- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPLACE TORN DOOR GASKET AT SANDWICH PREP REACH-IN TO ENSURE PROPER SEAL OF UNIT.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT HANDSINK IN PRODUCE AREA. MUST ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.DID NOT OBSERVE ANY BARE HAND CONTACT WITH READY TO EAT FOODS.ALL FOOD PROPERLY STORED.DISPLAY CASES ARE GOOD.NO PEST CONTROL ISSUES.SANITIZER BUCKETS GOOD AT 200PPM QUAT.NO EMPLOYEE HEALTH ISSUES.FACILITY HAS NOT HAS ANYONE FAIL CFPM TEST IN THE LAST YEAR.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.DID NOT OBSERVE ANY BARE HAND CONTACT WITH READY TO EAT FOODS.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FACILITY COOLS DOWN ROTISSERIE CHICKENS AT THE END OF DAY BY SHREDDING CHICKENS AND PLACING IN WALK-IN COOLER.ALL FOOD IS PROPERLY STORED AND LABELLED.FOOD TEMPS ARE TAKEN EVERY 2 HOURS.SANITIZER LEVELS IN 3-COMP SINK AND BUCKETS GOOD AT 200PPM QUAT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS.FACILITY HAS NOT HAD ANYONE FAIL A CFPM TEST WITHIN THE LAST YEAR.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE.ALL REFRIGERATION AND FREEZER CASES ARE MONITORED FOR TEMPERATURE AND ALARMED IF TEMPERATURE GETS TOO HIGH.ALL FOOD PROPERLY STORED AND ROTATED.ALL USE BY DATES ARE CURRENT.CUT MELONS ARE PROPERLY REFRIGERATED AT 40F AND BELOW.NO PEST CONTROL ISSUES.ALL SHELVES IN GOOD ORDER.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.SHELL FISH TAGS KEPT FOR AT LEAST 90 DAYS.COLD HOLIDNG IN SEAFOOD CASE AT 39F AND BELOW.EQUIPMENT IS PROPERLY CLEANED AND SANITIZED INBETWEEN DIFFERENT SPECIES OF MEAT.NO PLUMBING ISSUES.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL PROBLEMS.MEAT DISPLAY CASE IS MONITORED AND ALARMED.ADDITIONAL CFPM IS GREG HERRING M130629 EXP. 6/21/18FACILITY HAS NOT HAD ANYONE FAIL A CFPM TEST IN THE LAST YEAR.
|
9/16/2015 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
CLEAN THE GREASE BUILD-UP OFF OF THE SIDE OF THE STOVE TOP NEXT TO FRYER.
- [1] Installed; maintained
REPAIR THE LEAK UNDERNEATH THE 3-COMPARTMENT SINK AT BACK FLOW DEVICE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.DISPLAY CASES IN GOOD ORDER; TISSUE PAPER AVAILABLE FOR CUSTOMER USE.USES HIGH TEMP DISHWASHER IN DELI - GOOD AT 188F AT MANIFOLD.UTENSILS PROPERLY STORED.NO PEST CONTROL ISSUES.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.FINAL COOK TEMP OF FRIED CHICKEN WAS 187F-200F.GOOD HOT AND COLD HOLDING TEMPS - GREEN BEANS 145F; BAKED CHICKEN 153F; BURRITO 163F; BAKED BEANS 41F; TUNA SALAD 40F.HIGH TEMP DISHWASHER GOOD AT 188F AT MANIFOLD.NO PEST CONTROL ISSUES NOTED.NO EMPLOYEE ILLNESS ISSUES.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK IN PRODUCE AREA GOOD.ALL FOOD PROPERLY STORED AND ROTATED.ALL REFRIGERATION AND FREEZER UNITS ARE COMPUTERIZED AND SET UP ON AN ALARM SYSTEM TO BE NOTIFIED OF ANY PROBLEMS.PRODUCE DEPARTMENT DOES SLICE CANTALOUPE AND WATERMELON; THEY ARE HELD IN A COLD CASE AFTER SLICING.NO PEST CONTROL PROBLEMS NOTED.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.SHELL FISH TAGS KEPT FOR 90 DAYS.GOOD COLD HOLDING TEMPS - SCALLOPS 38F; SALMON 41FMEAT DEPARTMENT DOES PROCESS CHICKEN BUT AT THE VERY END OF SHIFT AND THEN WORK SURFACES ARE CLEANED AND SANITIZED.ALL USE BY DATES IN DISPLAY CASE IS CURRENT AND PROPERLY ROTATED.
