- 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. vomitng; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Observed good hand washing.-Meat walk in cooler at 38F. All product stored correctly; organized and clean. Lights shielded.-Reach in cooler at 30F. Pork 37F; steak 37F; chicken 37F; shrimp 36F; calamari steak 36F.-Shell fish tags kept for at least 2 yrs.-Walk in cooler at butcher block area 36F. All product stored correctly; neat and organized. Lights shielded properly.-Observed proper chemical storage.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Sanitizer bucket at 300 ppm Quat.-Test strips available.-Cutting boards clean and smooth.-Prep surfaces clean.-Knives and meat slicer clean.*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.
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7/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected. Metal flashing on the back side of the display cases are starting to become loose; ensure these items are scured to unit.
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3/13/2014 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Need to repair coving in the following areas: adhere the FRB under the three compartment sink to joint with floor and wall and metal coving outside the fridges.
- General Comments that relate to this Inspection
Shellfish tags ok; kept on file for 3 yearsHandsink clean and stockedReviewed cleaning process for room and equipment. Facility used a bleach-based cleaner first; then rinses and then applies a Quat based sanitizer. All fridges <=41FFood storage goodAll ice under sea food is replaced at the end of the dayIce machine clean/scoop storage good. Recommend cleaning air filter on a routine basis. Ensure all shelving is free of dried liquids or saturated cardboard to prevent cross contamination of the meat.Contact has requested an electronic copy of all inspections conducted at this facility today.
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2/24/2014 | Routine Inspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Two of the three thermometers in the fish case are not working; were reading -5F and the ambient temperature read by thermocouple was 34F. Need to replace for accurate readings and cold holding monitoring.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the pipes; need to repalce or repair.
- [1] Installed; maintained
Observed a leak in the three compartment sink in the connection from drain pipe to first compartment. Need to repair or replace to prevent excessive water and mositure build up in the cutting room.
- General Comments that relate to this Inspection
Shellfish tags from the last 90 days available 3 compartment sink 400 ppm QuatFridges <=41FFreezer <=0FHandsinks clean and stockedMeat slicer and grinder clean Food storage good
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5/13/2013 | Routine Inspection 1st | 96 |
- [1] Original container; properly labeled
Please retain shellfish tags on site for 90 days. Observed several shellfish and fish invoices with no matching shellfish tags.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide accurate Chlorine chemical test kit for chlorinated sanitizer.Observed chlorine spray sanitizer with no recorded levels of chlorine.Discussed with operators to test chlorine sanitizer on a daily basis to be at levels between 50-100 ppm. Chlorine sanitizer should be made fresh daily and changed at least once every 4 hours or more frequently when sanitizer becomes visibly dirty.
- [1] Storage; handling of clean equipment / utensils
Improper storage of dirty meat slicer with clean styrofoam meat trays.Do not store dirty equipment with clean equipment.
- General Comments that relate to this Inspection
All cold holding units checked Ok and recorded below 40 F.Lobster tank is cleaned and sanitized quarterly by third party vendor. Water is from an approved source;Cold holding temps. recorded:Chicken breasts @ 38 F; salmon @ 36 F; pork chops @ 38.7 F and beef steaks @ 38.7 F.Quat sanitizer recorded at 200 ppm.Chlorine floor cleaner was tested and recordable amounts of chlorine observed.Meat slicer is properly cleaned and at appropriate times.Discussed with operator exclusion for gastrointestinal illnesses. Employees shall not return back to work until 48 hours from time of last episode.Reviewed cleaning and sanitizing procedure for shaved ice used for meat display case. Ice machine is cleaned monthly. Do remove front access panel and clean filter and any other visible soil buildup.
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4/24/2012 | Routine Inspection 1st | 96 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed meat slicer with dried food. Facility shall clean meat slicer after each use.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observed inaccurate thermometers in reach in meat display case. All food temped < 40 F.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed shelves in meat and seafood display case showing signs of rust. Facility shall refinish shelving to be smooth; and easily cleanable.Do remove all rusted areas and seal by refinishing or repainting shelving.
- [1] Installed; maintained
Observed leak at Quat sanitizer dispenser. Repair leak so water does not drip onto floor.
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F. Hamburger temped @ 37 F. Fish @ 32 F.2nd CFPM is David L Hughett M090226 exp. 03/30/14Reviewed shellfish tags. Meat department retains 1.5 years of records. Reviewed with operator how to properly calibrate stem thermometer. Do use icewater bath and calibrate stem thermometer to 32 F. Probe foods for proper cold holding at 40 F or lower until accurate thermometers are acquired. Observed good handwashing.
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3/3/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:CFPM update only.No site visit.
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6/7/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection - thank you.Cold holding temps. recorded:Scallops @ 38.2 f; crab spread @ 38.2 F; chuck @ 38.2 F; ground beef 42 F; ground pork @ 34.5 F and chicken tenders @ 39.2 F.Walk in unit @ 30 F.Quat sanitizer recorded @ 300 ppm.Reviewed employee sick policy; all checked OK.All food properly stored. Reviewed cleaning process of meat slicer and cutting equipment; all checked OK.Meat manager is taking CFPM course on 04/07/10. Jon Paul will call Health Department when course has been completed to update CFPM requirement.Facility shall repair leak at hose unit and install accurate thermometers in cold holding cases.
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4/6/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All handsinks properly stockedObserved employee handwashingWalk ins 31F; 32FSteak 36FRaw shrimp 33FSalmon 32F
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2/25/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Certified Food Protection Manager update:Robert D. AtkinsonM08062509/29/2013
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10/7/2008 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Shall clean fan guard units in walk-in refrigeration unit in Fish Department.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Daryle Atkinson will need to take ServSafe within the next 90 days. The current certification will expire on 09/29/2008.Cold-holding checked good; steak @ 37 degrees; chicken @ 36 degrees; pork @ 37 degrees.Meat Department currently uses chlorinated Kay cleaner on cutting boards. Sanitization at three-compartment sink in Meat and Fish Departments checked at >200ppm quatinary ammonia.All handsinks and restrooms properly stocked with sanitary towels and soap.Shellfish tags maintained on file for a minimum of 90 days.
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6/4/2008 | Routine Inspection 1st | 99 |
Restaurant representatives - add corrected or new information about Save Mart Meat #558, 565 E Prater Way, Sparks, NV »