cases checked within regulation.Handsinks checked stocked and functional; observed glove use and handwashing.Pot washing/warewashing area checked with proper set-up and with proper sanitizer at 50-100ppm chlorine.
|
11/14/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; rice checked at 147-151 degrees; salmon at 155 degrees; chicken nuggets at 163 degrees; fried chicken at 144 degrees; chicken fried steak at 155 degrees.Cold-holding checked good; raw pork at 36 degrees; canadian style bacon at 41 degrees; beef at 42 degrees.Dishwasher shared with all five Health Permits checked at 185 degrees on final rinse sanitization. Sanitizer buckets available at all stations with 50-100ppm chlorine.Refrigeration units all checked within regulation; walk-in refrigeration checked at approximately 35 degrees ambient temperature.Managment has a good understanding of employee health and when to exclude.
|
11/14/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair hot-holding case to maintain a smooth and easily cleanable surface. (damaged near doors) bottom shelf
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall re-caulk in pot-wash room and dishwasher room; observed growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:ORIGINAL REPORT COMPLETED ON WASHOE COUNTY HEALTH DISTRICT HARD COPY FORM (ATTACHED)Repair damaged base coving near walk-in refrigeration #11Repair slightly damaged (FRP) wall near handsink.Hot-holding checked good; prime rib holding at 145 degrees; chicken holding at 143 degrees; sausage at 145 degrees; lasagna at 171 degrees; eggs at 161 degrees; clam chowder at 156 degrees.Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.
|
11/5/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Observed a final cook temperature on egg rolls @ 241 degrees; rice holding at 162 degrees; chow mein at 145 degrees.Cold-holding checked good; cheese @ 37 degrees; shrimp @ 33-36 degrees.Dishwasher checked at 189 degrees on final rinse temperature. Dishwasher room serves all four permits on buffet.Sanitizer buckets available with at least 50ppm chlorine.All handsinks properly stocked with sanitary towels and soap.Observed proper glove use and handwashing.
|
4/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from 11/29/07 have been abatedNo other violations noted at time of reinspection
|
1/17/2008 | Routine Reinspection 1st | 100 |
Restaurant representatives - add corrected or new information about Atlantis Toucan Charlies Rotissiere Kitchen, 3800 S Virginia St, Reno, NV »