- General Comments that relate to this Inspection
No problems noted at time of inspectionMeat display cases 30-41 F / Product dates goodWalk in freezer good -10 FWalk in refrigerator 35 f /beef/chicken/salmon 35-38 FSaw cleaned/sanitized after each use / between types of meatSlicers cleaned sanitized after each useRoom cleanShellfish tags reviewedCFPM Imara K Franco M141069 ex. 10/14/19
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9/9/2015 | Routine Inspection 1st | 100 |
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6/3/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionMeat display cases @ 38FCutting room @ 45FWalk in @ 38F-product type separatedFacility cleanSanitizer @ 200ppm quatTest strips availableNo poultry cuttingSeparate storage of dirty cloths
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11/8/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- General Comments that relate to this Inspection
Handsinks clean and stocked Bathrooms clean and stockedMeat cutter clean; meat grinder cleanAll fridges <=41FFreezers <=0F3 compartment sink 400 ppm Quat Food storage good
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10/11/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink was fully stockedHamburger @35F; Chicken @34F3-comp sink used for knives/grinder extrudersAll products were segmented in clean containersGrinder sanitized after each grinding sessionCut room sanitized nightly with foaming sanitizerDiscussed Employee illness exclusion policiesVery clean facility
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9/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-walk-in at 35F -chicken 37F -beef 38F-display case 35F-38F -beef 39F -chicken 38F-3-comp. sink used for wash; rinse; sanitize-chemical test kits available-temperature logs observed-discussed cleaning and sanitizing of cutting/grinding equipment with no problems noted-food products and single service items stored 6" above ground-raw product stored properly - no cross-contamination issues noted-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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10/26/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink properly stocked-walk-in at 38F -chicken at 31F -beef at 30F -turkey at 35F -pork at 32F-3-compartment sink used for wash; rinse; sanitize-chemical test kits available-discussed equipment (meat grinder/slicer) sanitization processes with no problems noted-observed temperature logs and sanitizer logs in place-meat temperatures recorded 4 times per day-food all stored 6" off the ground-shell fish tags kept with invoices-chemicals labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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10/20/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked and used.-Three compartment sink OK to wash; rinse; and sanitize.-All items stored at least 6" off the ground.-Walk-In 40F.-All chemicals properly labeled and stored.-Freezer -10F.-Shell fish tags observed.
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10/20/2008 | Routine Inspection 1st | 100 |
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