- General Comments that relate to this Inspection
No problems noted at time of inspectionMeat walk in freezer 10 F / All items frozenWalk in refrigerator 34 FMeat display cases 27-34 f / Product dates goodMeat freezer display cases -14 - -6 FHandsinks available and stocked / Observed using3 compartment sink available / Test strips available - 300-400 ppm quat (front and back sinks)Fish walk in cooler 35 F / Scallops 36 FFish+chicken+meat display case 30-36 F -Sausage/chicken/tri tip/snapper/salmon/shrimp/crab/scallops 31-37 FShell fish tags available for reviewCFPM Glen A Curriier ET20654924No failed CFPM test
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10/2/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No problems noted at time of inspectionHandsinks available and stocked / Observed using3 compartment sink available 200 ppm (quat)Sanitizer test strips availableDisplay case (fresh) Thermometers 30-34 F Bacon/steak/chicken/salmon/trout/scallops 30-35 FFish walk in 30 F Salmon 27 FBloom box 35 FWalk in 40 FShellfish tags availableFreezer display cases 4-12 FMeat display cases 26-32 FMeat freezer -5 F
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11/24/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Paint peeling on power source of meat saw. Refinish paint job to prevent potential paint flakes from contaminating meat.
- General Comments that relate to this Inspection
Hand sinks stockedFacility cleanSanitizer @ 200ppm quatTest strips availableWalk in @ 38F-product separated by typeCutting room @ 50FTags kept with shellfish and filed for required 90 daysNo poultry cuttingCleaning and sanitizing procedures ok-Reviewed breakdown of meat saw with operatorDisplay cases @ 40F or below
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3/20/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All handwashes clean and stockedAll items labeled and dated All meat grinders and slicers clean Food storage good and 6’’ off the ground All surfaces clean and in good conditionAll reach-in fridges <41FShrimp 38F; Salmon 36FShellfish tags current General cleanliness goodEnsure all freezer and fridge units have thermometers even if they have external thermometers units
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4/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Cooler @33FWalk-in Frzr @-1FReach-in Refrig. cases @34FTemps noted: Tri-Tip @34F; Sirloin Roast @35F;Hamburger @34F; Basa Fish FIlets @33F; Cod Filets @34F; Jumbo Prawns @35F; Scallops @34FShellfish Tags kept for 6 mos. and 18 mos. after in Back File area - Checked OKCutting Room clean - Sanitized nightlySlicers and meat saws clean3-comp sink used for utensils - tested - 200 ppm Quat
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3/31/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedMeat Dept. Walk-in Cooler @33FReach-in Refrig. cases were all <40FMeat Dept Walk-in. Frzr @-3FTemps noted: Snapper @34F; Hamburger @34F; Cooked shrimpmeat @33F; Fillet Mignon @34F; Salmon Fillets @33FShellfish tags kept for 2 yearsCutting room totalally sanitized nightly3-comp sink used for utensils - tested - 200 ppm Quat
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3/18/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks properly stockedCutting room sanitized nightly3-comp sink used for utensils - tested - 200 ppm QuatTemps notes: Filet Mignon @34F; Salmon steaks @33F; Hamburger @35F; Sea Scallops @35FShellfish tags retained for 2 yearsAll display cases were <40FWalk-in Frzr @ -6FWalk-in Refrig. @33F
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3/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Freezer -10F.-Walk-In 40F.-Cut Room 50F.-Hand sink properly stocked.-Three compartment sink to wash; rinse; and sanitize.-Chiller Room 30F.-All lights properly shielded.-All items stored at least 6" off the ground.-Fish Cooler 30F.-Display case 30F.-Cold holding -Salmon 30F. -Shrimp 31F.-Shell fish tags observed.
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4/8/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Raley's #105 (Meat), 1630 Robb Dr, Reno, NV »