- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Handsink clean and stocked.-Restrooms clean and stocked.-Reach in cooler at 10F. All dates good.-3 compartment sink set up properly. Sanitizer at 100 ppm Chlorine.-Test strips available.-Ice machine clean. Observed good scoop storage.-Speed guns clean.-Alcohol advisory posted.-Mop area clean.-Observed good chemical storage.
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1/20/2016 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed moist wiping cloths on the bar. Towels must be kept in sanitizer solution when not actively being used.**Repeat violation.
- General Comments that relate to this Inspection
Employee food/condiments spearated into a separate box in the walk-in cooler.
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2/18/2015 | Routine Reinspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several moist towels on the bar. Discussed with operator the need to keep towels in sanitizer when not in use; unless dry.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed personal food and condiments in walk-in cooler stored with items for customer use. Separare items for personal or private party use in a designated container labeled "Employee Use Only".
- General Comments that relate to this Inspection
Bathrooms stocked and cleaned. Handsinks have soap; paper towel and hot/cold water.Walk-in cooler 34FReach-in cooler in bar 25FChemicals properly stored and labelled.3-compartment sink properly setup with test strips available.
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2/11/2015 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up in ice machine. Clean ice machine to ensure safety of ice served to customers.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Bathrooms properly stocked.-Walk-In 38F.-Three compartment sink ok.-Test stripes aviable.-Speed gun clean.-Alcohol warning properly posted.
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1/10/2014 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No hand soap at hand sink. No paper towels in women's restroom. Keep all hand sinks stocked with soap and paper towels to promote proper hand washing. *Corrected on site*
- General Comments that relate to this Inspection
Scoops stored correctlyQuat tabs used for 3 compartment sinkTest strips available*Reviewed proper set up of 3 compartment sink with operatorHot water okIce bin okIce machine clean
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1/31/2013 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
- General Comments that relate to this Inspection
Observed non-commercial crock put with beans; hotdogs/hamburger buns; prepackaged beef in the walk-in fridge (44F). Operator said it was his food. Food was not labeled or segregated from food being served to public. Personal food must be placed on lower shelf and not commingled with other food to be served with the public. Operator said all utensils are sanitized and washed in the 3-compartment sink. Operator used Quat tablet and had test strips; but was unsure of the correct level of sanitizer that needed to be reached for cleaning and sanitizing. Quat sanitizer must be 200ppm during cleaning and sanitizing and utensils must be submerged for at least 1 minute and air dried. Observed open container of tropical juice (pineapple juice) in service ice. Operator said the juices are used up based on volume of drinks. He was unable to state how long the can had been opened. To prevent leaching of metal in can into juice; after opening; use juice in a reasonable time; place in a non-metal container or discard. Discard time is suggested after 2 hours. Discussed with the operator issues concerning food service without a food establishment permit and if he wanted to serve food in the future he would need to apply for a permit. Otherwise; serving food to the public is not allowed in this establishment at this time.Attached to complaint # CM12000073
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2/1/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig's were <40FAll Dairy currentWalk-in Refrig @36F3-comp sink used for Bar ware - tested - 200 ppm QuatCustomer restrooms clean and stocked
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5/9/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks were fully stockedWalk-in Refrig @34FAll Reach-ins were <40FAl Dairy current3-comp sink used for Bar ware - tested - 200 ppm QuatFloors; walls and ceiling were all clean and in good repairDumpster area cleanCustomer restrooms were clean and stocked
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2/9/2011 | Opening Inspection | 100 |
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