- [2] Food protected during storage; preparation; display; service; transportation
Observed time tracking system used inconsistantly in snack bar. Per operator; pizzas and sandwiches (temped 107-125F) are used within 1 hour.They have cards marked with times of expiration; but not in use. Observed coleslaw at 46F. Per operator it had been removed from the walk in less than 45 minutes ago. Ice observed in bottom of bucket; but not in contact with the pan. Pan should be submerged in ice to regulate temperature; or time may be used as public health control.If time is used as a public health control; the time must be appropriately documented to ensure potentially hazardous foods are not kept between 41F and 135F for more than 4 hours.Per operator; in use utensils are kept under the warmer (less than 140F) until visably dirty. In use utensils shall be changed out at least once every 4 hours to prevent bacterial growth. This time must be documented. Corrected on site.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed good employee hand washing-no bare hand contact with ready to eat foods; discussed proper glove use with no issues noted-walk in checked ok - all product 40F and below-make up unit for pizzas checked ok - all product 41F and below-freezer at -1F-hot holding: hot dogs at 180F; brisket at 138F-final cook temperatures are taken of each batch of hot dogs; per operator must reach 165F. -3 compartment sink and test strips available; measured at 400ppm quat-no raw product in the snackbar area-food stored properly-chemicals labeled and properly stored-date marking procedure in place; discussed first in; first out procedures wtih no issues noted-discussed recall procedures with no issues noted-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area ok-restrooms clean and stocked-temperature logs reviewed with no issues noted. Management conducts hourly walk throughs and verification of logs.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
3/27/2015 | Routine Inspection 1st | 98 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee glove stored with spices at spice rack in snack bar area. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed employee eating in bag in the box soda system storage room. Costco has a designated break room for employees to eat and drink. Employees may also use food court to eat and drink. Do not allow employees to eat in kitchen or any other room than designated break areas. *** Corrected on site ***
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Walk in unit @ 34 F; mozzerella cheese @ 39.8 F; and parmesan cheese @ 39.5 F.Food properly rotated first in first out. Pizza dough made fresh daily and discarded within 3 days. All food properly stored.Soft serve machine cleaned and sanitized once evey 3 days. In use equipment cleaned and sanitized once every 2 hours. Hot holding temperatures recorded:Final cook temperature of beef brisket @ 173 F; turkey sandwich @ 147 F and hot dog @ 162 F. Quat sanitizer at 3 compartment sink recorded at 200 ppm. Test strips availble. No bare hand contact with ready to eat foods. Reviewed with operator double handwash procedure. All employees must wash hands when entering work area. Do monitor employees for a proper handwash and at appropriate times.
|
4/10/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding units checked OK and recorded < 40 F. Hot holding temperatures recorded:Chicken bake @ 164 F; provolone sandwich @ 140 F and hot dogs @165.9 F.Quat sanitizer recorded at 400 ppm.Handsinks properly stocked and functional.Snackbar observed clean and organized.
|
4/19/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection;Hot-holding checked good; pizza at 146F; turkey sandwich at 153F; chicken bake at 144F.Cold-holding checked good; cheese at 38F; red sauce at 37F; sausage at 39F; pepperoni at 36F.Three-compartment sanitization checked good; quatinary ammonia at approximately 200ppm.Handsinks stocked and functional; observed handwashing and glove use.All refrigeration and freezer units holding within regulation; walk-in refrigeration checked at approximately 36F.Facility has several team members with ServSafe; however; at least one team member must be a Certified Food Protection Manager with Washoe County Health District.
|
5/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken bakes at 143-155 degrees; pizza at 171 degrees; polish dogs at 173 degrees.Cold-holding checked good; cheese at 44 degrees; red sauce at 42 degrees; sausage at 42 degrees.Handwashing/hygiene/ and glove use all checked good.All refrigeration and freezer temperatures checked good; freezer at -2 degrees; and walk-in refrigeration checked at 37 degrees.Reviewed procedures with cleaning and sanitizing yogurt/dairy machines; all procedures checked good.Monthly licensed pest control***Facility checked very clean and organized****
|
4/27/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionRefrigeration @ 40F or belowNo raw productHot holding temp - 160F +Hot holding max time 45 minutesHand sinks stockedGloves worn for handling food
|
3/22/2010 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
No other violations noted. Walkin @ 33 F. All meats are precooked. Onsite preparation for turkey wraps; salads. Ambient temps. in reach ins @ 40 F. and 39 F. Quats sanitizer @ 200 ppm ion 3 compartment sink.
|
4/29/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at this time.Temperatures measured in hot holding equipment: polish dog 149 F; hot dog 179 F; peperoni pizza 173 F; chicken bake 151 F; combo pizza 145 F.Walk-in cooler at 34 F.Hand sinks were stocked and functional.
|
8/6/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Costco Wholesale Snackbar, 2200 Harvard Way, Reno, NV »