Inspecciones de restaurantes del condado de Elko

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Little Caesars: 99 Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Do not use spray bottles and wiping cloths to clean surfaces.

Subway (1664 Thomas Gallagher Way): 90

The food manager certification was missing or lapsed. The person in charge was instructed to enroll in an accredited course to become a food protection manager within 30 days. The hand sink in the front food preparation area was only reaching 72 degrees F. Please install a hot water booster or repair the water heater to ensure the hand sink reaches at least 100 degrees F.

Airport 66 Market: 97

Thermometers were not provided in the refrigeration units. Place thermometers in refrigeration units that contain potentially hazardous food. Wash, rinse, sanitize and air dry the soda machine nozzles and pieces.

Airport 66 Snack Bar: 84

Sanitizer buckets were not set up in the food preparation area and near the coffee machine. Foods need to be date marked with the manufacturer's date or discarded within seven days of opening/preparing. Pickles, jalepenos, olives, condiments, cheese and deli meats were either not labeled or expired. A food handler's hair was not properly restrained above the collar. Food handlers must rewash hands when returning from the bathroom before donning gloves. Clean and sanitize the ice machine interior. Replace the Hamilton Beach crockpot with a commercial grade food warmer. Clean mold and bacteria off of the ice machine drip plate. Create a paper log of when it was last cleaned and by whom. Mops must be hung to air dry. Shield the light fixtures in the walk-in freezer and cooler.

Taco Time: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Make sure quaternary ammonia sanitizer is at 200 ppm. Replace worn or broken fryer baskets.

Quality Inn and Suites: 83

There were no test kit or test strips available to test sanitizing residuals or final temperature in the dishwashing machine. Move the refrigerator out of the way of the hand sink in the food preparation area. Stock the hand sink with soap and paper towels at all times. You may not use a bathroom sink in lieu of the hand sink in the food preparation area. Food in the refrigerator was between 43 to 51 degrees F. Adjust the temperature of the unit until it stays at or below 41 degrees F. All foods stored in original containers need to be date marked with the manufacturer's use by date or date marked and used within seven days if the food is made in house, canned or jarred. Label cereals in bulk dispensers. Dispense forks, knives and other implements handle up to prevent contamination.

Great Wall Express: 74

Do not store toxic items such as medicines or cleaning compounds in proximity to food items. A bottle of prescription medication was found in shelving above the work top refrigerator. It was stored in the same bucket as the soy sauce and salt. Wiping cloths must be stored in a bucket with adequate sanitizer concentration. The owner was the only employee who knew how to set up the buckets. Shrimp tails were found in the hand sink. Hand sinks are for handwashing only. Do not do any food preparation in them. Raw chicken was found over ready-to-eat food. Food surfaces were being repeatedly wiped down with cloths that were not sanitized between uses. Salt stored in the soy sauce buckets needs to be properly labeled. All open bags of food need to be stored in sealed containers. With the exception of canned beverage products, all food must be stored six inches from the floor. Bins of raw chicken, shrimp and beef were on the floor of the walk-in refrigerator and bags of onions and cabbage were on the floor of the storage shed. About 15 pieces of raw and cooked meats were being stored uncovered in the walk-in refrigerator that were made on Jan. 14. All scoops need handles. Do not use bowls. Do not store knives in the cracks between the three-compartment sink and the wall. Mops must be hung to air dry. Do not use cardboard on floors to soak up grease and water Clean spills as they happen or use absorbent, durable mats on a daily basis to prevent employees from slipping.

Great Wall Express (followup inspection): 96

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Do not store the strainer between the fryer and the wall. Replace the broken fryer basket. The cardboard floor in the storage shed needs to be replaced with a durable, non-absorbent material.

Odeh's Mediterranean Restaurant: 96

Thermometers were not provided in the refrigeration units. Be sure to set up a sanitizer bucket in the front area. Post your current health permit conspicuously.

Odeh's Mediterranean Restaurant (catering): 100

Hunt Convenience Stores LLC: 99

Mops must be hung to air dry.

Quality Inn and Suites (followup inspection): 100

ELKO — The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Golden Gate Petroleum Restaurant: 100

Golden Gate Petroleum Snack Bar: 100

Golden Gate Petroleum Packaged Foods: 100

Gold Bar: 100

Arctic Circle: 91

The date marking system has improved with each successive visit. However, it still needs work with the sliced cheeses and burger toppings. Repair or replace the cutting board right away.

Ironhorse Food Market: 93

Utensils are not being properly sanitized. Please purchase chlorine test strips to ensure your chlorine/bleach sanitizer concentration reaches 75 ppm. Wash, rinse and sanitize your soda machine nozzles, ice dispenser pieces and coffee machine and pot daily. Purchase a plug for the sink so that you can fully submerge the detachable items. Bagged ice must be labeled with the manufacturer's name and physical address. Wiping cloth buckets containing an adequate amount of sanitizer solution must be set up near the coffee and soda machines and refreshed at least once every four hours. Use the cloths to clean spills near the equipment.

Hunter Ray's Bar: 99

Drainpipes do not have adequate space above the top of the floor sink.

Hunter Ray's Restaurant: 94

Cowboys: 100

Ruby Mountain Brewing Company: 100

Spring Inn Bar: 100

Spring Inn Bar Kitchen: 100

J and A Subs LLC, DBA Quiznos: 96

Food handlers must properly wash hands before putting on or changing gloves. Clean the soda dispenser and inside of the microwave. Pay special attention to the top. Mops must be hung to air dry.

Nevada Youth Training Center Kitchen: 100

Nevada Youth Training Center Retail Warehouse: 100

Rigoberto's Mexican Restaurant: 80

Food handlers may consume beverages only from closed containers with straws. Potentially hazardous raw food of animal origin was stored or displayed above ready-to-eat foods. Cooked chicken was found below raw beef. The date marking system in the establishment is not being properly used or interpreted. Cooked meat must be date labeled if not used that day. There were no thermometers in the refrigeration units. Replace bags and containers with a food grade variety. There is no hand drying device or towels in the men's restroom.

Rigoberto's Mexican Restaurant Catering: 100

Toki Ona Restaurant: 83

Hand sinks are for hand washing only. Do not do any dumping or utensil washing in the hand sink. Hand sinks need to be stocked with paper towels at all times. A temperature of less than 135 degrees F. was found on hot hold items. The date marking system in the establishment is not being properly used or interpreted. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. A number of food items had to be discarded. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Food handlers must not have wiping cloths tucked into belts for wiping surfaces or hands. Only one sanitizer bucket was in use for the whole restaurant. Remove all knife blocks form the restaurant and do not store knives in cracks. Purchase a magnetic knife strip to store your knives. Clean and sanitize the meat grinders, chicken-fried steak tenderizer and meat saw after every use. Clean and sanitize caked on meat. Repair the refrigerator handle that is being held together with duct tape. Fix the drainpipes near the dishwasher and make sure they have adequate space above the floor drain. Clean dirt and debris on the lighting and ventilation in the refrigerator and dishwashing room.

Toki Ona Bar: 93

The inspector observed no hand washing by the food handlers. Do not touch ready-to-eat garnishes with bare hands. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. There was no sanitizer bucket set up in the bar. Clean and sanitize the ice machine interior. Create a paper log to keep track of the cleaning schedule and place it on the ice machine.

R Place Packaged Foods: 99

Clean the dust and debris off the vents in the walk-in refrigerator, walls and ceiling.

R Place Deli: 100

Blair Distributing Inc.: 5 (Manufactured food warehouses are rated on a scale of 1 to 5)

Khoury's Marketplace: 90

Damaged and/or adulterated food is not properly segregated or disposed of. Be sure to segregate dented cans for credit. The temperature on cold hold items was found to be greater than 41 degrees F. Various cheeses and meats were found at temperatures ranging from 47 to 57 degrees F.

Khoury's Marketplace Bakery: 100

Khoury's Marketplace Deli: 89

Do not store raw chicken near or above ready-to-eat foods such as salads. With the exception of canned beverage products, all food must be stored at least six inches from the floor surface. Set up wiping cloth buckets properly and at the start of all shifts. Food handlers must properly wash hands before putting on or changing gloves. Have a heating and air conditioning technician check the hood to ensure that adequate draw is being applied to properly remove smoke, steam vapors and odors from the room and equipment. Clean the hood.

Khoury's Marketplace Butcher Block: 92

The hand sink is not operable or does not have adequate water pressure. The soap dispenser was not dispensing soap. Be sure to restock it once it runs out. Get a hot water booster for the hand sink in the front. The three-compartment sink is not properly maintained. Do not add chlorine with the soap. Be sure to have soap only in the washbasin. An improper plumbing repair was observed. Be sure there is an air gap with the drainpipe that comes out of the ice machine. Clean the drainpipe and repair the leaky pipes under the three-compartment sink.

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Nov. 14

Burger King (2500 Idaho St.): 91

Be sure to continually refresh stickers on foods held at room temperature. The inspector found tomatoes, cheese and lettuce on the cook line that was past its four-hour allowance. Repair the hand sink adjacent to the drive-through-window for employee use immediately. The fixtures are dirty. Please clean the men's and women's bathrooms to sanitary conditions. Mops must be air-dried. Purchase pest control boxes as a preventative measure to help ensure no mice enter the food establishment.

Elko Tesoro Station (Packaged Foods): 93

Utensils are not being properly sanitized. Wash, rinse, sanitize and dry equipment and utensils. Purchase bleach, a dish drying rack and a plastic tub to sanitize your equipment. Provide a covered waste receptacle in the ladies room.

Nov. 15

DG's Restaurant: 86

The temperature was found to be greater than 41 degrees F. on cold hold items. Beef was found at 68 degrees F. and pork ribs were found at 56 degrees F. There was no test kit available to test the sanitizing residuals or final temperature in the dishwashing machine. Food is not being properly thawed. Do not thaw foods on the counter. This is a repeat violation. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Change the buckets every four hours. Store or dispense silverware handle up. Do not store utensils in cracks of equipment.

DG's Bar: 100

Nov. 16

Collective Coffee Roasters: 100

Spoon Me: 100

Nov. 21

Northeastern Nevada Juvenile Detention Center: 98

Food handlers must properly wash hands before putting on or changing gloves. Be sure to use gloves approved by the FDA for food contact.

Nov. 28

The Pine Lodge Bar: 99

Clean and sanitize the ice machine interior.

The Pine Lodge: 98

Food is not being properly thawed. Follow the handout provided regarding proper thawing methods.

Carniceria Los Compadres: 96

Wiping cloths must be stored in a bucket of water with adequate sanitizing concentration. Be sure to change the buckets every four hours. Clean the display cases and below workstations. Clean the floor sink.

Joe's Market: 89

Canned goods were found with the best by date of 2013. Dented cans were also found. Be sure to keep all foods at least six inches from the floor. Clean and sanitize the ice machine interior. Clean and sanitize the cappuccino machine and soda machine at least every two days. Provide a covered waste receptacle in the ladies room.

Cowboys: 92

No test strips were available to test the sanitizing residuals or final temperature in the dishwashing machine. There was no sanitizing rinse in the three-compartment sink. Utensils are not being properly sanitized. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Change the buckets every four hours. Clean and sanitize the ice machine interior. Clean and sanitize the beverage gun and holster. Mops must be hung to air dry.

Nov. 29

Hampton Inn Continental Breakfast: 96

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up the wiping buckets properly and at the start of all shifts. Provide a covered waste receptacle in the ladies room. Used mop water is not being discarded properly after use. Mops must be hung to air dry.

Maverick (1111 Idaho St.): 96

All food must be stored at least six inches above the floor. Clean the soda dispenser. Used mop water is not being discarded properly. Mops must be hung to air dry.

Maverick Deli (1111 Idaho St.): 100

Donuts ‘N’ More: 75

This inspection was performed because of a complaint. A food handler was observed practicing poor personal hygiene while handling food. Food handlers must consume beverages only from closed containers with straws. Food handlers that have hair past shoulder level must have their hair restrained. A food handler did not wash hands during activities in which it was required. The hand sink is inoperable. Food handlers were observed donning gloves without washing hands first. Repair or replace the water heater so that there is a consistent supply of hot water. Do not dump coffee or other substances in the hand wash sink. Raw chorizo was found comingled in a bin with ready-to-eat turkey and other deli meats. Raw egg whites were found on the top shelf of the refrigerator. Chili, potato soup, red velvet cake, canned squash, cream cheese, diced peppers, yogurt, horseradish, potato salad, salami, roast beef, turkey, salsa and egg whites had to be discarded because they were past the expiration dates. Utensils are not being properly sanitized. The hot water temperature sanitation is inadequate. Please refresh the wash rinse and sanitizer water in your dish washing station and sanitizer buckets at least once every four hours. The concentration of your ammonia sanitizer in your ware washing and sanitizer buckets was approximately 50 ppm. Do not make the temperature of your sanitizer solution too hot. Your thermometers are not accurate and need calibration. The internal stem thermometer was broken. Please use thermometers regularly to verify proper cooking temperatures, especially when cooking soups and meat. Refrigeration equipment is inadequate in size and/or number. Purchase an additional freezer and refrigerator so that they are not filled past capacity. Label bulk food with the contents, date received and manufacturer's best by/use by date. Mops must be hung to air dry. Provide a designated area for employee coats, jackets, purses and other personal items. Employee food and drinks must be stored below and away from food, utensils and food-prep areas.

Dec. 3

Donuts ‘N’ More: 100

This was a follow-up inspection.

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Modz Arcade Bar: 100

Modz Arcade Restaurant: 100

Arctic Circle: 81

The person in charge has been instructed to enroll in a ServSafe course and take the exam as soon as it is offered in Elko. The person in charge has also agreed on a monthly inspection compliance schedule. Food handlers must properly wash hands before putting on or changing gloves.

Commercial Casino Main Bar: 93

There were no test trips available to test sanitizing residuals or final temperatures in the dish machine. The utensils were not being properly sanitized. Contact EcoLab to have them repair the machine. Use the three-compartment sink until the dishwasher gets fixed. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Commercial Casino Martini Bar: 100

Commercial Casino Snack Bar: 98

Atwal Gas and Food Deli: 99

The dispensing utensils were not properly stored. Be sure to keep the handle sticking out of the product when in use.

Atwal Gas and Food Market: 100

Teriyaki Madness: 96

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Food handlers must properly wash hands before putting on or changing gloves. Do not nest cleaned equipment or utensils without drying them first.

Pizza Factory: 96

Set up wiping buckets properly and at the start of all shifts. Be sure to change the buckets at least every four hours. Protect single service cup lids and service containers while being dispensed. Repair the soap dispenser or get a pump bottle for the women's restroom.

Ruby Mountain Natural Water: 100

Chin's Cafe: 92

The temperature was found to be greater than 41 degrees F. on cold hold items. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Be sure to change the bucket every four hours. Remove clutter from the back room. Clean the hand sink, refrigeration units and overall in the entire establishment.

Hilton Garden Inn Restaurant: 91

There were no test strips available to test the sanitizing residuals or final temperatures in the dish machine. The dishwasher was not reaching adequate sanitizing concentration. The dishwasher needs to reach 75 ppm for its chlorine sanitizer concentration. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Place sanitizer buckets on the cook line, the prep area and in the bar. Replace broken fryer baskets. Create a paper log of when the ice machine was last deep cleaned. Monthly cleaning is recommended. Provide a cover for the waste receptacle in the ladies room.

Hilton Garden Grill and Bar: 100

Hilton Garden Inn Bar: 100

Hilton Garden Inn Pavilion Pantry: 100

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Sept. 21

Elko Convention and Visitor Authority: 95

The dishwashing machine is not reaching adequate sanitizing concentration.

Elko Conference Center: 100

Elko Convention and Visitor's Bar: 100

Dominoes Pizza: 99

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Sept. 24

Elko Convention and Visitor Authority: 100

Please make sure your chlorine sanitizer concentration reaches 75 ppm. Right now your machine is reaching about 50 ppm, so please adjust the machine accordingly.

Sept. 27

Monkey Sun: 68

The person in charge is not following his or her duties according to Nevada Revised Statutes 446.053 and 444.054. Food contact surfaces are not clean and are not being sanitized. Label bottles and containers containing cleaning compounds as to the contents. There was no sanitizing rinse in use in the three-compartment sink. Food is not properly being thawed. Do not thaw food on the counters or floors at room temperature. Minced garlic must be held under refrigeration. With the exception of canned beverage products, all food must be stored six inches from floor surfaces. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Scoops must have handles for dispensing bulk food. Clean and sanitize food contact surfaces. Clean and sanitize the meat slicer every four hours. Replace the broken fryer basket. Schedule an appointment to have the hood cleaned. Do not use cardboard or clothing to soak up the grease. Spills must be cleaned up as they happen. Clean storage racks of grease residue. The storage area for the mops and chemicals was not kept clean. Provide a designated area for employee coats, purses and other belongings. Do not store them in the food preparation area. Persons unnecessary to the food establishment operation should not be allowed in the food storage or ware washing area. A crib containing an infant that smelled of feces was in the kitchen and a baby high chair was blocking access to the hand sink. Copious personal items such as electronics, toys and personal food were comingled with kitchen items. The restaurant voluntarily closed until noon the following day. The operator has chronically violated state laws. Monkey Sun will be placed on a bi-weekly inspection schedule until compliance is achieved.

Sept. 28

Monkey Sun: 92

Monkey Sun was approved for reopening. Raw shrimp was found over ready-to-eat food. Do not store knives or other utensils in crevices between equipment. Replace broken fryer baskets. Remove all cardboard from the storage racks and underneath other equipment.

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Sept. 5

Best Western Elko Inn: 100

Sept. 6

Evergreen Snack Bar: 99

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Evergreen Catering: 100

Sept. 11

Smokey Vibes: 98

The restrooms do not have self-closing doors. There is no hand drying device or towels. Be sure to keep the hand sink fully stocked.

Sept. 13

Himiko Steakhouse and Sushi: 93

The dishwashing machine is not reaching adequate sanitizing concentration. There was no chlorine sanitizer detected. Please purchase more chlorine test strips and test daily. Wiping cloths must be stored in a bucket of water with adequate sanitizing concentration. The food prep sink needs to include an air gap to prevent backflow. Be sure to drape the mop sink hose over the fixture and out of the basin.

Himiko Steakhouse and Sushi Catering: 100

Himiko Steakhouse and Sushi Bar: 99

Clean and sanitize the beverage gun drain line.

Sept. 18

Khoury's Mini Market: 100

Khoury's Mini Market Deli: 98

Turn up the temperature in the hot holding unit.

Home2 Suites: 100

The Watering Hole: 94

There was no sanitizing rinse in use in the three-compartment sink. Clean and sanitize the inside of the ice machine and the beverage gun and holster.

The Watering Hole Bar Kitchen: 98

With the exception of canned beverage products, all food must be stored at least six inches from floor surfaces.

Sept. 19

DAG Enterprises: 93

Contact Ecolab and be sure rinse temperatures reach 120 F. Wash dishes in the back until the temperature is corrected. Do not nest cleaned equipment or utensils without first drying them. Repair the floor near the ice bin.

Himiko Steakhouse and Sushi restaurant: 100

DG’S: 91

Follow the handout provided regarding refrigerator organization. Raw beef was found above ready-to-eat food. Use food grade bags, not grocery gags, to store products. Clean and sanitize the juice machine. Repair the roof above the dishwashing area.

August 6

Lone Mountain Station Restaurant: 94

The dishwashing machine is not reaching adequate sanitizing concentration. No chlorine sanitizer was present when tested with chlorine test strips. Please have the dishwasher serviced immediately. In the meantime, an emergency wash, rinse and sanitize station was set up in the two-compartment sink. The dishwasher must be fixed by August 8. Have the service technician call me after the dishwasher is fixed to verify that it was fixed or, if you choose to fix it yourself, send a video of you running the machine and testing the residual water with chlorine test strips. Please remove the plastic and stainless steel knife block from the kitchen. Only use magnetic knife strips.

Lone Mountain Station Bar: 100

Lone Mountain Station Bar: 100

August 23

Desert Sno: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Do not put bleach into your direct water line. Do not dump your gray water at your son's house. You can obtain hot water from his house to mix your sugar water solution in your trailer if the house is serviced by city water and not a well.

Pizza Hut: 97

A leaky faucet was observed. Improper plumbing was observed. Please repair all leaky faucets as soon as possible. The hand sinks only had cold water valve working. Please clean or dust off the roof of the walk-in refrigerator, vents and fan blades. Purchase scrubbing brushes to clean grease off of storage shelving. Don't just use green scrub sponges because they do not clean grease off of the storage wires very well. Provide a designated area for employee coats, jackets, purses and other personal belongings. All personal drink must have a lid and straw to prevent cross-contamination. Do not drink out of screw top lid bottles.

August 24

Luciano's Restaurant: 93

The date marking system in the establishment is not being properly used or interpreted. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation.

Luciano's Bar: 100

Luciano's Restaurant Catering: 100

Our Store: 100

Papa Murphy's Pizza: 100

August 28

Star Hotel Restaurant: 100

Star Hotel Bar/Service Bar: 93

Organize meat storage as follows from top to bottom: fish and shellfish, pork, beef and poultry.

The Star Hotel Catering: 100

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

July 10

Best Western Elko Inn Packaged Foods: 97

Mops must be hung to air dry.

July 11

Ruby Mountain Pizza Company: 92

Be sure to keep the hand sink fully stocked with disposable towels at all times. Turn up the hot water heater. Flour and sugar bins are not stored at least six inches from the floor surface. Be sure to change the wiping buckets at least every four hours.

China Gardens Restaurant: 97

Replace the fryer baskets. Clean the grease under the fryer. Mops must be hung to air dry.

July 13

Reosage: 99

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Bright's Delights Mobile Unit: 100

July 18

Anytime Ice Cream: 100

Albertson's BBQ: 100

Albertson's Produce: 100

Albertson's Meat Department: 99

Clean the meat slicer paddle.

Albertson's Packaged Foods: 100

Albertson's Deli: 94

Chicken found in the hot holding device was found to be at 109 degrees F and was loaded at 9 a.m. Chicken should have been discarded at 1 p.m. The temperature was taken at 4 p.m. Do not use public shopping carts to transport chicken or other products in the deli to help prevent cross contamination.

Albertson's Bakery: 94

Hand-washing sinks are for hand washing only. Do not do any ware washing or dumping in the hand-washing sink. Replace the worn plastic wrap heat cover.

Spring Creek Trap and Skeet Bar: 100

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

June 27

Farmer Brothers: 100

Goldie's Bar: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizing concentration. Clean and sanitize the ice machine interior and the beverage gun and holster.

Elko Senior Activity Program: 100

Gold Dust West Restaurant: 94

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Please replace the cutting boards on the cook line. The drain pipes do not have adequate space above the top of the floor sink. Please provide weather stripping for the roll-up door in the receiving bay.

Gold Dust West Bar: 98

Fix the dishwashing thermometers to ensure they meet 120 degrees F. Use the three-compartment sink until they are serviced.

Gold Dust West Catering: 100

June 29

Inez's D and D Bar: 100

Desert Rose: 100

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

June 19

The Gallery Bar: 97

The refrigeration equipment is not properly designed for commercial use. Please place all garnishes on ice or in refrigeration. Wiping cloths must be tored in a bucket of water with adequate sanitizer concentration.

Rolberto's Mexican Food: 92

Raw pork was found over ready to eat food. Please be sure to mark all meat, salsas and sauces that are not consumed within 24 hours. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Clean and sanitize the hand-washing sink. The sink must be used for hand-washing only. Do not do any food preparation or dumping in the hand-washing sink. Mops must be hung to air dry.

June 21

Bimbo Bakeries Warehouse: 100

Tacos Las Brisas Service Depot: 95

The hand sink should be used for hand-washing only. Do not dump any food down the hand sink.

Tacos Las Brisas Catering: 100

Ogi Deli: 100

Ogi Deli Bar: 100

Ogi Deli Catering: 100

June 25

Happy Cook's Catering: 100

June 26

Azteca Market: 100

Dos Amigos: 97

There was no soap provided in the bathroom.

Dos Amigos Catering: 100

Fiz Drinks: 100

Holiday Inn Express Restaurant: 95

Prepared foods kept longer than 24 hours must be marked with the original date of preparation.

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

June 1

Stockmen's Hotel Casino Main Bar: 100

Stockmen's Hotel Casino Showroom Bar: 100

June 12

La Unica: 87

The hand sink was not supplied with soap and/or disposable towles. Prepared foods kept longer than 24 hours must be marked with the original date of preparation. Food in the refrigerator must be kept covered. The window screen needs to be repaired.

La Unica Tortilla and Panaderia: 90

The hand sink had towels in it. Be sure to keep it clear. With the exception of canned beverage products, all food must be stored six inches from floor surfaces. Food in the refrigerator must be covered. Clean the inside of the microwave. Put up shield fixtures above the food prep area.

La Unica Market: 94

Cut melons were found at greater than 41 degrees F. Bagged ice must be labeled with manufacturer's name and physical address.

Nav-Elko High Desert Catering: 100

Food Mart: 97

Bagged ice must be labeled with the manufacturer's name and physical address. There was no hand drying device or towels in the bathroom.

June 13

Bowl of Heaven: 98

Please place an internal thermometer in the worktop refrigerator.

June 14

Raley's Supermarket: 99

Please be careful to check best by dates on food served to the highly susceptible elderly population.

Raley's Supermarket Barbeque: 100

Raley's Supermarket Delicatessen: 100

Raley's Supermarket Bakery: 100

Raley's Supermarket Meat Department: 100

Northeastern Nevada Juvenile Detention Center Kitchen: 100

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Pizza Barn: 90

The temperature was found to be greater than 41 degrees F. on cold hold items. Raw ground beef was found at 60 degrees F. and chicken was found past the use by date. The work top cooler needs to be replaced or serviced to working condition. This is the second year in a row with the same violation. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Clean and sanitize the soda nozzles. Place the ice scoop on a tray in the bin. Increase the cleaning frequency of the dough-making machine to once per week. Keep a log of when the ice machine is cleaned and sanitized. Replace breaking plastic food containers with more durable stainless steel containers. The floors are dirty and not being adequately cleaned. Clean floors in the back storage area underneath the storage racks.

Double Dice RV Park Bar and Grill (bar): 89

The hand sink is not accessible for use by food handlers, nor is it properly supplied with soap or disposable towels. Half-and-half and grapefruit juice were found beyond the pull dates. Clean and sanitize the beverage gun and holster.

Double Dice Bar and Grill (restaurant): 89

There were no test strips available to test the sanitizing residuals or final temperature in the dishwashing machine. Thermometers were not placed in conspicuous locations. Do not stock hand soap or chemicals near the food prep sink. A food handler's hair was not properly restrained above the collar. Wiping cloths must be stored in a bucket of water with adequate sanitizing concentration.

Jack-in-the-Box: 100

Taco Bell: 95

Prepared foods kept longer than 24 hours must be marked with the original date of preparation.

KFC: 100

Stockmens Hotel Casino Warehouse: 100

Stockmens Hotel Casino BBQ: 100

Stockmens Hotel Casino Catering: 100

Stockmens Hotel Casino Coffee Shop: 92

The temperature was found to be greater than 41 degrees F. on cold hold items. Wiping cloths must be stored in a bucket of water with adequate sanitizing concentration. Do not reuse single-service or single-use articles. Replace the cutting board closest to the refrigerator on the cook line.

Stockmens Hotel Casino Main Bar: 95

The dishwashing machine was not reaching adequate sanitizing temperature.

Stockmens Hotel and Casino Showroom Bar: 95

The dishwashing machine was not reaching adequate sanitizing temperature.

The temperature was found to be greater than 41 degrees F. on cold hold items. Wiping cloths must be stored in a bucket of water with adequate sanitizing concentration. Do not reuse single-service or single-use articles. Replace the cutting board closest to the refrigerator on the cook line.

McMurtrey's Pub (restaurant): 95

The dishwashing machine was not reaching adequate sanitizing concentration.

McMurtrey's Pub (bar): 98

Wiping cloths must be stored in a bucket of water with adequate sanitizing concentration. Single service articles must be stored at least six inches from the floor surface.

Scoreboard Sports Lounge and Casino: 98

The thermometer in the dishwasher was broken.

Scoreboard Sports Lounge and Casino (snack bar): 100

Chef Cheng's Chinese Restaurant: 65

The hand sink is inoperable and it is not properly supplied with soap or disposable towels. Canned goods were dented and should be discarded. Chicken was found above ready-to-eat food. Prepared foods kept longer than 24 hours must be marked with the original date of preparation. Do not store toxic items such as medicine or cleaning compounds in proximity to food items. The refrigeration equipment is not designed for commercial use. With the exception of canned beverage products, all food must be stored six inches form floor surfaces. Single service articles must be stored at least six inches from the floor surface. Clean inside of the microwave and clean the blood off the freezer floor. Clean the grease under the fryer to prevent a fire. Remove unnecessary clutter and unused equipment from the premises. Get lids for the dumpsters. The floors were dirty and not being adequately cleaned. Replace missing tiles. Clean the vents above the cook area. Take the cardboard off of the shelving. Get a cover for the light above the cooking area.

Ruby Mountain Java LLC: 100

Ruby Mountain Java (mobile unit): 84

The hand sink was not accessible for use by food handlers. The hand sink was filled with potatoes. The date marking system was not being properly used or interpreted. Cheese was found open in the refrigerator next to the stove. There was no disclosure that the establishment is serving undercooked foods of animal origin. The establishment is serving raw tri-tip and ribs. Store the ice scoop in a manner that protects it from contamination.

Hi Discount Liquor Dollar Market: 98

Bagged ice must be labeled with the manufacturer's name and physical address. The soda machine was sticky with syrup.

Frito-Lay Warehouse: 100

Game Changer Golf, LLC: 100

Pepsi Beverage Company: 100

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Townplace Suites by Marriott: 95

The hand sink was filled with apples and not accessible not available for use by food handlers. The apples were voluntarily discarded.

Spring Creek Shell Market: 100

Spring Creek Shell Snack Bar: 95

Label bottles and containers containing cleaning compounds as to the contents.

Dominos Pizza: 95

Do not dump food debris down the hand-washing sink. Cut olives were found in the hand sink.

Jimmy John's (restaurant): 93

No test strips were available to test the sanitizing residuals or final temperatures in the dishwashing machine. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Clean and sanitize the ice machine. Pink bacteria was found on the drip plate of the ice machine.

Jimmy John's (catering): 100

Great Wall Express: 89

Be sure to date and label all foods kept longer than 24 hours. All foods that do not have a label will either be used by or discarded at the close of business tonight. With the exception of canned beverage products, all food must be stored at least six inches form the floor surface. All food in the walk-in refrigerator must be covered. Set up wiping buckets properly and at the start of all shifts. Single-use gloves were not being worn as required to prevent contact with ready-to-eat foods. Weather stripping is needed for the back door to prevent pest activity.

F.I.S.H. Dining Room: 100

F.I.S.H. Retail Warehouse: 100

Dotty's Casino No. (2525 Mountain City Highway): 100

Dotty's Casino Bar Kitchen: 93

The dishwashing machine did not reach adequate sanitizing concentration. There was no sanitizer present. Set up wiping cloth buckets properly and at the start of all shifts. Provide a designated area for employee coats and other personal belongings.

Pizza Hut: 95

A food handler was observed eating while preparing food. Be sure to store food for personal consumption in a designated area.

Bonanza Produce: 99

The shipment-loading door needs weather stripping to prevent pests from entering the facility.

Donuts N More (restaurant): 99

Do not use cardboard on the floor to soak up fryer grease.

Donuts N More (catering): 100

Red Lion Chevron: 97

There was not soap provided. There was visible damage caused by water leakage. Repair the roof in the public restrooms.

Tacos Las Brisas LLC No. 1: 95

The temperature was found to be greater than 41 degrees on cold-hold items. Pork was found at 67 degrees F and eggs and potatoes were found at 54 degrees F. All food was voluntarily discarded.

Tacos Las Brisas No. 2: 90 The temperature was found to be greater than 41 degrees F. on cold-hold items. Shredded pork was found at 55 degrees F and egg and potato mix was found at 55 degrees F. All the food was voluntarily discarded. The establishment date marking system is not being properly used or interpreted. Food in refrigeration of storage must be covered. Single-use gloves were not being changed as required. Food handlers must wash hands before putting on or changing gloves. Post the current health certificate conspicuously.

Express Mart LLC (deli): 100 Express Mart LLC (packaged food): 98

Thermometers were not provided in the refrigeration units.

Starbucks Coffee Company (1744 Mountain City Highway): 98

Do not nest cleaned equipment and utensils without first drying them. Mops must be hung to air dry.

