- [2] Food protected during storage; preparation; display; service; transportation
Temps. recorded at 2 door makeup unit:Sliced tomatoes @ 43 F; ham slices @ 43 F and turkey slices @ 43 F at top and tuna salad in reach in at bottom temped @ 40.5 F.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometers in reach in freezers and reach in bunker. * All food observed frozen.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed deflector plates inside ice machine dirty. Clean and sanitize inside units of ice machine. Do remove all ice and properly clean interior of ice bin including filters; baskets and other ice contact surfaces.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Facility shall acquire chemical test kit for chlorine sanitizer used at 3 compartment sink and at sanitizer buckets.Chlorine sanitizer noted at 100 ppm at sanitizer bucket.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed stainless steel handsink visibly dirty and stained. Facility shall scrubbed down entire interior of handsink and maintain handsink in a clean manner.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Facility shall provide adequate lighting by only handsink in far corner of bar area. This will assist in promoting good handwashing and to maintain cleanliness of handsink.
- [1] Lighting provided as required; fixtures shielded
Please repair blinking fluorescent light overhead cold holding makeup unit.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed spray bottle of chemicals and spray bottle of water not labeled to its chemical contents.* Corrected on site.
- General Comments that relate to this Inspection
Bar gun and holder observed clean.Quat sanitizer noted at 200 ppm at 3 compartment sink. Service ice checked OK. Ice scoop properly stored out of ice.Cold holding units checked OK.Bathrooms observed clean and stocked.Chemicals properly stored and labeled.
- General Comments that relate to this Inspection
No food observed being prepared or cooking at time of inspection.Hot holding chili noted at 170 F. Food properly stored. No raw over ready to eat foods.Handsinks properly stocked and observed good handwashing. Reviewed with operator "No bare hand contact to ready to eat foods."|0|2205|2016-03-29
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7/10/2015 | Routine Inspection 1st | 85 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at 2 door cold holding unit where milk is stored. Milk temped at 41 F. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [3] CFPM or person in charge present; certificates posted as required
Please have Karen J Suponch acquire her Washoe County Food Protection Manager by bringing in her ServSafe Certificate; a picture ID and $32.00 to Washoe County Health District located at 1001 E Ninth Street in Reno. Building B upstairs in Environmental Health. This needs to be done by 06/2/14. This is a repeat request from 2013.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed bar gun holder with visible mold like substance buildup. Do remove bar gun holder and clean holder on a routine basis. * Corrected on site. Observed ice scoops with visible soil accumulation. Do clean icescoops daily using the 3 step cleaning process and store clean ice scoop in a clean container between uses.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at handsink. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. * Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
Observed 3 bottles of chemicals not properly labeled to its chemical contents. * Corrected on site. All bottles of chemicals must be labeled.
- General Comments that relate to this Inspection
Cold holding units checked OK.Walk in beer cooler temped at 36 F. Alcohol warning posted as required. Non smoking bar.Chemicals properly stored and labeled.
- General Comments that relate to this Inspection
Cold holding units checked OK:2 door refer recorded at 38 F; 1 door uprights @ -10 - -20 F; makeup table at 38 F. Cold holding temperatures recorded: Sliced tomatoe @ 40 F; pork sausage @ 41 F; turkey slices @ 44 F and ham @ 42 F.Hot holding chili temped at 144 F. All beef patties are cooked well done and cooked fully to 165 F. No raw or undercooked foods served in snackbar. Chlorine sanitizer recorded at 200 ppm.Handsinks properly stocked with liquid soap and sanitary disposeable towels. Bathrooms observed clean.Food Properly stored. Date coding being utilized for prepared foods. *** Please clean the icescoop and icebucket on a regular basis***
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6/19/2014 | Routine Inspection 1st | 87 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer at 2 door beer keg cooler. Milk temped at 44.3 F. Reviewed with operator to keep potentially hazardous foods such as milk at temperatures below 40 F. Operator stated he will lower thermostat.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed bar gun holder dirty with visible mold like substance buildup. Bar gun spouts and holders shall be removed and properly cleaned and sanitized on a daily basis to prevent buildup.* Corrected on site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate thermometer. Must provide accurate thermometer at one door reach in cold holding unit. Cold holding unit checked OK.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observe large buildup of ice in one door "General Electric" freezer. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. Defrost unit of ice buildup.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed water pooled at bottom of 2 door reach in cold holding unit. Pooled water is a source of cross contamination. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.This is a repeat violation from 2012. Discussed with operator to repair leak and resurface bottom of unit of all rusted areas.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at bar handsink. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed vendor wash hands in 3 compartment sink. Reviewed with operator to instruct all vendors to wash hands at designated handsink to prevent cross contamination. * Paper towels corrected on site.
