Quik Stop Market # 169, 2990 Mill St, Reno, NV - inspection findings and violations

Business Info

Name: QUIK STOP MARKET # 169
Address: 2990 Mill St, Reno, NV
Total inspections: 5
Last inspection: 2/24/2016

Score
100

Restaurant representatives - add corrected or new information about Quik Stop Market # 169, 2990 Mill St, Reno, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Hot water rest rooms is at least 100F and can be maintained. Hot water shoudl be able to reach 100F at all times. Need to check often with tankless to ensure heating unit is still working. Violation abated. Permit reinstated. General Comments that relate to this Inspection Hot water is handsinks in restrooms is 75-100F. Violation is abated. Contact said they are also replacing the faucets. Ensure all staff know to report issues; ush as; handisnk not stocked; no hot water in handsink; etc.; to managers so it can be corrected. Hot water must be able to reach 100F at all times. Permit is reinstated. Facility is ok to open and operate food activities.	2/24/2016	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation At 11:00 the food items on roller #1 were found at the following temperatures:Hot holding on roller #1:105; 115Cheese hot dogs 114FRollerbites 109-11FTemperature logs from 10:00 said all items were above 140F. Contact turned up the heat on the until. AT 11:50 food items were all above 135F. Ensure all hot held items are kept above 135F. Contact said food items are discarded after 2 hrs. [5] Water sources: safe; hot & cold under pressure Hot water is available in the handwashing sink in the back and in the three compartment sink. However; the handsinks in both restrooms are on tankless hot water systems and neither handsinks have hot water. Facility must have hot water to ensure proper handwashing after employees use the restroom. [5] Water sources: safe; hot & cold under pressure Hot water is available in the handwashing sink in the back and in the three compartment sink. However; the handsinks in both restrooms are on tankless hot water systems and neither handsinks have hot water. Facility must have hot water to ensure proper handwashing after employees use the restroom. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Handsink in the back did not have and soap. Corrected onsite. Observed and hand towel and soap dispenser above the three compartment sink. Contact said sometimes people washer their hands in the three compartment sink. Discontinue this practice and remove the soap and hand towel dispenser from the three compartment sink; sinks must only be used for their designed purpose to prevent cross contamination. Handsinks can only be used for handwashing and 3 compartment sinks must only be used for cleaning and sanitizing dishes and utensils. General Comments that relate to this Inspection *Premit is suspended due to lack of hot water in the restrooms Bathrooms cleanFood storage goodFood in freezers is frozen solid All fridges <=41FExpiration dates on food is current Ice is not bagged on site General Comments that relate to this Inspection Permit is suspended and facility cannot sell food without written permission from the Health DistrictBathrooms clean Hot holding:Taquitos 136-141Fhamburger 141F corn dogs 137F-138Food storage goodFood in freezers is frozen solid All fridges <=41FExpiration dates on food is current Ice is not bagged on siteContact was able to properly verbalize the concentration of sanitizer for the 3 compartment sink	2/22/2016	Routine Inspection 1st	83
[2] Food protected during storage; preparation; display; service; transportation Observed in use tongs stored at room temperature. In use tongs shall be cleaned at least every 4 hours to prevent bacterial growth. Discussed time documentation to ensure tongs are not kept out for more than 4 hours. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Observed hand sink by coffee bar without soap or paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. General Comments that relate to this Inspection No violations noted at time of inspection.Notes:-ice properly labeled-discussed cleaning procedures with no issues noted-food properly stored-chemicals labeled and properly stored-restrooms clean and stocked-dates current; discussed first in; first out procedures wtih no issues noted-discussed recall procedures with no issues noted-no pest issues noted at time of inspection - facility is very clean and well maintained-dumpster area checked ok -discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop. General Comments that relate to this Inspection Notes:-back handsink stocked-gloves in use for ready to eat food; discussed proper glove use with no issues noted-walk in at 38F; hot dog at 41F; corn dog at 36F-3 freezers; all 0F or less; all food frozen-hot holding checked ok - tamales at 147F; pizza at 136F; taquitos at 145F; hot dogs 134F-cold holding and reheat temperature logs kept - reviewed with no issues noted-ice properly labeled-3 compartment sink and test strips available-discussed cleaning procedures with no issues noted-food properly stored-chemicals labeled and properly stored-restrooms clean and stocked-date marking procedure in place; discussed first in; first out procedures wtih no issues noted-discussed recall procedures with no issues noted-no pest issues noted at time of inspection - facility is very clean and well maintained-dumpster area checked ok -discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.	4/20/2015	Routine Inspection 1st	96
[2] Food protected during storage; preparation; display; service; transportation 050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on-site. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle 310) Back hand sink paper towel dispenser jammed and no paper towels in women's restroom. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. Corrected on-site. General Comments that relate to this Inspection No violations noted at time of inspectionGeneral Notes:-reach-ins and walk-in all less than 40F-product dates current; discussed FIFO policies-food and single service items all stored 6" above ground-freezers less than 0F-chemicals labeled and stored properly-restrooms clean General Comments that relate to this Inspection General Notes:-reach-ins all less than 40F -pepperoni; tornados; hot dogs/sausages 36F to 39F-walk-in at 40F -hot dogs 33F-freezer at 0F-three-comp. sink available for wash; rinse; sanitize-chemical test kits available-hot holding: -hot dogs; tornados; tamales; pizza 135F to 168F-time also used as control for hot food - observed logs not filled out for current dates *ensure logs are filled for each batch of food to be hot held for proper monitoring-chemicals labeled and stored properly-restrooms clean-discussed employee illness policy. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.	4/22/2014	Routine Inspection 1st	96
General Comments that relate to this Inspection -all refrigeration/freezer units equipped with thermometers and holding at proper temperatures-restrooms stocked and clean-facility clean and in good conditionok to issue permit to operateFacility will be a risk category 1; no CFPM required. General Comments that relate to this Inspection -hand sinks stocked and functional-three-comp. sink functional-all refrigeration units equipped with thermometers and holding at proper temperatureok to issue permit to operateFacility will be a risk category 2. At least one CFPM required. Facility has current CFPM: Ravinder Prashar; M110858; exp: 11/17/16	1/21/2014	Opening Inspection	100

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