- General Comments that relate to this Inspection
Owner will recertify his food safety manager certificate to fulfill the requirement of a risk category 2 health permit. A food safety manager must be a full time employee of at least 30 hours. Please have this certification done by 11/28/15. Please call health inspector once completed at 328-2682.All violations corrected at time of inspection. Thank you.Cracks observed sealed inside ice machine to be smooth; durable and easily cleanable.Food grade gloves in both meduim and large sizes has been acquired for food handlers. Thermometers present in all cold holding units. Reviewed with owner glove use policy for establishment. Please monitor employees for proper handwashing prior to putting on clean gloves.
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8/28/2015 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed hamburger patties thawing on counter at ambient air temperature.* Corrected on site. Frozen hamburger patties placed into 2 door makeup unit for thawing under refrigeration.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee handle bag of raw hamburger patties and than handle ready to eat hamburger buns. Discussed with operator to discontinue handling ready to eat foods with bare hands. Food grade gloves not examination gloves may be worn. Utensils such as tongs or tissues may be used. * Corrected on site. Employee washed hands properly and ordered food grade gloves.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall seal cracks in ice maker. The left side of unit was observed with rusted cracks inside sides of ice machine.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometer. Must provide accurate thermometer. Observed broken non-readable thermometer at 2 door reach in cold holding bunker. Please provide an accurate thermometer and monitor cold holding at 41 F or lower.
- General Comments that relate to this Inspection
No violations observed at time of inspection.Bar gun and holder observed clean.Dairy dates observed current.Bathrooms observed clean and stocked.Alcohol warning posted as required.** DO lower concentration of chlorine at sanitizer bucket to be at levels between 50-100 ppm.
- General Comments that relate to this Inspection
This snackber has only 1 Certified Food Protection Manager for facility. It is the permit holer and food protection manager's duty to instruct employee on proper food safety. Reviewed with person in charge "No bare hand contact to ready to eat foods." Any food that is ready to eat cannot be handled with bare hands. This is not a glove use policy but a NO BARE HAND policy.Final cook temperature of beef patty temped at 198.5 F.Cold holding units checked OK and within regulations < 41 F.Chemicals properly stored and labeled. Bathrooms properly stocked and clean. Ice machine observed clean.Chlorine sanitizer noted above the 200 ppm. Discussed wtih operator to lower bleach sanitizer to levels between 50 - 100 ppm.This is a non-smoking bar.
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8/21/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Observed good handwashing.No raw meats stored above ready to eat foods or cooked foods.No pooling of liquids in reach in cold holding units. Do scrub out bar gun holders and spigots on a routine basis. All employees to utilize a double handwash when using the restroom. Employees shall wash hands at handsink before entering bar area.
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10/23/2014 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed plastic mayo container with iced tea stored inside it. DO label all foods when using recycled containers to store food and beverages that were not in its original container.
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. (1) Observed frozen raw beef stored above ready to eat ice cream sundae cones. ** All raw meats and raw prepared food products (chicken strips) must be stored below ready to eat foods or foods that will not undergo a cooking process.(2) Raw beef patty temped at makeup unit recorded at 45 F. Do lower thermostat on unit to cold hold food at temperatures at 40 F or lower. Do keep lid closed to makeup unit when not in use to retain cold holding temperatures. Snackbar has a thermometer to monitor temperatures. Do calibrate thermometer daily by using an ice and water bath and adjust bimetallic stem thermometer to 32 F before use.(3) Discontinue storing opened cans of food in cold holding units. Observed open can of ketchup at 2 door makeup unit. Transfer ketchup to another container. Steel cans can oxidize and rust once opened and contaminate the food.
- [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. Observed missing thermometer at 2 door reach in bunker where dairy milk is stored. ** Thermocouple recorded ambient air temperature at 37 F.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels. Observed Observed employee load dirty dishes into dishwasher and proceed to making food. Health inspector requested employee to wash hands properly before preparing food. * Corrected on site **
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed deflector plate inside ice machine with visible debris buildup. Observed interior door to ice machine dirty. Ice is a food product and ice machine is to be cleaned and sanitized on a regular basis to prevent cross contamination of ice. Operator to remove all ice and thoroughly clean and sanitize ice machine.
- [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 bar gun and holder visibly dirty with a mold like growth. Facility shall clean bar gun spigot and bar gun holder on a daily basis to prevent mold growth.
