Livestock Events Center The Saloon, 1350 N Wells Ave, Reno, NV - inspection findings and violations



Business Info

Name: LIVESTOCK EVENTS CENTER THE SALOON
Address: 1350 N Wells Ave, Reno, NV
Total inspections: 6
Last inspection: 8/6/2015
Score
98

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Inspection findings

Inspection date

Type

Score

  • [1] In-use food; ice dispensing utensils properly stored
    ICE SCOOP STORED IN HANDSINK. STORE ICE SCOOP IN ICE WITH THE HANDLE FACING UP OR IN A CLEAN CONTAINER. IMMEDIATELY CORRECTED.
  • [1] Single service: articles; storage; dispensing; used
    SINGLE SERVICE CUPS STORED ON THE FLOOR. STORE SIX INCHES OFF THE FLOOR. IMMEDIATELY CORRECTED.
8/6/2015Routine Inspection 2nd98
  • [1] Thermometers provided and conspicuous
    NO THERMOMETER FOR REACHIN. CORRECTED ON SITE.
  • [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
    FLOOR SIND DIRTY. CORRECTED ON SITE.
10/6/2014Routine Inspection 1st98
  • General Comments that relate to this Inspection
    TEMPORARILY CLOSED.
9/30/2013Routine Inspection 2nd100
  • [5] Source sound condition; no spoilage
  • [1] Original container; properly labeled
  • [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
  • [4] Facilities to maintain product temperature
  • [2] Food protected during storage; preparation; display; service; transportation
  • [2] Handling of food; ice; minimized
  • [2] Potentially hazardous food properly thawed
  • [1] Thermometers provided and conspicuous
  • [1] In-use food; ice dispensing utensils properly stored
  • [5] Personnel with infections restricted
  • [5] Hands washed and cleaned; good hygienic practices
  • [1] Clean clothes; hair restraints
  • [3] CFPM or person in charge present; certificates posted as required
  • [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
  • [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
  • [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
  • [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
  • [2] No re-use of single service articles
  • [2] Wash; rinse water: clean; proper temperature
  • [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
    NO TEST STRIPS AVAILABLE TO MONITOR SANITIZER RESIDUAL. IMMEDIATELY CORRECTED.
  • [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
  • [1] Non-food contact surfaces of equipment and utensils clean
  • [1] Storage; handling of clean equipment / utensils
  • [1] Single service: articles; storage; dispensing; used
  • [1] Wiping clothes: clean; use restricted
  • [5] Water sources: safe; hot & cold under pressure
  • [5] Sewage and waste water disposal
  • [5] Cross connection; back siphonage; backflow
  • [1] Installed; maintained
  • [4] Number; convenient; accessible; designed; installed
  • [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
    HAND TOWELS SITTING ON SINK. PLACE HANDTOWELS IN DISPENSER.
  • [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
  • [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
  • [4] Presence of vermin; outer openings protected; no prohibited animals
  • [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
  • [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
  • [1] Lighting provided as required; fixtures shielded
  • [1] Rooms and equipment - vented as required
  • [1] Rooms clean; lockers provided; facilities clean; properly located
  • [5] Necessary toxic items properly stored; labeled; used
  • [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
  • [1] Clean; soiled linen properly stored
  • [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
  • General Comments that relate to this Inspection
    INSPECTION DONE 3/23/13NOTES:FREQUENT HANDWASHING WAS EMPHASIZED AS WELL AS THE NEED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. EMPHASIS WAS ALSO PLACED ON THE NEED TO EXCLUDE ILL EMPLOYEES EXHIBITING GASTROINTESTINAL SYMPTOMS (DIARRHEA; VOMITING; FEVER; JAUNDICE) FROM WORK FOR AT LEAST 48 HOURS AFTER SYMPTOMS STOP.PORK SHOULDER BUTTS @ 180 DEGREESHOT DOGS @ 147 DEGREES
3/25/2013Routine Inspection 1st96
  • [3] CFPM or person in charge present; certificates posted as required
    Need one for this facility; currently there are staff attending the Servsafe class
  • [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
    Need to remove rust in walk-in fridge and seal so it is smooth and cleanable
  • General Comments that relate to this Inspection
    All handsinks are going to be equipped with soap and towel dispensers on 12/21/12 and stainless steel counter tops are going to be installed.
12/21/2012Opening Reinspection 1st96
  • [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
    Need to clean ice machine; observed growth of pink mold
  • [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
    Need to deep clean walk-in fridge Need to remove rush in walk-in fridge and seal so it is smooth and cleanableNeed to repair counters so they are sealed; smooth and cleanable
  • [1] Installed; maintained
    Replace/repair faucet and handles in 3 compartment sink
  • [1] Lighting provided as required; fixtures shielded
    370) Adequate lighting not provided in walk-in fridge. Provide sufficient lighting to ensure food protection and proper cleaning.
  • General Comments that relate to this Inspection
    Also called concession #3**Ok to open; operate & issue permit**Need to deep clean all floors and wallsFloors are starting to become worn; will need to repair or replace in the next two years and as needed to maintain a smooth and cleanable surface Any equipment that is not working or cannot maintain temperature must be repaired or removed from the facility
11/2/2012Opening Inspection93

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