Tiki Hut: 95

Wiping cloths must be stored in a bucket of water with adequate sanitizing concentration. Clean and sanitize the beverage gun and holster. Fix the three-compartment sink. Add door sweep to back door to prevent pests from entering the establishment. Provide hand wash signs at all hand-washing sinks.

Western Folklife Center: 98

Clean and sanitize the beverage gun and holster. Clean the drainpipe in the beverage gun closet to the main door. Post your current health permit conspicuously.

Charlee's Bar LLC: 90 There were no test strips available to test the sanitizing residuals or final temperatures in the dishwashing machine. Thermometers were not provided in the refrigeration units. Clean and sanitize the ice machine interior. Clean and sanitize the beverage gun and holster. Clean the fungus and bacteria out of the ice machine. Replace the cutting board. Mops must be hung to air dry. Provide hand wash signs at all hand-washing sinks.

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Liquidators and More: 95

Damaged and adulterated food is not properly segregated. Be sure to segregate dented cans for credit.

K-Mart: 95

Canned goods are dented. Isolate for credit from supplier or discard.

Khoury's Fresh Market Packaged Foods: 98

Clean the soda dispenser. Be sure to store mops in a way that allows them to air dry.

Khoury's Fresh Market Deli: 90

The temperature was greater than 41 degrees F. on cold hold items. The potato salad and tuna salad were found at 46 degrees F. and 51 degrees F., respectively. Thermometers are not provided in the refrigeration units. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Food handlers must properly wash hands before putting on or changing gloves.

JR's Restaurant: 98

Repair refrigerator doors so that they create a solid seal when closed. Clean the meat slicer to sanitary conditions. Dumpster lids are missing or not closed, exposing trash to weather, vectors and scavenging.

JR's Bar: 99

Clean and sanitize the beverage gun and holster.

United Entertainment Corporation Elko Cinema 6: 96

Please monitor the temperature in the refrigerator containing the pretzel bites, pickles and jalapenos to make sure it stays at or below 41 degrees F. The hand-washing sink needs to be used for hand washing only unless it is washed and sanitized between different tasks. When sanitizing your soda nozzles, be sure to soak them in sanitizer solution.

XP Gaming: 100 Elko RV Park at Ryndon Restaurant: 100 Elko RV Park at Ryndon Packaged Foods: 100 Elko RV Park at Ryndon Bar: 100 Ryndon Gas and Food Snack Bar: 74

Label bottle and containers containing cleaning compounds as to contents. Utensils are not being properly sanitized. Food handlers are not being properly educated in safe food handling practices. A date marking system is not being properly used or interpreted. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Thermometers are not placed in a conspicuous location in the refrigeration units. Do not reuse single serving or single use articles. Food handlers must properly wash hands before putting on or changing gloves. Shield fixtures above the food preparation area.

Ryndon Gas and Food Store Packaged Foods: 92

Cream cheese, cheese sticks, tuna sandwiches, and cheese rounds were found at 48, 47, 47, and 50 degrees F., respectively. Turn temperature down on the unit. With the exception of canned beverage products, all food must be stored at least six inches from floor surfaces. Keep milk off of the floor in the walk-in refrigerator. Clean and sanitize the frazel and cappuccino machine catch trays.

N & I Café: 100 Dotty's Casino Restaurant (Mountain City Highway): 100 Dotty's Casino Bar: 100 Red Lion Inn and Casino Bakery: 100 Red Lion Inn and Casino Catering: 100 Red Lion Inn and Casino Retail Warehouse: 100 Red Lion Inn and Casino Bar: 93

The creamer temperature was found to be 48.9 degrees F. Lettuce was found in a non-food grade bag.

Red Lion Inn and Casino Coffee Garden Restaurant: 88

Food handlers may consume beverages only from containers with straws. Potentially hazardous raw food of animal origin was stored above ready-to-eat food. Raw pork and steak was found above ready-to-eat items. The test strips provided were not the proper type.

Red Lion Inn and Casino Sports Bar: 99

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Red Lion Inn and Casino Satrbucks: 100

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

April 10

Amigo USA Market: 100

April 13

Burger King (Mountain City Highway): 97

Do not nest cleaned equipment and/or utensils without first drying them. Replace worn equipment as specified in the text. The floor sink is dirty or blocked.

April 19

Coffee Mug Restaurant Catering: 100

April 25

Blue Moon Bar: 98

Clean and sanitize the beverage gun and holster and the ice bin.

Blue Moon Restaurant: 66

The hand sink is inoperable or does not have adequate water pressure. Do not dispose of food in the hand sink. Potentially hazardous raw food of animal origin is displayed above ready-to-eat foods. Food contact surfaces are not clean and are not being properly sanitized. Raw shrimp was found over fresh produce. There is no date marking system being used. There are no refrigerator thermometers. Condiments, sliced green onions and tofu need to be stored on ice at or below 41 degrees. The wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Clean and sanitize the ice machine. Replace the crockpot food warmer with commercial grade equipment. Replace scoops in bags of food. The dishwashing machine needs to be cleaned and descaled. The refrigerators, floors and hot holding equipment need to be cleaned and sanitized. The floor sink is dirty or blocked. The walls, ceilings, windows and skylights are not maintained in good repair. Place weather stripping at the bottom of the door to close the gap.

April 26

Boys and Girls Club of Elko: 98

With the exception of canned beverage products, all food must be stored six inches from floor surfaces.

April 30, 2018

Red Lion Aspen's Bar: 100

Red Lion Aspen's Grill: 100

May 2

Blue Moon Bar: 100 (second inspection)

May 5

Blue Moon Restaurant: 99 (second inspection)

The operator worked really hard to deep clean the kitchen, organize items, and repair fixtures. There is still a faint smell of mold or sewage but it is much better. The operator ran a snake and hose down into the city sewer and flushed the line. He is also having a mold remediation specialist inspect the facility.

Replace or clean microwave oven and can opener.

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Blind Onion: 100

Coldstone Creamery: 99

The floors are dirty and not being adequately cleaned. Increase the cleaning frequency. Also, clean the inside of the walk-in-freezer.

Telescope Hotel and Bar: 97

Thermometers were not provided in the refrigeration units. The wiping cloths intended for use on customer tables or food contact surfaces must be sanitized in between uses.

Telescope Lanes/Blind Onion: 84

The temperature on cold hold items was found to be greater than 41 degrees F. The dishwashing machine did not reach adequate sanitizing concentration. Provide single service cup lids and other single service containers while being dispensed. Clean and sanitize the food contact surfaces. A leaky drain was observed near the dishwasher. Fixtures were in poor repair. Adjust both restroom hand sinks so they do not constantly drip. The flooring is not durable and not maintained in good repair. Repair or replace missing tiles.

Elko Dairy Queen Restaurant: 95

The hand sink was not properly supplied with soap and/or disposable towels. This was corrected on site.

Airport 66 Snack Bar: 97

Please make sure to cover or close all frozen food in the walk-in freezer. The dumpster lids were missing or not closed exposing the trash to weather.

Airport 66 Market: 100

Little Caesars: 100

Sierra Java: 100

Subway (Thomas Gallagher Way): 99

Set up wiping cloth buckets properly and at the start of all shifts.

Toki Ona Bar: 100

Toki Ona: 95

Ruby View Pit Q: 100

Arby's: 99

The drainpipes do not have adequate space above the top of the floor sink. Please ensure to indirectly drain the ice machine and provide an air gap for the three-compartment sink.

Costa Vida: 100

Jack-in-the-Box: 86

The food manager certification was missing or lapsed. The person in charge was instructed to enroll in an American National Standards Institute accredited course to become a certified food protection manager within 30 days. At the time of inspection, only one employee at the establishment had passed the exam and was not on site. A person in charge who has passed the exam must be present during the inspection process. The temperature was found to be greater than 41 degrees F. on cold hold items.

McAdoo's Bar: 100

McAdoo's: 91

The dishwashing machine was not reaching adequate sanitizing concentration. Food in the refrigerator or in storage must be kept covered. Single-use gloves were not being changed as required. Food handlers must properly wash hands before putting on or changing gloves.

McAdoo's Catering: 100

Round Table Pizza: 100

Quality Inn and Suites Restaurant: 99

Store clean equipment and utensils in a manner that protects them from contamination.

Sisters Food Service Mobile Unit: 100

Sisters Food Service: 100

Dotty's Support Kitchen: 94

The date marking system in the establishment was not being used or interpreted properly. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Mops must be hung to air dry. The used mop water was not being discarded properly after use. Be sure to store the mop in a way that allows it to dry and discard the water after use.

Dotty's Casino Bar (Spring Creek): 99

Provide hand wash signs at all hand wash sinks.

Dotty's Casino Bar Kitchen (Spring Creek): 94

The dishwashing machine did not reach adequate sanitizing concentration. Use the three-compartment sink until the dishwasher reaches adequate sanitizing concentration consistently. Post your current health permit conspicuously.

Dotty's Warehouse: 100

Machi's Saloon and Grill: 90

Organize meat storage as follows top to bottom: fish, pork, beef and poultry. The eggs were found stored above raw produce. Thermometers were not provided in the refrigeration units. With the exception of canned beverage products, all food must be stored six inches form floor surfaces. Boxed avocados were found on the ground in the walk-in refrigerator. The drainpipes do not have adequate space above the top of the floor sink.

Garibaldi's Bar: 98

Please place ice in the container for cut veggies and garnishes or mark with the time and date and dispose of every four hours.

Garibaldi's: 98

The wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Repair or replace non-food contact surfaces.

Mudd Hut: (Spring Creek): 99

Store the ice scoop in a manner that protects it from contamination.

Machi's Saloon and Grill Bar: 98

Set up wiping cloths properly and at the start of all shifts. The drainpipes do not have adequate space above the top of the floor sink.

Machi's Saloon and Grill Catering: 100

Maverick (Spring Creek): 100

Maverick Snack Bar (Spring Creek): 98

Food handlers must properly wash hands before putting on or changing gloves.

Maverick (Mountain City Hwy.): 95

Time and temperature control foods were found at past the manufacturer's pull dates.

Maverick Bonfire Grill (Mountain City Hwy.): 100

ELKO – The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Feb. 14

Adobe Middle School: 100

Feb. 27

Cook's Fire Oven and Grill Bar: 100

Feb. 27

Cook's Fire Oven and Grill: 100

Feb. 14

Dreez Bar: 99

A leaky drain was observed. The drainpipes do not have adequate space above the top of the floor sink. Be sure to have at least a one-inch gap between the top of the floor sink and the bottom of the drainpipe. Repair the Coke machine leak.

Jan. 31

Dreez: 85

The dishwashing machine does not meet adequate sanitizing concentration. Be sure to check the sanitizer concentration on a more frequent basis. Be sure to segregate dented cans for credit. Single serving articles must be stored at least six inches from the floor surface. Do not nest cleaned equipment or utensils without first drying them. Replace fryer baskets. Clean can opener, walls around the flat top grill, and the floors around the grill. Repair the coving around the dishwasher.

Feb. 14

Dreez Catering: 100

Feb. 9

Elko Grammar School No. 2 kitchen: 100

Feb. 1

Elko High School Warrior Field concession: 100.

Feb 26

Taco Time: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Replace the wire fryer baskets. Both infractions were corrected at the time of the inspection.

Feb. 23

Flag View Intermediate School Kitchen: 98

Do not nest cleaned equipment without first drying them. The floor sink was dirty and blocked. Please clean the floor sink in between the walk-in freezer and the refrigerator.

Feb. 8

La Unica Tortilla and Pandoria: 98

Thermometers are not were not provided in the refrigeration units.

Feb. 13

Mudd Hut, 2198 E. Idaho St: 97

Thermometers were not provided in the refrigeration units. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Feb. 16

Nevada Youth Training Center: 100

ELKO — The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Jan. 18

Arbillaga Catering: 100

Jan. 16

Cabo, bar: 100

Jan. 26

Carniceria Los Compadres, food market: 97

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Inspector comments: Be sure to set up sani bucket at the beginning of each shift and every four hours after (corrected on-site).

Floor sink dirty or blocked. Leaky faucet observed. Inspector Comments: Please clean floor sink and repair leaky faucet in three-comp sink. Walls, ceilings, doors, windows, skylights, and similar closures are not maintained in good repair. Inspector comments: Please clean the walls and replace damaged roof tile.

Jan. 10

Hampton Inn, continental breakfast: 99

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Inspector comments: Be sure to set up sani bucket at the beginning of each shift and every four hours after (corrected on-site).

Jan. 30

J&A Subs, LLC, DBA Quiznos: 94

Dishwashing machine not reaching adequate sanitizing concentration. Inspector comments: Sani pre-mix was not reaching adequate concentration, loose fitting was found and repaired (corrected on-site). Clean and sanitize non-food contact surfaces as specified in text. Inspector comments: Please clean the inside the microwave on the top.

Jan. 26

O’Carroll's LLC, bar: 99

Drain pipes do not have adequate space above top of floor sink. Inspector comments: Be sure there is at least a 1-inch gap between the top of the floor sink and the bottom of the drain pipe.

Comments: Please get a cover for the ice bin.

Jan. 26

O’Carroll's LLC, restaurant: 97

Inspector comments: Be sure to keep all food covered in refrigeration units (corrected on-site). Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Inspector comments: Be sure to store cloths in sani bucket (corrected on-site).

Jan. 30

Odeh's Mediterranean Restaurant, catering: 100

Jan. 30

Odeh's Mediterranean Restaurant, restaurant: 98

Out of compliance: Toilet Facilities: Toilet room(s) enclosed with self-closing doors if applicable; fixtures are clean and in good repair; hand cleanser, sanitary towels/hand drying devices provided; proper waste receptacles provided; covered waste receptacle in ladies room; toilet tissue provided.

Jan. 31

Roy's, meat department: 95

Hand sink is not properly supplied with soap and/or disposable towels. Inspector comments: Be sure to keep hand sink fully stocked with soap (corrected on-site).

Jan. 31

Roy's, packaged foods: 100

Jan. 31

Silver Dollar, bar: 99

Clean and sanitize beverage gun and holster. Inspector comments: Please clean beverage gun and holster.

Comments: Please get the ice bin lid installed.

Jan. 16

Southside Ice Cream, mobile unit: 100

Jan. 26

Spoon Me, restaurant: 95

Inspector comments: Be sure to use hand sink for handwashing only, do not dump anything down the sink (corrected on-site).

Jan. 26

Taqueria Ayala, restaurant: 87

Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry. Inspector comments: Be sure to follow handout provided regarding refrigerator organization; chicken found above ready-to-eat food.

Food in refrigeration or storage must be kept covered. Inspector comments: Be sure to cover all food in refrigeration units.

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Inspector comments: Be sure to set up sani bucket at the beginning of each shift and every four hours after (corrected on-site).

Three compartment sink not properly operated, set up or maintained. Inspector comments: Be sure to wash, then rinse, and then sanitize the dishes in that order.

Clean and sanitize non-food contact surfaces as specified in text. Inspector comments: Remove all cardboard from the storage shelfs and replace with metal racks.

Out of compliance: Garbage and Refuse Disposal: Garbage, grease, recyclable and refuse containers/receptacles are covered and adequate in number, are vermin proof, have proper frequency of removal, and are clean; outside garbage storage area enclosures are properly constructed, have a slab with drain to sewer if cleaned with water and are clean; off-site cleaning of dumpster approved; premises is free of unnecessary articles, nonfunctioning equipment, and litter; cleaning and maintenance equipment is properly stored.

Shield fixtures above food prep area. Inspector comments: Please get light shield for kitchen light near front entrance.

Jan. 4

Wendy's, restaurant: 99

Food handlers nails are of excessive length. Inspector comments: Fingernails. 1. Food employees shall keep their fingernails trimmed, filed and maintained so the edges and surfaces are cleanable and not rough. 2. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.

ELKO — The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Dec. 20

J.J.'s BBQ – Burgers & Brew Bar: 93

Hand sink is inoperable or does not have adequate water pressure or is lacking hot or cold water. Hand sink is not properly supplied with soap and/or disposable towels. No hot water reaching hand sink. Hot water must be restored before bar can operate. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean and sanitize beverage gun and holster.

Dec. 21 (second inspection)

J.J.'s BBQ – Burgers & Brew Bar: 100

Comments: Hot water restored to hand sink. Please be sure it stays fully stocked.

Dec. 20 & 21

J.J.'s BBQ – Burgers & Brew, Catering: 100

Dec. 20

J.J.'s BBQ – Burgers & Brew, Restaurant: 74

Hand sink(s) not accessible for use by food handlers. Be sure to keep all hand sinks are used for handwashing only and are fully stocked at all times. Potentially hazardous raw food of animal origin stored or displayed above ready-to-eat foods. Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry. Raw hamburger stored above vegetables used for salad. Ground beef found above pork. Please refer to handout provided regarding fridge organization. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Please be sure to label all food kept for more than 24 hours. Pest activity in establishment — licensed pest control operator needs [to be] retained. Apparent rodent droppings found, and mouse was observed in the facility. Food is not being properly thawed. With exception of canned beverage products, all food must be stored at least 6 inches from floor surfaces. Food in refrigeration or storage must be kept covered. Be sure to cover all food, including slices of cheese. Please be sure all food is at least 6 inches off of the floor. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean can opener and ALL non-contact food surfaces in the establishment.

Dec. 21 (second inspection)

J.J.'s BBQ – Burgers & Brew, Restaurant: 100

Comments: Pest control company completed inspection and set out traps. Establishment has set up treatment plan for the next year. Pest control will come out to establishment a few times before the new year. Thank you for doing a good job cleaning.

Dec. 27

La Fiesta, Bar: 100

Dec. 27

La Fiesta, Restaurant: 100

Dec. 29

Maverick #510, Deli: 100

Dec. 29

Maverick #510, Market: 100

Dec. 5

Monkey Sun, Restaurant: 85

Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry. Food contact surfaces are not clean and are not being properly sanitized. Specifically, shrimp found below raw chicken. Meat slicer was not cleaned to sanitary conditions. All food out of original containers needs to be labeled. Remove knife block from kitchen. Temperature found greater than 41 degrees F. on cold hold items specified in text. Date marking system in establishment is not being properly used or interpreted. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Minced garlic and cut vegetables must be refrigerated after opening. Put covers on all food in worktop refrigerator to maintain temperatures at or below 41 degrees F. Food is not being properly thawed. Food cannot be thawed on counter at room temperature. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Clean and sanitize non-food contact surfaces as specified in text. Specifically, clean and sanitize hand washing sink and mop sink. Instruct employees to use designated area for personal belongings. (NAC 446.667), Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware-washing areas. Specifically, the owner's two children and all of their toys need to be removed from the kitchen. Do not co-mingle the children's personal food with food or utensils intended to be used in the restaurant.

Nov. 28

Mountain Man Nut & Fruit Co.: 100

Comments: Please monitor pest activity.

Dec. 27

The Pine Lodge, Bar: 100

Dec. 27

The Pine Lodge, Restaurant: 88

Hand sink is not properly supplied with soap and/or disposable towels. Be sure to use hand sink for hand washing only and keep it fully stocked (corrected on-site). No test kit or test strips available to test sanitizing residuals or final temperatures in dish machine (corrected on-site). Be sure to allow all equipment to air dry before storing to prevent nesting. Replace frier baskets and be careful while washing them to prevent further damage. Comments: Please get some beard nets.

Dec. 26

R Place #8, Deli: 97

Store clean equipment and utensils in a manner that protects them from contamination. Do not dry utensils on mat. Please use drying racks. Also, do not place money in dishwashing area because it compromises the sanitary conditions. Three compartment sink must be used to sanitize utensils. Sanitize equipment by immersing in sanitizing solution. Do not just spray down.

Dec. 26

R Place #8, Market: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually (corrected on-site). Clean and sanitize food contact surfaces as specified in text. Specifically, clean soda machine ice dispenser (corrected on-site).

Dec. 21

Ruby 360 Lodge, Bar, Lamoille: 100

Dec. 21

Ruby 360 Lodge, Catering, Lamoille: 100

Comments: No catering has been done or will be done. PIC asked for permit to be closed when permit expires.

Dec. 21

Ruby 360 Lodge, Restaurant, Lamoille: 100

Comments: Please look into getting some box traps to set around the establishment. Very clean. Keep up the great work.

Dec. 11

Subway #3695, Spring Creek: 100

Dec. 13

Williams & Co. Barbecue LLC, Mobile Unit: 99

Provide designated area for employee coats, jackets, purses and other personal belongings (corrected on-site).

Dec. 15

Winners Corner Elko Market: 95

Temperature found greater than 41 degrees F. on cold hold items specified in text. Cheese, burritos, eggs and egg salad sandwiches found at 43F in cooler; all product out of temp voluntarily discarded (corrected on-site). Comments: Remove broken down nonfunctioning equipment from premises, including downstairs equipment.

Dec. 27

Cowboy Joe Coffee Roasters, Snack Bar: 94

Hand sink is not properly supplied with soap and/or disposable towels. Dispensing utensils in food products or dipper wells must have handle up and out of food/water (corrected on-site).

Dec. 27

Cowboys, Bar: 100

Dec. 7

Hilton Garden Inn, Bar: 100

Dec. 7

Hilton Garden Inn, Garden Grill and Bar, Catering: 100

Dec. 7

Hilton Garden Inn, Pavilion Pantry: 100

Dec. 7

Hilton Garden Inn, Restaurant: 97

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean and sanitize ice machine interior. Also, all scoops need handles. Drain pipes do not have adequate space above top of floor sink.

Dec. 19

Iron Horse RV Resort, Packaged Foods: 99

Clean and sanitize ice machine interior.

ELKO — The Elko Daily Free Press obtains environmental health inspections of food establishments through public information requests submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Nov. 29

Al Park Petroleum Food Market: 100

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Dec. 15

Arctic Circle of Elko: 94

Thermometers are not placed in a conspicuous location (corrected on-site). Protect single-service cup lids and other single-service containers while being dispensed (corrected on-site). Do not nest cleaned equipment and/or utensils without first drying them. Clean inside of microwave, ducting above flat top and the floor in the basement. Please complete repair to drive-thru ceiling. Comments: Put less product (tomato, pickles) in hamburger station.

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Nov. 28

Atwal Gas & Food, Deli: 99

Use approved dispensers for all single-service articles. Do not re-use single-service or single-use articles.

Please be sure to store spoons in a way that protects them from cross contamination by storing them with the handle up (corrected on-site).

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Nov. 28

Atwal Gas & Food, Packaged Foods: 99

Clean and sanitize nonfood contact surfaces as specified in text. Please clean the top of the microwave.

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Dec. 21

Bair Distributing Inc., Warehouse: 99

Repair wall as described in text. Specifically, weatherproof loading doors to prevent vectors or vermin entering the facility.

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Dec. 14

Burger King (Idaho Street): 95

Temperature found greater than 41 degrees on cold hold items specified in text. Specifically, food that is left at ambient temperature needs to be disposed of after four hours. Sliced onions cannot be kept for more than four hours (corrected on-site). Comments: Workers were very polite and helpful … .

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Dec. 22

Collective Coffee Roasters, Catering: 100

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Dec. 22

Collective Coffee Roasters, Manufactured Food: 95

No test kit or test strips available to test sanitizing residuals or final temperatures in dish machine. Please get quat test strips from ECOLab. Test strips found in kitchen (corrected on-site).

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Dec. 27

Commercial Casino, Main Bar: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Be sure to change sani bucket every four hours or less. Clean and sanitize beverage gun and holster.

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Dec. 20

Commercial Casino, Martini Bar: 100

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Dec. 20

Commercial Casino, Support Kitchen: 100

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Dec. 20

Commercial Casino, Snack Bar: 100

ELKO — The Elko Daily Free Press obtains environmental health inspections of food establishments through public information request submitted to the Nevada Division of Public and Behavioral Health of the Department of Health and Human Services. Reports are public information, and the selection of reports focuses on food establishments serving Elko and Spring Creek.

Nov. 22

Domino's Pizza, Elko: 100

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Nov. 8

Elko Convention & Visitor's Bar: 100

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Nov. 8

Elko Convention & Visitor's Restaurant: 100

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Nov. 22

Evergreen Elko Catering: 100

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Nov. 22

Evergreen Elko Snack Bar: 100

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Nov. 8

Gold Dust West Bar/Service Bar: 100

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Nov. 8

Gold Dust West Catering: 100

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Nov. 8

Gold Dust West Restaurant: 97

Frozen chicken found stored on ground inside walk in freezer. Chicken was in package and inside of a crate. No sign of contamination. PIC placed chicken on proper shelf. Please store pots/pans so that the food contact surface is facing down.

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Nov. 7

Himiko Steakhouse & Sushi Bar Bar/Service Bar: 94

Dishwashing machine not reaching adequate sanitizing concentration. No chlorine bleach was tested in dishwashing machine. Clean and sanitize beverage gun and holster. Mold and bacteria were found in the gun holster and drip line. Please have it cleaned to sanitary conditions. Soak the beverage gun and holster in sanitizer solution daily (corrected on-site).

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Nov. 7

Himiko Steakhouse & Sushi Bar Catering: 100

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Nov. 7

Himiko Steakhouse & Sushi Bar Restaurant: 82

No test kit or test strips available to test sanitizing residuals or final temperatures in dish machine. Utensils are not being properly sanitized. Hot water temperature sanitization is inadequate.

1. You need to purchase quaternary ammonia test strips (orange) to use to determine wiping cloth bucket sanitizer concentration. 2. There was no sanitizer present in wiping cloth buckets. 3. Knives, rice molds, and rice scoop need to be hot held in water at 135 degrees F or higher to ensure sanitary conditions. Do not store in ice water.

Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry (corrected on-site). Temperature found greater than 41 degrees F on cold hold items specified in text. 1. Specifically, in bottom of work top refrigerator in sushi prep area, about 12 pounds of raw fish and other seafood was found at 55 degrees F. Fish and various condiments found in top of work top refrigerator was at 65 degrees F. Internal thermometer read 47 degrees F. About 10 pounds of raw fish and various seafood in reach-in refrigerator adjacent to work top refrigerator in sushi prep area was found at 50 degrees F. All food was voluntarily discarded and inspector thermometer was verified to be accurate by using the ice bath calibration method. 2. Do not fill food above fill lines. Ensure that condiment food containers are immersed in ice baths to maintain temperatures at or below 41 degrees F. Condiments such as the mayo and cream cheese found at 51 degrees F and voluntarily discarded.

Product is not properly labeled. Label containers of food not in original packaging. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Food equipment not indirectly drained into floor sink. Specifically, sink used to thaw food is directly connected into sewer line and needs to be indirectly drained.

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Nov. 16

Khoury's Mini Mart Deli: 100

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Nov. 30

Luciano's Bar: 100

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Nov. 30

Luciano's Catering: 100

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Nov. 30

Luciano's Restaurant: 93

Label bottles and containers containing cleaning compounds as to contents. Cleaning chemical bottle found not labeled in warewashing area. PIC removed and placed label on bottle (corrected on-site).

Food in refrigeration or storage must be kept covered. Please cover desserts inside of the walk-in refrigeration unit with bottled beers.

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Nov. 8

Papa Murphy's Pizza, Elko: 100

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Nov. 1

Ruby Mountain Natural Water: 100

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Nov. 16

Scoreboard Sports Lounge & Casino Bar, Spring Creek: 99

Drain pipes do not have adequate space above top of floor sink. Please be sure that there is at least a 1-inch gap between the top of the floor sink and the bottom of the drain pipe.

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Nov. 16

Scoreboard Sports Lounge & Casino Snack Bar, Spring Creek: 95

Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Be sure to date label anything kept for 24 hours or more (lettuce) (corrected on-site).

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Nov. 16

Silver Haze BBQ Bar: 97

Do not re-use single service or single-use articles. Be sure to not re-use single serve items.

Do not nest cleaned equipment and/or utensils without first drying them. Be sure you allow dishes to completely dry before putting them on the shelf.

Clean and sanitize non-food contact surfaces as specified in text. Please clean top of the inside of the microwave.

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Nov. 16

Silver Haze BBQ Catering: 100

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Nov. 16

Silver Haze BBQ Restaurant: 97

Do not re-use single service or single-use articles. Be sure to not re-use single serve items (corrected on-site).

Do not nest cleaned equipment and/or utensils without first drying them. Be sure you allow dishes to completely dry before putting them on the shelf.

Clean and sanitize non-food contact surfaces as specified in text. Please clean top of the inside of the microwave.

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Nov. 1

Smith's Food & Drug Center Bakery: 95

Food in refrigeration or storage must be kept covered. Be sure to cover all food.

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Be sure to set up sani bucket/bottle at the beginning of each shift (corrected on-site).

Drain pipes do not have adequate space above top of floor sink. Please be sure there is at least a 1-inch gap between the top of the floor sink and the bottom of the drain pipe.

Floors are dirty and not being adequately cleaned. Increase cleaning frequency. Be sure to move equipment and racks when cleaning.

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Nov. 1

Smith's Food & Drug Center Deli: 93

Do not store toxic items such as medicines, cleaning compounds or other toxic compounds in proximity to food items. Please store cleaning supplies under counters when food is being prepared, not on the counter.

Do not re-use single service or single-use articles. Be sure to only use single serve items once and then discard them.

Clean and sanitize non-food contact surfaces as specified in text. Please clean the inside of the microwave, paying special attention to the top.

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Nov. 1

Smith's Food & Drug Center Meat Market: 94

Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry. Be sure to organize refrigerator properly with shellfish on the top followed by pork then beef and then chicken (corrected on-site).

Product is not properly labeled. Be sure to date label.

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Nov. 1

Smith's Food & Drug Center Packaged Foods: 95

Damaged and/or adulterated food not properly segregated and/or disposed of. Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry. Chicken found with beef; be sure to store it correctly. Be sure to segregate dented cans and return them for credit.

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Nov. 16

The Watering Hole Bar Kitchen: 96

Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Be sure to set up sani bucket at the beginning of each shift and at minimum every four hours after (corrected on-site).

Drain pipes do not have adequate space above top of floor sink. Be sure there is at least a 1-inch gap between the top of the floor sink and the bottom of the drain pipe.

Be sure to store mop in a way that allows it to air dry (corrected on-site).

Floors are dirty and not being adequately cleaned. Increase cleaning frequency. Clean up sugar from soda spill.

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Nov. 16

The Watering Hole Bar: 98

Clean and sanitize ice machine interior. Clean and sanitize beverage gun and holster. Please clean beverage gun and the inside of the ice machine.

Clean and sanitize non-food contact surfaces as specified in text. Please clean the inside of the microwave.

Oct. 3

Ruby Mountain Pizza Co.: 84

No hand washing observed by food handler(s) during activities in which it was required. Hand sink(s) not accessible for use by food handlers. Be sure to wash hands before donning new gloves. Organize meat storage as follows top to bottom: fish and shell fish, pork, beef and poultry. Chicken found on top shelf. Temperature found greater than 41 degrees Fahrenheit on cold hold items specified in text. Tri-tip found at 45 F, chicken found at 45 F all voluntarily discarded. Drain pipes do not have adequate space above top of floor sink. Please be sure there is at least a 1" gap between the top of the floor sink and the bottom of the drain pipe.

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Ruby Mountain Pizza Co. Catering: 100

Oct. 12

Fresh Fare Bistro: 93

Dishwashing machine not reaching adequate sanitizing concentration. Utensils are not being properly sanitized. Three compartment sink set up to sanitize dishes until machine can be fixed. Sanitize coffee maker between uses. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Clean and sanitize food contact surfaces as specified in text. Specifically, meat slicer needs to be cleaned to sanitary conditions.

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Jimmy John's Elko: 100

Oct. 16

Pizza Hut of Elko: 100

Oct. 17

Star Hotel: 91

Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Be sure to date [and] label all food that is to be held for more than 1 day. With exception of canned beverage products, all food must be stored at least 6 inches from floor surfaces. Food found on the floor in walk-in refrigerator. Please clean can opener and the inside of microwave the grill uses. Drain pipes do not have adequate space above top of floor sink. Please be sure there is at least a 1" gap between the top of the floor sink and the bottom of the drain pipe.

Star Hotel Bar: 98

Store ice scoop in a manner that protects it from contamination. Please be sure to store ice scoop with the handle sticking out of the ice to prevent cross contamination. Drain pipes do not have adequate space above top of floor sink. Please be sure there is at least a 1" gap between the top of the floor sink and the bottom of the drain pipe.

Star Hotel Catering: 100

Oct. 18

Lone Mountain Station Restaurant: 96

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean and sanitize food contact surfaces as specified in text. Specifically, clean and sanitize knife holder or get a magnetic knife strip. Place ice scoop in a container or bin that can be cleaned and sanitized daily. Drain pipes do not have adequate space above top of floor sink. Dumpster lids are missing or not closed exposing trash to weather, vectors and scavenging.

