Diamonds Casino Sports Bar Snackbar, 1010 E 6th St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Hot dogs at 171F.-Utensils stored proeprly.-Dishwasher at 100 ppm Chlorine. No test strips. Addressed on bar permit.Certified food manager is the same for both snackbar permits.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
|
10/26/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Reach-In 39F.-Hot holding-Hot dogs 157F.-Thongs properly stored.-Dish washer sanitizer at 100 ppm chlorine.
|
8/8/2014 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked.-Hot holding-Hot dogs 162F.-Thongs properly stored.-Dish washer sanitizer at 100 ppm chlorine.-All lights properly shielded.-All items stored at least 6" off the ground.
|
9/9/2013 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility
- General Comments that relate to this Inspection
**Ok to open; operate & issue permit**Facility is only serving hot dogs and limited frozen food (e.g. pot stickers) from behind barHot dogs are kept in reach-in fridge (<=41F) and put in heating unit. Hot dogs are heated to 155F within two hours.Tongs are used to grab buns individually and washed in glasswasher (50 ppm Cl)Frozen foods are kept in freezer (<=0F) and heated in microwave for immediate service to 165FAll cold holding units have thermometers and are cleanThermometer is available to check cooking temperature Handwash clean and stockedUneaten hot dogs are discarded at the end of the shiftPermit is approved for current limited menu
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9/12/2012 | Opening Inspection | 97 |
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