- General Comments that relate to this Inspection
-Facility provided CFPM certification as required. No other follow up needed.No other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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12/1/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
-Observed potentially hazardous food items out of temperature in the hot holding case. Chicken wings 111F; hot wings 122F; seasoned chicken wings and drumsticks 105F; chicken nuggets 115F. Ensure foods are hot held at 135F or above to reduce the growth of bacteria and viruses.*Chicken items had been hot holding for about 45 minutes per manager. The chicken was removed from the hot holding case and placed in blast chiller per company policy. Per manager the chicken would be below 40F in about 30 min.*The temperature of the hot holding case was turned up during the inspection.
- [3] CFPM or person in charge present; certificates posted as required
-The CFPM could not be verified for the deli department nor did the facility have the CFPM certificate posted as required. The facility has 7 days; 11/30/15; to provide CFPM certification or a reinspection fee will be charged and the permit may be suspended.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; juandice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Fried chicken at 148F; burritos 159F; chili 159F; gumbo 189F.-Cold holding temepratures good. Ambrosia; chicken salad; crab salad; chicken skewers all at 39F.-Deli meat case temperatures good. Pastrami 40F; turkey 40F.-Sandwhich case temperatures good. Turkey 40F; tomato 41F.-Walk in cooler at 36. All product stored properly and lights properly shielded. Turkey 32F; macaroni salad 33F.-Walk in freezer at 8F. All product frozen and stored properly.-Dishwasher rinse temperature at 192F. Good.-Sanitizer at 200 ppm Quat.-Test strips available.-PCO is Ecolab. No signs of pests or vermin.-Meat slicers were clean.-Knives were clean and stored properly.-Prep areas were clean.-Cutting boards were clean adn smooth.
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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 stopDeli cases 30 f; 25 f; 31 f; 30 fSandwich prep case <40 f-sausage 39 f; ham 41 f; turkey 40 fWrap prep cooler 40 f-sausage 39 f-ham 39 fHot holding temps good-chicken 148 fchicken tenders 165 fSalad case 32 f-chicken 40 f; orzo salad 40 f; asian noodle salad 40 fHigh temp dishwasher ok-wash 155 f-rinse 198 fQuat sanitizer at 200 - 400 ppmClaudia has completed the CFPM course and is awaiting her certificate
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10/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Enusre employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at or below 40 f-sausage 39 f; ham 41 f; swiss 40 f; fettuchini 39 f; salami 39 fHot holding temps good-fried chicken 202 f; corn dog 171 fDiscussed final cook temps - goodReviewed temp logs. Logs taken 2X daily - good.Discussed cooling procedures - goodQuat sanitizer at 200-400 ppm. Test strips available.High temp dishwasher ok. Wash @ 159 f; Rinse @ 190 fFacility clean and well kept
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7/30/2013 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
The items noted on the previous routine inspection conducted on 1/23/2012 have been corrected.No cooling of rotissserie chicken being done at this time since it is intented not to have chickens left over at end of day. When left overs occur; they are now to be cooled in the blast chiller unit and temperatures will be taken and recorded on logs to very that cooling from 140 F to 40 F occurs within 4 hours.
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2/2/2012 | Routine Reinspection 1st | 100 |
- [1] Storage; handling of clean equipment / utensils
Noted build-up of scale and debris on top of dish washer. Noted build-up of crumbs in door gaskets of sandwich prep refrigerator. Clean these items frequently to prevent debris build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash build-up under shelving racks on walk-in freezer floor. Noted grease and debris build-up under stacked ovens and deep fryers. Do deep cleraning of floor under equipment more frequently to prevent build-up.
- General Comments that relate to this Inspection
Temperatures taken in hot holding case: BBQ chicken pieces 161 F; fried battered chicken 144 F; burrito 155 F; corn dog 156 F. Swiss cheese 35 F; cheddar cheese 31 F; bologna 35 F; ham 34 F in refrigerated deli case.Sliced ham roll 39 F; sliced turkey roll 32 F in sandwich prep refrigerator.Walk-in cooler at 38 F. packaged rotisserie chicken at 38 F to 41 F; cooling from last night. No temperature monitoring for cooling process being done. Monitor temperature during cooling to ensure cooling of chickens to 40 F wihtin 4 hours is being met.DIshwasher checked at 156 F on wash cycle and 192 F on final rinse cycle.Noted hand sinks stocked and functional.Temperature of rotisserie chciken at 151 F in display hot case.