Lone Mountain Station Bar: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean and sanitize beverage gun and holster. Also, please be sure to clean and sanitize the beverage gun drain line.

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts. Maintain wiping cloth buckets for use continually. Clean and sanitize food contact surfaces as specified in text. Specifically, clean and sanitize knife holder or get a magnetic knife strip. Place ice scoop in a container or bin that can be cleaned and sanitized daily. Drain pipes do not have adequate space above top of floor sink. Dumpster lids are missing or not closed exposing trash to weather, vectors and scavenging.

R Place Market: 100

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R Place Deli: 100

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Blair Distributing Inc.:100

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Hilton Garden Inn: 100

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Hilton Garden Inn Restaurant: 98

With the exception of canned beverage products, all food must be stored at least six inches from floor surfaces.

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Hilton Garden Inn Great American Grill: 94

Milk was found past the manufacturer's pull date. Clean accumulated grease off the sides of equipment.

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Hilton Garden Inn Elko Pavilion Pantry: 100

Bella's Restaurant and Espresso: 100

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Bella's Espresso House: 100

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Bella's Restaurant Espresso Catering: 100

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Ruby Mountain Brewing Company: 100

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Red Garter Casino Italia Restaurant: 100

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Red Garter Casino Prospector Café: 99

Please fix the walk in freezer to prevent ice buildup.

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Red Garter Casino Sports Bar: 100

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Beans and Brews: 100

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Peppermill, Rainbow and Montego Bay Casino's Concert Hall: 100

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Rainbow Casino Second Street Café and Deli: 100

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Rainbow Casino Bimini Bar: 99

There was a leaky drain observed.

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Rainbow Casino Warehouse: 100

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Rainbow Casino Cabaret Bar: 100

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Rainbow Casino Primo Bar: 99

The floors are dirty and not being adequately cleaned.

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Rainbow Casino Primo Restaurant: 100

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Rainbow Casino Bimini Buffet: 95

The buffet had temperature control problems with some hot and cold foods. The operator will implement time as a control for the cut station.

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Red Garter Casino Entertainment Bar: 99

Fix the overflow drain in the walk in refrigerator.

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Rainbow Hotel Casino Gift Shop: 100

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Rainbow Casino Espresso Bar: 99

Clean up refuse around garbage can area.

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Rainbow Steakhouse: 100

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Rainbow Sports Bar: 99

Repair the hole in the wall.

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Red Garter Casino Entertainment Bar: 99

Fix the overflow drain in the walk in refrigerator.

Cactus Pete's Horseshu Bar: 99

Close hole in the wall of the bar area.

Pancho Villa's restaurant: 100

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Jackpot Golf Club: 100

Chimney Rock Golf Course: 99

Clean and sanitize shelves in storage areas.

March 14

Battle Mountain

Maverik: 100

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Maverik: 92

Onions in the cold hold items was found to be greater than 41 degrees F. With the exception of canned beverage products, all food must be stored at least six inches from the floor surfaces. Have an HVAC technician check the hoods to ensure that adequate CFMs exist to properly remove smoke, steam, vapors, and odors from rooms and equipment.

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Pit Stop: 98

Provide a covered trash receptacle for the ladies room.

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America's Best Value Inn: 97

Thermometers are not provided in refrigeration units. Clean and sanitize non- contact surfaces.

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Super 8 Breakfast: 95

The hand sink is not properly supplied with soap and/or disposable towels.

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McDonald's: 86

Organize meat storage as follows from top to bottom: fish, shellfish, pork, beef, and poultry. Keep eggs on a different shelf from ready-to-eat food. Be sure that the date labeler is working correctly as to make labels legible.

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Super Stop Market: 100

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Super Stop Deli: 94

Organize meat storage as follows from top to bottom: fish, shellfish, pork, beef, and poultry. Keep eggs on a different shelf than ready-to-eat food.

Ruby View Pit Q: 100

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Taqueria Ayala: 82

A food handler was observed improperly washing hands. The hand sink is not properly supplied with soap or disposable towels. The hot holding table rice temperature was found at 117 degrees F. Food is not being thawed properly. When thawing food run under cold water then use or place back into the refrigerator to keep the temperature under 41 degrees F. Use food grade bags only for storing meat and other items. Food stored in refrigeration must be kept covered. Make sure that all single serve items are facing upside down to prevent cross contamination. Provide a covered waste receptacle in the ladies room.

Atwal Gas and Food: 100

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Atwal Gas and Food Deli: 99

Make sure all single serve items are facing upside down to prevent cross contamination.

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Spring Inn Bar: 97

Drainpipes do not have adequate space above the top of the floor sink. Provide a covered receptacle in the ladies room.

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Spring Inn Bar Kitchen: 100

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Carniceria los Compadres: 93

Organize meat storage as follows: fish and shellfish, pork, beef and poultry. Set up wiping cloth buckets properly and at the start of all shifts and have cloths in them. Clean and sanitize the magnet that holds the knives.

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Joe's Market: 91

Please be sure to segregate all dented cans before they go onto the shelf and return cans for credit. Be sure to keep milk and eggs at least 6 inches above the floor. Clean the nozzles on the soda machine and under the individual dispensers. Get a hanger for the mop and avoid storing it in the mop bucket.

Arby's at the Pilot Travel Center: 97

Make sure all single service items are facing upside down to prevent cross contamination. Clean under the soda dispenser. Discard waste water after mopping and hang the mop.

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Pilot Travel Center Snack Bar: 100

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A and I Hardware Sno Shack: 100

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Epic Night Club: 100

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Smith's Food and Drug Center: 100

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Smith's Food and Drug Center: 99

A leaky faucet was observed.

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Smith's Food and Drug Center: 99

Drainpipes do not have adequate space above the top of the floor sink.

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Smith's Food and Drug Store: 99

Please get a hanger for the mop.

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Desert Discount Liquor: 100

Best Western Restaurant: 95

The temperature was found to be greater than 41 degrees F. on some cold hold items. The operator voluntarily discarded the salsa container left out that was labeled, refrigerate after opening.

Ogi Deli Restaurant: 100

Very clean operation and high concern for food safety. Staff was very knowledgeable about procedures to help keep the public safe. Keep up the good work.

Ogi Deli Catering: 100

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Ruby Mountain Pizza Company Catering: 100

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CVS Pharmacy: 98

Provide a covered waste receptacle in the ladies room.

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Our Store: 100

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Ruby Mountain Pizza Company: 100

Fresh Fare Bistro: 100

Mountain View Country Club Restaurant: 100

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Mountain View Country Club Bar: 100

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Mountain View Catering: 100

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Battle Mountain Raceway: 100

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Battle Mountain Raceway No. 2: 100

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Al Park Petroleum, Inc.: 98

Provide a covered waste receptacle in the ladies room.

The Lodge at Pine Valley: 100

Not in operation during inspection. All equipment is clean and there is no sign of animal infestation. All food has been removed. Contact the office when you decide to reopen.

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Lone Tree Remote Camps LLC: 100

Not in operation during inspection. All equipment is clean and there is no sign of animal infestation. All food has been removed. Contact the office when you decide to reopen.

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Spring Creek Fairway Community Center: 100

Al Park Petroleum, Inc.: 98

Provide a covered waste receptacle in the ladies room.

Cabo: 96

Please remove all equipment that is no longer in use from the storage room.

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Odeh's Mediterranean Restaurant: 100

Cee Gee's Bar Kitchen: 89

The hand sink is not accessible for use by food handlers. Please leave the hand sink unobstructed at all times for easy access.

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Cee Gee's Bar Saloon: 99

Set up wiping buckets properly and at the start of all shifts.

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City Club Bar: 100

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Towne Place Suites by Marriott: 100

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9 Beans and a Burrito: 95

The rice and beans were found at temperatures 85 degrees F. All food items that are cooked in advance must be rapidly cooled in an ice bath from 135 degrees to 70 degrees F. within two hours. Then the food must be cooled to 41 degrees within 4 hours. The eggs found in the hot storage units must be stored at temperatures of 135 degrees F. or higher. Please utilize metal containers instead of plastic when cooling food to dissipate the heat rapidly.

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Quiznos: 93

Employees must either discard soups that are not consumed at the end of their shifts or properly implement a cooling protocol to minimize or avoid temperature abuse.

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Boys and Girls Clubs of Elko: 100

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Cool Beans: 100

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Cool Beans Catering: 100

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Quiznos: 93

Employees must either discard soups that are not consumed at the end of their shifts or properly implement a cooling protocol

Spring Creek Shell Market: 100

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La Unica Market: 100

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La Unica Tortilla and Pandoria Bakery: 98

His establishment currently added new food items to their menu. Potentially hazardous foods such as shrimp, beef and tacos are now being served and the operator must obtain a new permit from the health department. Drainpipes do not have adequate space above the top of the floor sink.

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Dotty's Casino No. 35 Bar Kitchen: 100

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Dotty's Casino No. 35 Bar: 100

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Domino's Pizza – Spring Creek: 100

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Spring Creek Shell Snack Bar: 98

Increase cleaning of the ice machine. Please fix the sealing on the door.

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Machi's Restaurant: 100

_____

Machi's Saloon and Grill Catering: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. The flooring is not durable and not maintained in good repair.

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Machi's Bar: 100

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Ramon Zugazaga Catering: 100

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Pair-A-Dice Buffet: 100

_____

Pair-A-Dice Café: 94

The temperature was found to be greater than 41 degrees F. on cold hold items. Please use time as a critical control measure to keep foods safe. The food items at the prep station had temperatures at around 48 degrees F. The items were discarded.

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Club 93 Inc. Warehouse: 99

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Barton's Club 93 Keno Bar: 100

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Barton's Club 93 Sports Bar: 100

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Country Store Market: 100

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Cactus Pete's Canyon Cove Buffet: 100

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Cactus Pete's Team Dining Room: 100

_____

Cactus Pete's Pizza Hut Express: 100

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Red Lion Inn and Casino Starbucks: 99

The ware washing machine must be primed three times before it is used to wash equipment. A sign is posted above the unit indicating what must be done.

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Red Lion Elko Chevron: 100

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Red Lion Casino Bar: 98

Please descale the ware washing machine. Please increase the cleaning frequency of the ice machine.

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Red Lion Inn and Casino Catering: 100

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Red Lion Inn Humboldt Room: 100

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Red Lion Inn Bakery: 100

_____

Red Lion Coffee Garden: 95

The dishwashing machine is not reaching adequate sanitizing temperature. The ceiling tiles in the food prep area were damaged from a water leak. No cross-contamination was observed. This establishment modified its standard operating procedures to enhance temperature control. The temperature of the food items in the buffet and food prep area are all logged into a record keeping system.

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Red Lion Inn Sports Bar: 95

The dishwashing machine is not reaching adequate sanitizing concentration.

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Red Lion Aspen's Grill: 100

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Red Lion Aspen's Bar: 100

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High Desert Lounge: 100

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Elko Senior Activity Program: 100

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Kentucky Fried Chicken: 100

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High Discounts Liquor Dollar Market: 100

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Dos Amigos Restaurant: 100

_____

Dos Amigos Catering: 100

_____

Dos Amigos Bar: 100

Khoury's Fresh Market Deli: 100

One recent Sunday morning, I woke up to a text message from a coworker saying she’d been up all night with her mother in the emergency room.

Her mom had fallen, broken her hip, and was getting admitted to the hospital for surgery. As you can imagine, my colleague was exhausted, worried, and facing some important decisions. Even as her mom was being prepped for surgery, the hospital's care coordinator was asking which rehabilitation facility she should be sent to afterwards.

As a fellow official of the U.S. Centers for Medicare & Medicaid Services (CMS), my associate has a better-than-average understanding of the healthcare system. But she’d never had to find a rehabilitation facility for a loved one. So she turned to an online tool CMS developed to help people find a suitable nursing home when they need one.

The tool is called Nursing Home Compare and you can find it on our www.Medicare.gov website. Just click on the button that says "Find nursing homes." Enter your zip code or city and you can begin your search.

Nursing Home Compare assigns from one to five stars to every nursing facility that participates in Medicare or Medicaid, with five stars being the highest rating. These star ratings give you and your family an easy-to-understand summary of three important dimensions of nursing home quality: health inspection results, staffing information, and quality-of-care.

The goal of our Five-Star Quality Rating System is to help people distinguish between higher- and lower-performing nursing homes. CMS also wants to help nursing homes identify problem areas and to improve their quality.

Nursing facilities receive an overall star rating based on three types of performance indicators, each of which has its own star rating:

Health inspections: Nursing homes that participate in Medicare or Medicaid undergo unannounced, comprehensive inspections about once a year. CMS bases health inspection ratings on the number, scope, and severity of deficiencies found during the three most recent inspections, as well as on results of complaint investigations during the most recent 36 months.

Staffing levels: CMS bases staffing ratings on two components: 1) Registered nurse hours per resident day; and 2) total staffing hours (registered nurse plus licensed practical nurse plus nurse aide hours) per resident day. The staffing measures are adjusted for different levels of resident care needs.

Quality measures: These ratings are based on how a nursing home performs on 16 of the 24 quality-of-care measures currently posted on Nursing Home Compare. The measures reflect whether residents got flu shots, are in pain, or are losing weight. We also look at how well the facility controls pressure ulcers (bed sores), whether it overuses antipsychotic medications, and other indicators of how residents are treated.

A facility's overall star rating is a composite of the ratings on the measures above. The core of the overall rating is the health inspection rating, which is adjusted up if the facility receives high staffing or quality-of-care ratings, or down if those ratings are low.

You can compare multiple facilities on Nursing Home Compare, as my colleague did when looking for the best spot for her mother. But keep in mind that star ratings are intended to be combined with other sources of information (such as a doctor's recommendation) and shouldn't substitute for visiting the nursing home in person. Indeed, after my coworker identified two possible facilities, she visited the one that had an available room and was pleased to learn it had high ratings for food service, something very important to her mother.

At www.Medicare.gov, you’ll also find "compare" websites for hospitals, home health services, dialysis facilities, medical equipment suppliers, and Medicare-approved health and prescription drug plans.

Choosing a nursing home for yourself or a loved one is a complex, personal, and often emotionally draining decision. With that in mind, we developed a detailed brochure, "Your Guide to Choosing a Nursing Home or Other Long-Term Care," which you can find online at https://www.medicare.gov/Pubs/pdf/02174.pdf.

Among other things, the brochure provides a checklist of questions to ask nursing home managers, alternatives to nursing home care, and the legal rights and protections of nursing home residents.

I’m glad to report my colleague's mother is on the mend!

Commercial Casino Snack Bar: 93

A pre-opening inspection revealed several issues that kept the facility from opening as scheduled. The refrigeration equipment must be fully operational prior to opening. The equipment was off during inspection. A leak was observed within close proximity to the three-compartment sink and prep sink. The drainpipes did not have adequate space above the top of the floor sink.

Elko RV Park at Ryndon: 100

Elko RV Park at Ryndon Bar: 100

Elko RV Park at Ryndon Market: 100

Ryndon Country Store Snack Bar: 95

The facility underwent a change in ownership. The new owner needs to enroll in a food safety management course.

Goldie's Bar: 92

The hand sink is not properly supplied with soap and/or disposable towels. The ice bin is in need of cleaning. Please increase the cleaning and sanitizing frequency to minimize pathogen growth.

Gallery Bar: 100

G Bar: 92

The hand sink is inoperable or does not have adequate pressure and is not properly supplied with soap and/or disposable towels. Employees must use the dedicated hand sink for proper hand washing. Set up wiping cloth buckets properly and at the start of all shifts.

Good Time Charlie's: 99

Please use proper test strips for your sanitizing solutions.

Spring Creek Middle School Kitchen: 100

Sage Elementary School Kitchen: 100

Stockmen's Hotel Casino Showroom Bar: 100

Stockmen's Hotel Casino Catering: 100

Stockmen's Hotel Casino BBQ: 100

Stockmen's Hotel Casino Warehouse: 100

Trading Post Market: 95

Recently expired eggs were for sale. The owner voluntarily discarded them.

Outdoor Inn Restaurant: 100

Outdoor Inn Bar: 100

Ogi Deli: 100

Ogi Deli Catering: 100

Liquidators and More: 100

FISH Warehouse: 100

FISH Dining Room: 95

The dishwashing machine was not reaching adequate sanitizing temperature. Water temperatures were only as high as 85 degrees F. The minimum temperature must be 201 degrees F. The owner will use the three-compartment sink until the unit is serviced.

Khoury's Fresh Market: 100

Mudd Hutt in Spring Creek: 98

Set up wiping cloth buckets properly and at the start of all shifts. The drainpipes do not have adequate space above the top of the floor sink.

Muley's Bar and Family Restaurant: 93

Hot hold items were at temperatures of less than 135 degrees F. All food items that have been previously prepared must be cooked to 165 degrees F. and must be stored at a temperature above 135 degrees F. Food items that are stored in the prep station must be stored at temperatures below 41 degrees F.

Muley's Bar and Family Grill Bar: 95

The dishwashing machine was not reaching adequate sanitizing concentration. Please use the kitchenware washing unit until the bar unit is serviced.

Dotty's Casino and Bar No. 37: 100

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Dotty's Casino No. 37 Bar Kitchen: 100

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Hardy Enterprises Store No. 53: 99

Dispose of mop water in the sewer system not on the ground.

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Hardy Enterprises Store No. 53: 100

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Maverick – Spring Creek Market: 100

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Maverik Spring Creek Deli: 99

Bagged ice must have the address of the store from which it originated, not just the corporate office address. The operator should add the store number to each bag.

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Bowl of Heaven: 100

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Rolberto's Mexican Food: 95

Potentially hazardous raw food of animal origin was stored or displayed above ready-to-eat-foods.

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Natural Nutrition Market: 95

Do not store chemicals above single serve containers or the refrigerator unit. The operator corrected this on site.

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Stockmen's Hotel Casino Coffee Shop: 95

One refrigeration unit was holding at around 43 degrees Farenheit. The operator had a technician already scheduled to come in.

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Stockmen's Hotel Casino Main Bar: 89

Limes, lemons and olives were found out of temperature control in the bar. The operator will be switching to adding more ice to the cold holding unit or switching to time as a control and replacing items every four hours or less. The hand sink was not properly supplied with disposable towels or soap. The floor sink was dirty or blocked. An improper plumbing repair was observed.

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Rigoberto's – Carlin: 83

The Food Manager Certification is missing or lapsed. Please complete the food safety management course within 45 days from today. The hand sink is inoperable or does not have adequate water pressure or is lacking hot or cold water. The hand sink is not properly supplied with disposable towels or soap. Please implement a wash, rinse and sanitize protocol at the ware washing station for adequate pathogen destruction.

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The Carlin C Store – Market: 100

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The Carlin C Store – Build a Burger: 100

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The Carlin C Store – Deli: 98

Please place thermometers at the warmest part of the refrigerator units.

Montello Gas and grocery Market: 10

Sept. 19

Tomato's Italian Grille—Restaurant: 93

A recently expired milk container was found on the premises. The operator voluntarily discarded it. Organize meat storage from top to bottom with fish and shellfish, pork, beef and poultry. Thermometers were not provided in the refrigeration units. The operator replaced them.

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Tomato's Italian Grille – Bar: 95

The hand sink was not accessible for use by food handlers. The operator moved a cart to make it accessible.

Tomato's Italian Grille – Catering: 95

The procedure for "time as a public health control" was not properly approved in advance, implemented or documented. Please document time as a control for potentially hazardous foods that are stored over 41 degrees F.

Four Jacks Casino Bar: 95

Do not store toxic items such as medicines, cleaning compounds or other toxic compounds in proximity to food items.

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Chevron Gas Station: 99

Buildup in the catch basin of the soda fountain needs to be cleaned regularly.

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Sergio's Restaurant: 85

The food manager certification is missing or lapsed. The temperature on cold hold items was found to be greater than 41 degrees F. Cooked bacon was found on the counter at 80 degrees F. Staff was unaware of how long it had been there. Prepared foods kept for longer than 24 hours must be marked with the original date of preparation. Please place a food advisory on the menu or a sign on the premisese warning that eating undercooked eggs or meat may be hazardous to your health.

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Jimmy John's: 100

This is a very clean establishment and the staff is very knowledgeable about food safety.

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Bonanza Produce Company: 100

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Stray Dog Pub and Café: 99

Please secure the gas cylinders in chains so they don't tip over. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

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Stray Dog Pub and Café – Bar: 93

The dishwashing machine was not reaching adequate sanitizing concentration. The operator is utilizing the three-compartment sink until the washing unit is serviced.

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Raley's Supermarket: 95

Some moldy fruit was found in the display. It was voluntarily discarded.

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Raley's Supermarket – Bakery: 99

Dispensing utensils in food products or dipper wells must have the handles up and out of food or water.

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Raley's Supermarket – BBQ: 100

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Raley's Supermarket – Deli: 100

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Raley's Supermarket – Meat: 100

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Roy's Market, Wells: 94

Greek yoghurt was found at three days past the pull date. The operator voluntarily discarded it. Food packaging on site must be properly labeled with the name of the food establishment, mailing address of the establishment, list of ingredients in descending order of predominance, the last date for sale, and known allergens should be disclosed.

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Roy's Market – Meat, Wells: 100

The meat employee was very knowledgable about food safety. Keep up the good work.

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Roy's Market – Bakery, Wells: 100

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Roy's Market – Deli, Wells: 100

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Petro Stopping Center – Snack Bar: 100

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Petro Stopping Center – Market: 95

Naked brand juices in the refrigerator were found at 50 degrees F. The operator pulled them until the unit was fixed.

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Family Dollar Store – Wells: 96

Non- temperature control for safety foods

were found past the manufacturor's pull date. The operator voluntarily discarded the expired drink mix and baby food. No soap was provided in the men's restroom. Please ensure the public has access to soap.

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Petro Stopping Center – Deli: 100

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Iron Skillet Restaurant: 100

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Alamo Casino at Petro, Wells: 100

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Burger King, Wells: 100

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Subway, Wells: 100

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Four Jacks Casino Bar: 95

Do not store toxic items such as medicines, cleaning compounds or other toxic compounds in proximity to food items.

McDonald's (Mountain City Hwy.): 99

A leaky drain was observed. Also, the ice machine was not drained to the floor sink. Please find a permanent solution so the machine will drain into the floor sink.

Al Park Conoco Market: 100

Mattie's Bar and Grille—Bar: 97

Clean and sanitize non-food contact surfaces as specified. There is a large hole in the men's restroom. The health permit as posted expired in 2013. Post the current permit.

Mattie's Bar and Grille—Restaurant: 90

Recently cooked bacon was found in the hot holding bin at less than 135 degrees F. The machine was turned up higher to maintain the correct temperature. Cool food from 135 degrees F. to 70 degrees F. in two hours or less. Cool food from 70 degrees F. to 41 degrees F. in four hours or less for a total time not to exceed 6 hours. There was a large bin found in the walk-in refrigerator with an internal temperature of 180 degrees F. Do not store knives or other utensils in crevices between equipment.

Saddle Sore Bar and Grille: 98

The operator was re-using bottles to take orange juice and cranberry juice from larger containers to smaller. There was no written date of transfer. The ice scoop must be kept from falling into the ice. There is significant storage of personal food from the operator in the rest of the facility. Please ensure that this food is not served to the public.

Double Dice RV Park Bar and Grille – Bar: 99

Clean and sanitize beverage gun and holster.

Double Dice RV park Bar and Grille – Restaurant: 99

Store single service containers so that when retrieved by staff the non food surface is the only surface touched.

Donuts N’ Mor: 97

Ultra pasteurized orange juice was found two days past pull date. Cut drains into floor sink under three compartment sink so as to provide at least two inches of clearance.

Donuts N’ Mor Catering: 95

Raw meat in plastic bags was stored in the same bin as ready to eat salami.

Sept. 29 – Oct. 4

Wal-Mart: 95

The temperature was found to be greater than 41 degrees F on cold hold items. The refrigeration unit for the cheeses had a temperature ranging above 45 degrees F. These food items were removed.

Wal-Mart Deli: 95

Food contact surfaces are not clean and are not being properly sanitized. An employee was observed preparing sandwiches on a food contact surface that wasn't sanitized. No sanitation solution was readily available for use at the work stations.

Wal-Mart Meat Market: 100

Wal-Mart Bakery: 100

Pilot Travel Center: 100

Subway—Pilot Travel Center: 100

Eleanor Lemaire Junior High School Kitchen: 100

Eleanor Lemaire Junior High School Concession: 100

Subway – Mountain City Highway: 93

Keep all ice bags off the floor to minimize cross-contamination. Set up wiping cloth buckets properly and at the start of all shifts.

McAdoo's Restaurant: 100

McAdoo's Catering: 100

McAdoo's Bar: 100

August 24 – Sept. 7

Colt Service Center Market: 100

Colt Service Center, Blimpie Sandwiches: 99

The floor sink was dirty or blocked. A puddle of water was found near the ice machine due to improper drainage.

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Telescope Lanes Blind Onion Restaurant: 95

There were no test kit or test strips available to test sanitizing residuals or final temperatures in the dish machine.

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Telescope Hotel and Bar: 100

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Coldstone Creamery: 100

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Wingers Restaurant: 98

This establishment has made some vast improvements since the last inspection. No temperature abuse or cross-contamination was observed. Please replace the worn out cutting boards that are located in the prep station.

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Winger's Bar: 100

Rigobertos: 99

In their pre-inspection before opening the flooring was found to be in poor repair. All refrigeration units are fully functional and the restaurant has been approved to serve the public.

Battle Mountain High School Lunch Program: 100

Mountain City Restaurant: 95

This restaurant is very clean and compliant. The operator needs to complete the American National Standards Institute accredited food safety management course within 45 days.

Mountain City Restaurant Bar: 100

Taylor Canyon Resort Snack Bar: 92

This facility is still under a boil water order from the Nevada Division of Environmental Protection. A sign is posted on the entrance indicating that a boil water order is in place. Bottled water is being served to the public and ice is purchased from a permitted facility. There is no evidence of rodent infestation. The owner is currently working with an environmental engineer to dig a new well behind the establishment. Employees should not conduct ware washing with a non-commercial dishwasher. All ware washing must be done with a three-compartment sink. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Taylor Canyon Resort Bar: 100

Lone Mountain Station Restaurant: 95

The well was tested positive for fecal coliforms. More samples will be taken to confirm that the results are accurate. In the meantime, the operator will only serve bottled water and bagged ice as a precautionary measure. The operator posted a sign indicating that tap water and ice will not be served to the public. The operator will be submitting more water samples next week to the lab for further testing. The Bureau of Safe Drinking Water, a section under the Nevada Division of Environmental Protection, did not approve the water source. The establishment will be changing owners in the next several weeks.

Lone Mountain Station Bar: 93

Water tested positive for fecal coliforms. The operator will not serve tap water or ice to the public until this issue is resolved. Drinks must be served in disposable cups so that exposure to the public is minimized. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Wiping cloths intended for use on customer tables or food contact surfaces must be sanitized in between uses.

Ells Chinatown: 100

Ruby Lake Resort Bar: 100

Ruby Lake Resort Market: 100

Taqueria El Jaguar: 100

August 17 – 25, 2016

Rigobertos: 99

In their pre-inspection before opening the flooring was found to be in poor repair. All refrigeration units are fully functional and the restaurant has been approved to serve the public.

Battle Mountain High School Lunch Program: 100

Mountain City Restaurant: 95

This restaurant is very clean and compliant. The operator needs to complete the American National Standards Institute accredited food safety management course within 45 days.

Mountain City Restaurant Bar: 100

Taylor Canyon Resort Snack Bar: 92

This facility is still under a boil water order from the Nevada Division of Environmental Protection. A sign is posted on the entrance indicating that a boil water order is in place. Bottled water is being served to the public and ice is purchased from a permitted facility. There is no evidence of rodent infestation. The owner is currently working with an environmental engineer to dig a new well behind the establishment. Employees should not conduct ware washing with a non-commercial dishwasher. All ware washing must be done with a three-compartment sink. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Taylor Canyon Resort Bar: 100

Lone Mountain Station Restaurant: 95

The well was tested positive for fecal coliforms. More samples will be taken to confirm that the results are accurate. In the meantime, the operator will only serve bottled water and bagged ice as a precautionary measure. The operator posted a sign indicating that tap water and ice will not be served to the public. The operator will be submitting more water samples next week to the lab for further testing. The Bureau of Safe Drinking Water, a section under the Nevada Division of Environmental Protection, did not approve the water source. The establishment will be changing owners in the next several weeks.

Lone Mountain Station Bar: 93

Water tested positive for fecal coliforms. The operator will not serve tap water or ice to the public until this issue is resolved. Drinks must be served in disposable cups so that exposure to the public is minimized. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Wiping cloths intended for use on customer tables or food contact surfaces must be sanitized in between uses.

Ells Chinatown: 100

Ruby Lake Resort Bar: 100

Ruby Lake Resort Market: 100

Taqueria El Jaguar: 100

Jerman's Restaurant: 100

Jerman's Bar: 100

Happy Cooks Catering: 100

Rigoberto's: 92

The hand sink is not properly supplied with soap and/or disposable towels. Food products are not properly labeled. Food items must be covered to prevent cross-contamination.

N & I Café: 100

JR's Bar: 100

JR's Restaurant: 100

The Merrie Chef: 100

McMurtrey's Pub - bar: 100

McMurtrey's Pub – restaurant: 100

Quality Inn & Suites: 100

Red Dog Saloon, Bar – Jarbidge: 100

Red Dog Saloon, Restaurant – Jarbidge: 100

Outdoor Inn, Bar – Jarbidge: 100

Outdoor Inn, Restaurant – Jarbidge: 100

Good Blends LLC: 100

Round Table Pizza: 100

Cinema 6 Theatres Concessions: 100

Jack in the Box: 98

The sanitizer dispenser is not calibrated correctly. The concentration is too high. Please have this serviced. Management instructed the employees on how to properly test, dilute and retest the solution to ensure proper concentration is achieved until the unit can be serviced.

Arby's: 100

According to the Nevada Department of Health and Human Services, the facility is under new ownership and management and has new staff. The facility is cleaned and well organized. Pest control indicates that there is no evidence of rodents or other pests. The previous issue has been resolved successfully and continued monitoring will occur.

Amigo USA Market: 100

O’Carroll's Restaurant: 87

Food handlers are prohibited from contacting ready-to-eat foods with bare hands. Please ensure that employees are utilizing gloves when they handle ready-to-eat foods. Wash hands in between changing gloves. There were two non-commercial freezers located outside of the restaurant that were not holding proper temperatures. Restaurants must use commercial equipment. The operator voluntarily discarded the thawed food items. There was no evidence of rodent infestation. The operator uses Ecolabs for pest management and records indicated that their last visit was in June. Please utilize professional traps only. The flooring was not durable and not maintained in good repair. A leak was coming from the swamp cooler. The operator will replace the stained ceiling area located near the kitchen. Please note that slow cookers are prohibited.

O’Carroll's Bar: 100

Hampton Inn: 100

The soap dispenser for the hand sink was not yet installed but the employees pointed to the area in which it will be installed. This facility will be utilizing supplies that are ordered through Ecolabs. No violations were cited during this pre-opening inspection.

Wildhorse Resort, LLC: 93

The refrigerator in the kitchen was not holding its temperature to keep foods safe. The recorded temperature during this inspection was at 55 degrees F. The operator will move all of the food items to the walk-in refrigerator that is functioning at full capacity. Set up wiping cloth buckets properly and at the start of all shifts.

Wildhorse Resort, LLC. Bar: 99

Set up wiping cloth buckets properly and at the start of all shifts.

Wildhorse Resort, LLC. Market: 99

Bagged ice must be labeled with the manufacturer's name and physical address.

Guerilla Craft Eats: 100

Trading Post Market: 100

Cactus Pete's Plateau Restaurant: 95

Shellfish was found on the bottom shelf with raw beef on the shelf above. This is the second notice for this violation. Organize meat storage as follows top to bottom: fish, shellfish, pork, beef and poultry. Ensure that all staff is instructed on the proper storage order of foods.

Cactus Pete's Plateau Lounge Bar: 100

Cactus Pete's Pizza Hut Express: 94

Butter was left on the counter overnight. The butter was melting and its temperature was 71 degrees. Cold items should be stored at 41 degrees or lower.

Cactus Pete's Bake Shop: 100

Cactus Pete's Cherry Creek Lounge Bar: 99

Clean and sanitize the ice machine interior and the beverage gun and holster.