- [1] Installed; maintained
Repair condensate leak at beer keg cooler. Observed pool liquid at bottom of cooler. Standing liquid may breed bacteria and rusts surfaces of cold holding units.
- [1] Installed; maintained
Repair condensate leak at 2 door makeup unit. Observed pooled liquid water at bottom of unit.
- [1] Lighting provided as required; fixtures shielded
Observed heavy grease buildup on light fixtures under hood in kitchen; Clean on a regular basis to prevent grease fires and physical contaminants into foods cooked below.
- General Comments that relate to this Inspection
Cold holding checked OK.Dairy dates checked current.Bathrooms stocked and clean.Handsinks properly stocked with liquid soap and sanitary disposeable towels. Chlorine dishwasher/bar washer recorded at 100 ppm.** Do lower chlorine at chlorine sanitizer buckets to be at levels between 50-100 ppm. Do change sanitizer buckets frequently or as soon as the sanitizer water becomes visibly dirty.
- General Comments that relate to this Inspection
Makeup unit recorded at 40 F. 2 door reach in freezer recorded at 0 F. Plasticware properly stored with handles up to minimize hand contact to mouth end. Reviewed with both employees at time of inspection the importance of handwashing. Every employee; vendor or authorized personnel who enters kitchen must wash hands before working in or around kitchen and bar area.
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10/2/2014 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Barwasher recorded with 100 ppm chlorine. Chlorine test kit on site.Cutting board on makeup table replaced and observed new and in good repair.Reviewed with operator to test barwasher daily to ensure barwasher is sanitizing at the proper chlorine levels between 50-100 ppm.
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10/31/2013 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Do not store glass mugs in the service ice. A glass(es) may accidently chip or break and contaminate the service ice and cause a physical contaminant and or injury to persons consuming broken glass. Store chilled glasses in a separate container other than the service ice. * Corrected on site.
- General Comments that relate to this Inspection
Proper ice scoop storage.Handsinks properly stocked and functional.Please label all liquid soap dispensors stored in good grade squeeze bottles at handsinks. Bar guns and holders observed clean.Bathrooms observed clean and stocked.
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10/30/2013 | Routine Inspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher observed not sanitizing during reinspection. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Health inspector spoke with owner: Phil regarding repairing chlorine dishwasher/barwasher. This is a repeat violation and second request. If there is to be a delay in repairing dishwasher please contact health inspector before the scheduled compliance date. Failure to correct violation by 10/24/13 will result in a reinspection fee being charged. Continue to use 3 compartment sink for wash; rinse and sanitize steps until dishwasher/barwasher is repaired.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board on makeup table in need of resurfacing or replacement. Deep grooves on cutting boards are areas that are hard to clean and can harbor bacteria. Facility shall resurface cutting board to smooth and easily cleanable. Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- General Comments that relate to this Inspection
All other violations corrected at time of inspection.Chlorine sanitizer recorded at 100 ppm.Thermometers present in all cold holding units and within regulations. A reinspection is required.
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10/22/2013 | Routine Reinspection 1st | 94 |
- [1] Thermometers provided and conspicuous
Observed missing thermometers in the following cold holding units:1) Reach in two door freezer. All food observed frozen.2) 2 door reach in beer cooler where dairy is stored. Milk temped at 40 F with thermocouple. 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.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed chlorine dishwasher with no recordable chlorine after 3 wash cycles at bar glass washer. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Use 3 compartment sink for wash; rinse and sanitize steps while bar washer is being repaired and sanitizing at levels between 50-100 ppm.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. Observed cutting board on makeup table in need of resurfacing or replacement. Deep grooves on cutting boards are areas that are hard to clean and can harbor bacteria. Facility shall resurface board to be smooth and easily cleanable.This is a repeat violation from 2012.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available for chlorine glass washer and for chlorine santiizer bucket. Must provide chemical test kits for chlorine sanitizer being used at facility. Chlorine shall be tested at barwasher daily by using chlorine test kit.
- [1] Storage; handling of clean equipment / utensils
Observed plastic spoons; knives and forks improperly stored.Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.
- [1] Wiping clothes: clean; use restricted
Observed moist wiping cloth stored on counter of makeup table/cold holding unit. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Do lower concentration of chlorine at sanitizer bucket to be at levels between 50-100 ppm. Concentration observed high at time of inspection.
- General Comments that relate to this Inspection
Food properly stored. No raw over ready to eat foods. Hand sinks properly stocked.Chemicals properly stored and labeled. Observed good handwashing.Please post consumer advisory for raw and undercooked foods on site in a conspicous spot of facility.A reinspection is required.
