- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed bar guns and holders dirty with mold like growth. Facility shall maintain bar guns and holders in a clean and sanitary condition by routinely cleaning both the guns and holders.** This is a repeat violation from previous year 2014.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed reach in cooler with broken glass. Clean all debris from bottoms of reach in cold holding units.
- [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 Icecream freezer well dirty.
- General Comments that relate to this Inspection
Chlorine bar washer recorded at 100 ppm.Cold holding units checked OK and within regulations < 40 F. Ice machine observed clean and is serviced routinely.Dairy dates observed current.Chemicals stored and labeled properly. Alcohol advisory posted in women’s restrooms throughout the facility. Proper storage of icescoop.** Discussed with person in charge to set up sanitizer buckets for all bars to wipe down counters in bars. Recommend using quat or bleach tablets that can be made at each individual bar or sanitizer spray bottles. ** Do keep all wet wiping cloths in sanitizer solution between uses to prevent bacteria growth. Sanitizer buckets shall be changed at least once every four hours or more frequently as needed.
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2/27/2015 | Routine Inspection 1st | 96 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
1) Facility shall resurface red plastic cutting board or replace cutting board to be smooth and easily cleanable. Cutting board observed with heavily etched and grooved surface where bacteria can grow and are hard to clean.2) Repair broken bar gun on far end of bar to be in good repair. Exposed tubing is visible from the broken spigot head on the bar gun.3) Clean and sanitize unused dipper well and icecream bunker. Even though equipmemt was not in use at time of inspection; it was observed with buildup.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed microwave in Chi bar dirty. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Please clean all debris from floors. Areas under bar observed with heavy debris. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels.Dairy dates current.Cold holding units checked OK.Bar guns and holders observed clean.Chlorine barwasher recorded at 100 ppm.No presence of vermin such as fruit flies.No bar activity observed at time of inspection.
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3/13/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Chlorine barwasher recorded with 100 ppm chlorine. Reach in cold holding units recorded at 39 F.Bar guns and holders observed clean.Handsinks properly stocked and functional.Discussed with operator to label handsinks and dumpsinks at all bars. Handsinks shall be designated as handsinks and used for handwashing only. Dump sinks shall be labeled and to be used for dumping liquids and ice from barware and for rinsing of equipment.
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5/22/2013 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under bar equipment; especially around glasswashers and trash cans (observed build-up).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswashers checked at 50-100ppm chlorine on final rinse sanitization (both units).Reach-in refrigeration units checked at 41-43F; dairy date marking codes checked good.Speed guns and cup holders checked clean.Handsinks checked stocked and functional.
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7/31/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize handwashing station sink basins; handsinks observed with some build-up.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Bar glasswashers/dishwashers checked at 50-100ppm chlorine after priming.Handwashing stations stocked and functional; however; clean and sanitize as noted above.Reach-in unit with dairy product checked at <40 degrees ambient temperature.Speed guns and cup holders checked clean.Ice dispensed properly.
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7/29/2011 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean bar reach-in unit; observed some units with debris
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks stocked with sanitary towels and soap.Both dishwashers sanitizing between 50-100ppm chlorine.Reach-in units with dairy products checked at 38 degrees; date marking codes checked ok.
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2/24/2010 | Routine Inspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed one of the bar dishwashers with no sanitizer bottle. Facility must check all dishwasher machines for sanitizer bottles before the start of the shift. (Violation corrected on-site)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean bar reach-in refrigeration units. Observed one unit with broken glass.
- General Comments that relate to this Inspection
Notes:Reach-in unit with dairy product checked at 41 degrees.Ice-scoops properly stored; soda guns observed clean.One of the handsinks observed without sanitary towels; corrected on-site along with the empty sanitizer bottle at the dishwasher.The dishwasher with sanitizer checked between 50-100ppm chlorine.
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2/4/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:THIS IS A RE-MODEL INSPECTION.OK FOR FACILITY TO OPERATE.ALL PREVIOUS ITEMS HAVE BEEN CORRECTED.NEW NAME IS PEPPERMILL CHI BAR
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12/11/2008 | Opening Inspection | 100 |
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