Cactus Pete's Entertainment Bar: 100

Cactus Pete's Resort Service Bar: 100

Cactus Pete's Gala Room: 100

Cactus Pete's Sports Bar: 89

The dishwashing machine did not reach adequate sanitizing concentration. The hand sink was not properly supplied with soap or disposable towels. This was corrected at the time of inspection.

Cactus Pete's Warehouse: 100

Pony Express Bar Kitchen: 100

Pony Express Bar: 100

Performance Athletic Club Snack Bar: 100

Costa Vida Fresh Mexican Restaurant: 98

The lid to the bulk flour and rice storage bins is cracked. Repair or replace these non-food contact surfaces. The floor sink under the soda dispenser in the lobby is dirty or blocked.

Coffee Mug Restaurant: 94

There is no consumer advisory for serving under-cooked animal food products. Provide an advisory for items prepared to order such as eggs, burgers and steaks.

Coffee Mug Restaurant Catering: 100

Blue Moon Restaurant: 80

The hand sink is not properly supplied with soap or disposable towels. Keep hand wash sinks supplied at all times with soap and paper towels for ease of use. Waste-water is not properly disposed of. The drain tubes from the soda machine are draining into a bucket at the top of the stairs leading to the basement. Have the drain designed to properly dispose of waste-water repaired immediately to prevent overflow of waste water into the basement area.

Blue Moon Bar: 99

The floor sink is blocked or dirty. The bar area does not operate. The owners store alcohol for service in the restaurant. The bar acts as a waiting area for guests.

El Canon de Juchipila: 100

King Buffet: 89

Products are not properly labeled. All foods must be discarded seven days after preparation if they are not used. Label foods with name and date once the item has been prepared, opened or removed from bulk packaging.

Cactus Pete's Team Dining Room: 100

Cactus Pete's Coffee Shop: 99

The cutting boards are heavily worn. New boards are on order and due to be delivered soon.

Cactus Pete's Canyon Cove Buffet: 99

The hand sink is not properly supplied with disposable towels.

Spring Inn Bar: 100

Spring Inn Bar Kitchen: 100

Atwal Gas and Food Market: 100

Subway – on Thomas H. Gallagher Way: 95

Food handlers must consume beverages only from closed containers with straws. Handlers can only consume beverages in a non-food preparation area.

Sierra Java Snack Bar: 95

Do not allow the mop to sit in dirty mop water inside the mop bucket after use. The mop should be rinsed and allowed to air dry. The dirty mop water should be dumped down an appropriate waste drain such as the mop sink located in the back room.

Toki Ona restaurant: 93

Ranch dressing was found at a temperature above 70 degrees F. The container was placed in a pan of ice but the ice had melted and had not been changed as the day became hotter. An employee discarded the item. Make sure that employees monitor items such as this and change out the ice as needed. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

Toki Ona Bar: 95

Creamer and juice used for the mixer was found to be past the expiration date. An employee discarded the items.

Great Wall Express: 87

Potentially hazardous raw food of animal origin was stored above ready-to-eat foods. Ensure that raw food items thawing in the refrigerator are placed on shelving below ready to eat food items. There was no evidence of contamination.

Remove the sticky flytraps in the dishwashing area that were placed as a preventive measure with the warmer weather. Use seals to eliminate gaps in the screen door to prevent entry of pests. Consult with a pest control provider for food operation approved devices to eliminate the presence of flies.

Little Caesar's Take-Out: 100

Joe's Market: 100

Taqueria Ayala: 100

Carneceria Los Compadres: 100

Airport 66 Market: 95

Do not store medicines, cleaning compounds or other toxic items in proximity to food. Rearrange the shelving area that has cleaning chemicals, food products and paper plates. Ensure that chemicals and lighter fluid are stored below food items.

Airport 66 Market Snack Bar: 95

The test strips for testing sanitizing residuals and final temperatures in the dishwasher were out of date and oxidized. Obtain new test strips with the next order and ensure that all employees know how to use them.

Sue's Fantasy Club: 100

Desert Rose: 100

The bar is cleaned and well organized. Great job.

Mona's Ranch: 100

The bar is clean and organized. Great job.

Roy's, Inc. Market: 100

Roy's, Inc. Market – Meat: 100

Dairy Queen of Elko: 100

Denny's Restaurant: reopening inspection

A pre-opening inspection for Denny's Restaurant was completed in order to grant permission for staff to return and resume operations in the facility. A small kitchen fire occurred June 4 in which fire suppression devices deployed and sprayed the kitchen with extinguishing chemicals. The food present in the kitchen during the event was disposed of and all surfaces were cleaned and sanitized. The establishment is clear to re-open upon approval from the local Fire and Building Departments. Please resume operations once all authorities give approval.

Billie's Custom Cakes: Cottage Food

1195 Court St.

Elko, NV

775-340-1625

Billie Armstrong

Center Nutrition: Nutrition Supplements

1439 Stitzel Rd.

Elko, NV

775-934-9348

Jimmy Center

Design My Paradise: Tree Services

169 Martin Ave.

Spring Creek, NV

775-778-3735

Don and Jonda Purper

Ellsworth Electric, Inc.: Contractor

4425 N. Hwy. 81

Duncan, OK

580-252-2967

Donald and Melodee Ellsworth

Great Basin Automotive: Garage

237 Commercial St.

Elko, NV

775-934-3836

Satonin/Lindsey

Guild Mortgage Co.: Mortgage Services

930 Idaho St.

Elko, NV

775-340-9500

Jimmy John's Elko: Food Delivery/Catering

2560 Mountain City Hwy., 101

Elko, NV

775-778-9999

Jimmy John's Elko

Johnson DVM, Erika: Veterinarian/Mobile Equine Dentistry

824 Thorpe Drive

775-340-9617

Erika M. Johnson

Journey Medicine: Health Consulting and Education Equipment Sales

421 Railroad St., Ste. 205

Blake and Sarah Myers

N and I Café: Café

2596 Idaho St.

Elko, NV

415-615-2758

Chen Yanling

NV Aerial and Ground Productions: Marketing, Design, Aerial Photography, Agriculture Inspections (Home Occupation)

2096 Sierra Drive

Elko, NV

775-388-0165

Shawna Adams

Rain Guard Roofing: Contractor

824 Commercial Ave,

Twin Falls, ID

208-944-4818

Complete Construction, Inc.

Raine Family Towing Roadrunner, Inc.: Towing

994 W. Main St.

Elko, NV

775-777-9454

Raine Family Towing Roadrunner, Inc.

Rucker, Michelle: Massage Therapy

1148 Idaho St.

Elko, NV

775-934-0762

Michelle Rucker

Silver Street Express Lube: Oil Change Services

345 W. Silver St, Ste. 100

775-934-5550

Jose Uribe

Thunderbird Motel: Motel

345 Idaho St.

Elko, NV

775-738-7115

Jyotie and Pravan Kansagra

United Subcontractors, Inc.: Contractor

895 W. 2600 S.

West Valley, UT

801-972-3737

United Subcontractors, Inc.

Winchester Court Limited Partnership: Apartments

1806 Winchester Drive

Elko, NV

208-453-8522

Winchester Court Limited Partnership

#Theselfiespot: Selfie Station (Home Occupation)

3708 Wright Way

Elko, NV

775-397-2778

Jennifer Glasgow

Nevada Youth Training Center Kitchen: 100

Millan Inc. – Discount Liquor: 100

Quiznos – Wells: 100

Shell Food Mart: 100

Great Basin Beverage, LLC Warehouse – Wells: 98

Remove unnecessary clutter and unused equipment from premises. The doors that are located at the shipping and receiving desk are in need of repair. The gaps around the framing can be portals of entry for rodents. The facility uses a licensed pest control company and there was no evidence of rodent infestation. There are traps installed around the perimeter and corners of the facility.

Montello Gas and Grocery Market: 100

Carmen's Black and White Bar and Grill – Restaurant: 100

Carmen's Black and White Bar and Grille – Bar: 100

Montego Bay Pool Bar: 100

Jackpot Combined School Kitchen: 100

Jackpot Combined School Concession: 100

Mudd Hut – Elko: 99

Packaged, baked goods must be labeled to prove they were prepared in an approved food establishment. Food packaged on site must be properly labeled to include name of food establishment, mailing address of food establishment, list of ingredients in descending order of predominance, last date of sale and applicable known allergens shall be disclosed.

Farve LTD dba Taco Time – Elko: 100

Silver Dollar Bar – Elko: 99

Clean and sanitize ice machine interior. Clean and sanitize beverage gun and holster.

Arby's: 100

The critical violation of rodent infestation has been corrected and the restaurant is now open. Halo Pest Control utilized aggressive pest management and they have provided written confirmation of at least 48 hours with absence of activity. All equipment and surfaces inside the kitchen, food storage areas, and front service area have bee cleaned and sanitized.

Spring Creek Horse Palace Kitchen: 93

The hand sink is not accessible for use by food handlers. A large table is located in front of the sink making it hard to access. The facility needs to install a paper towels dispenser near the sink to avoid storing towels on counters to prevent cross contamination.

Jimmy John's: 100

All of the food service equipment is functioning properly. The walk-in refrigerator and freezer are both holding temperatures below 41 degrees F but the thermometers need to be calibrated. Please ensure that hand sinks have soap and towels available for employees before opening. The operator is free to open this facility to the public.

Star Hotel Restaurant: 100

There were considerable improvements since the last inspection that was conducted several months ago. There were eight employees that completed the food safety management certification course. The hand sink was fully operational. All food items were properly labeled and stored in the walk-in refrigerator. The purveyor was conducting an incoming shipment of meats and no temperature abuse was observed during the process. No violations were cited during this inspection.

Commercial Casino Snack Bar: 100

This establishment has been closed for years. The operator requests closure of the permit by EHS.

Commercial Casino Restaurant: 100

This establishment has been closed for years. The operator requests closure of the permit by EHS.

Commercial Casino Martini Bar: 100

Commercial Casino Main Bar: 100

April 27, 2016

Potentially hazardous raw food of animal origin was stored or displayed above ready-to-eat foods. The operator relocated the items. The refrigeration equipment is not properly designed for commercial use. An ice chest is being used for cold holding during service. This method is not ideal and a commercial refrigeration unit is recommended to ensure proper cold holding is achieved.

The floors are dirty and not maintained in good repair. Please implicate a proper sweeping and mopping protocol.

Thermometers are not provided in the refrigeration units.

The dishwashing machine is not reaching adequate sanitizing concentration. The employees must utilize the warewashing unit in the kitchen until this unit is fixed.

The cutting boards are worn and pitted. They need to be replaced so that cross-contamination is minimized. The drain pipes do not have adequate space above the top of the floor sink.

Raw beef must be stored below fish. Lettuce is being stored in a pool of water to keep it crisp. To minimize cross-contamination and the proliferation of pathogens, lettuce must be stored in a dry state. The doors that are located in the rubbish disposal room must be sealed to minimize rodent infestation. There were no test strips available for the ammonia solution.

The establishment needs to ensure that all employees are regularly testing the bleach concentrations in the warewashing units.

Pilot Travel Center #147, Wendover Arby's: 100

Pine Lodge Restaurant: 100

Pine Lodge Bar: 100

J.J.'s BBQ-Burgers & Brew Restaurant: 87

Potentially hazardous raw food of animal origin was stored above ready-to-eat foods. Always store ready-to-eat foods above raw meats and store raw chicken under raw beef. There was no consumer advisory posted about consuming undercooked or raw foods and the establishment is serving undercooked animal food products. There were no self-closing doors on the restrooms in the facility.

J.J.'s BBQ-Burgers & Brew Bar: 100

J.J.'s BBQ-Burgers & Brew Catering: 100

City of Elko – Herarra Field: 95

The Food Manager Certification is missing or lapsed. The operator must take an ANSI accredited food safety management program.

No ware washing is conducted in this facility. The two-compartment sink is the dedicated hand sink. The operator is planning on installing a new hand sink.

Cabo: 100

West Wendover Jr. /Sr. High School Kitchen: 100

West Wendover Jr./Sr. High School Concession: 98

The microwave is dirty. Clean and sanitize non-food contact surfaces.

ELKO — Arby's on Mountain City Highway has been closed by the Nevada Health Division because of an extreme rodent infestation.

"Closed until further notice due to technical issues," reads a sign taped to the door, signed by maintenance.

However, the health inspection states "This establishment is closed by order of the Nevada State Health Division due to extreme rodent infestation. You may not operate until this infestation is resolved completely ..."

The April 28 report cites evidence of mouse infestation. Several pictures were taken of feces throughout the facility and holes were present in the walls, ceiling and shelving units providing modes of entry.

"NSHD suspects a generational infestation is present, as nesting is evident, and fecal matter found in all areas to include food preparation, dry food storage, refrigeration units, and dining areas," said the report.

Additionally, multiple employees, including management, exhibited symptoms such as diarrhea, nausea, headache, fever, and an increase in asthma attacks. They also claim food packages, such as bread, have been chewed open by the rodents.

Employees also sighted rodents on the premises daily.

A representative of the restaurant, who did not identify himself on the phone, would only say the establishment is "working with the health inspector."

Elko Police Lt. Ty Trouten confirmed officers were called to the premises to maintain the peace.

"We did not order the closure," said Barrett Evans, a supervisor with the Environmental Health Section of Nevada Division of Public & Behavioral Health.

"The closure was voluntary by the owner/operator, and the health permit has not been closed out or suspended," he said, explaining the business agreed to remain closed until the issues in the report have been addressed.

Arby's Restaurant received an overall rating of 92 out of 100 in its latest inspection. Longtime owner Mike Franzoia is a former Elko mayor.

Business name: Score out of 100

Jackpot Recreation Center Summer Meal Program: 100

Jackpot Golf Club Snack Bar: 100

Jackpot Golf Club Bar: 100

Cactus Pete's Pancho Villa's Restaurant: 100

Cactus Pete's Horseshu Bar: 95

The hand sink is not properly supplied with disposable towels.

Cucina Fresca, LLC: 100

This is a very simple operation with very little risk. The operator has one refrigerator with dairy products and no abuse was observed during inspection.

City of Elko – Herarra Field: 95

The Food Manager Certification is missing. The operator must take an ANSI accredited food safety management course.

Southside Ice Cream Mobile Unit: 100

WH Ranch, LLC: 92

Chlorine test strips could not be located at time of inspection. Provide evidence that test strips are present at the establishment or have been ordered. Clean and sanitize beverage gun and holster.

Maverick No. 510-BBQ: 100

Maverick No. 510-Deli: 100

Maverick No. 510-Market: 100

Arctic Circle of Elko: 96

The counters, walls and floors need to be thoroughly cleaned and sanitized. Drainpipes do not have adequate space above the top of the floor sink. The floors and walls throughout the facility are old and in need of repair or replacement.

J.J.'s BBQ-Burgers & Brew Catering: 100

J.J.'s BBQ-Burgers & Brew Bar: 100

J.J.'s BBQ-Burgers & Brew Restaurant: 87

Potentially hazardous raw food of animal origin was stored above ready-to-eat foods. Raw chicken and beef were not properly stored and segregated. Always store ready-to-eat foods above raw meats and store raw chicken under raw beef. There were no self-closing doors on the restrooms.

Pine Lodge Bar: 100

Pine Lodge Restaurant: 100

Chimney Rock Golf Course Snack Bar: 90

Please keep the dedicated hand sink clear of any obstruction for easy access. Employees must follow the protocol of wash, rinse and then sanitize in the three-compartment sink. The operator will send more employees to a food safety management class. Currently, only one employee has certification.

Chimney Rock Golf Course Bar: 98

Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Set up wiping cloth buckets properly and at start of all shifts.

Pony Express Bar Kitchen – Jackpot: 74

No person was in charge during the inspection. Employees must be supervised and standards must be enforced daily. The Food Manager Certification is missing. The sanitizer level in the cleaning bucket was inadequate. The three-compartment sink was not properly operated or maintained. Clean and sanitize all handles on refrigeration units and inside refrigeration units holding beer. Floors were dirty and are not being adequately cleaned. Excessive build-up on tubes near the sandwich bar appears to be grease or syrup. Ashes and cigarette butts were present on surfaces behind the bar near the food preparation area. Pizza trays and the cutting board on the sandwich cooler were not properly cleaned and sanitized.

Barton's Club 94 Keno Bar: 90

The hand sink was not properly supplied with soap or disposable towels. Add a door sweep to the rear exit door and close gap at the bottom to prevent entry of pests and outside debris.

Barton's Club 93 Sports Bar: 92

The hand sink was not properly supplied with soap or disposable towels. There were no thermometers in the refrigeration units. Wiping cloths need to be stored in a bucket of water with adequate sanitizer concentration.

Pair-A-Dice Buffet: 100

Pair-A-Dice Cafe: 96

Do not allow employees to stack pies on top of each other without providing a barrier such as plastic wrap. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Remind cooks to not leave towels on counters. Clean the microwave interior, handles and door surfaces.

Club 93 Inc. Warehouse: 95

Add a door sweep to the rear exit door and close the gap at the bottom to prevent entry of pests and outside debris.

China Garden Restaurant – Spring Creek: 93

There was potentially hazardous raw food of animal origin stored or displayed above ready-to-eat food. Raw beef was comingled with raw chicken. Organize meat storage top to bottom with fish, shellfish, pork and beef or poultry. Date label all food items and discard any unconsumed products within seven days of preparation.

Carlin Open Door Senior Center: 100

Azteca Market: 100

Winner's Corner – Elko: 100

Montego Bay Oceano Buffet: 98

Cleaned utensils were nested together without drying them first. The interior of the ice machine needs sanitizing. Maintenance responded to this need immediately.

Southside Elementary School Kitchen: 100

Monkey Sun Restaurant: 89

Potentially hazardous raw meat was stored above ready-to-eat foods. Food contact surfaces are not clean and are not being properly sanitized. The meat slicer had food residue stuck to the back of the blade. Ensure that all surfaces are properly cleaned and sanitized after each use.

Wildhorse Resort Bar: 99

Wiping towels intended for use on customer tables or food contact surfaces must be sanitized in between uses. Set up wiping cloth buckets properly at the start of all shifts.

Wildhorse Resort Market: 99

No critical violations were cited. Bag ice must be labeled with the manufacturer's name and physical address.

Wildhorse Resort Restaurant: 94

The establishment is operating under a limited liability and one of the members has left the business. The kitchen manager has a food safety management certificate, but attests that it will expire in April. She will recertify to stay up to date. The hand sink is not properly supplied with soap and disposable towels.

McDonald's, Wendover: 85

The hand sink is not in good operating condition. The sink needs to be repaired to produce cold water as well as hot to encourage proper hand washing. There was no sanitizing rinse in use in the three-compartment sink. The sanitizer dispenser does not have sanitizer. The dishwashing machine is not reaching adequate sanitizing concentration.

La Fiesta Restaurant: 96

Discussed proper cooling methods for large batches of items such as rice, beans, and soup stocks. Separate into smaller batches and hold under refrigeration, stirring often. Use a temperature log to ensure food temperatures are lowered adequately from 140 F to 70 F within 2 hours and from 70 F to 41 F within 4 hours.

La Fiesta Bar: 100

Burger King, West Wendover: 100

Epic Night Club, West Wendover: 99

Drainpipes do not have adequate space above top of floor sink. Trim drain below three-compartment sink.

Montego Bay Central Bakery, West Wendover: 100

Montego Bay Paradise Grill, West Wendover: 99

Clean and sanitize non-food contact surfaces as specified.

Peppermill/Rainbow/Montego Bay Concert Hall Bar, West Wendover: 100

Montego Bay Sports Bar, West Wendover: 97

Thermometers were not provided in refrigeration units. Knives were stored dirty.

Montego Bay Romanza Restaurant, West Wendover: 98

The cutting board and prep table and rack in the kitchen need to be cleaned and sanitized.

Montego Bay Romanza Bar, West Wendover: 100

Montego Bay Espresso Bar, West Wendover: 98

The sanitizer level was not adequate at the time of inspection. Ensure test strips are available for staff to test and monitor sanitizer levels in buckets. Clean and sanitize the microwave.

Carlin Combined School Kitchen: 99

Dumpster lids are missing or not closed exposing trash to weather, vectors and scavenging.

Carlin Combined Schools Concession: 96

Flooring needs to be sealed with a smooth and non-porous sealant. The coving and weather stripping needs to be used on doors to prevent rodent infestation. The facility is closed for the season and the operator will make repairs before reopening.

Holiday Inn Express, continental breakfast area: 100

Dos Amigos Catering: 100

Dos Amigos Bar: 100

Dos Amigos Restaurant: 96

The chopped vegetables at the prep station had temperatures at 55 degrees F. Discard any food items that are not consumed within 4 hours. If food items are at room temperature 70 degrees F and above, the items must be discarded after 4 hours. Food products are not properly labeled. Date and label all food items and discard them if they are not consumed seven days after preparation. Drainpipes do not have adequate space above the top of the floor sink.

Kentucky Fried Chicken: 100

Smith's Food King: 99

The three-compartment sink in the produce preparation area is being used as a crisper. If employees use the sink for produce preparation the chemical dispenser must be removed to prevent cross contamination. The rolling doors in the shipping and receiving area need sealing to minimize the risk of rodent infiltration.

Smith's Food King, Meat Department: 94

The meat processing room had an ambient temperature of 62 degrees F. Please be diligent in washing and sanitizing all food contact surfaces to minimize pathogen growth. Set up wiping cloth buckets properly at start of all shifts.

Smith's Food King, Bakery: 100

Smith's Food King, Deli: 99

The floor drain was clogged with debris.

Carlin Conservation Camp Market: 98

Coving must be installed on the floor and walls for easier cleaning. The wall air conditioning unit has a defective cord which can pose a fire and safety risk. The issue must be addressed before the spring.

Carlin Conservation Camp Kitchen: 99

The ice machine in the dining area is out of commission. The operator states that the unit will be repaired within a month. The flooring and coving located near the entrance of the kitchen is in need of repair.

The Owl Club: 90

The chopped vegetables in the food preparation area had a temperature reading of 51 degrees F. If food items are stored in temperatures between 41-70 degrees F, they must be discarded within 6 hours. Food products are not properly labeled. Label all food items with dates and discard them if they are not used within 7 days of preparation. Frozen, packaged meats were found on the floor. Food items must be stored at least 6 inches off of the floor.

The Owl Club Bar: 99

Wiping cloths intended for use on customer tables or food contact surfaces must be sanitized in between uses.

Crescent Valley Market: 99

Bagged ice must be labeled with manufacturer's name and physical address.

Luciano's Restaurant Catering: 100

Luciano's Bar: 100

Luciano's Restaurant: 98

The dish washing machine is fully functioning and reaching adequate temperatures, but the external thermometer is not functioning properly. The operator is using an internal thermometer regularly to make sure that the unit is reaching 120 degrees F. The thermometer will be replaced within the week. The flooring is not durable and not maintained in good repair.

Papa Murphy's Pizza: 100

Cowboy Joe's Coffee Shop: 90

The hand sink is not accessible for use by food handlers. Milk stored in the refrigerator had a temperature reading of 51 degrees F. All potentially hazardous foods must be stored at temperatures of 41 degrees F or below.

Crescent Valley Elementary School Kitchen: 90

A food handler was observed preparing ready to eat food with bare hands. Food handlers must utilize gloves. The walk-in refrigerator was not functioning properly. The compressor for the unit stopped working at 7 a.m. Items that were stored in the walk-in refrigerator were voluntarily discarded.

Crescent Valley Senior Center: 100

Crescent Valley Concessions Facility: 100

Arby's Restaurant: 92

Evidence of rodent droppings were found throughout the dry storage area, and under the front counter near the employee entrance door. This evidence indicates a possible infestation. Evidence of professional pest control. Have all areas where droppings are present cleaned and sanitized and have a licensed pest control service the facility within 14 days.

GNC Health Food: 100

Wells Conservation Camp Kitchen: 92

No test strips were available to test the sanitizing residuals or final temperatures in the dishwasher.

New test strips should be purchased with the next supply order.

The serving trays were put away wet.

Do not nest clean equipment or utensils without first drying them.

Repair or replace non-food contact surfaces.

Wells Conservation Camp Market: 100

Moschetti & Sons, Inc. Ice Plant: 100

Wells Combined School Kitchen: 100

Wells Combined School Concession: 100

Wendover Fuels: 100

Peppermill Inn Kitchen: 92

Raw meat was stored above ready to eat foods. Ensure that proper food storage occurs especially with raw items. Food products were not correctly labeled. The dishwasher thermometer did not work properly. Ensure that rinse temperatures reach 180 degrees. This establishment has improved since last inspection.

Poncho and Willie's Cantina-Peppermill: 91

The hand wash station was not clearly designated. A sticker for proper sink designation was provided. Food products were not properly labeled. The ice cream scooper was not stored in a dipper well. The beverage gun and holster need to be cleaned and sanitized.

Poncho and Willie's Restaurant-Peppermill: 95

Food products were not properly labeled. The dispensing utensils in food products or dipper wells must have the handles up. The establishment was advised not to use cups or serving pans as dispensing utensils. Single use gloves were not changed as required. Some equipment from prior use was found with old food debris. Ensure that equipment and surfaces are properly cleaned and sanitized before the kitchen closes.

Café Milano-Peppermill: 100

Espresso Bar-Peppermill: 100

Cabaret Bar-Peppermill: 98

Clean and sanitize the beverage gun and holster. The hand wash sink did not have hot water.

Poker Bar-Peppermill: 92

The hand sink was not properly supplied with soap or disposable towels. Garnishes were not properly labeled or stored. Ensure that garnishes are covered to prevent cross-contamination.

Gift Shop and Liquor Store: 100

Casino Warehouse-Peppermill: 100

Love's Travel Stop—Snack Bar-Wells: 100

Love's Travel Center—Market-Wells: 100

McDonald's at Love's Travel Center-Wells: 98

The sanitizer bucket did not test residual sanitizer level. The business needs to increase the frequency of how often the buckets are renewed throughout the day as needed. The ice machine interior should be cleaned and sanitized.

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Pilot Travel Center- Deli-Wells: 100

Mustang Monument-Bar: 100

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Mustang Monument-Restaurant: 100

Silver Sage Senior Center: 100

Silver Sage Senior Center-Catering: 100

Albertson's Market: 100

Albertson's Bakery: 94

There were no test kit or test strips available to test sanitizing residuals or final temperatures in dishwasher.

The floor sink was dirty or blocked.

Albertson's Meat Market: 95

There were no test kit or test strips available to test sanitizing residuals or final temperature in the dishwasher.

Albertson's Produce: 95

There were no test kit or test strips available to test sanitizing residuals or final temperatures in the dishwasher.

Albertson's Deli: 94

There were no test kit or test strips available to test sanitizing residuals or final temperatures in the dish machine.

The store needs to provide a designated area for employee coats, jackets, purses, and other personal belongings.

Employees should not keep personal food or drinks in refrigeration units with food stored for public use.

Jigg's Bar: 95

A dog was found in the establishment. A cat was found on a table in the bar service area. Pets should remain within the residential area in the back of the bar facility.

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Himiko Steak House and Sushi: 100

Himiko Steakhouse and Sushi-Bar: 100

Ruby Mountain Pizza Co.: 100

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Ruby Mountain Pizza Co. — Catering: 100

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Taco Bell — Elko: 98

Clean and sanitize above and around the beverage dispenser. Remove unnecessary clutter and unused equipment from the premised.

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Red Lion Elko Chevron: 100

Fiiz Drinks: 100

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Hardy Enterprises Store No. 53: 100

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Big Petroleum dba Elko Tesoro Station: 100

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Our Store: 100

Sinfully Delicious LLC: 100

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Sinfully Delicious — Catering: 100

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Star Hotel — Restaurant: 84

The hand sink in the food preparation area must be repaired so that employees can have full access to proper hand washing. The hand sink in the adjacent room was used as a dump sink. Hand sinks must be used exclusively for hand washing only. Raw beef was stored above uncovered pasta. Raw beef was also stored above shellfish. No bleach test strips available. The only test strips available during inspection were quaternary ammonia test strips. The warewashing unit must be tested daily for optimal concentrations of bleach to ensure that pathogens are destroyed. Bleach strips were left for the operator. Food items must be date labeled and discarded after seven days of preparation if they are not consumed.

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Star Hotel — Bar: 95

The hand sink is not properly supplied with soap and/or disposable towels.

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Star Hotel — Caterer: 100

Rigoberto's: 97

Cold preparation items such as sour cream and condiments had temperatures recorded slightly above 41 F. If food temperatures are above 41 F and under 70 F, discard the food items if they are not consumed within six hours. Date label all food items and discard them if they are not consumed within seven days after preparation.

Nevada Restaurant Services Inc. — Service Kitchen

The hand sink is not properly supplied with soap and/or disposable towels. Date label all foods and discard any unconsumed items after seven days of preparation. The door at the entrance of the facility must be sealed.

Nevada Restaurant Services Inc. — Warehouse: 99

Remove unnecessary clutter and unused equipment from the premises.

Denny's Restaurant Elko No. 8758: 94

The food handler was observed improperly washing his or her hands. The bucket in the front service area had not been refreshed at the time of the inspection. The person in charge instructed the employee to correct it immediately upon noticing.

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Crystal Theatre — Snack Bar: 100

Flag View Intermediate School — Kitchen: 94

The dish washing machine appears to be overwhelmed as it is not reaching proper sanitizing rinse temperature toward the end of the shift. The person in charge attests that the machine was reaching proper temperature when tested in the beginning of the shift. Food trays are washed in the machine, and can be dunked inside the third compartment sink with sanitizer solution used for final rinse on large pans. Consider adding a hot water booster to the machine or add a chemical sanitizer additive equipment. The kitchen needs more racks to allow for proper drying of equipment. Pans should be stored in a shingled fashion to promote air circulation and proper drying if time is not allotted before storage occurs. Food trays normally dry well when the final rinse temperature on the machine is at proper temperature. Allow adequate time for drying before stacking and storing food trays.

Himiko Steakhouse & Sushi: 73

Glass cups were found on the food storage shelf in the kitchen. Food waste was dumped in the hand sink in the sushi preparation area. Food preparation was occurring in the hand wash sink in the kitchen. The hand wash stations are to be used for hand washing only. The food handler was found washing hands in the third compartment of the three-compartment sink. Employees must only wash dishes in the three-compartment sink. The PH level on the sushi rice was not at an adequate level. The employee could not properly demonstrate how to test the PH level on the rice. Ensure that employees are trained and testing is conducted with each batch of sushi rice. Bulk mayonnaise must be kept under refrigeration after it is opened. The mayo container was found on the dry storage shelf in the kitchen. The person in charge relocated the product. The food preparation cooler was found at 50 F and raw fish in the cooler found at 48 F. The person in charge stated the food items are rotated every four hours. Ensure these items do not exceed the proper holding temperature for extended periods (no greater than 70 F within six hours). Contact the health department to confirm that corrective training has been conducted on proper cold holding of food products. Several items did not have a label. All items held longer than 24 hours must be date labeled. The thermometer in the display case of the sushi bar was found broken. A thermometer was not present in the preparation cooler in the sushi bar. Several items were found in buckets on the floor of the walk-in cooler, and were not covered for protection. Dirty towels were used to wipe food preparation counters during the inspection. A serving dish/container was used as a scoop and left sitting inside the bucket of sugar. A dispensing utensil should be used and stored with the handles up and out of the product. An employee needed to be instructed to wash his/her hands before donning gloves. Another employee was trying to wash the gloves while on his hands, instead of discarding the used gloves and washing his hands. Ensure that employees understand the proper use of disposable gloves, and hand washing techniques. Dirty utensils were found stored with clean utensils on shelves. Ensure that employees are properly washing and sanitizing all food preparation equipment. The hand wash sink in the kitchen is leaking. Have this repaired as soon as possible. The cooler unit in the front walk area near the entrance must be removed from the premises. There was excessive build-up under large equipment. Increase deep cleaning to prevent excessive build-up of food and grease debris.

Inez's D&D — Bar: 98

The small refrigeration units are not commercially rated equipment and must be replaced when they are no longer operating. The floor sink is dirty or blocked.

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The Brew Bar: 100

9 Beans & A Burrito: 96

Clean and sanitize the ice bin. The hand sink is fully operational but needs some repair. Address the excess clutter in the storage area.

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Khoury's Market Place Spring Creek — Market: 100

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Maverik Country Store No. 237 Elko — 100

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Maverik Country Store No. 237 Elko — Deli: 100

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Boys & Girls Clubs of Elko: 100

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Ogi Deli — Restaurant: 99

Be mindful of any food items that are exposed to ambient temperatures and dispose of all food items that are not consumed within four hours. The same concept applies to food preparation equipment or utensils, which should be washed and sanitized to minimize cross-contamination if being used and exposed to ambient temperatures. Use dedicated sanitizer buckets fro the food preparation area in lieu of the three-compartment sink.

