Fortune Palace, 1282 Disc Dr, Sparks, NV - inspection findings and violations

Business Info

Name: FORTUNE PALACE
Address: 1282 Disc Dr, Sparks, NV
Total inspections: 6
Last inspection: 6/19/2015

Score
92

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Inspection findings	Inspection date	Type	Score
[4] Presence of vermin; outer openings protected; no prohibited animals Facility was treated for roaches by Clark Pest Control on 06/19/15. Ensure pest control service in increased to at least monthly visits until signs of pests and vermin have been eliminated. Follow the instructions given by Clark Pest Control.Facility must fax inspector a Pest Control Operator Invoice for the month of July. [4] Presence of vermin; outer openings protected; no prohibited animals Rodent activity was observed by Clark Pest Control on 06/19/15. Ensure pest control service in increased to at least monthly visits until signs of pests and vermin have been eliminated. Follow the instructions given by Clark Pest Control.Facility must fax inspector a Pest Control Operator Invoice for the month of July. General Comments that relate to this Inspection Notes: Pest Control Operator invoice was included in the file.-Make up unit is keeping food temperatures at 41F or below. Thermometer at 36F. Shrimp at 38F; beef at 37F; egg rolls at 41F. Item has been corrected.-Facility has current Serv Safe certificates for Certified Food Protection Managers. General Comments that relate to this Inspection Notes: Invoice from Clark Pest Control included in the file.	6/19/2015	Routine Reinspection 1st	92
[2] Food protected during storage; preparation; display; service; transportation -Make up unit on the left at 40F. On the top: Pineapple 48; Peppers 44; Shrimp 44. On the bottom: Beef 42; egg rolls 48F. Per operator items in the make up unit are frequently used durring the lunch rush. Advised operator that food items must maintain a temperature of 41F or below even durring the lunch rush. Operator may have to turn the temperature down on the unit or have the make up unit serviced in order to maintain proper temperatures.Ensure make up unit on the right is maintaining temperatures at 41F or below within 7 days; 06/19/15. [3] CFPM or person in charge present; certificates posted as required Serv Safe Certificates dated 04/25/15 were presented for Sharon Ngu and Thay Ngu. Operators need to bring Serv Safe Certificates to the Washoe County Health Department to get Washoe County Certified Food Protection Manager Certificates.Facility will have 7 days; 06/19/15; to get Washoe County Certified Food Protection Manager Certificates. [4] Presence of vermin; outer openings protected; no prohibited animals -Observed numerous mouse droppings under the shelves in the dry storage area. Per operator Clark pest control comes on a monthly basis and is scheduled to be here next Thursday. Operator had a receipt from May for Clark Pest Control. Receipt said outside perimeter was sealed. A receipt from Febuary from Clark noted roaches and one mouse in trap.Inspector will review the receipt from Clark Pest Control in 7 days; 06/19/15; for their recommendations. Operator may need to increase Pest Control Operator visits to control pests or vermin. [4] Presence of vermin; outer openings protected; no prohibited animals -Observed numerous mouse droppings under the shelves in the dry storage area. Per operator Clark pest control comes on a monthly basis and is scheduled to be here next Thursday. Operator had a receipt from May for Clark Pest Control. Receipt said outside perimeter was sealed. A receipt from Febuary from Clark noted roaches and one mouse in trap.Inspector will review the receipt from Clark Pest Control in 7 days; 06/19/15; for their recommendations. Operator may need to increase Pest Control Operator visits to control pests or vermin. General Comments that relate to this Inspection Notes: Discussed hand wasing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and properly stocked.-Restrooms clean and properly stocked.-Cooked temperature of chicken 175F.-Hot holding temperatures good. Rice 163; Soup 168F.