- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Caulking behind three compartment sink growing mold. Remove old caulking and replace to maintain sanitary conditions.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Tile broken on coving near doorway. Repair tile to make it smooth and easily cleanable.
- General Comments that relate to this Inspection
Front display @ 36F-seafood salad @ 40F-ahi @ 35FThree compartment sink (front) @ 300ppm quatTest strips availableScoop for ice stored correctlyWalk in reefer @ 40F-products separated by typeWalk in freezer @ -4FOutside display case temps range from 30F - 40FHand sinks stockedBack 3 compartment sink @ 400 ppm quat
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10/1/2015 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
Condenser drip pan on cutting room cooler leaking. Repair to prevent potential waste water contamination and prevent potential standing water issues.
- General Comments that relate to this Inspection
Hand sink stockedThree compartment sink quat @ 200ppm Freezer okWalk in cooler @ 39F-Product separated by typeShellfish tags kept*Recommended that organization be improved and that date of last sale from batch be recorded on tag for reference. Front display @ 36FFacility clean*Discussed meat cutting operations with operator. In general; meats are cut in order - pork; beef; poultry to minimize cross contamination risk. In addition; cutting boards and tables are washed; rinsed and sanitized between uses.
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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.-Walk-In 36F.-Freezer 2F.-Ice machine clean.-Ice scoop properly stored.-Reach-In 28F.-Three compartment sink ok.-Test stripes available.-All items stored at least 6" off the ground.-All chemicals properly labeled.
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9/19/2013 | Routine Inspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) The main drainage floor sinks in meat dept area need to be cleaned heavy buildup creates an area for bacteria growth. 7 Days
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Meat area good.2) Clean and sanitize display cases nightly.3) Refer at 35 degree F all product properly stored.4) Handsinks good5) PPE in place for area.6) Heavy cleaning nightly.7) Recall proctices in place for meat.Ok to operate
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9/27/2012 | Routine Inspection 1st | 99 |
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents. And store away from food.
- General Comments that relate to this Inspection
Notes: 1) Meat department clean and organized.2) Floors and walls were very clean.3) Freezer at -10 degree F all product frozen and properly stored.4) All tags were present for all the different shellfish.5) Display refer at 38 degree F all product below 40 degree F and some frozen.6) Display cleaned nightly.7) Handsink stocked and hot water.
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10/11/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Seafood Cooler @ 37 f. Cod 36 f; Shrimp 36 f; Salmon steaks 37 f; Crab 37 f.Walk in @ 38 f. All food producs stored properly.Meat coolers 38 f. All meat products have current dates - sealed and packaged.Shellfish tags on file.All equipment in good condition and clean.All chemical products stored in separate location away from meat products.Handsink stocked and accessible.
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9/1/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violationsMeat cases all checked below 40F; all dates checked goodWalk in cooler 34F; good separation of meats grinder cleaned / sanitized after each use; slicers and other equipment cleaned/ sanitized daily or moren often as neededAll handsinks stocked properly
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5/21/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Cut Room 42F.-Freezer 5F.-Hand sinks properly stocked.-Three compartment sink sanitizer at 200 ppm Quat.-Meat Walk-In 36F.-All lights properly shielded.-All items stored at least 6" off the ground.-Reach-In 34F.-All meat dates OK stock being rotated properly.
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4/2/2008 | Routine Inspection 1st | 100 |
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