- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 Hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Meat cold holding unit at 38F. Ham 42F; chicken 42F; turkey 41F; roast beef 40F.-Salad cold holding at 40F. Potato salad 44F; beans 44F; macaroni salad 44F. Recommend adjusting cooler to maintain temperatures at 41F or below.-Hot holding good. Fried chicken at 154F.-Walk in cooler at 45F. Per manager employees have been going in and out of cooler. Chicken at 42F; turkey 43F. Recommend keeping walk in cooler door closed as much as possible.-Prep areas clean and organized.-Cutting boards clean and smooth.-Meat slicers clean.-Utensils were clean; organized and stored correctly.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Sanitizer bucket at 300 ppm Quat.-Test strips available.-No signs of pests or vermin.-PCO is Sterotech once per month.*No other individuals had certified food manager certificates for this facility.*No individuals had taken a certified food manger exam and failed in the last year.
|
7/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violation(s) from the last inspection have been correctedFloor around the drain has been repaired. Contact said the floor area is also going to have a non-slick material installed around the drain and touch ups on the floor in front of the rotisserieObserved good handwashing by staff during the inspection
|
4/23/2014 | Routine Reinspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The laminate flooring has been repaired; but the pitted cement around the drain has not. Need to repair the floor to prevent pooling water and facilitate proper cleaning of the floor.
|
3/13/2014 | Routine Reinspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor pitting around the floor drain in front of the 3 compartment sink. Need to repair so floor is smooth; sealed and easily cleanable. The floor in front of the threshold to the sink room is torn along the seams of the laminate flooring. Water was seen leaching out of the floor when this area when pr4essure was applied. Need to repair/replace the laminate flooring to prevent water pooling and to create a surface that is smooth; sealed and easily cleanable.Observed lose; rusted or missing coving throughout the facility. In this area; the following areas need repairs: Need to adhere the metal plate behind the display fridges to the unit and the coving under the 3 compartment sink.
- General Comments that relate to this Inspection
Handsinks clean and stocked3 compartment sink 200-300 ppm QuatMeat slicers cleanAll display fridges <=41fFreezer <=0FAll food items on display were between 39-42FFood storage goodReviewed process for using unsold chicken to make chicken saladWalk-in fridge <=41FAll food items in hot holding 139-157FReviewed temperature logs for the day Reminder: Ensure all produce sold is from a State of Nevada; Department of Agriculture certified producer or certified from the origin of production. This includes any produce from small farms; community gardens; etc.
- SECTION XVII: ABATEMENT DATE
Floors: 14 days from today; 3/10/14
|
2/24/2014 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Handsink next to prep area and plastic wrap machine need to be separated by a splash guard to prevent cross contamination.
- General Comments that relate to this Inspection
Handsinks clean and stocked Food storage goodpotato salad 41FFried chicken 151FAll deli meat dated when openedMeat slicer clean 3 compartment sink 200 ppm Quat Floor near floor drain in front of 3 compartment sink is becoming worn and pitted. Will need to be replaced or repaired in the next year to maintain a smooth and cleanable surface and facilitate proper cleaningCaulking on three compartment sink throughout facilities and mop sinks are starting to become worn. If caulking becomes excessively worn; is missing or becomes moldy it will need to be replaced.
|
5/13/2013 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
Kim Martinez needs to have her Washoe County Certified Food Protection Manager course taken and card applied for.
- General Comments that relate to this Inspection
Temped fried chicken cooling the night before at recorded temperatures of 39-41 F.Cold holding deli unit with record temperatures between 37-38 F. All violations corrected at time of reinspection except for CFPM requirement. This facilty has 4 permits; 4 other employees at facility have their Washoe County Food Protection Manager certifications.
|
4/27/2012 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed fried chicken that was cooled overnight in walk in cooler with recorded temperatures of 46-53 F.* 40 pounds of fried chicken voluntarily discarded.Reviewed with operators to cool fried chicken rapidly in a single layer. DO NOT cover chicken. Foods must be cooled in a two step cooling process: 1) Cool foods rapidly from 140 F to 70 F within FIRST TWO HOURS and than 2) Cool from 70 F to 40 F within 4 hours. The first requirement must be met to ensure foods have rapidly cooled. Using a single layer system will increase surface area of food for rapid cooling. Consider using ice/water baths for cooling of whole rotisserie chickens. Do use a cooling study to make sure you are meeting the 2-step cooling requirements and remember not to cover foods when cooling.
- [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 case where whole deli cuts and blocks of cheese are stored with recorded temperatures between 46-53 F. All food was moved to walk in cold holding unit recorded at 38 F.DO lower thermostat at cold holding salad case. Recorded temperatures of food in case temped between 42-44 F. * Refrigeration vendor was called on site at time of inspection and was observed servicing deli cases. DO NOT USE CASES UNLESS FOOD CAN PROPERLY COLD HOLD AT 40 F OR LOWER. Deli may use walk in unit to transfer and store all food.
