Creepy crawlies, mold on everything from nacho cheese to ice cream scoops, and completely unrecognizable food stored in the walk-in refrigerator. These were some of the critical findings during a routine restaurant inspection of Washoe County dining establishments in early April.
A total of 13 restaurants were caught during routine inspections by the Northern Nevada Department of Public Health between April 1 and April 15, with two permanently closed and one failing.
The Northern Nevada Department of Public Health (formerly known as the Washoe County Health Department) issues four types of test evaluations.
- Pass: Fewer than three major violations during inspection.
- Conditional path: There are 3-5 critical violations that can be fixed immediately. The facility may remain open and will be re-inspected to “ensure all violations remain corrected,” according to NNPH's process description.
- Failure: The restaurant has six or more critical violations that can be corrected during the inspection. The facility may remain open until re-inspected to ensure all violations are corrected.
- close: The restaurant has major violations that cannot be corrected during the inspection.
Below is a sample of major and non-critical violations found in the first half of April 2024.
Reno Sparks restaurant closes due to serious health code violation
Seven-Eleven
770 Keystone Ave., Reno
- Food contact surfaces: Cleaning and disinfection frequency: Officials said utensils such as pizza cutters and tongs are only cleaned at the end of each shift.
- Dishwashing equipment: The drain line under the disinfection compartment was not connected to the basin, so water was flowing out of the basin and onto the floor.
- Hand wash sink: Employees demonstrated dishwashing by rinsing a pizza cutter in the hand wash sink behind the service counter.
chopsticks
120 Country Club Drive No. 62, Incline Village
- Meal status: One metal container containing food in the back of the walk-in was observed to have mold growing on the inside of the food, and two food containers were observed to have mold growing on the outside. Additionally, it was unclear what some of the foods were.
- Appropriate cooling time and temperature: The pot with noodles and fried meat was cooked and cooled that morning, and the temperature of the fried meat, which had been cooked and cooled the night before, was between 49°F and 63°F.
- Sewage and wastewater: While the dishwasher was in use, sewage overflowed onto the floor of the floor sink under the dishwasher/spray sink.
- Non-food contact surfaces: The inside surfaces of the walk-in were covered in mold.
Reno-Sparks restaurant fails health inspection
Siam Thai food
4786 Caughlin Parkway No. 303, Reno
- insect: Ants were observed under the three-tub sink. At the time of inspection, no direct evidence of food contamination by pests was observed.
- Food labeling; original container: Several containers (5 gallons of soy sauce, boba, etc.) were used to store other foods not originally sent in containers. The operator must label the food in the container.
- Possible contamination during food preparation, storage and display: Employee meals and personal items (oyster sauce, cell phones, wallets) are stored next to the service meals in the facility.
- Physical equipment: Mold was observed growing in the caulking above the three compartment sinks. Observed grease building up under the cookware in the main cooking line. Observed food debris accumulating in the dishwashing area.
Reno-Sparks restaurants that can conditionally pass health inspections
2 ter joint sushi
160 W. Plum Lane, Reno
- Appropriate cooling time and temperature: A large container full of crab stick salad was being mixed at room temperature at 10am. At 2pm, the crab salad was on the 55th floor.
- How to unzip: During inspection, raw shrimp in unopened reduced-oxygen packaging was observed thawing in standing water. When thawing fish in hypoxic packages, the package must be opened to allow contact with oxygen to prevent the growth of pathogenic bacteria.
bub cafe
303 Third St. No. 130, Reno
- Proper heat retention temperature. Bare hand contact: The rice in the rice cooker was recorded at 87F.
- Bare hand contact: The staff checked the temperature of the rice cooked in the rice cooker with their bare hands. The staff member grabbed the green onion with his bare hands and placed it on top of the bowl. The store staff returned the noodles to the bowl with their bare hands, put the lid on, and handed it to the customer.
- Appropriate cooling time and temperature: I recorded the carrots I cooked the day before at 47F.
Casa Grande Dos
4796 Caughlin Parkway No. 101, Reno
- Toxic or Toxic Chemicals: Aspirin and blood clotting spray are kept on top of tortillas in the area in front of the kitchen.
- insect: The dry storage room where the ice machine is located is inhabited by live spiders and cobwebs.
- linen: Clean wiping cloths, linens, and shirts stored in the restroom.
el pulgarcito
624 E. Prater Way, Sparks
- Separate raw animal products from raw or cooked ready-to-eat foods: Raw beef stored on the bottom shelf of the reach-in refrigerator above containers of posole and mendo.
- Proper date marking and placement: Containers of mendo, al pastor and barbacoa were marked as having been prepared nine days prior to inspection.
- Hand wash sink: The hand soap dispenser in the main cooking/dishwashing area was empty at the time of inspection.
Genghis grill
191 Damonte Ranch Parkway C, Reno
- Food contact surfaces: Cleaning and disinfection frequency: White slime/mold builds up on an ice scoop in a black container, with white growth visible on the surface of the ice scoop.
