- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop on top of the ice machine. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Item was cleaned/sanitized - coorected on site
- General Comments that relate to this Inspection
Handsink clean and stockedFridges <=40FFreezer <=0FShellfish tags okReviewed process for holding packaged foods on site and process for cooling and reheating items that are reused in other productsAll cooling and reheating of food items on site are documented and monitoredBathrooms clean and stockedAll food items dated and labeled
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4/17/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice formation on the bottom of the drip pan on the right side of the compressor in the meat freezer; ice is also starting to form on the boxes below the compressor. Need to repair unit to prevent ice formation the food product stored below to prevent food contamination. Need to relocate food being stored below dripping unit until it is repaired.
- General Comments that relate to this Inspection
All seafood in display case is on ice; cleaned daily All fridges <=40FShellfish tags okGrinder cleanSlicer cleanFacility also maintains logs for ground beefFood storage goodFreezer <=0FHandsink clean and stockedStore Director; Mike Wenzel requested electronic only copy of this inspection report.
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5/9/2014 | Routine Inspection 1st | 99 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Observed container used to scoop ice on top of the ice machine on a visible; dried blood stain. Need to clean container prior to scooping ice to prevent cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed Ice forming on one of the pipes on the right condenser unit in the meat freeser. Need to repair unit and/or rewrap pipes to prevent ice formation and potentially cross contaminate food. Suggest moving food items from under pipe with ice until repaired.Observed a section of exposed wood on the wall above the ice machine used to hanging items. Need to seal wood so it is smooth and easily cleanable.
- General Comments that relate to this Inspection
Need to clean outside of ice machine; inside clean. All fridges <=41FFreezers <=0FFood storage goodShellfish tags kept for at least 90 days Handsinks clean and stocked
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5/30/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Walk in units checked Ok and recorded below 40 F. All food properly stored. No raw over ready to eat.No vacuum packaging of meat or fish products is being done.Cold holding temps. recorded:Seafood salad @ 39.3 F; seafood dip @ 38.9 F; raw tilipia fillets @ 35.8 F and raw tri-tips temped at 38.5 F. All meat display cases cold holding properly. Do acquire thermometers for frozen food bunkers. * All frozen bunkers observed with frozen foods. Quat sanitzer recorded at 200 ppm.All equipment such as knives and cutting machines are washed; rinsed and sanitized between different species of meats. Reviewed with operator to exclude any employees for at least 48 hours with any gastrointestinal illness from time of last incident.
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4/11/2012 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer in meat display case in meat department. Temped foods between 38-45 F.Discussed with operator to adjust thermostat in display case to cold hold all food stored at 40 F or lower.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves in meat display boat rusty and in poor repair. Replace or refinish shelves to be smooth and easily cleanable.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Crab salad @ 38 F; salmon fillet @ 40 F; porterhouse steak # 42 F; beef flank @ 45 F. Reviewed temp. logs; all checked OK. Meat department uses infrared temp. gun for checking temps.Facility has shellfish tags retained for 90 days.Meat slicer observed clean.Reviewed handwashing procedures and training with store manager. Observed good handwashing.
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3/8/2011 | Routine Inspection 1st | 98 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observed inaccurate thermometers in meat/seafood case. Recorded temperatures of meat/fish products 37-43 F. Do lower thermostat so ambibent temp. is around 32-36 F and that all PHF potentially hazardous foods is kept at 40 F or lower.Provide accurate thermometer in walk in reefer. Recorded temp of 36 F.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
All handsinks must have both hot and cold running water under pressure to provide for proper handwashing. * Corrected on site.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Stuffed whole chicken @ 37 F; stuffed beef mushrooms @ 38 F; seafood dip @ 38 F; salmon 41 F; catfish @ 43 F; and tilapia @ 43 F. Facility will adjust temp. controls through maintenance to cold hold meat case @ 40 F or lower at both ends of unit. Walk in freezer @ -10 FChemicals properly storedFacility is clean and organized.
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1/19/2010 | Routine Inspection 1st | 96 |
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Discussed with operator to have handsinks deliver hot water adequately. Observed hot water dispensed after 2 minute wait at all handsinks in meat dept. Hot and cold water must be delivered under pressure to promote proper handwashing.
- General Comments that relate to this Inspection
Notes: All cold holding temps checked OK:Cold holding display case @ 42 F with foods temped: scallops @ 42 F; raw shrimp @ 35 F; rib eye steak @ 42 F; stuffed chops @ 35.7 F; cooked shrimp @ 36 F; and snapper @ 41 F.Bloom box/cold holding box @ 38 F; all food properly stored and covered.Equipment in good repair; all meat slicers cleaned daily and cutting boards clean. Facility is very clean and organized. Reviewed with operator employee sick policy. Do recommend acquiring thermometers to be put in cold holding meat display case to monitor pull of temp. across unit. Operator called maintenance at time of inspection to look into hot water issue. Do monitor slight condensate leak in walk-in freezer.
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2/5/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good: chicken breast holding at 37 degrees; ground beef holding at 36 degrees; shrimp holding at 40 degrees.All refrigeration systems operating within acceptable ranges. Ambient temperature in walk-in unit checked at 38 degrees.Facility maintains all shellfish tags for greater then 90 days.Quatinary ammonia sanitizer at three compartment sink maintained at >200ppm.All cutting boards observed very clean and maintained with Kay chlorinated cleaner.Handsinks stocked with sanitary towels and soap; employees wash hands between glove use.
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8/15/2008 | Routine Inspection 1st | 100 |
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