- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.All cold holding units checked at 39F or below.Faucet leak fixed.Drain repaired.
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3/7/2016 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Condiment station make up unit observed with tomatoes at 44F and lettuce at 48F. Per operator; this unit had been stocked less than 2 hours ago. Items moved to another unit. Repair or replace unit to maintain food at 41F or below.Do not use unit until repaired and holding at 41F or below.
- [1] Installed; maintained
Observed leaking handsink and floor drain under handsink draining very slowly.Repair leak in faucet and unclog drain to prevent overflow onto the floor.
- General Comments that relate to this Inspection
Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.No other CFPMs at this facility.Notes:-hand sinks stocked; observed good employee hand washing; no bare hand contact policy in place; observed good glove use; signs posted-food is cooked in room service kitchen; no raw product; cooking or cooling done at this outlet-hot holding checked ok - all 142F or above-other make up units observed over full -- ensure units are not overstocked and fans are not blocked to allow adequate airflow and temperature maintenance. -temperature logs are available; but have not been done since 2/23 - ensure all units are at least checked daily to monitor proper cold holding-dishes done in room service kitchen-single service items and food properly stored-chemicals labeled and properly stored-date marking system in place; first in first out procedures ok-restrooms stocked and clean-regular pest control by Ecolab; no issues noted at time of inspection-sanitizer buckets at 400ppm quat; wiping cloths properly stored-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/4/2016 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Cold holding unit noted at 40 F and maintaining temperature. Cold holding temps. recorded at makeup unit: chicken salad @ 40.5 F and roast beef @ 41 F. All violations corrected at time of inspection. Thank you.
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5/3/2015 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Front salad bar- Lettuce @ 39 F; pico de gallo @ 44 F; cheese @ 45 F.Multi unit temps.- Turkey @ 47 F; ham @ 46 F; tuna salad @ 46 F; sliced cheese between42-45 F and mozzerella cheese between 43 - 46 F and chicken salad @ 47 F.* Food on bottom of makeup table rechilled in walk in unit. ** All food on top of makeup unit voluntarily discarded.** Maintenance called to repair units at time of inspection. Reviewed with operator to discontinue to overstock the 2 door makeup unit. Food is high turnover food in deli.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink blocked with single service pizza boxes and styrofoam food containers. * Corrected on site. Observed handsink near entrance to deli with no running cold water. Water pressure at faucet observed inadequate to properly wash hands with.Deli has a second handsink at other end. Reviewed with operator to monitor employees for proper handwashing and at appropriate times.
- General Comments that relate to this Inspection
Rename health permit to "Peppermill Sports Deli" per Michael Munch. A facility action sheet will be submitted by health inspector for name change. Quat sanitizer bucket recorded at 400 ppm. Employee drinks properly covered and stored. Hot holding temps. recorded: Marinara sauce @ 188 F and sausages @ 180 F; roast beef @ 166 F and taco meat @ 180 F. Recommended to operators to verify that employee's personal food service equipment such as cutting knives and spatulas are being properly washed; rinsed and sanitized prior to use.Observed good handwashing. Chemicals properly stored. Thermometers present in cold holding units. Separate cashier from food handlers. No bare hand contact to ready to eat foods. Gloves are used to prepare foods in the deli. A reinspection is required.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.No food observed inside unit at time of early re-inspection. A new thermostat has been ordered for cold holding unit and unit should be repaired by 04/25/15.
- General Comments that relate to this Inspection
Operator requested early inspection for handsink. Handsink near entrance to deli observed operational with adequate pressure and hot and cold running water under mechanical pressure. 2 door makeup unit/cold holding unit bottom unit has been put out of service until repaired.
