- [2] Food protected during storage; preparation; display; service; transportation
Observed milk in pitcher in reach in fridge behind bar with no label therefore use by date could not be determined. Milk discarded during inspection. This item considered corrected on site. Label all food items with use by date to prevent accidential serving of spoiled food.
- [1] Wiping clothes: clean; use restricted
Observed sani bucket in place but with 0 ppm Chlorine. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. This item considered corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink not stocked with soap and paper towels being stored in a nearby pan but covered by a Rolodex and other miscellaneous items. This is a repeat violation and must be addressed permantely. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.This item was corrected during inspection only after F & B Supervisor went to supply room for soap as no back up was available.
- General Comments that relate to this Inspection
Restroom clean and stocked. Good ice scoop storage. Dishwasher dispensing 12.5 ppm Iodine. Drink mixes stored on ice in bin on counter rather than in well next to dump sink. This practice shall continue as dishwasher still sprays in that area. *Partial logs being kept for dishwasher. Logs should either be kept all the time or not at all to prevent complacency. Dairy fridge @ 38F. ** Fan guards in these units could use a good cleaning. Reach in in back @ 40F.The following items from previous inspection have been corrected: - Cherries and olives are being stored in reach in fridge. - Thermometers present in all units. - Gasket on reach in fridge in back has been replaced. - Reach in fridge in back has been cleaned.
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10/20/2015 | Routine Inspection 2nd | 95 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 7/17/15THE FOLLOWING ITEMS HAVE BEEN CORRECTED:1. STAND-UP GLASS DOOR REACHIN HOLDING @ 38F. OK TO USE FOR FOOD. DO NOT OVERSTOCK REACH-IN WITH PRODUCT AND DO NOT PUT ANY FOOD IN REACH-IN THAT IS NOT COOLED DOWN TO 41F OR BELOW.2. BACK HANDSINK ACCESSIBLE AND PROPERLY STOCKED.THE CURTAINS FOR THE GLASSWASHER ARE STILL TOO SHORT TO PREVENT THE SPRAY OF WATER ONTO MIX CARTONS AND BOTTLES. DO NOT STORE ANY BEVERAGE CONTIANERS BY GLASSWASHER UNTIL ABLE TO CONTROL SPRAY FROM POTENIALLY CROSS CONTAMINATING PRODUCT.
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7/27/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed reach in fridge in back storage area overstocked and not holding food at proper temperatures. Salsa and ranch @ 51F. These two products voluntarily discarded and all other food just placed in unit one hour prior was moved back to buffet area. This unit must be serviced to ensure it can hold all potentially hazardous food at 41F or below. This unit must be reinspected by WCHD prior to utilizing it for storage of potentially hazardous foods. Observed opened containers of cherries and olives being stored at room temperature. Both bottles marked Refridgerate after opening. Both items voluntarily discarded. These items must be stored in refrigerators after opening.
- [2] Food protected during storage; preparation; display; service; transportation
Observed margarita mixes stored right next to dishwasher overspray area. These items need to be relocated to another area of the bar where they will not be cross contaminated or a proper shield needs to be erected near the dishwasher. Mixes discarded and stored in a separate area until a solution can be reached.
- [1] Thermometers provided and conspicuous
Observed thermometer missing in dairy fridge behind bar. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gasket on reach in unit in back storage area ripped and falling off. This gasket must be replaced.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed reach in fridge in back storage area in need of a good cleaning. Shelves are dirty. All non food contact surfaces of equipment must be clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed main bar hand sink not properly stocked with paper towels. Paper towels were present in a nearby pan but were covered by a Rolodex and other miscellaneous items. When asked; bartender stated that he dries his hands with bar towels or allows them to air dry. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Paper towels uncovered so this item is considered corrected on site.
- General Comments that relate to this Inspection
Good ice scoop storage. Good dairy dates. Dishwasher dispensing 12.5 ppm Iodine. Hot holding of appetizers from Buffet @ 140F. Good no bare hand contact procedures for food in place. Sani bucket in place with 100 ppm Chlorine.
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7/20/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
All violations from 7/18/14 inspection have been corrected: - Paper towel dispenser has been installed near waitress station. - Speed guns near handsink are being stored in holders. Per Robbie; these guns will be removed within next 30 days. - Various non food contact surfaces have been cleaned. Beer fridge and area around hand sink could use a little more work and should be cleaned routinely to prevent attraction of vermin.
