- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
-3 compartment sink was out of sanitizer. Ensure sanitizer in 3 compartment sink is maintained at 200 ppm Quat to reduce the growth of bacteria and viruses and to reduce cross contamination.*Manager replaced sanitizer during the inspection. Sanitizer at 300 ppm Quat.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
-No test strips were available in the meat 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
- 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 have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Meat case temperatures good. Steak 36F; ribs 39F; salmon 36F; shrimp 32F.-Walk in cooler at 30F. All product stored properly.-Reach in freezer at 2F. All product frozen and stored properly.-Walk in freezer at -10F. All product stored properly.-Shellfish tags were provided for the last 90 days.-Band saw and slicers were clean. Reviewed cleaning procedures. Good.-Cutting boards were smooth and easily cleanable.-Prep surfaces were clean. Per manager no other individuals have a CFPM certificate.Per manger 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 | 96 |
- General Comments that relate to this Inspection
No violations notedNotes:Handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stopWalk-in coolers at 32 f; 36 fDisplay cases at 31 f; 36 f-steak 36 f-ground beef 35 f-salmon 37 f-ahi 37 fTemp logs goodShellfish tags retained for 90 days minimumQuat sanitizer at 200 -400 ppm. Test strips available.Facility clean and well kept
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10/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations notedNotes:Handsinks and restrooms properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers at 30 f and 40 fWalk-in coolers at 32 f; 34 fDisplay cases 35 f-sausage 41 f-steak 37 f-chicken 40 fShellfish tags kept for 90 days minimimQuat sanitizer in 3 comp sink at 400 ppmTest strips availableFacility clean and well kept
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7/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Small walk-in cooler at 35 F. Large walk-in cooler cooler at 33 F.Meat walk-in freezer at -4 F.Refrigerated meat case at 25 F. seafood case at 30 F.Meat room ambient temperature at 50 F; all meat equipment is cleaned and santized at least twice dail; required frequency at this temperature is every 16 hours; ok.Shellstock tags for oysters; clams and mussels being kept on file more than 90 says.Qutas sanitizer tested at 300 ppm concentration in 3-compartment sink.Noted hand sinks stocked and functional.
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1/23/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Meat walk-in cooler at 36 F. Small walk-in cooler at 36 F.Meat prep room at about 45 F.All refrigerated cases and freezer cases that have thermometers were at proper temperatures. Many refrigerated and freezeer cases do not have thermometers but product temperatures are taken and recorded daily; temperatures of refrigerated products are all below 40 F per manager.Shellstock tags for shellfsh prodcuts are being retained more than 90 days.Noted Hand sinks stocked and functional.
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2/1/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Meat walk-in cooler at 38 F. All meat cases checked below 40 F.Meat processing area at 48 F.Verified shell stock tags for clams and mussles are kept for more than 90 days.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.Large walk-in cooler at 33 F; small walk-in cooler at 38 FMeat cutting room at 50 F.All refrigerated cases were below 40 F; prodcut temperatures checked were 40 F and below.Hand sinks stocked and functional.shellstock tags kept with product in display cases. tags are kept on file on site more than 90 days after product is finished.
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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:Display cooler @ 38 f: Salmon 34 f; Hamburger 34 f; Crab 34 f; Chicken 35 f; and clam 34 f.Large Walk in @ 34 f: Salmon on ice 33 f; Prime Rib 33 f; Chicken 33 f; Turkey 33 f. All food stored properly.Meat prep area: Cutting boards; floors; counters; and knives (utensils) clean.All handsinks stocked properly w/ p-towels and soap.Shell fish tags on file in meat area.Items discussed w/ Kim: Sick employee policy; handwash policy; cleaning porcedures; and clean and sanitizing of chain glove.
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11/17/2008 | Routine Inspection 1st | 100 |
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