- [2] Food protected during storage; preparation; display; service; transportation
Two large bowls of boneless wings measured at 48-51 (taken @ 1050) in display refer. Temp logs indicate wings were prepared at 0845. Product was spread on trays and placed in walk-in freezer. Wings measured at 25 at 1120. Discussed cooling procedures and proper thermometer use. Ensure that cooked product is cooled to below 40.
- General Comments that relate to this Inspection
Notes:Handsinks stocked and available; observed proper handwashing and glove useNo problems with equipment or food temperatures (other than noted above)All food product properly stored -portioned product is labeled with prep date; disposed after 7 days if not usedMeat slicers sanitized at minimum every 4 hours; quat sanitizer measured between 200-400ppm throughout; test strips availableFacility has no bare hand contact with food policy in placeHi-temp dishwasher reaching proper temps (180+)Facility maintains daily cook/cool and temp logs; ensure that critical temps/times are met - ensure proper temping procedures with equipment -facility to have follow up discussion with employee for issue noted above
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4/6/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No Violations Noted**Multiple handsinks stocked and available -observed handwashing and glove useWalk-in refer @ 34; cheese 35; ham 36Dishwasher: wash temp 154; final rinse 176 (maintain ~180)Dedicated prep areas for chicken and beef/porkSandwich Bar:300 ppm quat in 3-comp sinkchowder 155; tomato bisque 177prepped pannini sandwiches 41-43 (just prepped and placed in refer)prep refer @ 40; ham 41; cheese 41 (thermometer available)Deli Display:All measured product in display refers 32-37; units @ 22Meat slicer wiped down and sanitized between use; completely broken down daily -sanitizer bucket @ 200 ppm quatDiscussed cooling procedures - product placed on pans and spread before going in freezer -logs for temperature verification are maintained - no problems during review
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4/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:restrooms/handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 fDeli case <40 f-crab salad 38 f-turkey 34 f-cheddar cheese 35 f-meatballs 36 fHot holding temps good-chicken 142 f-soup 170 fVery limited cooling of food occurs - procedures fineSanitizer bucket at 200 ppm quatMonitor high temp dishwasher to ensure final rinse reaches 180 f minimum
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5/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Egg sandwich 32 F; burrito 35 F; sliced turkey 39 F; sliced roast beef 39 F; guacamole 36 F; sliced swiss cheese 37 F; sliced cheddar cheese 38 F; sausage pattie 35 F in deli refrigerated equipment.Corn dog 163 F; chili soup 153 F; gravy 172 F; fried chicken 172 F; rotisserie chicken 166 F in hot cases.Meat loaf 36 F; parmessan chicken breast 30 F; grilled chicken breast 40 F; meat ball in tomatoe sauce34 F. sliced turkey 39 F; sliced roast beef 38 F; macaroni pesto salad 38 F; shrimp salad 33 F; pepper jack cheese 36 F; muenster cheese 36 F; ham 39 F; black forest ham 36 F; corned beef 36 F in refrigerated cases.Pan washer temperatures observed at 156 F on wash cycle and 182 on final rinse cycle.Walk-in cooler at 36 F. Bbq trip tip 36 F; two trays of chicken wings at 42 F to 47 F; trays cooled to less than 70 F one after after being cooked per log and; and being cooled less than 6 hours at this time. Cooling temperatures are monitored and recorded on logs.Temperature log for hot holding requires minimujm temperature of 135 F; Washoe County Regulations require minimum temperature at 140 F; adjust temperature logs accordingly. Temperatures on log are mostly at 140 F or above.Quats sanitizer tested at 200 ppm concentration in sanitizer containers with wiping cloths.Noted all hand sinks stocked and functional.
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4/17/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted all refrigerated cases operating at below 40 F.Product temperatures taken in refrigerated units:monterrey jack cheese package 37 F; sliced ham 37 F; sliced turkey 37 F; precooked salmon package 37 F; sliced cheddar cheese 37 F; havarti cheese 37 F; packaged burrito 40 F; fried chicken strips 36 F; bbq rib slab 37 F; meat loaf 38 F; tamal 28 F; gravy 35 F.seafood salad 37 F; chicken tomatoe salad 34 F; sliced turkey 38 F; sliced roast beef 38 F; swiss cheese 38 F; bulk bologna 38 F; bulk ham 38 F.Temperatures taken in hot holding units: egg roll 146 F; orange chicken 148 F; chinese bbq rib slab 172 F; potatoe wedges 192 F.Deli walk-in cooler at 37 F. egg/potatoe salad package 35 F; muenster cheese package 35 F in walk-in cooler.Walk-in freezer at -4 F.Pan washer temperatures chekced at 156 F on wash cycle and 10 F on final rinse cycle.Noted all hand sinks stocked and functional.Quats sanitizer tested at 200 ppm concentration in sanitizer buckets with wiping cloths.Noted facility very clean in general.
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4/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Temperatures taken in refrigerated prep units: ham and egg croissant 38 F; sliced forrest ham 39 F; sliced roast beef 40 F. pork for burrito 39 F; bbq pork 35 F; sliced virginia ham 34 F; sliced cheese 36 F.Temperatures in refrigerfated deli cases: potaote salad 36 F; chcken salad 37 F; roast beef 35 F; mortadella 37 F; fried chicken 38 F; rib slab 37 F; meay loaf 38 F.bbq pork at 39 F and chicken at 40 F in prep cooler.Egg roll at 165 F and fried shimp at 148 F in hot food case.Walk-in cooler at 35 F. cooked chicken at 35 F and cheese bar at 35 F in walk-in cooler.Rotisserie chicken at 156 F in rotisserie merchandiser.Soups at 175 F in 178 F. in hot holding soup bar.Pan washer at 155 F on wash and 180 F on sanitizing rinse.Quats sanitizer checked at 200 ppm concentration in sanitizer bucket.Noted all hand sinks stocked and functional.Noted facility kept very clean in general.
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4/28/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noi violations noted at this time.Temperatures taken in hot holding units: gravy 155 F; fried chicked 155 F; chow mein noodles 145 F; chicken 141 F; chowder soup 172 F; cream of broccoli soup 200 F.Temeratures taken in refrigerated units were at 40 F and below.Walk-in coolert at 32 F. Walk-in freezer at -5 F.All hand sinks stocked and functional. Proper employee hand wash practices observed.Temperatures log kept filled out several times during the day. temperatures look ok.quats sanitizer in buckets with wiping cloths at 200 ppm.
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3/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; Ok to issue permitHealth equipment final okAll reefer units equipped with thermometers and holding 40FHot holding units workingPrep sinks separated and plumbing okHand sinks ok and stocked**Facility is a risk category 3; cfm requirement satisfied
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10/13/2008 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Raley's #110 Deli, 2389 Wingfield Hills Rd, Sparks, NV »