The Mustard Seed Restaurant, 760 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
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- General Comments that relate to this Inspection
OK TO ISSUE PERMIT TO OPERATE W/ CONDITIONS LISTED.The following must be completed prior to final approval:- The dish machine is not sanitizing. Must be operational as this is the only method of sanitization of dishes.- Please call Mike Lupan @ 328-2639 to schedule a opening re-inspection. A passing reinspection is required prior to operation.The following must be completed within 7 days (by 3-11-16):- The soda machine installed and operational (optional - have bottles and can service at time of permit issuance).- Ensure that the line cooler is holding product at 41F or less (ambient should be ~36-38F).- If alcohol service is started; a consumer advisory must be posted pursuant to WCHD 050.365..The following must be corrected within 60 days (by 5/4/16):- Obtain additional CFPM's (Certified Food Protection Managers) to cover all shifts. A CFPM must be present on-site at all times during operation.
- General Comments that relate to this Inspection
All items noted on the previous inspection (dated 2-23-2016 and 3/4/16) have been completed except for the following:- One certified food protection manager must be provided at all times during operation. Currently there is one on staff. Must complete within 60 days (by 5-4-16).- Ensure consumer advisory for raw or partially cooked foods remains posted and alcohol warning posted if alcohol service is started.Dish machine is sanitizing and operating as designed with chlorine tested at 100ppm.Refrigeration drawers are holding 34F ambient.OK TO CONTINUE TO OPERATE (WRITTEN APPROVAL ON 3/4/16 @ 1730) W/ CONDITIONS LISTED.
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3/7/2016 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Change in OwnershipThe following items are to be corrected prior to final approval. A re-inspection is required prior to final approval.1) Dish machine installed and operational (optional as 3-compartment sink is already existing)2) Consumer (raw food) advisory on the menu pursuant to WCHD regulations governing food facilities section 050.360.3) Alcohol advisory pursuant to WCHD 050.3654) All refrigeration at temp (coolers 41F or less; freezers 0F or less)5) Replace missing ceiling tiles6) All sanitizing chemicals stocked; associated test strips available for proper makup of sanitizer water; dish machine; etc.7) Install a full grate or cover on the floor sink exposed to foot traffic8) Soda machine installed; plumbed and operational (optional)9) Clean the exhaust fan grates in the restroom10) Soap and towels installed at all handwashing stations; restrooms11) Covered trash can installed in women's restroom12) A Certified Food Protection Manager must be provided within 60 days from start of operation. All CFPM information provided. A CFPM is required to be on-site at all times during operation (risk category 3)NOTES:- No bare hand contact with ready to eat foods- The black FRP is acceptable as long as it is maintained in a clean and sanitary condition. Lighting levels must remain consistently high in order to maintain adequate lighting at the food preparation; dish washing areas. Failure to maintain lighting or sanitation may result in the required installation of a light in color wall covering.
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2/23/2016 | Opening Inspection | 100 |
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