- General Comments that relate to this Inspection
No violations noted at time of inspection.-hand wash sinks stocked; no bare hand contact policy in place; do post handwashing signs at handsinks (provided)-reach in at 36F; dairy dates good-thermometers available-ice scoops properly stored-speed guns clean-dishwasher checked at 50ppm chlorine; test strips available-sanitizer buckets checked at 300ppm quat; wiping cloths properly stored-food properly stored-chemicals labeled and properly stored-restrooms clean and stocked; alcohol advisory posted in restrooms-facility is clean-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/4/2016 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no liquid soap and sanitary disposable towels at handsink at service station.Observed no liquid soap and at bar hand sink.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations < 40 F. Half and half temped at 38 F. Thermometers present.Chlorine bar washer recorded at 100 ppm.Chemicals properly stored and labeled.Ices scoop properly stored. Person in charge requested Fishtank bar be renamed "The Pub Bar." Health inspector will submit a name change only request. ** Recommend providing cold holding thermomters for every cold holding reach in unit. This will assist in the monitoring of proper cold holding for the dairy that is stored throughout the cold holding units. All thermomters shall be installed in a conspicous spot of all cold holding units.
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2/27/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
A.K.A. Pub bar.All violations corrected at time of reinspection.Handsink installed and properly stocked with liquid soap and sanitary disposeable towels.
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8/8/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed debris in reach in coolers. Do clean all food debris buildup to prevent possible cross contamination. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [4] Number; convenient; accessible; designed; installed
Pub bar shall install at least one handsink for cocktail servers at servers stations. Cocktail servers duties involve handling dirty barware and ashtrays and they must be able to wash hands at a designated handsinks between tasks and between rounds. The use of alcohol hand sanitizer is not a substiute for proper handwashing. Data has shown that after 5 continual repeated uses of hand sanitizer the hands will be more likely to attract soil and the use of repeated hand sanitizer will develop bacteria resistant infections such as MERSA staph. Anti-bacterial soaps and lotions are not required. It is important that employees have the means to wash hands at a handsink with hot and cold running water under pressure properly stocked with liquid soap and sanitary disposable towels. Employees shall also be monitored for proper handwashing by management. A double handwash which includes a handwash at their service station upon immediate return to their work area is mandatory. This is to protect the health of the employee and reduce transmission of fecal-oral illnesses such as Norovirus throughout entire facility. This is one area that can be controlled by proper handwashing in bar activities.
- General Comments that relate to this Inspection
No bar activity observed at time of inspection. Cold holding units checked OK and within regulation.Proper icescoop storage.Barbacks do setup the bar prior to the bar opening in the PM. Do ice down all fruit and citrus garnishes in ice. Handsinks properly stocked with liquid soap and sanitary disposeable towels. This is a non smoking bar that serves food from Cafe Milano. It is imperative that servers be able to wash hands at a handwash station at their service/server stations to prevent cross contamination.
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3/6/2014 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed glass shelving where clean barware is stored dirty. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Discussed with operators to clean all shelving where clean barware is inverted to be kept and maintainded clean on a regular basis.
- General Comments that relate to this Inspection
Cold holding reach in units checked Ok.Handsinks properly stocked and funcitonal.Chemicals properly stored and labeled.Chlorine barwasher recorded with 100 ppm. Bar guns and holders observed clean.Proper icescoop storage.Condiments such as cut fruit stored coldholding using ice.
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5/10/2013 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean out glass chillers; observed broken glass/debris.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed some bar areas (especially service area) with bare wood (wall) exposure. Ensure all areas behind bar equipment have washable walls such as FRP.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Handsinks checked stocked and functional.Glasswasher checked at 50-100ppm chlorine on final rinse sanitization.Refrigeration with dairy product checked at <40F; dairy date codes checked good.Speed guns and cup holders checked clean.
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6/13/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize glass chiller; observed debris/food soils.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under all equipment in bar; observed debris and build-up; in addition; observed some standing water.Please check for any plumbing leaks****
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswasher/dishwasher checked at 50-100 chlorine after two cycles and priming; please ensure bar staff are priming machine before each shift. Sanitization should be verified with chlorine chemical test kits before each shift.Handsink stocked with sanitary towels and soap.Speed guns and cup holders checked clean.Refrigeration with dairy product checked <40 degrees; dairy date marking codes checked ok.
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5/25/2011 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize speed guns and cup holders; some observed with growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall repair reach-in refrigeration system to eliminate water collection; water collection harbors the growth of microoganisms.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor drains; one observed with severe growth.Facility shall clean under all counters; observed debris.Facility shall repair/replace tile grout under counters.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswasher checked at 50ppm chlorine after priming and three cycles; please check sanitization every shift.Handsink stocked with sanitary towels and soap.Reach-in unit with dairy checked at 43 degrees; date marking codes checked ok.
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10/6/2010 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair reach-in refrigeration system under fish tank to eliminate water pooling.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswashers operating at 50-100ppm chlorine.Handsinks stocked with sanitary towels and soap.Reach-in refrigeration units operating slightly high at 42 degrees; please adjust to maintain at 40 degrees or below if dairy product is kept in the unit.
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11/4/2009 | Routine Inspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
dishwasher not sanitizing needs to be at 50ppm -100ppm of clorine(corrected)
- [1] Non-food contact surfaces of equipment and utensils clean
clean speed gun and energy drink gun
- General Comments that relate to this Inspection
no other violations
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11/13/2008 | Routine Inspection 1st | 95 |
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