- [1] Non-food contact surfaces of equipment and utensils clean
Clean counter to dump sink and open cabinets underneath dumpsink of all visible soil. This is a repeat violation from annual inspection 2014.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Obsserved two bottle of chemicals; one with no lable and one with a mislabel. Reviewed with operator to have all employees label chemicals to its chemical contents to prevent misuse. * Both bottles of chemicals voluntarily discarded; corrected on site.
- General Comments that relate to this Inspection
Bar not in operations at time of inspection.Handsinks properly stocked with liquid soap and sanitary disposable towels.Chlorine glass/bar washer recorded at 100 ppm.Bar guns and holders observed clean.Alcohol advisory posted as required in women's restrooms throughout.
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3/6/2015 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. Facility shall clean the following items by scrubbing items until clean of all debris buildup:1) Cabinets under dump sink.2) Stainless steel dump sink above.3) All stainless steel handsinks.4) All mixer stands. Recommend providing adequate lighting during cleaning. Do turn on all overhead lighting and provide a flashlight to verify surfaces has been properly cleaned and sanitized.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean by manual scrubbing the FRP (Fiberglass Reinforced Plastic) walls around the perimeter of the lounge bar of all sticky residue and debris buildup that has accumulated on the walls. This shall be conducted after every shift.
- General Comments that relate to this Inspection
All other violations corrected at time of reinspection.Keep up the good work. Do not allow staff to leave bar dirty after operational day. Bar shall be wiped down with sanitizer on a routine basis and maintained in a sanitary condition at ALL TIMES.Dirty glassware shall be cleaned and properly stored after end of each shift to prevent vermina attraction and prevent a breeding ground for fruit flies. Do not store clean wiping cloths in a dirty cabinet! Consider installing doors to cabinets so that liquids do not drip or pool into cabinets. All interior cabinet surfaces shall also be wiped down routinely. Do not allow these areas to be junk drawers and catch all areas for clutter.
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3/13/2014 | Routine Reinspection 1st | 98 |
- [5] Source sound condition; no spoilage
Observed pool of citrus fermenting in bottom of a metal bowl inside reach in refer. All food must be kept free of spoilage and/or contamination.* Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed bar counters throughout bar dirty and heavily soiled with a sticky substance. The shelves for liquor display observed dirty. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed service sink/dump sink heavily soiled and stained. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed walls and FRP (Fiberglass Reinforced Plastic) with visible soil. Facility shall wipe down all walls from liquid spills and splashes that have dried onto the walls. Walls are to be wiped down nightly next to all trash receptacles.
- [5] Necessary toxic items properly stored; labeled; used
Observed 2 bottles of chemicals stored inside chemical storage cabinet with no label. Label all containers of toxic chemicals with name of contents.* Corrected on site; both bottles discarded. Facility shall organize chemicals stored inside cabinet and remove any item that is not for cleaning and disinfection of the bar inside the chemical storage cabinets.
- General Comments that relate to this Inspection
No bar activity at time of inspection.Facility shall be cleaned throughout. Handles to cold holding units; counters; speed racks; bottles and handsinks shall be cleaned and sanitized. This bar is adjacent to Edge Round Bar and was found to be in a extremely dirty condition for being closed for 3 days. Facility needs to implement a standard operating procedure to maintain bar in a sanitary condition. A reinspection is required.
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3/6/2014 | Routine Inspection 1st | 87 |
- [1] Thermometers provided and conspicuous
Observed missing thermometers in several reach in cold holding units in bar. 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.Ambient air temperature recorded < 40 F with thermocouple.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed bar guns and holders dirty. Bar guns and holders shall be cleaned daily to prevent mold and bacteria growth. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed formica on countertops and sides of shelves and cabinets with missing laminate or loose formica strips. Please adhere all loose formica/laminate strips/panels to plywood to provide a smooth and easily cleanable surface that is in good repair. Discussed with operator that bare exposed wood such as plywood; mdf or other porous materials are not easily cleanable surfaces and absorb water and promote mold growth.Observed shelves for display of liquor bottles dirty. Observed rubber matting and shelves for clean glassware dirty.
- General Comments that relate to this Inspection
Bar was not in operation at time of inspection.Handsinks properly stocked and functional.Dairy dates current.Discussed with operator to clean floor sinks; observed dirty with loose garbage in sinks. Reviewed with operator prevention of fruit flies and cleaning schedule for bar.
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5/30/2013 | Routine Inspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed glasswasher at <50ppm chlorine on final rinse sanitization. Engineering contacted while inspector was on-site to repair unit to 50-100ppm chlorine. Correction on-site
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed some of the speed gun cup holders with growth; in addition; some speed gun holders missing. Clean and sanitize speed gun cup holders to remove growth and install cup holders where missing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks checked stocked and functional.Refrigeration with dairy/juice checked at <40F; dairy date codes checked ok.
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11/7/2012 | Routine Inspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize speed guns and cup holders where indicated.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks checked stocked and functional.Refrigeration units checked clean and operating within regulation; dairy date marking checked good.Glasswashers checked at 50-100ppm chlorine on final rinse sanitization.
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11/9/2011 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed sanitary towels soiled with growth; facility shall ensure clean sanitary towels are in place at all handsinks.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under all counters and ensure broken glass and debris are cleaned.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswasher checked ok at 50-100ppm chlorine.Reach-in refrigeration checked within acceptable ranges.Dairy date marking codes and juice mix checked ok.
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10/27/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Bar dishwashers checked at 50-100ppm chlorine; chemical test kits available.Reach-in refrigeration checked at 36 degrees; all date labels on juice and dairy checked ok.Handsinks stocked with sanitary towels and soap.
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4/1/2009 | Routine Inspection 1st | 100 |
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