- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED;PROPER HANDWASH SIGNAGE.OBSERVED GOOD HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.ALL HOT AND COLD TEMPS GOOD - ALL WITHIN REGULATION.HIGH TEMP DISHWASHER GOOD AT197F.SHELL FISH TAGS PROPERLY KEPT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER SUCH AS TONGS; GLOVES; TISSUE PAPER OR UTENSILS.ADDITIONAL CFPM:CHIRA PAGIDI M1200941 EXP. 11/29/16FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
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10/8/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED; COVERED AND DATED.ALL HOT AND COLD HOLDING TEMPS GOOD - ALL WITHIN REGULATION.HIGH TEMP DISHWASHER AT 195F AT MANIFOLD; HIGH TEMP GLASSWASHER GOOD AT 180F AT MANIFOLD.OBSERVED SAUCES COOLING AT TIME OF INSPECTION. PRODUCT WAS DOWN TO BETWEEN 80-110F WITHIN 20 MINS. DISCUSSED STIRRING PRODUCT TO HELP FACILITATE COOLING PROCESS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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8/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL HOT AND COLD HOLDING TEMPS GOOD.- ALL WITHIN REGULATION.DISHWASHER GOOD AT 100PPM CHLORINE;HIGH TEMP GLASSWASHER GOOD AT 184F AT MANIFOLD.ALL FOOD PROPERLY STORED; COVERED AND DATED.COLD DRAWERS AT PROPER TEMP.THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.SHELLFISH TAGS PROPERLY OBTAINED FOR 90 DAYS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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10/10/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; lobster bisk @148F; alfredo @ 173F; au jus @ 175F; vanilla sauce @182F.Cold-holding checked good; steak filets @38F; new york steaks @42F; blue cheese @ 38F; chicken breast @ 35F; fish filet @ 36F; shrimp @ 37F.Consumer advisory properly posted on menu****Shellfish tags on file for at least (90) days****All refrigeration and freezer systems checked within regulation; large walk-in shared with banquets checked at approximately 37F ambient temperature.Both*** dishwashers checked good; large high temperature checked at 182F; small high temperature checked at 183F.Sanitizer buckets available at all stations with 50-100ppm chlorine.Handsinks checked stocked and functional; observed glove use with ready-to-eat foods.
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10/10/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; whole intact (non-tendarized steaks cooking at 158 degrees; brown gravy at 154 degrees; mushrooms at 152 degrees; vegetable soup at 173 degrees.Cold-holding checked good; ginger at 38 degrees; ranch at 34 degrees; veal at 38 degrees; cold rice at 36 degrees.High temperature dishwasher checked at 185 degrees on final rinse sanitization and glasswasher checked at 184 degrees.Handsinks checked with sanitary towels and soap; handwashing procedures checked good.Sanitizer buckets available with 50-100ppm chlorine.All refrigeration and freezer temperatures checked within regulation; cold-holding unit with steaks checked <40 degrees.Facility checked very clean with good Managerial Control****
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5/5/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; mushroom sauce at 162 degrees; white sauce at 158 degrees; brown sauce at 156 degrees and steaks cooking at 156 degrees... (whole intact beef steaks) (steaks are not mechanically tendarized.) Cold-holding checked good; eggs at 34 degrees; ranch at 35 degrees; and ginger at 38 degreesShellfish tags on file for at least 90 days...Consumer advisory properly posted on menu....Handsinks stocked with sanitary towels and soap; hand washing procedures checked good********Walk-in refrigeration checked at approximately 34 degrees ambient temperature; all products properly dated and stored.All other refrigeration and freezer temperatures checked within acceptable ranges.Main dishwasher checked at 184 degrees on final rinse sanitization; small high temperature dishwasher checked at 183 degrees
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5/26/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility not currently open for operation:Steakhouse is currently closed until January for renovations in the front of the house.No food currently stored in facility; in addition; no cooking or food preparation observed.No equipment problems noted; dishwasher is currently in use for Sushi bar; banquets; and oyster bar. High temperature dishwasher checked at 185 degrees on final rinse.No renovations planned for kitchen area**********
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11/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Facility is currently closed for remodeling. Will reopen in March 2009.
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12/1/2008 | Routine Inspection 1st | 100 |
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