- General Comments that relate to this Inspection
NOTES:BAR OK CLEANHAND SINK OK OBSERVEDWENT OVER GLOVE USE FOR GARNISHES AND GARNISH PREPCUSTOMER ICE OK SCOOP CONTROL DISHWASHER AT 100 PPM TEST STRIPS DAIRY PRODUCT DATES OKGUN CUPS OKNEED NAME CHANGE
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10/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:BOTH DISHWASHERS SANITIZING AT 100 PPMCUSTOMER ICE LIGHTING OKSCOOPS OK (WENT OVER SCOOP CONTROL AND BURNING ICE) REFERS ALL 40 BELOW AND PRODUCT OKREFERS CLEANTEST STRIPS**WILL BE REMODELLING POSSIBLY IN JANUARY NO CHANGE OT BAR EQUIPMENT AND POSSIBLE NAME CHANGE****
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10/22/2014 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
150) Two dishwshers (that were not sanitizing) had the bar rags inside being washed with the glassware. Bar towels are to be kept in a sanitizer bucket with the proper PPM of sanitizer.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
160) The dishwashers were not properly sanitizing. One just needed to be primed and the other was out of sanitizer. I replaced and was able to get primed and running 100 PPM
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Had handsinks that were half full of drink waste being utilized as dump sinks. Must be accesible for handwashing.
- [1] Single service: articles; storage; dispensing; used
240) Had multiple ice scoops laying handle in ice; must be stored in a way the handle is up out of ice to prevent cross contamination.
- General Comments that relate to this Inspection
Notes:Manager was a pulled in manager who was mainly there to focus on the club and the FB Manager was a week new in position. Facility was very poor; very busy but still needs to be maintained bar tenders over whelmed no bar backs. Floors filthy; equipment filthy; handsinks full of drink debris; dishwshers not working; no hand washing; improper scoop use. Went over all the concerns and need to re assess the way is ran.At this bar one bartender was observed washing hands three different times; i went and thanked him on his hand washing.
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10/14/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionNo bottles stored in consumer iceDishwashers operational @ 50ppm chlorine*Manager tests each night to ensure proper concentration*If some are not to be used; signage indicating that may be appropriate to ensure they are tested before being put back into use.Chemical test strips availableSpeed guns cleanDrain lines repaired from speed gun holstersHand sinks stockedLight repaired over ice bin
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11/13/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Bottles stored in consumer ice. Store bottles and other items that are contacted by hands in a separate ice from ice being used for drinks.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwashers not dispensing sanitizer (one is not used). Repair unit(s) to dispense proper amount of sanitizer (50-100ppm chlorine). **Violation must be corrected within 48 hours. All units that are not operating correctly must have a sign attached indicating out of order status. All glassware; scoops; etc; must go through one working dishwasher in facility at other bar.**
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips on site; and bartenders not testing dishwashers. Provide accurate chemical test strips for dish machine testing and train bartenders to test machines nightly at beginning of shift at a minimum. *Test strips obtained during inspection*
- [1] Non-food contact surfaces of equipment and utensils clean
Speed guns had a lot of build up on them - it did not appear that they had been cleaned/soaked after the last open day. Speed guns should be cleaned thoroughly to prevent syrup build up and potential contamination issues.
- [1] Installed; maintained
Numerous speed gun holster drain lines were broken or missing. Repair lines to prevent potential contamination of ice.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at hand sink. Keep hand sink stocked with soap and paper towels to encourage proper hand washing.
- [1] Lighting provided as required; fixtures shielded
Light out over ice bin. Replace light over ice bin to allow for visibility.
- General Comments that relate to this Inspection
Scoops stored correctlyFloors clean
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11/5/2012 | Routine Inspection 1st | 87 |
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of facility needed; including bottles; speed guns and sides of equipment.
- General Comments that relate to this Inspection
Hand sink stockedScoops stored correctlyNo incorrect storage in consumption iceTest strips available*One dishwasher was shut down and not used during the time of inspection. Only used during busy times. When not in use; dishwasher will have a sign attached indicating that it is not to be used.*Discussed making testing dishwashers part of the routine start up for bartenders.
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10/24/2011 | Routine Inspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Glasswasher chlorine sanitizer solution checked empty. A new sanitizer bottle was installed and final rinse checked at approximately 50ppm chlorine.Please check/monitor sanitizer solution on a daily basis.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reach-in refrigeration system checked at approximately 37 degrees ambient temperature.Dairy date marking codes checked good.Handsink stocked with sanitary towels and soap.
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9/16/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:NOT CURRENTLY USING THIS BAR. THEY WISH TO KEEP PERMIT OPEN IN CASE THEY CHANGE THEME OF BAR;.CHANGING NAME TO GOLD CASINO VIP BAR.
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11/23/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Both dish machines are dispensing chlorine sanitizer at 50 - 75 ppm.
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12/16/2008 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
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12/8/2008 | Routine Inspection 1st | 96 |
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