- [3] CFPM or person in charge present; certificates posted as required
-Per manager the following individual has a certified food manager certificate; but could not be verified during the inspection. Facility must verify certified food protection manager within 7 days; 07/27/15.Ana Barton
- [3] CFPM or person in charge present; certificates posted as required
-Per manager the following individuals have certified food manager certificates; but they could not be verified during the inspection. Operator must have certified food manager verification within 7 days; 07/27/15.Billy HurtSteve Penberthy
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Caulking needs to be reapplied behind the 3 compartment sink within 7 days; 07/27/15; to ensure surfaces are smooth; sealed and easily cleanable.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-The light in the walk in freezer is not working. Ensure light fixtures are working properly within 7 days; 07/27/15.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed ice build up on the floor around the door of the walk in freezer. Also; floors were wet and slippery in this area due to the ice build up.*Ensure door is sealing properly and that water is draining properly in the walk in freezer within 14 days; 08/03/15; to reduce the slip; trip and fall hazard by the walk in freezer.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed a large amount of debris and build up on the floor mat in the walk in freezer. Ensure floor and mat in the walk in freezer is cleaned within 7 days; 07/27/15.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Observed broken wall tiles by the back package storing area in the bakery. Ensure tiles are attached to the wall and surfaces are smooth; sealed and easily cleanable within 14 days; 08/03/15.
- General Comments that relate to this Inspection
Notes: 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.-Handsinks clean and stocked.-Restrooms clean and stocked.-Observed good glove use.-Cold holding temperatures ok. Turkey 39F; ham 39F; fried chicken 43F; macaroni salad 42F; crab salad 46F (just made); pasta salad 41F; cole slaw 43F.-Hot holding temperatures ok. Fried chicken 141F; corn dog 148F.-Walk in freezer at 2F. All product frozen. Observed good storage. Lights properly shielded.-Walk in cooler at 40F. Observed good food storage. Corn at 38F. Lights properly shielded.-Food contact surfaces clean including meat slicers; prep surfaces and knives.-Utensils and equipment clean and stored properly.-3 compartment sink good. Sanitizer at 400 ppm Quat.-Sanitizer at 300 ppm Quat.-Test strips available.-PCO is Ecolab. No signs of pests or vermin.*Per manager the facility has not had any individuals take a certified food manager course and fail the exam within the past year.
- General Comments that relate to this Inspection
Notes: 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.-Handsinks clean and stocked.-Restrooms clean and stocked.-Observed good glove use.-Walk in cooler at 40F. All product stored correctly. Lights properly shielded.-Walk in freezer at 28F. Employees were putting away a large order at the time of inspection. Recommend keeping the freezer door closed as much as possible when putting product away.-Reach in freezer at 2F. All product frozen and stored correctly.-Observed good chemical storage.-3 compartment sink good. Sanitizer at 400 ppm Quat.-Test strips available.-PCO is Ecolab. No signs of pests or vermin.-Tissue paper and tongs observed for self serv donuts.*Per manager the facility has not had any individuals take a certified food manager course and fail the exam within the past year.
- 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.-Restrooms clean and properly stocked.-Walk in ice cream freezer at -10F. -Walk in frozen food at 0F.-Walk in milk cooler at 38F. Observed good dates.-Walk in produce cooler at 43F. All product stored at least 6 inches off floor.-Reach in egg coolers at 38F.-Dairy case at 38F.-Observed good food storage.-Observed good chemical storage.-Mop areas clean and organized.-PCO is Ecolab. No signs of pests or vermin.-Outside garbage stored properly.-Ice labeled correctly from Reddy Ice.*Per manager the facility has not had any individuals take a certified food manager course and fail the exam within the past year.
- General Comments that relate to this Inspection
Notes: 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.-Hand sinks clean and properly stocked.-Restrooms clean and properly stocked.-Cold holding temperatures good. Crab salad 36F; salmon 32F; pork chop 36F; steak 38F; chicken 36F.-Facility does not carry shell fish. No shell fish tags required.-Walk in cooler at 40F. Pork chop 38F; steak 37F. Observed proper storage. Lights working properly and proplery shielded.-Walk in freezer at 0F.-Meat case at 29F. Product stored correctly. Neat and organized.-Meat cutting area ok. Grinder; knives and saw clean.-Cutting boards smooth and easily cleanable.-3 compartment sink set up properly. Sanitizer at 400 ppm Quat.-Test strips available.-Sanitizer at 300 ppm Quat.-PCO is Ecolab. No signs of pests or vermin.*Per manager the facility has not had any individuals take a certified food manager course and fail the exam within the past year.
