- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. The facility was clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employess sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Meat room 38F.-Band saw cleaned nightly and inbetween species.-Cutting boards clean and smooth.-Prep areas clean.-Walk in cooler at 40F. All food items stored properly.-Walk in freezer at -10F. -Chicken is prepped in a separate area. Clean and sanitized properly.-Chicken cooked to 180F and hot held at 140F for a maximum of 2 hours. Product left over after 2 hours is sent to the blast chiller and chilled to 40F. Once cool product is used for salads and deli items.-Observed good glove use.-Shell fish tags kept for 1 year. Facility has not received any complaints of illness from shell fish.In addition to the CFPM listed above the facility does have other employees with CFPM certificates. Operator will e-mail CFPM list to the inspector and Inspector will do a CFPM follow up with the information. Per manager no individuals have taken a CFPM exam and failed the exam within the last year.
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8/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Meat walk-in cooler at 30 fMeat display cases all at 40 f or belowDiscussed cleaning/sanitizing procedures - goodReviewed cooking procedures for rotissiere chickens - good. Chicken cooked to 180 f minimum. Logs checked good.Leftover chicken is cooled blast chiller.Alfredo pasta @ 40 fCheese @ 39 fRoast beef @ 40 fSanitizer buckets/sanitizer in 3 comp sinks at 200-400 ppm.Test strips on siteFacility clean and well kept*Ray has paid for his WCHD CFPM Certificate; but does not recall having his picture taken or receiving his certificate. Inspector will verify status and contact store with further instruction. Located in Permit Plus. Ray Marin; M130516; exp. 6/19/18Inspector will follow-up with facility to ensure CFPM obtains card/certificate.
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8/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 36 fChickens are cooked to180 F minimum. Each chicken is temped to ensure it reaches proper temperature. Chickens are hot held for no more than 2 hours. They are then shredded and blast chilled.Observed good food seperation between raw and RTE foods.Observed seperate prep areas for raw and RTE foods.Shellfish tags kept for at least 90 day minimumDiscussed wash; rinse; and sanitize procedures - goodQuat sanitizer at 200-400 ppmTest strips on site.Facility clean and well kept.
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10/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ambient temperature of meat processing room registered at 48 F on wall thermometer. Ambient temperature ok for frequency of cleaning and sanitizing of room at 16 hours or less.Noted hand sinks stocked and functional.Quats sanitizer checked at 300 ppm in 3-compartment sink.Dishwasher in deli cleaning room observed at 180 F on final rinse.Large refrigerated storage room for meats and deli at 32 F.
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9/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Meat/Deli walk-in cooler at 32 F. Walk-in freezer at 0 F.Meat processing room at 50 F. All equipment and utensils are cleaned and sanitized 3 times per day.All meat product cases at below 40 F.Quats sanitizer checked at 300 ppm in 3-compartment sink.Noted all hand sinks stocked and functionalShellstock tags being reatined on file much longer than 90 days.Temperature of rotisserie chicken taken at 165 F in hot holding case. Rotisserie chcikens are held for 2 hours and removed to be deboned and cooled down after.Cooling of chicken meat is done in blast chiller; cools product to 40 F in about 30 minutes.Dish washer checked at 156 F on wash and 183 F on rinse cycle.Deli prep room at 45 F.Reviewed sick employee policy and exclusion requirements with manager.
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8/23/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Meat processing room at 46 F. Meat storage room at 40 F.Seafood walk-inn freezer at -10 F.Dish washer for deli area at 158 F on wash cycle and 187 F on sanitizing rinse cycle.Deli prep room at 40 F.Rotisserie chicken cooked to 187 F per temperature log. Chickens are held for 2 hours; chickens not sold are deboned and cooled in blast chiller to 40 F or below within 30 minutes.Food items mixed and packaged on site are labeled and use by dates 3 days from packaging printed on label.Quats sanitizer checked at 200 ppm concentration in sanitizer bucket.Noted all hand sinks stocked and functional.Refrigerated and freezer cases with meat and food products operating at proper temperatures.Shellstock tags for clams and oyster kept in pakckages. Original shellstock tags being retained on file for 6 months.Keep WCHD's certificate of CFPM posted in the establishment.
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9/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Meat walk-in cooler at 32 F. Meat preocessing room at 45 F.Meat equipment is cleaned and sanitized in place daily; quats sanitizer checked at 200 ppm in sanitizing hose.Dish washer's wash cycle at 150 F and sanitization rinse cycle at 186 F.Deli prep room at 50 F.Deli walk-in cooler at 35 F.Quats sanitizer checked at 300 ppm in sanitizer bucket.Temperatures of rotisserie chicken are monitored and recorded every hour. Temperatures recorded this day were 185 F to 188 F per log.All hand sinks found stocked and functional.All meat cases were below 40 F.
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8/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f; All food stored properly; Steaks 38 f; Chicken 38 f.Butcher area: Roast (Beef) 38 f.Display cases: 26.2 f; all food labeled and dated. All food stored properly.Hot holding: RT Chicken 145 f. Blast chiller: Chicken wings @ 32 f; Beef 32 f.Food prep area clean and organized; Utensils stored properly.3 comp sink @ 300ppmSani bucket @ 300ppmDishwasher @ 183 f final rinse.Floors and counters clean.Bandsaws; butcher prep area clean.All chemicals stored in separate location away from food products.Handsink accessible and stocked properly w/ p-towels and soap.Observed employees washing hands and changing gloves.Items discussed w/ Kevin & Roberta: Sick employee policy; Handwash policy; cleaning policy.
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12/12/2008 | Routine Inspection 1st | 100 |
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