Rey & Rey Foods, 940 Spice Islands Dr, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Thermometers provided and conspicuous
Thermometer in the vegetable walk in refrigerator unit is not working. Facility shall provide a working thermometer to ensure that all potentially hazardous foods are kept at 41F or below to prevent the growth of bacteria. Ensure that all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. Observed the condenser unit in the vegetable walk in refrigerator with a leak. The facility has made progress in fixing the problem.
- General Comments that relate to this Inspection
Observed that the eggs are still in the refrigerated truck at the facility. Truck temperature gauge reads at 35.6 F. Manager said that the trailer is expected to be picked up Wednesday morning for transport to Georgia. On 3/28/2016 the USDA inspector at the plant in Georgia where the eggs will be transported; Nellie Creech; said that it is ok to receive eggs that have been temperature abused. The hold order issued on 3/25/2016 has been lifted. The door to the refrigerated truck could not be fully opened to allow a person inside due to it's close location to the facility building. The facility shall retain the hold tag and provide it to the Washoe County Health District upon reinspection.All other violations noted in the previous inpsection on 3/25/2016 have been addressed.Upon reassessment; this facility is considered to be a risk category 1.
|
3/28/2016 | Routine Reinspection 1st | 98 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less to prevent bacteria growth.-Observed alfalfa sprouts in the vegetable walk in refrigerator at 46F and the unit at 45F. The sprouts (delivered this morning) were located right next to the door to this reach in refrigerator; which was open during most of the inspection. At the end of the inspection; this walk in refrigerator was temped at 41F. Facility shall ensure that the door remains closed shortly after opening. The sprouts were moved to a reach in refrigerator with a working thermometer to ensure that the product remains at 41F or below and prevent the growth of bacteria. -Observed approximately 20 pallets of eggs sitting in the main warehouse with no temperature control. Outside of eggs shells were temped between 59F and 65F. Facility indicated that the eggs had been sitting out in the warehouse without temperature control for approximately 7 hours. The eggs are meant to be transported to a USDA egg cracking facility in Georgia where they are pasteurized; packaged and resold. During the inspection; the general manager moved all of the pallets into a refrigerated truck so that they can be held at 45F or below until the Washoe County Health District (WCHD) can discuss this situation with the USDA. Temperatures must be checked twice a day on 3/25/2016 and three times per day after that until the WCHD releases the eggs for transport.***These items were addressed during the inspection.
- [1] Thermometers provided and conspicuous
Thermometer in the vegetable walk in refrigerator unit is not working. Facility shall provide a working thermometer to ensure that all potentially hazardous foods are kept at 41F or below and to prevent the growth of bacteria. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly. Observed the condenser unit in the vegetable walk in refrigerator with a leak. The facility has called a repair company to come and fix the problem.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed a build up of dust and debris on the fan grates on the vegetable walk in refrigerator condenser unit. -Observed a build up of dirt and debris on the warehouse restroom sink.-Observed a build up of food product and debris on the inside of the reach in freezer.All non food contact surfaces of equipment must be clean to prevent the potential contamination of ready to eat food products.
- General Comments that relate to this Inspection
-Discussed first in; first out procedures with no issues noted.-Discussed employee health and that staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.-No pest issues noted during the inspection. Facility uses Western for pest control services.-Facility has refrigerated vans for delivery and the temperatures are checked multiple times per day.-Facility has indicated that the containers holding spices are food grade.-Observed the following food product and unit temperatures:Meat walk-in: unit 36F; pork shoulder 32F.Reach in refrigerator: unit 36F; sausage 39F; cheese 39F.Reach in freezer: unit -2F.-Chemical storage good.-Food properly storage.-Mop sink available for use.-Restrooms stocked.-Food dates okay.-Ice machine currently not in use and is unplugged. Facility only uses the ice for the transport of food products for customers. Before the facility begins use of the ice machine in the future; they must use a smooth and easily cleanable container to hold the ice scoop.-It is recommended that the facility post a sign on the sorting table indicating that all food product stored on the table is for disposal and not to be sold or consumed.-Trash okay.
|
3/25/2016 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
OK to issue permit to operate. Facility will be a risk category 2. CFPM requirement met.Notes:Facility stores packaged items; fresh meat and produce. No repackaging of items occurs.-Reach ins at 38F and 34F; freezer at -8F-thermometers available in all cold holding units-food properly stored-chemicals labeled and properly stored-mop sink available-restrooms clean and stocked; hot water available-discussed first in; first out and recall procedures with no issues noted; a computerized inventory system is used-dates checked ok-regular pest control by Western; no pest issues noted at time of inspection-dumpster ok-ice machine available - per operator no bagging of ice is done. Ice is only used for customer's ice chests in the summer for transport-facility has refrigerated vans available for delivery-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
11/17/2015 | Opening Inspection | 100 |
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