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8/13/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed various non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. This includes underneath shelves on bottom of beer fridge; wooden shelves under bus tub; and around faucet for handsink. Deep clean these areas and ensure they are cleaned routinely to prevent food debris buildup and attraction of vermin.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed sink near waitress station with only small square napkins available for drying hands. Install a paper towel dispenser to facilite proper handwashing.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed speed guns near handsink that are not being used and coils were draped into handsink. Remove these items if they are no longer going to be used to prevent handsink from possibly being blocked.
- General Comments that relate to this Inspection
Hand sinks clean and accessible. Restrooms clean and stocked. Speed guns clean. Ice scoop storage good. Consumer ice kept separate from storage ice. Sanitizer bucket in place with 50 ppm Chlorine. Idodine dishwasher with 12.5 ppm Iodine. Test strips on site. *Replace missing light bulb in reachin fridge in back storage area. Salsa and dressing kept on ice for approximately 2 hours to accompany rest of appetizers. Salsa @ 44F. Good food storage throughout facility.
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7/18/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Hand sink stockedFacility cleanSpeed guns cleanClean glasses stored correctly*Any food service is handled from buffet kitchen. Leftovers discarded.*Discussed wiping down bottles with sanitizer cloth*Discussed importance of keeping consumer ice separate from storage ice.**Each facility using an iodine machine must have its own test kit at the location to ensure the proper concentration on a scheduled basis.
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7/29/2013 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT HANDSINK. MUST PROVIDE PAPER TOWELS AT HANDSINK AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:GLASSWASHER GOOD - IODINE.SPEED GUN AND HOLDER CLEAN.ICE SCOOP PROPERLY STORED.DAIRY DATES CURRENT.FACILITY CLEAN.
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11/5/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILALBE AND STOCKED.SPEED GUN AND HOLDER CLEAN.GLASSWASHER- IODINE- GOODICE SCOOP PROPERLY STORED.
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9/16/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at bar for effective and adequate handwashing.
- General Comments that relate to this Inspection
Routine Reinspection:All corrections complete except the item noted above.
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9/14/2010 | Routine Reinspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed Iodine glasswasher below 12.5ppm Iodine. Facility shall repair unit to maintain at least 12.5ppm Iodine.All glasses shall be sent to the buffet high temperature dishwasher unit until glasswasher is repaired.(mandatory reinspection)
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean speed guns and cup holders; observed with growth.
- [4] Number; convenient; accessible; designed; installed
Observed handsink filled with ice; handsink must remain clear and non-obstructed for effective handwashing.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at bar for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Refrigeration unit checked at 36 degrees ambient temperature; all potentially hazardous dairy; ranch; and fruit mixes with date marking.Mandatory reinspection on noted items above********
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9/10/2010 | Routine Inspection 1st | 88 |
- [1] In-use food; ice dispensing utensils properly stored
Facility shall store the ice-scoop with the handle out of the ice; this will help prevent possible cross-contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain sanitary towels at the handsink at all times for effective handwashing. The main bar handsink observed without sanitary towels.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reach-in refrigeration with dairy products checked within acceptable ranges. Please monitor "sell by dates" of all dairy products.Speed guns and cup holders observed clean...Bar dishwasher checked at 12.5ppm IODINE; chemical test kits available.
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10/20/2009 | Routine Inspection 1st | 97 |
- [1] Installed; maintained
Unable to fully shut off the hot water at the hand sink faucet - Repair the damaged faucet valve.
- General Comments that relate to this Inspection
Dish machine is functioning properly. An altermate method of testing the iodine sanitizer residual (titration test kit) is on order.
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11/12/2008 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Open tin can of tomato juice (x2) - Voluntarily discarded; corrected on-site. Once tin cans are opened to the atmosphere; the product must be immediately used or transferred to a food grade container (stainless steel or plastic) to prevent leaching of metals from the tin into the food.
- [1] Installed; maintained
Unable to fully shut off the hot water at the hand sink faucet - Repair the damaged faucet valve.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap at the backroom hand sink - Provide.
- General Comments that relate to this Inspection
NOTES:1) UNABLE TO OBTAIN A SANITIZER READING FROM THE IODINE BASED DISH MACHINES THROUGHOUT THE ENTIRE PROPERTY. OPERATOR HAS 48 HOURS TO DEMONSTRATE THAT THE UNITS ARE FUNCTIONING PROPERLY. 12.5ppm RESIDUAL CONCENTRATION IS REQUIRED FOR IODINE.
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11/4/2008 | Routine Inspection 1st | 95 |
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