- General Comments that relate to this Inspection
All of the violations from inspection conducted on 3/5/2015 have been corrected at this time.
|
5/28/2015 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed build-up in speed guns and speed gun cups. Must clean and sanitize.Observed reachin coolers throughout bar dirty and with both liquid aand solid build up.2 door reacin cooler in bar storage room is in very poor condition. Must either replace unit or recondition to ensure surface is smooth and easyto clean.
- [1] Installed; maintained
Observed leaking faucet in womens restroom. Must repair leak.Obsrved handsink in womens restroom pulling away from wall and in need of caulking. Tighten sink to wall and re-caulk.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirty floors under equipment. Clean thoroughly and place an a schedule for routine cleaning and deep cleaning routine.
- General Comments that relate to this Inspection
The following items were corrected from inspection conducted on 3/5/2015:- Fooring in women's restroom was replaced. Remember to seal areoung toilet area.-Hole in wall in bar storage area has been repaired.Missing weather stripping has been replaced.The violations nted during this re-inspection must be corrected within 7 days (6/3/2015) with the exception of the reachin refrigeration unit in bar storage area which must be correctedby Sept. 9th; 2015). I f said corrections are not made; a re-inspection fee may be implemented.
|
5/27/2015 | Routine Reinspection 1st | 96 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed no soap hooked up to dishwasher. Ensure dishwasher is properly stocked with all chemicals at all times. Corrected.Observed 2 door freezer in need of deep cleaning. Clean on a more routine basis.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed buildup in speed guns and speed gun cups. Must clean and sanitize on a more regular basis.Observed reachin coolers throughout bar dirty and with both liquid and solid build up. Must clean on a more routine basis.2 door reach-in cooler in bar storage room is in very poor condition. Must replace unit to ensure surface is clean and smooth.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed deflector plate of ice machine with mold-like build-up. Clean on a more reguar basis. Also observed top and side panels missing. Replace to prevent contamination of ice.
- [1] Installed; maintained
Observed mold like buildup around ice bin and dump sink. Recaulk and maintain in a sanitary condition.Observed leaking faucet in women's restroom. Repair leak.Observed handsink in women's restroom in need of recaulking. Must recaulk to ensure smooth cleanable surface.
- [4] Number; convenient; accessible; designed; installed
Observed back hand sink with no soap. All hand washing sinks must remain properly stocked to ensure proper hand washing. Corrected
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirty floor drains. Clean all floor drains on a more routine basis.Observed floor in need of cleaning under equipment. Conduct cleaning on a more routine basis.Observed flooring in women's restroom separating from sub-flooring in addition to missing tiles. Replace entire floor.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed dirty floor sink in front of sauce cooler. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Also conduct deep cleaning of floors under equipment.Observed missing floor tiles under prep unit (under microwave). Floor in need of repair. Repair the following to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hole in wall in bar storage room. Repair hole.Observed missing weather stripping on back door. Provide rodent stripping to prevent rodent entry.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several purses; sweatshirts; and a cell phone stored on equipment and food contact surfaces (cell phone on a clean plate). Ensure items are stored in a designated area away from food equipment/customer items. Corrected.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Did not observe liquor birth defect warning. Must have posted at all times.
- General Comments that relate to this Inspection
Handsinks and restrooms properly stocked.DIscussed importance of handwashing.Observed wash/rinse/sanitize/ procedures- GoodSanitizer was at ~ 100ppm
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked.Discussed improtance of hand washing.Discussed employee health.Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.2 door reach in cooler @ 38F-roastbeef 40F-chicken wings 45-50F (after lunch rush)Prep unit @ 38F-cheese 42F-chicken 42F (again after lunch rush)Freezer -2FChicken wings cooked fresh per order. Final cook temp @ 170+FDiscussed thawing procedures. ensure frozen foods are thawed under refrigeration; under continuously cold running water; or as part of teh cooking process.Discussed cooling procedures. Cooling minimal. Ensure that food is placednto shallow stainless steel containers at a level of no more than 3 inches to ensure rapid cooling. Ice baths ok.Dishwashing sanitizing @ 50ppm chlorine. Test strips available.Sanitizer bucket @ 100ppm chlorine.
|
3/10/2015 | Routine Inspection 1st | 84 |
- [3] CFPM or person in charge present; certificates posted as required
Listed Certified Food Protection Manager is expired as of January. Must obtain a replacement within 60 days (by 11-25-14).
