Carson City health inspections for Sept. 23
Carson City Health Department’s food-service inspections for Sept. 23. All scores are on a 100-point scale, with points deducted depending on the severity of violations:
BPO Elks Lodge, 515 N. Nevada St., scored 100 points.
C-A-L Ranch Stores, 2035 N. Carson St., scored 100 points.
Carson City BBQ, mobile catering, scored 100 points.
Donuts to Go, 1413 N. Carson St., scored 100 points.
Dunkin Donuts, 2190 E. William St., scored 100 points.
Sierra Tortilla, 3579 E. Highway 50, scored 100 points.
Talents Athletic Center, 2749 N. Carson St., Suite 160, scored 100 points.
The Cracker Box, 402 E. William St., scored 98 points. Cloths used on food contact surfaces were not clean. Surfaces of equipment needed to be cleaned. The milk dispenser, orange juice station and stove top needed to be cleaned and sanitized.
Round Table Pizza, 3325 Retail Drive, Suite 110-115, scored 98 points. Cabinets under the pizza buffet and salad bar were dirty, corrected on site. Garbage storage container lids were open.
Pho Country, 2495 N. Carson St., scored 98 points. Some egg rolls were not properly covered while stored in the reach-in freezer.
Francisco’s Carson City, bar, 1200 Stewart St., scored 97 points. The soap and paper towel dispensers were not functional.
Taqueria Uraupan, 4601 Goni Road, Suite A, scored 96 points. A home style fryer was found outside of the exhaust hood. The top of the stove needed to be cleaned. The floor tiles under the stove were damaged and poorly maintained. The walls in the rear food preparation area were dirty.
Francisco’s Carson City, restaurant, 1200 Stewart St., scored 95 points. Food items weren’t stored in approved containers. The paper towel dispenser wasn’t functional at the kitchen line hand sink and soda station. Soap also was missing.
The Lazy Hog, mobile food vehicle, scored 95 points. Food contact surfaces of equipment weren’t easily cleanable. A certified food handler wasn’t on site.
La Enchilada, 557 S. Saliman Road, scored 91 points. Readily perishable cold food items were being held above 46 degrees, instead of at the required 41 degrees or below. All food items weren’t correctly labeled or dated. Facilities for manual dish washing weren’t properly maintained. Sanitizer test strips were missing as well as thermometers from inside the coolers. The slicer and other equipment surfaces needed to be cleaned.