- [2] Food protected during storage; preparation; display; service; transportation
Racking in meat display cases is breaking down and rusting. Operation covers racking with cloths; but occasionally cloths are moved and meat packages come into contact with racking. Replace or refinish racking to prevent potential contamination of food product. **This issue was discussed during a complaint in 2014 and operator indicated that it was something that was intended to be replaced.**
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Two mixers have large amount of food build up on them. Clean and sanitize thoroughly to prevent potential contamination of food product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Painted wooden rail has several areas of peeling paint. Re-paint or otherwise repair railing to prevent potential contamination issues and maintain sanitary conditions.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Bottom shelf of make up unit has been patched with a "tinfoil" like material which is peeled and flaking. Shelf needs to be repaired to be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Outside of bulk bins (flour; etc) have large amount of food build up on outside. Clean and sanitize thoroughly to prevent potential cross contamination issues.
- [1] Non-food contact surfaces of equipment and utensils clean
Many non-food contact surfaces need cleaning. Overall; facility needs deep cleaning. Areas include handles of all equipment; soap dispensers; shelving; etc. Clean thoroughly and maintain to prevent potential pest attraction and maintain sanitary conditions.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Concrete flooring is pitting very badly and creating standing water issues. Floor needs to be refinished. **Violation was originally written up in March of 2014. Failure to complete within 30 days will result in additional enforcement; up to and including permit suspension.**Several areas of of covering/metal trim throughout facility are rusting and/or in a state of disrepair. All parts of floor must be repaired to be smooth and easily cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors can use cleaning in often overlooked areas; such as underneath hand sinks. Clean and maintain in a clean fashion to prevent potential pest attraction.Coving is missing underneath three compartment sink; leading to standing water and damage to walls. Repair to prevent pest harborage and unsanitary conditions.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
A few areas of tile were broken in main grocery area. Repair tile to allow for proper cleaning and to prevent potential standing water. *Repair was scheduled while on site*A few areas of flooring throughout store need cleaning: underneath storage shelving in back; inside large display outside of meat department; and floor in walk in freezer. Clean floor to maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
FRP behind three compartment sink is in state of disrepair. Mold is growing in areas that have not been properly sealed. FRP must be replaced and sealed correctly throughout facility to maintain sanitary conditions.Metal trim on wall throughout facility is rusting and peeling. Trim must be replaced with a proper material that is smooth; sealed; and easily cleanable.
- General Comments that relate to this Inspection
**This facility is in need of a full make over. The individual violations listed are the best attempt to address all of the issues of this aging facility; but do not provide an adequate picture of the state of disrepair. A full overall is recommended.Display cases @ 38FMeat types stored separatelyNo chicken cuttingThree compartment sink @ 200ppm quatTest strips availableWalk in @ 40FCutting room @ 52FFreezer okAll packaging trays stored off floorHand sinks stocked**No additional CFPMs for this facility. No employees failed CFPM exam over last year.
- General Comments that relate to this Inspection
Facility cleanAll food product stored off floorHand sinks stockedDonut pastry sheets available for consumersCooler @ 40FScoops stored correctlyTortilla area cleanChip storage area cleanNo sign of pestsDishes washed in Deli three compartment sinkArea is shared with DeliSanitizer buckets in place - 100ppm chlorineTest strips available**No additional CFPMs for this facility. No employees failed CFPM exam over last year.