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7/20/2015 | Routine Inspection 1st | 89 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed tracks of meat/cheese cooler and storage cabinets with a large build-up of food inside. Clean on a more frequent basis. Also recommend some general cleaning in the department (ie handsinks; faucet handles; top of sandwich prep unit).
- [4] Number; convenient; accessible; designed; installed
Observed handsink by door blocked with cart. Ensure handsinks are kept clear at all times to ensure proper handwashing. Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor sink next to high temp dishwasher in need of cleaning. Clean on a more frequent basis.Also observed threshold in walk in freezer lifting and also has a build-up of ice. Remove ice; resecure threshold; and continue to monitor for further ice build-up. If ice builds up again; determine source and repair.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Several floor tiles pulling back from wall by meat cutter. Repair floor tiles to ensure smooth; easily; cleanable surface.Observed three compartment sink in need of recaulking. Remove old caulking and recaulk to ensure smooth; easily; cleanable surface.
- General Comments that relate to this Inspection
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 38 f-turkey 36 f-swiss cheese 36 fDeli case at 35 f-turkey 37 f-roast beef 36 f-colby cheese 36 f-pickle loaf 35 f-meat loaf at 37 fHot holding temps good-soup 147 f-corn dog 158 f-fried chicken 151 fDiscussed final cook temp for rotisserie chicken. Facility cooks chicken to 165 f minimum and takes final cook temps.Facility uses blast chiller for cooling.Discussed wash; rinse; and sanitize procedures - goodSanitizer at 200-400 ppm quat. Test strips available.Certfied Food Protection Manager has left. Obtain a new CFPM.Also; observed missing floor tiles in entry to room with walk-in cooler. Replace floor tiles.
- General Comments that relate to this Inspection
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 38 fWalk-in freezer at 6 fReach in freezer at 10 fCake display cooler at 39 fDiscussed wash; rinse; and sanitize procedures - good. Quat sanitizer at 400 ppm. Test strips available.High temp dishwasher ok-wash 177 f-rinse 180 fPer Rhiannon; she has a WCHD Certified Food Protection Manager Certificate. Inspector will verify at the office. Please post a copy of WCHD Certificate.
- General Comments that relate to this Inspection
No violations noted.All coolers at 40 f or belowAll freezers at 0 f or belowObserved good food storageFacility clean and well keptCode dates observed currentFacility has routine pest controlInspector will verify that Fred Brown has his WCHD CFPM.
- General Comments that relate to this Inspection
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 their symptoms stop.Walk-in cooler at 40 f-pork 37 -ground beef 34 fDisplay cooler at 35 f-bacon 34 f-salmon 33 f-Walk-in freezer at - 5 fShellfish tags kept for 90 days minimum as required.Discussed wash; rinse; and sanitize procedures - good. Test strips available.Certified Food Protection Manager has left. Provide a CFPM.
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5/28/2014 | Routine Inspection 1st | 93 |
- [1] Storage; handling of clean equipment / utensils
Observed meat boats stored on floor. Meat boats were bagged in plastic; but still ensure food/food related equipment is stored at least 6 inches off floor. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at handsink near high temp dishwasher. Ensure handsinks are stocked at all times for proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked.Observed handwashing - goodDiscussed employee health. Employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms sop.Deli cooler at 35 f-pastrami 35 f-turkey 37 f-cheddar 38 f-meat loaf 40 fHot holding temps good-fried chicken 179 f-potato wedges 148 fWalk-in cooler at 39 f-chicken 36 fDiscussed final cook temp for chicken. Facility cooks to 165 f for 15 seconds minimum.Temp logs checked - goodSanitizer in spray bottle at 200 ppm quat. Test strips on site.Facility overall clean and well kept
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of handwashing. Employee handwashing observed - good.Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Display cooler at 39 fWalk-in cooler at 40 fWalk-in freezer at 8 fSanitizer in spray bottle at 400 ppm quat. Test strips on site.Facility overall clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes:Restooms/handsinks properly stocked. Discussed importance of handwashing.All coolers at 40 f or belowAll freezers at 0 f or belowCoolers/freezers tied into automatic alarm systemFacility overall clean and well kept
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure food handlers ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Meat walk-in cooler at 38 fWalk-in freezer at 0 fMeat display cooler at 23 f-ground beef 33 f-chicken 31 fMeat cases 27 - 31 fShell fish tags kept for 90 days minimum as requiredFacility clean and well kept
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5/6/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Correction pending from the reinspection conducted on 3/22/2012 has been completed.
