ELKO — The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Dec. 20

J.J.’s BBQ – Burgers & Brew Bar: 93

Hand sink is inoperable or does not have adequate water pressure or is lacking hot or cold water. Hand sink is not properly supplied with soap and/or disposable towels. No hot water reaching hand sink. Hot water must be restored before bar can operate. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean and sanitize beverage gun and holster.

Dec. 21 (second inspection)

J.J.’s BBQ – Burgers & Brew Bar: 100

Comments: Hot water restored to hand sink. Please be sure it stays fully stocked.

Dec. 20 & 21

J.J.’s BBQ – Burgers & Brew, Catering: 100

Dec. 20

J.J.’s BBQ – Burgers & Brew, Restaurant: 74

Hand sink(s) not accessible for use by food handlers. Be sure to keep all hand sinks are used for handwashing only and are fully stocked at all times. Potentially hazardous raw food of animal origin stored or displayed above ready-to-eat foods. Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry. Raw hamburger stored above vegetables used for salad. Ground beef found above pork. Please refer to handout provided regarding fridge organization. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Please be sure to label all food kept for more than 24 hours. Pest activity in establishment — licensed pest control operator needs [to be] retained. Apparent rodent droppings found, and mouse was observed in the facility. Food is not being properly thawed. With exception of canned beverage products, all food must be stored at least 6 inches from floor surfaces. Food in refrigeration or storage must be kept covered. Be sure to cover all food, including slices of cheese. Please be sure all food is at least 6 inches off of the floor. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean can opener and ALL non-contact food surfaces in the establishment.

Dec. 21 (second inspection)

J.J.’s BBQ – Burgers & Brew, Restaurant: 100

Comments: Pest control company completed inspection and set out traps. Establishment has set up treatment plan for the next year. Pest control will come out to establishment a few times before the new year. Thank you for doing a good job cleaning.

Dec. 27

La Fiesta, Bar: 100

Dec. 27

La Fiesta, Restaurant: 100

Dec. 29

Maverick #510, Deli: 100

Dec. 29

Maverick #510, Market: 100

Dec. 5

Monkey Sun, Restaurant: 85

Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry. Food contact surfaces are not clean and are not being properly sanitized. Specifically, shrimp found below raw chicken. Meat slicer was not cleaned to sanitary conditions. All food out of original containers needs to be labeled. Remove knife block from kitchen. Temperature found greater than 41 degrees F. on cold hold items specified in text. Date marking system in establishment is not being properly used or interpreted. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Minced garlic and cut vegetables must be refrigerated after opening. Put covers on all food in worktop refrigerator to maintain temperatures at or below 41 degrees F. Food is not being properly thawed. Food cannot be thawed on counter at room temperature. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Clean and sanitize non-food contact surfaces as specified in text. Specifically, clean and sanitize hand washing sink and mop sink. Instruct employees to use designated area for personal belongings. (NAC 446.667), Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware-washing areas. Specifically, the owner’s two children and all of their toys need to be removed from the kitchen. Do not co-mingle the children’s personal food with food or utensils intended to be used in the restaurant.

Nov. 28

Mountain Man Nut & Fruit Co.: 100

Comments: Please monitor pest activity.

Dec. 27

The Pine Lodge, Bar: 100

Dec. 27

The Pine Lodge, Restaurant: 88

Hand sink is not properly supplied with soap and/or disposable towels. Be sure to use hand sink for hand washing only and keep it fully stocked (corrected on-site). No test kit or test strips available to test sanitizing residuals or final temperatures in dish machine (corrected on-site). Be sure to allow all equipment to air dry before storing to prevent nesting. Replace frier baskets and be careful while washing them to prevent further damage. Comments: Please get some beard nets.

Dec. 26

R Place #8, Deli: 97

Store clean equipment and utensils in a manner that protects them from contamination. Do not dry utensils on mat. Please use drying racks. Also, do not place money in dishwashing area because it compromises the sanitary conditions. Three compartment sink must be used to sanitize utensils. Sanitize equipment by immersing in sanitizing solution. Do not just spray down.

Dec. 26

R Place #8, Market: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually (corrected on-site). Clean and sanitize food contact surfaces as specified in text. Specifically, clean soda machine ice dispenser (corrected on-site).

Dec. 21

Ruby 360 Lodge, Bar, Lamoille: 100

Dec. 21

Ruby 360 Lodge, Catering, Lamoille: 100

Comments: No catering has been done or will be done. PIC asked for permit to be closed when permit expires.

Dec. 21

Ruby 360 Lodge, Restaurant, Lamoille: 100

Comments: Please look into getting some box traps to set around the establishment. Very clean. Keep up the great work.

Dec. 11

Subway #3695, Spring Creek: 100

Dec. 13

Williams & Co. Barbecue LLC, Mobile Unit: 99

Provide designated area for employee coats, jackets, purses and other personal belongings (corrected on-site).

Dec. 15

Winners Corner Elko Market: 95

Temperature found greater than 41 degrees F. on cold hold items specified in text. Cheese, burritos, eggs and egg salad sandwiches found at 43F in cooler; all product out of temp voluntarily discarded (corrected on-site). Comments: Remove broken down nonfunctioning equipment from premises, including downstairs equipment.

Dec. 27

Cowboy Joe Coffee Roasters, Snack Bar: 94

Hand sink is not properly supplied with soap and/or disposable towels. Dispensing utensils in food products or dipper wells must have handle up and out of food/water (corrected on-site).

Dec. 27

Cowboys, Bar: 100

Dec. 7

Hilton Garden Inn, Bar: 100

Dec. 7

Hilton Garden Inn, Garden Grill and Bar, Catering: 100

Dec. 7

Hilton Garden Inn, Pavilion Pantry: 100

Dec. 7

Hilton Garden Inn, Restaurant: 97

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean and sanitize ice machine interior. Also, all scoops need handles. Drain pipes do not have adequate space above top of floor sink.

Dec. 19

Iron Horse RV Resort, Packaged Foods: 99

Clean and sanitize ice machine interior.

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