- General Comments that relate to this Inspection
No chemicals stored next to food.Ice scoop properly stored.Quaternary ammonia used at 3 compartment sink. Test strips available. Bathrooms observed stocked and clean.Reviewed with operator to observe Use By dates for dairy in bar. Discussed with operator to remove all loose garbage from perimeter of building on East side that blows in.
- General Comments that relate to this Inspection
All food properly stored; food covered.Observed date coding being used.No chemicals stored next to food. Labels properly stored and labeled.Handsinks properly stocked and functional. No raw foods stored over ready to eat foods. Please post consumer advisory for raw and undercooked foods. A copy was printed for operator at time of inspection.Reviewed with operator to degrease all dust and grease buildup on gas line behind fry line.
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7/30/2013 | Routine Inspection 1st | 91 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.(freezer units)
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean ice-machine and deflector plate; observed some growth.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean and sanitize all reach-in refrigeration systems; observed build-up.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall repair reach-in refrigeration with water collection; water collection may harbor microorganisms. (check drain lines first)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under grill/deep fry machines; under refrigeration units; and mop room; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders checked clean.Handsink stocked with sanitary towels and soap; however; handwashing station needs more light*****Ice properly dispensed.No dairy observed at bar......
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed soup in warmer unit at 118F (just placed to warm up); please rethermalize all products on stove to 165F before placing in warmer unit. After rethermalizing on the stove to 165F; products may hot-hold in warmers at 140F.Cold-holding checked good; ham at 36F; cheese at 37F; turkey at 34F.Reviewed three-compartment sanitization procedures.Handsinks checked stocked and functional; observed handwashing.All products in freezer solid/frozen; however; units need thermometers as indicated above.Reach-in refrigeration units all checked at <40F.
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9/20/2012 | Routine Inspection 1st | 94 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall attach handsink to wall and re-seal to FRP.Facility shall order new door gaskets for two-door reach-in refrigeration unit; gasket observed damaged.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace door gaskets on two door refrigeration unit; gaskets checked damaged.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under bar counter; observed debris/growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize under grill area; observed food debris/grease build-up.Facility shall clean and sanitize under ice-machine and single door freezer; observed build-up of food debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(keep bar on a regular routine cleaning schedule)***(Please ensure light in two door reach-in unit is a safety coated bulb; if bulb is not safety coated; it will need a plastic shield with end caps.)Recommend more light in handwashing area****Facility understands proper three-compartment sanitization procedures.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; split pea soup checked at 159 degrees; nacho cheese sauce at 147 degrees.Cold-holding checked good; turkey at 42 degrees; sausage at 42 degrees; raw ground beef at 41 degrees.Handsinks checked stocked and functional; reviewed handwashing procedures.Manager understands three-compartment sanitization procedures; sanitizer bucket checked at 50-100ppm chlorine.Refrigeration and freezer temperatures checked within regulation; single door on food preparation line checked at approximately 35 degrees.Provided FDA hand-out for commercial deli slicer cleaning****
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9/21/2011 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Facility shall store raw shell eggs below ready-to-eat foods to avoid possible cross-contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair small reach-in refrigeration system to eliminate water collection; water collection may promote the growth of micoorganisms.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair beer reach-in refrigeration units to eliminate any water collection. Water collection may harbor the growth of bacteria.
