Sawasdee Thai Restaurant, 2855 N Mc Carran Blvd, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Handsink clean and stockedIce machine clean/scoop storage goodAll fridges <=40FFreezer <=0FFacility does not have any fresh shellfish; only frozenFood storage goodpeanut sauce in walk-in 40FStuffed chicken wings were 140F at 14:45 on counter for cooling that has started 15 minutes prior; at 15:20 they were 110F and placed in the cold holding unit. Ensure food item reaches 70F by 16:45 and 40F by 20:45. Facility has minimal cooling as most items are consumed the same day or are made to order; Bathrooms clean and stockedSanitizer bucket 50 ppm Cl; contact said she uses them to clean the tables peanut sauce being hot held was 137F Dishwasher was 50 ppm ClObserved contact properly using stem thermometer to test temperature of food items White rice 145F; 150F Contact also said they use Lysol wipes for high touch areas like the cash register and phoneObserved staff proprly taking break and eating outside of the kitchen
|
4/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected Dishwasher 50 ppm Cl; temperature dial is working and rinse water was 130FPipe under 3 compartment sink is not longer leaking Reviewed cold-holding temperatures for freezer and fridge Recommend checking dishwasher daily to ensure proper sanitization
|
2/18/2014 | Routine Inspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher temperature dial is still not working; but is dispensing hot water.
- [1] Installed; maintained
Pipe under 3-compartment sink is still leaking
- General Comments that relate to this Inspection
Dishwasher is dispensing 50 ppm Cl; facility is free from restriction from washing only in 3-compartment sink. Recommend testing daily.
|
2/7/2014 | Routine Reinspection 1st | 97 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No observable sanitizer was measured in the dishwasher. The plastic tube coming from the sanitizer bucket is broken and needs to be replaced. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Facility has a 3 compartment sink and bleach sanitizer which can only be used until the dishwasher is repaired.Contact said she does not know the last time the dishwasher was tested. It is highly recommended that all food contact surfaces; dishes; glasses and utensils be cleaned and sanitized prior to next use to prevent cross contamination as it is unknown how long the dishwasher has been nonfunctional. It is also highly recommended that this dishwasher be tested daily to ensure proper sanitization.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Water temperature gauge is not working on the dishwasher. When tested with an internal thermometer; the water temperature as 122F; within the manufactures requirements. Need to repair water temperature gauge to ensure unit is working as designed for proper cleaning and sanitizing.
- [1] Installed; maintained
Observed water leaking from the pipes under the 3 compartment sink; need to repair to prevent pooling water in kitchen area.
- General Comments that relate to this Inspection
Ice machine clean/scoop storage goodBathrooms clean and stockedFood storage goodHandsinks clean and stockedGood handwashing observed of staffCold holding units <=41FReviewed management of peanut sauce through the day; which is hot held (@ 147F) for service and the rest is kept in cold holding. Ensure all peanut sauce is kept cold if not in use and hot held above 140F to prevent contamination
|
2/5/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All handwashes clean and stockedBathrooms clean and stockeddishwasher 50 ppm ClAll fridges <=41FFreezers <=0FIce machine clean/ice scoop storage goodAll food storage good
|
1/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
This facility is assigned a risk category 4 restaurant. A Washoe County Certified Food Protection Manager is required to be on site during business hours when food operations are occurring.All cold holding units checked OK and recorded below 40 F. Thermometers present in all cold holding units.Handsinks properly stocked with liquid soap and sanitary disposable towels.Chlorine dishwasher recorded at 100 ppm.Garbage is picked up weekly by Waste Management and is a shared dumpster with strip mall. Health inspector advises operator to discuss with property managers to have garbage service increased to a biweekly frequency for containment of garbage for all operators. Garbage is picked up on Mondays and the dumpster was observed was full and over loaded with garbage bags. Hot and cold running water at all plumbing fixtures. Kitchen observed clean and equipment in good repair. Lights shielded in cold holding units as required.OK to operate; OK to issue health permit.An annual inspection will be conducted within 90 days. Operator will be having a second CFPM certified for restaurant within 60 days.
|
10/15/2012 | Opening Inspection | 100 |
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