- General Comments that relate to this Inspection
Notes:CFPM's are Britnee Sireika; Michelle Jones; Lora Kellogg; Stephen Whitman; Glen Currier; and Larry Humphrey. Only person to take the test this year and pass it was Lora Kellogg.-All hand sinks properly stocked.-Three compartment sink ok.-Test stripes available.-Wiping cloth sanitizer at 300 quat.-Walk-In 39F.-Date labeling observed.-Properly thawing observed.-All thongs and scoops properly stored.-Reach-in 36F.-Reach-In 38F.-Reach-In 36F.-Cold holding -Deli meats 35-38F.-Salads 36-39F.-Salad bar items 35-39F.
|
10/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you. Cold holding units checked OK. Cold holding temperatures recorded:Pasta salad @ 38 F; club med salad @ 36 F; meat loaf @ 36 F; stuffed potatoes @ 38 F; macaroni salad @ 39 F; turkey chunks @ salad bar @ 40 F and boiled eggs @ 39 F.Hot holding temps. recorded:Mac & Cheese @ 196 F; scalloped potatoes @ 196 F; cooked vegetables @ 161 F; salmon @ 179 F; barbecue chicken temped between 140-166 F; tortilla soup @ 192 F and chicken noodle soup @ 171 F.Reviewed with operator two step cooling process. Hot foods must be cooled rapidly using ice and water baths; shallow pans; ice wands and/or blast chiller. Hot foods must be cooled from 140 F to 70 F in 2 hours and than fronm 70 F to 40 F within 4 hours. Please conduct a cooling study on cooling of meat loaf and any other prepared foods in deli. Discussed Norovirus prevention and listerosis prevention. All deli meats and cheeses along with prepard foods are date marked and used within 7 days.Handsinks properly stocked. Recommend reviewing proper handwashing techniques with employee staff. Do monitor employees for proper handwashing.
|
8/6/2014 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair base coving and any damaged floor areas in food preparation areas; all flooring shall be smooth and easily cleanable. (especially near and under Hobart Cooker)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken strips at 152F; chicken drums at 163F; whole chicken cooking at 168F. Whole chickens are time marked and hold for a maximum of four hours.Cold-holding checked good; chicken salad at 41F; turkey at 37F; cheese at 36F; potato salad at 38F; mediterranean salad at 39F.All refrigeration systems checked within regulation; walk-in refrigeration checked at approximately 37F ambient temperature.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available with approximately 200ppm quats.Handsinks checked stocked and functional; observed handwashing and glove use.Employee illness policies checked good.
|
4/12/2013 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Ice machine had mold build up occurring. Clean thoroughly and sanitize to prevent potential contamination of ice. *Reviewed proper cleaning procedure with operator: Turn off; empty ice; wash; rinse; sanitize; let air dry and then turn back on. Reminded to clean top area as well.*
- General Comments that relate to this Inspection
Facility cleanHand sinks stocked*Discussed with operator the need to keep utensil rinse sinks separate from hand sinks and not store any food service items right next to hand washing areas.All display cases @ 40F or belowProcedures are written out and logs are kept-temp logs complete and correct-staff very knowledgeable about procedures and critical temperature requirementsGloves worn for all food handlingSlicers cleaned at least once every 4 hours*Manager will review the importance of thorough cleaning on slicers to prevent potential listeria issues.Walk in okProducts kept on strict time schedule as well as temperature control
|
4/26/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Hand sink stockedSanitizer buckets and 3 comp sink @ 200ppm quatGloves worn by food handlersCooled fried chicken @ 38FWalk in @ 38FDeli display cases @ 39FTemperature logs keptHair restraints worn*Reviewed the need to keep handles of equipment; seasoning bins; etc clean to prevent contamination of hands/gloves on a regular basis. Recommend training employees to hit these areas frequently with sanitizer cloths.
|
6/30/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Selector switch on espresso machine is broken such that it is no longer smooth and easily cleanable. Replace swtich to maintain sanitary conditions.
- General Comments that relate to this Inspection
Hand sinks stockedTemperature recording being done - observedHot holding okChx - 145FPots - 150FAll refrigeration @ 40F or belowSantizer @ 200ppm quatGloves worn by food handlersHats (hair restraints) worn by food handlersCooling logs in placeCooking temp logs in place
|
6/21/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during inspectionAll refrigeration 40F or belowIce machine cleanCooling process appears good - cooled chx - 38FRotisserie good - hourly temp checksHand sinks stockedFacility cleanFood Service Manager (Christ) and and staff (Donna Jo) very knowledgeable about food safetySanitizer buckets @ 200ppm quat
|
9/2/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED.GOOD HOT AND COLD HOLDING TEMPS.CHICKEN SALAD 38F; TURKEY 39F; REFRIED BEANS 155F; MAC AND CHEESE 157F.HANDSINKS AVAILABLE AND STOCKED.DISCUSSED REMINDING STAFF TO WASH HANDS UPON ENTERING DELI AFTER TAKING BREAKS.DISCUSSED EMPLOYEE SICK POLICY.
|
6/23/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Raleys #108/188 Deli, 18144 Wedge Pkwy, Washoe County, NV »