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Ogi Deli — Caterer: 100

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Spoon Me: 99

Set up wiping cloths properly and at the start of all shifts.

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Burger King Elko No. 17211 — Mountain City Highway: 100

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J & A Subs LLC dba Quiznos Elko: 94

Test strips for testing sanitizing residuals were not available. Due to the limited space, the accumulation of clutter is an issue. Dispose of all of your empty boxes regularly to minimize clutter.

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Iron Skillet Restaurant: 100

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Pilot Travel Center No. 692 Wells — Market Deli: 100

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Petro Stopping Centers — Deli: 100

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Petro Stopping Centers — Market: 100

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Petro Stopping Centers — Snack Bar: 100

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Alamo Casino at Wells Petro: 100

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Burger King — Wells: 100

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Subway — Wells: 99

Set up wiping cloth buckets properly and at the start of all shifts.

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Family Dollar Store — Wells: 100

Cavalier Liquor Mini Mart: 100

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Cavalier Liquor Mini Mart — Deli: 100

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Frito Lay Warehouse — Elko: 100

Red's Ranch: 100

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Starbucks Elko — Mountain City Highway: 99

Remove unnecessary clutter and unused equipment from the premises.

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Dotty's Casino Bar No. 37 — Elko: 100

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Cool Beans: 99

Wiping cloths and buckets must be set up properly and at the start of all shifts.

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Cool Beans — Caterer: 100

Muley's Bar & Family Grill — Restaurant: 97

Remember to use test trips to test all sanitizing solutions in the warewashing units and sanitation buckets. This inspection was an improvement from the last annual inspection. Date label all food items and discard them if they are not consumed within seven days. Keep all food items covered so that cross-contamination is minimized.

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Muley's Bar & Family Grill: 100

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Spring Creek Shell — Market: 100

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Spring Creek Shell — Snack Bar: 99

Wiping cloths must be set up properly and at the start of all shifts.

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Domino's Pizza — Spring Creek: 98

Remember to discard any food items that are stored between 41 and 135 degrees Fahrenheit within four hours.

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Domino's Pizza — Elko: 100

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La Unica — Market: 100

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La Unica Tortilla & Panadoria — Bakery: 97

Shelving units and equipment are in need of a thorough cleaning. The operator is in the process of purchasing a rendering bin for proper grease disposal. Flooring is not durable and not maintained in good repair.

Double Dice RV Park Bar and Grill — Restaurant: 100

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Double Dice RV Park Bar and Grill — Bar: 100

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Dotty's Casino No. 91 — Bar Kitchen: 100

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Mudd Hutt — Spring Creek: 97

There are three hand sinks in the establishment. Choose which one will be used exclusively for hand washing only, and stick to that protocol. The ice machine must be washed, rinsed and sanitized more frequently to minimize cross contamination. Set up wiping cloths and buckets properly and at the start of all shifts.

Scott's Foodtown Market: 93

There were seven bottles of expired milk on display to be sold. The operator discarded the expired milk. Be mindful of the expiration dates of the baby food. Infants are included in the high risk population category. Wooden pallets are not acceptable items to store foods in because they are not smooth and non-porous for easy cleaning. The wooden floor in the freezer must be painted or sealed with a smooth and non-porous paint to help minimize microbial growth.

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Scott's Foodtown Meat Market: 87

The hand sink must always be free of obstruction and be used for hand washing only. It must not be used as a sump sink or for any type of ware washing. The meat processing equipment that is used and exposed to ambient temperatures must be washed, rinsed and sanitized every four hours to minimize microbial growth and cross-contamination. The ambient temperature was at approximately 68 F during the inspection. Wiping cloths and buckets must be set up properly and at the start of all shifts. Employees must wash, rinse and sanitize utensils in the three-compartment sink. They could not articulate the order in hierarchy.

Basanti Inc. dba Port of Subs — Elko: 91

The person in charge was not on site at the time of the inspection. The health department could not confirm if food protection manager training has been completed. Confirmation must be sent within 14 days of the inspection. The concentration levels of the sanitizer was too high. This was corrected on site. Keep towels inside the bucket and not sitting on counters or hanging on the sides of the counters. Rotate fresh towels as needed. Sanitizer is not authorized as a replacement for hand washing. Do not nest cleaned equipment and/or utensils without first drying them.

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Raley's Supermarket No. 117 — Elko: 95

Baby formula, medicine, tofu and mushrooms were found pas the expiration date and were voluntarily segregated. the stock will be double checked, rotated, and the items purged as needed.

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Raley's Supermarket No. 117 — Deli: 99

A storage container was used as a scoop for flour in the deli area. Obtain a proper scoop with a handle, and ensure the scoop is stored in a manner that prevents cross-contamination with food products (handles outside of food product).

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Raley's Supermarket No. 117 — Meat: 98

A hand drying device was present, but was jammed at the time of the inspection. Towels were placed on top of the dispenser in the first restroom near the back storage area. Check the dispenser in the preparation of the butcher shop.

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Raley's Supermarket No. 117 — BBQ: 100

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Raley's Supermarket No. 117 — Bakery: 98

The milk cooler under the espresso machine did not have a thermometer.

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G Bar: 92

No test kit or test strips were available to test sanitizing residuals or final temperatures in the dish machine. A small supply was provided. Provide a thermometer in the small refrigeration unit where milk and juice is stored. Clean and sanitize the beverage gun and holster.

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The G — Catering: 100

Nevada Youth Training Center — Warehouse: 100

Nevada Youth Training Center — Kitchen: 100

Spring Creek Elementary School — Kitchen: 99

Be cognizant of the presence of dented cans and discard any that are present in your inventory.

Spring Creek Middle School — Kitchen: 100

Sage Elementary School — Kitchen: 97

Be mindful of changing gloves frequently to prevent cross-contamination. If you touch any items or objects other than food, you must change the gloves. An air gap of 1 inch is needed for the condensate line of the walk-in refrigerator.

Elko Senior High School — Kitchen: 94

Do not use the hand sink as a dump sink. Address the excess clutter that is scattered throughout the kitchen.

Warrior Field: 97

This facility needs more employees to be certified in an accredited food safety management program to attend every concession event. You will have 45 days to complete the course. No critical violation was cited for this deficiency. The ice machine needs to be thoroughly washed and sanitized. Reduce the clutter that is scattered throughout the facility to minimize rodent infestation. The brick walls must be sealed for easier cleaning. All floors and walls must be constructed of a smooth and non-porous material for easier cleaning. The operator will paint the walls before next season.

Pepsi Bottling Group Inc. Warehouse — Elko: 99

Keep all gas cylinders secure in their cages with chains to prevent tipping.

Liquidators & More: 100

FISH Dining Room — Elko: 99

Address the holes on the walls where the hand sink is located. the holes are an easy entryway for rodents.

FISH Warehouse — Elko: 99

Dumpster lids are missing or not closed, exposing trash to weather, vectors and scavenging.

O’Carrolls Inc. — Restaurant: 93

The owner must send more employees to a food safety management certification course so that all shifts are covered. Employees must implement a rapid cooling procedure with any soups that are leftover or cooked in advance. Health department staff left handouts illustrating proper cooling procedures. Meats were not labeled with dates. Raise the drain pipes so that they are at least 1 inch above the rim of the floor sinks to prevent backflow.

O’Carrolls Inc. — Bar: 95

Provide towels for drying hands.

The Merrie Chef: 100

Sergio's Restaurant: 87

The person in charge was provided information regarding the next training course in Elko to become a certified food protection manager. Ensure items are kept covered or wrapped to prevent cross contamination. Follow proper labeling procedures for items held longer than 24 hours. Increase cleaning frequency for handles, doors, etc. on general equipment. Repair or replace broken or cracked tiles as needed.

Carlin C-Store/Build A Burger: 100

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The Carlin C-Store Market: 100

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The Carlin C-Store Deli: 99

Floor drains need to be raised at least 1 inch above the rim of the floor sinks to prevent backflow.

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Dovetail Ranch Bar: 100

La Carreta: 97

Eliminate the excess clutter in the food preparation and storage area. Use test strips for the sanitizing solution.

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La Carreta Snack Bar: 85

The person in charge must complete and pass a food safety management class by Dec. 5. If the operator fails to pass the course, the department may impose a suspension of permit. Produce was found on the floor. Store all food items at least 6 inches off the floor. You must label all of your food items with dates and discard any items that are not consumed within seven days after preparation. Reduce the clutter in the back kitchen and storage area to minimize rodent infestation. Set up wiping cloths properly and at the start of all shifts.

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La Casita Catering: 100

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Taqueria Ayala: 93

Segregate all ready-to-eat foods from all of your raw meats to minimize cross-contamination. Store all of your raw meats at the bottom of refrigeration units. Date label all of your foods. A pipe from the three-compartment sink is leaking and needs to be addressed.

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Carniceria Los Compadres: 95

No soap was found at the hand washing sink. You must have soap, water and towels available for all employees at all times. Only one food protection manager is available. The operator plans on sending more employees to an accredited food safety management class. No cross-contamination or temperature abuse was observed during the inspection.

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Spring Creek High School Kitchen: 100

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Spring Creek High School Concession: 100

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Blach Distributing Co. Warehouse: 100

An area of concern is the cases of beer stacked approximately 25 feet without the use of shelving units. This runs the risk of tipping over and possibly injuring anyone in close proximity. The operator insisted that the stacks are in place due to high turnover of product.

Stray Dog Pub & Cafe: 99

Date label all foods and discard any items that are not consumed within seven days.

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Stray Dog Pub & Cafe—Bar: 99

Set up wiping cloths properly and at the start of all shifts.

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Carlin Combined School Kitchen: 100

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Carniceria Los Compadre: 98

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Carlin Combined School Concessions: 98

Replace the non-commercial refrigeration unit with a commercial unit when it becomes non-functional. All food warmers must be commercial units. No slow cookers are allowed in the concession stand. More staff members are required to enroll in an accredited food safety management course to cover concession events. Seal all doors and windows to prevent rodent infestation.

Wal-Mart of Elko: 100

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Wal-Mart of Elko — Meat Market: 100

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Wal-Mart of Elko — Bakery: 98

Do not use hand sinks as dump sinks. Hand washing stations must be used for hand washing only.

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Wal-Mart of Elko — Deli: 99

Set up wiping cloths properly and at the start of all shifts

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McAdoo's Ltd. — Restaurant: 95

The person in charge and staff members will be taking the food safety management course that will be held in Elko on Nov. 4.

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McAdoo's Ltd. — Bar: 100

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McAdoo's Ltd. — Catering: 100

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Subway of Elko (Mountain City Highway): 97

The beverage dispenser which is located adjacent to the food preparation area needs to be thoroughly cleaned and sanitized. Employees were not familiar with using test strips to test sanitizing solutions for optimal concentrations. You must test all sanitizing solutions after they are prepared.

McMurtrey's Pub — Bar: 100

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McMurtrey's Pub — Restaurant: 100

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Atwal Gas & Food Market: 98

Increase the cleaning frequency of your beverage dispenser.

Jerman's — Restaurant: 100

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Jerman's — Bar: 100

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Happy Cooks Catering: 100

Family Dollar No. 1399: 100

State Inn Cafe: 89

Leave hand sinks unobstructed. The warewashing unit ran out of sanitizing solution. Be mindful in keeping the sanitation solution replenished at all times. Set up wiping cloth buckets properly and at the start of all shifts.

Saddle Sore Bar & Grill: 98

Thermometers were not provided in the beer cooler.

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Taqueria El Jaguar: 99

The sanitizer concentration was 200 ppm. Ensure it stays between 50 and 100 ppm to allow surface areas to air dry.

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The Cowboy Saloon & Cafe — Bar: 97

Juice used for mixers is prepared from frozen as needed. Label the bottle when a new batch is prepared. Change wiping cloth buckets frequently to ensure proper levels of sanitizer is present at all times. Use a brush to ensure proper cleaning of the beverage gun and holster occurs.

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The Cowboy Saloon & Cafe: 84

Provide proof of food manager certification by submitting a copy of your certificate. Add a consumer advisory to the menu for items prepared to order: Consuming raw or undercooked animal products may increase your risk of food borne illness. Items in the walk-in refrigerator should be elevated to a proper level. Clean and sanitize the microwave interior. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration and maintained for use continually. Provide a cover for the current waste receptacle in the ladies room or get a new one with a lid for disposal of sanitary napkins. Multiple household refrigerators and freezers are in use. Replace them with commercial or equivalent equipment as items need replaced. Repair or replace broken or cracked floor tiles as needed.

Usana — Snack Bar: 95

The operator will complete a food safety management certification class within 45 days. The operator plans on taking the Nov. 4 class in Elko.

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Usana Health Food: 100

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Wells Combined School — Kitchen: 100

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Luther's Bar: 99

A toothbrush or bottle brush can be used to clean the beverage holster. The bar gun can also be soaked in a small container of sanitizer water at night and rinsed thoroughly at the beginning of the next work day. Replace the small refrigerator that is not NSF when a new one is needed.

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Luther's Bar & Grill — Snack Bar: 91

Provide a consumer advisory on the menu for items that the customer can have prepared to order such as burgers and steaks. Items stored inside the walk-in refrigerators and freezers must be stored at least 6 inches from the floor with the exception of canned beverage products. Frequency of cleaning the ice machine interior may need to be increased. Seal the outlet opening above the service window.

Good Blends LLC: 97

Obtain a lid that will fit the waste receptacle in the women's restroom or obtain a small waste receptacle with a lid for the disposal of sanitary napkins. The health permit was posted by the person in charge upon notification that it needed to be posted conspicuously.

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Round Table Pizza — Elko: 88

The food manager certification is missing or lapsed. The person in charge will enroll in the next available course. Sanitizer test strips could not be located at the time of the inspection. Provide proof that test strips for both the chlorine and the quaternary based sanitizers have been obtained with the next supply order within 30 days. Ensure that employees do not have nail polish, fake nails or nails that are excessive in length or not properly cleaned. Instruct them to use gloves during the food preparation for the remainder of the day until the chipped nail polish can be removed tonight, and that they return to work with clean, unpolished nails. The floor sink is dirty or blocked.

Mountain City Restaurant: 91

Evidence shows that test kits are not being properly utilized to test for optimal sanitizing concentrations. Use non-scented bleach for your sanitizing regimen. Seal the doorway that leas to the backyard to prevent rodent infestation. Date label all food items in the refrigerator and discard any foods that are not consumed within seven days of preparation. Label all bagged ice with name, address and phone number for identification. Set up wiping cloth buckets properly and at the start of all shifts. Single-use gloves are not being worn as required to prevent contact with ready-to-eat food.

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Mountain City Restaurant — Bar: 95

There is no test kit or strips available to test sanitizing residuals or the final temperatures in the dish machine. There is no sanitizing rinse in use in the three-compartment sink.

JR's Restaurant: 94

The meat slicer is not clean or being properly sanitized. The person in charge instructed the employee to clean it upon notification. Clean and sanitize the ice machine interior.

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JR's Bar: 99

Clean and sanitize the ice machine interior. Clean and sanitize the beverage gun an holster.

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Amigo USA Market: 100

Jack In the Box No. 7322 Elko: 96

Ensure food items in bulk containers are protected by keeping lids closed when not in use. A single-serve cup was used as a scoop in the bulk rice bin. Staff should use only provided scoops in bulk bins. A lemon wedge slicer was stored dirty. The person in charge had an employee add it to the dirty dishware pile to be washed. The soda fountain dispensing units (underside of dispenser) had some build-up on the splash area. The person in charge attests this is on the weekly deep cleaning schedule. Continue to have this portion of the soda fountain wiped down nightly when dispensing units are taken apart for cleaning. Ensure mops are not allowed to sit in dirty mop water for extended periods.

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Chicago Hot Dog Elko LLC: 82

The person in charge will post a consumer advisory for the items that are offered "prepared to order." The last tablet of sanitizer was reportedly just used and they will have some come in with the next supply order. Test strips were not available. A small supply of chlorine test strips were provided and the person in charge has instructed staff to use liquid bleach in the three-compartment sink and the sanitizer buckets. Potatoes were found on a shelf too close to the floor. The person in charge will order a new table or have the one in use repaired to meet the requirement. Consider adding additional drying shelving to accommodate the volume of equipment washed in the facility. Ensure all items have time to adequately air dry before they are stored. Wood shelving near the cash register should be cleaned, resurfaced and resealed to prevent the promotion of micro-organism growth and cross-contamination. All surfaces should be smooth and easily cleanable. The three-compartment sink is not of adequate size. Consider replacing it with a larger one, or provide an alternative method of fully submerging items in a sanitizer solution. The inside and outside of coolers, freezers, counters and deep fryers need to be cleaned and sanitized. Continue with cleaning efforts and ensure that staff maintains the cleanliness of all food and non-food contact surfaces. Cracked and non-sealed areas of flooring must be repaired and resealed. Floors should also be smooth and easily cleanable.

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Cinema 6 Theatres Concessions: 99

Flooring of cabinets containing soda machine carbonators are made of unsealed press board or plywood. Soda syrup spills have damaged much of the wood. Clean up syrup and repair the shelves with a smooth, non-absorbent, light-colored and easily cleanable material.

Winger's Restaurant — Elko: 94

The floor and walls of the walk-in refrigerator are heavily soiled. Thoroughly wash and sanitize the floor and walls to minimize the risk of cross-contamination. All critical violations from the last inspection were addressed and no further follow-up is required at this time. Employees must wear gloves when touching ready-to-eat foods. Drain pipesdo not have adequate space above the top of the floor sink.

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Winger's Bar — Elko: 100

Performance Athletic Club: 100

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Performance Athletic Club LLC — Snack Bar: 100

Anytime Ice Cream: 100

Replace the freezer when required with commercial-grade equipment.

Pilot Travel Center Carlin — Market: 99

The storage room had excess clutter. Remove the trash on the floor so that vector infiltration is minimized. Trash was also found in the floor sink adjacent to the ice machine.

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Subway — Pilot Travel Center Carlin: 100

The Lodge At Pine Valley: 99

The cutting board was excessively worn and needs to be replaced right away. Worn boards have the potential to harbor pathogens which can induce cross-contamination.

Super 8 Continental Breakfast: 100

Desert Rose: 100

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Mona's Ranch: 100

Khoury's Market Place Spring Creek — Meat: 93

The meat department did not have a three-compartment sink. The management staff agreed to have one installed within three months. In the meantime, a plastic wash basin can be temporarily used as a third compartment to remedy this deficiency. Use test strips to measure optimal concentrations of sanitizer in wiping cloth buckets. The drain pipes do not have adequate space above the top of the floor sink.

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Khoury's Market Place Spring Creek — Market: 100

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Khoury's Market Place Spring Creek — Deli: 93

Use the dedicated hand sink for hand washing only. Hand sinks must never be used for food preparation or as dump sinks. Use test strips for bleach solutions every time you prepare a new bucket of sanitizer. Employees were unable to demonstrate the proper preparation of sanitation buckets. Prepare sanitation buckets with solutions of 50 ppm of bleach and water or one-fourth capful of bleach per gallon of water. The drain pipes do not have adequate space above the top of the floor sink.

Montello Gas & Grocery — Market: 94

Baby food was found at or past the expiration date. Ice that is bagged on the premises should be labeled with the store name, address and telephone number. The operator attested that ice is generally purchased in Elko from a distributor.

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Evergreen Floral Shop — Snack Bar: 91

Quaternary tablets are used but no test strips could be found at the time of the inspection. Chlorine test strips were available and liquid bleach was available. The operator will use liquid bleach in the three-compartment sink and test with the chlorine test trips until the quaternary test strips can be found or obtained. Soy milk and a container of sugar was stored under the hand sink. Please rearrange them to prevent contaminating the food products. A unisex restroom was provided for customers. Add a covered receptacle for sanitary napkins or provide a cover for the receptacle currently in the restroom.

Guerrilla Craft Eats: 100

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Chicago Hot Dogs Elko LLC: 100

This was the interview inspection conducted with the person in charge during the time of the annual inspection.

Pizza Factory — Carlin: 99

Dedicated hand sinks must be used for hand washing only and never used as dump sinks. Wiping cloths intended for use on customer tables or food contact surfaces must be set up properly at the start of all shifts and maintained for use continually. The cloths must be sanitized in-between uses.

Cactus Petes — Plateau Restaurant: 98

Label all food items with dates and discard any items that are not consumed within seven days after preparation. The cutting boards are badly damaged and worn. Replace them so that cross-contamination is minimized.

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Cactus Petes — Canyon Cove Buffet: 97

Relocate the freezer that is adjacent to the hand sink for easier access to hand washing. Date label all food items and discard any that are not consumed within seven days of preparation. The high temperature warewashing unit was reading 165 F on the Delta Trak thermometer. The unit thermometer was reading at 190 F. The temperature may be reading at the manifold of the machine. The Delta Trak reading was from the actually assembly line indicating that utensils may not be reading adequate temperatures. The unit may be in need of servicing. Cutting boards in the food preparation area are worn and in need of replacement. The door that is located in the sanitation room needs proper sealing to prevent vector infestation. Management staff say the door will be replaced next week. Walls, ceilings and areas used for preparing food are not light colored, smooth, nonabsorbent, durable or easy to clean. The establishment was closed during the inspection.

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Cactus Petes — Coffee Shop: 92

Cover all food items that are stored under ventilation fans in all walk-in refrigerators. Employees must be mindful of frequently changing gloves when they become contaminated before touching ready-to-eat foods. Remember to wash your hands before changing gloves. Set up sanitation buckets in every food preparation area for easy access.

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Cactus Petes — Bake Shop: 100

Repair the leak in the walk-in freezer.

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Cactus Petes — Warehouse: 100

Remove all the wooden pallets in the walk-in refrigerators.

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Cactus Petes — Team Dining Room: 100

Increase the frequency in cleaning the beverage dispensers.

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Cactus Petes — Pizza Hut Express: 99

The owner wants to request a name change of this establishment to "Nosh." The establishment was closed during the inspection. Items in the food preparation refrigerators were not labeled with dates.

Subway of Elko No. 5461 (Idaho Street): 93

This establishment is in transition of moving its location to a newer building. There has been a leak in the roof coming from the air conditioning unit. The operator tried numerous times to get this issue resolved, but according to the management, the landlord refuses to repair the leak. To remedy this issue, the central air conditioning unit was shut off and three portable AC units were installed. No cross-contamination was observed during this inspection and no follow-up is required. Wiping cloths must be set up properly at the start of all shifts and sanitized in-between uses. Clean and sanitize around the nozzles of the beverage dispenser. Keep the restroom doors closed. A leak was observed in the ceiling.

Great Wall Express: 80

To prevent cross-contamination, you must cover all foods that are stored for later use. Rice, breached vegetables and prepared fried foods must be stored in the refrigerator and kept at temperatures below 41 F. With the exception of canned beverage products, all food must be stored at least 6 inches from floor surfaces. Store fruit and vegetable products 18 inches from the floor surface. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration and set up at the start of all shifts. Sanitize cloths used on customer tables or food contact surfaces in between uses. The back kitchen does not have adequate square footage to install a preparation sink. The operator is currently using the three-compartment sink for ware washing and food preparation. The operator must wash, rinse and sanitize the three-compartment sink when they switch the function of ware washing to preparing foods, or vice versa. This is to protect foods and utensils from cross-contamination.

Spoon Me: 99

Set up wiping cloth buckets properly and at the start of all shifts.

Al Park Petroleum Market: 100

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Coldstone Creamery: 100

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Telescope Lanes — Blind Onion Restaurant: 99

The walk-in freezers were at -10 F. There were no critical violations cited. Ensure that all food items are stored at least six inches off the ground. Set up wiping cloth buckets properly and at the start of all shifts.

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Telescope Hotel & Bar: 99

Employees are using gloves when cutting fruits for the bar. The hand sink is located in close proximity within the adjacent establishment. There were no critical violations cited. Set up wiping cloth buckets properly and at the start of all shifts.

McDonald's Elko — Idaho Street: 94

Breached vegetables that were stored in the walk-in refrigerator were not properly date labeled. A bucket of iced tea was improperly stored directly on the floor in the walk-in refrigerator. Store all food items at least 6 inches off the floor to prevent cross-contamination. Wiping cloth buckets must be set up properly at the start of all shifts and maintained for use continually. The walk-in refrigerator must be repaired for leaks. The mop sink is dirty and filled with debris.

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Flying Fish — Restaurant: 99

Employees must implement pH testing for the sushi rice since it is stored at room temperature. All raw fish must be sushi grade with parasite destruction in place. Cutting boards must be replaced or well-sanded periodically when they have excessive wear to prevent cross-contamination. Wiping cloths intended for use on customer tables or food contact surfaces must be sanitized in-between uses. Set up buckets properly and maintain them for use continually.

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Flying Fish — Bar: 100

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Flying Fish — Caterer: 95

The hand sink must not be used as a dump sink.

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Family Dollar Store Elko No. 7445: 95

Expired infant oatmeal was stored in the display shelf. It was expired in November 2014. Be mindful of food products that are sold to high risk populations and implement a first-in, first-out protocol. The violation was corrected on site.

Guerrilla Craft Eats: 100

Coffee Mug Restaurant: 93

Beef that was stored in the refrigeration units underneath the stoves was at temperatures ranging from 48-51 F. All raw meats were transferred to the walk-in refrigerator to bring them back to 41 degrees. Items that are stored above 41 degrees must be used within four hours to prevent the proliferation of pathogens. No violation was cited. Raw beef was stored adjacent to ready-to-eat foods such as salsa and sauerkraut. Segregate all raw products of animal origin from ready-to-eat foods to prevent cross-contamination. This was corrected on site. Label all foods with dates and discard any items that are not consumed within seven days of preparation.

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Coffee Mug Restaurant — Catering: 100

Burger King — Wells: 92

Food handlers are prohibited from consuming food in the kitchen area. Hot dogs must be properly labeled or stored in their original packages. You must use test strips when preparing sanitation buckets.

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Subway — Wells: 94

The hand sink was obstructed with food equipment. Keep all designated hand sinks clear from obstruction and use them for hand washing only. The beverage dispenser had an accumulation of syrup near the nozzles. Increase the cleaning frequency to minimize cross-contamination. Maintain wiping cloth buckets for use continually.

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Hacienda Rooming House Inc. — Bar: 98

The hot tub is no longer being used and the operator will be removing it from the premises. Have a service technician check the dish washing machine ASAP.

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TA Operating LLC: 99

The old company was Alamo Casino North Pointe Sierra. Wiping cloths intended for use on customer tables or food contact surfaces must be sanitized in between uses. Set up cloth buckets properly at the start of all shifts and maintain them for use continually.

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Iron Skillet Restaurant: 92

Items in the salad bar had temperatures reading at 45 F. Keep a log and discard all items within four hours if they are stored above 41 F. No items in the refrigeration units were properly date labeled. Discard all items that are not consumed within seven days of preparation. The room that is adjacent to the ware washing station had standing water, which can harbor pathogens. There is no evidence of a leak; the water was coming from a hose which was used to spray down the floor. A corrective action to remedy this issue would be to install a trough between the two rooms to prevent water from infiltrating the adjacent room. The operator will have the trough installed within 30 days. Set up sanitation buckets for every station and use test strips. Floors and walls in the kitchen need to be cleaned and sanitized. The drain pipes do not have adequate space above the top of the floor sink.

Restaurant Name: Score out of 100

Commercial Casino LLC — Restaurant: 98

Equipment in the kitchen is not functional and will be repaired or replaced prior to use. Walls and ceilings of areas used for preparing food and washing equipment and utensils are not light colored, smooth, nonabsorbent, durable or easy to clean. The kitchen is not operational and the establishment will likely need to be remodeled prior to resuming food service. Staff recommends closing this permit until that time.

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Commercial Casino LLC — Snack Bar: 98

Thermometers are not placed in a conspicuous location and refrigeration equipment is not properly designed for commercial use.

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Commercial Casino LLC — Martini Bar: 96

Thermometers are not provided in refrigeration units and ensure that paper towels are always available at all hand sinks. Do not use napkins as bottle-stoppers and ensure that the dishwasher is fully operational before beginning service for the weekend.

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Commercial Casino LLC — Main Bar: 98

The sanitizer bottle was empty at the start of the inspection. The dish machine is not in use at this time. The operator corrected it immediately. The establishment exclusively uses the dish machine for ware washing, and may continue to use the three-compartment sink exclusively for hand washing.

American Legion Concession Stand: 93

The establishment has only a two-compartment sink. It is to remain empty during the service to be available for hand washing, then cleaned and sanitized before ware washing. An additional bucket should be set up for sanitizing rinse. Ensure that all food handlers are aware of the procedure. Food equipment is not indirectly drained into the floor sink. Post and maintain alcohol consumption signage and your current health permit where conspicuous to the public.

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King Buffet: 68

There is no person in charge on the premises. Send proof of certification of additional staff within 30 days. There must be sufficient staff certified to cover all times food is being prepared or served. Hands must be washed when returning to the kitchen or when switching tasks. Raw shellfish and chicken were above ready-to-eat vegetables in the reach-in cooler. The operator reorganized and there was no evidence of contamination. All items in the preparation cooler at the grill had a temperature over 45 F. Out-of-temperature foods were voluntarily discarded and the cooler was adjusted and verified to hold at 41 F throughout the unit. Cooked noodles in the walk-in at 72 F had been there more than three hours since preparation. The operator voluntarily discarded them. A stem thermometer must be used to verify temperatures. All containers with items that are not immediately identifiable (flours, sugar, salt, etc.) must be labeled as to contents and to prevent identification or contamination. Cover all containers in refrigeration and do not store anything other than ice in the ice machine. Wet up and maintain wiping cloth buckets. Suitable dispensing utensils used by employees are not available. Wooden shelves and pallets must be removed from the walk-in refrigeration and freezer. Remove or repair the plastic curtain on the freezer. It is not required, but if present must remain clean and in good repair. Repair the door seal and gaskets of the walk-in freezer. Repair cutting boards, damaged schools and containers. Ensure all containers are food-grade. Determine the manufacturer's guidelines for water filter maintenance the monitor the unit. The ice machine must be completely drained, cleaned and sanitized according to the manufacturer's instructions. The establishment must verify the dishwasher operation at least daily. The machine was not reaching 120 F at the time of the inspection. Have a technician verify temperature and pressure gauges are operational. Thoroughly clean all floor sinks. The dishwasher appears to be leaking. Locate the source and repair it. There is an excessive volume of cardboard boxes on the ground within the trash enclosure. Remove all equipment that is broken or not necessary to the operation of the establishment. Placing large equipment and shelving units on casters will facilitate cleaning. Provide a designated area for employee's personal belongings. Several items noted during the inspection are severe public health hazards. Future violations may result in immediate closure or suspension of the permit. The restaurant owner or certified manager must contact the state health office tomorrow to discuss the inspection and future compliance. Ensure that the receiving door remains closed until such time as the screen door is properly fitted and repaired.

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Fertig Complex Concession Stand: 97

Refrigeration equipment is not properly designed for commercial use. Post your current health permit conspicuously.

Great Basin Beverage LLC Warehouse — Wells: 94

There was evidence of rodent droppings in the back corners of the wine room. Multiple exterior doors do not seal properly. Establishment contracts with H&H/Sprague and shows no rodent pest issues on the most recent inspection report. Clean and sanitize areas with droppings, add or relocate bait stations and repair doors within 10 days. The beer room under the refrigeration must have surfaces that are nonabsorbent, durable or easy to clean. Wood and unsealed gypsum board are not approved materials for refrigerators. Clean and repair the damaged ceiling in the beer room.

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Quiznos — Wells: 99

Cutting boards that show signs of staining or gouging after washing should be resurfaced or replaced. Discard cracked or otherwise damaged food containers. Since the certified food protection manager is not on in the evenings, do not cool soups to reheat. This is a high-risk process that requires oversight.

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Millan Inc. — Discount Liquor: 96

Thermometers are not provided or placed in a conspicuous location in refrigeration units. There are no self-closing doors on restrooms.

OLLE Fresh Squeezed No. 1: 100

Airport 66 Market: 90

Recently delivered food stuffs in the store room were under and immediately next to car wash chemical dispenser. There were no signs of contamination. The operator relocated them. Do not use open rodent poison bait stations, to prevent the tracking of poison across the food establishment. If poisoned bait is to be used indoors, place it in a one-way trap. Rodent droppings were found around the rear receiving door. The operator stated that a rodent was caught within the previous two weeks. Thoroughly clean and sanitize the store room and ensure droppings are dampened prior to sweeping the area. Contact a licensed pest control company to survey the establishment, locate possible entry points and set up traps. Send a copy of the invoice or inspection report within seven days.

