- [2] Food protected during storage; preparation; display; service; transportation
Observed raw beef over ready to eat food in walk in. Store all ready to eat foods above raw food to prevent potential cross contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Cutting board being display counter observed stained and deeply grooved. Replace or resurface cutting board to eliminate potential baterial breeding grounds.
- General Comments that relate to this Inspection
No other CFPMs at this facility.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Notes:-hand sinks stocked; observed good employee handwashing-provided handwashing signs - do post at all handsinks-all display coolers checked ok - all product at 40F and below-discussed cleaning procedures with no issues noted; provided slicer cleaning instructions-observed proper thawing of fish under cold running water-3 compartment sink and test strips available-chemicals labeled and properly stored-ice machine clean; scoop properly stored-discussed first in; first out and labeling procedures with no issues noted-open display cases - all product checked at 41F and below-***sanitizer buckets measured at less than 50ppm chlorine. Change buckets often enough to maintain concentration between 50-100ppm chlorine for proper disinfection***-wiping cloths properly stored-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hous after symptoms stop.
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2/24/2016 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted at time of inspection. Thank you.Walk in units checked OK and within regulations.Cold holding temps. recorded at meat display case:Tilapia @ 32 F; Beef Chimichanga @ 37 F; ground beef @ 38 F; rancherra @ 36-37 F; pork @ 32 F; pozole mix @ 37 F; pork chop @ 33 F; chicken drumsticks @ 32 F; yellow chicken @ 34 F; chicken breast @ 34 F; shrimp ceviche @ 32 F; fish ceviche @ 35 F; sourcream @ 32 F; Queso fresco @ 31 F; turkey ham @ 38 F and pico de gallo @ 34 F.
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5/14/2015 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed visible buildup on ice machine. Facility shall clean and sanitize ice machine on a regular basis. Do remove or burn off ice and scrub ice machine prior to cleaning and sanitizing. Observed butcher block cutting board in need of replacement or resurfacing. Deep grooves in cutting board are place where bacteria can grow.
- [5] Necessary toxic items properly stored; labeled; used
Observed two spray bottles that previously held chemicals being recycled and reused as spray botlles for food grade oil for equipment. Label all containers of toxic chemicals with name of contents.* Corrected on site.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Beef stir fry 41 - 43 F; sliced thin beef @ 38 - 40 F; beef cuts @ 40 F; Pork @ 40 F; chorizo @ 40 F; pork stir fry @ 40 F; pork chops @ 41 F; chicken drums @ 40 F; al pastor @ 40 F and boneless chicken @ 40 F.Coleslaw @ 38 F; ceviche @ 39 F; tilapia fish @ 40 F; beef chuck @ 40 F; meat case ambient thermometer recorded at 30 F throughout. Ground beef @ 40 F and beef fajita @ 40 F.Reviewed with operator proper cold holding of raw meats. Do monitor temperature of cuts of meat by taking actual temperature of the food in meat case.Meat cases cleaned nighlty. Discussed with operators to clean meat slicer by taking apart unit at least once every 4 hours to be properly washed; rinsed and sanitized.
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6/4/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations correcteed at time of inspection. Thank you.Hot and cold running water under mechanical pressure observed functional in front end of meat department.Floors have been resealed of all holes and is smooth and easily cleanable. Lights are shatterproof bulbs overhead in pork rind display unit. Chlorine sanitizer recorded with bleach concentration between 50-100 ppm. Reviewed with operator to have employees test sanitizer solution to be at proper concentrations each time it is made fresh.
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3/14/2013 | Routine Reinspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed chlorine sanitizer bucket with visibly dirty water and no recorded chlorine levels. Discussed with operator to have meat department employees change out sanitizer when sanitizer water has become soiled or dirty and at least once every 4 hours. Do monitor for chlorine levels to be at levels between 50-100 ppm using chlorine test strips.