- General Comments that relate to this Inspection
Violations noted on the previous inspection (dated 9-19-14) have been corrected.Tested dish machine at 100ppm chlorine residual.
|
9/25/2014 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing an open aluminum can of grapefruit juice in the reach-in cool. Once tin and aluminum cans are open to the atmosphere; unused contents (juices) must be transfered to a food grade container to prevent the leaching of metals from the can into the food. Voluntarily discarded. Corrected on-site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine not sanitizing. Ran two cycles and primed bleach solution. Unit is not pumping chemical. Tested 0ppm residual. Must be corrected within 48 hours (by Monday 9-22-14). Operator must utilize disposable or the sanitizing compartment in the 3-compartment sink until the dish machine has been repaired and re-inspected.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand soap dispenser in the women's restroom was empty - Keep stocked. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONSNo additional violaitons observed. Operator had 3-compartment sink set up and was operational; sanitizer 100ppm. Hand sink stocked and operational. Sinks properly used (prep vs. dishwashing).
- General Comments that relate to this Inspection
NOTICE: CURRENTLY OPERATING ON AN EXPIRED PERMIT (AS OF 5/1/14). PLEASE REMIT HEALTH PERMIT BALANCE WITHIN 7 DAYS (BY 9/26/14). FAILURE TO REMIT MAY RESULT IN NOTICE TO CITY OF RENO BUSINESS LICENSE DIVISION AND THE RUSULTING REVOCATION OF THE BUSINESS LICENSE.ROUTINE ANNUAL INSPECTION OBSERVATIONS and RECOMMENDATIONS:- Observed refried beans in the steam table (1/8th pan) at 83F. Prepared from new can at 10:30AM per operator. Do not reheat or initially heat foods in the steam table (e.g. refried beans). The steam table is only designed to hold already hot foods hot. Heat initially on the stove or microwave to 140F (if from a commercially unopened can) or to 165F initially if from leftover and then hot hold at 140F or higher. Corrected on-site. Re-tested 130F middle-155F outside. Keep stirred for even product temperature.- Observed a single use cup in the croutons. Use scoops with handles so that you minimize operator hand contact with the customer food. Corrected on-site.- Observed a unlabeled bin of mixed flour - Label to prevent misuse. Corrected on-site.+ Sanitizer water 100ppm in wipe down bucket water+ 1-door reach-in Freezer 0F; Large 2-door freezer -13F; large 2-door kitchen refrigerator 48F (internal raw chicken wings) 44F; (internal diced tomato 50F - use pre-chilled ingredients and keep uncovered until cold; use of stainless steel as opposed to plastic will also aid in cooling or heating); 2-door dry storage reach-in 40F; Salad reach-in 34F internal; 44F top ranch bin; raw chicken and raw hamburger in prep area make table unit at 40F; coleslaw on top at 53F (just made per operator; advised to use pre-chilled ingredients and stainless steel pans as opposed to plastic and minimize time out during prep); cut tomato 43F.+ Observed good handwashing (Maria)
|
9/19/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Dishwasher @ 50ppmPer foodhandler-dishwasher has been checked daily since repaired; continue to do so.Need to replace pump soap at 3 compartment with a clean pump or repair pump soap on wall at handsink.
|
7/26/2013 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing Cl2-primed multiple times and replaced sanitizer bottle-discontinue use of dishwasher until repaired-reinspection required.Discussed proper set-up of 3 compartment sink with foodhandler. Dishwasher should be checked daily.
