Brasserie St James, 901 S Center St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food protected during storage; preparation; display; service; transportation
Multiple barley bags are stored on the floor in the upstairs storage area. Operator indicates that food product is generally stored on pallets; but a large delivery was just received. Maintain food product approximately 6 inches off of the floor at all times.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The sanitization compartment of each 3-comp sink was measured without sanitizer. Quat sanitizer must be maintained between 200-400ppm at all times. Corrected at this time.
- General Comments that relate to this Inspection
Notes:Brewing area maintained in good conditionAll items properly stored in refer areaEcolab provides pest control for entire facility -no abnormal activity noted
- General Comments that relate to this Inspection
Notes:Handsinks are stocked; but it appears that sinks may be being used as dump sinks. Handsinks are to be used for handwashing only.Each dishwasher measured at 100ppm bleach @ 120 -test strips available for bleach and quatAlcohol advisory is posted as required in the bar areaIce scoops are properly storedBar areas are maintained in clean condition
|
2/12/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
-no violations noted--facility is immacullate--all hazardous chemicals are properly stored-
- General Comments that relate to this Inspection
-bar was reasonably active during inspecttion--hand sinks stocked with soap/paper towels--dish machines @ 100 ppm chlorine bleach sanitizer-glasswre also washed in 3 compartment sink with quats sanitizer prior to placement in dish machine-in other words; all glassware is sanitized 2 times before reuse--baristas only serves drinks-does not take money--separation of operations done to avoid need to wash hands after mixing/serving every drink-Focus for improvemenmt 1.) there are 2 hand sinks in bar area--designate one for hand-washing--the second may be used for dumping left-over drinks-2.) noted barista touching lemon pieces; etc bare-handed while mixing drinks-CFPM is aware of potential for viral contamination and has ordered tongs to avoid bare-hand contact-
|
4/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
-no violations noted---facility is clean and well-organized--equipment in good repair
- General Comments that relate to this Inspection
-no violations noted---chlorine indish machines at 100 ppm--hand sinks stocked with soap and paper towels-handles on ice scoops uo--cleawn and well-organized space
|
8/15/2013 | Routine Inspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.-large funnel for dump sink had been put in hand sink. Store all in-use equipment properly
- General Comments that relate to this Inspection
-no violations noted-facilty is clean and well-maintained
- General Comments that relate to this Inspection
-no other violations noted-hand sinks stocked-glass washers @ 50 ppm chlorine-coolers with half and half @ 30-32 F-clean and well-oranzied area
|
11/28/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitFacility is brewery.Facility cleanWalk in @ 40FSurfaces smooth and cleanableDrains okPrep sink indirectly drained*Prior to operation; one more coat of sealant will be put down on concrete floor.Facility is a risk category 1. No certified food manager required.
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sink okDrains okIce machine indirectly drainedPrep surfaces smooth and easily cleanableFacility cleanFacility is a risk category 1. No certified food manager required.
|
8/8/2012 | Opening Inspection | 100 |
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