- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
BOTH CONDENSORS IN WALK-IN HAVE ICE BUILD UP. MUST HAVE UNIT SERVICED TO ENSURE CODENSORS DO NOT FREEZE UP. TEMPERATURE OF UNIT WAS AT 40F.
- [1] Non-food contact surfaces of equipment and utensils clean
BELOW THE WIRE RACKS FOR CUSTOMER CHICKEN STORAGE HAD CHICKEN JUICE. MUST CLEAN UP CHICKEN JUICE AND SANITIZE TO REDUCE THE RISK OF CROSS CONTAMINATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.USE BY DATES CURRENT.ALL FOOD PROPERLY STORED.GRINDING LOGS KEPT.UNIT TEMPS GOOD.HOT HOLDING OF ROTISSERIE CHICKEN AT 168F.FINAL COOK TEMPS OF ROTISSERIE CHICKEN IS TAKEN AND UPLOADED TO COMPUTER FOR MONITORING.KEEP AN EYE ON CASES BS5A;B;C TO ENSURE THAT TEMPERATURE IS AT 40F OR BELOW. MAKE SURE THAT THERMOMETER DIALS ARE ACCURATE. PRODUCT TEMP GOOD.MUST OBTAIN A WCHD ID CARD IN 30 DAYS BY 5/30/15.
|
4/29/2015 | Routine Inspection 1st | 98 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT HANDSINK. MUST PROVIDE PAPER TOWELS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:ALL FOOD PROPERLY STORED.GOOD COLD AND HOLD HOLDING TEMPS.ALL CASES AT PROPER TEMPERATURE.ALL FOOD LABELLED AND DATED.ANY LEFTOVERS ARE DISCARDED; NO COOLING AND RE-HEATING OF PRODUCT.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.STAFF HAS TAKEN CORPORATE CFPM CLASS AND HAS BROUGHT CERTIFICATE TO WCHD TO OBTAIN WCHD CERTIFICATE AND ID CARD AND THERE IS A PROBLEM WITH THIS PROCESS. WILL LOOK INTO THIS AT OFFICE;
|
2/21/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.UN-USED COOKED ROTISSERIE CHICKENS AND MEAT SCRAPS ARE GIVEN TO SRC RENDERING COMPANY.EACH BATCH OF ROTISSERIE CHICKENS ARE TEMPED AND RECORDED IN COMPUTER SYSTEM TO MONITOR ANY TEMPERATURE VIOLATIONS.PROPER HOT HOLDING TEMPS FOR ROTISSERIE CHICKENS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.FACILITY LOST CFPM LAST FALL. MUST HAVE EMPLOYEE WITH SERVE SAFE CERTIFICATE BRING CERTIFICATE TO WASHOE COUNTY HEALTH DEPARTMENT TO OBTAIN A WCHD ID AND CERTIFICATE. THIS MUST BE DONE BY 4/11/13.
|
3/27/2013 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Noted several light tubes in referigerated deli cases that are not shatter resistant. Must replace these light tubes with shatter resistant lights. Light tubes to be replaced by 4/16/2012 per manager.
- General Comments that relate to this Inspection
Meat walk-in cooler where meat products stored at 38 F.Meat cutting room at 50 F ambient temperature. Room and equipment cleaned and sanitized at end of day. Equipment in cutting room operated 13 hours daily. 16-hour time interval for cleaning and sanitizing required at this ambient temperature and therefore in compliance with cleaning and sanitizing frequency. Equipment is cleaned and sanitized between cutting of different species as well.Noted all hand sinks stocked and functional.Temperature of rotisserie chicken recorded at 196 F on temperature log for this day. Temperature logs filled out daily.One section of deli case and one adjacent section of produce case had few products at temperatures above 40 F; up to 45 F. Refrigeration technician is on site servicing refrigeration equipmrent and temperature is going down at this time. Product temperatures are monitored daily to ensure that temperatures are mainatined at 40 F or less.Noted facility to be kept very clean in general.
|
4/12/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with vomiting and/or diarrhea are excluded for at least 48 hours after last bout of illness.Chicken hot holding at 159 - 162 fFacility cooks each chicken to a final cook temp of 180 f. Logs reviewed and complete.Facility clean and well kept.
|
1/24/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all floor drains; some observed with growth.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean fan guards in refrigerated food preparation rooms; observed with some debris.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All hot-holding chicken is monitored to ensure no more then a maximum time of 4 hours hot-holding.Reviewed cooking temperature logs for chicken; all temperatures exceeded the minimum of 165 degrees.Handsinks stocked with sanitary towels and soap; handwashing procedures checked ok.Quatinary ammonia at three-compartment sink checked at approximately 200-400ppm.All refrigeration checked within acceptable ranges.note: please replace any caulking with growth*********
|
6/14/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Certified Food Protection Manager Update:Cheryl L. GeiselmanM09033805/13/2014
|
6/17/2009 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed at the time of inspection:General Manager John Zehner has completed ServSafe; however; he must register with Washoe County Health District.Deli operations are limited to whole cooked chickens. Final cook temperature on last chicked recorded at 186 degrees. Facility maintains logs for all cooking and hot-holding of whole chickens. Chickens are never kept for >4 hours. Product is normally gone after two hours. All chicken products are time marked electronically. If any product remains in the hot-holding unit for more then 4 hours it is dicardedAll time temperature logs checked good.Handsinks stocked with sanitary towels and soap.No other Deli operations.
|
3/25/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handsinks properly stocked.All refrigeration checked good at or below 40FAll items stored properlyDiscussed exclusion of ill employees
|
3/31/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Sam's Club #4768 Deli, 4835 Kietzke Ln, Reno, NV »