L L Ohana; Makers Of Mr G's Teriyaki, 3940 Spring Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Walk-in cooler at 35 F.Plumb sauce buckets made on site not date marked; Start date marking of buckets on next batch; date marking is now required under new regulations.pH of finished sauces is always well below 4.6 per past pH monitoring. Operator has not being recording pH on logs lately. Resume recording pH on next batch. Ok to acquire pH test strips with 0.3 increments on pH measuring chart.Dishwasher checked at 120 F and 100 ppm chlorine concentration.Noted hand sinks stocked and functional in prep area and in restroom.Noted facility to be kept clean.Reviewed glove use policy with operator for no bare hand contact with ready to eat foods which is now required.One CFPM is employed. CFPM obtained certificate over one year ago.
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10/13/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Teriyaki sauce being processed at this time.Ingredients are measured by weight and cooked in steam kettle.pH of all sauces is less than 4.6 per recipe test recordsOperator has pH meter. Check pH of sauces and record on logs for verification of proper pH levels.Product lot coding for trace back purposes is in place.Dish washer checked at 120 F and 100 ppm chlorne concentration.Walk-in cooler at 37 F.Noted hand sinks stocked and functional in prep area and in restroom.Facility noted clean and well maintained.Reviewed with operator emplyoee health policy as for symptoms that require exclusion from work and return to work time frame.
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9/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Faclity noted to be kept clean.Noted hand sinks stocked and functional.Walk-in cooler at 38 F.Teriyaki sauces made and bottled for wholesale distribution.
|
12/9/2013 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish machine is not sanitizing proplery. Tested 0ppm chlorine residual on multiple cycles. Repair to obtain 50-100ppm chlorine residual. Until the unit is repaired; sanitize in the 3-compartment sink. Unit was primed and corrected on-site. Tested 100ppm. Ensure that the unit is primed and sanitizing at proper levels prior to use during the manufacturing run.
- General Comments that relate to this Inspection
OBSERVATIONS:- Observed several steps of production during inspection (cooking; transfer to bottling machine; bottling; labeling; logging; cleaning). Recommend operator prewash and rinse the bottles in order to prevent any physical contamination from shipping or from the manufacturing plant or distributor. Add this process to the HACCP plan.- No other deficiencies observed in the processes witnessed.- Facility was very clean and well maintained. All hand sinks were stocked and operational.- Observed good personal hygiene (hand washing; glove use; hair nets; smocks)- Updated HACCP plan provided.- Reviewed monthly preventative pest prevention log; No activity noted.
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9/27/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All items noted on the previous inspection (dated 6-19-12) have been completed.OK TO ISSUE PERMIT TO OPERATE
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6/26/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Please provide the following within 7 days (by 6-26-12):1) Cap or seal the holes in the panels in the walk in cooler walls and floors.2) Provide a copy of the product pH report to show it is shelf stable.3) Provide a sample of the product label (must have name; address; phone number and ingredients listed)4) Provide a copy of the HACCP plan.5) Post a copy of the CFPM certificate within the facility.OK TO ISSUE PERMIT TO OPERATE W/ CONDITIONS LISTED
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6/19/2012 | Opening Inspection | 100 |
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