Gandolfo's Deli, 6633 S Virginia St, Reno, NV - inspection findings and violations

Business Info

Name: GANDOLFO'S DELI
Address: 6633 S Virginia St, Reno, NV
Total inspections: 6
Last inspection: 3/24/2015

Score
100

Restaurant representatives - add corrected or new information about Gandolfo's Deli, 6633 S Virginia St, Reno, NV »

Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Sliced american cheese 40 F in small prep table.Sliced roast beef 40 F; capiccola ham 39 F; ham 40 F; roast beef 49 F was sliced half hour ago; sliced peppper jack cheese 40 F in large refrigerated prep table.Pasta salad 38 F; potatoe salad 39 F in refrigerated case.Walk-in cooler at 38 F; cheese packages at 39 F to 40 F in walk-in cooler.One 6 inch deep pan of meat balls in tomatoe sauce at 49 F stored inside small prep table; sauce from cans at room temperature were mixed with cooled meat balls about 3 hours ago. product transferred into shallow pans and left uncovered to drop temperature to 40 F whithin one hour in walk-in cooler. Monitor temperature when mixing cold and room temprature TCS food ingredients to verify that mixture is cooled to 40 F within 4 hours.Provided cooling logs to start monitoring of temperatures of hot TCS foods to verify that they are cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within the first two hours.Bottom shelf of cabinet under soda dispenser is deteriorating from spills from drain lines. Soda dispenser to be replaced soon. Have dispenser provided with hard piping and have pipes extended individually to flooor sink at other end of cabinet for proper drainage and to prevent spillage.	3/24/2015	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation One pot of meatballs in tomatoe sauce less than hald full at 115 F to 127 F in hot holding kettle. Product had been heated and placed in kettle about one and half hours before. Product was removed to be cooled in shallow layer on ice bath. Monitor temperature to ensure that product cools to 40 F in two and half hours or discard.Pan of sliced tomatoes at 47 F and pan of shredded lettuce at 50 F set on top of ice. Add ice to keep pans immersed in ice to keep temperature on top at 40 F. Corrected while on site. [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods Noted trash and debris build-up on prep area floor under prep tables and prep refrigerators and griddle and under refrigertaed display case. Clean floor on more frequent scheduled basis under equipment to prevent build-up. General Comments that relate to this Inspection Walk-in cooler at 38 F. Pan of sliced turkey 50 F; sliced about 50 F; sliced corned beef 42 F;was sliced yesterday; swiss chesse and provolone cheese packages at 41 F. piece of roast beef at 42 F. Delivery received and put away in walk-in cooler at about12 pm today. Minimize time walk-in cooler door is open to keep air temperature from rising above 40 F.Some sliced meat and cheeses on top of two prep units checked between 41 F and 47 F; some products were sliced a short time before. Pasta salad at 40 F and potatoe salad at 43 F in refrigerated display case. Keep product temperatures at 40 F or below.Noted prep area and restroom's hand sinks stocked and functional.Chlorine sanitizer checked at 100 ppm concentration in 3-compartment sink.	3/17/2015	Routine Inspection 1st	94
[1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods Facility shall clean floor drain next to walk-in refrigeration unit; observed debris.Facility shall repair base coving in front of walk-in refrigeration; base coving is detached and accumlating debris. [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods Facility shall clean and sanitize wall behind three-compartment sink; in addition; re-caulk around three-compartment sink. General Comments that relate to this Inspection The following was observed at the time of inspection:Handsink stocked and functional; observed handwashing and glove use with all food preparation.Reviewed slicer cleaning and sanitizing procedures; all procedures ok.Reviewed employee illness polices; all policies ok.Cold-holding checked good; potato salad at 37F; pasta salad at 38F. roast beef at 43F; turkey at 44F; ham at 42F. (make-up lid open after lunch hour) Temperatures ok.All refrigeration and freezer temperatures checked within regulation; food storage and date codes ok.Three-compartment sanitizer checked at 50-100ppm chlorine.	2/12/2014	Routine Inspection 1st	98
[1] Wiping clothes: clean; use restricted Observed sanitizer bucket at <50ppm chlorine; facility shall maintain chlorine solution at 50-100ppm chlorine at all times. (correction on-site) [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods Floors in walk-in refrigeration and freezer could use a cleaning; in addition; clean under racks. (maintain clean) General Comments that relate to this Inspection The following was observed at the time of inspection:Cold-holding checked good; turkey at 35F; roast beef at 36F; hot-dogs at 41F; tomatoes at 43F; cheese at 42F.Note on warmer unit for meatballs; Inspector would prefer to see rapid rethermalization on the stove (heat meatballs to 165F and then place in warmer unit and maintain at 140F) This will prevent meatballs from being in the danger zone for extended time.Handsink stocked with sanitary towels and soap; observed glove use with ready-to-eat food products (good). Reviewed employee illness procedures.Three-compartment sanitization checked at approximately 100ppm chlorine.All refrigeration and freezer systems checked with regulation.	2/5/2013	Routine Inspection 1st	98
[1] Non-food contact surfaces of equipment and utensils clean A few areas could use some detail attention. Areas include spice shakers; toaster; ticket machine; slicer toggle switch; etc. Discussed need to hit these areas to prevent potential contamination of gloves while handling food. Floors in corners might use a little detail as well. General Comments that relate to this Inspection Hand sink stocked3 comp sink @ 100ppm chlorineFacility recently switched to chlorine. Only quat strips were available but chlorine strips were on order.Sanitizer bucket @ 100ppm chlorineDiscussed training employees to wipe down overlooked areas mentioned above at same time as wiping down boards with sanitizer cloths.Refrigeration @ 40F or below-display - pot salad - 39F-walk in - coled mac - 40F-walk in pot salad - 40FCooling is down for select items such as macaroni salad and pot salad. -process includes cold water on cooked items until cool then immediate preparation of small batches. Batches are then placed in walk in. No evidence of temp issues observed.Discussed regulation of other items that may be cooled; such as sausage patties from morning. Patties come in frozen and are thawed in microwave and held cold (on ice). Reviewed importance of ensuring that those are also kept below 40F or above 140F to prevent potential bacteria growth. Recommended taking periodic temps on line to ensure proper temps everywhere.Thermometer on siteRestrooms stockedUtensils on line washed; rinsed and sanitized regularly througout day.Slicer cleaning procedure ok-Generally used in morning only and completely broken down and sanitized after each use.-reviewed importance of cleaning and sanitizing within 4 hours of use.*Lorrie Mills is taking the ServSafe test today. Reviewed need to register with Washoe County. 30 days to get registered.	1/9/2012	Routine Inspection 1st	99
General Comments that relate to this Inspection Ok to operate; ok to issue permitHand sink okRefrigeration ok-walk in @ 39F-display @ 39FFreezer ok3 compartment sink ok-drained correctly-Ecolab will provide chemicalsFacility in good shapeFloors being professionally cleaned before openingRestrooms okBackflow device on soda plumbingThe following will be completed prior to opening:1) Operator must provide covered garbage can in women's restroom prior to opening2) All lights must be shielded**The following must be completed within 60 days of opening:1) A minimum of one full time Washoe County Certified food manager must be on staff. List of instructors provided. One employee is Servsafe and may register with Washoe County.	5/17/2011	Routine Inspection 1st	100

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