Full Belly Deli, 3064 Mill St, Reno, NV - inspection findings and violations

Business Info

Name: FULL BELLY DELI
Address: 3064 Mill St, Reno, NV
Total inspections: 4
Last inspection: 10/9/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection NOTES:TRAILER OK REFER 37 DEGREE F NO PRODUCTPREP REFER 38 DEGREE F NO PRODUCTHOT HOLDING AT 160 DEGREE F ELECTRICAL3 COMP SINK HAND SINK OK MECHANICALMUST STAY CONFINED TO TRAILER IF CHANGE INFO MUST NOTIFY HEALTHDEPOT OKUSED ONLY FOR SOME EVENTS90 DAYNO OTHER CFPM OR FAILS	10/9/2015	Routine Inspection 1st	100
[2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) No test strips available for dishwasher. Provide chlorine test strips to ensure dishwasher is maintained between 50-100ppm chlorine. Dishwasher should be tested daily. General Comments that relate to this Inspection CFPM:Lorabelle Soberano; ServSafe; certificate not available at time of inspectionEvan Pooley; CA eFoodHandler Card; 2014-1230378; exp 7/10/17No one has taken an initial exam in the last year and failed.Discussed CFPM and training regulations.Notes:-hand sinks stocked; observed good employee handwashing and proper glove use-no cooling being conducted at time of inspection. Discussed procedures with no issues noted. Cooling procedure has been verified on cooling logs.-cold holding checked ok -- walk in at 36F - sauce; cheese; meat; chili; turkey temped 38-39F; dairy reach in at 34F; small make up unit - cheese 39-41F; large make up unit 1 - roast beef 41F; chicken 40F; tomatoes 36F; coleslaw 41F; large make up unit 2 - deli meat 40F; tomatoes 41F; pico de gallo 40F; reach in freezer at 20F - all product frozen-hot holding checked ok - chili 151F; gravy 170F-discussed final cook temps with no issues noted; stem thermometer available-observed good storage of raw product. Discussed raw handling and thawing procedures with no issues noted-food properly stored-chemicals labeled and properly stored-restrooms clean and stocked-most items observed with date mark; all prepared product shall be marked to ensure it is not kept for more than 7 days-no pest issues noted at time of inspection. Pest control is done by the building owner.-dumpster area checked ok-no raw/undercooked product is served-sanitizer bucket at 400ppm quat-facility is clean and well maintained-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.	8/20/2015	Routine Inspection 1st	98
General Comments that relate to this Inspection Facility was making sandwiches at time of inspection. The permit has not been issued and all food preparation must cease until permit has been issued.The following violations must be corrected prior to permit issuance:-stock soap in men's restroom-walk in observed with the following temperatures: cheese 43F; lettuce 41F; beef 46F; pork roast 48F. Per operator items have been in walk in for approximately 1 hour. Repair or replace unit to hold food at 41F or below. Discussed options for cooling food.-small make up unit - sliced turkey at 45F. Cool turkey to 41F or below in next 2 hours. Repair or replace unit to hold food at 41F or below. Install thermometer to monitor unit temperature.-large make up unit observed with the following temperatures: cheese 47F; roast beef 48F; sliced tomatoes 44F; coleslaw 40F; ambient air thermometer shows 42-44F. Repair or replace unit to hold food at 41F or below. Notes:-discussed cooling; reheating; hot holding; final cook temps; and thawing procedures. Cooling log given to operator.-operator does not plan on doing any delivery; and no packaging of sandwiches.-food stored properly;-chemicals labeled and properly stored-kitchen handsinks stocked-discussed no bare hand contact with ready to eat foods-dishwasher measured at 50ppm chlorine-dumptster ok-reach in freezer at 10F; all food frozen-second large make up unit - ambient air temp at 32F; no food at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop. General Comments that relate to this Inspection OK to issue permit to operate. Facility will be a risk category 3. CFPM requirement met.-men's restroom stocked with soap-walk in product at 38-41F-small make up unit at 32F; ambient. No food at time of inspection.-large make up unit product 41-42F-thermometers available.-Refrigeration log given to operator. Recommend keeping product logs for all units to monitor temperatures.OK to operate.	6/16/2015	Opening Inspection	100
General Comments that relate to this Inspection NOTES:TRAILER OK NEWERHANDSINK OK HOT WATER3 COMP SINKREFER MAIN 39 DEGREE F NO PRODUCTPREP REFER 38 DEGREE F NO PRODUCTCOOK TO SERVE NO HOT HOLDING DEPOT OK OPENING REST IN RENOSEE ATTACHED STATE INSP AT DEPOT IN TRUCKEETHERMOMETERS/TEST STRIPSNEED TO OBTAIN CFPM WITH IN 60 DAYS FROM TODAYS DATEOK TO OPEN AND OPERATE	6/1/2015	Opening Inspection	100

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