- General Comments that relate to this Inspection
A metal stainless steel splashguard observed installed at handsink.All violations corrected. Thank you.
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4/22/2015 | Routine Reinspection 2nd | 100 |
- [4] Number; convenient; accessible; designed; installed
All other violations have been corrected. Splashguard installed at handsink in dish room remains uncorrected. Facility request 2 week extension. Work order has been put in and a stainless steel splashguard will be fabricated and installed at handsink where clean rolling carts of dishes and food service equipment are stored. Continue using the saran wrap as a barrier from backsplash of water or move the rolling carts of clean dishware.
- General Comments that relate to this Inspection
Please call heatlh inspector if an additional extension is needed for the installation of the splashguard at handsink.Failure to correct violation by the abatement date of 04/24/15 will result in a reinspection fee to be charged to permit holder. A reinspection is required.
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4/10/2015 | Routine Reinspection 1st | 96 |
- [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 storage of food service equipment such as serving utensils stored inside garbage can with garbage. Discontinue using this garbage can to store garbage and equipment used in the operations of the kitchen and banquets.
- [4] Number; convenient; accessible; designed; installed
Facility shall install a splashguard at handsink to block water from handwashing onto the clean dish racks stored next to handsink.Facility will be allotted 7 days to correct this 4 point violation. Currently; shrink wrap is on the shelves of the clean equipment to provide a barrier for the backsplash of handwashing water. This is not an effective practive and a backsplash shall be installed at handsink by 04/02/15.
- General Comments that relate to this Inspection
This area is a stewarding area and no food is prepped or cooked. Cold holding walk in units checked OK and within regulations.Facility shall organize Walk in unit # 8. Do store items in a organized manner to ensure proper cleaning and storage of food inside unit. Walk in unit #7 noted at 38 F and all food properly stored. No raw foods over ready to eat foods.Clean dishware properly stored off ground and in clean portable carts. Racks; portable warmers and other large equipment used in banquets are washed and sanitized in stewarding power wash room. Room observed clean and properly maintained.
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3/27/2015 | Routine Inspection 1st | 94 |
- [1] Storage; handling of clean equipment / utensils
Improper storage clean food service equipment. Observed clean equipment stored on ground in dishwashing area.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several uncovered drink containers; plastic clothes hangers and other personal belongings stored on metal shelf with food service equipment. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.
- General Comments that relate to this Inspection
No food is prepped; prepared or cooked in this area. Cart washing room observed clean. Carts to transport dishes and other equipment observed clean. High temp. dishwasher recorded with 188 F final rinse temperature. Handsinks properly stocked. Do clean floor sinks in dish washing room on a regular basis.
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2/11/2014 | Routine Inspection 1st | 98 |
- [1] Storage; handling of clean equipment / utensils
Store all new and clean glassware off ground. Observed several boxes of new glassware stored on ground.Observed 3 metal buckets beverage buckets stored under 3 compartment sink. Please store all food service equipment off ground to prevent possible cross contamination. Reviewed with operator routine cleaning or "warmer carts" that are used to transport food. Carts observed with visible soil.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Obsrved several holes in drywall. Repair the following holes to prevent vermina harborage:1) At bottom of stairwell behind door to banquets.2) Next to ballard in hallway to banquets. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed FRP walls in pot washing room in need of repair. A work order is in place to replace all broken and cracked FRP panels with new panels or stainless steel. All walls to pot washing room must be smooth and easily cleanable.
- General Comments that relate to this Inspection
No food observed being prepared at time of inspection.Handsinks properly stocked with liquid soap and sanitary disposable towels. Please install a trash can for the disposal of paper towels at all handsinks. Several waste baskets for the handsinks observed missing. High temperature dishwasher recorded with 190 F final rinse temperature.All cold holding units checked Ok; thermometers present.Chemicals properly stored.
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6/4/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(Warewashing/dishwasher areas for events center)High temperature dishwasher checked at >180F on final rinse santization.Handsinks checked stocked and functional.
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10/5/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:No food preparation in this area*** (area is primarily warewashing)***High temperature dishwasher checked at 184 degrees on final rinse sanitization.Handsinks stocked and functional.
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9/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(Designated area for dishwashing for all events; banquets; etc)High temperature dishwasher checked at >180 degrees on final rinse sanitization.Handsinks stocked with sanitary towels and soap.(no cooking; cold-holding; or food storage)
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11/16/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:This facility is primarily for warewashing/dishwashing; no food preparation or production occurs here.High temperature dishwasher checked at 185 degrees. This dishwasher serves all event based kitchens.
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11/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.HIGH TEMP DISHWASHER GOOD AT 195FALL DISHES PROPERLY STORED
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11/19/2008 | Routine Inspection 1st | 100 |
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