- 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 comparment sinks sanitizer at 300 quat.-Test stripes available.-Glove used observed.-Shell fish tags properly held.-Reach-In 30Cold holding-Steak 34F.-Pork 35F.-Salmon 37F.-Tilapia 35F.-Freezer -10F.-Date labeling observed.-Ice machine clean.-Scoops properly stored.-Single service items properly stored.-Freezer -10F.
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10/27/2015 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- General Comments that relate to this Inspection
Cold holding units checked OK and < 40 F. Walk in meat cooler recorded @ 42 F. All species of meats properly stored in cold holding units. Quat sanitizer recorded @ 200 ppm.Meat slicers observed new and clean.Observed good handwashing. Handsinks properly stocked with liquid soap and sanitary disposeable towels.
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8/6/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; cod at 37F; trout at 39F; fillets at 38F; swordfish at 36F; shrimp at 37F; scallop at 36F.Handsinks in meat preparation and seafood preparation areas checked stocked and functional; observed handwashing and glove use.All refrigeration and freezer systems checked within regulation.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available at 200-400ppm.All equipment cleaned throughout the day with quatinary ammonia or chlorinated cutting board cleaner.
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4/12/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility cleanCutting room @ 50FReefer unit @ 40FProduct types separated in reefer unitTemp logs kept for display casesShellfish tags kept with product and maintained for one yearHand sink stockedCutting boards are separated by product type-Poultry is not cutSanitizer @ 200ppm quatBoards are sanitized with hose spray at end of night and then air dried
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4/26/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanSeafood cooler @ 38FOyster tags kept with each batch-if only a couple left; they are separated from new batch and packed for individual saleHand sink stockedSanitizer @ 200ppm quatReefer unit @40FProduct types separated in reefer
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6/30/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Backside of seafood display area needs cleaning. Clean and sanitize throoughly to prevent potential cross contamination.
- General Comments that relate to this Inspection
Hand sink stockedReefer unit @ 38FMeat types separatedSanitizer is quat - 200ppmCutting room refrigeratedDates ok on productsDisplay reefer @ 38FSalmon - 39FCeviche - 40F
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6/21/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionSanitizer ok - 200ppm quatRoom temp controlled - aprox 50FWalk in 40FGood separation between product typesDifferent cutting areas for different product typesDisplay cases @ 39FDating on products ok
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9/2/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:FACILITY MAINTAINS TEMP LOGS 4X PER DAY.HANDSINKS AVAILABLE AND STOCKED.SHELLFISH TAGS KEPT FOR 90 DAYS +EQUIPEMENT IS SANITIZED AFTER EACH MEAT SPECIES.DISCUSSED EMPLOYEE SICK POLICY
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6/23/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Raleys #108/188 Meat, 18144 Wedge Pkwy, Washoe County, NV »