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Airport 66 Market — Snack bar: 90

The sandwich preparation station, condiment station and packaged food cooler are holding between 45 and 50 F. The operator discarded all potentially hazardous foods. Until the units can be guaranteed to hold below 41 F, do not use them or ensure that all potentially hazardous foods are time-labeled when removed from working refrigeration and kept for no more than six hours (four hours, if units cannot maintain a temperature below 70 F). Nacho toppings had a temperature of 125 F. The operator discarded them. Monitor hot-holding temperatures. The container of beans prepared at 8 a.m. in the reach-in cooler had a temperature of 83 during the inspection. The operator discarded it. A sample cooling log was provided. Hot cases were holding food at approximately 125 to 130 F. Label foods with the time of preparation and ensure they are monitored and not kept longer than four hours. All items on the sandwich preparation line which may be kept beyond the day prepared must be labeled with the date of preparation. Thermometers are not provided in refrigeration units, not accurate or and placed in a conspicuous location. Indicate which address on the bag the ice was made and packaged at. Replace the lid to the pizza preparation table. The can opener and holder should be cleaned and sanitized after use. Place covered trash bins in the stalls of the women's restroom.

Mudd Hutt — Elko: 89

There were no date or product labels on the repackaged cream cheese or prepared cold drinks. Items must be labeled with the common name and date of preparation to ensure they are served or discarded within seven days. There is no thermometer in the front refrigeration case. Install one and ensure the unit holds at 41 F or below. If using reusable wiping cloths, they must be stored in a bucket of sanitizer solution between each use. IF spray bottles are used, paper towels or a fresh cloth must be used each time. Single-use gloves are not being worn as required to prevent contact with ready-to-eat foods. Ensure blenders and other equipment are properly washed, rinsed and sanitized at least every four ours. Do not stage clean blenders near the drive-through hand sink.

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Dairy Queen of Elko: 90

Restrooms were locked and the water off at the time of the inspection. The operator was concerned about a recent break-in. The restrooms will be secured and reopened within 24 hours. Keep them available to customers or remove tables. Due to recent events, the operator may keep doors locked unless a customer requests a key, and the doors may remain locked after dark. Keep all opened containers covered. Replace the cover on the ice machine. Clean the can opener after each use. Repaired the damaged roof and ceiling in the storeroom. Check for mold and remedy as necessary.

Ruby Lake Resort — Market: 89

Motor oil, liquid propane, etc. were on display above canned beverages. There was no evidence of contamination. The operator reorganized the items. The establishment was out of propane to run the hot water heater. The operator connected a new propane tank and turned on the water heater during the inspection. Add the physical address of the establishment on the bagged ice. The household refrigeration is holding at 40 F. Use commercial models when they are no longer holding temperature.

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Ruby Lake Resort — Bar: 91

The bar hand sink was filled with clutter. It must be kept clear and used frequently. Keep the handle of the ice scoop up and out of the the ice bucket. An additional single-basin sink used for sanitizing is not properly drained. Connect it to the adjacent drain line. Do not continue to drain it into a large pitcher. Do not store or prepare personal food in a commercial bar. The bar is not properly equipped for food service to the public. Post and maintain alcohol consumption signage where conspicuous to the public.

Hilton Garden Inn Elko — Restaurant: 93

Potentially hazardous foods in the preparation cooler were holding at 50 F. Refrigeration logs show that unit has been above 41 F for several days without remediation. The operator discarded all the food and will be using time as a public health control until the unit is verified to be holding below 41 F. Keep all prepared foods in the walk-in until needed. Potentially hazardous foods may be kept between 41 F and 70 F for a maximum of six hours. Commercially-packaged salmon in reduced-oxygen packaging is thawing under refrigeration. Break the vacuum before thawing, or thaw immediately before service. Repair the wall at the mop sink and resurface cutting boards.

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Hilton Garden Inn Elko — Great American Grill: 100

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Hilton Garden Inn Elko — Bar: 98

Install a paper towel dispenser.

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Hilton Garden Inn — Pavilion Pantry: 99

The pantry is an unpermitted food market selling potentially hazardous foods. All equipment is working and the establishment is well-maintained. The operator will submit an application and permit fees as soon as possible.

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Maverik Country Store No. 146 Elko: 85

Multiple containers of Greek yogurt were found for sale past the manufacturer's pull date. They were discarded voluntarily. The hose is attached to the mop sink with a corroded hose bibb submerged in melting ice. Detach the hose when not in use to prevent potential back-siphonage. The integral thermometer at the rear of the sandwich cooler was reading 23 F at the time of inspection. The ambient temperature of the cooler was 40 F. The operator placed a dial thermometer in front of the cooler to better monitor temperature. Better label ice packaged on site with the address of this store, not the corporate address. An ice paddle was stored on the floor. The operator removed it to wash and sanitize it. Ensure all in-use utensils are protected from contamination. The ice machine drain line is leaking at the join. Check the length of the drain line and reseal joins as needed. The operator states that the line occasionally overflows from the vent. Check the line to ensure there are no obstructions between the vent and the indirect connection. The establishment will be moving to new construction in September.

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Maverik Country Store No. 146 Elko — Deli: 89

The only available hand sink is on the opposite corner of the store from the preparation area. Food handlers should not use the more accessible three-compartment sink for hand washing. Soap should be liquid in a pump dispenser. Lettuce and sliced onions are at 50 F in the condiment cooler. The cooler is iced over and not capable of maintaining a temperature of 41 F or lower. The operator removed out-of-temperature product and will change it every four hours until the unit is repaired. Ensure items are appropriately marked. Damp wiping cloths are on the counter next to the empty sanitizer bucket near the soda machine. There is no sanitizer bucket set up at the preparation counter. There are no test strips available. Obtain sufficient test strips from a chemical supplier.

Skip's Snack Shack II Mobile Unit: 100

Red Dog Saloon Jarbidge: 89

There was no hand sink installed in the kitchen. raw bacon in the refrigerator was above condiments. There was no evidence of contamination and the operator reorganized it. Label all items with the date of preparation. Replace residential refrigerator and microwave with commercial equipment when they break.

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Red Dog Saloon Jarbidge — (Bar): 100

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Azteca Market: 100

Southern Exposure Bar No. 2: 92

The establishment has retained a pest control company to treat the cockroach infestation. No food is sold in the establishment and all beverages are sealed. The operator will wash glassware immediately before use and use primarily single-serve items. Replace the alcohol gun held together with electrical tape. Ensure all beverage guns have attached drain lines directed to the floor sink. Repair missing flooring at the rear door and in back of the establishment. Post and maintain alcohol consumption signage where conspicuous to the public. Keep all fruit, sugar, salt and other possible attractants in the refrigeration or other area pests cannot access, and ensure all surfaces are thoroughly cleaned and sanitized daily before beginning service.

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Rainbow Casino — Primo Restaurant: 88

Raw chicken was over raw beef. The operator reorganized and there was no evidence of contamination. Potentially hazardous food in the refrigeration drawers below the grill and in the salad preparation cooler had a temperature of 52. The operator discarded the product. Maintenance staff repaired the units during the inspection. Cooked pasta in the walk-in cooler was dated May 3 and May 5. The operator discarded it. The dishwasher rinse temperature was not reaching 180 F. Maintenance staff adjusted it on site. Remove wooden pallets from the walk-in.

Rainbow Casino — Steakhouse: 95

Hoses at the three-compartment sink and dishwashers prevent back siphonage risk. Ensure they are disconnected between use or install backflow prevention. Consider keeping cleaning equipment away from extra soda syrup boxes.

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Rainbow Casino — Bimini Buffet: 83

An open mug of soda was at the vegetable preparation station and was discarded. Ensure staff have closed containers with straws in preparation areas. Buttermilk dated May 10 was voluntarily discarded. Raw fish, chicken and beef was not properly stored and was reorganized with no evidence of contamination. Clean and sanitize the slicer, food processor and can opener between uses. Raw meats and tofu in the Mongolian BBQ line had a temperature of 51 F. Ham at the roast station a temperature of 102. The operator will document time as a public health control and better monitor internal temperature of roasts. Ensure equipment is fully submerged in the three-compartment sink to be sanitized.

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Rainbow Casino — Bimini Bar: 94

The dish machines were not sanitizing properly during the inspection. The operator contacted the technician and will take dishware to the buffet kitchen until repaired. The floor sink is dirty or blocked.

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Rainbow Casino — Cabaret Bar: 92

Dairy in the refrigerator had a temperature of 51 F. The operator voluntarily discarded it. Ensure that a working thermometer is installed and monitored. Do not cover sliced fruits with a clean wiping cloth. Clean beverage gun(s) and holster(s).

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Montego Bay Pool Bar: 100

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Rainbow Casino — Gift Shop: 95

The refrigerator was holding milk at 58 F. The operator voluntarily discarded the milk and will adjust the unit before restocking.

Carlin Open Door Senior Citizen's Center: 100

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Family Dollar Store — Carlin: 99

Repair the seals on the back doors to prevent rodent infestation. Dumpster lids are missing or not closed.

Arbie's Snowie Mobile Unit:100

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K & R Mobile Ice Cream: 100

R Place No. 8 Deli: 94

There was an open container of rat poison in the cabinet below the soda machine. It must be contained within a covered tamper-resistant bait station. The operator removed it from the establishment. Do not leave damp wiping cloths on counters.

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R Place No. 8 Market: 94

The walk-in cooler with milk, packaged lunches and items for the deli had a temperature of 42-46 F. The sandwich case at the front was holding at 47 F. The operator voluntarily discarded food out of temperature range. Install calibrated thermometers in all units to monitor temperature. Clean and sanitize the beverage machine nozzles and ice chute.

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Burger King Elko (Idaho St.): 96

The operator relocated the bag of onions on the floor to available shelving. Tile is missing in front of the fryers and the lower wall behind the three-compartment sink. Cosmetic renovations will be happening in the near future. Employees should keep personal items out of preparation areas, and all beverages in the kitchen must have lids and straws.

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Subway of Elko (Idaho St.): 92

Sliced bell peppers, tomatoes, onions and other vegetables in the sandwich preparation case had a temperature of 48 F. Cover the containers and check within 30 minutes. If they are not 41 F or lower by then, it will be discarded and notify a refrigeration technician. The integral digital thermometer of the walk-in refrigeration was not reliable. Frozen steak was thawing on the counter in cold water. There was black build-up around the drip plate and the ice maker unit. The store may be relocating in the near future.

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Northside Elementary School — Kitchen: 100

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Arctic Circle of Elko: 80

The hand sink was dirty and replete with food debris, strongly indicating it is being used as a dump sink. Use it for hand washing only. The cutting board was not cleaned and properly sanitized. Ground meat had a temperature of 101 F in the warmer. Heat foods to 165 F to kill pathogens, then store above 135 F in the hot holding units. Foods in the walk-in refrigerator were not labeled with dates. Grilled chicken and corn dogs were not properly covered in the food preparation refrigerator. The sanitizing solution in the three-compartment sink was too low of concentration. Use test strips. The drains do not have adequate space above the top of the floor sink. Flooring is not durable and not in good repair. Clean and sanitize walls, floors and non-food contact surfaces.

Winner's Corner Elko Market: 97

Place thermometers in the warmest part of the unit. Post your current health permit conspicuously.

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Mountain Man Nut & Fruit Co: 100

J & A Subs LLC dba Quiznos -- Elko: 89

The meat slicer was soiled and was not properly cleaned and sanitized. It must be dismantled, washed and properly sanitized in an ammonium or bleach solution after deli meats are processed in the morning. Food particles provide nutrients for pathogen growth. The sanitizing solution in the three-compartment sink was too strong in concentration. Employees are not using test strips. Bags of onions were found stored next to the floor sink in the warewashing area. The close proximity can induce cross-contamination. The operator is ordering a sanitizing dispensing unit fro the three-compartment sink. Hang dry all of your mops. Wiping cloths and buckets must be set up properly and at the start of all shifts.

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Boys & Girls Clubs of Elko: 95

The facility has not been serving food to the public and the kitchen is being repaired for future use. The director stated that when the kitchen opens in the near future, the kitchen will be used to train the children on how to cook. Soap was not available, but the director corrected the issue on site. The children will be cooking low-risk foods such as cookies, cakes, brownies and popcorn.

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Natural Nutrition Market: 97

The establishment re-packages bulk items for resale. Multiple packages were insufficiently labeled. Major allergens include dairy, wheat, eggs, soy, peanuts, tree nuts, fish and shellfish. The restroom opens directly into the space used for packaging bulk items. Install a self-closing mechanism on the door to ensure it remains closed.

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Bowl of Heaven: 97

There was no sanitizer bucket set up at the start of the inspection. The operator was using a bucket of bleach water in the third compartment of the sink to dip cloths, then hanging cloths on the sides of the sink compartments between uses. There were dirty utensils on a clean drain board and a large bucket of bleach water to dip the utensils in standing in the third basin of the three-compartment sink at the start of the inspection. Ensure that dirty dishes are staged on the far drain board, and that they are washed, rinsed and sanitized, then allowed to air dry on the clean drain board. Use the hand sink at the smoothie bar for hand washing. Install a shelf to move the clean blender lids away from the hand sink.

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Big Petroleum dba Elko Tesoro Station: 94

Rodent droppings were found in the cabinet below the soda syrup racks. The operator retains a licensed pest control company for insect abatement and will contact the company to set rodent traps. Clean and sanitize the area and ensure possible points of entry are sealed. Send a summary of the inspection within 30 days. Do not store the mop bucket full of used water in between uses. Mop water must be disposed of in a sanitary sewer.

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Adobe Middle School -- Kitchen: 100

Towneplace Suites by Marriott: 95

The hand sink was obstructed with boxes and plastic bags, which can discourage employees from washing their hands.

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Pilot Travel Center No. 692 Wells -- Market Deli: 84

Employee beverages were on food preparation counters without lids or straws. The operator discarded the cups. There was no evidence of contamination. Previously frozen sandwiches in the walk-in were not date labeled. The operator discarded all questionable product. Ensure that all refrigerators in the kitchen have thermometers. Clean the build-up from surfaces in the old restaurant kitchen and the interior of the refrigerator units. Clean the floor sinks in the old restaurant kitchen and under the three-compartment sink in the main deli kitchen. Add floor sinks to the regular cleaning schedule. Shorten the drain line from the three-compartment sink in the main deli kitchen. Pay attention to dirty areas under counters and equipment. An employee jacket and purse were hanging from the can opener attached to the work counter.

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Pilot Travel Center No. 692 Wells -- Market: 94

Bags for ice packaged on-site are not labeled with a corporate address. Set up buckets of sanitizer solution at all points of food preparation and service for easy access by food handlers. The establishment is filling the basin of the three-compartment sink with sanitizing solution, which is not convenient to all locations. Acquire additional shelving to allow all single-serve items to be stored off the ground. This has been noted on previous inspections. Clean the ice funnel more frequently. A mop bucket with dirty water and a mop were found in the utility closet. Empty it after each use and store the mop in a manner that facilitates drying. The dumpster lids are missing. Remove tires, pallets, etc. from the dumpster area. Pay attention to areas under counters and equipment when cleaning.

Spring Creek High School -- Kitchen: 98

Cover all food items stored in the walk-in refrigerator, especially items that are stored underneath the ventilation fans. The dumpster lids are missing or not closed.

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McDonald's at Love's Travel Center -- Wells: 96

There are no thermometers in multiple refrigeration units. All units are holding at the proper temperature. Ice scoops in the ice machine and ice bin near the drive-thru window are buried in the product. The operator relocated them to adjacent hooks. Clean all floor sinks more regularly and shorten floor drain lines. The water at the hand sinks is too hot to efficiently wash hands. Ensure that air curtains on the receiving door and drive-thru window are on when the doors are open. The establishment has made good improvements since the previous inspection.

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Love's Travel Center Market -- Wells: 97

Bagged ice must be labeled with the address of the establishment where it is bagged. Do not store single-serve items or clean utensils on the floor. Seal the drywall around the new washing machine drain line.

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Love's Travel Stop No. 365 Wells -- Snack Bar: 97

Do not store boxes of bananas or soda syrup on the floor. Clean the drain from the soda machine regularly. A leaking plumbing stub near the soda machine carbonator has flooded the area. Contact a plumber to repair it and inspect the surrounding area for damage and mold/mildew growth.

Tacos Las Brisas LLC Mobile Unit 2: 85

Food manager certification is missing or lapsed. The operator states that employees will enroll in an ANSI accredited course in the near future. Contact the Elko office when you have registered. Beef in the reach-in cooler and pork on the counter had temperatures of 56 F. The operator stated the product has been in and out of the cooler since the rush began at 10 a.m. The operator has agreed to use or discard this product at or before 4 p.m. It has been labeled as such. Previously hot-held beef on the counter had a temperature of 100 F. The operator states the beef was removed from the heat source at 11 a.m. It must be used or discarded by 3 p.m. The establishment is not documenting cooling temperatures. Thermometers were not provided in refrigeration units. Tortillas were stored under the drain lines of the hand sink and the two-compartment sink. Put them in the other area of the truck to prevent contamination. Post your current health permit conspicuously. Replace the screen on the skylight above the grill or keep it closed to prevent entry of pests, dust and debris.

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The Brew Bar: 94

One unopened gallon of milk in the reach-in cooler was dated Jan. 22. The operator voluntarily discarded it. Post your current health permit conspicuously.

Subway of Elko No. 34328 — Mountain City Highway: 96

The food preparation area did not have a bucket with sanitizing solution readily available for employees to wipe down food contact surfaces. One bucket with a rag and sanitizing solution is needed for the front of the restaurant, and one for the back. Increase the frequency of cleaning food contact surfaces throughout the day.

Maverik Country Store No. 237 Elko: 93

The hand sink near the register was obstructed with numerous items such as soft drinks and rags. The sanitizing solution was not strong enough. Do not store food items under exposed sewer or water lines. The ice scoop and ice machine is located adjacent to the mop sink. The close proximity of the ice scoop to the mop sink can induce cross contamination from the splashing of the dirty mop water. Store the scoop away from the mop sink for proper sanitation. In fairness, this poorly designed building will be demolished this summer so that the store can relocate to the adjacent building, which will include a modern floor plan.

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Maverik Country Store No. 237 — Elko Deli: 92

The sanitizing solution which this facility is using for everyday operation is a quaternary ammonium solution the corporate office mandates for use. The staff did not have proper test strips to measure the optimal concentration for effective sanitizing. Test strips provided indicated that the solution was too weak. The hand washing sink was unobstructed for easy access in the food preparation area. Make sure that all employees are aware that hand washing sinks are dedicated for hand washing only. The probe thermometers that the employees were using had visible dried food particles on them. This indicated that the thermometers are not being properly cleaned and sanitized between each use. Calibrate the thermometers periodically to ensure that proper and accurate temperatures are being recorded.

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Sharon's Bar: 99

All signage, advisories and permits must be posted conspicuously.

La Corona Taqueria: 85

Food service employees were not capable of exercising proper hand washing or ware washing procedures as the backed-up plumbing did not allow adequate drainage of wastewater. The three-compartment sink is inoperable because the floor sinks cannot drain. The operator states that he has been dumping the wastewater into the mop sink located in the room adjacent to the ware washing station. The operator agrees that this establishment is not fully functional and is incapable of maintaining sanitary conditions if the plumbing is not operating at full capacity. The blockage is due to the grease trap and the wastewater is not properly abated. The operator is voluntarily closing this establishment until the plumbing issues are fixed. The operator is not implementing a food labeling system which indicates the date of each item stored in the refrigerator. All foods must be identified and labeled to indicate when the items were processed. Foods that are not eaten in seven days must be discarded.

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La Corona Taqueria & Carniceria: 72

The hand sink and the three-compartment sink is inoperable. An unidentified pork product was being cut and stored on the counter without a cover to protect it from cross-contamination. The operator claimed that this meat market has been closed voluntarily due to the plumbing issues; however, the inspector observed the operator cutting meat on the counter and reported the operator precipitously stopped as soon as he noticed the inspector's presence. There was strong evidence that meat processing units had been used recently and no washing or sanitizing protocols were implemented to avoid cross-contamination. The three-compartment sink is inoperable due to blockage in the plumbing. The grease trap is occluded, causing back-up of sewage. The floor sinks are occluded and a putrid smell came into the vicinity. The operator agreed to clean and sanitize walls, floors, the walk-in refrigerator, meat processing equipment and all food contact services. He stated he will close the facility temporarily and requested the inspector follow-up the next day. During the inspection, the operator called a plumber and the plumbing issues were rectified.

The Brew Bar: 94

There was an unopened gallon of milk in the reach-in cooler dated Jan. 22. the operator voluntarily discarded it. Post your current health permit conspicuously.

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Elko School District Central Kitchen: 100

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The G Catering: 100

The operator was not catering at the time of the inspection.

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G Bar: 80

The hand sink at the bar was covered with coats and full of tools at the time of the inspection. It did not appear that the hand sink is routinely used. The operator uncovered the sink and ensured it was operational. Remind bar tenders to use this sink and not the three-compartment sink for hand washing. Grapefruit juice and a half-gallon of milk were dated fro the previous week. The operator voluntarily discarded them. Thermometers were not provided or place in a conspicuous location in refrigeration units. Gloves should be worn or an alternate procedure devised when slicing fruit for garnish. There should be no bare-hand contact with ready-to-eat foods. The floor sink to the right of the three-compartment sink needs to be cleaned. There was no drain line to the main ice bin and water was collecting in a basin below the bin. The basin had overflowed and was leaking into the basement above the chest freezer and near the soda syrups. Empty the basin in the mop sink and re-attach the drain line. Do not use this bin until the proper drain line has been installed and routed to the adjacent floor sink. Shorten all drain lines to floor sinks to at least 1 inch above the floor grade. Provided a covered waste receptacle in the ladies room. The floors were not being adequately cleaned.

Roy's Market — Wells: 95

Raw sausage was stored above cheese and ready-to-eat meat items in the meat cooler. The operator reorganized it and there was no evidence of contamination. Pasteurized eggs were stored between containers of raw shell eggs in the dairy case.

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Roy's Market Wells — Bakery: 98

The bulk container of sugar was not labeled. A box of styrofoam clamshells was stored directly on the floor. Do not use scented or splash-less bleach, as these contain additives not approved for use in food establishments, and may not contain chlorine.

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Roy's Market Wells — Deli: 94

Several items in the reach-in cooler were not labeled or were kept more than seven days from preparation. The operator discarded questionable items and labeled the rest. Loose gaskets on several walk-in units need to be repaired. Remove the residential roaster and slowcooker in the deli and replace them with commercial equipment.

Hardy Enterprises Store No. 53: 89

The establishment's only hand sink is in the employee restroom. This is not sufficient to prevent cross-contamination of items prepared for the snack bar. A hand sink must be installed where accessible within 60 days. All potentially hazardous foods on hot dog rollers had a temperature between 100 and 120 F and were last checked before 8 a.m. The operator discarded all product. Shield light fixtures above the snack bar area.

Family Dollar Store — Wells: 88

There are multiple packages of expired over-the-counter medications on clearance. Do not display medications that have been expired or have damaged packaging. Raw bacon is stored above raw egg shells in the coolers. Containers of air fresheners on clearance were stored above the over-the-counter medications. Stock restrooms with liquid soap in a pump-type dispenser.

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Burger King — Wells: 90

Several quarts of cream were dated Jan. 18. The operator voluntarily discarded them. Several items in the reach-in coolers were not labeled or in their original containers. The sugar scoop and frosting spreader were stored on top of containers. A knife with a severely melted handle was in use near the hot-holding racks. The damage prevents the knife handle from being fully cleaned and sanitized. Clean the interior of the cooler at the shake station and the drainage trough at the customer soda machine. The floor sink under the ice machine is overflowing due to blockage. Shorten the drain lines to the floor sink under the ice machine.

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Subway — Wells: 99

Do not nest cleaned equipment and/or utensils without first drying them. Empty the mop bucket and hang the mop to dry after each use.

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Chatos Fast Food: 78

There is no water or water heater supplied to the truck. The establishment may not open without proper hand washing facilities. Rubbing alcohol was stored with food items. The operator reorganized them and there was no evidence of contamination. No dish washing facilities were available. Wiping cloths must be set up and maintained at the start of all shifts. Replace worn cutting boards.

La Corona Taqueria & Carniceria: 97

The plumbing is not operating properly because the grease trap is overload with solids. This operation is to remain closed to the public until the plumbing issues are addressed.

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Kubuki Sushi Catering: 100

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Kubuki Sushi LLC: 81

No pH test strips are available to test the sushi rice for an optimal pH level of 4.65 or below to minimize the risk of food-borne illness from spore-forming organisms such as bacillus cerius. Floors and walls had visible soil and are in need of a thorough cleaning. The hand sink had food debris in the basin, which indicates that the sink was used for food preparation. Hand sinks must be used for hand washing only. Employees must wash hands frequently and use gloves or sanitized utensils when handling ready-to-eat foods. An employee was touching ready-to-eat crab meat with a bare hand. Raw salmon was stored above vegetables in the food preparation refrigerator. Raw shrimp in tempura batter was stored above ready-to-eat food in the adjacent refrigerating unit. Employees corrected the violation. There was no sign visible on the wall or the menu indicating the potential risks for eating raw or undercooked foods from animal origin. Products such as breached vegetables and raw fish were found in refrigeration units without labels. Items must be labeled and discarded after seven days from preparation. You must use commercial food equipment (two blenders, freezer in the preparation area). Frozen fish must be stored at temperatures -4 F for a minimum of seven days to destroy parasites. For the time being, the non-commercial freezer and refrigeration units had adequate temperatures and can therefore be used for now.

Wal-Mart of Elko — Deli: 98

Use chemical test strips to main optimal levels of sanitizing solution. The quaternary ammonium solution was improperly labeled as being chlorine bleach. The garbage area was overloaded and the kitchen area was cluttered.

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Wal-Mart Elko — Bakery: 99

Be sure to keep all hand washing stations unobstructed and use them for hand washing only. All employees must use chemical test strips on a regular basis.

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Wal-Mart Elko — Meat Market: 98

Employees must use chemical test strips regularly. Hang dry mops to minimize the growth of bacteria. More containers are needed to hold all the garbage, recyclables and refuse.

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Wal-Mart Elko: 99

Hang dry mops to minimize the growth of bacteria. The store has excess garbage.

Roy's Market Wells — Meat Market: 94

No hot water was available at the hand sink serving deli, bakery and meat at the start of the inspection. Shorten drain lines at all three-compartment sinks to at least 1 inch above the floor grade.

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Alamo Casino at Wells Petro: 90

The establishment exclusively uses glass tender for dish washing and the three-compartment sink operates as a designated hand sink. The dish machine was tripping the circuit and inoperable at the time of the inspection. The establishment may switch to washing dishes in the three-compartment sink, provided the sink is cleaned and sanitized when switching between the two tasks. There was no thermometer in the cooler with half-and-half and no detectable sanitizer in the bucket. Beverage gun holster does not appear to be draining properly. The floor sink is dirty or blocked.

Stockmen's Hotel & Casino -- Coffee Shop: 83

Raw salmon that was commercially vacuum-sealed was found thawing under refrigeration. The operator voluntarily discarded it. The vacuum on such products should be broken prior to thawing to prevent the growth of the bacteria which cause botulism or listeria. Several quarts of half-and-half and the remainder of a gallon of milk found past the manufacturer's pull date were discarded. Sliced tomatoes and hard-boiled eggs on the preparation table were stocked more than four hours prior and were holding at a temperature of 50 F. The large reach-in cooler near the grill had a temperature of 58 F at the time of the inspection. All potentially hazardous product was removed and discarded. Cooked bacon on the grill line had a temperature of 100 F. Potentially hazardous foods that have been kept at ambient temperature may not be reserved. Multiple containers of food prepared in-house had a date more than seven days prior. There were multiple containers of food in the pizza cooler and reach-in coolers. Cooler drawers were not labeled with the date of preparation. The establishment did not have any chlorine test strips to check the dish washer. No sanitizer residue was found. Replace or resurface all cutting boards that are extensively pitted, stained or gouged. Flooring is not durable and not kept in good repair.

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Stockmen's Hotel & Casino -- Lounge Bar: 95

There is no hand sink installed at the bar. One compartment of the three-compartment sink is used as both a dump sink and a hand-washing sink and the other two are filled with ice when the bar is in service. The operator will dedicate one compartment of the sink as a hand sink and bring in a portable ice bin.

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Stockmen's Hotel & Casino -- Bar: 88

The bar has three small sinks used as dump or hand sinks. Remove the mesh from the bottom of one and dedicate it as a hand sink. A cooler with tomato juice was holding at more than 50 F. The operator voluntarily discarded the juice. Beverage gun drain lines are routed to the adjacent hand and dump sinks, but should be routed directly to the floor sinks.

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Stockmen's Hotel & Casino -- Warehouse: 100

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Stockmen's Hotel & Casino -- Catering: 100

The operator was not catering at the time of the inspection.

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Elko Grammar No. 2 School Kitchen: 100

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Cee Gee's Bar -- Kitchen: 83

The establishment is not permitted to serve food to the public until the following stipulations are met: repair the three-compartment sink and the hand sink in the food preparation area, provide towels and soap for the hand sink, date label all prepared food items, fix the lighting fixtures above the food preparation area.

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Cee Gee's Saloon Bar: 91

The hand sink is not accessible or properly supplied with soup and/or disposable towels. Set up wiping cloth buckets properly at the start of all shifts. The drain pipes extending from the three-compartment sink need to be severed. Dumpster lids are missing or not closed. Post your current health permit conspicuously.

O'Carrolls Inc. -- Bar: 97

There was no sanitizing bucket available at the bar. The operator corrected this on site. Use single-use gloves when handling ready-to-eat foods such as limes or olives.

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O'Carrolls Inc. -- Restaurant: 83

Have a sanitizing bucket available to wipe down food contact surfaces. Use the test strips to monitor sanitizer levels. Replace with new solution every four hours. There was no consumer advisory and the establishment is serving undercooked animal food products. This establishment has 45 days to have a certified food safety manager on board at every shift. A thermometer was provided for the cooking staff. The small refrigerator near the entrance of the kitchen is for home-use only. The floor in the walk-in refrigerator should be replaced with a smooth and non-porous material for easy cleaning. Raise the drain pipe 1 inch above the floor sink near the entrance of the kitchen. Keep lids on all outside garbage bins to prevent rodent infestation.

Gallery Bar: 97

The drain lines below the three-compartment sink and from the ice machine must be shortened. Provide paper towels at all hand sinks. Check the keg cooler for leaks and clean the interior.

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Dotty's Casino No. 37 Elko -- Bar: 99

Dumpster lids are missing or not closed, exposing trash to weather, vectors and scavenging.

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Dotty's Casino no. 37 Elko -- Bar Kitchen: 94

Cut tomato, onion and a head of lettuce was found in the preparation cooler with the date label and in-store produce bags. The operator voluntarily discarded them. Washed produce should be transferred to a clean container. The operator also discarded a half-gallon of eggnog dated Jan. 2. The cutting board on the preparation cooler shows extensive staining and pitting.

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Basanti Inc. dba Port of Subs Elko No. 50: 88

The establishment reheats and serves commercially-packaged soups. The operator was unsure of proper temperatures. Potentially hazardous foods (sliced tomatoes, cut leafy greens, tuna and potato salads) prepared in-house and kept more than 24 hours were not labeled. Several spray bottles with different cleaning agents were not labeled. A food handler wiped the food contact surface with a dry cloth hanging on a hook at the preparation counter, then returned the cloth to the hook for re-use. The operator set up a sanitizer bucket upon request. Ensure that wiping cloths are always stored in a sanitizer solution between uses to prevent cross-contamination. The rear door was propped open. The establishment has a screen door that is torn and the door does not extend to floor level. The rear door should remain closed to prevent pest entry. The worn cutting board on the counter should be replaced. Wrap or otherwise protect the salami in refrigeration.

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Mudd Hut -- Spring Creek: 100

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Goldie's Bar: 93

The person in charge is required to install a dedicated hand sink in two months in the food preparation area for use by the food handlers. Hang-dry all mops to minimize the growth of bacteria. Provide a covered waste receptacle in the ladies' room.

Aspen's Grill at Red Lion Elko: 85

Multiple items were found in the walk-in refrigeration without date labels or past the seven-day maximum time limit for potentially hazardous foods. The operator discarded all old or questionable food during the inspection. The primary dish machine is not reaching adequate hot water sanitizing temperature or registering chlorine sanitizer residue. The temperature and pressure gauges were not functional. Thawed fish in vacuum packaging was without a manufacturer's label in the walk-in refrigerator. The operator stated that the fish is received in bulk and vacuum-packed in-house. The establishment does not have pre-approved plans or waivers to pack any food in this manner. The operator immediately discarded the fish.