|
6/30/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED;FOOD PROPERLY STORED.DISPLAY CASES GOOD.TISSUE PAPER AVAILABLE FOR DONUTS AND PASTRIES.FREEZER GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FOOD PROPERLY STORED.TEMP LOGS TAKEN ON DISPLAY CASES AND FOOD ITEMS MULTIPLE TIMES PER DAY. REVEIWED RECORDS AND NO ISSUES.3-COMP SINK SANITITZER GOOD - 200PPM QUAT.ALSO USES HIGH TEMP DISHWASHER AS A SECOND SANITIZING PROCESS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.CORRECT COOLING PROCEDURES IN PLACE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL FOOD PROPERLY STORED AND ROTATED.ALL USE BY DATES CURRENT AND MONITORED ON A DAILY BASIS.ALL FREEZER AND REFRIGERATION UNITS ARE ALARMED.PRODUCE PROPERLY STORED.FACILITY SLICES MELONS AND STORES THEM ON ICE.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.CHICKEN COMES IN ALREADY PROCESSED.COLD HOLDING TEMPS OF DISPLAY CASES GOOD - 40F-42FALL SHELLFISH TAGS KEPT FOR AT LEAST 90 DAYS.MONITOR USE BY DATES AND ROTATES PRODUCT IN MEAT CASES DAILY.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
|
8/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Freezer at -10 fQuat sanitizer at 200 ppm. Test strips on site.Facility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 34 f-ham 40 f-pasta salad 41 fSandwich prep unit at 30 f-turkey 39 f-cheese 40 fDeli case at 35 f-bologna 34 f-roast beef 37 f-turkey 36 f-tuna salad 35 f-macaroni salad 34 fHot holding temps good-chicken 146 f - 180 f-rice 155 fDiscussed final cook temps for chicken. Facility cooks chicken to 180 f minimum.Discussed cooling procedures - goodQuat sanitizer at 200 ppm. Test strips available.Facility clean and well kept*Cutting boards on hot case becoming worn/pitted and will need to be replaced soon to ensure smooth; easily cleanable surface.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Foodhandlers ill with gastrointestinal symptoms must be excluded for at least 48 hours after symptoms stop.All coolers holding at 40 f or belowAll freezers at 0 f or belowCoolers/freezers on automated alarm systemProduct rotated FIFOCode dates checked okFacility clean and well keptFacility has routine pest control through Bonanza
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrintestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Meat walk in coolers at 34 f and 32 fTemperatures holding at proper requirements-steak 40 f-salmon 32 f-white fish 34 f-scallops 35 fShellfish tags kept for 90 days minimumQuat sanitizer at 200 ppm. Test strips available.Discussed cleaning and sanitizing of equipment - goodFacility observed clean and well kept
|
6/27/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restroom and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure food handlers ill with vomiting and/or diarrhea are excluded for at least 48 hours after symptoms stop.Walk-in freezer at 5 f Sanitizer bucket at 200 ppmFacility clean and well keptGood food storage-Deborah's Certified Food Protection Manager Certification has expired. Unable to locate new certification within computer. Provide Certified Food Protection Manager.
- General Comments that relate to this Inspection
No violations noted.Notes:Restroom and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure food handlers ill with vomiting and/or diarrhea are excluded for at least 48 hours after symptoms stop.Hot holding temps good-Fried chicken 156 f; grilled chicken 158 f; burrito 147 fCold holding temps good-pot. salad 38 f; tuna salad 40 f; pasta salad 38 fDeli case 25 f-roast beef 38 f; pepperoni 40 f; cheddar 37 fSandwich case 30 fSanitizer bucket at 200 ppm quatHigh temp dishwasher at 150 f - wash; 180 f - rinseFacility clean and well keptMeat/cheese slicers should be broken down and cleaned/sanitized at least every 4 hours. Inspector will drop off FDA handout on cleaning/sanitizing meat slicers.
- General Comments that relate to this Inspection
No violations noted.Notes:Restroom and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure food handlers ill with vomiting and/or diarrhea are excluded for at least 48 hours after symptoms stop.All refers at 40 f or belowAll freezers at 0 f or belowFood storage goodFacility clean and well keptEnsure all staff labels chemical bottles with contents when not in original container to prevent misuse. Observed one bottle in janitorial area unlabeled.Greg's CFPM Certification has expired. Unable to locate new certification in computer. Provide Certified Food Protection Manager within 30 days.
