- [1] In-use food; ice dispensing utensils properly stored
Observed tongs used for garnishes in glass of water. Tongs may not be stored in standing water. Store tongs dry in separate clean container to prevent bacterial growth. Corrected on site.Observed bucket used for scooping ice left in ice machine. Use handled scoops to minimize hand contact with product. Corrected on site.
- [1] Installed; maintained
Observed standing water under sink at west corner of bar. Repair leak to prevent standing water.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; observed no bare hand contact in use; do post hand washing signs at all handsinks-reach in with dairy at 40F-thermometers available-speed guns clean-both dish machines measured at 100ppm chlorine; test strips available-wiping cloths properly stored**Sanitizer bucket measured at 150ppm quat. Change buckets often enough to maintain quat between 200-400ppm. Corrected on site.-Food stored properly-no chemicals stored in bar area-restrooms clean and stocked-regular pest control by Ecolab; no issues noted at time of inspection-general cleanliness good-alcohol advisory posted in restrooms-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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2/26/2016 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No Violations observed at time of inspection. Thank you.Chlorine glass/bar washer noted at 100 ppm.Dairy dates current.Hand sinks properly stocked with liquid soap and sanitary disposable towels. Cold holding units checked OK and within regulations < 40 F. Ecolab services facility routinely for pest control.Service ice properly stored. Ice scoop properly stored.Chemicals properly stored and labeled. Do change out sanitizer bucket on a regular basis; at least once every four hours or as frequently as needed when sanitizer solution has become visibly dirty.
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3/3/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Handsink installed and properly stocked with liquid soap and sanitary disposeable towels.
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8/8/2014 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [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] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed interior of server station cabinets dirty. Please have all cocktail servers wipe down interiror of every server/service station cabinet of all food debris buildup.Observed North side reach in cooler with debris buildup. Please clean bottom of unit of all visible soil.
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
- [4] Number; convenient; accessible; designed; installed
The north side server statoin will require a handsink to be installed for the cocktail servers to properly wash their hands after handling dirty barware and ash trays. Employees must wash their hands when going from dirty dishware to clean or preparing/garnishing beverages with their bare hands.
- [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
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
- [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] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Quat sanitizer checked OK.Ice scoop properly stored.Cold holding units checked OK and within regulation.Bar guns and holders observed clean.Reviewed with operators employee sick policy. Employees with any gastrointestinal illness such as vomiting and diarrhea must be excluded from the facility for at least 48 hours from the time of the last incident.
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3/6/2014 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed interior cabinets to service stations dirty. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observe North side reach in cooler dirty. Please clean bottom of unit of all debris buildup. *** Do have all server/service stations clean and wipe down all interior surfaces of cabinets of all debris buildup. Provide a flashlight for bartenders to provide adequate lighting to verify interiors are visibly clean on a regular basis. ***
- [4] Number; convenient; accessible; designed; installed
The north side of the bar has a server station that does not have a handsink. A handsink shall be installed for cocktail servers to properly wash their hands between handling dirty equipment and than to clean equipment. The use of handsanitizer is not a substitute for proper handwashing using running water and liquid soap. Hand sanitizer may used in additon too but not in place of handwashing. A discussion with bartender and cocktail server regarding the importance of handwashing was reviewed. Employees have concerns about being able to wash hands in a convenient location at their work stations.
- General Comments that relate to this Inspection
Cold holding temperatures checked OK and temped within regulations.Proper ice scoop storage.Chlorine barwasher recorded at 100 ppm. Quat sanitizer buckets checked OK.Bar guns and holders observed clean. *** Health inspector reviewed several "Daily Bar Check Lists" in the bar areas where the bartender has been completing them daily. Management staff MUST follow up on these check lists to ensure that corrective action is being taken for barwasher that have no recordable chlorine. It was observed that the procedure is to post the actual test strip on the checklist and several logs indicated that there was no evident chlorine and no ACTION was followed up on. This is a point where management staff shall verify what they expect from their employees. What is the plan or procedure if the chlorine test strips do not record between 50-100 ppm. Please list the Critical Control Points or Critical Limits on the checklist so that employees know what they are testing for and what the corrective action is.***
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3/5/2014 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at south side reach in refer. 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.* Ambinet air temperature recorded < 40 F with thermocoupler.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed loose formica on countertop of bar. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. Please seal or replace formica strip or panel to provide a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
Handsinks properly stocked and functional.Chemicals properly stored.Bar guns and holders observed clean.Chlorine barwasher recorded at 100 ppm.Alcohol warning posted in public restrooms. Dairy dates current.
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5/30/2013 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize reach-in refrigeration systems as needed; observed some build-up. (maintain clean)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks checked with sanitary towels and soap.Glasswashers (2) checked at 50-100ppm chlorine on final rinse sanitization.Ice properly dispensed.Speed guns and cup holders checked clean.Reach-in refrigeration with dairy checked at <40F; dairy date codes ok.
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10/17/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Glasswashers checked at 50-100ppm chlorine on final rinse sanitization.Handsinks checked stocked and functional.Speed guns and cup holders checked clean.Reach-in refrigeration units checked operating within regulation; in addition; units were clean.Ice properly dispensed.***very clean and organized bar***
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11/9/2011 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
Observed handsink blocked with towels; 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:Glasswashers checked between 50-100ppm chlorine on final rinse sanitization.Reach-in refrigeration checked within acceptable ranges; date marking codes checked good.Speed guns and cup holders checked good.Ice-scoops properly stored.
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11/16/2010 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed substantial water pooling in reach-in refrigeration unit; there shall be no liquid collection in a refrigeration system. Liquid collection will create microbial growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed both dishwashers sanitizing at 50-100ppm chlorine on final rinse.Handsinks stocked with sanitary towels and soap.Dairy date marking codes checked ok.......
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11/24/2009 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND BOTTLES AND STIR SPOON STORED IN THE CUSTOMER ICE. DO NOT STORE ANYTHING IN THE CUSTOMER ICE EXCEPT ICE SCOOP TO AVOID CONTAMINATION OF THE ICE. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:GLASSWASHERS GOOD 50-100PPMICE SCOOPS PROPERLY STORED.HANDSINKS AVAILABLE AND STOCKED.BAR CLEAN.
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9/22/2008 | Routine Inspection 1st | 98 |
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