- General Comments that relate to this Inspection
Cold holding deli case has been replaced and the following temps. were recorded:Cheddar @ 42.3 F; roast beef @ 40.8 F; provolone @ 42.1 F; pepperjack @ 35.0 F; turkey @ 40.7 F and ham @ 30.9 F.Violation has been corrected; thank you. Please continue using temperature control log to monitor for proper cold holding temps in the deli bunker cold holding unit.
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8/19/2015 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Cold holding log provided to operator. Recommend temping food every 2 hours to allow corrective action to take place if needed. Food must be maintained at 41 F or below. Alternatively; time may be used as a public health control if it is appropriately documente; the time the food is removed from refrigeration must be documented to ensure it is not kept in the temperature danger zone for more than four hours. Any food remaining at the end of four hours must be discarded.
- General Comments that relate to this Inspection
Deli meats temped 37-40 F in make up unit. Meat and cheese bunker ambient air termperature at 30 F. Unit has not been in use. OK to use unit with temperature logs until unit is replaced. Must be replaced by 08/11/15.
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8/4/2015 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.The following food temps. were recorded at deli bunker:Turkey @ 49 F; roast beef @ 46 F; deli ham @ 47 F; salt ham @ 45.6 F; roasted chicken @ 49.8 F and capicolla ! 45 F; cheeses temped between 44.7 F - 48 F. Operator unable to verify the duration of time that the deli meats and cheeses have been stored in the temperature danger zone. ** All food voluntarily discarded and denatured with bleach in garbage lined can. Corrected on site. *** This is a repeat violation from 2014.
- [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.Deli and cheese bunker noted at 34 F at internal thermometer. Food temperatures of deli meats and cheeses recorded above 41 F. This is a repeat violation from 2014. Permit holder will be required to replace cold holding unit to cold hold TCS: Time; temperature control for safety foods at 41 F or lower to prevent the growth of Listeria that cause foodborne illness. ** Do not use this unit until it is replaced and reinspected by heatlh inspector.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Reviewed with operator that all food service equipment must be washed; rinsed and sanitized. Approved sanitizers are chlorine bleach at levels between 50-100 ppm or Quaternary ammonia @ 200-400 ppm. The third basin of the kitchen's 3rd compartment sink shall be set up as a "kill step." Chlorine bleach sanitizer makeup is using one cap of bleach to 1 gallon of water. Use test strips to test the sanitizer solution and fully immerse the food service items for at least one minute and allow to air dry. Health inspector provided 3 step cleaning process to operator. Please review this with all staff. Do wash; rinse and sanitize all 3 compartments prior to washing any equipment.
- General Comments that relate to this Inspection
2nd Food safety manager: Janiery M Amis SerfSafe # 11832506 exp. date: 12/08/19.Observed good datecoding on prepared products.Handsinks properly stocked and observed good handwashing. Chemicals properly stored and labeled. Cold holding temps. recorded at makeup table cold holding unit:Meatballs @ 35.8 F; lettuce @ 37 F; roast beef @ 41 F; capicolla @ 38 F; ham @ 43 F and peppers at one door unit temped @ 41.7 F. Discussed with operator and food safety manager that regardless of the opening and closing of deli case; the deli meats and cheeses must maintain a cold holding temperature of 41 F or lower.A reinspection is required. Please call health inspector if an extension is needed for the replacement of the deli case.
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7/30/2015 | Routine Inspection 1st | 87 |
- [3] CFPM or person in charge present; certificates posted as required
Grace to complete second 8 hours of 16 hour course to be certified. Please call health inspector once food safety course is completed. 328-2682. A Washoe County certificate must be posted on site.
- General Comments that relate to this Inspection
All violations have been corrected at time of reinspection. Operator requested extension to repair cold holding meat and cheese unit. Health inspector reviewed temperature logs for equipment. PIC persons in charge must check temperatures of the food at least once every 3 hours. Demonstrated with PIC at time of inspection. Cold holding meat and cheese unit recorded at 40 F. Deli meat and cheeses temped: Ham @ 43 F; turkey @ 43; bologna @ 39 F; smokey cheddar @ 43 F and pepperjack @ 41 F. Discussed with Person in Charge to continue to monitor this unit and adjust temperature so that deli meats and cheese cold hold at 40 F or lower. Scullying spray tube repaired and coil has been replaced to hold tube above the flood rim level of the 3 compartment sink. Do provide a proper paper towel dispensor and liquid soap dispensor over the handsink in back kitchen.
