- General Comments that relate to this Inspection
Notes: Violations from previous inspections have been corrected. Dishwasher was working properly. Rinse temperature at 182F.
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12/10/2015 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Facility had a 48 hour abatement date of 11/25/15 to fix the high temperature dishwasher. The dishwasher was not reaching the proper rinse temperature. Per Mr. Balian a maintenance contractor was called to fix the dishwasher; but they were delayed because of weather on the pass.The facility does have a 3 compartment sink with proper sanitizer where they are able to wash; rinse; and sanitize bakery equipment.The dishwasher must be working properly and reaching proper temperatures by 12/7/15 or a reinspection fee will be charged.
- General Comments that relate to this Inspection
-All other violations were corrected. Test strips were avavilable and floors were clean.
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12/1/2015 | Routine Reinspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Observed rinse temperature on the dishwasher at 130F. Ensure final rinse temperature on dishwasher reaches 180F - 190F as required by manufacturer to reduce bacteria; viruses and cross contamination.*Facility has 48 hours; 11/25/15; to ensure the dishwasher is working as designed.*Faciltiy has a 3 compartment sink where they are able to wash; rinse and sanitize equipment until dishwasher is working properly.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
-No test strips were available in the bakery department. Ensure test strips are available at all times to ensure sanitzer is maintained at the proper levels.*Facillity must have test strips within 7 days; 11/30/15/
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed thick; black; dirty build up on the floors in the walk in cooler. Ensure floors are cleaned on a more routine basis to reduce the attraction of pests and vermin; to reduce cross contamination and to reduce the probability of slips trips and falls.*Facility has 7 days; 11/30/15; to ensure floors in the bakery walk in cooler are clean.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms ahve stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Walk in cooler at 38F. All product stored properly. Lights properly shielded.-Walk in freezer at 0F. All product frozen and stored properly. Lights properly shielded.-Sanitizer in 3 compartment sink at 200 ppm Quat.-Donut case had tissue paper provided.-Reach in cooler at 33F. -PCO is Ecolab. No signs of pests or vermin.-Observed proper food storage.-Observed proper chemical storage.In addition to the CFPM listed above the store manager also has a CFPM certificate:Robert BalianM14084702/04/19Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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11/23/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations notedNotes:Handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomitng and/or diarrhea) are excluded for at least 48 hours after symptoms stopWalk-in coolerat 36 fWalk-in freezer at 0 fDisplay coolers at 27 f; 36 f; 34 fHigh temp dishwasher ok-wash 157 f-rinse 189 fQuat sanitizer at 200 - 400 ppm. Test strips available.
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10/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 fWalk-in freezer at 10 fHigh temp dishwasher -wash @ 154 f; rinse @ 175 f-monitor high temp dishwasher to ensure rinse reaches 180 f minimum. 3 compartment sink set up ok in the mean time.Facility clean and well kept
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7/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 1/23/2012 have been corrected.
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2/2/2012 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Noted debris and grease build-up on exterior of pan washer and steam hood. Clean equipment more frequently to prevent build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease build up on walk-in freezer floor. Noted debris build-up on floor under dry storage shelving units.Do deep cleaning of floor more frequently to prevent build-up.
- General Comments that relate to this Inspection
Walk-in cooler at 38 FWalk-in freezer at 12 FPan washer at 156 F on wash cycle and 192 F on final rinse cycle.Noted hand sinks stocked and functional.
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1/23/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 2/1/2011 have been corrected.Incorportae cleaning of areas marked on the previous inspection into clening schedule to ensure they are cleaned on frequent scheduled basis thus preventing any future build-up.
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2/8/2011 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor in walk-in cooler and freezer under shelving units.Clean floor of trash and debris build-up under metal shelving units; under plasic shelving racks; under baker table; under and behind dish washer and at corner between dish washer and pot sink. Deep cleaning of floor in all the above areas must be done.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Walk-in freezer at 5 F.Refrigerated cases at below 40 F.Dish washer at 154 F on wash and 198 F in final rinse.Noted hand sinks stocked and functional.
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2/1/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Dish washer at 158 F on wash cycle and 195 F on rinse cycle.Walk-in cooler at 38 F. Temperature logs filled out daily for equipmet and product temperatures.Hand sinks stocked and functional.
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2/10/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Walk-in cooler at 38 F and walk-in freezer at 10 F.Refrigerated bakery cases were all below 40 F.Dish washer's wash temperature at 150 F and final rinse at 182 F.Hand sinks found stocked and functional.Ensure to clean floor under shelving frequently.CFPM: Amanda Thomas is scheduled to complete recert class 3/30/09; keep WCHD's CFPM certificate posted upon receipt.
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3/18/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in Refrigerator @ 38 f; All food stored properly.Freezer @ 11 f; All food frozen.All baking equipment clean and organized. All scoops stored propelrly in baking prep area.Floors and counters clean.Dry storage clean and organized.Dishwasher @ 180 f final rinse. All handsinks stocked properly w/ p-towels and soap.
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11/17/2008 | Routine Inspection 1st | 100 |
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