- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.- HANDSINK AVAILABLE AND PROPERLY STOCKED.- SHELL TAGS ARE KEPT ON SITE FOR AT LEAST 90 DAYS.- GOOD COLD HOLDING TEMPS - SHRIMP AND AHI TUNA AT 39F.- ALL FOOD PROPERLY STORED.- FACILITY KEEPS GRINDER LOGS WITH LOT NUMBERS.- FACILITY CLEANS AND SANITIZING CUTTING BOARDS IN-BETWEEN DIFFERENT MEAT SPECIES.- ALL REFRIGERATION TEMPERS GOOD.
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4/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES: NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PRODUCTS PROPERLY STORED.COLD HOLDING TEMPS GOOD IN DISPLAY CASES - FISH 35F; BEEF 36F.SHELLFISH TAGS KEPT FOR 90 DAYS.NO PROCESSING OF CHICKEN DONE ON SITE.FACILITY CLEAN AND ORGANIZED.SANITIZER BUCKETS GOOD WITH 200PPM QUAT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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1/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.NO CHICKEN IS PROCESSED; IT ALL COMES IN PACKAGED.WALKIN IN GOOD ORDER AND AT PROPER TEMPS.MEAT CASE GOOD TEMPS - SALMON 34F; BEEF 37F.SHELL FISH TAGS KEPT FOR 90 DAYS; TAGS ARE ATTACHED TO INVOICES.ALL EQUIPMENT CLEAN.
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5/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers holding at 40 f or below-scallops 40 f-bacon 39 fFacility has seperate meat grinders for pork/beefShellfish tags retained for 90 days minimumDiscussed cleaning and sanitizing procedures - goodFood storage goodFacility clean and well kept
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6/20/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure food handlers ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 fSeafood case at 38 - 41 fCold holding temps good-salmon 33 f; shrimp 34 f; pork chop 37 fMeat case on sales floor at 26 f; 28 f; 38 fFacility using quat sanitizer - test strips availableShell fish tags kept for 90 days minimumFacility/equipment clean and well kept
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2/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink properly stocked-observed employee hand washing-food-grade gloves in use-discussed cleaning and sanitizing procedures of equipment with no problems noted-walk-in at 38F -beef 37F-40F-food stored 6" off the ground-no cross contamination issues noted (all meats stored properly)-display case reach-in at 34F-36F -shrimp 37F -fish 35F -beef 36F-38F -chicken 37F-shell fish tags available-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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5/19/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-food grade gloves in use-meat products stored properly - no cross contamination issues noted-walk-in at 35F-reach-in at 34F-display case at 39F; salmon at 39F; shrimp at 40F; beef at 39F-shell tags available-three compartment sink used for wash; rinse; sanitize - test strips available-per operator; slicing/cutting equipment sanitized between species and at the end of the day.-chemical bottles labeled and stored properly-restrooms properly stocked and clean
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4/14/2009 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Raleys #103 (Meat), 1441 Mayberry Dr, Reno, NV »