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9/23/2014 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Recorded temps of deli meats and cheese stored in meat and cheese bins were noted above 40 F: Sliced cheddar @ 48.2 F; roast beef @ 55.8 F; turkery @ 48.9 F; ham @ 47.2 F & bologna @ 50.6 F. * All meat and cheese in cold holding unit voluntarily discarded. * Corrected on site*
- [4] Facilities to maintain product temperature
Reviewed with operator to temp actual foods cold holding in this unit-meat and cold holding unit. Thermometer reading inside unit recorded @ 20 F in freezing zone of thermometer. Observed meat and cheese cold holding unit not cold holding food that is potentially hazardous foods (deli meats and cheeses). Repair unit to cold hold @ 40 F or lower. Do not use unit until repaired.
- [3] CFPM or person in charge present; certificates posted as required
Please have Graciela Norra acquire her Washoe County Certified Food Protection Manager certificate by bringing in her ServSafe certificate; a picture ID and $24.00 to Environmental Heatlh Services located at 1001 E Ninth St.; Blding. B upstairs to acquire her WC certificate.
- [4] Number; convenient; accessible; designed; installed
The single well sink (stand alone) next to the 3 compartment sink must be designated as a "handsink only." Discontinue washing hands at 3-compartment sink. Do not store 5 gallon bucket in this sink. Keep this handsink unobstructed at all times. This is a repeat request from 2013.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Replace scullying tune over 3 compartment sink to hang above flood rim level of 3-comp. sink.
- General Comments that relate to this Inspection
- SECTION XVII: ABATEMENT DATE
Cold holding unit by 09/18/14 and all other items by 09/23/14.
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9/17/2014 | Routine Inspection 1st | 82 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed deli meats and cheeses stored in meat and cheese bins with the following cold holding temperatures:Ham temped at 45-50 F; turkey @ 42 F; salami @ 46 F and roast beef @ 48 F. Deli meats have rapid turn over rate.Deli meats and cheeses must be cold held at 40 F or lower. Discussed with operator to monitor temperatures of deli meats and cheeses stored in these bins to be at 40 F or lower. Cold holding thermometer recorded at 30 F. Food protection manager will start and implement moving the deli meats and cheeses into the reach in cold holding units or makeup tables at the end of every business day to maintain proper cold holding temperatures.Please do a visual site check of oil and vinegar bottles for any physical contaminants such as packaging materials that may fall into the food product when opened. Observed olive oil with pieces of paper debris inside bottle.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Please resurface cutting board at makeup table to be smooth and easily cleanable. Cutting boards that become heavily grooved are hard to clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Discussed with operator to designate the single well sink in back kitchen next to 3 compartment sink as a designated hand sink. Please post a sign in front of this sink and stock handsink with liquid soap and install a sanitary paper towel dispenser. Do not allow any other activity to occur at handsink other than handwashing. All food prep shall occur at the 3 compartment sink. Do wash; rinse and sanitize the wells prior to doing any food prep such as washing of produce at 3 compartment sink.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Potato salad @ 35 F; tuna salad @ 39 F; macaroni salad @ 35 F and sliced tomatoes and shredded lettuce @ 39 F. Both makeup tables recorded at 40 F. Food properly stored; covered and observed consistent date marking being used.Chlorine sanitizer recorded @ 100 ppm.Bathrooms observed stocked and clean.No bare hand contact with food. Reviewed exclusion policy for ill employees with operator. Employees with vomiting and diarrahea illnesses must be excluded from work for 48 hours from the time of the last incident. Deli has a working sick policy for illness reporting and food borne illness reporting.
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11/21/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 03/01/2012; have been abated; facility has provided proof of payment for a new reach-in refrigeration system.
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3/8/2012 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair reach-in refrigeration system in back room; bottom of unit is rusted/oxidized and no longer cleanable. Repair with a sheet of stainless steel. Some of the racks are also rusted/oxidized and need to be replaced.Facility shall re-caulk at three-compartment sink; observed growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at front main handsink; sanitary towels must be kept in a clean/dry container to keep them sanitary/sterile.(this was mentioned/noted last year inspection; no corrective action taken)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair broken tiles to ensure a smooth and easily cleanable floor; in addition; floor mats are torn/damaged and need replacement.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; roast beef at 42F; turkey at 41F; sausage at 38F; pastami at 37F; tuna at 44F (just prepared).No hot-holding observed.Kitchen portable fan observed with substantial build-up of old food debris; clean or replace fan to avoid possible cross-contamination.Reviewed three-compartment sanitization procedures; procedures checked good.Observed glove use and handwashing; no bare hand contact with ready-to-eat foods.****Please ensure food service staff immediately place potentially hazardous foods under refrigeration after delivery**** This will ensure minimum time/temperature abuse after delivery.Reviewed employee illness protocols.