- General Comments that relate to this Inspection
Notes:All temps OK; handsinks stocked and available.Make-up @ cook line: bacon 38F; chicken @ 31F; hamburger at 34F; chili @ 188f; ambient temps OK.No cooling condcuted; majority menu items are cooked-to-order; all raw stored below ready-to-eat.Minimize bare hand contact (mixing of cole slaw by hand).Operator/CFM must instruct staff on proper cooking temperatures and operation of dishwasher; discussed using stem thermometer for checking temperatures.Sanitizer in bucket @ 100ppm; strips available.Discussed with owner exclusion of ill employees with vomiting or diarrhea for 48 hours after last bout.
|
7/25/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes: Restrooms OK; handsink stocked and available; Cl2 in 3 compartment sink @ 100ppmDiscussed proper set-up of 3 compartment sink (wash in first sink; rinse w/water in second sink; sanitize in 3rd sink) and air drySanitizing should be final stepStrips availableEnsure waittresses are washing hands prior to salad make-upObserved handwashing by waittress
- [5] Source sound condition; no spoilage
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer (chlorine); do not use unit until repired and a reinspection by WCHD is conducted. Operator must continue to use 3 compartment sink for wash; rinse; sanitize of dishes/tableware.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing sanitizer (chlorine); do not use unit until repired and a reinspection by WCHD is conducted. Operator must continue to use 3 compartment sink for wash; rinse; sanitize of dishes/tableware.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] No re-use of single service articles
- [2] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Storage; handling of clean equipment / utensils
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
- [1] Installed; maintained
- [4] Number; convenient; accessible; designed; installed
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- [1] Lighting provided as required; fixtures shielded
- [1] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Note: soap available at handsink in kitchen but need to repair/replace soap dispenser; current dispenser has build-up on pump handle.
- General Comments that relate to this Inspection
Note: soap available at handsink in kitchen but need to repair/replace soap dispenser; current dispenser has build-up on pump handle.
|
7/19/2013 | Routine Inspection 1st | 92 |
- [1] Installed; maintained
The ice bin (customer area) drain line is manifolded with the soda drip tray drain line. The drain line from the customer ice (food) bin must drain individually to the floor sink to prevent the possibility of back up waste water from contaminating the customer ice.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is a visible accumulation of grease and food debris on the floor under the bank of fryers. Clean and maintain clean.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 7-3012) have been corrected.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 7-30-12) have been corrected except for those relisted above.
|
8/6/2012 | Routine Reinspection 1st | 98 |
- [1] Original container; properly labeled
Two bulk bins (under the microwave @ the cook line) with white powders were unlabeled - All food product not it its original labeled containers must be clearly labeled (if not easily identified by sight) to prevent misuse.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
There is a slight visible accumulation of mold on the inside drop chute of the ice machine - clean and maintain clean.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test strips available for making up and checking the chemical sanitizer in the 3-compartment sink; spray bottles; etc. - Strips were available however they had previously become wet and were no longer functioning. Replace. Tested 100ppm on the sanitizing sink solution at the time of inspection. 50-100ppm for bleach/chlorine based solutions required.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The gasket on the center bottom door of the 3-door keg/tap cooler is falling off. Replace.
- [1] Non-food contact surfaces of equipment and utensils clean
There is a buildup of ice on the bottom of the 2-door reach-in freezer - Thaw; clean out and maintain clean.
- [1] Installed; maintained
There is a heavy accumulation of debris in the floor sink under the ice bin - Clean and maintain clean.
