Midtown's restaurant fails in health inspection - Reno Gazette Journal

Four drinking and eating establishments in the Renault area were written between January 16 and 25, including one that failed to check.

Northern Public Health in Nevada, known early as the health department of Washo County, issues four types of inspection assessments:

Pass: Less than three critical violations during verification.
Conditional omission: Three to five critical violations that can be adjusted immediately. The facility may remain open and a revision will arise to “check that all the violations have remained corrected,” according to NNPH’s explanation for the process.
Failure: The restaurant has more than six critical violations that can be adjusted during the inspection. The facility may remain open before reviewing to ensure that all violations have remained corrected.
Close: The restaurant has critical violations that cannot be resolved during the inspection. The establishments reopen by NNPH when the violations are corrected

Below is a sample of critical and non-critical disorders found in mid-January.

Table of Contents

Reno-Sparks restaurants who failed to disrupt their health disorders

Tequila Catador

713 S. Virginia St.

Inconsistent date marking. Boiled chicken, sliced green and open container with arugula stored without date. Several nutritional articles in Coesn-in-Cooler, marked today, but employees said the items were not prepared today.
A container of raw chicken stored on raw steak in the range in a cooler in the kitchen. There is no direct cross -contamination during inspection. The operator moved the chicken during inspection.
Boiled shrimp measured at 135F after cooking. Make sure that raw shrimp is fully prepared to 145F or higher to prevent food carried. Instructs the staff to cook in a long time. Once cooked for a long time, shrimp is measured in 188F.

Romano’s Macaroni Grill

5505 S. Virginia St.

The employee treats raw chicken with gloves with gloves and then proceeds to utensils in use and is prepared to cry ready -to -eat foods with the same gloves.
Puddles with water, large amounts of food and fat debris and the accumulation of dirt throughout the kitchen. The water is observed to collect behind the cooking equipment and around the floor channel, the accumulation of dirt is observed on floors under makeup artists, and on the floor there is debris for food and fat on the floor, on the side of the cooking equipment and the internal makeup units.

US March

1390 S. Virginia St.

The facility scoops the ice and requires a proper washing of ice spoon storage in three sinks on the compartments. The facility lacked the right equipment and washed a spoon with soap and water.
Glass door to reach cooling with non-permanent foods inside 44-49F. Non -durable foods over 41F were discarded during a check as the managed person stated that he usually did not monitor his refrigeration units, but relies on customers to inform them if a device was warm.

Mmmjerky

1625 Sullivan Lane, sparks

Food debris accumulates dehydrator equipment.
Personal drinks stored on marinades in a cooler. In order to prevent the crossed contamination of marinade, the operator must separate personal belongings and groceries to a facility.