- General Comments that relate to this Inspection
Handsinks available and stockedTemperature logs (cooking/cooling/holding) avalilableCleaning logs availableDisplay case - Salads (chicken; seafood; potato) <40 F - Meats (ham; turkey) <34 F - Cheeses (american; swiss) <38 F - Sour creams <38 F - Unit <36 FFood grade gloves worn by serversProper storage of items3 compartment sink available - sanitizer 200 (quat)Sanitizer test strips availableReach in serve line onions and salsa 38 FWalk in refrigerator unit 34 F (chicken/rice <38)Product dates goodHot holding (chikcken; rice; beans) >143 FDiscussed employee health
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2/20/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Several non food contact areas require deep cleaning; including: underneath soda box racks; behind and around tables and equipment; handles of refrigerators; and swinging doors where build up is apparent. Clean and sanitize to prevent pest harborage and general sanitary conditions.
- General Comments that relate to this Inspection
All hand sinks stocked-gloves worn by all food handlers-several employees observed washing hands at appropriate times and following proper hand washing procedures.Temperature of display case @ 38F-potato salad @ 38F-crema @ 38F-cole slaw @ 40F-ham @ 38F-pastrami @ 38FHot holding display @ 140F +-sauced chicken @ 143F-fried chicken @ 155FSandwich make up unit @ 39F-sauces ranged from 39F - 40FWalk in @ 38F-all food off floor-raw product stored in separate area (chicken only)*Discussed with operator that eggs should also be considered a poultry product and be stored on the bottom shelf when used.Freezer @ 0FCooking; display; and cooling logs all kept-records complete-observed cooling of fried chicken in freezer--original reading @ 181F; after one hour @ 59F; matched records from other daysSlicer cleaning ok-all machines broken down every 2 or 4 hours and washed; rinsed and sanitized-logs keptFried chicken breading material refrigerated in between usesSteritech is Pest Control Operator-no sign of pest issues; logs from Steritech verifyChemicals stored correctly-Kay is chemical providerAll three compartment sinks @ 200ppm quat-test strips available-employee able to demonstrate knowledge of where test strips were and how to use themSanitizer buckets in place @ 200ppm quat
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8/21/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINKS AVAILABLE AND STOCKED;GOOD COLD HOLDING TEMPS - TURKEY 39F; CHEESE 38F; CHICKEN SALAD 40F.ALL FOOD PROPERLY STORED.ROTISSERIE CHICKENS AT 163F.COOLING OF LEFTOVER ROTISSERIE CHICKENS GOOD.QUAT SANITIZER GOOD.NO EMPLOYEE ILLNESS ISSUES.NO PEST CONTROL ISSUES.
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6/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Refer units holding at 40 f or belowWalk-in cooler at 35 f-beans 31 - 37 f-rice 37 f-bologna 36 f-carnitas 37 fDeli display cooler thermometers are very hard to access. Place alternate thermometers inside to help monitor cooler temps.-turkey 34 fHot holding temps good-rice 137 f-pork 142 f-chicken 147 f-tamales 142 fReviewed cooking; cooling; and holding logs - goodQuat sanitizer buckets and 3 comp sink at 200 ppm quat.Slicer broken apart and cleaned every 2 hours - goodFacility clean and well keptDeli should have its own designated CFPM. Store Director curently being used as CFPM as he does work in the department.
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7/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.**Hot holding temps good-Rice 145 f-Machaka (chicken) 150-165 f-Beef 167 fCold temps good-rice 37 f-chicken 39 f-potatoe salad at 39 f; 37 f-Turkey 37 fAll coolers at 40 f or belowSanitizer buckets at 200 ppm quatDiscussed cooling procedures - goodReviewed temp logs and cooling logs goodFacility clean and well kept.**Observed pan of chicken strips holding at 126 f - 129 f at 1145 am. Reviewed logs. Chicken strips had been temped at 189 f at 9 am per logs. Facility reheated chicken strips to 165 f and logged corrective action on logs. Facility was very knowledgeable about how to take corrective action and had good accurate logs. Discssed steps to take in the future to help ensure product holds at proper temps.
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6/15/2011 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Facility shall install an internal thermometer in all reach-in refrigeration units at deli.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding in all deli cases checked good; roast beef at 35 degrees; pasta salad at 37 degrees; artichoke salad at 39 degrees; and turkey at 37 degrees.Hot-holding checked good; vegetable soup at 143 degrees; cheese pasta at 162 degrees.All hot-holding has a maximum hold time not to exceed (4) hours.Quatinary ammonia dispesing at approximately 200-400ppm.....Handsinks stocked with sanitary towels and soap; handwashing and glove changes checked good.
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9/23/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at the time of inspection:Observed excellent time/temperature controls; all logs checked within acceptable ranges.Cold-holding checked good; roast beef at 33 degrees; ham at 37 degrees; turkey at 34 degrees; seafood salad at 36 degrees; pasta salad at 37 degrees.Hot-holding checked good; chicken hot-holding at 169 degrees; potatoes at 159 degrees.Handsinks stocked with sanitary towels and soap; in addition; all handwashing procedures checked good.Three-compartment sanitization checked at ~200ppm quatinary ammonia; in addition; sanitizer buckets checked within acceptable ranges.Reach-in cold-holding units all checked below 40 degrees.Reviewed exclusion policies and symptoms to be aware of....
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10/27/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED DURING INSPECTIONS.ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS: TUNA 38F; TURKEY 35F; CHICKEN TENDERS 145F; MASHED POTATOES 148F.****REMIND STAFF TO LEAVE FOOD THAT IS COOLING ON SPEED RACKS UN-COVERED UNTIL IT HAS REACHED 41F OR LOWER***** CORRECTED ON SITE; FOOD HAD JUST BEEN PLACED IN WALK-IN.DISCUSSED EMPLOYEE SICK POLICY AND WHAT SYMPTOMS TO LOOK FOR (VOM; DIA; FEVER; JAUNDICE)
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7/24/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Food Source #754 (Deli), 4047 S Virginia St, Reno, NV »