| No violation noted during this evaluation. | 10/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Meat equipment (slicers; grinders; etc) on routine cleaning schedules throughout the day. Three-compartment sink properly set-up with >200ppm quaternary ammonia; sanitizer buckets also set-up.All fish products iced down; snapper at 34F; shrimp at 29F; cod at 36F; salmon also 36F. All meat cases cleaned and sanitized nightly.Handsink stocked; gloves used for all ready-to-eat products.Facility maintains shellfish tags for at least (90) days.Certified Food Managers on record:Shawn P. Clark; M120348; Exp; 06/12/2017Angelina Avila-Martinez; M110751; Exp11/02/2016Bopha J. Duch; M130363; Exp; 05/22/2018Julie Curran; ET20611955; The National Registry of Food Safety Professionals; Exp; 04/2016No new certifications or failed exams.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All store refrigeration and freezer systems checked within regulation; dairy refrigeration at ~34F. All units on alarm systems if they go out of temperature range.Facility has a quick response to any FDA recall notices***No current slicing of produce; products (fruit) arrives pre-sliced in packages.Restrooms stocked and clean.Certified Food Managers on Record:Shawn P. Clark; M120348; Exp; 06/12/2017Bopha J. Duch; M130363; Exp; 05/22/2018Angelina Avila Martinez; M110751; Exp; 11/02/2016Julie Curran; ET20611955; The National Registration of Food Safety Professionals; Exp 04/16No new certifications or failed exams***
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10/21/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility in compliance with new Washoe County Health District Food regulations. No bare hand contact with ready-to-eat foods already in place; in addition; proper date marking in place.Handsinks all stocked and functional.Quaternary ammonia checked at >200ppm; sanitizer buckets at all stations.All refrigeration and freezer units checked within regulation.Certified Food Managers on record:Shawn P. Clark; M120348; Exp; 06/12/2017Bopha J. Duch; M130363; Exp; 05/22/2018Angelina Avila-Martinez; M110751; 11/02/2016Julie Curran; ET20611955; The National Registry of Food Safety Professionals; Exp; 04/2016No new certifications or failed exams**
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10/21/2015 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 10/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All display cases; refrgeration units; and walk-in units holding within regulation.Cold-holding checked good; tuna at 37F; tilapia at 38F; trout at 40F; catfish at 36F.Handsinks stocked and functional; observed handwashing.All meat cutting equipment/grinding equipment properly washed/sanitized between use.Quatinary ammonia dispensing at 200-400ppm.Shellfish tags maintained for at least (90) days.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All refrigeration and freezer systems checked within regulation; all products properly labeled and dated. All refrigeration systems alarmed if they go out of temperature range.No current slicing in of fruit in produce dept.Facility has monthly pest control; no signs of any activity.Restrooms stocked and clean.
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10/23/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsinks stocked and functional; observed handwashing and glove use.All bakery refrigeration units; display cases; and walk-in units checked within regulation.Quatinary ammonia dispensing at 200-400ppm; sanitizer buckets available at all work stations. Solution changed every 4 hours.Sanitation checked very good****
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10/23/2014 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 10/2/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All meat refrigeration cases checked at <40F.Cold-holding temperatures checked good; shrimp at 27-29F; chicken at 36F; salmon at 29F; scallops at 27F; sausage at 35F.All shellfish tags on file for at least 90+ days; observed good record keeping procedures.Handsinks checked stocked and functional.All equipment cleaned between different food products and throughout the day.Quatinary ammonia dispensing at 200-400ppm.Chlorinated block cleaner used on all cutting boards****
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All products properly stored and labeled; date marking codes checked good.Store has a program for rapid removal of FDA/USDA recalled products.All refrigeration and freezer systems checked within regulation; most units are alarm monitored.Facility has regular Licensed Pest Control Products; no activity observed.Facility has proper protocols for any produce slicing***
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10/2/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature checked at approximately 35F. All products properly stored and labeled.Handsink checked stocked and functional; observed handwashing.Quatinary ammonia dispensing at 200-400ppm; buckets are time marked to be changed every 2 hours.Facility very clean and organized.
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10/2/2013 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
In produce prep area; single drain pipe observed from hand sink to prep sink. Each food contact sink needs to have a separate drain line.
