Health Inspections | NevadaAppeal.com

Health Inspections

Carson City Health Department’s food-service inspections and the date of inspection (all scores are on a 100-point scale, with points deducted depending on the severity of violations):

• Subway #10368, 100 W. Winnie Lane, 92. -5 The meats (precooked chicken and steaks) in the food preparation bins were at an internal temperature of 46-49¼ F and are not being maintained at 40¼ F or below. The meat and other foods were stacked above the bin lines and there were no lids on the bins. -1 The ceiling tiles above the ice machines are stained from a leak. -2 At least one employee present at this establishment must be a certified food handler.

• Butler Meats, 1909 N. Carson St., 97. -2 Deli meats of different origins. Beef/Chicken must be stored separately from each other. Package of cooked chicken in meat cooler not properly stored, labeled. Meats wrapped in grocery bags in freezer, must be stored or wrapped in approved food bags or containers. -1 Non-food contact surfaces of equipment or utensils are not properly constructed or repaired. Glass is broken on meat display case and is repaired with duct tape and requires an immediate and appropriate repair.

• Bethlehem Lutheran Church school cafeteria, 1837 N. Mountain St., 96. -4 The water temperature of the final rinse is less than 160¼ F as measured at the dish rack.

• Port of Subs, 1621 Highway 50 E. #B, scored 100 points.

• Kupps Coffee, 1449 S. Carson St., scored 100 points.

• Comma Coffee restaurant, 312 S. Carson St., 98. -2 At least one employee of this establishment must be a certified food handler.

• Juan’s Kitchen, 110 W. Telegraph, scored 100 points.

• Carson Lanes restaurant, 4600 Snyder Ave., 96. -4 Chlorine residual of less than 50 ppm is detected on dish ware after mechanical final rinse.

• Carson Lanes bar, 4600 Snyder Ave., scored 100 points.

• Carson Donut, 3170 S. Carson St., scored 100 points.

• Mr. Pickle’s Sandwich Shop, 3250 Retail Dr., 96. -4 The concentration of quaternary ammonium compound sanitizer is not in the range of 100 to 200 ppm.

• Grandma Hattie’s, 2811 S. Carson St., 96. -4 Chlorine residual of less than 50 ppm is detected on dish ware after mechanical final rinse.

• International House of Pancakes, 3883 S. Carson St., 95. -5 Readily perishable cold food was above 46¼ F. Meat and eggs (raw in shell) were in the reach in refrigerator at the cooking line at a temperature of 47-48¼ F and were not being maintained at 40¼ F or below.

• Mercado San Juan, 137 Clearview Dr., 96. -2 Frozen fish was being thawed and cleaned in a manner that does not minimize microbial growth. Specifically in water in the middle sink of the three compartment dishwasher sink. -2 At least one employee of this establishment must be a certified food handler.

• Raleys #114 produce department, 3701 S. Carson St., scored 100 points.

• Raleys #114 restaurant, 3701 S. Carson St., scored 100 points.

• Dotty’s #12 bar, 3771 S. Carson St., scored 100 points.

• Papa Murphy’s Take and Bake, 4314 S. Carson St., 99. -1 Cloths used on food-contact surfaces do not contain sanitizer residual. The sanitizer spray bottle did not contain detectable sanitizer.

• Pandaria Azteca Bakery, 3189 Highway 50 E., 95. -2 Meat is held hot between 135-139¼ F. -1 An accurate metal stem thermometer is not provided to check food temperatures (repeat violation). -1 Lights over the baking and mixing area are not properly shielded or protected. -1 Unnecessary articles (ice machine and refrigerator) are stored on the premise.

• D’Vine Wine Tasting restaurant, 200 N. Stewart St., scored 100 points.

• D’Vine Wine Tasting bar, 200 N. Stewart St., scored 100 points.

• Dotty’s #10 bar, 2260 Highway 50 E., 98. -2 Meat is held cold between 43-44¼ F in the sandwich preparation refrigerator bins.

• Casino Fandango butcher shop, 3800 S. Carson St., scored 100 points.

• Murphy Bernardini detention center kitchen, 1545 E. Fifth St., 96. -4 The water temperature of the final rinse is less than 160¼ F as measured at the dish rack. Chlorine residual of less than 50 ppm is detected on dish ware after mechanical final rinse.