- General Comments that relate to this Inspection
Deli display case - 40F-thermometers equipped-Roast beef - 38F-Turkey - 40F-salamit - 40F-Mac salad - 39F-Pot salad - 41FSandwich make up unit @ 40F-guacamole - 40F-sauces - 37F - 41FHand sinks stockedNo bare hand contact with ready to eat food-gloves used; tongs; etcWalk in cooler @ 41F-cooled chx @ 40F-cooled ribs @ 39F*Discussed process for cooling rotiserrie chicken. Chicken is allowed to cool to approx 90F on counter (approx 1 hour). Chicken is then shredded and placed in small portions in walk in. Recommended that temperatures be taken after 3 hours to ensure that produt reaches 40F within 4 hours. No product observed out of temperature.Slicer cleaning process is to spray down with sanitizer routinely and break down a few times a day.*Reviewed with operator that a four hour window for a complete breakdown was advised due to potential for bacteria to grow over four hours. Operator will make sure that employees are breaking down slicer once every four hours.No sign of pest issues-Bonanza is pest control operatorDishwasher @ 100ppm chlorineThree compartment sink @ 200ppm quatTest strips availableSanitizer bucket in place - 200 ppm quatFreezer okHot foods ok-Fried chicken @ 140F-Chicken Strips @ 142F-All product discarded after 4 hours**No additional CFPMs for this facility. No employees failed CFPM exam over last year.
- General Comments that relate to this Inspection
All display coolers at 41F or below-systems are alarmed with an audio visual alarm and an automatic call to maintenance companyAll freezers @ 0F or below-alarm is set to trigger at 5FPest control operator is Bonanze-reviewed reports for last three months-no reports of pest issuesaNo observations of pest issuesChemical products stored separately from food productDented can policy is to remove from shelves and returnStore cleanRestrooms stockedEmployees have lockers for personal itemsGarbage area cleanBulk item dispensing tools in placeProduce area clean**No additional CFPMs for this facility. No employees failed CFPM exam over last year.
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12/16/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
**Violations from original inspection correctedThree compartment sink @ 200ppm quatDishwasher @ 100ppm chlorine*Reviewed proper cleaning and sanitizing of three compartment sink required before and after if used for any food preparation activities.
- General Comments that relate to this Inspection
**Cooling process reviewed. Process had been changed - chickens from rotisserie are now pulled out of plastic containers and left to cool for one hour in the freezer; then moved to the walk in. Cooled chickens observed @ 38F.
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4/3/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Cooling chickens were found @ 60F in walk in after 5 hours. Hot product must be cooled from 140F to 40F within 4 hours. **Corrected on site - product voluntarily discarded. See notes for discussion on cooling practices**
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Three compartment sink and dishwasher for large pans not dispensing proper sanitizer concentration. Repair units to dispense proper amounts of sanitizer. **Violation must be corrected within 48 hours. Reviewed manual set up of sanitizer for three compartment sink with operator. Until unit is dispensing proper santizer concentrations; all items must be washed; rinsed; and sanitized in the three compartment sink. Repair
- [1] Non-food contact surfaces of equipment and utensils clean
General deep cleaning is needed for many non food contact surfaces; such as cabinets; counter top; back of refrigerator displays; etc. Clean and sanitize thoroughly to prevent potential cross contamination issues.
- [1] Single service: articles; storage; dispensing; used
Meat trays stored on floor. Store all single service food contact articles off floor at least six inches. *Corrected on site*
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Pitting on concrete floor is continuing from four years prior. Repair to make floor smooth and easily cleanable. *Due to size of task; operator is allowed until next routine inspection for repair.
- General Comments that relate to this Inspection
Meat types separated correctlyCutting room @ 45FWalk in @ 39FHand sinks okDating system for meats in placeSanitizer @ 200ppm quatTest strips availableCutting boards cleaned and sanitized between different meat types*Reviewed receiving procedures. Discussed that large amount of ice crystals in frozen chicken packages may indicate temperature abuse and that operator may want to review with supplier.
- General Comments that relate to this Inspection
Facility cleanHand sinks stockedCoolers @ 40F or belowBakery freezer ok*Discussed frozen condensate at top of unit. Amount was small but let manager know that it needed to be maintained to prevent potential drippage onto food during defrost cyclesPasty sheets okAll food product stored off floorChemical storage okSanitizer buckets in place*Advised operator that Certified Food Manager Certificate would be expiring soon. He has already attended a new class and only needs to register his ServSave.