- General Comments that relate to this Inspection
No violations notedNotes:Restroom and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure food handlers ill with vomiting and/or diarrhea are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 34 f; 38 f-chicken at 38 fSeafood case at 30 f-roughy 38 f; shrimp 39 fShellfish tags kept for 90 days minimumQuat sanitizer bucket at 200 ppmFacility clean and well kept
|
7/25/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Restrooms and handsinks properly stocked - Discussed importance of handwashingFreezer at -10 fFacility clean and well kept - remind staff to clean floor sink under soda rack more frequentlyFood storage good
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedNSF inspector has instructed staff to not place sanitizer bucket on the floor. Staff has been placing sanitizer bucket in handsink. Discontinue placing bucket in handsink as handsink must be accessible for handwashing at all times. NSF can contact Krista @ WCHD 328-6164 if necessary.Discussed importance of handwashing. Handwashing observed - goodDiscussed employee health policies. Employees ill with GI symptoms must be excluded for at least 48 hours AFTER symptoms stop.Temp logs taken every two hoursChicken 144 f; burrito 162 f; ribs 155 f; soup 145 fReach in cooler at 33 f-turkey 38 f Sushi case at 33 fDisplay case at 30 f-tuna salad at 37 f; roast beef 38 f; turkey 38 fCheese case at 28 f; 31 fFried chicken - final cook temp 201 f. Fried chicken wings pulled from frier at 80 f - 120 f. Temps were taken and employee reheated to 180 f. Ensure staff is diligent about taking temperatures to verify cooking procedures are working and food is reaching required final cook temp.Walk- in cooler at 38 fFood storage goodFacility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restooms properly stockedFood storage goodChemical storage goodFacility clean and well keptAll refers and freezers within acceptable temperature requirements
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing. Walk-in cooler at 34 f-pork chops 39 f; roast 40 fSeafood case at 30 f-salmon 38 f; prawns 33 fShellfish tags kept for a minimum of 90 days. Ensure tags stay with product until product is gone.Sanitizer bucket at 200 ppm quat. Changed every 2 hours or as needed.
|
7/12/2010 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Handsinks in women's and men's restroom in need of recaulking. Recaulk handsinks to provide a smooth; easily cleanable surface.
- [1] Installed; maintained
Handsink in meat cutting room loose. Recaulk handsink to ensure that it is secure and is smooth and cleanable.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stockedWalk-in freezer at 0 degrees FQuat sanitizer bucket at 200 ppm
- General Comments that relate to this Inspection
No violations noted.NotesHandsinks properly stocked. Remind staff to not block handsinks with sanitizer buckets.Hot holding temps good. Fried chicken at 160 degrees F; burrito at 156 degrees F; grilled chicken at 141 degrees F.Cold holding temps good. Tuna salad at 40 degrees F; roast beef at 37 degrees F; potato salad at 40 degrees F; cheese at 39 degrees F; sesame chicken between 50-55 degrees F. Sesame chicken had just been prepared 30 minutes prior. Instructed staff to continue to monitor to ensure product dropped below 40 degrees in required time period.Temp logs reviewed - goodAll coolers below 40 degrees FDiscussed importance of employee hygiene and employee health policies.*** High temp dishwasher gauges not working properly. Facility uses three compartment sink for washing; rinsing; and sanitizing dishware prior to using dishwasher. Repair gauges to ensure high temp dishwasher reaches required wash and rinse temps.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. However; soap dispenser in men's restoom is broken and soap is not conveniently accessible. Repair/replace soap dispenser or provide pump style soap ASAP to ensure proper handwashing.Food storage good.Chemical storage goodAll coolers/refer units below 40 degrees FRemind staff to return perishable products to coolers prior to leaving or if they are going to be away for an extended period of time.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Discussed importance of good handwashing and proper glove usage.Walk-in cooler at 30 degrees FChicken at 33 degrees F; beef steak at 34 degrees FShellfish tags kept for a minimum of 90 days for traceback purposesSeafood case at 40 degrees FSole at 34 degrees FChicken breast at 38 degrees FRecommend keeping temperature logs
|
8/10/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Handsinks properly stocked.All items stored properlyFreezer -18 degrees F.Very clean and organized.
- General Comments that relate to this Inspection
All refrigeration checked good at or below 40 degrees F.Chicken 41 degrees F.Chicken strips 142 degrees F.Rotisserie chicken 180 degrees F.All handsinks properly stocked. Dishwasher: wash 160 degrees F; rinse 180 degrees F.Quaternary ammonia in sanitizer bucket @ ~200-400 ppm.
- General Comments that relate to this Inspection
Milk walk in 38 degrees FRestrooms and handsinks properly stockedAll refrigerated coolers checked at or below 40 degrees FAll dates of perishables checked good.All items stored properly throughout store.Very clean and organized;
- General Comments that relate to this Inspection
Meat coolers in store: 30-32 degrees F.Pork chops 39 degrees F.Walk-ins 32-35 degrees F.Prime Rib 38 degrees F.Steak 39 degrees F.Seafood walkin 37 degrees F.Salmon 35 degrees F.Scallops 33 degrees F.Handsinks properly stocked.Quaternary ammonia sanitizer ~200-400ppm.
|
1/9/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Scolaris Food & Drug #24, 4788 Caughlin Pkwy, Reno, NV »