- [1] Installed; maintained
One of meat display cases had a lot of frozen condensate on the coils which was creating a drip issue. Repair unit to eliminate potential contamination issue from drips.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Underneath 3 compartment sink; floor is peeling up. Repair flooring to create a smooth and cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Several areas of wall where the new product sinks were installed are unfinished. Coving is missing and bare sheet rock was left from old hand sink removal. Soap and paper towel dispensers need to be relocated to new hand sink location.
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12/18/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Hand sinks stockedAll product stored off floorPest control okRestrooms stockedAll freezer units okAll refrigeration @ 40F or below-temps taken with laser point
- General Comments that relate to this Inspection
Hand sinks stockedFacility cleanCutting room @ approx 50FMeat product types separated in walk inWalk in @ 40FCutting boards cleaned and sanitized in between different product typesQuat sanitizer @ 20ppm quat
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12/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility cleanFreezer ok**Sprinkler opening is having some repairs done to it to stop condensate issue. Repairs ongoing.All product stored off floorRefrigeration @ 40FSanitizer @ 200ppm quatThree compartment sink @ 200ppm quat
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12/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hand sink stockedOverall; facility is cleanFreezer ok*Noticed that a very small amount condensate was beginning on unit. Bakery manager noted down and will put in a maintenance order. No food product affected.Product stored off floorSanitizer in 3 comp sink @ 200ppm quat*Discussed switch out times for sanitizer buckets. Should be performed every 4 hours maximum; but often times sooner to ensure proper concentration.
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6/7/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSanitizer @ 200ppm quatShellfish tags stored with productsDisplay cooler @ 40FProduct separation maintained on different cutting areas and in walk inSlicers cleanWalk in @ 38FCutting room at approx 50F
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll floor sinks cleanAll refrgeration @ 40F or below-temps monitored-no overstockingChemical products stored separately from food productsPest control in place-no problems*Ongoing condensate issue is being worked on in walk in freezer. Problem is not terribly large; but discussed with manager. Maintain issue to prevent food product from being contaminated with condensate.
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6/7/2011 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 6/7/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Many areas that are often overlooked could use routine cleaning; such as storage bins; flouring/spice bins; handles of equipment; log binders; scales; soap and paper towel dispensers; etc. Reviewed with both bakery and deli manager and recommended training employees to wipe down these areas regularly with sanitizer cloths when wiping counter tops.
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6/7/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility very cleanSanitizer @ 200ppm quatSpeed racks cleaned weekly by outside companyGloves wornAll product stored off floorWalk in freezer okDisplay case (refrigerated) @ 38F**Notified manager that a couple of his certified food managers had their certificates expiring soon. Provided list of instructors.
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8/30/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedProduct types separated-on cutting surfaces-within walk inCutting room approx 50FSanitizer @ 200ppm quatDisplay case @ 40F-steaks - 40F-salmon - 40F-stuffed chicken - 39FFacility washed down and sanitized every night*Recommend replacing the old thermometers in the front display case; as they are very difficult to read
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll refrigeration and display cases 40F or belowDates okAll product stored off floorPest control handled by Western-no issues observedChemical storage okProduct area clean
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8/30/2010 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 8/30/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Violation from original inspection correctedDisplay case holding @ 40F
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10/22/2009 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedFacility cleanRefrigeration okChemicals stored correctly and labeled
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9/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hand sinks stockedSanitizer @ 200ppm quatFacility very cleanSeparation between raw products okTags for shellfish kept
- General Comments that relate to this Inspection
**No violations observed during the inspectionChemical separation okFacility cleanFloor sinks very cleanAll refrigeration working wellRestrooms stocked
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9/15/2009 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 9/15/2009 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
Front display case holding 49F on left side. Right side was adequate @ 39F. Last temperature check was @ 1 pm - product removed to back walk in. Repair unit to hold 40F or below. **Violation must be corrected within 48 hrs**
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9/15/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Written/signed paper insp. attached
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8/12/2008 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Need to use NSF or equivalent containers for all food contact containers.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Replace burnt bulbs in reach-in cases and walk-in refrig/Frzrs.
- General Comments that relate to this Inspection
Customer restrooms fully stockedFloors/walls cleanAll Dairy was currentDairy walk-in cooler @34F/ Meat walk-in @35FBreakroom cleanDumpster area clean
- General Comments that relate to this Inspection
Hand sinks fully stockedWalk-in refrig. @35FWalk-in Frzr @-1F3-comp sink used for utensils - tested - 200 ppm Quat
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8/11/2008 | Routine Inspection 1st | 98 |
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