- General Comments that relate to this Inspection
Juice Area - Grocery Area-Handsink has been installed Hot & Cold water - ok - Sink stocked w/ soap & p-towels. Drains properly.*Handsink must be used for washing hands only-All rinsing & warewashing must occur downstairs in the kitchen. -Kitchen is equipped w/ dish machine & 3 compartment sink -Grocery receiving area equipped w/ 2 comp; prep sink. If Great Basin Co-op beigns to bottle must complete the following: 1. Must provide HACCP plan before bottle begins & selling in store2. Provide warning label on bottle. 3. Provide labels on bottleWill need to provide HACCP plan to WCHD official for bottling approval. **Ok to start juice operation for customer orders.
- General Comments that relate to this Inspection
Notes:Looked over plan for Juice procedures and standard operating procedures - ok. Juice bar ok to operate and bottle juice.Bottles used for juice are mason jars. All bottles will be sanitized in dish machine in kitchen area. Great Basin Co-op will only be permitted to sell juice out of facility. This facility will not be able to distribute juice for a third party to sell juice. Labels on file and health warning is on label.All juice made will put in large refrigerator on grocery floor. Refrigerator @ 40 f; Thermometer inside - staff will be monitoring temps. Risk category - will be a risk 2 - due to cold press juice operation. **Discussed no bare hand contact with ready eat food items - no issues; gloves on hand - handsink stocked and accessible.
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8/5/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed display cooler in grocery area at temps of 51-52. Temp potato salad and beef hummus at temp of 51 - 52. Food has been in this cooler for a couple of days. All food product will be discarded. Corrected onsite. Will need to use a different cooler that is 41 or below to ensure proper food temps.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed dust buildup on vent area on ceiling. Correct during the end of the day cleaning.
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f; All food products are stored properly. All dated and labeled; Dairy and drink products dates current. Walk in cooler @ 40 f; All drink and food items stored properly. Dry product on shelving stored properly and dates current. All self serve area clean and utensils clean & stored properly. Hot holding area for foods (breakfast burritos @ 138 f). Receiving area clean. 2 comp sink; prep sink; and handsink operational stocked; and no leaks observed. Prep areas clean - cutting boards in good condition. Floors and aisles clean. Juice area for making juice will be upstairs by a sink to use to wash hands this is a temporary set up until a stand alone handsink is installed. Once handsink is installed contact inspector to sign off juice area.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; All food products labeled and dated . Turkey meat @ 38 f; Veggies 38 f. Walk in cooler (Veggie) @ 40 f; All stored properly.Walk in freezer @ 0 f; All food products Frozen. Breakfast burritoes @ 138 f hot hold. Prep areas organized and clean. Observed proper food handling and prep during inspection. Equipment; cookware; utensils; and shelving clean. Hood area/ stove clean. Knives and storage clean.Discussed no bare hand contact with food operators onsite - no issues. All food preps wearing gloves. 3 compartment set up for wash; rinse; and sanitize. Sani @ 50ppm.Handsink accessible and stocked. Dish machine 180 f.
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7/20/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:Reach in coolers @ 40 f. All dates current on food products. Prepackaged sandwiches @ 40 f. Reach in freezers @ 0 f. All food products frozen. All food products labeled and dated properly. nWalk in coolers @ 40 f; All produce stored properly. Walk in freezer @ 0 f. All food products stored properly; labeled; and dated. Dry foods stored on shelving and all prepackaged. Can food products in good condition and all dates current. Produce area: All veggies stored properly and tongs stored properly for veggie serving. Produce handsink stocked. 2 compartment and prep sink operational and no leaks. Knives and storage clean. Floors; shelving; and aisles clean.
- General Comments that relate to this Inspection
Notes: Walk in cooler @ 40 f. All food products stored properly; Cheeses @ 40 f; Veggies @ 40 f. Sandwiches @ 39 f. Walk in freezer @ 0 f. All food products frozen and labeled & dated. Prep areas clean and well maintained. Knives; utensils; and cookware clean and stored in clean locations. Oven/ stove area clean. Hood clean.Hot holding: burritoes @ 145 f; Oatmeal 150 f. All serving utensils clean and stored properly.Dry storage clean and food products stored up off ground 6'.Food bins clean and scoops ok. Sauce and spice containers clean.Equipment clean and well maintained. Dish machine @ 184 f final rinse. Floor sinks ok.Handsink stocked properly and accessible. 3 compartment set up for wash; rinse; sanitize properly. Sani @ 50ppm. Sani Bucket @ 50ppm. **Observed proper food handling and prep onsite. *Observed proper hand washing onsite.
