- [2] Food protected during storage; preparation; display; service; transportation
Discontinue storing and cooling beverages in service ice.This is a point of cross contamination. Do not store anything in service ice except for ice scoop with handle extended out of ice to minimize hand contact with service ice.
- [1] Thermometers provided and conspicuous
080) 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.A conspicuosly placed thermometer shall be installed in cold holding units that cold hold dairy. Cold holding units checked OK and within regulations.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored on counters of bar and server station.
- General Comments that relate to this Inspection
Dairy dates current.This bar is situated on pool deck. No glass is allowed on pool deck. All barware is being washed; rinsed and sanitized at Terrace Bar located inside hotel.Slush puppies beverage machines are NSF and cleaned and sanitized weekly. Bar guns and holders observed clean. Alcohol warning posted in women's restrooms. Handsinks stocked with liquid soap and sanitary disposable towels. Lighting adequate for evening operations.Recommend securing slusheee makers to prevent food tampering from public during non operating hours.
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5/27/2015 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed stored bar utensils such as pairing knife and stir spoon with visible food debris buildup. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Reviewed with operator to monitor and verify that bar equipment and food service equipment is getting properly washed; rinsed and sanitized daily. The pool bar is not equipped with a 3 compartment sink nor a barwasher. Equipment is being taken inside to Terrace Lounge Bar located directly inside the hotel.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at either handsink in bar and at at server station. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Cold holding units checked OK and recorded at 33 F.Dairy dates current.No bar activity observed at time of inspection. Bar guns and holders observed clean.Employee restrooms observed properly stocked and clean.
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5/7/2014 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at 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.Recorded temperature ambient at 41 F.
- [1] Storage; handling of clean equipment / utensils
Observed cutting board stored on ground in outdoor bar pool. All food service equipment shall be stored at least 6 inches off ground.
- [1] Wiping clothes: clean; use restricted
Observed plastic bucket of heavily soiled water at corner of waitress station. Cocktail servers did not know why the dirty water bucket was there. Do not allow dirty water to stand in buckets. Sanitizer buckets must be changed out at least once every 4 hours. Wet wiping cloths must be stored in sanitizer at proper concentrations to prevent bacteria growth. Observed wet wiping cloths stored at handsink and in dirty water bucket.
- [1] Installed; maintained
Please secure drain pipes from handsink to floor sink so that the waste water is centered directly over the floor sink to prevent waste water from pooling on floor of bar.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at handsink at waitress station. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Do not allow cocktail servers to dry hands on wiping cloths. Reviewed with operators to monitor beverage servers for proper handwashing after handling money. Hands must be washed thouroughly with soap at handsink prior to garnishing customer's drinks and placing straws into drinks. This is imperative for the bartender as well. Handwashing should be taught; practiced and monitored for all bar staff to prevent cross contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors with heavy accumulation of trashe. Bottle caps; straws and other debris observed throughout floor of pool bar. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
No glassware is used at outdoor pool bar.Slushy machines are broken down and cleaned every other day.Any food service equipment is brought in to be washed; rinsed and sanitized inside casino facility. Discussed with operator to move garbage can from front of handsink. Handsinks must not be obstructed and the garbage can in front of the paper towel dispenser is a mode of cross contamination since the garbage can has to be moved manually to get to the paper towels.
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5/22/2013 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Pool bar is seasonal with varied times; not in operation at the time of inspection.All equipment checked ok.No potentially hazardous foods/drinks stored at bar when not in operation****
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11/7/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed milk and whip cream stored on counter without refrigeration or an ice container. Maintain all potentially hazardous foods under refrigeration or in ice to ensure product holds at 40 degrees or below.Observed fruit in reach-in unit without a cover; store all foods with a cover or plastic wrap to prevent possible cross-contamination.
- [4] Number; convenient; accessible; designed; installed
Observed handsink blocked with a cutting board; keep handsinks accessible at all times for effective handwashing.(correction on-site)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean under bar counter; observed soil/debris.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open drink in reach-in refrigeration system; ensure all personal drinks are stored with a lid and straw.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Ensure all bar staff keep handsinks accessible and train staff on temperature control for potentially hazardous food products**** (dairy and fruits) All fruit which has been sliced requires refrigeration or temperature control with ice if being left out for short periods.
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7/6/2011 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall keep all containers of dairy product and juice under refrigeration when not in use; containers out were discarded.Facility shall cover all sliced fruit when placed in refrigeration units.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed speed guns and cup holders with growth; facility shall clean and sanitize speed guns and cup holders.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean reach-in refrigeration units; observed with food debris.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no towels at service station handsink; facility shall keep all sinks stocked with sanitary towels and soap for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All dishes/utensils for drinks sent to Biscotti's dishwasher for sanitization.Refrigeration temperature checked at 36 degrees ambient temperature; date marking codes checked ok.Bar needs a deep cleaning*******
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7/28/2010 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize all reach-in refrigeration units; observed with some growth.
- General Comments that relate to this Inspection
Facility is not currently in operation:Pool bar is open during events and during summer months from 11:00am 9:00pm.Facility not observed in operation; however; all reach-in refrigeration units shall be cleaned and sanitized.Pool bar does not allow any glassware; only single service articles are used.
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11/18/2009 | Routine Inspection 1st | 99 |
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7/22/2008 | Opening Inspection | 100 |
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