By james art 
Sixteen drinking and dining establishments in the Renault area were written in the first half of January, including three 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.
Below is a sample of critical and non-critical disorders found in the first half of January.
Reno-Sparks restaurants are closed due to critical health disorders
Golden flower
205 W. Fifth St.
- Boiled tofu and sliced lettuce, nourishing 70F without stamps over time. The staff failed to articulate when the product was prepared or removed from the refrigerator.
- Several foods stored under the kitchen line makeup unit lacks date brands, including pork bags. It was a repeated violation.
- Six bags of boiled noodles, which the manufacturer instructions require a refrigerator, which is stored below the cook line, which is bought at 70F.
The golden flower passed a subsequent inspection.
Peachy Queens
5303 Louie Lane 4, portable
- The water line burst in the morning. Mobile units cannot work without running water. The facility is independently and will be redirected during repair.
Reno-Sparks restaurants who failed to disrupt their health disorders
The China Bistro Dynasty
1185 California Ave.
- Raw pork belly stored on bread and noodles and containers of raw chicken and beef stored on containers with sauce in cooler.
- The member of the staff of the cooking line was processing boiled egg roll with bare hands.
- Cut the cabbage, boiled broccoli and cooked legumes stored at a counter between 49-53F. Observed cooked beef in a 47F makeup cooler, which the operator said the previous day was prepared.
Wok’s Wok
477 E. Plum Lane
- Black mold on the deflector plate of the ice machine and water dripping on ice. All discarded ice and the deflector plate must be cleaned deep before it can be used again.
- Raw chicken stored on top of the flour container, raw shrimp stored on top of cut carrots, raw chicken stored on top of broccoli.
- Accumulation of food and dirt on and interior equipment. The thick accumulation of food debris under the equipment of the floor, dust and accumulation of walls and shelves.
Tahoe Natural Cafe
10105 veterans Parkway C
- Dried accumulation of eggs on the espresso machine used for cooking an egg as well as in a adjacent wall. Make sure that the equipment does not contain dried accumulation as it can harvest germs.
- Several foods over 41F, including cabbage at 57F, spinach at 45F, purple cabbage at 46F, sour cream at 48F, cooked chicken at 48F, sprouts at 48F. Foods are either discarded or moved to the entrance to cool down to 41F quickly, depending on whether the length of time is outside the temperature can be determined.
Reno-Sparks restaurants with conditional passages on health inspections
7-Eleven
Blvd. 901 TAHOE, tilted village
- Cheeseburgers, sausages, Takitos and Buffalo Chicken, ranging from 104-132F. The entire safety controlled temperature, which is kept hot, must be 135F or above to prevent any nutritional disease. A cunning food is included and then 140F is measured. Adjusted in place.
- Balls used for Hotdog and other hot farms that are only washed once a day for an operator.
Submarine
5150 MAE Anne Ave.
- The accumulation of food debris inside the fridge and by seals. Outside the clean container for storage of dishes is not clean to view and touch
Paleria La Michoakana 2
2275 g St., sparks
- Food foods in a refrigerator that did not label with labels. These foods included Ceviche and opened a cardboard pack of milk.
- Several fruit mixtures for Agua fresco inside the cooler to reach than were measured at 49-50F, the mixtures included a dairy product and cut melons. The cooler was rejected. Adjusted in place.
Renault ignited the evangelical mission
355 Record St.
- The warehouse in the refrigerator, which had a preparation date 11 days before. The purpose/safety temperature should be used or discarded within 7 days to prevent the growth of harmful bacteria such as listeria.
- Several pots of soup observed in the refrigerator for walking with plastic covers for packing on top. These soups did not respond to the cooling parameters. Coatings on top of cooling foods can capture the heat inside the containers and prevent them from cooling down quickly, which can increase the risk of bacterial growth.
Wets
5665 Meadowood Mall Circle
- The facility did not have a date marking system. The elements were marked during the inspection. Adjusted in place.
- Hot guards and cheese in the refrigerator measuring between 48F-55F. The elements were moved to another refrigerator to cool. Adjusted in place.
El Forastero Mexican Food
1370 Sullivan Lane, Sparks
- Raw beef and raw pork, stored on boiled beef, lettuce, tomatoes and bread.
- The facility has a date marking system, but several elements were found without a date or date noted incorrectly.
- Upper hand contact with Hot Dog buns, which is ready for consumption.
Zephyr Wine Bar
15415 Wedge Parkway 105
- The accumulation of dirt inside the ice machine.
- Numerous food items on the menu and in the refrigerator (Focaccia bread, Empanadas, RIB sliders, soups) that are cooked at home and brought. All food must be purchased from a valid health permit or cooked at a facility. The operator dumped all the food during inspection. The facility must discontinue the use of disapproved food and keep invoices for all food, which is purchased and warmed for service.
Mustang store
12155 Interstate 80 e
- Adjust the food and debris on the shelves, on the equipment, interior equipment and on the handles of the equipment.
- Chicken offers and EGGROLLS in hot holding display respectively at 125F and 112F.
1, 2, Tea
199 Damonte Ranch Pkwy. 8n
- The operator did not have a time printing or a visible label indicating when Boba was made or required to be discarded. The operator said Boba was prepared at 11am, stamped to be thrown away at 15:00, adjusted on the spot.
- The manual sink had no hot water at the beginning of the inspection. The operator said the hot water leaks when switched on so that it holds a valve closed during operation. Hot and cold water should always be available to promote frequent hand washing.
Kissho Sushi
1425 George Ferris Drive 161, sparks
- Wash machine in the unusable state to properly accumulate a large amount of mold inside the machine. The warehouse washing equipment must be kept clean and in good working order for proper cleaning and disinfection of food cutlery and food contact surfaces. The facility must discontinue the use of a storage machine and will use three compartment sinks until the storage machine can be restored to a usable state.
- Refrigerator doors and internal refrigeration devices with noticeable accumulation. Several under sinks with mold and mucus accumulation.
Naiab
5000 Meadowood Mall Circle
- Rice and samosa in a steam table with dimensions 110F and 100F.
- Discrepanciating date marking at the facility. Creation has a date marking system, but some elements requiring date markings did not have them.