- Proper date marking and placement: Opened milk in the reach-in unit behind the bar. There is no date mark.
- Hand wash sink included: Only napkins sink behind the bar, no paper towels at hand.
great full gardens
1330 Shields Drive F-102, Sparks
- Records required: This facility serves sushi-grade yellowfin tuna. The inspector noticed a box stating that because the raw fish was wild-caught, the facility was required to obtain a deworming letter from the fish supplier.
- Separate raw animal products from raw or cooked ready-to-eat foods: Raw chicken and raw fish are kept within reach in the refrigeration unit, on top of ready-to-eat foods like sliced pepperoni and cooked meatballs.
- Proper date marking and placement: TCS (Time/Temperature Controlled for Safety) foods, such as salsa and pasta, with a best before date of more than 7 days, or other TCS foods that are not properly date marked.
ihop
10150 N. McCarran Blvd., Reno
- Wiping cloth: A dirty wet wiping cloth is stored on the countertop.
- linen: Keep clean towels dry on the floor.
- Food and non-food contact surfaces: Plastic duct tape lining shelves in dry storage areas.
- Non-food contact surfaces: Food is accumulating on wooden shelves in the dry storage area.
IVGID Diamond Peak Cafeteria
1210 Skiway, Incline Village
- Appropriate cold storage temperature: There are multiple foods in the refrigerator in the back of the 41st floor and above (tuna salad 50F, chicken salad 50F, tomatoes 51F). Hamburgers cooked in a walk-in unit on the 50th floor. The operator stated that the burgers were previously frozen and thawed in units for several days.
- Food and non-food contact surfaces: There is a refrigerated makeup unit at the front of the line and a pool of water on the lower shelf.
La Estacion
1185 California Ave. H, Reno
- Active management control: The operator stated that the facility does not currently have a certified food protection manager.
- Meal status: Molded nacho cheese in the reach-in cooler in the back room.
- Proper date marking and placement: The milk and butter mixture has a date mark past its 7-day best-before date.
MB grill
121 Los Altos Parkway No. 107, Sparks
- Dishwashing equipment: When asked about the dishwashing procedure in the three-compartment sink in the bar area, the operator said it was not used for washing dishes, but only for washing hands. After this, the operator was asked how to clean the bar's shaker cup and blender cup. In response, the operator stated that these items are being washed in his three compartment sink. There are no hand washing stations in the bar area.
mod pizza
4945 S. Virginia St, Reno
- Food contact surfaces: Operators explained that they only clean cutting boards and utensils at the end of each shift, or approximately every six hours. To prevent bacterial growth, all surfaces that come into contact with food should be properly cleaned by washing, rinsing, and disinfecting at least once every four hours.
- Non-food contact surfaces: Dirt and buildup in the corners of the pipes in your walk-in refrigerator, and dirt in the pipes that flow into your soda machine.
- If food and non-food contact surfaces are improperly designed/constructed: Holes in the ceiling and around pipes at the rear of the facility were observed.
Moxy's Restaurant
4792 Caughlin Parkway No. 201, Reno
- Protecting food from environmental contamination: Raw clams are stored uncovered (not chilled) in a walk-in refrigerator.
- Toxic or toxic chemicals are stored properly. WD-40 and chemicals are stored on a metal shelf above the prep sink.
- If food and non-food contact surfaces are improperly designed/constructed: There was a small hole in the ceiling panel just to the left of the main prep line hood and a larger hole above the dishwashing area.
Si Amigos
1553 S. Virginia St., Reno
- Active management control: The main cook working in the kitchen during the inspection has an expired Food Protection Manager qualification.
- Possibility of contamination during food storage: Observed personal food items stored next to service items in the reach-in cooler.
slim chicken
351 Los Altos Sparkway, Sparks
- Appropriate heat retention temperature: Some containers of macaroni and cheese are kept warm between 90°F and 120°F. TCS (Time/Temperature Controlled for Safety) Foods stored at high temperatures must be kept at a minimum of 135°F to prevent pathogen growth.
- Appropriate cold storage temperature: Three bags of macaroni and cheese in the walk-in refrigerator on the 51st floor. Staff said these were leftover bags that were taken out of the walk-in around 9 a.m. to be reheated, but returned to the walk-in around 11 a.m.
Sushi Shop
3005 Skyline Boulevard No.160 Reno
- Raw animal foods and cooked ready-to-eat foods: Raw fish is stored above ready-to-eat food in reach-in refrigerators on the sushi line and main cooking line.
- Food contact surfaces: Black slime can build up inside the ice maker and contaminate the ice.
- Hot and cold water: There was no hot water in the hand wash sink by the walk-in refrigerator.
wingstop
2868 Vista Blvd., Sparks
- Storage of toxic or toxic chemicals: A spray bottle of purple unlabeled liquid stored on the premises.
- Possible contamination during food preparation, storage and display: Personal items were stored on top of dry stored food.
- Equipment in use: The tongs used for fries were stored in water at room temperature.