- General Comments that relate to this Inspection
Hand sinks stockedGloves worn by all food handlersFacility cleanSanitizer buckets in placeAll hot holding ok-chx @ 150F-fried chx @ 160F-mashed pots @ 165FCold holing @ 40F or less-pot salad @ 38F-deli meats from 38F - 40FReviewed slicer cleaning parameters with operator*Slicer should be cleaned and sanitized within 4 hours to prevent potential Listeria contamination issues.Walk in @ 40FLogs kept for all hot and cold holding; but not cooling**Reviewed the cooling of the rot. chickens with operator. Current practice is to place them at room temperature for an hour or two and then place them in the walk in. They are left in their plastic containers during this process. Explained to operator that the cooling practice was not working according to Washoe County regulations; which require that hot foods are cooled from 140F to 40F within 4 hours. Suggested removing chickens from plastic packaging; placing them in the walk in earlier; using fans to increase air flow; shredding the meat earlier to increase cooling speed; and monitoring process to ensure that it works. Operator will modify practices and inspector will review.
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility clean and organizedBonanza is Pest Control OperatorChemical storage separate from food storageHand sinks stockedRestrooms stockedAll food stored off floorAll coolers @ 40F or belowAll freezers @0F or belowRefrigeration systems are alarmed for notification of temperature fluctuation. Reviewed summary and no recent issues.*Advised operator that Certified Food Manager Certificate would be expiring soon. He has already attended a new class and only needs to register his ServSave.
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3/28/2014 | Routine Inspection 1st | 88 |
- [2] Food protected during storage; preparation; display; service; transportation
Bag of chips stored on the ground of the walk-In. Store all food items at least 6" off the ground.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Broken thermometer in walk-In freezer. Repair thermometer.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 35F.-Reach-In 38F.-All items stored at least 6" off the ground.-All lights properly shielded.-Three compartment sink ok.-Test stripes available.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 40F.-Scoops properly stored.-All lights properly shielded.-All items stored at least 6" off the ground.-Reach-In 38F.-Three compartment sink ok.-Test stripes available.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three coimpartment sink ok.-Test stripes available.-Dish washer sanitizer at 100 ppmn chlorine.-Walk-In 36F.-Thongs properly stored.-Hot holding-Chicken 163-177F.-Chimi 155F.-Corn dog 158F.-Cold holding-Potato salad 39F.-Macaronni salad 38F.-Reach-In 38F.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 32F.-Freezer -15F.-Walk-In 38F.-Reach-In 38F.-Reach-In 37F.-Reach-In 36F.-All lights properly shielded.-All items stored at least 6" off the ground.-Freezer -10F.-Freezer -8F.-Freezer -20F.-Bathroom properly stocked.-Three compartment sink ok.-Test stripes available.
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5/8/2013 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no paper towels in grocery department handsink area. Please correct this right away.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed dumpster area with loose garbage and trash. Please sweep and clean area of all garbage not contained inside dumpster to prevent vermin attraction.
- General Comments that relate to this Inspection
All food properly stored and cold holding at 40 F or lower.Thermometers present in all cold holding cases.All use by dates current.Chemicals properly stored. No chemicals stored next to food.No raw foods stored above ready to eat foods.Dairy dates current.Filtered water system for produce spayers.
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4/30/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Chlorine dishwasher recorded with 100 ppm chlorine.Cold holding display recorded with food temperatures between 37-45 F. Do temp foods in cold holding deli case at least every two hours to monitor for proper cold holding temperatue of 40 F or lower. Deli salads are replenished at least once every four hours.Hot holding chicken temped with recorded temps. between 147-167 F.Refrigeration repair vendor was called on site to lower temperature and check ambient air temperature of cold holding deli unit.
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4/27/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed deli cases with food temperatures between 44-46 F. Do lower termperature so food is cold holding at 40 F or lower. Hot holding unit not maintaining proper temperature. Repair unit to maintain 40 degreees F or below to prevent bacteria growth.Observed steam table/hot holding unit with food temperatures between 126-134 F. Do keep food hot holding at 140 F or higher.
