- General Comments that relate to this Inspection
All violations from the last inspection have been corrected Discussed time stamp with operator in regards to fried fish and other items cooked for sale in deli. ALL FOOD ITEMS EITHER NEED TO BE COOKED TO SERVE; HOT HELD AT 140F OR COLD HELD AT 40F.Sanitizer bucket >200 ppm; recommend maintaining 50-100 ppm and change water as needed to ensure proper sanitizationObserved Pork buns at 85F that had been made at 13:30; operator placed all food items in the steam table
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2/10/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Whole fried fish 105F; cooked whole kitchen 89F. Both items were cooked and placed in the display case at 11:00. Contact said they are discarded within 4 hours. If facility is going to use time as a control; a time stamp system needs to be developed. Food items were voluntarily discarded at 15:00.
- [1] Wiping clothes: clean; use restricted
Observed damp cloths on the central table in the kitchen. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
No cooking was occurring during the inspectionFridges <=40FFood storage goodwhole cooked kitchen 41FHandsink clean and stocked
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1/30/2015 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility still does not have test strips. Inaccurate thermometers/no chemical test kits available. Must provide accurate thermometers/chemical test kits. Contact is going to call when he has purchased them.
- General Comments that relate to this Inspection
Both fridges were <=40F. Highly recommend checking all cold holding units daily for proper holding temperature.Contact requested an electronic only copy of this report.
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5/12/2014 | Routine Reinspection 1st | 98 |
- [4] Facilities to maintain product temperature
The reach-in fridge across from the wok was 48F and the reach-in fridge in the prep area was 50F. All food needs to be removed from these fridges; this unit cannot be used until it can maintain 40 degrees F or below to prevent bacteria growth.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility is using bleach as sanitizer but does not have chlorine test strips. Must provide accurate thermometers/chemical test kits to facilitate proper cleaning and sanitizing.
- [1] Wiping clothes: clean; use restricted
Observed a couple moist rags on the counters in the kitchen. Contact said he uses them to wipe of the counters. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth corrected on site. Bucket tested at 200 ppm Cl
- General Comments that relate to this Inspection
Very minimal hot held items; Facility keep fried fish for four hours then discards since the hot hold case is only kept at 90F. If food is going to be held longer than 4 hours prior to discard; it must be kept at 140F. Handsink clean and stockedchemical storage goodMinimal food stored in kitchen
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5/9/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFridge is holding 41FFood storage goodAll food items in hot holding are 138-156 FThermometer available Facility is using temperature logs Threre is another staff member who is taking the 16 hour Servfafe class
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9/30/2013 | Routine Reinspection 2nd | 100 |
- [1] Original container; properly labeled
In the reach-in fridge near wok; observed an opened can of condensed milk with plastic wrap as a lid. This is a repeat violation from the last inspection; food items cannot remain in their original container after opened.
- [4] Facilities to maintain product temperature
Large reach-in fridge is currently empty and not being used; holding at 45F. Facility cannot use fridge until it can hold at least 41F.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Flour lid has not been replaced or repaired. Need to repair or replace to prevent food contamination.
- General Comments that relate to this Inspection
Facility is currently not hot holding food; all other food is made to order. Facility has temperature logs approved for use in the facility when they begin hot food holding. All other violations from the last inspection have been corrected. Reach-in fridge near wok is at 40FBathrooms clean and stocked Handsink clean and stockedAll food storage good
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8/9/2013 | Routine Reinspection 1st | 93 |
- [1] Original container; properly labeled
In reach-in fridge near wok; observed two opened cans of pineapple in original container. Once opened; food must be placed in a food grade container and not left in original container to prevent contamination. Corrected on site; items were voluntarily discarded.
- [4] Facilities to maintain product temperature
Large reach-in fridge was holding at 60F. Food items tested between 50-52F. All food items in fridge were voluntarily discarded. Need to repair unit so it can hold 41F or less. Unit cannot be used until repaired.
- [2] Food protected during storage; preparation; display; service; transportation
In both reach in fridges; there were various containers of food that were not covered; labeled or dated. Food should be covered during storage to prevent contamination. All uncovered food items in small reach-in across from wok were covered during the inspection.In both reach in fridge; food is not stored based on cooking temperature so potentially hazardous foods are next to or above ready to each food or produce. Need to organize food based on cooking temperature to prevent contamination.
- [1] Thermometers provided and conspicuous
There is not thermometer available in the deli for staff to use to check the temperatures of the food in hot holding. Need to make a thermometer available for staff to ensure food is cooked and holding at correct temperatures to prevent temperature abuse and pathogen growth.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Lid to flour container is severely worn and broken; even when placed on tub the food is not completely covered. Need to repair or replace to prevent food contamination.
- [5] Necessary toxic items properly stored; labeled; used
Observed open container of potential powered cleaning agent under the sink in the deli that was labeled. All white powers and chemicals need to be labeled to prevent contamination. Corrected on site.
- General Comments that relate to this Inspection
It seems there is very little oversight of facility operations based on the number of violations and number of serious violations by the Certified Food Protection Manager (CFPM). If the violations stated above continue to be an issue the current CFPM certification will be revoked or they will be required to retake the 2 day CFPM class. Due to the lack of temperature control at the facility; the facility is required to use temperature logs for all cold holding units and food in hot holding will need to have temperature tested and documented on a form which need to be kept on site until further notice. Facility must submit documentation templates or examples within 48 hours or hot holding operations will be discontinued until they have been submitted and approved for use.Hot holding temps:Pork dish 135FRice 121FStuffed squash 111FContact said food was put on at noon. All food must be reheated to 165FThis facility is going to reveive a 2nd routine inspection later in the year.
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7/29/2013 | Routine Inspection 1st | 85 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall above deli is dirty and has dust from vent. Need to clean to prevent food contamination.
- General Comments that relate to this Inspection
**Ok to open; operate & issue permit***Reminder: CFPM is set to expire this year; left a copy of CFPM instructors on site *Food from approved sourcesHot holding unit fried rice 181FChicken dish 165FFridge <=41FEnsure all food not for sale or for employees are labeled; separated and kept on the bottom shelf of the cold holding units Handsinks can only be used as handwashing; suggest labeling the handsink and the prep sink. Test strips available for bleach sanitizer Recommend having hood cleaned professionally at least every six months Did not observe and vermin or inspects in sticky traps throughout facility
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3/26/2013 | Opening Inspection | 99 |
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