- [2] Food protected during storage; preparation; display; service; transportation
Observed meat (corned beef and tenderloin) cooling in refer in contact with cheese; in the same pan. Meat wrapped in saran wrap had leaked into pan. Cheese was wrapped separately and integrity was maintained.Must reorganize the area to ensure all product is protected in the fridge by risk. All raw meats must be stored towards the bottom; and lesser risk items above. Cannot store cheese product in the same bin as cooked meat.
- General Comments that relate to this Inspection
The following was observed and inspected:Observed employees hand washing at the hand sink. Sink is stocked with pump soap and paper towels.Sliced turkey and ham in pre packaged units for sandwich making cooling in refer at 45f; per manager they were placed in refer after slicing and had been cooling for approximately 1 hour.Raw corned beef @ 40f; turkey breast @ 39fReach in refer for veggies had thermometer that was not reading correctly; staff replaced thermometer immediately.Chest freezers (3 units) all holding @ 0fMake up unit #1 holding @41; portioned sliced roast beef @ 39f; sliced turkey @ 40; ham @ 41fMake up unit #2 holding at 40f; fresh tuna was just placed in the unit @ 54f; tuna was made approximately 30 min earlier. Tuna and other fresh made chicken salad; and egg salad all stored in metal containers to facilitate cooling. Hard boiled eggs @ 39fChemicals stored away from food and in separate areaEmployee restroom is maintained with pump soap and towelsCustomer restrooms are maintained with pump soap and towelsKitchen area is clean and free of debris; cutting boards are clean and maintained.Cooked corned beef in reach in temped at 110f; meat was wrapped with saran wrap and placed in refer at approximately 10am. Instructed operater that wrapping meat with plastic may not allow it to cool properly in order to reach required temperature. Product was unwrapped; placed on metal pan; and cooled in freezer to ensure proper product cooling.Recommend cooling logs be implemented to ensure all meat product is cooled as required and meets the time and temperature requirements.Operator demonstrated knowledge of dishwasher usage and sanitizer strips on site Cl @ 50 +ppmDiscussed the updated Food Regulations and the No Bare Hand Contact with Ready To Eat Foods requirements. Observed staff making sandwiches; salads; and prepping cooled chicken for salads with bare hands. Must put a process in place immediately to meet the regulation requirements.Additional information may be found at:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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6/24/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was inspected:Chest freezers @ 32f;Refrigerator @ 40f; roast beef in fridge cooling @ 55fReach in coolers @ 40f; eggs @ 41f; roast beef @ 45f still cooling from cooking and slicing; turkey @ 41fMeat slicer and equipment are all clean and maintained;Dish machine at 100 ppm & sani buckets at 100 ppm;3 compartment sink functional and no leaks;hand sink operational and stocked with soap and towels;counters are all clean;customer area clean and well maintained;ensure floors are cleaned nightly;ensure hood is cleaned and serviced as discussed on site;As discussed; ensure reach in coolers are holding temp during kitchen times when operating.
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7/18/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Refrigerator @ 40 f. Roast Beef @ 39 f. Veggies 38 f. Reach in coolers @ 40 f. Deli meats @ 39 f; Diced chicken 38 f; Sliced tomatoes 38 f. Cheeses 38 f. Hard boiled eggs @ 38 f. All food products labeled and dated properly. Drawer coolers @ 40 f. Steak @ 38 f. Freezer 0 f. All food products frozen. Equipment; meat slicer; cutting boards in good condition and clean.Handsink stocked properly and accessible.3 compartment sink operational. No leaks.Dish Machine @ 50ppm. Sani Buckets @ 50ppmCounters and floors - clean. **Customer area clean and well maintained.**Ceiling needs some touching up above toilet in bathroom area.