- General Comments that relate to this Inspection
Items pending for correction from the reinpsection conducted on 3/22/2012 have been completed.CFPM has been issued the WCHD's certificate; Keep this certificate posted in the meat department.
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4/10/2012 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Meat department manager has ServSafe certificate. Manger must come to health depatment to apply for WCHD's certificate by 4/4/2012
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor under hot food case has not been cleaned and toe kicks have not been installed. Must correct by 4/4/2012; reinspection fees will apply for any additonal reinspections if not corrected by this date.
- [1] Lighting provided as required; fixtures shielded
LIght tubes have not been provided with light shields as indiucated on the previous routine inspection conducted on 3/15/2012. Other light tubes that are not fully shielded due to broken ends must have shields replaced also. Must correct by 4/4/2012; reinspection fees will apply for any additonal reinspections if not corrected by this date.
- General Comments that relate to this Inspection
Soap dispensers for two hand sinks in deli area have been fixed to dispense soap properly.
- General Comments that relate to this Inspection
Cleaning of floor under equipment indicated on the routine inspection conducted on 3/15/2012 has been done.
- General Comments that relate to this Inspection
Cleaning of floor in back storage areas has been done. Ensure to continue cleaning floors daily as needed to keep these areas clean.
- General Comments that relate to this Inspection
Leak in 3-compartment sink drain pipe no longer observed.
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3/22/2012 | Routine Reinspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager with a WCHD's certificate curently on staff at meat department. Per person in charge; new manager may have completed an approved course but no WCHD's certificate has been issued to manager. Will follow-up on this requirement on reinspection to be conducted on 3/22/2012
- [1] Installed; maintained
Observed water pooling from leak in 3-compartment at front service area. Fix leak in 3-compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash build-up under hot food case. Case newly installed clean floor under case and install toe kicks at both ends to eliminate hard to clean area under case.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt build-up on floor under all dry storage racks and carts and under 3-compartment sink. Noted trash and crumbs build-up on some areas under shelving on walk-in freezer floor.Clean floor more frequently in these areas to prevent build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash and dirt build-up on some floor areas at back storage areas.Clean floor more frequently to keep free of build-up
- [1] Lighting provided as required; fixtures shielded
Noted two burnt out lights in hot food case. Replace light to ensure foods are being held at proper temperatures.
- [1] Lighting provided as required; fixtures shielded
Noted light tubes of one ceiling light fixture over meat cutting table not shielded. Provide shileds for light tubes.
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated deli cases: whole ham 38 F; roast beef 35 F; mozarella cheese 36 F; turkey 32 F; ham 34 F; chciken salad 39 F; potatoe salad 37 F; bbq ribs 37 F; turkey breast 36 F. macaroni salad 36 F.Product temperatures taken in hot holding equipment: corn dog 148 F; baked chicken piece 148 F; chciken breast strips 145 F.Walk-in cooler at 35 F. turkey breast package 35 F; chciken salad 35 F in walk-in cooler.Quats sanitizer tested at 200 ppm concentration in 3-compartment sink.Soap dispenser for hand sink at deli entrance was not functioning; other nearby hand sink observed properly stocked. Other hand sink observed provided with soap bottle pump because the soap dispenser is not functioning; repair or replace soap dispenser for this hand sink.Clean cabinet inetrior in beverage station.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F. Walk-in freezer at 0 F.Quats sanitizer tested at 200 ppm concentration in 3-compartment sink.Pan washer observed operating at 170 F on wash cycle and 195 F on rinse cycle.Noted hand sinks stocked and functional.
