- General Comments that relate to this Inspection
New thermometer for glass washer's final rinse cycle has been installed.Glasswasher checked at 135 F on wash and 180 F on final sanitization rinse cycle.
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8/13/2015 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer of rinse cycle for dish machine not operating. Fix thermometer to verify rinse temperature reaches 180 F minimum.
- General Comments that relate to this Inspection
Final rinse temperature checked at 160 F inside dish machine.Noted hand sinks stocked and functional.Noted alcohol warning sign posted as required.Noted facility to be kept clean.
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7/7/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Noted hand sinks in back area and restroom stocked and functional.Glass washer temperatures at 120 F on wash and 190 F on final rinse.Noted alcohol warning signed posted as required.
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4/2/2014 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under glass washer to remove debris build-up and fallen objects. Clean floor under shelving racks of debris build-up in back room.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Glass washer thermometers reading 120 F on wash and 190 F on final rinse cycle.Hand sinks in back room and restroom noted stocked and functional.Noted alcohol warning sign posted as required.
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5/2/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
OBSERVATIONS:- Refrigeration unit = 34F- Observed dish machine sanitizing rinse cycle at 180F.- Ensure that dishes are washed with soap and water prior to placing in the sanitizing dish machine if not using soap in the machine. Regulations require dishes be washed in 3 steps. 1- with soap and water; 2- with a clean water rinse and 3- with a sanitizing step; either by high temperature or by chemical methods.
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6/28/2012 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Install thermometers in the refrigeration unit and in the freezer. Keep freezer at 0F or less and refrigerator at 40F or less.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The operator has changed out the refrigeration unit with a residential style unit. Advised operator that refrigeration equipment that holds customer foods must be NSF commercial as well as the ice maker. The usage volume for the refrigerator/freezer and ice maker is very low and the unit appears to be holding adequate temperature; and is kept clean and well maintained. Advised that we may require this unit be changed out if there are any issues with cleanability or it is unable to maintain adequate temperature.
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7/15/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following facility deficiencies were observed at the time of inspection:1) Install a thermometer in the back refrigeration unit. All refrigeration units holding customer foods must be maintained at 40F or less.OK TO ISSUE PERMIT TO OPERATENOTES & OBSERVATIONS:1) Ensure that all chemicals are clearly labeled and properly stored away from and below food and food contact equipment and surfaces.2) Keep soap and towels stocked at both hand sinks during all hours of operation.3) Sanitize all customer areas (e.g. tables) in between customer use to help prevent the spread of diseases such as Norovirus.4) Keep posted the alcohol warning for pregnant women as required by NRS 446. Provided to owner at the time of inspection.5) High temperature sanitizing dish machine tested 162F at the dish as required.
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4/19/2011 | Opening Inspection | 100 |
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