- General Comments that relate to this Inspection
No violations noted at time of inspection.-handsinks stocked; discussed no bare hand contact procedures; do post handwashing signs at all handsinks-reach in at 39F; thermometers available-speed guns clean-ice scoop properly stored; ice is brought from kitchen to bar-dish machines checked ok; test strips available. All 3 machines at 100ppm chlorine-sani buckets at 400ppm quat; test strips available-wiping cloths properly stored-lemons/limes cut in Cafe Milano kitchen and delivered to bars-food properly stored; dates checked ok-chemicals labeled and properly stored-restrooms clean and stocked; alcohol advisory posted in restrooms-regular pest control by Ecolab - no issues noted at time of inspection-facility is clean-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/18/2016 | Routine Inspection 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.The glass/bar washer on the Romanza side observed repaired and sanitizing at levels above 200 ppm. Do decrease the chlorine concentration to be at levels between 50-100 ppm. Observed glass/bar washer facing Island buffet not dispensing any recordable levels of chlorine. * Do not use this glass/bar washer until repaired and properly sanitizing. ** A Reinspection is required.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- General Comments that relate to this Inspection
All other violations still apply and must be abated by 03/05/15.A reinspection fee will be charged if glass/bar washer is not repaired by 2nd re-inspection.
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Chlorine glass/bar washer recorded at 100 ppm.Bar guns and holders observed clean.
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3/5/2015 | Routine Reinspection 1st | 94 |
- [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.Observed no recordable chlorine at glass/bar washer.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.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 annual inspection 2014.
- General Comments that relate to this Inspection
Hand sinks properly stocked with liquid soap and sanitary disposable towels. Cold holding units checked OK and within regulations < 40 F. Alcohol advisory posted in women’s restrooms throughout the facility. Chemicals properly stored and labeled.Service ice properly stored.
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3/3/2015 | Routine Inspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed glassware shelves dirty. Shelves that hold clean barware must be stored on clean rubber mats and on clean surfaces. Create a routine maintenance program for cleaning these areas.
- [1] Installed; maintained
Observed leak at chemical tubing housing at chlorine barwasher. Repair leak and clean entire area of all chlorine spill.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed mold growth at handsinks. Remove any mold growth at junctions or seals of handsink and recaulk.
- General Comments that relate to this Inspection
Cold holding checked OK and within regulations.Quat sanitizer checked OK.Proper ice scoop storage.No chemicals stored next to food or food service equipment.All employees must wash hands at a handsink after handling dirty glasses and wiping out ash trays and than making beverages or garnishing drinks.
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3/6/2014 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed bottles of beer stored on ice in cardboard boxes. Facility shall provide an impervious container such as a plastic tub or tote for cold holding and displaying bottles of beer in bar area. Cardboard absorbs moisture and may be a point of cross contamination.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed bar guns and holders visibly dirty. All bar guns and holders shall be cleaned daily. Consider using hot water to run through these items daily instead of soaking parts in plain water.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed standing water in reach in beer cooler. Investigate source of leak and clean bottom of unit of all pooled liquid to prevent possible cross contaimination. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Service ice stored properly.Proper scoop storage in ice with handle out of ice.Handsinks properly stocked and functional.No chemicals stored next to food items or food service equipment.Chlorine barwasher recorded with 100 ppm Chlorine.Alcohol warning posted in all female restrooms throughtout facility.
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6/27/2013 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize speed guns and cup holders as needed; some observed with growth.
- [4] Number; convenient; accessible; designed; installed
Observed handsink blocked (not accessible) on virginia street side; maintain all handsinks clear for effective handwashing.(correction on-site)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed southwest handsink soap dispenser not working; replace unit to ensure effective handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under bar counters; observed build-up/soil/debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(both glasswashers checked ok at 50-100ppm chlorine)Reach-in refrigeration ok at <40F; dairy date codes checked ok.
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10/17/2012 | Routine Inspection 1st | 91 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed ice-scoop with the handle stored in the ice.(correction on-site)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed two reach-in refrigeration systems with substantial water pooling and growth; repair refrigeration systems to eliminate water collection.Water collection can contribute to substantial microbial growth****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswashers/dishwashers checked good on final rinse sanitization (50-100ppm chlorine).Handsinks stocked and functional; however; some of the sanitary towels were soiled. Please keep sanitary towels clean and dry****Dairy date marking codes checked good.
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7/20/2011 | Routine Inspection 1st | 98 |
- [4] Number; convenient; accessible; designed; installed
Observed handsink blocked with containers; please keep handsink clear at all times for effective handwashing.(CORRECTION ON SITE)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All three glasswashers checked between 50-100ppm chlorine on final rinse sanitization.Reach-in refrigeration checked within accepable ranges; all date marking codes checked good.KEEP HANDSINKS CLEAR
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11/16/2010 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed Bar reach-in refrigeration with cream holding at approximately 47 degrees; in addition; unit was observed with water pooling. Facility shall repair reach-in unit to hold at 40 degrees or below. Cream was moved to another reach-in refrigeration unit holding below 40 degrees.
- General Comments that relate to this Inspection
Notes:All three bar dishwashers checked at 50-100ppm chlorine on final rinse sanitization.All dairy date-marking codes checked ok.Speed guns and cup holders observed clean.Handsinks stocked with sanitary towels and soap.Please call SBaldwin @ 636-2405 when reach-in unit is repaired.**** Original inspection completed on Washoe County Hard Copy; please see attached inspection.
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9/30/2009 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
BAR MATS FOR CLEAN GLASSES DIRTY. CLEAN TO REMOVE ALL DIRT/DEBRIS. ENSURE SURFACE IS CLEANED ON A REGULAR BASIS TO ELIMINATE CONTAMINATION OF CLEAN GLASSWARE.
- General Comments that relate to this Inspection
NOTES:GLASSWASHERS GOOD.HANDSINKS GOOD.ICE SCOOPS PROPERLY STORED.SPEED GUNS CLEAN.
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9/22/2008 | Routine Inspection 1st | 98 |
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