- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed concrete floor in meat prep area with cracks and becoming rough in certain areas. Floor will need to be smoothed out and sealed. Correct by 12/1/15.
- General Comments that relate to this Inspection
Notes:Hand sink stocked and accessible.Walk-in at 38 f. All food products stored properly and are in packaged containers. Floors clean.Meat display cases 38 f - Shrimp @ 35 f on ice; pork 38; beef 36 f and chicken 33 - 40 f. Front small walk-in at 36F Shell fish 36 f. A Chicken 36 f.Knives clean and stored in clean container. Ice machine clean; scoop stored properlyShell fish tags on-site and kept for well over 90 days. Well organized.Three-comp. sink sanitizer at 200 ppm quatChemical test kits available on hand - stored properlyFood and single service items stored 6" above groundChemicals labeled and stored properlyFloors and prep areas very clean and well maintained.
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9/28/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Hand sink stocked and accessible.Walk-in at 38 f. All food products stored properly and are in packaged containers. Floors clean.Meat display cases 38 f - Shrimp @ 35 f on ice; pork 38; beef 36 f and chicken 33 - 40 f. Front small walk-in at 36F Shell fish 36 f. A Chicken 36 f.Knives clean and stored in clean container. Ice machine clean; scoop stored properlyShell fish tags on-site and kept for well over 90 days. Well organized.Three-comp. sink sanitizer at 200 ppm quatChemical test kits availableGFood and single service items stored 6" above groundChemicals labeled and stored properlyFloors and prep areas very clean and well maintained.
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9/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Hand sink stocked and accessible.Walk-in at 38F-meat display cases 30F-37F -fish; pork; beef and chicken 34F-37F-front small walk-in at 36F -shell fish 39F -chicken 36FKnives clean and stored in clean container. -ice machine clean; scoop stored properly-shell fish tags on-site and kept for well over 90 days-three-comp. sink sanitizer at 200 ppm quat-chemical test kits available-discussed cleaning/sanitizing procedures for grinding equipment with no problems noted-food and single service items stored 6" above ground-chemicals labeled and stored properly
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12/4/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sink stocked-back walk-in at 38F-meat display cases 30F-37F -fish; pork; beef and chicken 34F-37F-front small walk-in at 36F -shell fish 39F -chicken 36F-ice machine clean; scoop stored properly-shell fish tags on-site and kept for well over 90 days-three-comp. sink sanitizer at 200 ppm quat-chemical test kits available-discussed cleaning/sanitizing procedures for grinding equipment with no problems noted-food and single service items stored 6" above ground-chemicals labeled and stored properly-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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1/31/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sink properly stocked-observed employee hand washing-bulk meat walk-in at 35F -raw beef 36F -raw chicken 38F-no cross-contamination issues noted - all raw product properly stored-discussed sanitizing procedures of grinding equipment with no problems noted-sanitizer in three-comp. sink checked at 200 ppm quat-chemical test kits available-front display reach-in at 34F-36F -fish 39F -steak 38F -ground beef 40F -chicken 40F-front walk-in at 35F -salmon 36F-observed shell fish tags-wiping cloth sanitizer bucket at 200 ppm quat-ice machine clean; scoop properly stored-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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2/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks properly stocked-cutting room at 40F-sanitizer in three-comp. sink at 200 ppm quat.-chemical test kits available-discussed cleaning and sanitizing of equipment with no problems noted-bulk meat walk-in at 38F-no cross contamination issues noted-food stored 6" off the ground-display reach-in at 32F -shrimp 35F -fish 34F-37F -ground beef 36F -chicken 39F-walk-in at 30F -shell fish at 34F-observed shell fish tags and records-ice machine clean; scoop properly stored-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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5/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-Hand sinks properly stocked-Cutting room walks-in at 30F-Meat product properly stored and labeled-Cutting equipment properly cleaned and sanitized-Three-compartment sink sanitizer at 200 ppm quat.-Wiping cloth sanitizer at 200 ppm quat.-Display reach-in at 20F -fish at 38F -shrimp at 37F -ground beef at 39F -steak at 40F -pork at 38F-Ice machine clean; scoop stored properly-Shell fish tags on-site and available-Chemicals properly labeled and stored properly
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2/27/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Quats sanitizer at 200 ppm. Check sanitizer with test strips daily.Clean and well-maintained area.
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2/5/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Save Mart Meat #556, 195 W Plumb Ln, Reno, NV »