Circus Circus Buffet, 500 N Sierra St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed the following potentially hazardous foods out of temperature: Melons @ 46F; Taco bar condiments (onions; cabage; sour cream) @ 56-60F; Pot stickers @ 60F; Pizza toppings (mushrooms; ham; zucchini) @ 44-60F; Hashbrowns @ 98F.At salad bar; temperature for unit was at 40F. Temp turned down on site; bringing melon temp to 43F and dropping.At taco bar; found unit was not being used correctly; ice must be used in addition to refrigeration. Food on unit was voluntarily discarded. Do not use this unit until it is maintaining food temperatures of 41F or belows. At pizza station; found cut vegetables and pizza toppings out of temperature. Unit was turned down; but food did not cool significantly. Unit will be checked during reinspection.Tall reach-in unit behind pizza station not maintaining temperature; all foods were >45F. Food was voluntarily discarded. **WCHD suggests stopping the use of cover bags on racks in tall reach-ins to allow for air to circulate and cool food. Tall reach-in behind unit listed above not keeping food <=41F. All food (bell peppers; cabbage; rice;noodles)was removed from this unit and placed in the walk in cooler; where it cooled to 43F.****All temperature violations MUST be fixed within 48 hours******
- [1] Storage; handling of clean equipment / utensils
Observed used scoops and spoons stored in ice and then re-used. Discontinue storing utensils this way to prevent contamination. Corrected on site.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No raw/undercooked food advisory posted. Post in a conspicuous location.
- General Comments that relate to this Inspection
Observed:Clean floors and floor sinks.Good use of gloves and no bare hand contact.Sanitizer at 100ppmHandsinks clean and well stocked.Proper utensil storage on buffet line.****If potentially hazardous food items are out of temperature upon reinspection; facility may be required to have CFPM go through re-certification process. Due to the amount of temperature violations concerning hazardous foods; this facility has a high potential for food contamination.
- General Comments that relate to this Inspection
All temperature issues from 3/12/2016 fixed. Melons @ 39F; Melon fridge @ 39F; Chicken @ 165F; Taco bar condiments @ 39F; Pizza toppings @ 40F.Leak under handsink fixed.Freezer better organized and ice buildup removed.
|
3/14/2016 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All items from opening inspection have been addressed.
|
12/23/2015 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit until 12/3/15 at which time the following items must be corrected or permit to operate may be suspended: - Ensure all cold holding units have internal thermometers- Clean under WOK- Resurface wood counter top near WOK- Must have at least one CFPM on site during all hours of operation. Facility will be a Risk Category 3.
|
11/3/2015 | Opening Inspection | 100 |
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