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1/10/2014 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed cutting board with cut grooves and stains. Cutting board must be resurfaced or replaced. All cutting board must be cleaned and sanitized with a approved sanitizer to prevent cross contamination of food products. Corrrect by the end of 5/31/13.
- General Comments that relate to this Inspection
Notes: Walk in cooler temps @ 40 f. All produce stored properly. Walk in freezer @ 0 f. All food products frozen. Reach in coolers 40 f. All dates current on all food products. All food product prepackaged and sealed. All dates current on food products. Reach in freezer @ 0 f. All food products frozen. All dates current on food products.Food bins clean and scoops stored properly. All can products in good condtion and have current dates. Produce area - all tongs for serving greens stored properly and clean. All dry food products have current dates and prepackaged. Aisles and floors clean.Produce prep area - Handsink stocked and accessible. 2 compartment operational. Sprayer in good condition. Prep sink - ok. Chemicals stored in separate area away from food products.Knives and food containers clean and stored properly. Floors clean.
- General Comments that relate to this Inspection
Notes: Walk in cooler temperature @ 40 f. Cheeses 38 f; Ham 38 f; Rice 38 f.Prep areas; meat slicer; knive storage; and equipment clean.Handsink stocked and accessible. 3 compartment sink operational. Sprayer in good condition. Sani @ 100ppm.Dry storage clean and all products stored properly. All have current dates.Food Bins clean and scoops ok. Kitchen clean and well maintained. Sani bucket @ 100ppm**Observed proper food prep and handwashing onsite. **Clean screen on hood area to prevent buildup of dust debris.
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5/31/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked *discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-walk-in 35F; cooked and cooled chicken and rice 37F; beans 36F-discussed cooling procedures with no problems noted-raw product stored on bottom shelf - no cross-contamination issues noted-freezer less than 0F-three-comp. sink sanitizer and wiping cloth bucket sanitizer at 50 ppm chlorine; chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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11/16/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Dish washer observed at 156 F on wash cycle and 180 F on final rinse cycle. Dish washer has been provided with separate drain pipe.Ok to issue permit to operate.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activites.Plans to open on 8/22/2012
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8/15/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Dish washer observed at 160 F on wash and 170 F on final rinse. Final rinse must reach 180 F minimum.DIsh washer's drain hose tied into 3-compartmet sink's drian pipe. Provide separate drain pipe for dish washer;Food products to be cooked or prepared and then packaged. Soups to be cooked; cooled and then packaged in to-go plastic containers; no sealing of foods in plastic bags that would constitute Reduced Oxigen Packaging to be employed.Packaged soups; wraps; burritos sandwiches; dips etc to be properly labeled and kept refrigerated or hot held in sales floor. Hot holding units must be powered; chafing dishes not permitted.Walk-in coolr at 32 F. Reviewed employee health policy as for ill employee exclusion requiremenst with CFPM.Risk category 1 assigend. Facility requires minimum of on Certified Food Protection Manager on staff full time. One CFPM already on staff; faclity in compliance qith this requirement as of this day.Kiitchen to start operarting by 8/15/2012.Reinspection to be conducted to verify correction on dish washer's notes prior to issuance of health permit.
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8/10/2012 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-produce hand sink stocked-reach-ins/display reach-ins and walk-ins all less than 40F-display freezer and walk-in freezer less than 0F-product dates current; FIFO policies in place-products labeled and source verification available -handled scoop provided for bulk food items-food and single service items stored 6" above ground-restrooms stocked and clean-chemicals labeled and stored properly
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7/10/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items pending for correction on the previous inspection conducted on 2/9/2012 have been completed.
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2/15/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Still pending to install base cove on walls in basement areas.FRP covering for exposed waste pipe at mid ceiling area needs to be extended out.All other items noted on the previous construction inspection conducted on 2/6/12 have been completed.RIsk category 1 assigned. No Certifed Food Protection Manager required for this permit.Permit issued is for grocery operation only. Kitchen in basement and snackbar in 2nd floor not ready. Health permit applications to be submitted prior to start operating these areas once they are ready to open.Plans to open on 2/10/2012
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2/9/2012 | Opening Inspection | 100 |
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