- [2] Food protected during storage; preparation; display; service; transportation
Observed bottle of "Don Julio" stored inside service ice. Discontinue cold holding any food or beverage inside service ice. This is a cross contamination point and all ice shall be removed and new clean ice refilled in ice bin.Discontinue overstocking reach in beverage units. Observed several cold holding units with improper seals due to overstocking units to capacity. All time temperature control for safety foods such as dairy and other opened juice containers must cold hold at 40 F or lower.
- [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.Observed missing thermometers in 2 door reach in unit. Half and half temped at 42 F by health inspector. Review with all employees to monitor for proper cold holding of perishable foods such as milk products.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed tongs for cubed ice blocks stored improperly with the handle to tongs in contact with the service ice.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed bar guns and holders dirty with mold like growth. Facility shall maintain bar guns and holders in a clean and sanitary condition by routinely cleaning both the guns and holders.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed reach in cooler with broken glass. Clean all debris from bottoms of reach in cold holding units.210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Clean inside of all reach in cabinets of any pooled liquid and dried on liquid spills.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed several open personal drink containers throughout bar area. All employees shall have personal drinks stored in a covered container with a straw provided. * Bar had undergone pest control treatment. Do organize and declutter inside all reach in storage units and clean inside all reach in cabinets.
- General Comments that relate to this Inspection
Bar observed not in operation at time of inspection.Hand sinks properly stocked with liquid soap and sanitary disposable towels. Chemicals properly stored and labeled. Alcohol advisory posted in women’s restrooms throughout the facility. Chlorine bar/glass washers recorded at 100 ppm.Recommend providing every bar station chlorine test kit; flashlight and sanitizer bucket with either chlorine or quaternary ammonia sanitizer tablets. Sanitizer buckets shall be set up at every shift and changed once every 4 hour or as needed. Test strips shall be used and logged to monitor for proper chlorine or quat levels at both the sanitizer bucket or at chlorine sanitizing glass/bar washer.
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3/3/2015 | Routine Inspection 1st | 93 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Obsrved bar guns and holders with visible mold growth. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed mixer stands with heavy soil buildup. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed counters; speed racks and other contact surfaces dirty.
- General Comments that relate to this Inspection
Chlorine barwasher recorded properly at 100 ppm. Handsinks properly stocked.
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3/11/2014 | Routine Reinspection 1st | 97 |
- [5] Hands washed and cleaned; good hygienic practices
110) Employees must eat or smoke in designated areas away from all food operations.Observed employee sneeze into hands several times and did not go to wash hands. All employees must wash hands with soap and water and dry hands with disposable paper towels after sneezing into hands.* Reviewed with employee to wash hands immediately after sneezing into hands and prior to setup of her work station.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed barwasher in bar with no recordable chlorine. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Facility shall have employees test every glasswasher/dishwasher in Terrace Lounge prior to cleaing any equipment. Implement "Daily Bar Check List" for this bar for uniformity in procedures throughout all bars in facility.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed bar guns and holders with visible mold growth. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed mixer stands with heavy soil buildup. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed counters; speed racks and other contact surfaces dirty.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open container of chips inside server station cabinet. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Do not allow employees to eat in the bar area. All food must be consumed in the Employee kitchen. Drinks may be stored covered and a straw provided.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels.Proper ice scoop storage.Quat sanitizer checked OK.Lemons. limes and oranges are cleaned and sanitized and rinse again before cutting. Please make sure that all equipment used for the preparation of the citrus garnishments are going through a proper wash; rinse and sanitize step.Bar must be kept in a sanitary conditon. Implement "Daily Bar Check List" throughout bars for uniformity in procedures for cleaning; monitoring and verfication.
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3/6/2014 | Routine Inspection 1st | 87 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in refer where dairy is stored. 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.* Cream temped at 37 F.
- [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.Both bar guns and holders shall be cleaned and scrubbed daily. Spouts and holders shall be removed and cleaned properly.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves where barware and glasware are stored visibly dirty. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Do clean all rubber matting that is stored on top of shelves for the storage of clean barware/glassware on a routine basis along with the contact surfaces of the shelves to prevent cross contamination onto clean barware/glassware.Observed cabinet to chemical santizer storage for barwasher dirty. Facility shall wipe down insides of all cabinets of all visible soil buildup and spilled liquids.
- General Comments that relate to this Inspection
Handsinks properly stocked and functional.No observation of fruit flies or other vermin.Hard to clean areas under bar observed clean.Glasswasher recorded at 100 ppm chlorine.Chemicals properly stored.Alcohol warning posted in public restrooms throughout facility.
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5/30/2013 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize speed gun cup holders with growth and build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(Both glasswashers checked at 50-100ppm chlorine)Handsinks checked stocked and functional.Reach-in refrigeration with dairy product checked at <40F.Dairy date codes and juice date codes checked good.
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3/14/2012 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
Facility shall store untensils for chips with the handle out of the food product to avoid possible cross-contamination. (correction on-site)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall attach handsink to base and recaulk at side station; handsink observed loose without a good seal to counter.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswashers/dishwashers checked at 50-100ppm chlorine on final rinse sanitization.Handsinks stocked with sanitary towels and soap.Refrigeration temperatures with dairy products checked within regulation.Speed guns and cup holders checked clean.
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5/25/2011 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall ensure all sanitary towels are clean and dry; observed some soiled towels at the handsink.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswashers checked between 50-100ppm chlorine.Reach-in units checked within acceptable ranges; all dairy date marking codes checked good.Speed guns and cup holders checked clean.
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10/27/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All refrigeration with dairy product checked within acceptable ranges. Reach-in units checked between 34-36 degrees.All dairy date marking codes checked good.Both dishwashers checked between 50-100ppm chlorine on final rinse cycle.Three handsinks stocked with sanitary towels and soap.All speed guns and cup holders observed clean.
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5/20/2009 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
CLEAN OUT THE DRAIN LINE AT FILL STATION TO REMOVE STANDING WATER. DRAIN MUST BE DESIGNED TO ALLOW ALL LIQUIDS TO DRAIN.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT EITHER SIDE COCKTAIL WAITRESS STATION. MUST PROVIDE PAPERTOWELS AT ALL HANDSINKS FOR PROPER HANDWASHING. CORRECT ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND STOCKED INSIDE OF BAR.GLASSWASHERS GOOD AT 50PPMSPEED GUNS AND CUPS CLEAN.PROPER STORAGE OF ICE SCOOPS.
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11/19/2008 | Routine Inspection 1st | 97 |
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