- General Comments that relate to this Inspection
**No violations observed during the inspectionSandwich cooler - 39F-turkey (top display) - 37F-peppers (top display) - 40F-cheddar cheese (inside) - 38F-salami (inside) -38FDate marking used for all productsHand sinks stockedSanitizer bucket @ 400ppm quatDeli cooler inside prep area - 38F-cooled meatloaf - 37F-raw product stored on bottom shelfWalk in @ 39F-all food product covered and stored off floorFacility cleanTest strips availableCleaning schedule in place and monitoredDeli meat reefer -38FHot holding ok-fried chicken @ 168F-rotisserie chx @ 160F +*Reviewed rotis. chx procedure. Chx is held for maximum of 4 hrs at proper temperature. Then it is deboned and chilled. It is later used for bbq chx. All cooling and reheating is monitored and logged.Deli cold holding display @ 38F-potato salad @ 36F-Curry chx salad @ 38F-Turkey round @ 38F-Turkey round @ 38FObserved proper hand washing by employeesAll ready to eat foods are handled by gloved hands
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10/1/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll hand sinks stocked-proper hand washing observed by employees-gloves worn by all food handlers-hats or hair nets requiredAll deli display cases @ 40F or below-BBQ beef @ 38F-ham @ 38F-seafood salad @ 40F-chx salad @ 40F-potato salad @ 40F-roast beef @ 40F-jalepenos @ 40FHot holding @ 140F or above-fried rice @ 155F-fried chx @ 180F-mac and cheese @ 175F-tempura chicken @ 150FReviewed rotisserie process with operator-Chicken temps are checked for minimum of 165F and logged at end of cook.-Chickens are hot held for maximum of 4 hours (temp checked @ 150F).-After four hours; chickens are pulled; shredded; cooled; then sold as shredded chicken.-Process appears goodAll cooling is done in a blast chiller**Discussed importance of cleaning and sanitizing often overlooked areas such as tape dispensers; doors where employees push on them; handles; etc. to reduce the potential of hand contamination. Overall; no big issues observed; but recommended that these areas are focused on during team discussions.
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11/12/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 38F.-Three compartment sink ok.-Test stripes available.-All lights properly shielded.-All items stored at least 6" off the ground.-Hood clean.
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10/9/2013 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
50) Rotis chicken was at 119-140 three pieces at 119-123 those were voluntarially discarded. CORRECTED ON SITE
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection;1) Deli area clean.2) Sandwich area good prep table/refer at 39 degree F.3) Cold display at 39 degree F all product below 40 degree F.4) Hot display at 130 degree F there was a light out that was replace and went up to over 150 degree F. Fried chicken at 150-156 degree F; Chicken strips at 141-147 degree F; rotis chicken at 131-140 was reheated; this was where light out.5) Have a blast chiller chicken at 41 degree F; meat loat at 49-532 degree F with in 2 hours met curve.6) Three com sink with test strips.7) Refer at 37 degree F all product properly stored.8) Handsink okOk to operate.
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10/24/2012 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Had pan hotholding of 4 chicken thighs at 125-129 degree F. Must hot hold food at 140 degree F or higher.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Sandwich area good; all meats labelled and held in refer 37 degree F. Top presp onion 39 degree F tomato 38 degree F; glove use practiced.2) Handsinks stocked- observed.3) Back area clean and organized; 3 comp sink; wash rinse sanitize; refers at 36 degree F all product labelled and properly stored.4) Hot holding; chicken breast 137-140; corn dogs 143; JoJo's 141; all degree F;5) Temp logs6) Cold hold refer at 37 degree F; all salads at 37-39 degree F .7) Sick policy in place
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11/17/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Deli cases @ 40 f. Pasta salad 37 f; Green Salad 37 f; Meat loaf 38 f Cheddar cheese 38 f. All serving utensils stored properly. Freezer @ 0 f; Precooked chicken breast frozen. Fryer area clean. Walk in cooler 40 f; Turkey 38 f.Blast chiller - Rotissiere Chciken @ 37 f. Probes clean and stored properly.Meat slicers very clean.Handsinks stocked properly with soap and paper towels. Sliding door handles for deli cases clean.Utensils; cookware clean ande stored properly.Prep area clean.Observed proper food prep and proper handwashing.
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11/29/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violationsDeli cases <40FSanitizer ~200-400 ppm quaternary ammoniaBlast chiller logs in placeDiscussed process for rotisserie chickens Stored on carts away from prepared foods Cooked for specific time or until proper internal temperature is reached Hot held for 4 hours; discounted for 1 hour; then discarded if not sold Cook temperature logs in place and completedGood separation of raw and ready to eat foods in all refrigeration unitsVery clean and organized
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6/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations notedNotes:Handsinks properly stockedSandwich cooler at 36 degrees FTurkey at 40 degrees FProvolone at 36 degrees FWalk in cooler at 33 degrees FCheese at 37 degrees FChicken at 34 degrees FDeli case at 32 degrees FTurkey at 40 degrees FRoast Beef at 39 degrees FChicken salad at 37 degrees FSanitizer bucket at 200 ppm quaternary ammoniaHandwashing observed - very good
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8/7/2008 | Routine Inspection 1st | 100 |
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