- General Comments that relate to this Inspection
Glasswasher 100-200 ppm ClHandsinks clean and stockedEnsure staff are not using handsinks as dump sinks Food storage goodIce scoop storage goodFood expiration dates current Speed guns/holsters clean sanitizer buckets 200-400 Quat Fridges <=41Fdiscussed no bare hand contact regulations
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7/1/2015 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Service ice cannot be used to store items for cold holding. Observed condiment/plastic container in ice.
- General Comments that relate to this Inspection
Dishwashers >=50 ppm Cl; test strips available Recommend testing dishwashers every shiftFridges <=40FFood storage okExpiration dates currentHandwash clean and stocked
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7/8/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
In both speed gun holsters; observed slow drainage in lines due to mold growth. Need to clean out lines for increased drainage to prevent mold growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Both sanitizer buckets in the bar were <100 pm Quat. Corrected on site. Need to test daily to ensure central dispenser is working and change solution throughout the day to ensure surfaces are being cleaned and sanitizer properly.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Need to sweep and mop behind pipes and drainage lines. Also observed water pooling under the sink; need to replace/repair ice bucket to prevent water accumulation.
- General Comments that relate to this Inspection
Both dishwashers were dispensing >50 ppm ClFood storage goodAll fridges <=41FIce scoop storage good Ensure all pipes draining into the floor drains have an appropriate air gap
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9/23/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations corrected at time of re-inspection. Thank you.Bar washers noted with 50 ppm chlorine sanitizer.Leak under bar gun on east side of bar repaired. No standing water observed. Bar gun holders and bar guns observed visibly clean. Do clean by manual scrubbing bar guns; nozzles and holders on a DAILY basis.
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6/28/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no recordable chlorine at both barwashers in bar area. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Do use 3 compartment sink to wash; rinse and sanitize barware. Barwasher may be used to preform first two steps but a sanitzer step must be used at 3 compartment sink. Do test chlorine to be at levels between 50-100 ppm.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed speed guns and holders with visible mold like substance. Facility shall remove nozzle from bar guns and clean by scrubbing daily along with holders. Holders can be removed to assist in cleaning.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no chemical test kits available. Must provide accurate chemical test kits. Reviewed with operators to test barwashers on a daily basis to monitor equipment that it is working and sanitizing at levels between 50-100 ppm.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored on counters of bar. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Discussed with operator to keep all wet wiping cloths in sanitzer solution or limit their use. Do remove all soiled wiping cloths from surfaces when needed.
- [1] Installed; maintained
Observed leak under east side of bar gun in Ale house bar. Do repair leak to prevent water damage to equipment and to prevent vermin attraction.* Vendor has been called for repair.
- General Comments that relate to this Inspection
Do keep all cut citrus on ice to prevent bacteria growth. All cold holding checked OK and recorded below 40 F.Dairy dates current.Chemicals properly stored and labeled.Handsinks properly stocked with liquid soap and sanitary disposable towels. Reviewed with operator to monitor for proper handwashing and at appropriate times.
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6/26/2012 | Routine Inspection 1st | 90 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed speed guns with visible mold like substance. Reviewed with operator to remove nozzles on speed gun daily and scrub nozzles for food debris buildup such as mold.
- General Comments that relate to this Inspection
Discussed with operator to store all cut lemons and limes on ice. Do not store at room temperature. All cold holding units recorded below 40 F.Barwashers recorded with 100 ppm chlorine.All dairy dates current.No chemicals stored next to food.Bar is clean and organized.
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10/14/2011 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
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.Provide thermometers in all reach in reefers where potentially hazardous foods such as dairy products and juices are stored.Recorded temps. between 42 - 45 F with thermocouple. Do lower temps. to be at 40 F or lower.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed speed guns and speed gun holders with a mold like substance. Clean both items on a daily basis to prevent mold growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed handsinks in bar dirty. Facility shall clean all handsinks including handles of all visible soil.Observed food debris buildup and broken glass in several reach in glass units. Facility shall clean all cold holding units of all broken glass and food debris buildup to prevent possible cross contamination and physical contamination.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored throughout bar. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Discussed with operator to limit the use of wet storage of wiping cloths.
- [1] Lighting provided as required; fixtures shielded
Repair broken light in reach in across from coctail station.
- General Comments that relate to this Inspection
Dishwasher recorded with 100 + Chlorine sanitizer. Do monitor chlorine sanitizer at dishwashers on a daily basis and keep concentration to be between 50-100 ppm.Discussed with operator to test Quaternary sanitizer buckets to be at levels between 200-400 ppm. Do not store food in tin cans once opened in reach in units. The metal can oxidize and leach into food. All chemicals properly stored.All use by dates current.All handsinks properly stocked.
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11/18/2010 | Routine Inspection 1st | 94 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean speed guns and holders on a daily basis to prevent growth of mold like substance.
- General Comments that relate to this Inspection
Notes:Do lower concentration of Chlorine sanitizer at dishwasher to be between 50-100 ppm.Increase Quat sanitizer at buckets to be between 200-400 ppm. All handsinks properly stocked. All dairy dates current.
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10/27/2009 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize soda guns and cup holders. Speed guns observed with growth.
- General Comments that relate to this Inspection
Dishwashers checked ok at 50-100ppm chlorine.Handsinks stocked with sanitary towels and soap.Reach-in refrigeration system with milk and cream checked below 40 degrees.Please post NRS 446 (Health Warning)
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11/12/2008 | Routine Inspection 1st | 98 |
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