Carson City health inspections for July 7, 2017
Carson City Health Department’s food-service inspections for July 12. All scores are on a 100-point scale, with points deducted depending on the severity of violations:
Arco ampm, 720 S. Carson St., scored 100 points.
Big Lots, 4215 S. Carson St., 100 points.
Dairy Queen, 3198 E. Highway 50, 100 points.
Plaza Hotel and Conference Center, 801 S. Carson St., 100 points.
Wingstop, 3965 S. Carson St., 100 points.
Taco Bell, 4050 S. Carson St., 99 points. Nonfood-contact surfaces of equipment and utensils weren’t clean.
Aloha Liquor, 4555 S. Carson St., 97 points. The employee bathroom door was missing a self-closing mechanism.
Del Taco, 822 E. College Parkway, 96 points. Cloths used on food-contact surfaces weren’t clean or didn’t contain adequate sanitizer residual. Dishes were being improperly sanitized in the sink. Food-contact surfaces of equipment weren’t clean. The quesadilla presses above the frying area were coated in grease and dust. Food-contact surfaces near a warming station also were coated in grease. The floors weren’t clean.
RK Food Mart, 500 Hot Springs Road, 96 points. A non-service dog was found in the grocery store, corrected on site.
Wendy’s, 4140 S. Carson St., 90 points. Perishable cold food was found above 46 degrees. Food in the sandwich reach-in refrigerator held an internal temperature of 63 degrees, not the required 41 degrees or under. (Maintenance was scheduled for the refrigerator, and food in the faulty refrigerator was discarded or transferred to a working unit). The hand-washing sink was being used as a dump sink.
Pizza Hut, 2441 N. Carson St., 88 points. Employees were storing their drinks in the food preparation area. The low-temperature dishwasher was missing chlorine residual in the final rinse cycle, corrected on site. A certified food handler wasn’t on duty.
Fruitlandia Corp., 3217 E. Highway 50, 82 points. Raw shrimp was being cooked and served, an unapproved activity for this facility (only precooked shrimp can be served there). Employees didn’t wash their hands thoroughly or as often as necessary to remove contamination. Proper handwashing wasn’t possible due to dishes being stored in front of the hand-washing sink. Also, paper towels were missing from the rear sink. Food wasn’t being prepared with minimal manual contact. Gloves weren’t being worn while cutting fruit and vegetables. Food-contact surfaces weren’t in good repair. The bottom of the ice machine bin wasn’t properly maintained and easily cleanable. The staff was using a single-basin sink for dish washing. Dishes were being stored in the adjacent hand-washing sink. A certified food handler wasn’t on site.