- [1] Installed; maintained
- The faucet at the mop sink is cracked at the neck. Replace.- The ice bin (customer area ice/soda machine) drain line is manifolded with the soda tray drain line. The drain line from the customer ice (food) bin must drain individually to the floor sink to prevent backup of waste water from the soda fountain drip tray.- Remove the residential corregated plastic drain hose from the ice machine in the kitchen and replace with a commercial grade drain line (e.g. smooth plastic; copper; pvc or abs).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is a visible accumulation of grease and food debris on the floor under the bank of fryers. Remove the cardboard; clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS:- All temperatures observed were at or near that required by regulation (freezer 0F; reach-in 40F; 2-door freezer -7F; produce cooler 36F; sliced tomato 40F).- Dish machine sanitizer tested just under 50ppm bleach residual. Advised operator to adjust chemical injection pump to maintain 50-100ppm or replace chemical if old (weak).
|
7/30/2012 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 7-28-11) have been corrected.
|
8/5/2011 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certified food protection manager certificate or a copy was not posted as required - Post.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Operator was utilizing the 3-compartment sink incorrectly at the time of inspection. The sink was set up in order of wash (soap & water); sanitize (bleach water) and then rinse (plain water) instead of the proper method of wash; rinse and then finish with sanitize (1 minute submerged with air dry). Demonstrated proper sink setup and sanitizer makeup to operator at the time of inspection. Corrected on-site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine (bleach) based test strips available for the proper makeup of sanitizer water at the 3-compartment sink. Tested >200ppm bleach at the time of inspection. Provide. (Corrected On-Site).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Operator using bleach based sanitizer in the dish machine and wipe down bucket. No chlorine (bleach) based test strips were available - Provide. Corrected on-site.
- [1] Installed; maintained
- The cold water valve on the hand sink faucet in the kitchen will not fully shut off the flow of water - Repair or replace. - One or both of the water valves for the mop sink faucet do not fully shut off the flow of water without the addition of a secondary valve at the end of the faucet. Repair or replace the faucet valve(s) so that water can be tempered as needed.
- [5] Necessary toxic items properly stored; labeled; used
Three spray bottles of unlabeled chemical observed (hanging on the side of the sink at the bar). All chemicals must be clearly labeled to prevent misuse. Corrected on-site.
- [5] Necessary toxic items properly stored; labeled; used
- Operator storing various chemicals on a shelf over the clean side of the 3-compartment dish washing sink. Operator storing chemicals (stainless steel spray cleaner) over food (sugar packets) in the dry storage room. Always store chemicals below and away from food; food contact surfaces; utensils and tableware to prevent the potential for contamination from leaking chemicals. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that sanitizer is made up at 50-100 ppm on the test strip for bleach based solutions. Use 200ppm for quatenary ammonia based solutions.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Sanitizer bucket tested 200ppm bleach. Dish machine tested 50ppm or slightly below. Adjust and maintain 50-100ppm on the sanitizing rinse for the dish machine and in the sanitizer bucket water.- Operator was using a single use styrafoam scoop in the bulk salt. Use food grade scoops with handles only so that you minimize operator hand contact with the food.- All product temperatures observed were at or near regulation (potato salad 40F; coleslaw 43F; sliced tomato 48F; raw chicken wings 41F; freezer ambient -6F; reach-ins 32F; 36F; salsa 41F; keg & veg cooler 34F ambient).
|
7/28/2011 | Routine Inspection 1st | 80 |
- General Comments that relate to this Inspection
The following facility deficiencies were observed at the time of inspection:- There is a leak at the drain line on the 2-compartment sink - Repair or replace.- The drainboard drain line(s) are currently manifolded with the sink drain lines (x2). The drainboard must drain with its own separate line to the floor sink. Like equipment may be manifolded together but you may not manifold a drain from a sink to a drain from a food contact surface. This is considered a cross-connection.- The hot water is not currently working at the two compartment sink - Repair.- The faucet does not reach both compartments of the two compartment sink; replace with a longer faucet neck in order to reach both compartments.- Since there is not currently a designated hand washing sink at the bar and one is required; you may utilize one compartment of the two-compartment sink for hand washing and the other as a dump sink.
- General Comments that relate to this Inspection
The following facility deficiencies were observed at the time of inspection and must be corrected prior to health approval for new ownership:- Remove old and resilicone the backside of the hand sink to the wall.- The cold water is not currently working at the mop sink - Repair.- Clean up the grease spill on the floor behind the fryers.
|
4/25/2011 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Joe Bob's Bar & Grill, 4840 Mill St, Reno, NV »