Tamarack Junction Steakhouse Restaurant, 13101 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; lobster bisk soup at 163F; scallop potatoes at 153F; mashed potatoes at 148F.Cold-holding checked good; steaks at 41F; garlic cream sauce at 38F; shrimp at 37F; chicken at 42F.All warewashing conducted in central area; high temperature machine at >180F.Facility has implemented date marking of prepared foods and no bare hand contact with ready-to-eat foods.Handwashing stations checked stocked.All refrigeration units stocked; units checked at <41F; products properly stored.Certified Food Managers on record:Frank Gibson; M120048; Exp; 01/09/2016Ian D. Cihlar; M130401; Exp; 05/10/2018Carlos Saldana Toribio; M120622; Exp; 04/14/2017Michael E. Shute; M140698; Exp; 04/29/2019Justine E. Dunn; M130111; Exp; 12/10/2017Armando Camarena; M140703; Exp; 04/30/2019No new exams or failed exams***
|
11/5/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; scallop potatoes at 149F; mushroom sauce at 144F; rib eye cooked to 158F; tomato bisk at 166F; lobster bisk at 157F.Cold-holding checked good; salmon at 38F; soul at 41F; crab rolls at 36F; steaks at 38F; shrimp at 41F.Handsink stocked and functional; observed handwashing.Consumer Advisory for any raw/undercooked items on menu.Dishwasher sanitizing at >180F on final rinse sanitization.All refrigeration and freezer units checked within regulation.Kitchen sanitation checked very good; in addition; observed good Managerial Control.
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8/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; mushroom gravy at 143F; lobster bisk at 162F; clam chowder at 171F; rice at 154F; peppercorn gravy at 144F.Cold-holding checked good; salmon at 36F; halibut at 34F; scallops at 36F; lobster at 43F.Handsinks checked stocked and functional; observed handwashing and glove use with ready-to-eat foods.All refrigeration and freezer temperatures checked within regulation.Sanitizer buckets available with 200-400ppm quatinary ammonia.Consumer advisory provided to Chef; Gibson for any raw or undercooked products served to the public.Kitchen checked very clean and organized with good Managerial Control***
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8/16/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanAll refrigeration @ 40F or below-uprights - 38F-line drawers - 40F-make up units - 38fRaw products stored correctlyOnly a few items are cooled - some rice; soups; etc. Those are cooled in a blast chillerReheating is done on the stove topDishwasher @ 180F final rinse-clean and dirty dish handling is separated between staff members*Reviewed proper final rinse temperature with operator and discussed that he should let chef know if temperature dropped below 180FSanitizer buckets @ 200ppm quat-each employee fills there own-discussed why adding additional sanitizer was not necessary to employeesHand sinks stocked-hand washing observed
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10/15/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operateAll refrigerated equipment checked at below 40 F. Risk category 3 assigned. Must have at least one Certified Food Protection Manager on staff full time assigned only to this facility by 4/2/2012Plans to open by 3/15/2012.Hours will be 5:00 PM to 11:00 PM Will be closed on Tuessdays and Wednesdays.
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2/2/2012 | Opening Inspection | 100 |
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