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Red Lion Elko — Coffee Garden: 85

Styrofoam cups filled with warm food and spoons were stored in corners of the hood above the kettle in the dry storage room. The operator discarded them. Ensure that there is no eating or drinking except from approved containers in any food preparation area. Raw beef product was stored above raw fish in the walk-in refrigerator. Two bins of dry bulk goods and multiple items in the walk-in refrigeration was left uncovered. The operator discarded or covered product as applicable. Cleaned cutting boards were found drying on a rag on the floor. Do not place clean items on the floor. The operator re-washed them and will dry them on drainboards. Extensive staining, pitting and scarring was evident on cutting boards throughout the establishment. The main dish machine drain line was not directed to the nearby floor sink. Shorten the drain line from the ice bin to the bar at least 1 inch above the floor grade to prevent back siphonage.

Cactus Pete's Chevron Gas Station: 90

Over-the-counter medicine on display was intermixed with food items. Keep test strips on site at all time to verify sanitizer concentration. The check valve on the soda machine is leaking and shows evidence of corrosion. the three-compartment sink was noticeably dirty during the inspection. Clean counters around the soda machine and under the microwave and plastic drink trays in the walk-in refrigerator.

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Four Jacks Casino — Bar: 91

A gallon of milk was dated Dec. 16 in the reach-in cooler. The operator discarded it. Thermometers were not provided in refrigeration units in a conspicuous location. There was no sanitizer set up. Areas under the counters and equipment should be cleaned more frequently.

La Corona Taqueria: 82

The meat processing unit is located next to the ice machine. There were remnants of raw meat on the outer surface of the ice maker. You must segregate the meat slicer and processor from the ice maker. The operator cleaned and sanitized both and the ice was discarded. NO soap was available for the hand sink. Beans were found at the hot-holding station at 112 F. They were discarded. Sanitizing solution must be available at all times to wipe down food contact surfaces. Discard all condiments that are exposed to room temperature after four hours or keep them stored below 41 F. Store all ready-to-eat foods such as cooked rice in food-grade containers. Items in the refrigerator were not labeled. The three-compartment sink has no floor drain. The establishment must fix this issue within a month.

Blue Moon Restaurant: 78

The operator must take a food safety class within 45 days. Evidence shows that none of the hand sinks in this restaurant is being utilized by the employes. Soap and paper towels were not available in this inspection. You must have soap, hot water and paper towels available at all times. Raw chicken was stored above raw seafood in the walk-in refrigerator. The sushi bar refrigerator had raw fish stored above cooked fish. You must segregate all raw foods of animal origin from any ready-to-eat foods. Items such as meat, vegetables and sauces were not labeled. They must be discarded seven days after preparation. None of the stations had sanitation buckets available to properly clean and sanitize food contact services. The owner corrected the violation on site. The shelving unit underneath the rice cookers needs to be cleaned and sanitized. Ventilation fans above the stoves must be cleaned to avoid grease dripping into ready-to-eat foods. Dumpster lids are missing or not closed. Provide a covered waste receptacle in the ladies' room.

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Blue Moon -- Bar: 100

Al Park Conoco Market: 93

The only hand sinks available to the establishment are in restrooms, and there is no hot water available after running taps for several minutes. Linoleum in the bathrooms is peeling up inj places. Repair or replace as soon as possible. Post your current health permit conspicuously.

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Sierra Java -- Snack Bar: 95

Do not mix eggnog and milk in used milk jugs. Eggnog should be mixed in a food-grade container and the expiration date on the dairy products should be transferred to the new container. mixing products with different dates should be avoided. The labels on baked goods must contain all necessary information. This has been noted on two previous inspections. A multiple-quart package of non-TCS chai tea mix was found past the sell-by date. Inspect the stock and remove old product from premises. A mop bucket that was recently used was still in the kitchen area. It should be emptied after each use and the mop hung in a manner that facilitates drying. The staff corrected it immediately. The floor under the shelving units in the dry storage room has excessive debris. The sanitizer bucket had a chlorine concentration in excess of 200 ppm.

Domino's Pizza -- Elko: 100

Raley's Supermarket No. 117 -- Elko: 100

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Raley's Supermarket No. 117 -- Bakery: 99

Post your current health permit conspicuously.

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Raley's Supermarket No. 117 -- Meat: 97

Do not use wooden pallets as shelving. Packaged, ready-to-eat food items were found in close proximity to meat rendering bins in the walk-in refrigerator. The sanitation solution for food contact surfaces did not have optimal levels of concentration.

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Raley's Supermarket No. 117 -- Deli: 96

Stuffing found in the walk-in refrigerator was not labeled. Raw chicken was being thawed under running water in the sanitation sink located in the warewash station. Do not use warewashing stations for any other purpose. Post your current health permit conspicuously.

Dovetail Ranch Bar: 95

The hand sink for the bar was blocked at the time of the inspection. The operator began clearing the sink and the counter.

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Pizza Barn -- Elko: 84

The hand sink must be used for hand-washing only. Employees were observed using the hand sink for ware washing. All shift supervisors must be certified as food safety managers. Raw meat was stored on the same shelf with ready-to-eat foods. The operator corrected it on site. Individual packets of sour cream need to be labeled. All products must be labeled and discarded if unused after seven days from preparation. Employees must use the test strips on warewashing equipment and sanitizing buckets. The floors and walls need a thorough cleaning. There is visible soil and debris showing strong evidence that they were not cleaned on a frequent basis. Repair the wall coving next to the microwave.

Tiki Hut Bar: 94

The operator stated that he never had a dedicated hand sink at the bar and that past inspectors never mentioned anything about the absence of one. The inspector told him this is a critical violation and he will follow up to let him know how to correct it. It will also be discussed with upper management. An employee stated that no hand sink is available and that she uses the restroom sink for hand washing. The ice machine needs to be thoroughly cleaned and sanitized.

Pepsi Bottling Group Inc. Warehouse -- Elko: 99

Post your current health permit conspicuously.

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Coldstone Creamery: 88

The hand sink was temporarily obstructed with dirty dishes. There were no test strips available for the sanitizing solution, which was at a low concentration. The handles of the scoops were in direct contact with the food contact surface during food preparation. If any food contact surfaces are contaminated, you must clean and sanitize the area. Post your current health permit conspicuously.

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Donuts N' Mor: 84

Trash and debris was observed in the hand sink, which must be used for hand washing only. The hand sink at the front of the restaurant did not have a hot water valve. Eggs were stored above ready-to-eat foods.

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Donuts N' Mor -- Catering: 94

Test strips have not been used in quite a while. Sanitize the floor and walls around the grease trap, which is located underneath the three-compartment sink. There was no evidence of foul odors or overflow of grease.

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Crowning Touch Bakery: 99

Keep your garbage bin outside covered at all times to prevent rodent infestation.

Jo' Mama's Expresso: 100

Liquidators & More: 99

Unlabeled spices were transferred to secondary containers for sale. The operator voluntarily removed the spices from display.

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Maverik Country Store No. 146 Elko: 96

Store all food at least 6 inches from floor services. Set up wiping cloth buckets properly at the start of all shifts. Garbage, recyclables and refuse is not properly stored in a manner that makes it inaccessible to insects and rodents.

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Maverik Country Store No. 237 -- Elko Deli: 89

The layout of the establishment does not give employees easy access to hand washing. An employee was observed using the hand sink as a warewashing station. Post your current health permit conspicuously.

State Inn — Peacock Lounge: 97

Shorten the drain lines to the floor sink under the three-compartment sink to at least 1 inch above the floor grade to prevent back siphonage. Ensure that all hand sinks are kept stocked with paper towels and soap in a pump or wall-mounted dispenser.

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State Inn — Cafe: 83

The hand sink was blocked by draining lettuce at the time of the inspections. Hands are typically washed at the pot sink, according to staff. Use hand sinks only for washing hands, preparation sinks for preparing food, and dish sinks for dish washing. Raw meat was intermingled with commercially packaged cooked meat products. There was no evidence of contamination or breached packaging and the operator reorganized it. The dishwasher was not reaching the correct temperature and there was no residual sanitizer at the time of the inspection. Set up wiping cloths and buckets properly at the start of all shifts. Replace the residential microwave, freezers and slow-cookers with commercial models.

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Flying Fish — Bar: 96

Ensure that the Kenmore freezer in the kitchen is a commercial model. Replace or resurface worn, stained and pitted cutting boards. Drain, clean and sanitize the ice machine and wipe the drip plate and lid regularly. Shorten drain lines in the boar, near the ice machine, and in the front service area. Ensure that all hand sinks are fully stocked with soap and drying devices or towels.

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Flying Fish — Caterer: 100

The operator was not catering at the time of the inspection.

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Flying Fish — Restaurant: 95

Raw shell eggs were found above ready-to-eat foods and raw shrimp was stored above cooked beets. There was no evidence of contamination. A gallon of cream was dated Nov. 30. The operator discarded it.

Double Dice Grill: 98

Ensure that the sanitizer line is primed each time teh container is switched out.

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Double Dice — Sports Bar: 99

Ensure that all drain lines are shortened.

McAdoo's Ltd. Restaurant: 100

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McAdoo's Ltd. — Catering: 99

The operator used the wrong test strip for the sanitizing solution. The wall covering near the mop sink is in need of repair. Visible soil was observed between the covering and the wall. Clean the area.

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McAdoo's Ltd. — Bar: 98

Keep the trash receptacle closed so rodents do not have access to it. Bottled water and orange juice was stored under the sewer line. The operator corrected it and there was no evidence of contamination.

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K-Mart of Elko — Market: 95

Bacon was stored above eggs. Store raw food items of animal origins in the hierarchical order of proper cooking temperatures.

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Brewski Entertainment Co. dba Good Time Charlee's: 97

Use commercial equipment for all of your food storage. Employees must use gloves, tongs or toothpicks when handling ready-to-eat foods. Have test strips available for sanitizing solutions. Discard any ready-to-eat foods after seven days. Label cut limes. The hand sink drain pipe did not have adequate spacing between the pipe and the floor. The drain line from the ice machine must have a 1 inch gap to prevent back flow. The sump pump must be covered. The floor underneath the ice machine is heavily soiled.

Mattie's Bar & Grill: 85

The establishment uses quaternary ammonia in spray bottles as sanitizer for customer tables. The bottles must be labeled as to contents. The built-in thermometer in the reach-in freezer was not accurate, showing 15 F higher than the ambient temperature. Calibrate it to adequately monitor temperature. The product in the reach-in cooler under the toaster has been removed from its original packaging and should be labeled with the contents and date of preparation. Multiple damp towels were resting on surfaces throughout the establishment and staff wiped the tables and returned the towels to the top of the bus cart, not the available sanitizer bucket. Cutting boards throughout the establishment are worn. The operator was instructed last year to remove a cook top that had been red-tagged by the fire marshal. The cook top is still in the kitchen. There is extraneous equipment piled in the store room. Remove any broken or unnecessary articles and store them so as to facilitate cleaning and monitor for pests. The flooring is in need of repair. There is visible water damage to the ceiling of the dry storage room. There is no evidence of contamination. Identify and repair the leak. There are missing ceiling tiles in the dry storage areas that need replaced. The ceiling above the ice machine is unfinished and presents a health an safety hazard to employees as well as a contamination risk. Remove lockers from the dry storage area as requested on the previous inspection.

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Mattie's Bar & Grill — Bar: 90

The walk-in beer cooler should have a thermometer visible to the bartender to monitor temperature of potentially hazardous (dairy) foods. Do not set in-use bar towels at the bar. The cutting board used to slice produce is stored on the floor in-between equipment. The board must be sanitized before use and stored in a more sanitary manner. The sanitizer was empty on the dishwasher at the time of inspection. After several tries after changing sanitizers and priming the machine, there was no measurable chlorine residue. Use the dishwasher in the kitchen or the three-compartment sink. Adjust the dishwasher drain to prevent wastewater from spilling onto the floor and ensure all drain lines end at least 1 inch above the floor grade to prevent back siphonage. Pay attention to sinks under counters and equipment, which are dirty or blocked. There is a missing toilet tank lid in the men's room. Towels should be provided at all hand sinks. Napkins are not a paper towel substitute. Instruct employees to use designated areas for storing personal belongings.

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Spring Inn Tavern: 98

Linoleum in the bar area is damaged around the floor sink. Removing the linoleum and sealing the concrete behind the bar is acceptable. There are missing ceiling tiles in several places that need to be repaired. The name is being changed to Spring Inn Bar.

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Spring Inn Tavern — Kitchen: 97

The operator is using chlorine sanitizer and purchased pH strips. Purchase an adequate amount of chlorine test strips. Clean all refrigeration and counters prior to stocking. The establishment may not allow patrons to bring in food from home to serve to the general public.

Domino's Pizza Spring Creek: 89

There was an open container of marinara sauce left sitting out on the counter at 68F. The operator placed it in a container in a nearby reach-in cooler and will discard at 4 p.m. There are several containers of sliced mushrooms left uncovered in the walk-in refrigerator. The sanitizer bucket was not set up at the start of the inspection. The brush used to wipe cornmeal off the preparation counter is hung above the hand washing sink and caked with debris. Increase the frequency of cleaning and sanitizing it. Linoleum is worn and has deteriorated in some areas. The drain for the three-comparment sink should be shortened to at least 1 inch above the floor grade to prevent back-siphonage.

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Subway of Spring Creek: 96

Sealed bags of food product stored in Stearlite drawers are sitting on the ground. Single-serve items are stored under the waste line for the front hand sink. The operator reorganized it to prevent contamination. Water pressure at the rear hand sink is low. The floor sink under the soda machine is dirty and must be cleaned. The rear storage space is cramped, but keep personal belongings separate.

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Ramon Zugazaga Catering: 100

JR's Bar: 98

The dishwasher drain line should be shortened to at least 1 inch above the floor grade. Pay attention to dirty floors under the counters and equipment.

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JR's Restaurant: 95

All units containing potentially hazardous foods were holding at 41 or below; maintenance was actively servicing empty units at the time of the inspection. Ensure they all have thermometers in them. The operator was thawing meat in an ice water bath at the time of the inspection. This is not an appropriate thawing method. The sanitizer concentration in buckets was low. The drain line from the ice bins has excessive build-up. Clean and sanitize. Tile is chipped throughout the establishment.

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Chef Cheng's Chinese Restaurant: 71

There were open beverage containers on the shelf above the food preparation counter. The kitchen does not have a single-compartment hand sink. The sink near the door being used as a hand sink was full of dirty dishes on one side and being used to devein shrimp on the other. It was cleaned and sanitized during the inspection. Dirty dishes should never be placed in hand sinks or dedicated food preparation sinks. The operator reorganized the storage during the inspection, as potentially hazardous raw food of animal origin was stored above ready-to-eat foods. The operator has multiple large containers of laundry detergent stored under the dishwashing station. There are no laundry facilities on the premises and there is no need for such product on the premises. Remove it immediately. There is a large stock tank with a hinged wooden lid filled with brown, greasy-looking water. The operator said this is used to clean hood vents, and water and detergent are changed monthly. Vents should be cleaned in an existing sink, using fresh water each time. It should be drained after each use. Empty the tank and remove it from the premises within 24 hours. There is a garden hose with a sprayer connected to the water line on the pot sink to spray down kitchen floors. There is no back flow prevention evident. Kitchen staff left out raw chicken on the counter to thaw. The operator stated this was the usual practice. Staff was instructed to relocate chicken to the refrigerator. The operator is re-using large tin cans to hold food on the preparation line. These are not easily cleanable and should not be re-used. Cardboard boxes are being used to drain fried foods. These boxes previously held raw foods and cannot be cleaned and sanitized. Do not use them. Multiple open containers were found in the refrigerators and storage room. Cloth towels and aprons were found on top of fried and frozen foods in the refrigerators. This may promote bacterial growth. There is no measurable sanitizer in buckets or spray bottles during the inspection. When asked about the type of sanitizer used, the operator pulled out a gallon bottle of detergent. Remove all cardboard and wood in the refrigeration units. Do not line any shelves with cardboard. Two residential chest freezers in the back should be replaced with commercial models. There is noticeable debris on the drip plate and red food coloring observed on the inside of the ice machine lid. The flooring throughout the kitchen is in disrepair. Standing water was found in the dish area. Rough, unsealed concrete is difficult to keep clean and may lead to structural damage. There is a large hole in the wall under the two-compartment sink and exposed insulation on the exterior of the front walk-in refrigerator.

Ruby Mountain Pizza Company: 100

Subway — Elko No. 59522: 96

An uncovered container of egg-white omelettes was observed in the reach-in refrigerator past the establishment's expiration date (but less than seven days from preparation). The operator voluntarily discarded it. Packaged crackers were stored under the drain line for the front hand sink. The operator relocated them and there was no evidence of contamination. Sanitizer concentration in the spray bottle for use in front of the house was less than 100 ppm quaternary ammonia. The operator emptied and re-filled the container with 200 ppm.

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Spring Creek Elementary School Kitchen: 100

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Stray Dog Pub & Cafe: 98

Do not store sanitizer bucket on the floor. There is extensive damage to existing flooring. Please pay attention to hard-to-reach areas when cleaning, such as under the bar and shelving units.

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Stray Dog Pub & Cafe — Bar: 96

Half-and-half was found stored in the beer cooler without a thermometer. It was relocated with a thermometer. Store all potentially hazardous foods in a refrigerator with a thermometer. Store the ice scoop in a manner that protects it from contamination.

Commercial Hotel Brand Room Restaurant: 99

Paper is peeling off the drywall in several areas of the kitchen with patches of discoloration. Metal sheeting behind the large reach-in refrigerator is separating from the wall. Seal and secure all such spots to prevent water damage or grease and debris build-up.

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Commercial Casino Martini Bar: 99

All drain lines for all equipment are indirectly drained to floor sinks and should be shortened to at least 1 inch above the floor grade.

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Commercial Hotel Round-up Bar: 92

The dishwasher was out of sanitizer at the start of the inspection. When the operator replaced the bottle, there was not sanitizer residue on glasses. Have the dishwasher serviced. Wiping cloths should be stored submerged in the sanitizer. Ensure that all hand sinks are fully stocked at all times with paper towels or a hand drying device.

Amigo USA Market: 93

Two shelves of medicines and supplements were stored above food. There was no evidence of contamination. Remove the cardboard from the reach-in ice cream cooler. There is excess cardboard in the store room. Remove it.

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Horseshoe Club — Bar: 89

The establishment has two three-compartment sinks but no dedicated hand sink. Place thermometers in all refrigeration units containing potentially hazardous foods (sliced fruits, dairy products, etc.) The rear ice machine has black growth on the drip plate. It must be drained, cleaned and sanitized before opening for service The front ice machine is not on. Clean and sanitize it before use. The operator is out of test strips. There is damaged or missing coving and floor tiles throughout the establishment. The operator states that new flooring will be installed soon.

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Blach Distributing Co. Warehouse: 94

Repair receiving doors with poor seals to make them insect and rodent proof. There is water damage to the ceiling on the older side of the building with possible mold growth evident. Identify and repair the leak and clean and sanitize the area to prevent the spread of mold.

Carlin C-Store/Build A Burger: 93

Tomatoes on the ice in the preparation line had a temperature of 49 F. The operator voluntarily discarded them and resupplied the line. Temperature logs for chili recorded hot-holding temperature below 135 F for an entire day. Potentially hazardous hot-held foods should be served or discarded within four hours of the temperature falling. There was no wiping bucket set up at the start of the inspection and dry cloths were observed on the counters. Provide hand wash signs at all hand washing sinks.

McDonald's Elko No. 17971 Mountain City Highway: 95

Thermometers were not provided in refrigeration units in a conspicuous location. Do not store sanitizer buckets on the floor or the ice scoop on the machine top. Pay attention to the floor sinks under the equipment and counters and hard-to-reach areas.

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McDonald's Elko No. 4438 Idaho St.: 91

Raw eggs were stored above and around pasturized egg product. The operator reorganized it. Clean shelves of the reach-in refrigerator units. The seal around the kitchen hand sink needs to be repaired. The eyewash station should be replaced with a commercial unit, properly attached to the wall and sealed to prevent water damage to fixtures. Pay attention to the floor sinks under counters and other equipment. The grease trap in the basement should be inspected and evaluated by a professional. There was a mild sewer odor present at the time of the inspection. It may be redundant with the grease trap on the main level under the three-compartment sink. When the establishment remodels, and exterior grease interceptor will be required. The drain line for the blender sanitizer should be shortened to at least 1 inch above the floor grade to prevent back siphonage. The grout of the quarry tile in the kitchen is deteriorating and there are many damaged tiles in the basement. Base coving in the basement is missing and there are damaged or missing tiles in the kitchen area. Pay attention to out-of-the-way areas and in the walk-in units when cleaning.

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Great Wall Express: 88

Raw shell eggs were stored above ready-to-eat-bamboo shoots and pineapple. The operator reorganized it. Multiple containers of food were exposed in the walk-in refrigerator and kitchen. Cover food to protect it from contamination unless it is being accessed for cooking or serving. Raw meat was found stored on the floor of the walk-in refrigerator. Do not store any food items on the floor. The operator stores the rice scoop in stagnant ice water near the rice warmer. The water is changed regularly, but the scoop should be stored dry and cleaned regularly or stored in a sanitizer solution. Scoops in the bulk dry-goods containers should be cleaned more frequently. Do not line the shelves with wood or other absorbent surfaces. The porous nature of the plywood boards does not allow for proper sanitizing. Floor sinks under the counters and equipment must still be regularly cleaned. Shorten the drain lines from the soda machine. The checkline for the carbonator had a noticeable amount of water in the line. Base coving in the restrooms does not seal at the floor juncture. Areas under equipment, particularly the corner of the fryer, need more frequent cleaning. There is damage to the wall in several places in the men's restroom and discoloration of wall fiber. Dumpsters do not have lids.

Northside Elementary School Kitchen—Elko: 100

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Flag View Intermediate School Kitchen: 98

The walk-in freezer has stalactites of ice forming from the ceiling around the condenser, and there is a damaged seal at the top of the wall shared with the walk-in refrigerator. Repair it to prevent damage to food product.

Crescent Valley Elementary School Kitchen: 96

The dishwasher does not have any discernible chlorine residue. A hand drying device or towels were not provided.

Kennedy Ranch: 100

Carlin Combined School Kitchen: 100

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Carlin Open Door Senior Citizens Center:100

Eliza Pierce School:

There are large cracks in the hallways that are sealed and do not present a tripping hazard. The school will be replaced by new construction and demolished for the 2015-16 school year. Rake or add pea gravel to the required 9 inches in heavily used areas under swings and at base of slides. The faucets in the boys’ restroom do not run for at least 20 seconds.

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Crescent Valley Elementary School:

Staff is unclear of the status of the school sewage disposal system. The faucet in the girls’ restroom nearest the principal's office does on stay on unless held down.

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Mary S. Black Elementary School:

There is no hot water in the main building or closest portable classroom. The large boiler was replaced with a smaller model recently. Look into flash heaters or a larger boiler to meet the hot water demand. There are broken and falling ceiling tiles in the corner of the teacher's workroom of the main office and in faculty restrooms. Student prescription medicines are stored in the office supply closet, accessible to any person entering the school office. Keep medicines in a locked cabinet accessible only by school nursing staff. The boiler room door was unlocked. Place covered garbage cans in the restrooms of the special education portable classroom to prevent student or pest access to soiled wipes and toilet paper and other hygiene items. The boys restroom of the portable computer classroom is missing a mechanical ventilation unit, and in faculty restrooms the vent does not turn on.

Ruby Valley Elementary School:

Move weeds and clear brush in the play areas to prevent attracting pests.

Carlin Combined School:

There are chipped or missing coving tiles throughout the high school building. The benches in the weight room are ripped and frayed. replace the cloth-upholstered bench in the boy's locker room with a vinyl or other easily cleanable material. The hot water tap in the biology classroom does not produce hot water. Move the Gojo soap container on a counter or in a wall unit, not in the sink basin. There is no hot water supplied to several taps. All automatic taps should be adjusted to flow for a minimum of 20 seconds.

Mountain View Elementary School Kitchen: 100

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Elko Grammar School No. 2 Kitchen: 99

If a hose is to remain attached to the faucet in the custodian closet, install a backflow prevention device or detach it after use to prevent possible back siphonage.

Cimarron West-Catering: 99

The health permit is expired. The operator was not catering at the time of the inspection and stated he or she has not had any events this year and may close the permit.

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Cimarron West Family Restaurant: 76

Multiple canned goods were severely dented. The operator voluntarily discarded them. Raw chorizo and raw shell eggs were found stored above ready-to-eat foods in the walk-in refrigerator. The operator reorganized them and there was no evidence of contamination. There is no sanitizer connected to the dishwasher and no chlorine test strips in the establishment. All refrigerators and freezers should have visible thermometers to monitor temperatures. The line cook does not have a thermometer. Baked potatoes were found left out on the counter, unbreached and wrapped in tin foil. Whole potatoes cooled and kept for re-use must be breached and unwrapped to allow for proper cooling. The household freezer chest should be replaced with commercial equipment. Frozen deli meat and bacon was observed being thawed at room temperature. The operator relocated product to the walk-in refrigerator. All potentially hazardous food must be thawed under cold running water or in a refrigerator to prevent bacterial growth at room temperature. Sanitizer buckets were filled with soapy water upon arrival. The operator stated the establishment was out of the usual sanitizer. Buckets were set up with household bleach. Move utensils stored next to the faucet under the dishwasher drain board. The area is subject to contamination. Floor sinks are dirty and should be cleaned. The dumpsters were overflowing at the time of the inspection. There is cracked quarry tile near the two-compartment ware-washing sink. Pay attention to areas under shelving units and equipment where there is a lot of buildup. The walk-in freezer has sever ice build-up. The dish washing room has broken tiles, light cover and damage to seal above the counters. The health permit has expired and the operator will pay permit fees by Friday or the establishment will be closed.

Mountain View Elementary School: 0/0

Lighting in the portable classroom restrooms is very dim. The slide has been removed on the playground structure farthest from the building. Currently, the slide section has been blocked to student access by bolted plywood. Staff recommends sealing the plywood or replacing it with another material to prevent splinters. Cut, smooth or cap exposed bolts on playground equipment. Repair the yellow wall near the tetherball courts where mesh is exposed, and repair platforms on playground structures where rubber coating has worn away, exposing the metal. Rake or add wood chips to heavily used areas such as the bases of slides to a t least 9 inches. Repair skirting around the portable classrooms. Extensive water damage to wooden siding and warped joins are large enough to provide entry for pests seeking harborage.

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Elko Grammar No. 2 Elementary School: 0/0

Increase pressure at the drinking fountain in the counselor's office to prevent pathogen transmission. Cleaning products stored on the lower shelves of unlocked cabinets should be moved to locked cabinets to prevent student access. There are two classrooms with pets, including tarantulas, hissing cockroaches and hermit crabs. Students are to not handle the animals. The enclosures are clean. Add park or rake the kindergarten play area to keep fill at a required 9 inches in heavily used areas. There is no water pressure at the left sink of the second-floor boy's bathroom. There was no hot water observed after several minutes in restrooms of the portable classroom nearest the cafeteria. Ventilation in the restroom of the portable classroom nearest the cafeteria did not appear to be functioning.

Flag View Intermediate School: 0/0

Multiple taps in the portable classrooms do not have hot water. Multiple restrooms do not have functioning vents.

Family Dollar Store -- Elko: 92

Raw bacon was found stored above raw shell eggs and ready-to-eat bologna and sliced cheese. The operator reorganized it and there was no evidence of contamination. There is no soap in the men's restroom, and a large bottle of dish soap was found at the sink in the women's restroom. All sinks must be properly stocked with hand soap in a pump or automatic dispenser. There were medications on clearance that were past the manufacturer's expiration date. The operator removed them from the sale.

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Al Park Petroleum Market: 97

Provide thermometers in all refrigerators containing potentially hazardous foods such as dairy items and sandwiches. The shelves where the soda syrups are stored are very dusty and there is a pool of dried syrup near the back corner. Please clean them.

Battle Mountain Civic Center: 95

There is no hot water at any of the restroom hand sinks. Hot water is supplied to the kitchen. Correct the issue and contact the health services office within 24 hours. The establishment is used primarily as a banquet kitchen and was not serving at the time of the inspection.

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Wycked: 97

Thermometers are not provided in refrigeration units. Replace or reseal the flooring in the dish washing area and restrooms as necessary. This is the re-opening of the former Perde Deli and Bar.

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Bakker's Brew: 93

Place thermometers in all refrigeration units containing potentially hazardous foods. Repackaged Costco baked goods were found for sale. Label all foods sold wrapped. Large straws are currently stored in an open, unwrapped cup. A food handler was observed placing a straw in a beverage bare-handed. Provide wrapped straws or a dispenser and wear gloves when directly handling straws. Single serve containers were found stored on the floor on the lowest shelf, approximately 2 inches from the ground, in the storage areas. The operator is using bleach sanitizer and the sink concentration tested at over 200 ppm. Check it each time the sink or sanitizer buckets are filled and have it at 50 ppm. Shorten all drain lines at the floor sinks to at least 1 inch above the floor grade to prevent back-siphoning into equipment.

Spring Creek High School Kitchen: 99

Store mops in a manner that facilitates drying.

Battle Mountain High School: 0/0

The flammable and hazardous materials cabinet in the art classroom was not secured during the inspection. Staff recommends keeping the cabinet locked. There are multiple broken or missing ceiling tiles in the hall outside the boy's locker room. There is no hot water at the hand sink in the agriculture science classroom. Re-install the hot water tap at the sink to allow proper hand washing. Multiple self-metering faucets throughout the school do not stay on at all after pressing the tap. Adjust them to a minimum of 20 seconds to encourage proper hand washing. The vent is not operational in the men's restroom in the health science mobile classroom. The school has un-permitted concession stands off the gymnasium and at the football and baseball fields. Field stands are possibly operated by Lander County. The stands are not properly equipped for food service. The ice machine in the boy's locker room training room is leaking profusely.

Spring Creek High School: 0/0

The virex sprayer in the wrestling room is not labeled with contents. Ensure all chemicals are clearly labeled. There are chipped tiles in several restrooms and a hole in the drywall in the boy's locker room. Fume hoods are vented to the main system; environmental health staff recommends adding hood checks at least yearly to ensure adequate ventilation when working with volatile chemicals. The hand sink in the drafting classroom is not functioning. Raw shell eggs were found stored in the refrigerator above ready-to-eat-foods. Many timed faucets do not run for at least 20 seconds.

Business Name: Score out of 100

Super Stop — Market: 89

The food handler was observed sneezing into hands, then handling packaged food items without first washing hands. There is no hot water at the hand sink in the men's restroom and the second kitchen hand sink. Reconnect the hot water lines within 30 days. Obtain sufficient test strips to check sanitizer concentration each time the sink or sanitizer buckets are filled. Chlorine concentration should be at 50 ppm. Shorten the drain lines throughout the establishment to at least one inch above the floor grade. The sink under the soda machine and other equipment needs to be cleaned regularly.

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Super Stop — Warehouse: 99

Remove unnecessary clutter and unused equipment from the premises.

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Super Stop — Deli: 86

Raw shell eggs were stored above ready-to-eat foods in the walk-in refrigerator. The operator reorganized it and there was no evidence of contamination. Potato and macaroni salad containers were found in the walk-in refrigerator past the manufacturer's pull date and/or open and seven days past the date of opening. Sliced tomatoes and shredded lettuce were found above 41 F in the grill-side preparation cooler. The operator stated the food had been there several hours. It was discarded and restocked. Keep the cooler lid shut to help regulate temperature. Salami, shredded lettuce, potato and macaroni salads were found in the salad bar cooler at approximately 50 F. The operator stated that food had been out for about an hour. Discard all potentially hazardous food in the cooler at 3 p.m. and restock for evening service. The establishment cooks large batches of some foods, then portions and freezes the batches. The operator states that the cooling takes approximately four hours, but does not check the temperature throughout the cooling process. The establishment should consider implementing and documenting a time-marking system for cold-hold items kept in preparation coolers or the salad bar. Thermometers were not available for use by the food preparation staff. Open boxes of exposed corn dogs and burritos were found in the walk-in units. This food should be kept covered. There was also food on the floor in multiple walk-in units. Post signs at the salad bar.

