- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Meat department clean and organized.-Cutting boards clean and smooth.-Food contact surfaces ie. knives; counters; band saw; meat slicer were clean.-Discussed procedure when using the band saw. The band saw is broken down nighlty to be cleaned and sanitized. Also; the band saw is cleaned between cutting different types of meats ie. beef; pork. The meat room is kept at 50F.-Facility keeps shell fish tags for 90 days. Facility only carries shell fish when on add.-Sanitizer bucket at 200 ppm Quat.-Food items stored correctly at least 6 inches off floor.-Foods stored correctly on proper shelves and separated.-Meat case at 20F.-Facility takes internal temperatures of chicken and ribs before placing in hot holding case. -PCO is Bonanza who comes monthly. No signs of pests or vermin.-Restrooms clean and stocked.-Handsinks clean and stocked.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Observed proper storage of foods at least 6 inches off ground.-Observed proper chemical storage.-Produce reach in cooler at 40F.-Dairy and lunch meat reach in cooler at 32F.-Reach in freezer at -30F. All product frozen.-PCO comes in monthly; Bonanza. No signs of pests or vermin.-Walk in cooler at 38F.-Sanitizer in produce at 300 ppm Quat.-Hand sink clean and stocked.-Lights in walk in coolers shielded.-Store is clean and organized.-Restrooms clean and stocked.-Separate employee area for food and personal items good.
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6/17/2015 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed cutting board in produce department badly pitted and groved. Ensure that cutting boards are smooth and easily cleanable. Other side of board in good shape and was flipped over for use. Corrected.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors in back produce room in need of cleaning; especially behind sinks and behind ice machine. Clean these and other hard to reach areas on a more routine basis.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed 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.Meat walk-in cooler at 29 f-beef 33 f-pork 35 fShellfish tags kept for 90 days minimum as requiredDiscussed wash; rinse; and sanitize procedures - goodQuat sanitzer at 200 ppm. Test strips available.Store is older and in need of repairs. Continue to make progress on areas that need attention especially areas with holes that need to be sealed and areas that need to be cleaned and painted (especially those areas near food prep areas.)
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.All coolers at 40 f or belowAll freezers at 0 f or belowObserved good food storageFacility has routine pest control through Bonanza.Store is older and in need of repairs. Continue to make progress on areas that need attention especially areas with holes that need to be sealed and areas that need to be cleaned and painted.
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4/24/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Meat walk in cooler at 30 fMeat cases at 30 fMeat display freezer at -8Tri tip hot holding at 160 fDiscussed importance of handwashing between handling raw product and cooked product.Reviewed temp logs for chicken/ribs/tri tip - goodDiscussed wash; rinse and sanitize procedures - sanitizer at 400 ppm quat. Test strips on site.Facility is older and needs maintenance throughout many areas. Prioritize areas of repair and continue to make progress on these areas.
- General Comments that relate to this Inspection
No violations noted.Notes;Restooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Dairy cooler at 38 fDeli cases at 37 f; 38 f; 38 fFreezers at 0 f; -10 fEgg case at 40 fProduce cooler at 38 fDiscussed wash; rinse; sanitize procedures for produce. Quat test strips on site.Pest control monthly by BonanzaFacility is older and needs maintenance throughout many aeas. Prioritize areas of repair and continue to make progress on these areas.
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3/28/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Thermometer of meat processing room at 50 F. Ambient temperature ok; cleaning and sanitizing of room at less than 16-hour time periods.Large meat walk-in cooler 34 F.Bloom Box meat refrigerator 30 F.Noted hand sink stocked and functional.Quats sanitizer from dispenser at 3-compartment sink checked at 200 ppm conecntration.Meat walk-in freezer at 0 F.Rotisserie chicken at 160 F in hot case. Temperature of chickens in monitor and recorded every 2 hours. Temperatures on log for this day at 146 F to 160 F.
- General Comments that relate to this Inspection
Dairy walk-in cooler at below 40 F. All refrigerated units at 40 F or below.Grocery walk-in freezer at 0 F.Dates checked on food products; infant formula and baby food products were current.Noted hand sinks in produce prep room and in restrooms stocked and functional.Noted outside refuse area in clean condition.
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6/19/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Dairy walk-in cooler at 38 F. Produce walk-in cooler at 38 F.Walk-in freezer at 0 F.All refrigerated meat; dairy and deli cases were at below 40 F.Noted hand sink in produce prep area and in both restrooms stocked and functional.Dates checked on food products; baby food products and infant formulas were current except for very few products that had recently expired; these products removed from shelf.
- SECTION XVI: GENERAL COMMENTS
Small meat walk-in cooler at 30 F. Large meat walk-in cooler at 32 F.Meat processing room at 50 F. Food equipment is cleaned and sanitized at less than 16 hours intervals; ok.Meat walk-in freezer at 0 F.Noted hand sink stocked and functional.Hot holding unit for rotisserie chicken at 143 F. Product temperatures in hot holding are monitored and logged throughout day.
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5/27/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the previous routine inspection conducted on 7/7/2010 have been corrected.Ambient temperature of deli and dairy cases at 34 F to 37 F.Produce walk-in cooler at 38 F
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7/9/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Ambient temperature of deli and dairy cases at 50 F to 54 F; per technician on site; cases are on defrost cycle. Defrost to be adjusted to maintain temperature of cases at 40 F or below.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Provide exterior rear door with sweep to seal opening below door to prevent entry of vermin.
- [1] Lighting provided as required; fixtures shielded
Noted most light tubes for produce cases not properly enclosed in shields since most end caps are missing. Provide proper shields with end caps.
- General Comments that relate to this Inspection
Ambient temprature of meat cases were all below 40 F.Main meat walk in cooler at 34 F. Small meat walk-in cooler 38 F.Walk-in freezer at 0 F.Quats sanitizer checked at 200 ppm in sanitizer bucket.Meat processing room at 54 F; room kept at 50 F most of the time per mgmt.Hot case with rotisserie chicken; chicken wings and ribs at 150 F.Noted hand sink stocked and functional.
- General Comments that relate to this Inspection
Temperature of all aisle freezers at 0 F or below.Dates on products checked were ok.Noted hand sinks in produce room and in restrooms stocked and functional.Noted area where dumspter located outsided to be clean.
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7/7/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Walk in @ 38 f; All food products stored properly.Freezer 0 f; All food frozen.Meat display 37 f; All food stored properly.Shell tags on file.Meat area clean.Kinves and equipment clean.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 fFreezers @ 0 f all food frozen.Refrigerator 35 - 40 f. All food products stored properly.All aisles and Floor clean.Can products - date current and no damages.Warehouse area - Clean and organized. All food products have current dates.Bob Dalhaus has just been renewed for Serv Safe.
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12/18/2009 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Several refrigeration units missing thermometers. Locate thermometers to help monitor refrigeration temperatures.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Caulking on handsink in men's restroom badly worn. Re-seal handsink to ensure smooth cleanable surface.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsink and restrooms properly stockedWalk-in cooler at 38 degrees FBeef sirloin at 38 degreesBacon at 36 degrees FMeat case at 36 degrees FDiscussed temperature logsDiscussed importance of good handwashing
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedFreezer case at -10 degrees FProduce walk-in cooler at 35 degrees FDeli case at 34 degrees fFood storage good
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8/20/2008 | Routine Inspection 1st | 98 |
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