- [2] Food protected during storage; preparation; display; service; transportation
Do not store bar gun hoses in service ice. Store bar gun hoses out of ice bin to prevent cross contamination on service ice. Recommend shortening lines to bar guns to prevent lines from sitting in service ice.
- [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.Clean EDI lines over ice bin to prevent physical contamination of service ice. Clean EDI mounted lines in service cabinet to be clean and sanitary. Observed pooled liquid spill in bottom of cabinet. Bar must kept in a clean and sanitary condition to prevent vermin such as fruit flies.
- General Comments that relate to this Inspection
Bar not in operation at time of inspection. Cold holding units checked OK and within regulations < 40 F. Hand sinks properly stocked with liquid soap and sanitary disposable towels. Chemicals properly stored and labeled.Bar guns and holders observed clean.Reviewed with operator disinfection procedures for public vomiting incidents PVI and procedures for exclusion of ill employees. Facility has a working sick and exclusion policy for employees. This bar has a server station that is not frequently used by cocktail servers. Please keep this handsink stocked with liquid soap and sanitary disposable towels. This handsink was designed to be at this location and will still need to properly stocked so no other function occurr at this sink.
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3/6/2015 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
1) East side server station observed dirty. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.2) Facility shall move trash receptacle next to east side server station and remove all trash in the gap between the bar counter and the trash can. Floors shall be cleaned and mopped under all trash receptacles.3) Clean all sticky residue and soil buildup at liquor inserts for jockey boxes.
- [1] Single service: articles; storage; dispensing; used
Observed 2 boxes of single use cups/disposeable cups stored directly on ground next to handsink. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [1] Installed; maintained
Investigate leak under barwasher and repair leak from pooling water on floor.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed water at liquid soap dispensor. All handsinks must be stocked with liquid soap and sanitary disposable towels at ALL times.
- General Comments that relate to this Inspection
All other violations corrected at time of inspection.Chemical storage observed organized. Bar guns observed clean.American Express card holder bifolds observed clean.Do not allow dirty barware with liquids to sit in bar at the end of operational day. Bar is open for only 2-3 days a week and requires daily and frequent cleaning of surfaces to maintain a sanitary environment.
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3/13/2014 | Routine Reinspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed side station cabinets visibly dirty with heavy soil accumulation.Facility shall wipe down all interior cabinets and declutter items stored inside cabinets.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed credit card "American Express" bifold credit card holders dirty. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Facility shall have staff clean and sanitize these bifold credit card holders on a routine basis to prevent possible cross contamination onto counter surfaces.
- [4] Number; convenient; accessible; designed; installed
Observed handsink at server side station clogged and full of dirty standing water. All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors throughout main floor where seating areas are located with loose debris and stickty. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Facility shall develop a routine schedule for carpet steam cleaning. Impervious floors must be cleaned daily.
- General Comments that relate to this Inspection
No bar activity at time of inspection. This bar is open 3 times a week and at time of inspection was observed heavily soiled and dirty throughout. Bottle caps were strewn throughout floors. What appeared to be spit wads were found on surfaces. Used cocktail napkins scattered throughout facility. Chemicals for cleaning stored haphazardly in storage cabinets along with miscellaneous costumes and clutter. This inspection was conducted on a Wednesday and the bar operations closed on Sunday. The trash must be taken out to a coveerd receptacle within 7 days. Do not allow garbage to remain in bar after the night's operations. Bar shall clean and discard all garbage from the premise after each night's operation. Do not allow pooled liquid; open garbage; dirty floors and counters to sit overnight. This is way that the facility will attract vermin such as fruit flies. The facility shall be cleaned throughout and be maintained in a sanitary condition. Bar will be monitored for compliance with routine reinspections. Failure to comply will result in reinspection fees being applied and possible suspension of health permit.
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3/6/2014 | Routine Inspection 1st | 93 |
- [1] Thermometers provided and conspicuous
Ensure all cold holding units including any freezer has a thermometer. All cold holding units must be at 40 F or lower. 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.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed bar guns and holders dirty. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Reviewed with operators requirement for cleaning (by scrubbing) bar gun holders and spouts to bar guns on a daily basis to prevent mold growth. This may be a physical means of cross contamination of beverages due to mold growth falling into or contaminating beverages.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelving for liqour storage display dirty. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
Handsinks properly stocked and functional.Dairy dates current.Reviewed with operator proper cleaning and disinfecting of a public vomiting incident in bar area. Specific staff are trained to properly clean and disinfect after a vomiting incident. Disinfectant checked OK. Discussed with operator to LABEL all chemicals stored in chemical storage cabinet that is used by staff for bodily fluid cleanup to be PROPERLY LABELED to its chemical content to prevent misuse. All chemicals transferred into spray bottles or other bottles from its original container must be labeled.
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5/30/2013 | Routine Inspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Glasswasher (terrace side) checked at <50ppm chlorine on final rinse sanitization; Engineering contacted while inspector was on-site to repair machine to sanitize (50-100ppm chlorine).correction on-site
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed some of the speed guns and cup holders with growth; clean and sanitize (maintain clean).
- [1] Non-food contact surfaces of equipment and utensils clean
Observed one of the reach-in refrigeration units with build-up; clean and sanitize unit (maintain clean).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks (bar and service stations) checked stocked with sanitary towels and soap.Refrigeration with dairy and juice checked at <40F.Ice properly dispensed.Date codes on dairy checked good.
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11/7/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Routine Reinspection:Glasswasher/dishwasher repaired and checked at 50-100ppm chlorine on final rinse sanitzation.
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11/15/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Glasswasher close to the entrance checked at <50ppm chlorine on final rinse sanitization. Repair unit to maintain 50-100ppm chlorine on final rinse santization.Use the other glasswasher until repaired.Reinspection on 11/15/2011
- [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; some observed with growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed west side handsink (service station) without sanitary towels or a dispenser. Maintain soap and towels at all handsinks for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reach-in unit with dairy product checked below 40 degrees ambient temperature; dairy date marking codes ok.Repair all items by 11/15/2011
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11/9/2011 | Routine Inspection 1st | 92 |
- [1] Installed; maintained
Observed leak under glasswasher on elevator side; repair leak to eliminate water pooling.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed sanitary towels soiled; in addition; sanitary towel dispenser missing at side station.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswashers checked between 50-100ppm chlorine.Speed guns and cup holders checked clean.All reach-in refrigeration temperatures checked within acceptable ranges.Dairy date marking codes checked good.
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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 operating at 50-100ppm chlorine.Handsinks stocked with sanitary towels and soap.Reach-in refrigeration units with dairy products and juices operating below 40 degrees.Speed guns and nozzle checked clean.Bar observed very clean.
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4/1/2009 | Routine Inspection 1st | 100 |
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