Warrior Field: 89

An entire crock pot of nacho cheese and open No. 5 cans were in the refrigerator. If food is kept for re-service, it must be properly cooled and be labeled with the date of preparation. Provide stem thermometers to cheek the cook temperatures on meat products and hot/cold holding temperatures. Small straws, stir sticks and boxes of plastic forks were observed stored in an open container, unprotected between events. The hand sink in the gym concession area needs to be cleaned. Do not store rags or cleaning supplies in the sink. Replace household appliances with commercial equipment as soon as possible.

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Elko Senior High School Kitchen: 99

There is paint peeling off wood in the storage area. Reseal the floor.

Elko Senior High

School:0/0

There is missing/broken ceiling tiles near the custodian closet of the drafting classroom. Flooring is beginning to peel around the lockers in the main girls gym locker room. There is a crack in the wall, damaged flooring and separating base covings in the old gym girls locker room. Reseal the covers on benches in the weight room and training room. Raw shell eggs are stored on the top shelf of the refrigerator. Remind students to store raw animal products below ready-to-eat-foods. Keep thermometers in all refrigerators and obtain test strips to check bleach concentration when diluting. Mechanical ventilation is not working in the girls bathroom of the senior building.

Mountain City Restaurant: 99

Label all bagged ice and baked goods that are sold pre-portioned and wrapped. The kitchen was not operating at the time of inspection. Ensure the dishwasher reaches proper sanitizing temperature before washing.

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Mountain City Restaurant — Bar: 97

Clean the dust around the beer cooler compressor and soda syrup boxes. The toiled is out of service. Repair the gasket as soon as possible. The bar may be undergoing renovations during the off-season.

Hide-A-Way Steak House Restaurant: 90

The low temperature chlorine dishwasher is reaching adequate temperature, but the sanitizer line is not dispensing into the reservoir. The operator does not have test strips to check residuals. Do not use the dishwasher until it has been inspected by a technician and verified to be dispensing adequate sanitizer. In the meantime, use the three-compartment sink. Food in the walk-in refrigerator and freezer was found on the floor, with several boxes in the freezer open to expose contents. Store all food product off the floor and covered to prevent contamination by dust and debris. Repair the seal on the walk-in refrigerator. Replace the household microwave in the kitchen with a commercial model. The wooden pallets and shelving in the walk-in refrigerator and freezer should be replaced with an appropriate material.

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Hide-A-Way Steak House — Bar: 91

Raw shell eggs and raw beef were stored above ready-to-eat food in the walk-in refrigerator. The operator reorganized it and there was no evidence of contamination. Store raw animal product away from ready-to-eat food. The milk in the bar in the reach-in refrigerator and the walk-in refrigerator was past the manufacturer's pull date. The operator discarded it. Replace the place on the ice machine to protect the interior from airborne dust and debris. The reach-in refrigerator in the bar needs to be de-iced and cleaned. The floor sink behind the ice machine needs to be cleaned. Remove any extraneous or non-functioning equipment in the back storage room. Replace the old reach-in refrigerator with proper shelving to store single-serve items. Multiple crock pots should also be removed, as they are not commercial cookware and should not be used in the establishment. There is linoleum missing from several tiles in the bar area. Pay attention to areas under cabinets, sinks and other equipment when cleaning.

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Mt. Lewis Meats: 92

Test the bacterial quality of water at the approved laboratory and submit results to the health office within one week. Seal the cracks in the concrete flooring. Replace the weather stripping on the exterior door to ensure it is rodent proof. Get a cover for the swamp cooler and exposed outlets. Repair the shielding on the cutting room fixtures. The processor does only custom meats. Good practices are in place.

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Lander County School District Main School Kitchen: 94

Food in the walk-in freezers is currently stored on the ground. Move food product from the custodian closet to the kitchen. It should not be stored in such close proximity to cleaning supplies and the washing machine. If nail brushes are used, they should be stored in a container of sanitizer to prevent bacterial growth on the brushes. Wooden flooring built in the walk-in freezers is approximately six inches from the unit flooring. This does not constitute additional shelving, but merely raises the floor level (this surface is walked on and any food spills will remain around the food containers). Furthermore, wood should not be used in refrigerators or freezers. Replace it with durable, smooth, non-absorbent, easily cleanable material if the riser is necessary, or appropriate shelving. The hand sink near the three-compartment sink is leaking from the cold tap through the unsealed faucet opening in the ceramic basin. Repair it and reseal the faucet fixture. Replace the weather stripping on all external doors to make them rodent-proof. Cover external vents with mesh to prevent pest entry. There is no evidence of pests in the establishment, but the chicken wire in place is not sufficient to prevent entry.

Taco Bell: 97

Water has accumulated in the coiled line from the carbonator check valve at the front soda machine. The floor under the counter is wet. There is no visible evidence of damage or corrosion to check valve, but discontinue use of the soda machine until the carbonator has been inspected and passed by a technician. There is debris accumulated in the trash pad. Clear and clean the area to prevent attracting or harboring pests. Pay attention to areas under sinks, counters and other equipment where debris may build up out of sight.

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Chicago Hot Dogs Elko LLC: 100

The operator is not currently catering, but considering working out of the Convention Center banquet kitchen.

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KFC Elko: 99

The tile of the front walk-in refrigerator has cracked in several areas. Replace or seal broken tiles.

Arctic Circle of Elko: 82

There were five cans of ice cream toppings found dented. The operator isolated them for credit. Isolate or discard all cans with denting or damage to any seam, with sharp dents, or bulging. Shredded lettuce was found at 46 F on top of the preparation table. The operator stated it had been out since that morning. Boxes of bagged soda syrup were found on the floor in the basement. Several buckets of sanitizer had low concentration. Change it when the water becomes dirty or approximately every four hours to ensure proper concentration. Ensure that wiping cloths are always returned to the bucket immediately after use. The microwave near the grill is a household model. Replace it with commercial equipment. Clean the can opener after each use or when changing between products. Clean the hood and filters. Grease buildup is on the electrical outlet near the drive-through window, presenting a fire hazard. The floor sink under the hand washing sink needs immediate attention. Remove the plastic jar from around the three-compartment sink drain and clean the floor sink. Cut pipe at an angle or reposition to reduce splash. The drain lines from the unit with the fry warmer extend into the floor sinks. Shorten and position lines so that they are at least one-inch thick above the floor grade. The base coving near the three-compartment sink has separated from the wall. Repair and reseal the area to prevent damage to the wall and growth of mold or mildew. The basement floor is covered in soda syrup. Clean the area thoroughly, moving equipment as necessary to prevent attracting pests. In general, pay attention to areas under shelving units and other equipment throughout the establishment. The lighting in the walk-in units and the basement is dim. Check that all light fixtures are functional and supplied with appropriate bulbs.

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Winner's Corner Elko Market: 97

Remove extraneous and/or non-functioning equipment from the walk-in refrigerator and basement storage area. Currently, the excessive clutter hampers cleaning and may allow for the harborage of pests in inaccessible areas. This is a repeat violation. There is excessive damage to the linoleum under the ice machine. Repair it with durable flooring to prevent further damage or the growth of mold or mildew. The corner near the restrooms and the walk-in refrigerator and around the ice machine in the rear of the store need their base coving repaired. Patch damaged drywall behind the ice freezer in the rear of the store. Install faceplates on all electrical outlets to seal the wall. Floor sinks for drink machines under the counter are difficult to reach. Continue good maintenance of such inaccessible areas. Remove the snow-melt/road ice from the walk-in refrigerator. Large bags are separated from and unlikely to be confused with food, but may contaminate food product if spilled. Contract with a licensed pest control to spray for insects and arachnids. There is excessive cobweb buildup around the rear ice machine and receiving door.

Luther's Bar: 98

The floor sink near the ice machine is dirty or blocked. There is an improper plumbing repair in the seal faucet in the women's restroom. Shorten drain lines at several floor sinks.

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Luther's Bar & Grill: Snack Bar: 90

There is raw beef and shell eggs in the pizza preparation cooler and raw bacon and eggs in the walk-in stored above ready-to-eat food. The operator reorganized it and there was no evidence of contamination. Food prepared on site should be labeled with the date of preparation and used or discarded within seven days. Thawed foods should be labeled with the date they were removed from the freezer. The dishwashing machine needs to be cleaned and de-scaled. Repair the base coving around the walk-in refrigerator and clean the floor in the walk-in freezer. Seal the outlet opening above the service window. Replace the cover for the condenser in the walk-in freezer.

Sept. 25

Conoco Food Mart Wendover: 87

A dented can of corn was found for sale. The operator isolated it for credit. Raw shell eggs were found displayed above ready-to-eat dairy products. The operator reorganized it immediately and there was no evidence of contamination. Several bottles of juice and canned items were found past the manufacturer's pull date. The operator discarded them. Keep the rear door closed when it is not actively in use to prevent entry of flies or other pests. If the door is to remain open, install a screen door.

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Conoco Food Mart — Snack Bar: 88

Keep the hand sink clear so that it may be used for hand washing. Do not wash hands in the three-compartment sink. The operator cleared the sink basin and moved the soap. There are no test strips to test the sanitizing compartment in the three-compartment sink. The nozzles on the soda machine had buildup on the threads. Increase the cleaning frequency of the drink machines to prevent such build-up. Thoroughly clean the area under the soda syrup rack and other areas under the counters and equipment.

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The Cowboy Saloon & Cafe — Bar: 96

The sink in the men's room is beginning to separate. Reseal where it meets the wall to prevent moisture from becoming trapped behind the fixture and allowing for growth of mold or mildew. The base coving is missing in the men's restroom and throughout the establishment. Install base coving and properly seal it to prevent water from entering the walls when mopping, allowing for the growth of mold and mildew. Pay close attention to areas under the three-compartment sink and other equipment. Shield the fluorescent light in the beer cooler.

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Saddle Sore Bar & Grill: 97

Reseal the sink in the men's room to prevent moisture from getting behind the sink. Provide new door sweeps or seals to all exterior doors to prevent pest entry. There was no evidence of pests.

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The Cowboy Saloon & Cafe: 84

Moldy peaches were found in the walk-in, the operator discarded them. Cloudy, separated orange juice without the manufacturer's date was found in the reach-in refrigerator. The operator discarded it. Thermometers are not provided in refrigeration units. Segregate employee food from restaurant food by providing designated areas. Remove the product intended for the operator's chickens and dogs from the establishment. There is insufficient sanitizer concentration in the kitchen sanitizer bucket. Change sanitizer buckets whenever the water becomes dirty. A bowl is being used as a scoop in the biscuit mix bin. Replace it with a proper scoop. There are multiple household refrigerators and freezers in use. Replace them with commercial equipment as soon as possible. Thea rear storage room is very crowded. Remove or repair non-functioning equipment and remove articles not related to the bar or restaurant. There are multiple holes in the flooring, missing tiles, damage, etc. Repair all flooring so that it is smooth, durable and easily cleanable. The coving under the three-compartment sink has separated from the wall. Repair it to prevent water damage and the growth of mold or mildew. Pay attention to areas under the sinks and other equipment that are not being adequately cleaned. The rear door seal is fraying. Replace the seal to prevent pest entry. The wall in the storage room has large holes near the walk-in refrigerator and rear door. The drywall on the rear wall under the swamp cooler is unsealed and separating. Repair it to prevent pest entry. The operator was unsure of the last time the hood was serviced. Have a technician inspect the hood and fire suppression system. It appears to be functioning properly.

Costa Vida: Fresh Mexican Restaurant: 85

There were two severely dented cans that were voluntarily discarded. All deliveries should be inspected before being stocked. There were spoiled tomatillos found in the walk-in refrigerator. The operator stated they were delivered that day and would be inspected and discarded as necessary. Raw shrimp and fish were stored in the reach-in cooler above the shredded cheese. The operator reorganized them and there was no evidence of contamination. Utensils used at the grill are being stored in murky sanitizer. They should be stored dry and cleaned and sanitized at least every four hours. A worn and cracked meat cutting board was in use at the grill. The operator removed it from use. All cutting boards and other surfaces should be clean and in good condition. There is a steady drip at the main backflow prevention device. It was last inspected June 2013, contact a plumber to reinspect and certify the backflow prevention device annually. Pay close attention to floor sinks under the counters and equipment as they are dirty. The dumpsters are overflowing and lids may not close. They should be emptied more frequently or supply extra dumpsters to prevent accumulation of refuse on the premises. Mops were resting in the mop sink with buckets of dirty, stagnant water. They should be stored in a way that facilitates drying and empty the mop buckets after each use.

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Jack in the Box No. 7322 Elko: 96

Bulk bins were stored on the shelving unit under the main water line. The operator moved them and there was no evidence of contamination. A single-serve bowl is being used as a scoop in the bulk rice bin. Staff should use only provided scoops in bulk bins.

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Telescope Lanes Blind Onion Restaurant: 98

Utensils should not be stored on top of product containers or the ice bin unless surfaces are frequently cleaned and sanitized. Scoops should be stored in a manner that protects from from contamination. There is a missing tile in front of the kitchen near the preparation coolers. The operators are in the process of replacing the flooring and backsplashes with durable quarry tile. Designate an area for staff belongings away from the food storage and preparation areas. Install a divider, such as a clear plastic curtain, between the kitchen and the dry storage areas to prevent the accumulation of flour outside of the preparation area.

Watering Hole Bar Elko: 96

Set up wiping cloths and buckets properly at the start of all shifts. Several sinks are currently supported on unsealed wooden blocks. Install proper risers made of a smooth, durable, easily cleanable material. Provide a waste receptacle in the ladies room.

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The Watering Hole — Bar Kitchen: 96

Place a thermometer in the cooler with the dairy and other temperature-controlled food items. Dispensing utensils are not being properly stored. The beverage gun holster on the far side of the bar drains into a beer pitcher on the floor. All lines should drain to a floor sink. Install a long enough drain line to reach the closest floor sink.

9 Beans & A Burrito: 94

There is no thermometer in the reach-in refrigerator near the steam tables. A large quantity of partially frozen meat was found stacked in the preparation sink. The operator stated that it was set there prior to preparing for cooking and being returned to the refrigerator. The product was still within temperature and was returned to the refrigerator. Remove food in smaller quantities an immediately return it to the refrigerator to limit the time raw meat sits at room temperature. Ensure that the three-compartment sink is set up to wash, rinse, sanitize and air-dry. Dishes must be thoroughly rinsed prior to sanitizing as the detergent interferes with the sanitizer. Warm water should be used for dish washing. The faucet for the hand sink near the dry storage area needs to be tightened so it does not fall at an angle.

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Double Dice Sports Bar: 98

The three-compartment sink should be used to wash, rinse, sanitize and air-dry, in that order. If utensils are not fully rinsed prior to sanitizing, the detergent will interfere with the sanitizer. Check the concentration of the sanitizing compartment with test strips each time it is filled. Due to placement of the tubing extending from the check valve on the carbonator, it is unclear if the leaking is from the machine or another piece of equipment. Keep the line extended so it is visible to staff if it has failed. If it is indeed the check valve leaking, discontinue use of the beverage gun and contact a technician immediately.

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Double Dice Grill: 94

Bacon was found in the refrigerator above cooked meat. A container of raw hamburger was stored on the lower shelf against containers of cooked meat. Raw animal products should be stored segregated from ready-to-eat foods. Do not store the ice scoop on the machine top.

Scoreboard Lounge — Bar Kitchen: 100

The establishment was not operational at the time of the inspection.

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Scoreboard Lounge — Bar: 97

Both dish washing machine had a temperature of 110; proper wash and rinse temperature for both machines is 120-150 F. They had adequate chlorine residuals. Have the machines serviced and the temperature gauges recalibrated. Repair or replace the seal on the roll door so that it is flush to the ground and prevents pest entry. There is no evidence of pest activity in the establishment. Encourage staff to keep the dumpster lids closed at all times.

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Performance Athletic Club: 100

The establishment was not operational at the time of the inspection.

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Performance Athletic Club LLC Snack Bar: 95

Provide thermometers in all refrigerators containing potentially hazardous foods. Temperatures should be 41 F or below. There are no test strips available to check sanitizer concentration in the three-compartment sink. Please order some. The floor sink is dirty or blocked. The residential refrigerators should be removed or replaced with commercial refrigerators at the earliest opportunity.

Smith's Food King Elko — Meat Market: 90

Food in the walk-in refrigerator was stored out of order. The operator reorganized it and there was no evidence of contamination. Several receiving doors do not seal properly. Inspect all external doors and repair seals so that pests may not enter the establishment. Email self-attestation of repairs to [email protected] within 30 days.

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Smith's Food King — Elko: 90

Juice and packaged herbs in the cold case near the produce area were found past the manufacturer's sell-by date. The operator removed them immediately. Do not display food for sale after the pull-by date. A dented can of seafood was found at the meat market. Provide thermometers in every refrigeration case throughout the store. All refrigerators and cold display cases should be at 41 F or below. Scoops in the bulk bins are in the product. Store scoops out of the product and in a manner that protects from from contamination. Floor sinks throughout the store need to be cleaned, particularly those under counters and equipment. Reorganize the rear storage area so that the unused receiving door is not completely blocked. Although the door is not used, as old seals deteriorate, it may become an entry point for pests and should be regularly inspected. Mop sinks throughout the establishment with spray nozzles should have the nozzles removed from all hoses when not in use to prevent malfunction of the backflow prevention device.

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Smith's Food King Elko — Bakery: 92

Cleaning supplies other than approved sanitizer were on the shelf in the bakery intermixed with food bins, and boxes of household chemicals were stored above canned goods in the back hall. The operator reorganized it immediately and there was no evidence of contamination. Ensure that all food products are stored separately from toxic chemicals, pet food and other non-food products that present a contamination hazard. Remove all wooden pallets and shelving from refrigerators throughout the store. All shelving must be smooth, non-absorbent, light-colored and easily cleanable. The high temperature dish washer is reaching adequate temperatures, but the temperature gauge is not registering. Have a technician repair it.

Smith's Food King Elko — Deli: 96

Sliced meat was found stored in non-food grade plastic containers. Store all food product in food-grade containers only. The drain from the prep sink extends beyond the floor grade into the floor sink. Shorten the line so that it is 1 inch above the grade. Self-closing hinges on the employee women's restroom is not sufficient to close the door. Install a functioning self-closing mechanism. The curtain in the walk-in freezer has ice build-up and is beginning to break. Shelving units in the walk-in freezers and refrigerators should be on casters to facilitate cleaning.

Roy's Inc. Market Elko — Meat: 93

Raw meat stored above ready-to-eat foods or stored with raw meat products in improper order was discovered in multiple areas of the store. Reorganize all displays and the walk-in refrigerator. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration. Reseal the hand sink basin where it meets the wall. The caulking is beginning to deteriorate. The faucet for the three-compartment sink is leaking in multiple joints. Do not use cloths to hold together the plumbing fixtures or drain lines. Do not use wood blocks to prop up the drain line at the three-compartment sink.

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Evergreen Floral Shop Snack Bar: 96

Soy milk and chai tea mix are stored under the hand sink. Rearrange it to prevent contaminating food products. The single-serve cup lids were stored incorrectly; store all of them so that the food contact surface is protected from contamination. Do not use the three-compartment sink for hand washing. The establishment does not have male and female restrooms available. A food establishment may not provide seating without also providing at least two restrooms. Remove benches and the seating area.

The Lodge at Pine Valley: 94

Thermometers are not being provided in refrigeration units. Scoops stored on top of bulk product bins are unprotected. The cutting board on the salad preparation table is severely warped. Replace it as soon as possible. Evaluate all cutting boards and preparation surfaces. Shorten the drain line from the salad bar ice basin. A consumer advisory on raw or undercooked food may be posted in a conspicuous location on in a menu. Also post signage at the salad bar requesting that diners use a new plate and utensils each time they use the salad bar.

Holiday Inn Express Elko — Continental breakfast: 98

Dishes are being washed in a two-compartment sink. This is adequate temporarily, but not ideal. Train staff on using the dishwasher available.

Desert Rose: 99

Paint and seal exposed wood above the three-compartment sink.

Dos Amigos Restaurant — Elko: 90

Raw eggs were found stored above ready-to-eat sauces in the walk-in refrigerator. The operator reorganized it immediately; there was no evidence of contamination. Multiple containers in refrigerators in the kitchen did not have labels or covers. The operator knew the date of preparation of each product and located the lids and wraps for each container. There was rice found in the reach-in refrigerator at 85 F four hours after preparation. The operator discarded it immediately.

Dos Amigos Restaurant — Catering: 98

Bulk rice and beans are being stored in bulk garbage cans without lids. All food must be stored in food-grade bags or containers and covered to protect it from contamination. Transfer bulk product to another container; bulk product may also be kept in the original bag placed in the existing cans.

Dos Amigos Bar — Elko: 95

There was improper scoop/tong storage at the service station in bulk rice and beans, and in the sauces in the walk-in refrigerator. Knives at the bar were being stored in the crevice of the counter. Ensure that utensils are used and stored in a manner that protects both the scoops and the product from contamination. Dispense straws through a covered dispenser or provide individually wrapped straws. The ice bucket was stored under the kitchen hand sink and should be hung on the hook provided. There was build-up on the beverage gun, ice machine drip plate and soda fountain ice chute. Ensure equipment is thoroughly cleaned and sanitized. The ice machine and soda fountain may be wiped down with sanitizer in between regular cleanings. Reattach the drain line for the beverage gun holster. The coving at the corner by the walk-in refrigerator is chipped and needs to be replaced. Floors under equipment and counters should be cleaned more frequently.

China Garden Restaurant — Spring Creek: 90

Raw chicken was stored above fresh vegetables. The operator reorganized it and there was no evidence of contamination. There are multiple containers in the refrigerators with no label. All food prepared in-house or removed from its original container and kept for longer than 24 hours should be labeled with the date of preparation. Bowls and other unapproved scoops were found in dry goods containers. The operator removed them and will purchase proper scoops. The serving spoons at the rice and soup stations were stored in stagnant water. they should be stored dry and changed every few hours or kept in a dipper well. There is no hot water in the women's restroom. Weather stripping on the back door is worn; repair or replace it to prevent rodent or pest entry.

J.J.'s BBQ Burgers & Brew — Bar: 95

The beverage gun holster should also have a drain line to the floor sink. Many pieces of equipment are being drained into five-gallon buckets that are changed regularly. This is not proper disposal and may lead to further problems. There is standing water behind the ice bin by the beverage gun. Clean this area thoroughly and inspect all equipment and lines for leaks. Provide soap and paper towels at the bar hand sink prior to opening for the evening. Base coving and tile in the service area behind the bar must be repaired. Pay close attention to areas under equipment and counters.

J.J.'s Burgers & Brew Restaurant: 90

Raw eggs and bacon were stored above ready-to-eat food in the walk-in refrigerator and multiple meet products were stored above ready-to-eat food and out of order in the reach-in refrigerator by the grill. The operator reorganized it immediately and there was no evidence of contamination. Have the main kitchen dishwasher serviced immediately. Until it is repaired, use the three-compartment sink to wash, rinse and sanitize all dishes. The power was out for 45 minutes during the start of the inspection. All refrigeration maintained proper temperature.

J.J.'s Burgers & Brew — Catering: 96

Thermometers are not provided in refrigeration units. The can opener and holder must be thoroughly cleaned. Cutting boards are worn, there are new ones on order.

Montello Gas & Grocery Market: 94

Raw shell eggs were below raw pork products. The operator reorganized them and there was no evidence of contamination. Until old ice bags are used up, hand label them with the establishment name and address. Individually vacuum-sealed frozen meat cuts in the freezer case had no label. They were purchased from the Elko Wal-Mart and were removed from the larger package with label information. Label each unit with the required information from the original package. A pet cat was noticed on the premises; ensure that all animals are kept away from the market and other food and equipment storage and handling areas.

Wells Chinatown: 83

Several dented cans were found. The operator removed them from the shelf and set them aside for credit. Eggs were sitting on the counter at room temperature. The eggs had been out for about six hours and were discarded. Multiple food items were in open cans in the refrigerator. Transfer them to another food-safe container with a lid and label them with the date opened. Set up wiping cloths properly at the start of all shifts. Replace the household refrigerators and freezer with commercial equipment. The bucket for grease in the kitchen should be emptied daily into the outdoor rendering bin and cleaned. Keep the bucket covered to prevent attracting pests. If old refrigeration units are not going to be repaired and used, remove them and install proper shelving units. The area around the grill needs more frequent cleaning. Grease buildup on ceiling, plumbing, light fixtures, walls, etc. presents a risk of contamination of food and clean dishes, as well as being a fire hazard.

Cactus Petes — Plateau Restaurant: 100

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Cactus Petes — Team Dining Room: 94

Potentially hazardous items at the salad bar were at 54 F (not iced properly). Suitable dispensing utensils used by employees are not available.

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Cactus Petes — Canyon Cove Buffet: 94

The can opener is not being properly sanitized. Wiping cloths must be stored in a bucket of water with adequate sanitizer concentration.

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Cactus Petes — Entertainment Bar: 98

The underplates on the soda dispensing machine need to be cleaned and sanitized. The drain line on the soda gun is leaking.

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Cactus Petes — Cherry Creek Lounge Bar: 95

There are no paper towels at the hand sink.

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Cactus Petes — Sports Bar: 98

Clean and sanitize the ice machine interior. Fix the leaking drain line on the soda dispensing gun.

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Cactus Petes — Plateau Lounge Bar: 94

There is no soap at the hand sink. The soda drain line is leaking.

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Cactus Petes — Resort Service Bar: 99

The paper towel dispenser was jammed.

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Cactus Petes Gala Room: 100

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Cactus Petes Warehouse: 99

Remove the bare wood shelving or stain and paint it for shelves that store food.

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Gold Dust West Casino — Bar (Elko): 91

There is a gap in the door above floor level. Repair or replace the seal/door sweep so that it is flush to the floor and will not allow rodent entry. There is no evidence of rodents or other pests in the establishment. All beverage guns and holsters should be regularly disassembled, cleaned and sanitized to prevent build-up of contaminants. Ensure that all beverage gun holsters are properly drained into a floor sink. Pitchers should be positioned to catch runoff from holsters. None of the dishwashers in the bar appear to be reaching an adequate sanitizing concentration: the two chlorine dishwashers had no measurable chlorine residue on the dishware, despite a strong odor of chlorine upon opening the door; the iodine dishwasher appeared to be functioning, however, no staff trained on how to operate or test the dishwasher were on duty. Until the chlorine machines have been serviced and are running properly or staff have been trained on how to run and test the iodine machine, all dishware must be washed in the main kitchen. There is excessive build-up in the hidden floor sinks. While visible sinks are well-maintained, pay special attention to floor sinks that are under counters and other equipment.

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Gold Dust West Casino — Restaurant (Elko): 87

Several dented cans were found in dry storage. The operator isolated the cans for credit. The product found in the prep table near the grill was above 41 F (sliced tomatoes, deli turkey, milk-based dressings). The operator stated the product was last checked for temperature at approximately 6 a.m. however, the lid had been ajar all day. All potentially hazardous food was removed from the case and restocked. The case appears to be holding below 41 F when the lid is closed. The establishment clearly labels all product with the date of preparation. However, product is not being monitored and either used or discarded within seven days. The operator discarded all old product (predominantly dressings and sauces). Sliced potatoes intended for use as home fries were found stored below raw beef. They were moved to another part of the walk-in, there was no evidence of contamination. Boxes of raw beef were stored on the floor of the back walk-in refrigerator. All scoops and dispensing utensils should be stored so that they are protected from contamination and the handle is not in the product. Small bowls and single-service containers are not acceptable scoops. The operator was reminded that dishes should not be stacked until they have air-dried completely after washing. Ensure that baked potatoes intended to be cooled and reheated are pierced to allow steam to vent and the potatoes to cool properly.

Ruby View Pit Q: 100

The mobile unit is a large barbecue/smoker on a flatbed trailer. The operator uses standard temporary food event hand washing and sanitation set-up. There is no plumbed water supply. The unit was not operating at the time of the inspection.

Cool Treats LLC: 100

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Azteca Market: 88

There was spoiled whole produce found in plastic bags for sale. The operator immediately checked all bagged produce and discarded all spoiled product. Do not seal plastic bags if they are kept at room temperature. Produce may be in sealed bags if it is kept refrigerated. Raw chorizo and longaniza was found stored above dairy products. The operator immediately reorganized the product. There was not evidence of contamination. Food packaged on-site must be properly labeled to include the name of the establishment, mailing address and list of ingredients in descending order of predominance, as well as the last date of sale and any known allergens. Chopped cactus was found for sale at the register without any label. Install the back flow prevention device on the mop faucet.

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Elko Senior Activity Program Inc.: 98

Potentially hazardous foods were found in the refrigerator labeled with a date of preparation that was several months old. The operator stated that the food was frozen after preparation and is pulled from the walk-in freezer weekly for use within the upcoming week. All product was removed to the refrigerator five days prior and will be used or discarded within the next two days. Label all prepared product removed from the freezer with the date it was removed and use within seven days of thawing. All food storage should be in food-grade containers. Do not store food in plastic bags or boxes. If fans are to be used in the food preparation area, ensure they are clean and in good repair and that cords, et., are not in contact with food or food preparation surfaces.

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Papa Murphy's Pizza — Elko: 94

Meat products in the preparation coolers were found above 41 F. The operator discarded and restocked the coolers. All potentially hazardous food must be kept hot above 135 F or cold below 41 F. Preparation cases will not keep food at the correct temperature without lids. Locate, clean and install lids on the preparation cooler. In place of temperature, time may be used as a control. Food must be rotated (new stock supplied and old stock discarded) every few hours. This must be properly documented and food must be labeled with the time of preparation. Measuring cups are used to dispense pizza toppings from the preparation cases. Ensure that the cups are stored with the handles out of the product, and that they are kept within the proper temperature range (below 41) or removed, cleaned and sanitized every four hours to prevent microbial growth. When cleaning surfaces, don't overlook the can opener and holder to prevent cross-contamination of new cans. Ensure dishes are completely dry before nesting to prevent growth of organisms on wet surfaces. Information about the food service manager courses will be provided.

Chicago Hot Dog - Elko LLC: 90

Various raw meats were found in the reach-in refrigerator and large refrigerator above ready-to-eat food. The operator immediately reorganized it. There was no evidence of contamination. Ensure raw product is stored below ready-to-eat items. Staff observed raw meet thawing in a hand sink and hand washing in the three-compartment sink. Hand sinks should be used only for hand washing. As the establishment has no preparation sink, if meat is to be thawed out of the refrigerator, first clean and sanitize the three-compartment sink, then fill the basin enough to cover the meat and keep cold running water circulating. When the meat is thawed, remove it to the refrigerator, then clean and sanitize the sink. Staff discussed wiping cloth storage in the bleach bucket below the three-compartment sink. The operator stated that occasionally the establishment runs out of clean rags and stores the rags in straight bleach overnight, to be rinsed and reused the next day. All dirty rags must be properly washed. If the establishment regularly runs out of rags between cleaning days, the frequency of washing should be increased, or the order for clean rags should be increased. In the meantime, disposable paper towels may be used for cleaning and sanitizing instead of cloth rags. Improper three-compartment sink set-up was observed. The order is: wash, rinse, sanitize, air dry. All dishes and trays must be sanitized between uses. If dishes are needed immediately, wash them properly, dry them with a paper towel, and then dispose of the paper towel. Both supervisors will attend a food service manager training soon. Dumpsters were observed uncovered. They are shared with all tenants in the complex and are kept away from the building. Discuss with Elko Sanitation Company about providing dumpsters with lids to prevent pest attraction. Obtain a scrub brush for use on soda fountain nozzles, potato slicer and other equipment with small crevices that may accumulate food particles. Ensure that all food residue is removed to facilitate sanitizing.

Taqueria El Jaguar: 99

Shield the light fixtures above the food preparation area and above ice bins. Have an HVAC technician or repairman check hoods to ensure that adequate CFMs exist to properly remove smoke, steam, vapors and odors from rooms and equipment. Thoroughly clean refrigeration units, skylights, new vents and cutting boards prior to opening. The operator has permission to fill potable water tank at Jackpot Combined School. Provide a statement from the owner or operator of an approved facility for disposal of black water. Do not dispose of wastewater in a storm sewer. The truck must be registered with the DMV and inspected by the fire marshal. Remove the household freezer.

The charges listed do not imply guilt. Under the law, everyone is presumed innocent unless proven guilty in court.

Read through the obituaries published in Elko Daily Free Press

Read through the obituaries published in Elko Daily Free Press

Read through the obituaries published in Elko Daily Free Press

Read through the obituaries published in Elko Daily Free Press

Read through the obituaries published in Elko Daily Free Press

The charges listed do not imply guilt. Under the law, everyone is presumed innocent unless proven guilty in court.

Read through the obituaries published in Elko Daily Free Press

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