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3/1/2012 | Routine Inspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility shall maintain a sanitizer bucket on front line at all times; solution shall be 50-100ppm chlorine bleach or 200-400ppm quatinary ammonia.correction on-site
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall install a sanitary towel dispenser at front handsink; sanitary towels must remain sanitary and dry.Facility shall maintain sanitary towels in dispenser (employee restroom) at all times.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 42 degrees; sausage at 42 degrees; roast beef at 41 degrees; cheese at 43 degrees. (recommend less meat products in front reach-in unit to improve cold air circulation)***Some areas of back three-door reach-in unit are not cleanable. Facility shall replace racks and bottom section of unit with rust by the next routine Health Inspection*** Recommend a piece of stainless steel for bottom section of reach-in unit instead of the vinyl tiles.******one broken tile needs replacement near bread machine to ensure a smooth and easily cleanable surface***All reach-in refrigeration and freezer units operating within acceptable ranges (three-door unit checked at approximately 36 degrees ambient temperature.Reviewed glove use policies; handwashing policies; and employee illness policies.
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3/8/2011 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
Unlabeled container of salt? on dry storage bin. All items not easily identified by sight (white powders) and not in their original labeled container must be labeled to prevent misuse.
- General Comments that relate to this Inspection
NOTES:1) Ensure that all chemicals are properly labeled to prevent misuse (eg. sanitizer spray bottle).2) Temperatures observed - Sausage 43F; Macaroni Salad 35F; Pepper Jack Cheese 40F; Turkey 40F.All hand washing stations were stocked and operational. Observed employee hand washing.
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3/10/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Foodhandler failed to wash hands when returning to line before putting on gloves. Did not take off points thia time but 5 points can be deducted from future inspections for failure to wash hands.Product temps for tomatoes on line cold table @ 50 F. In cold storage unit covered @ 48 F. Leave plastic cover off of tomatoes after prep so that they chill to 40 F quickly. Make sure that tuna ingedients are chilled prior to mixing salad.Ham; cheese on cold table @ 44 F. product temp. Ham; cheese product temp. in cold storage unit on line @ 40 F.Large cold storage unit @ 34 F. Freezer @ 4 F.
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6/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM certificate issued by WCDHD to Graciela Narra has been posted.
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4/7/2008 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 2/19/08 were corrected.Small refreigerator operating at 30 F.Per WCDHD computer records; CFPM certificates for Graciela Narra and Drew Claytton were processed. Per Drew; neither of them has received CFPM certificate issued by WCDHD. At least one of the above employees must appy for a duplicate certicate at Health Dept. office by 3/6/2008. failure to comply may result in assessment of reinspection fees and further enforcement actions.Certificate issued by WCDHD must be kept posted as soon as is received.
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2/21/2008 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One small pan of tuna salad checked at 56 F in small refrigerator at back of prep line; temperature inside unit registered at 56 F. Tuna salad prepared less than 2 hours before; salad transferred to larger refrigerator at back of prep line.Do not store any potentially hazardous food products in this unit until verified that it holds product temperature of 40 F or less.
- [1] Thermometers provided and conspicuous
No thermometer available in larger refrigerator at back of prep line. Temperature inside this unit measured at 36 F. Provide thermometer for this unit.Thermomenter kept inside of small refrigerator at back of prep line is broken. Provide this unit with accurate thermometer.
- General Comments that relate to this Inspection
Chlorine concentration tested at 100 ppm in 3-compartment sink and in sanitizer bucket for wiping cloths.Front area hand sink noted being blocked with fan unit and trash can; which were placed in front of hand sink. Must keep hand sink unobstructed so as to be readily accessible to employees at all times.Hand sinks were properly stocked and operational.Temperatures in cold holding well: ham 39 F; cheeses 44 F; roast beef 44 F. Temperatures in refrigerated unit at back of prep line: ham 36 F; roast beef 36 F; chesses 36 F.CFPM's certificade issued by WCDHD not found on site; only the ServSafe certificate found. Must keep CFPM certificate issued by WCDHD posted.Assistant manager also completed an approved certification class about 2 years ago but has not received proper CFPM certificates
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2/19/2008 | Routine Inspection 1st | 94 |
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