- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsinks stocked and availableAll equipment and food product temps within proper rangesMeat processing room measured at 51 degrees -prep stations are sanitized between product useAll food product stored by species type - no problems -all product stored off of groundSanitizer measured between 200-300ppm quat; test strips availableShellfish tags are maintained with product while in display refer units; tags and invoices are then filed and maintained for well above 90 daysObserved proper glove useMeat area is clean and well maintained
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4/6/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No Violations Noted**handsinks front/rear stocked and availablerefer @ 32; all product properly storedthermometer in processing room @ ~51quat test strips available; sanitizer measured @ 300-400ppmdiscussed sanitization procedures -sanitization performed based on product type -performed between species type tasks (i.e. beef vs. pork) -time (max. 2 hours) also used for cleaning/sanitization barrier -no issues noted with sanitization proceduressmall seafood freezer up front @ -20main display refer @ 34; ground beef 36; steak 37; fish 32shellfish tags maintained with product in display and filed for 90+ dayspersonal lunch bag was noted among food product in the meat refer -moved to an isolated area below food product at this timefacility is very well maintained
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4/16/2014 | 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 w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Meat cases at 30 f; 32 f; 31 f-chicken 36 f-beef 36 f-scallops 34 fMeat walk-in cooler at 30 fShellfish tags retained for 90 days minimumDiscussed sanitization process for grinders; equipment; etc - process fineFacility clean and well kept
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5/1/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Meat walk-in cooler at 32 F. Ambient temperature of meat processing room at 50 F on wall thermometer.Quats sanitizer checked at 200 ppm concentration in two 3-compartment sinks at front and back areas.Refrigerated meat case at 36 F. Refrigerated seafood case at 27 F. Refrigerated cases for packaged meats and deli products at below 40 F. Noted hand sinks at fron and back areas stocked and functional.
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4/17/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Meat wallk-in cooler at 32 F. Refrigerated meat and seafood cases at below 40 F. Noted hand sink stocked and functional.Shelllstock tags for clams and mussels found with products. Proper procedures are in place to retain tags for at least 90 days after shellfish products sold.Thermometer in meat processing room was recently removed. Ambient temeprature registered at about 55 F. Provide thermometer for room; Keep ambient temperature at 50 F or below. Frequency of cleaning and sanitizing of equipment and utensils required at not more than16 hour intervals. Meat room operates for 12 hours daily and cleaning and sanitizing is done at end of each day. Monitor ambient temperature at 50 F or below.
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4/20/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Meat walk-in cooler at 34 F.All refrigerated cases checked at below 40 F.Noted hand sinks stocked and functional.Temperature of meat prep room checked at 50 F. Recommed to keep one thermometer in this room to monitor ambient temperature at 50 F or below since temperature dictates frequency of cleaning and sanitizing of meat cutting or processing equipment. Equipment requires to be cleaned and sanitized at least every 24 hors if temperature of 50 F or below is maintained.Noted hand sinks stocked and functional.Shell stock tags are kept with shellfish products on display and kept on file more than 90 days after products are sold out as required.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
No violations noted at this time.Meat walk-in cooler at 32 F.Meat processing room at 50 F.All refrigerated equipment operating below 40 F.Hand sinks stocked and functional.Facilty found clean in general.Shellstock tags found with oysters and clams. Tags are kept on file not lees thn 90 days in establishment as required per staff.
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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 okRoom temp 55FSinks and sanitizers okPlumbing okHand sink okCold storage ok**Facility is risk category 3; cfm requirement is satisfied
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10/13/2008 | Opening Inspection | 100 |
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