- General Comments that relate to this Inspection
**No violations observed during the inspectionShellfish tags ok-kept for 90 days minimumNo chicken cutting except for special requests-performed on separate cutting areaAll cutting boards are washed; rinsed and sanitized after each product typeRoom termperature @ 52FProduct separated in storage by typeFront display case @ 34FFront 3 compartment sink @ 200ppm quatBack 3 compartment sink @ 300ppm quatTest strips availableAll meat department display cases out front temp ranges from 29.7 - 34.9Freezer display cases temp ranges from -17F to 0F
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10/1/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspection. Hand sinks stockedCutting room @ 48FCutting boards for different product types are separateAll cutting surfaces are washed; rinsed and sanitized after each useThree compartment sink @ 400ppm quat*Meets manufacturers listed concentration. Discussed that regulation requires 200ppm quat minimum.Walk in cooler @ 37F-Products separated by typesShellfish tags kept with product and for 90 daysWalk in freezer okDisplay cases @ less than 40F-stuffed chicken @ 37F-fajita meat @ 39FFacility clean and in good shape**Observed some spices stored under the paper towel dispenser at the fish display case. Suggested moving them to prevent potential drip contamination due to proximity to dispenser.
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11/12/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Walk-In 38F.-Hand sink properly stocked and used.-Three compartment sinks ok.-Test stripes available.-Reach-In 20F.-Shell fish tags properly stored.-All lights properly shielded.-All items stored at least 6" off the ground.-Freezer 6F.
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10/9/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Area clean2) Display at 38 degree F all fish at 37-35 degree F.3) Display cleaned daily.4) All equipment clean.5) Meat refer at 38 degree F all product properly stored.6) Aware of all recall or hold notifications.7) Three comp sink8) Test strips and thermometers.Ok to operate.
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10/24/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Meat area very celan and organized.2) Meat out preped for packaging; pork and hamburger 35-39 degree F.3) Display case; all fish and meat at 35-38 degreeF4) Handsinks ok5) GLove use6) Sick policy in place.7) Refer/Freezer at 15 degree F all product properly stored and off the ground.
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11/17/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 36 f. Crab 32 f; Salmon 32 f; Chicken 33 f.Display cooler - 25 f; All seafood items on ice. - Steak 36 f. Freezer 0 f. All food products frozen.Meat prep area clean. Knives and storage clean.Sanitizer @ 200ppm.*Handsinks stocked properly with soap and p-towels.Shell fish tags on file.All equipment and meat slicers very clean.Items discussed in Meat area: Equipment cleaning; Meat colors and dates. Ground beef grinder stored in walk in @ 37 f. Grinder very clean.
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11/29/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violationsWalk in 36F; Case 27F; Freezer 5FWalk in freezer 5FAll food items stored properlySalmon 38FScallops 40FAll equipment sanitized between species and nightlySanitizer ~200-400ppm
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6/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations notedNotes:Handsinks properly stockedSeafood case at 33 degrees FShrimp at 33 degrees FShark at 34 degrees FCod at 34 degrees FShellfish tags are kept a minimum of 90 daysWalk-in cooler at 35 degrees FBeef sirloin at 39 degrees F
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8/7/2008 | Routine Inspection 1st | 100 |
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