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10/18/2013 | Routine Inspection 1st | 89 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have at least one Registered Certified Food Protection Manager within (60) days. Failure to comply may result in enforcment action. (same violation noted last year)
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace/re-surface cutting board at small make-up refrigeration unit; observed deep cracks/ware. (all surfaces shall be smooth and easily cleanable)
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; please discard all ice before cleaning and sanitizing and rinse completely.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean reach-in refrigeration units and beer cases; observed debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Speed guns and cup holders checked clean.Handsink checked with sanitary towels and soap.Glasswasher/dishwasher shared with deli; see deli inspection report.Reach-in system with dairy product checked at <40F.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:(limited food preparation/operation; reviewed proper cook temperature for ground beef)Cold-holding checked good; raw ground beef at 38F; tomatoes at 37F; cheese at 43F.Dishwasher/glasswasher sanitizing at the bare minimum of 50ppm chlorine; please adjust/prime and increase slightly to ensure safe sanitization levels.Refrigeration and freezer units operating within regulation; make-up refrigeration checked at approximately 36F.Reviewed handwashing and employee illness protocols.
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6/7/2012 | Routine Inspection 1st | 92 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have at least one Certified Food Protection Manager registered with Washoe County Health District.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace cutting board at make-up refrigeration unit; cutting board observed with deep cracks. All surfaces must be smooth and easily cleanable.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall completely clean and sanitize ice-machine; observed some growth and scale inside unit. Empty all ice before cleaning and sanitizing; discard ice; and rinse machine completely.Facility shall clean speed guns and cup holders; observed some growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall replace floor tiles in bar that are missing and damaged; all surfaces shall be smooth and easily cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Glasswasher/dishwasher checked at 50-100ppm chlorine (unit is shared with small kitchen)Handsink stocked with sanitary towels and soap.Refrigeration unit with dairy product checked at <40 degrees ambient temperature.Restrooms stocked with sanitary towels and soap. NRS 446 Health Warning properly posted.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-foods limited to primarily hot-dogs and burgers; reviewed final cook temperatures.Cold-holding checked good; raw ground beef at 36 degrees; chili at 36 degrees; dressing at 42 degrees.Glasswasher/dishwasher sanitizing at 50-100ppm chlorine on final rinse temperature.Handsink stocked with sanitary towels and soap.Two-door reach-in refrigeration unit holding below 40 degrees ambient temperature; freezer holding below 0 degrees.Reminder: Facility must have at least one Certified Food Protection Manager registered with Washoe County Health District.
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6/6/2011 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing an open #10 can of Ketchup in the reach-in sandwich cooler. Once tin cans with liquid contents are opened to the atmosphere; the contents must be immediately used or transfered to a food grade stainless steel or plastic container to prevent leaching of metals from the tin can into the food.
- [1] Non-food contact surfaces of equipment and utensils clean
Accumulation of food debris in the bottom of the reach-in freezer. Clean the inside bottom of the large 2-door reach in freezer and maintain clean.
- [1] Installed; maintained
The condensate drain line on the large 2-door reach in freezer has pulled off its connection and is frozen. There is an accumulation of ice buildup located underneath the connection within the freezer. Defrost; remove ice; reconnect the condensate drain line and service the unit as needed to ensure proper drainage of the condensate waste water.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Accumulation of grease and other debris under the dish washing machine - Clean and maintain clean.
- General Comments that relate to this Inspection
NOTES:No violations observed at the time of inspection.
- General Comments that relate to this Inspection
NOTES:1) Leftover chili; soups and other potentially hazardous items that are to be reheated for service must be initially cooked to 165F on the grill or microwave PRIOR to hot holding in the steamer/food warmer unit. Hot hold at 140F or higher. Be advised that food warmers and hot holding wells and steamers are not designed to reheat food; only to hold already hot food hot.2) Post the original or a copy of the Certified Food Protection Manager certificate (Washoe County) or identification card.
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3/11/2010 | Routine Inspection 1st | 95 |
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3/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.
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1/7/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 4/21/08 were corrected.
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5/5/2008 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean and sanitize bar gun nozzle and drain cup to keep free of mold build-up. Standing liquid noted inside drain cup; ensure drain cup drains properly to eliminate standing liquid.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under ice machine.
- General Comments that relate to this Inspection
Hand sinks found stocked and operational.
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4/21/2008 | Routine Inspection 1st | 97 |
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