- [3] CFPM or person in charge present; certificates posted as required
Servsafe certificate not posted. Post Servsafe certificate for on site food manager for verification purposes.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Caulking behind several sinks growing mold. Remove caulking; clean and sanitize and replace caulking to maintain sanitary conditions.
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact areas need more detailed cleaning; including shelving; handles of doors; light switches; etc. Clean and sanitize and maintain to prevent potential cross contamination issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Several areas of floor tile need repair. Repair broken tile to maintain a smooth and easily cleanable surface.Floors could also use a deep cleaning underneath equipment and shelving. Clean and maintain to prevent potential pest harborage.
- General Comments that relate to this Inspection
All cooling done by blast chiller-logs maintainedLogs of cooking and cooling temperatures on site and maintainedObserved proper hand washing by employees-gloves worn for all ready to eat food handlingHand sinks stockedDeli meat cooler @ 38F-fixed that day - had been too cold-product temps ranged from 35F - 38FWalk in @ 40F-raw chx stored in separate corner from other foodsHot holding ok-bbq chx @ 140F-fried chx @ 142FDeli cold display ok-thermometer equipped - 40F-bruschetta pasta @ 39F-siracha chx salad @ 39F-mac salad @ 38FSanitizer spray bottles @ 300ppm quat-disposable cloths used for sanitizing3 compartment sink @ 300ppm Test strips available*Reviewed slicer cleaning with staff. Procedure is to wipe down with sanitizer cloth every time possible. Slicer is broken down and washed; rinsed; and sanitized every 4 hours. Staff was familiar with procedure.
|
10/1/2015 | Routine Inspection 1st | 94 |
- [1] Installed; maintained
A few plumbing issues were noted throughout the deli/bakery area:1- Floor sink was holding water in corner by walk in cooler. Repair order was in. No other drains affected. Repair to prevent standing water issues.2 - Drain line from proofer had been shoved against the wall so that it was not draining into floor sink; creating mold along the wall were it was dripping. Repair so that drainage is directed into floor sink.3 - Prep sink drain in bakery area was leaking. Repair leak to prevent standing water issues.
- General Comments that relate to this Inspection
Hand sinks stockedRefrigeration okWalk in @ 40F-cooled chickens @ 40F-raw chicken stored in separate corner of refrigeratorCold display cases @ 39F-potato salad @ 39F-mac salad @ 39FHot holding ok-fried chicken @ 155F-all items ranged from 140F - 160FRotisserie chickens @ 145F-held for 4 hours and then cooled for use in later products-checked every two hoursAll cooling done in blast chillerLogs of all temperatures kept and up to date*Did observe that log requirement for items coming from blast chiller was only to log if different from 37F. Recommended have employees actually take a temperature and record it to ensure that safe cooling was occurring.Slicers completely broken done and washed; rinsed; and sanitized every four hoursDeli meat display case @ 38FSanitizer cloth bucket @ 200ppm quatThree complartment sink @ 200ppm quat*Dishwasher out of use for repair during inspectionFacility overall clean*Reviewed the need to regularly use sanitizer to wipe down often overlooked surfaces such as log binders; paper towel dispensers; and scales to prevent potential cross contamination.
|
8/13/2014 | Routine Inspection 1st | 99 |
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Freezer 7.7F-Walk-In 38F.-Hot holding-Corn dog 150F.-Mac N Cheese 160F.-Enchiladas 177F.-Enchiladas 183F.-Cold holding -Meat loaf 39F.-Mac salad 38F.-Pasta salad 37F.-All items stored at least 6" off the ground.-All chemicals properly labeled.
|
9/19/2013 | Routine Inspection 1st | 99 |
- [4] Facilities to maintain product temperature
40) The hot box on the left side is broken; not heating all the way; BBQ chicken at 118-122 degree FOrange Chicken at 111-118 degree F Popcorn Chicken at 120-126 degree F All above product Voluntarially condemedManager called in service request for box.
- [1] Single service: articles; storage; dispensing; used
240) Using a deli cup to bread the chicken. Need to use something with a handle to prevent contamination of product. Corrected on site.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Deli clean2) Refer at 36 degree F all product properly stored and labelled3) Cooking logs in place.4) Handsinks ok5) Hairnets in place.6) Discard food after four hours.Ok to operate.
|
9/27/2012 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
In the hot display case chicken was at 129-135 degree F and put in 2 hours prior at 190 degree F. Display case was turned up and showing a temp of 140 degree F.
- General Comments that relate to this Inspection
Notes: 1) Handsink stocked and hot water2) Three comp sink wash rinse sanitize3) Test strips available/Thremometers4) Refer at 40 degree F all product stored and dated.Whole chicken at 116-133 degree F put in at 1010 hours.Chicken pieces at 53-63 degree F put in at 8:28 hours.5) Storage ok6) Watch floors wall and floor sinks.7) Freezers at -5 degree F all product properly stored and no raw product.
|
10/11/2011 | Routine Inspection 1st | 98 |
- [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.No paper towels at handsink at time of inspection. Correct onsite.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed black apron covered with flour/ food debris hanging on paper towel dipsener by handsink. All aprons should be cleaned on a regular basis to prevent cross contamination issues and maintain sanitary conditions. Corrected onsite.
- General Comments that relate to this Inspection
The following was observed during the inspection:Deli cooler @ 40 f. Pasta salad 38 f; Potato Salad 38 f; Turkey meat 38 f; Ham 38 f. Hot holding: Fried Chicken 155 f. Walk in 38 f. All food stored properly. All dates current on food products. Chicken 38 f; Cheese 38 f; Whole deli ham 38 f.Meat slicer clean.Counters; handles; and floors clean.Dishwasher 175 f final rinse.
|
9/1/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violationsAll handsinks properly stockedObserved employee handwashingMakeup table 38F; Deli case 36F; WI 33FGood separation of raw and ready to eat foodsDiscussed cooking/cooling of rotisserie chickensJesse Martin has 30 days to register Serv Safe certificate with Washoe County Health District
|
5/21/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Freezer 8F.-Hand sinks properly stocked.-Reach-In 40F.-Walk-In 39F.-Hot holding -Chicken 170F.-Cold holding -Shrimp salad 30F. -BBQ chicken tenders 30F.-All lights properly shielded.-All items stored at least 6" off the ground.-Dish washer final rinse 180F.
|
4/2/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Smith's Food & Drug #344 Deli, 175 Lemmon Dr, Reno, NV »