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall defrost deep freezer where frozen shrimp is stored and displayed. Observed deep freezer with heavy ice buildup and bags of frozen shrimp on top of unit thawing. Do consider replacing missing lid on this unit. Do not allow frozen shrimp to thaw and refreeze.
- [1] In-use food; ice dispensing utensils properly stored
Observed styrofoam meat trays used for packaging various types of meat with visible soil from hand cross contamination. Operators in meat department use gloved hands with meat juices during cutting to obtain clean meat trays. Do pull enough trays prior to cutting to minimize hand contact with clean equipment.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Observed chlorine dishwasher with no recorded levels of chlorine/bleach. Three cycles were tested and no recorded sanitizer observed at dishwasher that is shared between bakery and deli departments. Do not use dishwasher to sanitize food service equipment until repaired. Dishwasher may be used to complete first two steps of cleaning process 1) Wash and 2) rinse. Use 3 compartment sink set up with proper concentrations of either chlorine or Quaternary ammonia to sanitize food service equipment. Do use chemical test strips for monitoring sanitizer to be at appropriate levels.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres. Must provide accurate thermometers.Observed inaccurate thermometer in meat display cases. Meat case temped at 38.9 F with thermocouple. Do acquire accurate and conspicously provided thermometers for monitoring of cold holding to be at 40 F or lower.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed "smoked meat case" with heavy visible soil on air flow vents. Do clean all visible soil and dust debris buildup. Do this on a regular basis to prevent possible physical cross contamination to food products being stored in display unit.
- [5] Necessary toxic items properly stored; labeled; used
Observed two spray bottles not properly labeled to its contents.Label all containers of toxic chemicals with name of contents. Do not reuse or use chemical bottles for food service. Do not recycle food into chemical bottles for use on food service equipment such as the mineral oil observed in a spray bottle labeled cleaner which is used for lubricating meat slicers. * Corrected on site.
- General Comments that relate to this Inspection
Handwashing sink properly stocked with liquid soap and sanitary disposable towels. Shellfish tags kept for 90 days. Do keep shellfish tags with invoice for shellfish traceback.Floors are swept and washed/sanitized with Quaternary ammonia daily.Meat slicers observed clean.Cutting utensils observed clean.Quaternary ammonia recorded at 200 ppm.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Potato salad @ 43 F; red potato salad @ 45 F; tortellini salad @ 45 F and macaroni salad @ 45 F.Hot holding temperatures recorded:Fried chicken @ 140-144 F. chimichangas @ 175 F; jalepeno poppers @ 164 F; mashed potatoes @ 126-132 F and baked potatoes @ 158 F. Reviewed with Food Protection Manager Brandon to do a cooling study for fried chicken. Fried chicken must be rapidly cooled from 140 F to 70 F within first two hours and than cooled from 70 F to 40 in next 4 hours. Deli is colling fried chicken directly from fryer on counter top in a single layer tray fro approx. 20 minutes and than covered with aluminum foil and placed into walk in unit. Do not cover food when food is cooling. Do temp the fried chicken prior to placing into walk in unit. Walk in unit is a cold holding unit and not intended for cooling foods. Do temp chicken to make sure that the chicken is being cooled properly prior to cold holding and it is making the 70 F mark in the first 2 hour timeframe. Observed good handwashing. No bare hand contact with ready to eat foods. Proper scop and spoon storage in display cases with handles up out of food. Discussed with operator to clean toritilla bins on a regular basis. These types of food service equipment that is large and bulky need to be washed; rinsed and sanitized regularly.Reviewed Norovirus prevention.
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4/26/2012 | Routine Inspection 1st | 81 |
- [1] In-use food; ice dispensing utensils properly stored
Acquire a proper scoop with a handle for the crystallized sugar container. Food grades scoops shall be used to minimize hand contact with food.Discontinue using plastic food containers with no handles for scoops.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed junction between wall and bakery proofer dirty. Do replace broken flashing/metal piee at junction to prevent vermin entrance and for keeping area behind proofer sanitary. Do clean floor sink next to proofer and remove any unnecessary items and clutter stored in corner of proofer.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels.All food properly stored.Cold holding units checked OK and recorded below 40 F.Discussed with operator to store recycled aluminum cans in a separate area away from food service equipment. Provide a container so cans do not collect on shelves.Please post all food protection manager certificates on site by 04/30/12.
