Too-warm lettuce, undated quiche among Washoe health code violations 7%
By Brett McGinness6%
7/31/2026, 5:00:28 AM
BS Summary: This article contains 9 faulty reasoning types, including Availability Heuristic, Optimism Bias, and False Dilemma, with Negativity Bias as the most egregious example at 31.7% saturation with 187 hits. Analysis detected 349 faulty-reasoning hits from 589 analyzed words, generating a BS Score of 16.8% and a BS Rank of 7% (26,321 of 28,112 articles). This article is better (less manipulative) than 93.60% of the article peer group.
Too-warm lettuce and cooked potatoes, undated quiche and improperly thawed seafood were among the violations spotted at three Reno-Sparks food establishments in mid-July.
All three received conditional passes following health inspections.
Northern Nevada Public Health issues four types of inspection ratings:
* **Pass:** Fewer than three critical violations during inspection.
* **Conditional pass:** Three to five critical violations, or the same critical violation found for three consecutive routine inspections that can be corrected immediately.
The facility can stay open, and a reinspection will verify that all violations remain corrected.
* **Fail:** More than six critical violations that can be corrected during the inspection.
The facility can stay open, and a reinspection will verify that all violations remain corrected.
* **Close:** Critical violations that can't be remedied during the inspection.
Facility is reopened by NNPH after the violations are corrected.
Over 85% of food establishments in Washoe County pass their annual inspection.
In addition, NNPH reports that in the 2025 fiscal year, closures or failed inspections accounted for less than 3% of annual inspections.
Here is a sampling of violations found by Washoe County health inspectors for the week of July 11-17, 2026.
## Reno-Sparks locations that received a conditional pass
### Cafe Con Papi
* *495 E.
Sixth St.
*
* **Warewashing:** Food-contact surfaces were being washed with soapy water and rinsed in the three-compartment sink and left to air-dry.
Food-contact surfaces must be effectively cleaned and sanitized using a mechanical and/or manual method of cleaning and sanitizing, including the proper level of sanitizer solution or water temperature for adequate sanitization.
* **Date-marking and disposition:** Several food items that were time/temperature-controlled for safety had no date marks, including cheesecakes, deli meats and quiches.
Food items that are time/temperature-controlled for safety and held for more than 24 hours must be date-marked, and must be consumed or discarded within seven days to control pathogenic bacterial growth.
This was a repeat violation.
### Hilton Garden Inn Reno
* *9920 Double R Blvd.
*
* **Improper seafood thawing:** Three pieces of thawed salmon were in unpierced reduced-oxygen packaging in a large two-door reach-in unit and the walk-in cold-holding unit.
Frozen seafood must be removed from reduced-oxygen packaging or have the packaging cut open before thawing to prevent toxins from forming.
* **Cold-holding temperatures:** Several items in the reach-in cold-holding unit were measured above the 41°F or below required to control pathogenic bacterial growth, including lettuce (45°F), cheddar cheese (46°F), ham (46°F), apple pie (46°F), diced tomatoes, (47°F), cheesecake (51°F), fruit sauce (51°F) and cooked potatoes (60°F).
### Ohana Sushi
* *1560 S.
Stanford Way, Suite No.
100, Sparks*
* **Improper seafood thawing:** Tilapia, mackerel and imitation crab were fully thawed in the walk-in cooler in reduced-oxygen packaging.
Frozen seafood must be removed from reduced-oxygen packaging or have the packaging cut open before thawing to prevent toxins from forming.
* **Storage of in-use utensils:** Utensils or the grill, rice and ice cream were being stored in water at ambient temperature.
In-use utensils must be stored a), in the food product with the handle facing upward; b) on a clean, protected surface and changed often enough to prevent bacterial growth; c) under running water; or d) in a container of water with a water temperature of at least 135°F.
Brett McGinness is the engagement editor for the Reno Gazette Journal.
He's also the writer of The Reno Memo — a free newsletter about news in the Biggest Little City.
Consider supporting the Reno Gazette Journal, too.
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2speakers6.8%attributed speech549writer words
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0%flagged-word coverageBrett McGinness
30 attributed words75% of attributed speech54% writer coverage
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