-Make up unit on the right 40F. Top holding ok: Beef 42; Chicken 42; White Fish 41; Shrimp 42. Bottom holding good: Mushrooms 40; Shrimp 38. Cooked chicken temped at 85F at 2:00pm. Per operator the chicken was prepared at 12:30 pm for the lunch rush and placed in the make up unit. Inspector reviewed proper cooling procedures. Operator moved the chicken to a shallow pan and placed chicken in the walk in cooler. Temperature of chicken at 2:30 pm was 65F.Ensure cooked items are cooled from 140F to 70F in 2 hours. And; 70F to 40F in the next 4 hours; for a total cooling time of 6 hours.-Walk in cooler at 36F. Beef 39; Shrimp 38; Cucumber Veggies 38; Chicken 34F. All products stored correctly.-Walk in freezer at 0F. All product frozen and stored correctly.-High temperature dish washer verified at 183F.-Sanitizer buckets at 300 ppm Chlorine.-Ice machine clean. Scoop stored properly.-Food contact surfaces clean.-Utensils properly stored. General Comments that relate to this Inspection Notes: Discussed hand wasing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Reach in cooler at 32F. Oranges 35F.-Customer ice good. Scoop stored properly.-Sanitizer at 300 ppm Chlorine.-Dirty glasses are washed in the kitchen dishwasher. SECTION XVII: ABATEMENT DATE See abatement dates with the above violations.	6/12/2015	Routine Inspection 1st	87
General Comments that relate to this Inspection Notes: The facility needs to have 2 Washoe County Certified Food Protection Managers by 05/25/15.All other violations have been corrected.-Equipment; floors and walls along the cook line have been cleaned.	3/26/2015	Opening Reinspection 3rd	100
General Comments that relate to this Inspection Notes: The facility needs to have 2 Wahoe County Certified Food Managers by 05/25/15.-Observed greasy dirty floors and wall tiles behind and under the cook line. -Observed grease build up on equipment at the cook line.*These items were noted in the Opening Inspection and the Opening Reinspection 1st. During the Opening Reinspection 1st; a correction date of 03/18/15 was given to clean the walls and the floors at the cook line or a reinspection fee may be charged or the permit suspended.A reinspection fee will be charged for the cleaning items.	3/18/2015	Opening Reinspection 2nd	100
General Comments that relate to this Inspection Notes: Ok to issue permit to operate. Facility will be a risk catagory 4. Facility needs to obtain an additional Washoe County Certified Food Protection Manager by 05/25/15.-As noted in the Opening Inspection; the facility needs to clean the walls and the floors at the cook line. Ensure walls and floors are cleaned by 03/18/15 or a reinspection fee may be charged or the permit suspended.All other items noted during the Opening Inspection have been corrected.-Bare wood shelf has been replaced with a stainless steel shelf.-Tape has been removed from walls and spray hose.-Corner guards have been sealed.-3 compartment sink is sealed to wall.-Holes have been sealed in dry storage area.-Holes and damage have been repaired in coffee prep area. General Comments that relate to this Inspection Notes: Ok to issue permit to operate. Facility will be a risk category 1. All items from Opening Inspection have been corrected.-Drain lines under keg cooler; hand sink and 3 compartment sink were not leaking. No water was observed on the floor.-Drain lines at floor sink were not splashing water onto the floor.-Floors and walls were clean.	3/13/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection The following items must be corrected before the permit is issued:-Seal all bare wood to ensure a smooth; non absorbant and easily cleanable surface.-Remove tape from wood shelving and sink hose sprayer.-Seal corner guard next to hand sink.-Seal 3 compartment sink to wall.-Re-paint and seal all holes in the dry storage area.-Next to the coffee prep area; seal holes and repair damage to the walls.-Thoroughly clean the entire facility including behind; under and between all equipment; clean walls; hoods and clean racks in walk in cooler. General Comments that relate to this Inspection The following items must be completed prior to permit issuance: -Repair/replace leaking drain lines under keg cooler; hand sink and 3- comp sink. -Adjust drain pipes under hand sink/3-comp sink to ensure water does not leak onto floor. -Clean/sanitize behind and under all equipment; walls and floors.	2/20/2015	Opening Inspection	100

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