- General Comments that relate to this Inspection
Dairy walk-in cooler at 37 F. Walk-in freezer at -15 F.Fix leak noted in condensate drain pipe of newly installed walk-in cooler.Produce walk-in cooler at 36 FNoted all refrigerated equipment operating at 40 F or below and freezers at 0 F or below.Noted dates on food products checked throughout shelves and refrigerators to be current.Noted hand sinks in produce back room and in restrooms stocked and functional.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F. Meat walk-in freezer at 5 F.Meat processing room at 50 F; Temperature of room ok for cleaning and sanitizing frequency of all equipment and surfaces in room. Required frequency is every 14 hours or less. Equipment used for cutting of raw meats is cleaned and sanitized between different species as well.Noted hand sinks at back and front areas stocked and functional.Reviewed proper handling of shellstock tags; tags kept in specific location when product is on display and filed for 90 days or more after product runs out.Seafood walk-in cooler at 36 F. Seafood walk-in freezer at -5 F.Meat and seafood cases at 32 F. All other cases with packaged meat products at less than 40 F.
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3/15/2012 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Floor sinks noted on the previous routine inspection conducted on 2/2/3/2011 have been cleaned.Clean all floor sinks more frequently from now on to prevent build up of slime and debris in the future.
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3/14/2011 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 2/23/2011 have been corrected.CFPM has applied for WCHD's certificateAbigail G. Ilano #M110119 1/10/2016Certificate in mailing process. Post WCHD's certificate in the establishment upon receipt.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/23/2011 have been corrected.CFPM has applied for WCHD's certificateGeorgine Eppley #M110124 expires 1/8/2016Certificate in mailing process. Post WCHD's certificate in the establishment upon receipt.
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3/2/2011 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Noted build-up of dirt and debris in floor sink for bakery freezer case and floor sinks at front and back of freezer case line on aisle 11. Clean all floor sinks that are dirty; and clean these on frequent basis to prevent build-up.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Clean floor under trash compactor's front attachment of build-up of trash and dirt. Clean floor in this area on frequent basis to prevent build-up
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor frequently underneath prep table and salad prep cooler to prevent build-up of debris and trash.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor frequently underneath dish washer and walk-in freezer shelving to prevent build up of debris and trash.
- General Comments that relate to this Inspection
Temperatures taken in refrigerated deli cases: pepperoni 35 F; ham 30 F; sliced cheese 30 F; chicken breast 32; sliced roast beef 41 F; potatoe salad 35 F; chciken salad 36 F; tuna salad 35 F.Walk-in cooler at 34 F. bowls of chicken breast meat at 30 F. sliced turkey at 35 F; chili soup at 36 F in walk-in cooler.Quats sanitizer chekced at 200 ppm in 3-compartment sink. Ensure to keep test strips available at this sink to monitor sanitizer for proper concentrations. Test strips available at several other locations in store.Ensure that meat slicers are broken down to clean and santize all parts in 3-compartment sink at least every 4 hours.Noted all hand sinks stocked and functional.CFPM Abigail Elano received ServSafe certificate about one month ago. Must apply for WCHD's certificate by 3/2/2011
- General Comments that relate to this Inspection
Walk-in cooler at 34 F.Walk-in freezer at -2 F.High temperature dish washer at 170 F on wash and 186 F on sanitizing rinse.Noted hand sinks stocked and functional.Noted quats test strips availabe at 3-compartment sink. Ensure to monitor quats sanitizer daliy to ensure it is maintained at proper concentrations.CFPM Georgine Eppley received ServSafe certificate with issue date of 1/8/2011. Must aplply for WCHD's certificate by 3/2/2011
- General Comments that relate to this Inspection
Produce walk-in cooler at 40 F.Dairy walk-in cooler at 32 F.Walk-in freezer at 8 F.Noted all refrigerated cases and freezer cases at proper ambient temperatures.Dates on food products; infant formulas and baby food products checked were current.Noted hand sinks in produce area and in restrooms stocked and functional.Noted restrooms clean.
