- General Comments that relate to this Inspection
No violations observed at the time of inspection:(Preparation of salads; fruit; etc)All staff practice no bare hands with ready-to-eat foods.Handsink stocked and functional.All produce washed with (Victory Wash; hydrogen peroxide) prior to slicing.Refrigeration unit checked at approximately 37F; products properly stored and date marked.Employee illness protocols ok***Cold-holding checked good; dressings at 37-41F; fruit at 41F; salami at 43F; humus at 41F.
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4/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; turkey at 38F; salami at 41F; cheese at 42F; prime rib also 42F; tomatoes at 38F.Handsink stocked and functional; observed handwashing and glove use.Most produce washed with "Victory Wash" hydrogen peroxide.All refrigeration checked within regulation; products properly stored and labeled.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available.
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10/10/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:***Original conducted on Washoe County Health District Hard Copy***Facility used primarily for ready-to-eat food preparation.Cold-holding checked good; ham at 37F; cheese at 42F; turkey at 41F; pastrami at 41F.All warewashing conducted in main kitchen.Handsink checked stocked and functional; in addition; observed handwashing.Refrigeration units checked at <40F.Quatinary ammonia dispensing @ approximately 200ppm.No hot-holding/cooking in this facility.
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6/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility spotlessWalk in @ 38FGloves worn by food handlersAll product stored off floorHand sink stockedSanitizer buckets @ 200ppm quat**Reviewed the importance of cleaning slicer with a wash; rinse and sanitize step within 4 hours of use to prevent potential cross contamination issues.
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9/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedRefrigeration unit @ 39F or belowFacility spotlessGloves worn as needed in operationRaw product stored correctlySlicer clean*Reviewed slicer cleaning procedure with operator and employees. Discussed importance of complete breakdown with cleaning and sanitizing within 4 hours of use.
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9/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionWalk in @ 39FUpright @ 40FGlove usage in place; though no official policyVictory sanitizer used for vegetablesArea is very cleanHand sink stockedProduce walk in @ 40FSanitizer buckets in place @ 200ppm quat
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11/5/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedRefrigeration unit @ 40F or below-tuna salad - 40fFacility spotlessGloves worn as needed in operationRaw product stored correctly*Reviewed proper hand washing with operator
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11/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig @34FTemps noted: Salame @35F; Cooked cold chicken Breast @37F; Cold cooked shrimp @33FObserved Emp. handwashing by 3 of 5 emp during insp.
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9/11/2008 | Routine Inspection 1st | 100 |
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