- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed metal scoop used in produce department for fresh garbanzo beans visibly dirty with food debris buildup. Facility shall clean and sanitize all in use scoops and other utensils such as tongs on a regular and routine basis. Use the 3 step cleaning process: Wash all food service equipment with detergent in water; then a clear water rinse followed by a kill step: sanitizer of chlorine at the proper concentration between 50-100 ppm or Quaternary Ammonia at levels between 200-400 ppm. Any in-use food service utensil shall be washed; rinsed and sanitized at least once every 4 hours. Consider acquiring an adequate supply of scoops; tongs; etc to be used in a day's operations and properly wash and sanitize all equipment at end of day.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no sanitary disposable towels in women's restroom. Please provide a paper towel dispensor in employee break room at handsink. Currently; disposable towels are stoerd in a covered cabinet. Please store paper towels so that they are easily accessible.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
320) Garbage enclosure area is dirty. Clean thoroughly to prevent vermin harboarge.Observed garbage enclosure dirty with loose food debris on ground and lid to garbage dumpster open. Discussed with operator to have loose garbage picked up and placed inside garbage dumpster and routinely have dumpster enclosure pressure washed to prevent vermin attraction. * This is a repeat violation from 2014.
- General Comments that relate to this Inspection
Cold holding units checked OK and the following units were recorded:0 F reach in freezers; dairy case @ 36 F; dairy walk in @ 38 F; chicken meat bunker @ 38 F; -10 F walk in freezer and 38 beef bunker. Eggs cold holding at deli case temped at 41.8 F. Dairy dates current. Lights shielded where required. Management staff does a temperature check of cold holding units 3 times a day. Cold holding units are tied to an electronic monitoring system which alerts management if cold holding fails. Open meat display cases are broken down every 2 weeks and proprly washed; rinsed and sanitized. Employee breakroom checked OK; clean and organized. Lockers provided for employees. Reviewed with operator to have all employees store their personal artifacts including food separate from the operations of the business.
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8/19/2015 | Routine Inspection 1st | 94 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed outside dumpster with excessive garbage on ground inside dumpster enclosure. Observed lid to dumpster open. Keep lid closed when not in use to prevent vermin attraction. Discussed with operator to secure dumpster to prevent dumpster diving. Trash is picked up 5 times weekly by Waste Management. Store is considering recycling program for produce and other recyclable waste. Do contact Rick Sanchez with Washoe County Health Solid Waste Program for information at 328-2434.
- [5] Necessary toxic items properly stored; labeled; used
Observed 3 spray bottles not labeled to its chemical contents stored throughout grocery store. Observed 2 spray bottles and ant bait stored next to food and food contact surfaces. * Corrected on site. Operator labeled all bottles and moved chemicals on bottom shelf and moved clearance/marked down foods above. Do store all chemicals away from food and food contact surfaces.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Please have all employees store personal belongings and drinks separate from operations of the grocery store. Use lockers provided and store all personal drinks covered with a lid provided.
- General Comments that relate to this Inspection
Cold holding units checked OK < 40 F.
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9/18/2014 | Routine Inspection 1st | 93 |
- [5] Water sources: safe; hot & cold under pressure
Observed no hot water at all handsinks and prep sinks for grocery store. Public restrooms; employee break room handsink and produce department handsink and 3 compartment sink observed without running hot water. Facility must have hot water.Grocery store called Superior Electrical and Plumbing during site visit. A repair technician will be on site today within the next 3 hours to provide hot water to facility; ETA 8 PM. Please call Kim at 328-2682 when hot water has been restored to facility.Facility must have hot and cold water under pressure in order to remain operating under active health permit. Please report any interuptions in hot water service to health authority immediately. Do not operate without hot water. This is a condition of your health permit and is a critical violation that warrants automatic suspension of health permit. Grocery store manager has made immediate call to have hot water repaired and health inspector will allow store to remain open on the condition that an immediate phone call is made to health inspector on the status of hot water once technician has made site visit for repairs. A reinspection is required.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [1] Rooms clean; lockers provided; facilities clean; properly located
Observed employee breakroom dirty. Please clean heavily soiled microwave and wipe down dining table of all visible soil. Employees must keep breakrooms clean and sanitary to prevent possible cross contamination. * Corrected on site.
- General Comments that relate to this Inspection
All cold holding units checked OK and within regulation. Cold holding temperatures recorded:Cheese case @ 33.1 F; Milk case @ 38 F/dairy dates current. Walk in freezer @ -20 F. All food properly stored off ground. Lights shielded throughout store. ***Please replace the non working lights in ther reach in freezer across from the cold beer reach in unit. All ice is manufactured and prepackaged.Thermometers present in all cold holding units. Reviewed with operator to wash; rinse and sanitize all metal scoops used in produce department. Hot water must be used at 3 compartment sink.
- General Comments that relate to this Inspection
Hot water has been corrected at time of reinspection. An element was burned out and has been replaced. Observed both hot and cold running water at handsinks in facility.Please have Mr. Gary K Land post his Washoe County Certified Food Protection Manager Certificate on site in a conspicous spot of facility. The manager's office will suffice.
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11/21/2013 | Routine Inspection 1st | 94 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall ensure every handsink has soap and towels for effective handwashing; observed produce handsink without sanitary towels and employee breakroom handsink without soap and towels.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration and freezer temperatures checked within regulation; dairy walk-in unit checked at approximately 36F. (dairy case much cleaner than last year; good job)Food storage and date marking codes on potentially hazardous foods checked good.Facility has regular licensed pest control; no activity observed.All ice-bags commercially pre-packaged.
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7/12/2012 | Routine Inspection 1st | 98 |
- [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. List of instructors provided to Store Manager.***same violation noted on 2010 Health Inspection***
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration and freezer temperatures checked within regulation; dairy walk-in checked at 35 degrees ambient temperature. All refrigeration alarmed for temperature control.***No fruit/produce slicing on-site***Facility has regular Licensed Pest Control.Restrooms checked clean and stocked with sanitary towels and soap.Inspector will verify Certified Food Protection Manager compliance within 30 days.
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7/7/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**All violations observed during the inspectionWalk in freezer condensate issue is fixedCertified Food Manager ok-notified that CFM is expiring in March 2011-List of instructors provided
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6/25/2010 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFM since opening. Facility must have one full time certified food manager on staff at all times. List of instructors provided.
- [1] Installed; maintained
Walk in freezer has large amount of frozen condensate on ceiling. Unit must be maintained to eliminate the potential for waste water to contact food product.
- General Comments that relate to this Inspection
Hand sinks stockedProduct stored correctlyAll refrigeration functioning at proper tempsFacility cleanIce is from Glacier**Discussed process of put product away with manager. Emphasized the need to store products that require temperature control first.
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3/4/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Paper towel and soap dispensers to be installed and covered waste receptacles to be provided in each stall of women's restroom prior to opening per mgmt.Plans to open 6/10/09.Riisk category 2 assigned; Facility must have one Certified Food Protection Manager on staff full time by 8/20/2009.
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5/20/2009 | Opening Inspection | 100 |
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