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Business Name: Score out of 100

Dec. 30

O'Carrolls Inc. -- Bar: 97

There was no sanitizing bucket available at the bar. The operator corrected this on site. Use single-use gloves when handling ready-to-eat foods such as limes or olives.

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O'Carrolls Inc. -- Restaurant: 83

Have a sanitizing bucket available to wipe down food contact surfaces. Use the test strips to monitor sanitizer levels. Replace with new solution every four hours. There was no consumer advisory and the establishment is serving undercooked animal food products. This establishment has 45 days to have a certified food safety manager on board at every shift. A thermometer was provided for the cooking staff. The small refrigerator near the entrance of the kitchen is for home-use only. The floor in the walk-in refrigerator should be replaced with a smooth and non-porous material for easy cleaning. Raise the drain pipe 1 inch above the floor sink near the entrance of the kitchen. Keep lids on all outside garbage bins to prevent rodent infestation.

Jan. 6

Gallery Bar: 97

The drain lines below the three-compartment sink and from the ice machine must be shortened. Provide paper towels at all hand sinks. Check the keg cooler for leaks and clean the interior.

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Dotty's Casino No. 37 Elko -- Bar: 99

Dumpster lids are missing or not closed, exposing trash to weather, vectors and scavenging.

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Dotty's Casino no. 37 Elko -- Bar Kitchen: 94

Cut tomato, onion and a head of lettuce was found in the preparation cooler with the date label and in-store produce bags. The operator voluntarily discarded them. Washed produce should be transferred to a clean container. The operator also discarded a half-gallon of eggnog dated Jan. 2. The cutting board on the preparation cooler shows extensive staining and pitting.

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Basanti Inc. dba Port of Subs Elko No. 50: 88

The establishment reheats and serves commercially-packaged soups. The operator was unsure of proper temperatures. Potentially hazardous foods (sliced tomatoes, cut leafy greens, tuna and potato salads) prepared in-house and kept more than 24 hours were not labeled. Several spray bottles with different cleaning agents were not labeled. A food handler wiped the food contact surface with a dry cloth hanging on a hook at the preparation counter, then returned the cloth to the hook for re-use. The operator set up a sanitizer bucket upon request. Ensure that wiping cloths are always stored in a sanitizer solution between uses to prevent cross-contamination. The rear door was propped open. The establishment has a screen door that is torn and the door does not extend to floor level. The rear door should remain closed to prevent pest entry. The worn cutting board on the counter should be replaced. Wrap or otherwise protect the salami in refrigeration.

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Mudd Hut -- Spring Creek: 100

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Goldie's Bar: 93

The person in charge is required to install a dedicated hand sink in two months in the food preparation area for use by the food handlers. Hang-dry all mops to minimize the growth of bacteria. Provide a covered waste receptacle in the ladies' room.

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