- General Comments that relate to this Inspection
NOTES:MEAT AREA VERY CLEANALL DISPLAY WAS BELOW 39 DEGREE F ICE MACHINE JUST FOR DISPLAYTHREE COMP SINKREFER AT 38 DEGREE F ALL PRODUCT PROPERLY STOREDALL TAGS ON HAND FOR SHELL FISHGLOVE USEHAND WASHING
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10/12/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-hand sink stocked and available-all display cases less than 40F; all product less than 40F-seafood walk in at 38F-shell fish tags in order-ice machine clean and scoop properly stored-sanitizer bucket at 300ppm quat-chemicals properly labeled and stored-food properly stored-equipment clean - discussed cleaning of the equipment with no issues noted-discussed employee health policy - ensure anyone with gastrointestinal illness (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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11/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Hand sinks stockedMeat walk-in at 38F; All meat product stored; packaged; dated and labeled properly - no cross-contamination issues observed-discussed process for cleaning/sanitizing grinder and slicer equipment with no problems noted-three-comp. sink sanitizer at 200 ppm quat.-chemical test kits available-display reach-ins at 34F-38F Seafood @ 38 f; Beef 38 f. -seafood walk-in at 38F -fish; shellfish less than 40F-observed shellfish tags; per operator - tags kept on-site. -ice machine clean (used for display cooler seafood); scoop stored properly-wiping cloth sanitizer buckets at 200 ppm quat-chemicals labeled and stored properly-food and single service items stored 6" above ground.Equipment clean and well maintained.
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11/20/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked*recommend obtaining second uncovered garbage container next to hand sink for paper towel disposal as lifting the cover of container after hand washing will re-contaminate hands.-meat walk-in at 38F; meats stored properly - no cross-contamination issues observed-discussed process for cleaning/sanitizing grinder and slicer equipment with no problems noted-three-comp. sink sanitizer at 200 ppm quat.-chemical test kits available-display reach-ins at 34F-38F -fish; shellfish; pork; chicken and beef holding at 33F-39F-seafood walk-in at 38F -fish; shellfish less than 40F-observed shellfish tags; per operator - tags kept on-site for 120 days-ice machine clean; scoop stored properly-wiping cloth sanitizer buckets at 200 ppm quat-chemicals labeled and stored properly-food and single service items stored 6" above ground-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/11/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked-meat walk-in at 48F *Per operator; walk-in just completed a defrost cycle. Ensure temperature returns to 40F and is maintained at 40F or less.-discussed cleaning/sanitizer procedures for cutting/grinding equipment with no problems noted-3-comp. sink sanitizer at 400 ppm quat-chemical test kits available-display reach-in at 33F-35F -fish; pork; beef; chicken all checked at 31F-38F-walk-in at 38F -fish at 35F-observed shell fish tags on-site-ice machine clean; scoop stored properly-wiping cloth sanitizer at 400 ppm quat-food and single service items stored above ground-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/19/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-walk-in 38F -raw beef 37F -raw chicken 38F-cutting room at 45F-foods properly stored - no cross-contamination issues noted-all waste meats and outdated meats go to Reno Rendering only-discussed cleaning/sanitizing procedures for grinding equipment with no problems noted-seafood walk-in at 37F-38F -fish 38F-ice machine clean; scoop properly stored-observed shell fish tags-three-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer bucket checked at 400 ppm quat-display reach-in 32F-35F -fish 35F-37F -beef 38F-40F -chicken 39F-40F-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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8/25/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-store display case at 30F-cutting room walk-in at 40F-meats stored properly - no cross contamination issues noted-all products stored 6" off the ground-discussed cleaning and sanitizing of slicing/grinding equipment with no problems noted-wiping cloth sanitizer bucket at 200 ppm quat-ice machine clean; scoop stored properly-observed shell fish tags-beef display case at 30F -steak at 37F -ground beef at 38F -sausage at 40F-chicken display case at 35F -chicken at 40F-display case lights shielded-chemicals labeled and stored properly-front walk-in at 34 F -shell fish at 37F-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness
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7/29/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Ice machine clean.-Ice scoop stored properly.-Wiping cloth sanitizer at 200 ppm Quat.-All lights properly shielded.-Reach-In 30F.-Three compartment sink OK to wash; rinse; and sanitize.-Shell fish tags observed.-Walk-In 38F.-Chill room 32F.-Hand sinks properly stocked.-All chemicals properly labeled and stored.-All items stored at least 6" off the ground.
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7/10/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Save Mart Meat #553, 525 Keystone Ave, Reno, NV »