- General Comments that relate to this Inspection
Deli walk-in cooler at 35 F.Seafood walk-in freezer at -4 F.Meat walk-in cooler at 38 F.Meat walk-in freezer at 0 F.Meat processing room at 50 F. All equipment in this room is cleaned and sanitied daily; operation is 12 hours per day; time and temperature requiremenrt for cleaning and sanitizing of equipment being met.Noted hand sinks stocked and functional.Quats sanitizer checked at 200 ppm in 3-compartment sink at front area. Noted quats test strips available in this area. Ensure to monitor quats sanitizer in all quats sanitizer dispensing units daliy to ensure it is maintained at proper concentrations.All meat and sea food cases checked at temperatures below 40 F.Shell stock tags for clams; mussels and oysters being kept on file for at least 90 days after prodcuts are sold as required.
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2/23/2011 | Routine Inspection 1st | 96 |
- [1] Installed; maintained
Noted bildup of debris adn broken eggs in two floor sinks for walk-in units in back area. Noted several floor sinks for refrigerated and freezer units with build-up of dirt and debris on sales floor.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under pan washer of debris build-up.
- [1] Lighting provided as required; fixtures shielded
Provide light shileds for fluorescent lights where missing in refrigerated deli cases and bakery case
- General Comments that relate to this Inspection
Temperatures checked in deli cases: potatoe salad 36 F; sliced roast beef 37 F; swiss cheese 37 F; bologna 40 F.Ztemperatures in hot case: fried chicken 142 F; taquito 185 F; corn dog 140 F.Walk-in cooler at 32 F. ham packages at 34 F; cooked chicken meat at 34 F in walk-in coooler.Quats sanitizer checked at 200 ppm in 3-compartment sink.Hand sinks stocked and functioning properly.All refrigerated units were at below 40 F.
- General Comments that relate to this Inspection
Walk-in cooler 36 F.Pan washer's wash temperature 150 F and rinse 180 F.Hand sinks stocked and functioning properly.
- General Comments that relate to this Inspection
All refrigerated units at 40 F or below.Milk walk-in cooler 32 F. Ice cram walk-in frrezer 0 F.Dates on food products; baby foods and infant formula products checked were ok.Noted hand sinks in restrooms stocked and functioning properly.
- General Comments that relate to this Inspection
Meat walk-in cooler 38 F. Product temmperatures at 37 F in walk-in cooler.Seafood walk-in cooler 35 F; freezer 0 F.Salmon 36 F; sole 34 F in seafood case.Meat room at 50 F.Quats sanitizer at 200 ppm in 3-compartment sink.Hand sinks stocked and functioning properly.Shell stock tags for clams; mussels and oysters kept on file for at least 90 days as required.
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2/24/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Follow-up inspection for CFPM requirement.Certification data of CFPM entered at previous inspection conducted on 3/2509 was incorrect.CFPM Randy J. Mejia’s certification from WCHD was expired at time of the latter inspection. Randy Mejia completed a recertification course on 2/22/2009 and applied WCHD’s CFPM certificate on 4/21/2009.Current CFPM data: Dandy J. Mejia WCHD’s Cert #M090214 expires 2/22/2014.Keep certificate posted on site upon receipt.Facility is currently in compliance with CFPM requirement
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4/24/2009 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Clean all floor sinks that are dirty throughout sales floor.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean walk-in freezer floor under shelving racks and milk crates
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6 AM - 8 PM
- General Comments that relate to this Inspection
No violations noted at this timeTemperatures taken in deli cases: cheese 33 F; turkey 33 F; meat loaf 43 F; chicken salad 41 F; nacaroni salad 38 F; jenine turkey 39 F; roast beef 40 F.Temperatures taken in hot case: bbq chicken pieces124 to 150 F; fried chicken pieces 135 F to 165 F; burrito 188 F; keep all temperatures at 140 F or above. Temperatures taken every 2 hours and recorded in logs by staff.Rotiserie chicken at 140 F and baked potatoe at 136 F in merchandiser.Walk-in cooler at 32 F. Product temperatures taken in walk-in cooler at 33 F.Quats sanitizer at 200 ppm in 3-compartment sink.Hand sinks found stocked and functional.Keep WCHD's CFPM certificate posted on site.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F; freezer at 0 F.quats sanitizer at 200 pppm in 3-compartment sink.Pan washer at 150 on wash cycle and 190 on rinse cycle.
- General Comments that relate to this Inspection
Product dates checked were ok.Thermometrers of milk cooler at 41 F and 44 F. Service cooler to keep at 40 F or below.All other refrigerated and freezer units were at proper temperatures.lOutside trash storage area clean.Restrooms stocked and clean.Keep WCHD's CFPM certificate posted on site.
