Great Basin Beverage LLC Warehouse — Wells: 94
There was evidence of rodent droppings in the back corners of the wine room. Multiple exterior doors do not seal properly. Establishment contracts with H&H/Sprague and shows no rodent pest issues on the most recent inspection report. Clean and sanitize areas with droppings, add or relocate bait stations and repair doors within 10 days. The beer room under the refrigeration must have surfaces that are nonabsorbent, durable or easy to clean. Wood and unsealed gypsum board are not approved materials for refrigerators. Clean and repair the damaged ceiling in the beer room.
Quiznos — Wells: 99
Cutting boards that show signs of staining or gouging after washing should be resurfaced or replaced. Discard cracked or otherwise damaged food containers. Since the certified food protection manager is not on in the evenings, do not cool soups to reheat. This is a high-risk process that requires oversight.
Millan Inc. — Discount Liquor: 96
Thermometers are not provided or placed in a conspicuous location in refrigeration units. There are no self-closing doors on restrooms.
OLLE Fresh Squeezed No. 1: 100
Airport 66 Market: 90
Recently delivered food stuffs in the store room were under and immediately next to car wash chemical dispenser. There were no signs of contamination. The operator relocated them. Do not use open rodent poison bait stations, to prevent the tracking of poison across the food establishment. If poisoned bait is to be used indoors, place it in a one-way trap. Rodent droppings were found around the rear receiving door. The operator stated that a rodent was caught within the previous two weeks. Thoroughly clean and sanitize the store room and ensure droppings are dampened prior to sweeping the area. Contact a licensed pest control company to survey the establishment, locate possible entry points and set up traps. Send a copy of the invoice or inspection report within seven days.
Airport 66 Market — Snack bar: 90
The sandwich preparation station, condiment station and packaged food cooler are holding between 45 and 50 F. The operator discarded all potentially hazardous foods. Until the units can be guaranteed to hold below 41 F, do not use them or ensure that all potentially hazardous foods are time-labeled when removed from working refrigeration and kept for no more than six hours (four hours, if units cannot maintain a temperature below 70 F). Nacho toppings had a temperature of 125 F. The operator discarded them. Monitor hot-holding temperatures. The container of beans prepared at 8 a.m. in the reach-in cooler had a temperature of 83 during the inspection. The operator discarded it. A sample cooling log was provided. Hot cases were holding food at approximately 125 to 130 F. Label foods with the time of preparation and ensure they are monitored and not kept longer than four hours. All items on the sandwich preparation line which may be kept beyond the day prepared must be labeled with the date of preparation. Thermometers are not provided in refrigeration units, not accurate or and placed in a conspicuous location. Indicate which address on the bag the ice was made and packaged at. Replace the lid to the pizza preparation table. The can opener and holder should be cleaned and sanitized after use. Place covered trash bins in the stalls of the women’s restroom.