Circus Circus Americana Cafe, 500 N Sierra St, Reno, NV - inspection findings and violations

Business Info

Name: CIRCUS CIRCUS AMERICANA CAFE
Address: 500 N Sierra St, Reno, NV
Total inspections: 4
Last inspection: 2/29/2016

Score
97

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Inspection findings	Inspection date	Type	Score
[2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents -See notes below [1] Non-food contact surfaces of equipment and utensils clean -See Notes below General Comments that relate to this Inspection Notes: The following item had an abatement date of 24 hours 02/20/16 and had not been corrected.-Milk shake maker was not clean and had build up. Milk shake maker must be cleaned after every use and sanitized at least every four hours to reduce the spread of bacteria and viruses including Listeria.Inspector observed this item clean and sanitized during the inspection.The following items had an abatement date of 02/26/16 and were not corrected.-Dirty build up was observed under the soda machine and on the soda machine storage doors.-Dirty build up was observed in the blast chiller.The above items were corrected during the inspection.*A reinspection fee will be charged for the above items.The following items were corrected:-Cake display was clean.-No leaking was observed under the coffee maker.Al items have been addressed and corrected.	2/29/2016	Routine Reinspection 1st	97
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation -Observed the make up unit on the front line at 45F. Cream at 49F; oranges at 49F; melon at 49F; tomato 46F; macaroni salad at 48F. Items were voluntarily discarded.Maintenance turned down the unit during the inspection and the unit was holding at 38F.Ensure temperature is checked before stocking the unit at the beginning of the shift and throughout the day to keep temperatures at 41F or below to reduce the growth of bacteria and viruses.-Observed items on the cook line that were out of temperature. Per executive chef and managers the cold holding units had not been working well and they are scheduled to be replaced next week. Most items are being kept on ice to maintain temperature and were ok however a bin with turkey and ham that was not on ice was at 49F and was voluntarily discarded. Also tuna salad on the bottom of the make up unit was at 46F and was discarded.Ensure all potentially hazardous food items kept in the make up unit are on ice to maintain temperatures at 41F or below or the items are marked with a discard time so they are not being held out of temperature for longer than 4 hours. Make up unit temperatures will be reinspected 3/4/16; after the facility gets the new units. If temperatures are not maintaining at 41F or below a reinspection fee will be charged and the permit may be suspended. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents -Observed dirty build up on the milk shake maker. Ensure milk shake maker is cleaned and sanitized after every use to reduce the spread of bacteria and viruses.Ensure milk shake maker is cleaned and sanitized within 24 hours; 02/20/16 [1] Non-food contact surfaces: designed; constructed; maintained; installed; located -Observed a leak under the coffee maker area. Per manager they had just sealed the tray of the unit.Ensure the tray is not leaking within 7 days; 02/26/16; to reduce leaking and sticky build up. [1] Non-food contact surfaces of equipment and utensils clean -Observed sticky build up in the cake/dessert unit.-Observed dirty build up under the soda machine.-Observed dirty build up in the blast chiller.Ensure equipment and non food contact surfaces are cleaned and sanitized routinely to reduce the spread of bacteria and viruses.Above items must be cleaned within 7 days; 02/26/16; or a reinspection fee may be charged. General Comments that relate to this Inspection Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Per executive chef and managers the facility is closing for approximately 6 days next week while they replace their cook line make up units. They will be serving a small breakfast menu at Dos Geckos during this time. -Handsinks were clean and stocked.-Restroom was clean and stocked.-Ice machine clean and scoops stored properly.-Dishwasher at 190F rinse temperature. Good.-Observed proper food storage and proper chemical storage.-Observed proper storage of employee personal items.-All shell fish the restaurant uses comes in boxed and frozen. All farm raised.-Hot holding temperatures good. Potato 158F; gravy 139F.-Cooked egg temperature good 169F.-Cake unit at 40F. Cheesecake at 40F.In addition to the CFPM listed above the following individuals have CFPM certificates:Roberto BatresSteven SterrettMichelle GuilfordJeff WaltersInformation is on file at WCHD. A CFPM follow up will be conducted for certificate numbers and expiration.Per Manager no individuals have taken the CFPM exam and failed the exam within the past year.	2/19/2016	Routine Inspection 1st	91
General Comments that relate to this Inspection All items from opening inspection have been addressed with the exception of the following: -Clean and dust vents and surrounding ceiling tiles- Repalce burned out light bulb under hood in main cook line. - Ensure cake display unit is able to maintain 41F or below by adjusting temp or limiting items stored to allow for proper air flow. Ambient temp was 48F today and some items were 46F. Had operator move some items out as it was very full. - Recaulk handsink across from Pepsi machine to wall in waitress area near cake display unit. - Deep clean floor sinks on cook line.	12/23/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection Ok to open; operate and issue permitEnsure no bare hand contact with ready to eat foodRaw advisory is post at the front cashier; highly recomment posting on the menuAll fridges <=41FFacility has started regrouting floors and will compete all kitchen areasCorrent the following:1) Reach-in fridge needs thermometer (R34) 2) Clean and dust vents and surrounding ceiling tiles3) In walk-in freezer (FR-7) need to rewarp drainage pipes due to observed ice formation 4) regroud tile coving on the threshold from the back kitchen to the front cook line5) Replace burned out buld under hood in main cook line6) REcaulk handsink to wall under SDS station in kitchen7) Remove all old caulking in hood area in front cook line and replace with high temp caulking8) Replace broken/ripped ceiling tiles above pizza oven on cook line9) In the uner counter reach -in fridge at waitres station; need to remove food and grease out of drio pan under condenser and replace moldy old insultion on drainage line on left side of condenser unit10) Cake dispalce cooler was at 51F. All food items were removed. Need to repair unit. Cannot be used until unti can hold at least 41F11) Deep clean inside of cabinets under pepsi machine12) Recaulk handsink across from pepsi machine to wall13) Deep clean all floor hand sink14) Remove all unused equipment15) Need to deep clean menu storage bins and remove carpet lining so they are smooth; sealed and easily cleanable.	11/4/2015	Opening Inspection	100

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