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1/23/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 2/1/2011 have been corrected. More thorough cleaning needs to be done under and behind rotisserie oven; cleaning to be completed today per mngmt.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.Temperature for cooling of chickens are being taken but not recorded. Tempeartures for cooling of chcikens to be recorded on temperatures logs from now on to ensure that chcikens are cooled from 140 F to 40 F within 4 hours.
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2/8/2011 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted mold growth inside chute of ice maker unit for soda dispenser. Must clean and sanitize ice maker's interior and chute.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor of trash and grease build-up under fryers and rotissetrie ovens. Clean floor of trash and debris build-up under shelving units; under dish washer; under walk-in freezer shelving; under worktop refrigerators at back prep area and front sandwich prep area and under all equipment and shelves in general.Deep cleaning of floor must done in all the above areas.
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated equipment were at below 40 F.Walk-in cooler at 38 F; walk-in freezer at 0 F.Dish washer at 154 F on wash and 198 F on final rinse.Noted hand sink stocked and functional.Temperature of rotisserie chickens checked at 35 F to 36 F. Rositsserie chickens being cooled in packaging in walk-in cooler; no temperature monitoring being done on cooling time frame. Must monitor and record cooling temperatures of rotisserie chickens to verify that cooling form 140 F to 40 F within 4 hours is being achieved.
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2/1/2011 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean Dish washer top of debris build-up; to be corrected within 24 hours per staff.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean floor of trash and dirt buil-up in walk-in freezer and under/behind Stacked ovens; to be corrected within 24 hours per staff
- General Comments that relate to this Inspection
Product temperatures checked in walk-in cooler and deli were below 40 F. temperatures in hot case were above 140 F.Cooling of hot food items in rack in walk-in cooler; rotisserie chicken and meat loaf at 38 F. Monitor temperature of this items during cooling to ensure products cool from 140 F to 40 F within 4 hours.Dish washer checked at 158 F on wash cycle and 195 F on rinse cycle.Quats sanitizer from pot sink checked lightly under 200 ppm. Adjust sanitizer concentration to 200 ppm.Hand sinks stocked and functional.
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2/10/2010 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under worktop coolers at front service and back prep areas. to be corrected within 24 hours per mgmt.
- General Comments that relate to this Inspection
All product temperatures checked in hot holding and cold holding equipment were ok.Walk-in cooler at 36 F; freezer at 10 F.Dish washer's wash temperature at 165 F and final rinse at 194 F.Hand sinks found stocked and functional.rotisserie chicken and ribs being cooled in sealed containers in walk-in cooler. Monitor temperatures during cooling to ensure that these products are cooled to from 140 F to 70 F within 2 hours and from 140 to 40 within 6 hours.
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3/18/2009 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Deli display cooler @ 38 f. Whole ham 38 f; Whole turkey 38 f.Cooked chicken breasts 38 f; Broccoli pasta salad 38 f.Hot holding: Fried Chicken @ 170 f; Corn dogs 170 f; Meatloaf 178 f; RT Chicken 180 f.Walk in refrigerator @ 38 f; All food stored properly; Whole roast beef @ 38 f; Turkey 38 f.Freezer @ -10 f; all food frozen.Deli sandwich cooler @ 38 f; Turkey meat 38 f; Roast beef 38 f; All lunch meat labeled and dated for 3 days then discarded.Soup hot holding: Chicken Noodle @ 180 f; Jambalaya 185 f.Deli floor display cases; All sandwiches and salads have current fresh dates.Meat slicer and counters clean.Dishwasher @ final rinse 193 f.Utensils clean and organized.All handsinks stocked properly w/ p-towels and soap.All chemicals stored in separate location away from food products.Items Discussed w/ Cynthia:Discussed Handwash policy; Sick employee policy; Temperature logs; and cleaning procedures for Meat Slicers.
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11/17/2008 | Routine Inspection 1st | 100 |
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