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4/24/2012 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
Observed improper scoops used for dry ingrediants such as sugar; flour; etc.Discontinue using plastice round containers for scoops. Facility shall provide scoops with handles to scoop dry ingrediants from bins. Do store handles with handle extended out of the food product itself.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed meat slicer dirty with dried meat on it.Meat slicer is to be cleaned and sanitized after each and every use to prevent possible cross contamination.Reviewed with operator importance of keeping meat slicer clean. This is also the store's policy to clean meat slicer after each use.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed meat slicer dirty with cheese dried on blade. Both meat and Cheese slicers shall be cleaned after each use. Meat slicer should be broken down and washed; rinsed and sanitized.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves on metal shelf in walk in produce reefer in poor repair. Facility shall fix shelves to be in good repair and secured in place in a horizontal position.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace missing electrical plate cover on wall next to toritilla making table. This will prevent loose wires from getting wet and dirty and provide a smooth and easily cleanable surface in the food prep area.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.1) Observed inside of deli display case with food debris. Do clean inside of deli case on a daily basis to prevent food debris buildup.2) Observed side of metal proofer dirty with grease buildup. Clean all grease from side panel.3) Repair or replace torn gasket on inside of sliding glass door to steam table holding fried chicken.4) Clean lids and sides of all dry ingrediant bins of all heavy soil.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed shelves next to toritilla machine dirty. Declutter shelves and wipe down all shelves of food debris.
- [1] Installed; maintained
Repair leak at faucet at 3 compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floor in walk in Bakery reefer with heavy soil. Facility shall remove all equipment and scrub floors clean. Do install a thermometer on the inside of this walk in unit. The external thermometer is hard to read.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F.All food properly stored.All handsinks properly stocked.Quat sanitzer recorded at 200 ppm.Observed proper thawing of shrimp under running cold water at three compartment sink. No bare hand contact with food. Reviewed glove use policy; all checked OK. Reviewed wash; rinse and sanitze steps for meat department's cutting equipment. All knives are provided by employees.
- General Comments that relate to this Inspection
All use by dates current on food. All thermometers present and all cold holding units recorded < 40 F.Quat sanitizer recorded @ 300 ppm.Reviewed with operators handwashing procedures and appropriate times. Discussed with store manager employee sick policy. Discussed 48 hour exclusion time from last incident for employees with GastroIntestinal illnesses. Notes:It was noted that chlorine dishwasher for Bakery/Deli area was not dispensing chlorine sanitizer. A repair technician was present at time of inspection for repairs. In the meantime; do use 3 compartment sink to wash rinse and sanitize. 3 compartment sink uses Quat sanitizer.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Potato salad @ 39 F; ham cut @ 36.8 F.Hot holding temps. recorded:Rotisserie chicken @ 140 F; fried chicken at 161-178 F and pork @ 185 F.Observed good handwashing and all handsinks properly stocked. Observed proper scoop storage of food in deli case. All food is removed from deli case in the evening and stored in walk in reefer. All cold holding units recorded < 40 F.
- General Comments that relate to this Inspection
All use by dates current.All food properly stored.No chemicals stored next to food.Store does not sell damaged food products.First in; First Out Method to rotation of all food displayed. All handsinks properly stocked with liquid soap and sanitary disposable towels. Discussed with store manager to have all bare wood exposed areas in all back warehouse walk in units to be sealed with paint to be smooth and easily cleanable.Do paint all plywood installed on backside of walk in units to be smooth; easily cleanable and non absorbent.Do replace all missing base coving in all walk in units and consider installing base coving around perimeter of warehouse.All cold holding units recorded < 40 F.Grocery store has installed new plywood walls in 2010 in back warehouse. These areas are to be painted.
