- [1] Thermometers provided and conspicuous
Observed thermometer missing in dairy fridge. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. This item corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no test strips on site for testing sanitizer in three compartment sink. Must provide accurate chemical test kits at all times. This item corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink not stocked properly with paper towels. Towels were in a nearby metal pan that was covered with cups and linens. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. This item corrected on site.
- General Comments that relate to this Inspection
Three compartment sink set up during inspection with 12.5 ppm Iodine. Dry good storage good. Ice scoop storage good. Bar very clean and well kept. Sani bucket set up with 50 ppm Chlorine.High temp dishwasher in back area for fragile items reaching 170F during final rinse. *Ensure staff is aware of final rinse temp requirements and monitoring final rinse temp for this unit. Current staff did not seem to be aware of requirements.*Ensure staff develops procedures for no bare hand contact for prepping and serving drink garnishes.
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7/20/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. - Facility has been deep cleaned and organized. Please ensure area stays clean and well organized.
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11/26/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Entire facility needs a thorough deep cleaning. Dust and dirt buildup throughout facility. All non food contact surfaces of equipment must be clean. This includes speed guns.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed numerous items no longer in use stored behind bar and accumulating dust and dirt. Remove all items from behind bar that are not utilized in daily operations.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Three compartment set up with 100 ppm Chlorine. Test strips on site. Sani buckets set up with 100 ppm Chlorine. Crystal high temp dishwasher @ 172F at final rinse. Ice scoop storage good.
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11/13/2014 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test strips available for testing iodine sanitizer at bar. Test kit must be available for testing the proper level of sanitizer if it is to be used. *High temp dishwasher is available for dishes as well*
- General Comments that relate to this Inspection
Hand sink stockedScoops stored correctlySpeed gun cleanConsumer ice separate from drink ice*reminded operator of importance to keep the separation distinctSanitizer bucket @ 200ppm quatHigh temp dishwasher @ 180F final rinse
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10/3/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED;SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.DAIRY DATES CURRENT.GLASSES ARE WASHED IN STEAKHOUSE KITCHEN.
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10/29/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.SPEED GUN AND HOLDER CLEAN;ICE SCOOP PROPERLY STORED.ICE MACHINE CLEAN.DAIRY DATES CURRENT.GLASSES ARE WASHED IN KITCHEN.
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8/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Routine Reinspection:Violations from 09/16/2010 corrected.Dishwasher checked ok on final rinse sanitization*******
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9/21/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed stuffed olives with substantial growth. Facility shall ensure product is rotated on a regular basis to prevent product spoilage.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Hobart low temperature chlorine sanitizer checked below 50ppm chlorine; in addition; the maintenance light indicator was on. Facility shall repair unit to ensure a sanitization rinse between 50-100ppm chlorine.Facility shall use restaurant dishwasher unit until this unit is repaired.
- General Comments that relate to this Inspection
notes:Mandatory reinspection required; please check dishwashers daily and ensure food products in bar reach-in refrigeraiton units are monitored for any spoilage daily.Reach-in refrigeration system checked at approximately 42 degrees.Speed guns and cup holders checked clean.
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9/16/2010 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall not store any food products in galvanized buckets; there is a possibility of metal leaching. Observed limes in a galvanized bucket.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders observed clean.Reach-in refrigeration with dairy products checked at 42 degrees; all date marking codes checked ok.All glassware sent to high temperature dishwasher in main steakhouse kitchen.
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10/16/2009 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Remove the black deteriorating silicone from around the permieter of the 3-compartment sink and replace with new.
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11/4/2008 | Routine Inspection 1st | 99 |
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