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4/24/2015 | Routine Inspection 1st | 92 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate thermometer observed in hot holding 2 door reach in hot holding unit. Cooked meat such as pastrami and corned beef temped between 120-135 F. Temperature increased at time of inspection. Must provide accurate thermometers at both reach in hot holding units to monitor hot holding temperatures at 140 F or higher. External thermometers are not accurate.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Chili @ 180 F; aus jus @ 149-173 F; sauerkraut @ 164 F; marinara sauce @ 162 - 169 F; refried beans @ 156 F; german potato salad @ 149 F and roast beef @ 140 F. Cold holding temperatures recorded:Salami @ 39 F; ranch dressing @ 31 F; coleslaw @ 40 F; diced tomatoes @ 35 F; chicken @ 41 F; tuna @ 43 F; turkey @ 42 F; cheese cake @ 38 F; and cheese slices @ 41 F.Observed good date coding on presliced deli meats. Observed proper storage of employee personal drinks. No bare hand contact with ready to eat foods.Deli will be moving hand sink to corner of deli by 02/28/14 instead of installing a splash guard to prevent backsplash of water to contaminate prep sink installed directly beside it. ***A work order is in place for moving of handsink***
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2/11/2014 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
Observed quaternary ammonia sanitizer at sanitizer buckets below 200 ppm. Do increase the concentration of Quat dispensed at Quat dispensing units to be at levels between 200-400 ppm. Reviewed with operator to have sanitizer buckets changed out at least once per shift or more often as needed when sanitizer is visibly dirty and to test sanitizer daily to be at levels between 200-400 ppm.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Turkey slices @ 40.5 F; ham slices @ 41 F; tuna salad between 38-40.5 F; salami temped at 53 F (recommended to operator to change hotel pans to metal stainless steel pans as metal is more effective conductor of cold holding than plastic storage containers); sliced tomatoes @ 45 F; olives @ 37 F and potato salad @ 39 F. Hot holding temperatures recorded:Chili between 146-152 F; cheese sauce @ 161 F and pizza sauce between 154 - 169 F; hot holding roast beef @ 160 F and corned beef @ 141 F.Cold holding units checked OK and within regulations. Handsink properly stocked and functional. Deli has a 3 compartment sink in the kitchen area. No chemicals stored next to food.Reviewed meat slicer cleaning operations and frequency; all checked OK.
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5/16/2013 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize cake display unit; observed debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; sour kraut at 155F; cheese sauce at 156F; chicken soup at 161-164F; au jus at 171F.Cold-holding checked good; tuna at 39F; tomatoes at 41F; salad dressings ok 41-43F; turkey at 42F.Handsinks checked stocked and functional; observed handwashing and glove use with ready-to-eat foods (good).All refrigeration and freezer systems checked within regulation.Sanitizer bucket available with proper concentration (>200ppm quatinary ammonia)
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11/7/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Routine Reinspection:Violation from 11/09/2011 corrected; handsink repaired. Hot water under pressure checked good.
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11/15/2011 | Routine Reinspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
Observed hot-water valve to front handsink either turned off or not functioning. Repair or turn on hot-water valve for effective handwashing. (Deli has another handsink functional to use until front handsink is repaired)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; brisket at 159 degrees; turkey at 162 degrees; clam chowder at 159 degrees; hot-dogs holding at 160 degrees; marinara holding at 174 degrees; au jus at 178 degrees.Cold-holding checked good; tomatoes at 36 degrees; swiss cheese at 39 degrees; roast beef at 42 degrees; tuna at 36 degrees.All refrigeration units operating within regulation at <40 degrees ambient temperature.Slicers checked clean***Observed glove use with ready-to-eat food products.Managers have a good understanding of employee health policies and when to exclude.
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11/9/2011 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize juice machine; observed with debris.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer solution for wiping cloths below 200ppm quatinary ammonia. Maintain solution between 200-400ppm quatinary ammonia and change solution every 2-3 hours or when organic load is high.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pastrami checked at 143 degrees; chicken noodle soup at 165 degrees; and chili at 173 degrees; meet balls at 166 degrees.All refrigeration checked within acceptable ranges (31-36 degrees)Handsinks stocked with sanitary towels and soap; handwashing procedures checked ok.
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4/6/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; sour kraut checked at 155-160 degrees; cheese sauce at 151 degrees; beans at 144 degrees beef gravy at 158 degrees.Cold-holding checked good; chicken salad at 39 degrees; salami checked at 37-42 degrees.All dishes and utensils washed in room service kitchen; very limited use at three compartment sink in deli.All handsinks stocked with sanitary towels and soap.All refrigeration checked within acceptable ranges; cold-holding drawers checked at 38-41 degrees.Labeled sanitizer bottles available at 200-400ppm quatinary ammonia.Handwashing procedures checked good.
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5/20/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:GOOD COLD AND HOT HOLDING TEMPS.GOOD FOOD STORAGEFACILITY CLEANHANDSINKS AVAILABLE AND STOCKED.NEED TO RE-EDUCATE STAFF ABOUT PROPER GLOVE USE. EMPLOYEES MUST WASH HANDS PRIOR TO PUTTING ON GLOVES AND THEN WASH THEM AFTER TAKING GLOVES OFF. WEARING GLOVES IS NOT A SUBSTITUTE FOR HANDWASHING.
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10/29/2008 | Routine Inspection 1st | 100 |
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