- General Comments that relate to this Inspection
All violations from the last inspection have been corrected Lights have been replaced so they have a shield Hand soap dispenser has been reinstalled on the wall next to the handsink
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7/7/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Handsinks are stocked; but the soap dispenser on the west wall is sitting on the handsink because it fell off the wall. Need to re-install on the wall next to the handsink; ensure it is not blocked by garbage containers.
- [1] Wiping clothes: clean; use restricted
Observed moist wiping cloths in the bar. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth - corrected on site.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsinks clean and stockedGlasswashers 50-100 ppm ClAll fridges <=41FFood storage goodice machine clean/scoop storage goodDiscussed new no bare hand contact with ready to eat food regulations Food expiration dates current Speed guns/holsters clean Sanitizer buckets 200-400 ppm Quat
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7/1/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from last inspection have been corrected Ice scoop storage goodHandsink clean and stocked
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7/21/2014 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed moist cloths on bar. All cloths must be in sanitizer solution to prevent bacterial growth.
- General Comments that relate to this Inspection
Dishwasher >=50 ppm Cl; test strips available Handsinks clean and stockedFood storage okFridges <=40FIce machine clean
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7/8/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Sanitizer buckets were less than 100 ppm Quat. Corrected on site. Need to test daily to ensure central dispenser is working correctly; need to change buckets throughout the day to ensure surface are being cleaned and sanitizer properly.
- [1] Wiping clothes: clean; use restricted
Observed stacks of moist cloths throughout the bar the bar tenders use to wipe down the bar.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on site.
- General Comments that relate to this Inspection
Food storage goodAll fridge <=41FSpeed guns/holsters cleanIce scoop storage goodBoth dishwashers dispensing >50 ppm Cl
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9/23/2013 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed visible mold like substance on back door of ice machine. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed floor sink next to ice machine with visible food debris buildup. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
All cold holding checked OK and recorded below 40 F.Barwasher recorded with 100 ppm chlorine. Do test barwashers daily and prior to cleaning barware.Handsinks properly stocked.Bar guns observed clean and sanitary.Proper icescoop storage with hande extended out of ice.All chemicals properly stored.All dairy dates current.
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6/26/2012 | Routine Inspection 1st | 97 |
- [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. Do clean speed guns and holders on a daily basis to prevent possible cross contamination into beverages. Do remove nozzles and remove all mold by scrubbing with a brush.
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F.Dairy dates current.All food properly stored in walk in reefer. No chemicals stored next to food.Handsinks properly stocked. Do store all cut lemons and limes on ice.
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10/14/2011 | Routine Inspection 1st | 98 |
- [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.Provide thermometers at east and west side reach in cold holding units where milk and juices are stored. Recorded temps. between 37-42 F.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed speed guns and speed gun holders dirty with a mold like substance. Facility shall clean both items on a daily basis to prevent mold growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed all handsinks and dump sinks with visible caked on soil. Do clean these handsinks on a routine basis.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wiping cloths stored throughout bar. Reviewed with operator proper storage of wet wiping cloths or limit their use.
- [1] Installed; maintained
Investigate leak at west side reach in cold holding unit. Repair leak and clean water pooling in bottom of reach in unit.
- General Comments that relate to this Inspection
All handsinks properly stocked.All chemicals properly stored and labeled. Bathrooms observed clean and properly stocked with liquid soap and sanitary disposable towels. Observed alcohol warning posted.
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11/18/2010 | Routine Inspection 1st | 94 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean and sanitize speed guns and holders on a daily basis to prevent sugar like mold substance growth.
- General Comments that relate to this Inspection
Notes:Facility shall increase Quat sanitizer conc. to be between 200-400 ppm. Sanitizer should be changed at least once per shift; every four hours or more frequently as water becomes visibly dirty.Do provide a thermometer at reach in unit containing dairy products and monitor for cold holding @ 40 F or lower.
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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 speed guns and cup holders. Speed guns observed with growth.
- General Comments that relate to this Inspection
Reach-in refrigeration system with dairy product checked at 38 degrees; date marking codes ok.Handsinks stocked with sanitary towels and soap.Dishwashers checked between 50-100ppm chlorineIce dispensed properly.
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11/12/2008 | Routine Inspection 1st | 98 |
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