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2/25/2011 | Routine Inspection 1st | 89 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Several cleaning issues need attention in the facility. All mixers and the slicers were left with food product on/in them. These items should be cleaned routinely after use to reduce potential for bacteria growth and cross contamination.Several other areas also need cleaning; including the fryer and vicinity; handles of equipment; scales; and dishwasher.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Walk in freezer in back has large amount of frozen condensate on ceiling. This unit needs to be maintained to prevent the potential dripping of condensate on food product (some observed). As the building is relatively old; numerous holes exist in walls. These should be repaired as observed to create and maintain a smooth and easily cleanable surface.Any doors to the outside should have weather stripping installed to prevent potential pest access.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning; as in the grocery is needed. Floors; shelving; walls; etc. need to be deep cleaned
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning needed in back. In particular; underneath all shelving and pallets there is a lot of old product; spills; etc. Clean all these areas thoroughly to prevent potential pest contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in meat department (sealed concrete) needs to be refurbished. Pitting is prevalent and causing cleaning problems. Cleaning should occur immediately; and facility should begin repair process.
- General Comments that relate to this Inspection
Hand sink stockedSanitizer @ 200ppm quatTest strips on siteRoom temp @ 40FWalk in @ 48FProduct types separated*Discussed cleaning and sanitizing of boards in between product types. Currently process is a wash; rinse and sanitize process on the top of the boards. Recommended that boards be pulled and washed; rinsed; and sanitized completely.*Discussed storage of clean knives with operator. Each employee is responsible for their own knives. Knives should be cleaned at the end of each shift and sanitized; then stored in a clean and sanitary fashion to prevent potential bacteria growth.
- General Comments that relate to this Inspection
Food handling appears goodAll temperatures ok-chicken (cooled) 39F-chx noodle soup (cooled) 39F-fried chx (hot) 145F-rotisserie chx (hot) 153FRot chicken is hot held (165F) for 4 hours then split and cooled.Dating of product in placeFlouring bucket (for breading material) discarded after 2-4 hours.Hand sinks stockedRefrigeration all 40F or below*one unit was out of temp; but prior to inspector's arrival; employees pulled and discarded product and had unit repaired. At time of inspection; unit was @ 38F.HACCP logs kept**Discussed reheating temperatures with operator. All cooled products must be reheated to a minimum of 165F. Once cooked; products may be held at 140F or below
- General Comments that relate to this Inspection
Restrooms stockedFloor area cleanAll refrigeration @ 40F or belowProduct stored correctlyBonanze is PCONo sign of pest activitySanitizer in produce @ 200ppm quat*Discussed cutting of cantaloupe with produce manager. Product is sanitized in solution; then cut and held under refrigeration for service.
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12/8/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:CFPM update only.No site visit.
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6/3/2010 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Supply meat display case with thermometers at intervals along the meat case. Cold holding temps. recorded at 34-40 F.
- [3] CFPM or person in charge present; certificates posted as required
Facility shall have Mary Snow recertify CFPM. CFPM certificate expired o 06/10/2009.
- [1] Installed; maintained
Facility shall have drain tube from walk in retarder unit drain into floor sink.
- [1] Installed; maintained
Clean mop sink of all food debris buildup.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Replace missing base coving tiles next to oven in bakery.Floors are to be cleaned in the Retarder walk in unit. Replace missing base coving in dry storage room.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Patch hole in base coving and wall area next to men's restroom.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Facility shall shield light in walk in reefer.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed employee drinks stored in walk in produce reefer.Facility shall clean dumpster area of all food debris buildup and garbage around enclosure.Facility shall organize and remove all unnecessary items off floor from back storage area of produce area.
- General Comments that relate to this Inspection
Notes:All cold holding units checked OK.No cut meats or fresh fish held longer than 5 days. Smoked meat products held 30 days.No bare hand contact to food. Quat sanitizer recorded @ 200 ppm.All meat processing equipment cleaned and sanitized on a daily basis.All chemicals properly stored and handsink properly stocked.Reviewed with operator handwashing trainining; practice; and monitoring.
