Reno Pub And Games Llc, 3340 Kietzke Ln, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM 11/30/15 ROUTINE INSPECTION.ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.DISHWASHER PROPERLY DISPENSING SANITIZER @ 100PPM CHLORINE.
|
12/17/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT PROPERLY DISPENSING SANITIZER LEVEL. MUST HAVE DISHWASHER SERVICED TO ENSURE SANITIZER LEVEL IS BETWEEN 50-100PPM CHLORINE. RE-INSPECTION REQUIRED BY 12/3/15.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
BAR AREA AND COUNTER AREA NEXT TO HOT DOG ROLLER VERY CLUTTERED. MUST REMOVE ALL NON FOOD ITEMS NEXT TO HOT DOG ROLLER AND MUST ORGANIZE BAR AREA AND MANITAIN IN A CLEAN MANNER. THIS IS A FOOD FACILTY AND MUST BE MAINTAINED IN A CLEAN MANNER; SURFACES MUST BE EASILY CLEANABLE. CORRECTED 12/8/15.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.DISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS. MUST USE A BARRIER BETWEEN BARE HANDS AND READY TO EAT FOODS SUCH AS GLOVES; TONGS; UTENSILS ETC.REFRIGERATION AND FREEZER TEMPS GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY ONLY SELLING HOT DOGS AND MADE TO ORDER. NO HOT HOLDING AT TIME OF INSPECTION.
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11/30/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM OPENING INSPECTION ON 7/8/15ALL PREVIOUS ITEMS HAVE BEEN CORRECTED EXCEPT THE FOLLOWING:1. SEAL BASE COVING WHERE TILE IS MISSING UNDERNEATH FRONT COUNTER.2. SEAL AROUND OPENING FOR HOSE HOOK UPS BY MOP SINK. ENSURE THAT SHEET ROCK IS SEALED.3. ATTACH BOTTOM OF FRP BOARD TO WALL BEHIND DISHWASHER.FACILITY IS A RISK LEVEL 1 AT THIS TIME. THEY ARE ONLY SERVING HOT DOGS AND MICROWAVE FOOD ITEMS. NO CERTIFIED FOOD PROTECTION MANAGER IS REQUIRED AT THIS TIME. IF MENU CHANGES TO MORE FOOD HANDLING AND PREPARING OF FOODS THE RISK LEVEL IS SUBJECT TO CHANGE AND A CERTIFIED FOOD PROTECTION MANAGER WILL BE REQUIRED.DISCUSSED SANITIZER BUCKETS - SANITIZER LEVEL MUST BE BETWEEN 100-200PPM.DISCUSSED HOT HOLDING TEMPS AT 135F.A NEW DISHWASHER HAS BEEN INSTALLED AND PROPERLY FUNCTIONING AT 50PPM CHLORINE.
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7/30/2015 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATE WITH THE FOLLOWING CONDITIONS:THE FOLLOWING ITEMS MUST BE CORRECTED:1. INSTALL FRP OR STAINLESS STEEL TO COUNTER BEHIND FRONT HANDSINK TO ENSURE COUNTER IS SEALED AND EASILY CLEANABLE. (CORRECT IN 2 WEEKS BY 7/22/15)2. COVER HOLE IN COUNTER BY FRONT HANDSINK.(CORRECT BY 7/22/15)3. SEAL/PAINT ALL RAW WOOD IN FACILITY TO ENSURE EASIER CLEANABILITY (WOOD LEGS UNDER FRONT COUNTER; FRONT EDGE OF COUNTER TABLE AND SIDES OF COUNTERS) (CORRECT BY 7/22/15)4. REPLACE MISSING BASE COVING TILE TO EDGE OF FLOOR UNDERNEATH NEW COUNTER. (CORRECT BY 7/22/15)5. CLEAN OUT HOLE AND SEAL OPENING AT BACK OF BOTTOM SHELF ACROSS FROM 3 DOOR REACHIN. (CORRECT BY 7/22/15)6. SEAL AROUND OPENING FOR HOSE HOOK UPS BY MOP SINK. ENSURE THAT SHEET ROCK IS SEALED. (CORRECT BY 7/22/15)7. PATCH HOLES IN WALLS BACK BY DISHWASHER. (CORRECT BY 7/22/15)8. SEAL FRP BOARD TO WALL BEHIND DISHWASHER. (CORRECT BY 7//22/15)9. ENSURE THAT ALL HANDSINKS ARE PROPERLY STOCKED WITH SOAP AND PAPER TOWELS. (CORRECT BY 7/11/15)10. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES PRIOR TO OPENING.(CORRECT BY 7/11/15)11. DISHWASHER IS GOING TO BE REMOVED AND REPLACED WITH A NEW MACHINE ON MONDAY 7/13/15. UNTIL DISHWASHER IS INSTALLED AND PROPERLY WORKING FACILITY IS ONLY ALLOWED TO USE DISPOSABLE SINGLE USE ITEMS. (CORRECT BY 7/13/15)* HANDSINKS ARE AVAILABLE.* REFRIGERATION UNITS ARE GOOD - HOLDING AT 35F AND BELOW.* DISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS.* DISCUSSED PROVIDING ALCOHOL WARNING SIGN.* FACILITY IS ONLY PLANNING ON SELLING HOT DOGS AT THIS TIME. MUST NOTIFY THE HEALTH AUTHORITY WHEN LARGE CHANGES ARE MADE TO THE MENU. CHANGES TO MENU MAY CHANGE RISK LEVEL AND A CERTIFIED FOOD PROTECTION MANAGER MAY BE REQUIRED.FAILURE TO CORRECT THE ABOVE ITEMS IN THE GIVEN TIME FRAMES MAY RESULT IN THE SUSPENSION OF PERMIT TO OPERATE.
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7/8/2015 | Opening Inspection | 100 |
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