- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No handsoap at handsink by three compartment sink. Ensure handsink is stocked at all times. Corrected.
- General Comments that relate to this Inspection
Notes:Other handsink/restrooms properly stockedDiscussed importance of handwashing. Discussed no bare hand contact w/ready to eat foodsDiscussed employee health. Ensure employees ill w/ gastrointestinal symptoms or sore throat w/fever are excluded for at least 48 hour after symptoms stop.All coolers at 40 f or below-mac salad 35 f; pasta salad 36 f; turkey 38 f; shredded chicken 39 fChicken hot holding at 165 fFinal cook temp on chicken is 180 f - per policySanitizer buckets at 200 ppm quatTest strips okNo other CFPM's. No class failures.
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11/30/2015 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Per operator food service utensils are changed twice per day (approx every 7 hours). Food service items must be cleaned and sanitized at least once every 4 hours to prevent bacterial growth. Corrected on site.
- General Comments that relate to this Inspection
Notes:-hand sink available and stocked-monthly pest control by Steritech-entire facility deep cleaned every 2 weeks.-slicer is sanitized after every use and broken apart nightly to be cleaned and sanitized-final cook temps are monitored and recorded-all salads received prepared; except chicken salad which is prepared with all prechilled ingredients.-hot holding temps good - all over 150F-cold holding display cases - temps all 39F or below-walk in cooler at 40F-all refrigeration cases on electronic monitoring-discussed cooling procedures of whole chickens with no issues noted.-have first in; first out procedures in place with no issues noted.-discussed employee health policy - ensure anyone with gastrointestinal symptoms (vomitting/diarrhea) are excluded for 48 hours after symptoms stop.-
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10/6/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSEPCTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - CHICKEN WINGS 140F; FRIED CHICKEN 146F; TUNA SALAD 40F; CHEESE 38F.TEMP LOGS TAKEN AND REVIEWED - NO ISSUES.SANITIZER GOOD.NO EMPLOYEE HEALTH ISSUES.DISCUSSED PROPER COOLING PROCEDURES FOR ROTISSERIE CHICKENS. ENSURE THAT STAFF IS PLACING OPEN CONTAINERS OF ROTISSERIE CHICKENS ON PAN ON SPEED RACK IN THE MIDDLE OF COOLER TO PROPERLY COOL DOWN. DO NOT COVER DURING THE COOLING PROCESS. PRODUCT MUST COOL FROM 140F TO 40F IN 4 HOURS.
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4/23/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Temperatures taken in nrefrigerated units: Turkey 34 F; ham 32 F; black forest ham 33 F; sliced turkey 38 F; monterrey jack cheese 34 F; swiss cheese 34 F.Fried chicken 141 F to 144 F; chicken wing 154 F; fried chicken strip 145 F; rotisserie chickens 172 F to 174 F.in hot cases.Walk-in cooler at 37 F. rotisserie chicken 37 F in closed package; keep packages of hot food items open during cooling until cooled to 40 F to ensure that cooling from 140 F to 40 F takes place within 4 hours.Noted hand sinks in prep areas stocked and functional.Quats sanitizer checked at 300 ppm concentration in 3-compartment sink.Noted good hand washing practices and glove use of employees.Noted facility to be kept very clean in general.CFPM of deli department is currently taking a certification class. Follow-up on this requirement to be conducted by 6/29/2012 to verify that CFPM receives WCHD's certificate.
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5/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Employees ill with gastrointestinal symptoms (vomiting; diarrhea; fever; jaundice) must be excluded for at least 48 hours after last bout of symptom.Cold holding temps good-macaroni salad 32 f; pasta salad 34 f; roast beef 31 f; turkey 34 f; ham 34 f; cheddar 35 fHot holding temps good- chicken 145 f - 170 fWalk-in cooler at 40 fQuat sanitizer bucket at 200 ppmFacility clean and well keptEnsure meat/cheese slicers are cleaned and sanitized every 4 hours minimum.
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2/24/2011 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
Mercury containing bulbs in walk-in refrigeration unit shall have light shields.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken breast at 172 degrees; potatoes at 174 degrees; chicken strips at 174 degrees. (Whole chickens maximum holding time not >4 hours) (whole chickens time marked)Cold-holding checked good; potato salad at 33 degrees; pasta salad at 34 degrees; roast beef at 34 degrees; turkey at 35 degrees.All reach-in refrigeration cases holding well below 40 degrees.Handsink stocked with sanitary towels and soap; handwashing procedures and glove use checked good.Quatinary ammonia sanitizer checked between 200-400ppm....
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8/16/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding checked good; chicken breast at 149 degrees; chick wings at 142 degrees; hot case checked at 241 degrees. (maximum hot-hold time does not exceed (4) hours. All products are time marked.Cold-holding checked good; potato salad at 41 degrees; pasta salad at 36 degrees.All sanitizer levels checked ok; sanitizer buckets checked at 200-300ppm Kay Chemical quatinary ammonia; three-compartment sink checked at 200-300ppm quatinary ammonia.Observed proper glove use and handwashing.note: please ensure meat slicer is cleaned and sanitized after each use.
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6/15/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks properly stocked.Observed employees washing hands.Walk in 38FCorn dogs 37FTurkey 35FAll items stored properlyDisplay cases 32-40FHam 38FStuffed Crab 30FFried Chicken 158F
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3/11/2008 | Routine Inspection 1st | 100 |
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