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9/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-observed excellent employee hand washing-discussed future WCHD requirement of no bare hand contact with ready-to-eats-make-up units and cold holding drawers 37F-40F -deli meats; cheese; chicken; tuna salad 38F-44F-dishwasher checked at 50ppm chlorine-chemical test kits available-back meat reach-in 36F -cooked and cooled meat balls 39F -raw beef 37F-produce reach-in at 37F-discussed cooking and cooling procedures with no problems noted *operator has changed cooking/cooling procedures to cooking all meat products at least a day ahead to allow for complete cooling to below 40F therefore eliminating the need for using time as a control for potentially hazardous foods used for the lunch rush-discussed cleaning and sanitizing procedures for meat slicer with no problems noted-freezers not equipped with thermometer - all product observed less than 32F *ensure thermometers are kept in all cold holding units-food and single service items all stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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10/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Temps in refrigeration units: meat storage @ 40 F ; produce @ 35 F; salad prep table @ 38 F below (tomatoes; cooked chicken at 58 F –will be gone within 2 hours); cold sandwich table @ 36 F below (top-provolone cheese @ 42 F; sliced tomatoes @ 41 F.); roast beef next to grill @ 37 F.Sanitizer bucket with chlorine @ 50 ppm. Noted wiping rags stored in the bucket. Buckets are changed out every 2 hours during.Chlorine in dish machine @ 50 ppm.Noted significant hand washing by staff. CFPM monitors hand washing very closely.Facility will cook and cool corned beef and chicken for used in sandwiches; salads. Corned beef is cooled to room temperature in 2 hours. Then repackaged in individual servings wrapped in plastic for same day service. CFPM to address two concerns with this process:1.) Develop a system of time-marking to make sure meat and poultry products are not held for more than 6 hours at temps above 41 F and below 130 F.2.) Make sure that any product held for next day service is cooled from 130 F to 41 F within 6 hours. (Use cooling charts to demonstrate time required for cooling.)Discussed employee health and hygiene issues with CFPM regarding the need for employees with gastroenteritis symptoms (vomiting; diarrhea; fever; jaundice) to stay home 48 hours after the last bout of illness.Discussed direction of possible regulation change requiring that employees preparing ready-to-eat foods that will not be cooked to wear gloves during food prep to prevent viral illness such as norovirus.
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5/16/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked-observed employee hand washing-back 2-door reach-ins at 38F-40F -deli meats and cheeses 39F-41F-reach-in freezer less than 0F-wiping cloth sanitizer bucket checked at 100 ppm chlorine-chemical test kits available-salad prep reach-in at 38F -chicken at 42F -egg salad 41F -tuna 39F-sandwich make-up unit at 40F -deli meats and cheeses 38F-40F-dishwasher checked at 100 ppm chlorine-discussed cooking and cooling procedures with no problems noted-discussed recent egg recall and safe egg handling processes-food all stored 6" above ground-containers dated and labeled-product dates current-chemicals labeled and properly stored-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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9/3/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked; observed employee hand washing-cook line make-up unit at 40F -raw chicken at 40F-salad make-up unit at 40F; cooked and cooled chicken at 50F-52F. Per operator; chicken cooked at 11am. Ensure chicken is cooled to 40F within the next hour or discard. Ensure chicken is completely cooled prior to putting into bags to ensure sufficient cooling.-deli meat make-up unit at 40F -turkey 40F-dressing/salad reach-in less than 40F-dishwasher sanitizer cycle checked at 50 ppm chlorine-chlorine test strips available-food and single service items stored 6" off the floor-chemical bottles labeled and stored properly-back reach-ins all less that 40F; raw chicken at 39F-freezer at 0F-all raw meat products stored on bottom shelf - no cross contamination problems noted.-discussed employee hygiene and health policies with no problems noted -good managerial control in place -restrooms properly stocked and clean
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6/26/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All temps. good. Chlorine sanitizer at 50 ppm in dishwasher.Cooling procedures for roast chicken and beef described by CFPM are sound.Staff hand-washing is well-monitored.
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4/17/2008 | Routine Inspection 1st | 100 |
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