- General Comments that relate to this Inspection
Notes:All food properly stored. All chemicals properly stored.Quat sanitizer @ 200 ppm; chlorine dishwasher recorded @ 100 ppm.Facility shall designate an area for employee personal artifacts in dry storage room. Provide a thermometer in employee reach in reefer.Please have CFPM call inspector when CFPM has been updated at 328-2682.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: Meat case @ 40 F; live loaf @ 39 F; potato salad @ 38 F; egg salad @ 36 F; macaroni salad @ 40 F.Walk in freezer @ - 9 F; walk in reefer @ 34 F.Hot holding temps. recorded:Final cook temp. of fried chicken @ 184 F; final cook temp. of turkey breast @ 187 F; potato wedges @ 182; fried chicken @ 132-156 F.
- General Comments that relate to this Inspection
Notes:Walk in freezer @ -5 F; walk ins recorded between 32-36 F. All cold holding units recorded below 40 F. All use by dates current. All food properly stored. Facility has active pest control operator servicing facility once a month. Facility shall install weather stripping under door leading to trash compactor and repaint or resurface behind wet areas of produce 2 compartment sink by next annual inspection.
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11/25/2009 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Certified Food Protection Manager Update:Ron A. LeeM08068809/29/2013
- General Comments that relate to this Inspection
Certified Food Protection Manager Update:Donald F. EpperM080687Exp: 09/29/2013
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11/7/2008 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certified Food Protection Manager Certificate has expired. Facility shall have a current Certified Food Protection Manager within 30 days.
- [3] CFPM or person in charge present; certificates posted as required
Facility shall have one additional Food Protection Manager within 30 days. Facility must have one Certified Food Protection Manager for each permit.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed cutting boards on two-door reach-in refrigeration unit with deep cracks. Shall replace/re-surface cutting boards to ensure a smooth cleanable surface.
- General Comments that relate to this Inspection
Hot-holding checked good; burrito observed at 163 degrees; fried chicked at 144 degrees; corn at 142 degrees.Cold-holding checked good; potato salad at 39 degrees; pasta salad at 35 degrees.Three-compartment sanitization checked good at 200-300ppm quatinary ammonia.Handsinks properly stocked with sanitary towels and soap.Time codes on hot-holding chicken (hot-case) checked good.Sanitizer buckets available at 200-300ppm quatinary ammonia.
- General Comments that relate to this Inspection
All reach-in refrigeration units; walk-in units; and display cases observed operating within acceptable ranges.Restrooms properly stocked with sanitary towels and soapDate marking codes checked good; in addition food storage checked good.Please ensure broken thermometers on dairy case are repaired. Ambient temperature observed below 40 degrees.
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7/17/2008 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-caulk three-compartment sink to the wall. The caulking is no longer attached to the wall.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed holes in reach-in refrigeration doors. Insulation and foam exposed; surface is no longer cleanable. Shall seal or repair holes to ensure a cleanable surface.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer buckets below 200ppm quatinary ammonia. Ensure sanitizer buckets are changed every 2-3 hours to ensure effective sanitization. (violation corrected on-site)
- General Comments that relate to this Inspection
Cold-holding checked good; chicken breast holding at 39 degrees; beef holding at 38 degrees.All display cases holding within acceptable ranges (37-41) degrees.Walk-in meat unit observed at 40 degrees.Three-compartment sanitization procedures checked good; quatinary ammonia solution checked at > 200ppm.Sanitizer buckets available at 200-300ppm quatinary ammonia.All products properly dated; rotated; and labeled.
- General Comments that relate to this Inspection
Two-door reach-in refrigeration units checked at 37-39 degrees.Three-compartment sanitization procedures checked good; quatinary ammonia dispensed at >200ppm quatinary ammonia.All handsinks properly stocked with sanitary towels and soap.Food storage checked good with appropriate dating and rotation procedures.
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7/15/2008 | Routine Inspection 1st | 97 |
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