- [4] Number; convenient; accessible; designed; installed
Observed handsink in front of meat department without plumbing to hot water. Hand sinks must have both hot and cold running water under pressure and be properly stocked with liquid soap and sanitary disposable towels to promote effective handwashing.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed concrete floor in meat department pitted with holes where water pools. Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
Observed lights overhead in fried pork rind display case not shielded. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
All cold holding units and meat display units checked OK and recorded < 40 F. Cold holding temperatures recorded: Raw salmon @ 37 F; ground tilapia @ 38 F; chicken breast @ 39 F and beef cubes @ 40 F.Chemicals properly stored and labeled.Observed proper thawing of frozen fish under running water.Meat slicer observed clean.Grocery store manager needs an extension for installation of hot water heater to front hand sink in meat department. Do consider installing a separate water heater for this handsink or a tankless water heater to supply hot water to this handsink.
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3/7/2013 | Routine Inspection 1st | 93 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair glass on meat display cases where there is condensation and growth between the glass; areas around open food must be free from growth/microorganisms.Facility shall repair the damaged section of meat display case (near dairy) to ensure a smooth and easily cleanable surface.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser and soap dispenser at handsink in front of meat display area; the back handsink is too far for effective handwashing. (Frequent handwashing is critical in this area).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All meat display cases; refrigeration units; and freezer units checked within regulation. Walk-in meat holding box checked at 41F ambient temperature.Cold-holding meat products checked good; talapia at 38F; halibut at 38F; crab mix at 39F; shrimp at 41F; steaks at 43F.Sanitizer buckets available throughout meat preparation area with 50-100ppm chlorine.All equipment washed; rinsed; and sanitized throughout the day....
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10/3/2012 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean fan guards in walk-in refrigeration unit; this is especially critical with open containers of meat products***
- [1] Installed; maintained
Facility shall replace handsink faucet in meat department preparation area; faucet is damaged. The faucet is no longer cleanable and the Meat Dept. area is a critical area to prevent cross-contamination. (holes observed in the base of the faucet)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding meat and seafood checked good; talapia at 34 degrees; salmon at 35 degrees; pork at 35 degrees; chicken legs at 36 degrees; beef steak at 34 degrees; chorizo at 42 degrees.Reviewed equipment sanitization procedures; all procedures checked good.All meat cases holding well below 40 degree ambient temperature.(recommend purchasing additional thermometers for meat cases; some of the digital display units are not working correctly)
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10/6/2011 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
Numerous thermometers in meat display case broken. Replace these to allow for accurate observation of temperatures.
- General Comments that relate to this Inspection
Hand sink stockedDifferent meats separated with one table for chicken; one for beef; and one for poultry.Facility very cleanTemperatures in display case range from 35F - 40FDisplay case turns over twice dailyWalk in @ 39FAll cheeses from approved sourcesSanitizer buckets in place @ 100ppm chlorine**Some cutting boards are near ready to be replaced from heavy scoring.**Discussed using normal stem thermometer and double checking the display cases periodically with Saul.**The fly zapper was not operational. See grocery inspection.
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8/27/2010 | Routine Inspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- SECTION XVI: GENERAL COMMENTS
Internal temps recorded: seafood - 34 F.; beef - 42 F.; cheese - 36 F. (Noted that staff tend to leave door to beef display open. Leave closed between customers so that temps remain below 41 F at all times.)Ambient temps: both walkins at 42 f. Dairy disply - 36 F All other cold display cases at 34 F. - 41 F.
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2/9/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the routine inspection were corrected.New thermometers installed in meat cases were between 24 F and 27 F.Must have one CFPM designated solely for meat department employed by 4/25/2008. Two employees will be attending a certification class shortly per store director
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3/18/2008 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Several thermometers in meat cases were not operating; replace therrmometers. Thermometers in meat cases that were opearting were at 30 F.
- [1] Installed; maintained
Repair leaks on drain pipe of two compartment sink.
- General Comments that relate to this Inspection
All meat cases were at about 30 F. Walk-in coolers were all below 40 F and walk-in freezer at 0 F.Facility no longer employing the CFPM from previous inspection. Must provide one CFPM by 4/25/2008
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3/13/2008 | Routine Inspection 1st | 98 |
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