[2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located -Observed the milk shake maker with dried ice cream build up. Ensure the milk shake maker is cleaned and sanitized using wiping cloth after every use and cleaned and sanitized thoroughly at least once per day to reduce the growth of bacteria and viruses.*Ensure the milk shake maker is cleaned and sanitized within 24 hours; 03/19/16.
General Comments that relate to this Inspection Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped. Facility was clean and organized.-Observed good hand washing; good glove use and good utensil use.-Handsinks clean and stocked.-Cutting boards were clean and smooth.-Knives and meat slicer were clean and stored properly.-Utensils stored properly with handles down.-Hot holding temepratures checked. Scrambled eggs 136F; potatoes 128F (unit was turned up during the inspection) (facility heats up eggs and potatoes in microwave before serving). Final cooking temperature checked of eggs and potatoes at 171F.-Chili at 155F-Make up unit at 32F. Roast beef at 38F; ham 39F; cheese 39F.-Cold holding deli items temperatures good. Ham 40F; pasta salad 38F.-Dairy coolers at 38F and 40F. Product was cold and dated properly.-Observed proper food storage.-Pastry case was clean.-Sanitizer at 200 ppm Quat.In addition to the CFPM listed above the following individuals also have CFPM certification:Myra DominguezServ Safe - 1315513401/08/21Vicenta ReyesServ Safe - 1315514901/08/21Renato FerrerServ Safe - 1315628101/11/21Tammy FinleyServ Safe - 1315514201/08/21Per manager no individuals have taken the CFPM exam and failed the exam within the past year.
3/18/2016
Routine Inspection 1st
98
General Comments that relate to this Inspection All items from opening inspection have been corrected. Note: Do not use pizza oven until thermometer is in place.
12/23/2015
Opening Reinspection 1st
100
General Comments that relate to this Inspection Ok to issue permit to operate.The following items must be corrected by 12/3/2015:1) Do detailed cleaning of floor under beverage counter around rear legs of equipment and behind drain pipe to rid of trah and bebris build-up. 2) Do detailed cleaning on bottom shelf of bakery display cases and keep this area of deli clean to elimninate fruit flies; contact pest control operator for service to rid of fruit flies. 3) Keep door gaskets clean and replace damaged gaskets on doors of milk undercounter refrigerator. 4) Provide all light tubes with shields and end caps or replace with shatter resistant type tubes in bakery display cases and pizza hot case. 5) Provide pizza hot case with hanging thermometer to verify holding temperature of 135 F minimum. Pizzas checked at 141 F and 149 F; placed in case 20 minutes ago. 6) Noted catch pans placed under drain pipe of prep sink in prep room; no leaks observed at this time; check pipe for leaks and repair if needed.hot holding temperatures: turkey breast 140 F; brisket 137 F; chili 160 KShreeded cheese 41 F; sliced ham 40 F inside sandwich prep refrigerator.Walk-in cooler at 37 F; cooked brisket at 37 F in walk-in cooler.Risk category 2 assigned. One CFPM is already employed full time for this facility; passed exam on first attempt; there are no additional CFPMs.This facility is compliance with CFPM requirement as of this day.Glove use policy is in place for employees when handling ready to eat foods.
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