R & R Market Inc, 13200 Stead Blvd, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Original container; properly labeled
Label ice bags with name; address and phone number of facility for trace back purposes
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly - observed raw eggs stored above ready-to-eat condiments in make-up unit. Per operator; eggs are personal/employee item. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination and store personal items in a separate designated and labeled area away from food products to be served to patrons. Corrected on-site.
- [1] Installed; maintained
Second hand sink in back dishwashing room turned off as operator stated employees use front hand sink. Ensure back hand sink is functional with hot and cold water under adequate pressure to ensure proper and convenient employee handwashing prior to handling clean dishes/equipment. Operator turned on hand sink by the end of inspection- Corrected on-site.
- General Comments that relate to this Inspection
-hand sinks stocked with soap and paper towels-proper signage posted at all hand sinks-observed employee handwashing-discussed new food regulations including no bare hand contact with ready-to-eat foods - facility has implemented no bare hand contact with ready-to-eat-foods - gloves in use for all deli meat/cheese and sandwich preparation/service-no cooking conducted at this location. Per operator; cooked carnitas purchased from sister facility on weekends and hot held in steam table - on the occasions where all carnitas are not sold; operator cools using shallow pans and ice baths for cold carnitas sandwiches. Discussed cooling procedures with no problems noted-stem thermometer on-site; operator demonstrated proper calibration and use-observed proper date marking system-deli display case at 38F -cheese; deli meats at 36F to 38F-make-up unit at 40F -deli meats and cheeses 38F to 42F-walk-in at 38F -deli meats/cheeses 39F to 42F-observed equipment temperature logs in use-wiping cloth sanitizer buckets at 400 ppm quat-three-comp. sink sanitizer at 400 ppm quat-chemical test kits available-employee restroom hand sink stocked with soap and paper towels-chemicals labeled and stored properly-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for the duration of the illness and 48 hours after symptoms stop.CFPM: Vicki Maclure; ServSafe 12502681 is the only CFPM for this permit. Facility has not had employees take and fail one of the recognized CFPM exams in the past year
- General Comments that relate to this Inspection
-reach-ins at 37F to 39F-all product in freezers observed frozen-equipment temperature logs in use-product dates current-proper labels observed for repackaged items-food and single service items stored 6" above ground-chemicals labeled and stored properly-ice machine clean; scoop stored properly-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for the duration of the illness and 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked -proper signage posted at hand sink-facility uses gloves for all ready-to-eat food service/preparation-discussed cleaning/sanitizing; cross-contamination prevention methods for all meat cutting equipment with no problems noted-all raw meats stored properly - no cross-contamination issues noted-cutting boards/slicer observed clean and in good condition-meat display case at 33F to 39F -fish; chicken; pork; beef at 31F to 39F-walk-in at 39F -raw beef at 38F-sanitizer buckets at 400 ppm quat-chemical test kits available-all product in freezer units observed frozen-equipment temperature logs in use-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for the duration of the illness and 48 hours after symptoms stop.CFPM: Renee Prater; ServSafe 12298210 is the only CFPM for this permitFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
|
11/30/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
NOTES:DELI OK ALL EQUIPMENT NEWHANDSINK OK STOCKEDPREP REFER 37 DEGREE F NO PRODUCTCOLD SANDWICHES/SALADS FOR NOWDISPLAY REFERS AT 38 DEGREE F 3 COMP SINK IN BACKTHERMOMETERS***NEED TO OBTAIN CFPM WITH IN 60 DAYS FROM TODAYS DATE; LIST LEFT****
- General Comments that relate to this Inspection
NOTES:GROCERY OKCLEANPRODUCT DATES OKBEVERAGE REFERS AT 38 DEGREE F PRODUCT DATES OKTHERMOMETERSNO FOOD TO HAND CONTACTFLOORS ARE STARTING TO HAVE RIPPED EXPOSED AREAS; COULD REQUIRE REPLACEMENT.
- General Comments that relate to this Inspection
NOTES:MEAT AREA OK ALL NEW CONSTRUCTIONALL DELI/MEAT CASES AT 36-39 DEGREE F NO PRODUCTPREP REFER AT 37 DEGREE F NO PRODUCTCUTTING EQP OKHANDSINK OK STOCKEDPREP SINK OKTHERMOMETERS3 COMP SINK IN BACKALL FLOOR SINKS OKNEED TO OBTAIN CFPM WITHIN 60 DAYS FROM TODAYS DATE LIST LEFT.
|
3/30/2015 | Opening Inspection | 100 |
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