Circus Circus Dos Gecko's Cantina, 500 N Sierra St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Hands washed and cleaned; good hygienic practices
Observed employees eating personal food while preparing customer food. Employees cannot eat while preparing food or at a customer food prep area. Discontinue immediately to prevent contamination. Corrected on site.
- General Comments that relate to this Inspection
Reach in cooler fixed- guacomole @ 39F; flan @ 36F.
|
3/14/2016 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Stand up reach in cooler at 48F. Salsa 54F; picco 54F; civiche 55F; lettuce 50F.*Ensure all potentially hazardous food items are kept at 41F or below to reduce the growth of harmful bacteria and viruses.*Potentially hazardous food items were voluntarily discarded during the inspection. Reach in cooler was tagged out during the inspection. Ensure the reach in cooler is keeping items at 41F or below before using it again. Facility has room in under counter reach in coolers to store cold holding items.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
-Observed a bottle of water stored on a tray with uncovered brownies. Brownies in contact with water bottle were discarded. *Ensure employee items are stored separately away from customer food items to reduce the spread of bacteria and viruses and to reduce contamination. Corrected during the inspection.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy. Observed good hand washing and good glove use. Discussed employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. -Handsinks clean and stocked.-Reach in coolers at 40F or below. Tomato 41F; cheese 39F.-Utensils were clean and stored properly.-Cutting board clean and smooth.-Equipment was clean.-Salad bar temperatures good. Tomato 39F; ranch 39F. Utensil storage good.-Hot holding temperature good. Beans 181F.-Dishwasher at 185F. Good.-Sanitizer at 300 ppm Quat.-Facility turned in a list of CFPM's for this facility to WCHD. Inspector will do a CFPM follow up to list CFPM's.Per manager no individuals have taken the CFPM exam and failed the exam within the past year.
|
3/7/2016 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All items from opening inspection have been corrected with the exception of the following: - Repair light fixture on back wall above make up unit. - General cleaning inside "System F" and hand sinks.- "System G" remove saran wrap and clean
|
12/23/2015 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: This facility will be a risk catagory 3. Facility will need at least 1 CFPM during all operating hours.Replace nail brush at back hand sink.Replace all non functioning lightbulbs.Repair light fixture on back wall above make up unit.System E cooler - remove saran wrap/plastic. Observed condensation check for leaks and repair.South system E reach in cooler - Observed ice build up.General Cleaning: Floors; walls; inside outside and under equipment; etc.Replace broken coving tiles under hot holding unit.Repair soap dispensers at front hand sinks and label front hand sinks.At Waitress Station:General Cleaning Replace/flush ice bin drain line.Label hand sink.Adjust drain line at prep sink to provide appropriate 2 inch air gap.Additional list of CFPM's for entire facility and those that failed CFPM exam will be documented on the main kitchen inspection report.
|
11/3/2015 | Opening Inspection | 100 |
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