- General Comments that relate to this Inspection
No violations noted at this time.Meat processing room at 50 F. All meat processing equipmet and utensils cleaned and sanitized daily.MEat walk-in cooler at 38 F; seafood walk-in cooler at 34 F; walk-in freezer at 0 F.All refrigerated cases were below 40 F.Shellstock tags kept on file 90 days or longer per manager. Ensure to keep tags in tubs with shellfish products until they are sold out.Quats sanitizer at 200 ppm in 3-compartment sink.Hand sinks stocked and functional.Keep WCHD's CFPM certificate posted on site.
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3/25/2009 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
Chris Cornett will be taking the CFPM course November 10-11 to recieve serve safe certification.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall behind ice maker has hole also wall close to floor by display cooler wall is damged and has hole. Repatch and seal walls to provide a smooth easily cleanable surface and also to prevent entry of vermin.
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10/20/2008 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.In cooler where eggs are stored eggs stored on the floor of cooler.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager on Hand. Chris stated he had taken the serv safe course. Chris needs to get his serv safe certificate and bring it to the Health Department to receive the Washoe County Certified Food Protection Manager certificate. Have this done by October 17; 2008 or if Chris needs to take the serv safe class again he will need to sign up and retake the course by 10/ 31/08.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Wall behind ice bin and between 3 compartment sink in need of repair. Wall has hole and needs to be repaired to prevent entry of vermin and also have a smooth cleanable surface
- General Comments that relate to this Inspection
No violations observed during inspection:Notes:Food display cases @ 38 f:Krab salad @ 39 f; Krab Cakes 39 f; Whole ham and turkey 36 f.Hot holding case: Cooked Chicken 146; RT Chicken 168 f.Walk in reefer @ 38 f; Chicken 33 f; Pulled Pork 33 f; Potato Leek Soup 34 f.Service Deli Freezer @ -11.1 f; All food product frozen.In oven RT Chicken @ 190 f; Spare Ribs 188 f.Discussed w/ Sarah Handwash policy; Sick Employee Policy; Cooking and cooling procedures; Cooking and cooling temperature logs; and sanitizer bucket changing.All handsinks stocked properly w/ p-towels and soap. Observed employee wash hands.Sani bucket @ 300ppm; all rags are sinlge use.
- General Comments that relate to this Inspection
No violations observed during inspection:Notes:Walk in reefer @ 38 f; Cheese 38 f; All food stored correctly.Walk in freezer -10 f. All food stored correctly.All food products stored properly in bakery area.Discussed w/ Georgine sick employee policy; handwash policy; and cleaning schedule of bakery area.All handsinks accessible and stocked properly w/ p-towels and soap.Observed 2 bakery employees wash hands.
- General Comments that relate to this Inspection
No violations observed during inspection:Notes.Discussed w/ Melissa can food policies; Sick employee policy; handwashing policy.All aisles; floors; and shelving clean.Back storage area clean and organized. All food products labeled and dated.Dairy coolers 35-38 f. All dates current on all dairy products.Veggie coolers @ 38 f. All veggies stored properly.Veggie Walk in 38 f. All veggies stored properly and labeled.Freezer @ -10 f; All ice; ice cream frozen and stored properly.Dairy display case @ 38 f; All current dates on dairy products.Frozen food cases all @ 0 f. All food have current fresh dates.Lunch meat coolers @ 38 f. Ham 38; Turkey 38f.Bathrooms clean and organized.Dumpster area clean.
- General Comments that relate to this Inspection
Notes:All handsinks accessible and stocked properly w/ p-towels and soap.All chemcials stored in separate location away from food products.Meat display case @ 35 f. Salmon @ 35 f; Krab salad @ 34 f; Krab 38 f. Steaks 35 - 37 f; Pork 36- 38 f; Chix 34 f; Scallops 36 f.Frozen seafood freezer 0 f.Walk in reefer @ 38 f.Cooler by meat case @ 38 f. Chicken 34 f. 3 compartment sink sanitizer @ 300ppm Quat.All shellfish tags available and on file.Discussed w/ Chris Cleaning procedures of meat area; Handwash policy.Observed 2 employees wash hands.
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9/30/2008 | Routine Inspection 1st | 95 |
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