- [1] Installed; maintained
Facility shall attach and seal (with gasket) handsink faucet to sink basin to avoid growth and scale.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain soap at the handsink at all times for effective handwashing. (correction on-site)Please keep handsink area completely clear to encourage effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Please keep handsink area completely clear and free from obstruction; this will help promote more handwashing. (keep soap dispenser and towel dispenser stocked as indicated above)Please ensure dairy codes are checked on a frequent basis; observed milk dated 8/28/10...... Please clean reach-in units and eliminate water collection as indicated above.Ice-scoop and speed guns checked ok.....
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot potato soup checked at 172 degrees; cheese sauce at 144 degrees.Cold-holding checked good; ham at 42 degrees; turkey at 43 degrees; cheese at 42 degrees.Soda dispensing machine needed cleaning; however; this was corrected on-site. (soak nozzles every night to avoid growth)Handsink stocked with sanitary towels and soap; reviewed handwashing procedures.All refrigeration and freezer temperatures checked within acceptable ranges; large two-door refrigeration unit at approximately 38 degrees.Rickie C Simmons has recently completed ServSafe from an approved instructor; however; he must register at Washoe County Health District.
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9/1/2010 | Routine Inspection 1st | 93 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean ice-machine deflector plate and remove rust and debris. Please ensure all ice is discarded before cleaning procedures start. The entire machine shall be cleaned and sanitized.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/repair chest freezer top; the top is damaged and held together by tape. The surface must be smooth and cleanable; in addition; the gasket must maintain a tight seal.Observed water pooling in make-up refrigeration unit; facility shall repair unit to eliminate water pooling.Facility shall replace damaged gaskets at two-door reach-in refrigeration unit.
- General Comments that relate to this Inspection
Notes:Speed guns and nozzles checked ok.Handsink stocked with sanitary towels and soap.Three-compartment sanitization procedures with quatinary ammonia tablets checked ok.Reach-in refrigeration with dairy products holding below 40 degrees.Restrooms stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked ok; ham at 38 degrees; turkey at 36 degrees; beef patties at 43 degrees.note: keep all beef patties in the bottom of the reach-in refrigeration unit instead of on the top part. The bottom reach-in refrigeration unit will keep the patties at 40 degrees or below. (checked at 43 degrees)Handsinks stocked with sanitary towels and soap; sanitizer bucket available with 50ppm chlorine.Restrooms stocked with sanitary towels and soap.Reach-in refrigeration units and freezer units checked within acceptable ranges.
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8/28/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 10/9/08 were corrected.
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10/16/2008 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Employee observed noit washing hands between cleaning of floor and food prep activities.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Some mold growth noted inside of icxe machine. Clean and sanitize ice machine frequently to porevent mold growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean interior if chocolate machine of build up of chocolate powder.Clean wall shelves above pot sink of dust build-up. Shelves being cleaned at this time.Condensation build up on interior bnottom of prep cooler. Wipe off condensation frequently to keep interior dry.
- [1] Wiping clothes: clean; use restricted
Moist wiping cloth noted sitting on cutting board. Must provide sanitizer buckets to keep wiping cloths in when not in use.
- [1] Installed; maintained
Clean floor sink under ice machine of trash build-up
- [4] Number; convenient; accessible; designed; installed
Hand sink found blocked; must keep hand sink unobstructed so as to be readily accessible for hand washing. The 3-compartment bar sink may not be used for hand washing.
- General Comments that relate to this Inspection
Quats sanitizer tested at 300 ppm in 3-compartment sink.Alcohol warning sign found posted as required.
- General Comments that relate to this Inspection
Soup at 158 F. Sliced cheeses at 44 F to 46 F on top on prep cooler; keep at 40 F or below.Tuna salad at 32 F; tartar sauce at 34 F.Temperatures taken in back area refrigerator: sliced turkey 39 F; tuna salad 40 F.Hand sinks found stocked and functional.
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10/9/2008 | Routine Inspection 1st | 86 |
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