Staff Reports
The health inspector conducted a number of restaurant checks within Carson City and the surrounding region between May and July.
Two Carson City restaurants returned with multiple critical violations: Schat’s Bakery and Mom and Pop’s Diner.
For these and other report cards, read the Health Inspection Reports here.
Schats Bakery
Schats Bakery was cited for repeat critical violations during its June 27 Health Inspection by Carson City Environmental Health.
The health inspector determined a number of violations were present, including critical violations.
There was no manager on site during the inspection who would be able to demonstrate knowledge and supervision of procedures.
Flour and raisins were being contaminated by wastewater from the wash sink in immediate proximity, the report states.
The first critical violation was keeping foods stored uncovered and unprotected. The inspector recorded “many instances” of uncovered foods including flour, chocolate chips, nuts, etc. while active prep was not happening, the report states.
In addition, there was no sanitation buckets or spray bottles available for sanitizing food prep surfaces. The health inspector noted that fixed equipment, tables and counters were not properly sanitized. There was clutter on prep surfaces that were uncleaned and “major build up” was located on and around prep equipment and areas within that were not from the day’s prep, the report states.
This was a repeat violation.
The inspector said in their report this needs to be fixed immediately and all areas and surfaces need to be deep cleaned immediately.
Bread making equipment was observed to have many layers of buildup of flour grease and had “drippings” of such that it had not been cleaned in a “long time,” the report states.
Ready-to-eat food was not date marked and potentially hazardous, the report states.
Food was being stored on the floor in the freezer when it is required to be at least six inches off the floor.
The floors, walls and ceilings were observed to be dirty that need a deep clean. They reported there are many areas of buildup of ingredients that have not been cleared in some time, and have only gotten worse since the last inspection, the report states.
Doors and windows are left open without screens allowing pest entry. This is also a repeat violation, the report states.
The premises was deemed littered/clutterd and personal items were being stored in food prep areas, the report states.
Mom and Pop’s Diner
Mom and Pop’s Diner was cited with multiple critical violations during their May 1 inspection, according to the report.
The ice machine had moldy and dirty interior surfaces and “biofilm” was observed on the interior plate of the ice maker, the report states.
Soup was left in the microwave overnight.
Rodent droppings were observed within the facility, the report states.
Inspector observed food stored at potentially hazard temperatures; eggs were stored on the prep line on the counter at a temperature of 60 degrees where the necessary storage temperature is 42-46 degrees, the report states.
Ready-to-eat foods were not date marked. Food was stored uncovered in the fridge on the floor in storage and on the prep line, the report states.
The hand wash sink was blocked and not easily accessible for employees.
Food was being stored next to chemicals. Peeling paint was found throughout the facility including in a food cooling area. Floors, ceilings, fans, vents and walls were found to be dirty. The establishment was deemed to be littered/cluttered, according to the report.
Squeeze-In
Squeeze-In received one critical violation during their June 18 inspection regarding proper cooling procedures. Staff was not aware of proper times and temperatures necessary to safely cool foods. Sauces previously in hot-holding units were allowed to cool at room temperature for an hour and a half before being placed in cold-holding units, according to the report.
In addition, sauces were placed in hot-holding units to heat up when opening. There was also an ice bin without a lid in the dining area observed. These are not critical violations.
The Basil
The Basil received one critical violation during their June 26 inspection in that a large pot of peanut sauce prepared the day before was being cooled in the walk-in cooler; according to the health inspector, a large pot is not able to cool quickly enough even with regular stirring.
In addition, the inspector found non-critical violations such as sauces and soups being heated in hot-holding units; sauces and soups in the walk-in cooler without prep or discard dates; storing uncovered foods in the walk-in cooler and freezer; vegetables being prepped in a three-compartment sink with dirty dishes in the next basin; storing vegetables at room temperature; and issues with infrastructure such as a hood in the kitchen area being covered in grease, mold, dirt and grease build up on walls and other non-food contact surfaces, and unshielded lights observed in the kitchen, the report states.
La Sanateca
La Sanateca received one critical violation in that meats were stored above vegetables in cooling units and freezers.
In addition, cut vegetables were being stored uncovered within the reach-in cooler, the report states.
JJ’s Mexican Food
JJ’s Mexican Food in Gardnerville received two critical violations during their May 2 inspection in that a pot of tomatillos was being stored on the ground. The tomatillos were then placed in the left three compartment sink washing bin, which were then considered cross contaminated by the inspector, the report states.
The second violation was that beans cooked the day previously were stored in the refrigerator to cool uncovered which could not have been cooled rapidly enough to prevent the possibility of microbial growth.
In addition, ready-to-eat foods were not date marked and two containers of food were left cooling in the open next to cleaning chemicals, according to the report.
It was also noted that floors, walls and ceilings are damaged or in poor condition and are in need of repair. Ventilation was also determined to be insufficient and more ventilation is needed to prevent steam, odors, smoke and/or fumes.
Hunan Chinese Restaurant
Hunan Chinese Restaurant in Gardnerville received two critical violations during their May 7 inspection in that staff was observed to cut fruit without gloves. In addition, the hand washing sink was blocked and not easily accessible. The sink had several items stored in front of it, according to the report.
In addition, several times in the walk-in freezer were stored uncovered. The interior surfaces of the ice machine were dirty, and cleaning supplies were being stored with food items. Tubs of chicken were being stored on the floor in the dish washing area, the report states.
An “excessive” build-up of grease and food residue was documented on cooking equipment walls behind fryer and piping in hood. Lights are not properly shielded, the report states.
Gold Dust West
Gold Dust West received three critical violations during their May 21 inspection, according to the report.
Raw ground beef was observed to be stored above or with raw steaks, the report states.
The second violation was that the chlorine chemical sanitizing solution for the three compartment dish wash sink was not within concentration levels. The inspector noted they were using a different sanitizer instead of bleach-based sanitizer.
The third violation was that foods were being held above 47 degrees. Pickles, pico, sauces and cheese among other foods were being stored in cold holding units with temperatures documented between 48 to 56 degrees.
In addition, cut fruit was observed stored uncovered in the cooler.
Limes that had been sliced were more than two weeks old and left uncovered within the prep area, the report states.
Oishi Sushi
Oishi Sushi received one critical violation during their July 8 inspection in that staff was cutting fruit without gloves. Gloves were used for prep and pH verification of sushi, however, but staff did not wash hands prior to putting on gloves, according to the report.
Vino’s Pizza
Vino’s Pizza received one critical violation during their June 7 inspection in that cured meats were cut and placed in a salad without the use of gloves.
In addition, buttermilk was stored with a best-by date of June 1 in the walk-in cooler. There was also no proof of a certified food protection manager on site, but employee on site did have food handler’s permits, according to the report.
— All information for the Health Inspection Report (unless otherwise noted) comes from the reports created by Carson City, and is considered by law to be public information.