- [3] CFPM or person in charge present; certificates posted as required
Please have a Washoe County Certified Food Protection Manager assigned to Deli department who is at least a 30 hour employee within 30 days (by 05/24/12). Deli is in need of an CFPM and will be the active manager in food safety and control.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.Observed sanitizer water at 3rd bay with inadequate level of Quat sanitizer and water visibly dirty. Do change sanitizer water when sanitizer has become dirty and test for appropriate concentration.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Rotisserie chicken @ 167 F; turkey breast @ 176 F and fried chicken between 142-144 F.Cold holding temps. recorded:Turkey @ 47 F; roast beef slices @ 46 FSoft and hard cheesed between 42-45 F and cold holding deli case foods temped between 42-44 F. All food in hot holding is discarded within 4 hours except for fried chicken which is cooled and repackaged for next day sales. Do probe hot foods to ensure proper hot holding at 140 F or higher. This also applies for cold holding of food. Thermometers that are on units record only ambient air temperatures. Temp foods across cold and hot holding units to ensure proper food holding temperature periodically throughout day. Consider creating a hot holding and cold holding temperature logs of temped foods and not just a mere check of equipment thermometers.Do replace the liquid soap dispenser at front counter handsink. The dispenser does not dispense soap well.
|
4/24/2012 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
Cold holding deli display case with recorded food temps. between 38.3 F - 40 F.All violations corrected at time of reinspection.Reviewed temp. logs; all checked OK.
|
3/11/2011 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Temped foods between 44 - 46 F. Potato salad; baked beans; chicken salad; coleslaw and macaroni salad temped with thermocouple.All food to be removed from deli case at end of operating day and stored in cold holding reach in reefer overnight. * Vendor called to repair unit on 03/10/11; Thursday morning.Do get an accurate thermometer to monitor cold holding at 40 F or lower.
- General Comments that relate to this Inspection
Cold holding case observed not cold holding properly. Ambient air temperature recorded at 42 f with thermocouple. Health inspector allowed operator to continue to use cold holding case. Store manager will monitor temps. every two hours. If food temps. go above 45 F; do use ice and water baths under all food displayed in cold holding deli case. Do document temps. of all food on temp./time log. A reinspection is required and a reinspection fee will be assessed. All other violations observed corrected.
|
3/9/2011 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Observed salad recorded at 58 F. Salad was made 15 minutes prior to placing into display case. Salad was transferred to walk in reefer for cool down. Discussed with operator to display food in smaller amounts and not mounded high on a platter. Food is also displayed on a plastic pedestal. Do place food directly on the cold holding plate inside display case to maintain food temperature at 40 F or lower. All other cold holding foods temped between 41-45 F. Do lower temperature to cold hold foods at 40 F or lower.
- [2] Wash; rinse water: clean; proper temperature
190) Three compartment sink rinse water observed dirty/cold. Rinse water must be clean and contain water of warm temperature.Observed sanitizer water at three compartment sink visibly dirty. * Corrected on site. Reviewed with operator that Quat sanitizer should be changed when water has become visibly dirty or at least once every 2 hours.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed inaccurate thermometer at deli case. Do place a hot holding thermometer in fried chicken display case and monitor hot holding at 140 F or higher. Temped fried chicken between 131-135 F. Thermostat was raised. Do monitor temps. by probing chicken with stem thermometer.Reviewed temp. logs for both hot holding and cold holding . All checked OK.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels. All chemicals properly stored and labeled.Discussed with operator to use metal food service equipment to cold hold foods in display case. Metal such as stainless steel is a better conductor of cold. Do maintain food temperatures to be at 40 F or lower.A reinpsection is required.
|
3/3/2011 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection thank you.Cold holding temps. recorded:Fiesta chicken salad @ 33.8 F; pesto pasta @ 31.2 F; deviled egg salad @ 34.4 F; crab salad @ 35.4 F.Hot Food temps. recorded:Teriyaki wings @ 148 F; fried chicken between 145 - 147 F.Discussed with operator to move rotisserie chickens to center of hot holding unit to maintain hot holding at 140 F or higher.
|
4/6/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks properly stockedObserved handwashingRefrigerated cases 26-30FOrzo salad 37FTurkey 34FBologna 36FRotisserie chicken 175Slicer cleanQuaternary ammonia in sanitizer bucket ~200-400 ppm Discussed cooling of left over rotisserie chickensGood date marking/product rotation and separation of raw and ready to eat foods in walk inWalk in 38F
|
2/25/2009 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove string at three-compartment sink. All surfaces shall be smooth and easily cleanable.Facility shall repair bare wood next to the hot case. All surfaces shall be smooth and easily cleanable.Facility shall repair/replace base coving near employee handsink.
- General Comments that relate to this Inspection
Notes:Hot-holding checked good; chicken wings holding at 141 degrees; chicken breast holding at 143 degrees.Cold-holding checked good; potato salad observed at 37 degrees; pasta salad checked at 36 degrees.Three-compartment sanitization checked at 200-300ppm quatinary ammonia.All products in walk-in refrigeration properly stored; labeled; and rotated. Ambient temperature at 39 degrees.Handsinks properly stocked with sanitary towels and soap.Please ensure chicken breast in public hot-holding case are never left more then four hours.
|
6/3/2008 | Routine Inspection 1st | 99 |
Restaurant representatives - add corrected or new information about Save Mart Deli #558, 565 E Prater Way, Sparks, NV »