- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stockedDiscussed importance of handwashingDiscussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill w/ gastrointestinal illness or sore throat w/fever are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-chicken 36 f; sausage 34 f; shrimp 35 f; turkey 34 fShellfish tags kept 90 days minimumQuat sanitizer at 200 ppmTest strips on siteNo other CFPM's. No class failures.
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12/14/2015 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop sitting on top of trash can lid. Ensure ice scoop is stored in clean and sanitized container or in ice with handle up. 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 broken apart nightly to be cleaned and sanitized-cold holding display cases - temps all 39F or below-walk in cooler at 32F-all refrigeration cases on electronic monitoring-shell fish tags in order-sanitizer buckets available at 400ppm quat-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 | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS - BEEF 39F; FISH 36F. SCALLOPS 38F.SHELL FISH TAGS ARE KEPT FOR 90 DAYS.CLEAN AND SANITIZE CUTTING BOARDS IN BETWEEN DIFFERENT KINDS OF MEAT.
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4/23/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Meat walk-in cooler at 32 F. Meat processing room at 48 F; keeping room between 45 F and 50 F allows for general cleaning and sanitizing of room once every 16 hours. Meat equipment is cleaned and sanitized between different meat species as well. Quats sanitizer checked at 300 ppm concentration in 3-compartment sink.Noted shell stock tags for clams; mussels and oysters beingkept with corresponding products. All tags are retained after products are sold out and retained more than 90 days thereafter as required.Noted hand sinks in prep areas stocked and functionalNoted meat and seafood department areas to be kept very clean in general.
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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 (adjust hot water in meat cutting room as water is very hot). Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; fever; jaundice) are excluded for at least 48 hours after symptoms stop.Temperatures good-london broil 33 f; ribs 35 f; salmon 34 fRecommend replacing thermometers in coolers to easier to read type.Shellfish tags kept for 90 days minimumSanitizer bucket at at 200 ppm quatFacility clean and well kept
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2/24/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall repair/replace sanitary towel dispenser in seafood preparation area; this sanitary towel dispenser is not functioning properly.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility cleans grinders immediately after each use; all parts are washed rinsed and sanitized in the three-compartment sink.Shellfish tags are on file for >90 days...All cutting boards and surfaces cleaned throughout the day with sanitizer and Kay Chlorinated Cleaner.Cold-holding checked good; mahi-mahi at 35 degrees; salmon at 34 degrees; and snapper at 34 degrees.All seafood cases holding well below 40 degrees.please ensure all light shields have end caps*********
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8/16/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from 6/15/2009 complete.Certified Food Protection Manager Update:Lisa M. Krause07/27/2014M090550
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8/24/2009 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager registered with Washoe County Health District within 30 days.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; salmon at 34 degrees; tuna at 33 degrees; and scallops at 35 degrees; steaks at 37 degrees.All shellfish tags on file for more than 90 days.All cold-holding refrigeration checked well below 40 degrees ambient temperature.All handsinks properly stocked with sanitary towels and soap.Kay Chemical quatinary ammonia checked at above 200ppm.Facility uses approved chlorinated block cleaner on all cutting boards.
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6/15/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Handsinks properly stockedWalk in refrigerator 34F; 35FReach in refrigerators 24-34FGround meat 38FScallops 34FChicken 39-41FWalk in freezer 0FAll items stored properlySanitizer in 3 comp sink ~200-400 ppm Quaternary ammonia
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3/11/2008 | Routine Inspection 1st | 100 |
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