- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/16/15 have been corrected.The two prep units have been serviced and holding product temeperatures at 40 F or below.Hot case has been serviced; fried chicken at 160 F to 170 F; bbq chicken 140 F to 142 F; baked chicken 148 F to 162 F in hot case.
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6/24/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Ambient temperature of hot case at 120 F; rised to 130 F about one hour later. Temperature of chicken products were at between 110 F and 140 F; most below 140 F. All products removed and reheated to above 165 F. Ensure that temperature of case rises to above 140 F within short time; or else; have case emptied and do not use until it reaches proper ambient temperature.Two refrigeration prep untis in deli area operating at 60 F; There are no TCS foods in these units at this time but are stocked daily with TCS foods. Do not stock any TCS foods in these units until they have been serviced to maintain product temperatures of 40 F or below.
- General Comments that relate to this Inspection
Noted hand sinks stocked and funtional. Paper towels for hand sink on south side being kept outside of dispenser; store will instsall new dispensers today to replace extisting dispensers of several hand sinks in prep areas.Walk-in cooler at 40 F; product temperatures checked at 40 F to 41 F in walk-in cooler.Product temperatures in refirgerated display cases checked at 40 F and below.Chicken products checked 145 F to 1658 F in hot food merchandiser.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.
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6/16/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items pending for correction from the re-inspection of 8/7/2014 have now been corrected.Quats concentration checked at 300 ppm in the 3-compartment sink.Product temperatures in walk-in cooler at 41 and below; mostly at 40 F.
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8/13/2014 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quat sanitizer at about 100 ppm concentration in 3-compartment sink and about 150 ppm in sanitizer bucket with wiping cloths.Adjust automated sanitizer dispenser to dispense quat sanitzer at 200 ppm concentration.
- General Comments that relate to this Inspection
Product temperatures checked at 42 F at front of walk-in cooler by door and between 40 F and 42 F at back of cooler. Adjust thermostat to keep product temperatures at 40 F or below throughout cooler.Must correct above items by 8/13/14 or reinspection fees will apply.
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8/8/2014 | Routine Reinspection 1st | 96 |
- [1] Wiping clothes: clean; use restricted
Quat sanitizer not registered in one wiping cloth bucket for slicer; sanitizer changed at this time; ensure to keep quat sanitizer at 200 ppm concentration..
- General Comments that relate to this Inspection
One tray of fried chicken at 132 F in hot case; other products in this case were over 140 F; ensure to keep all foods at 140 F or above. Deli meat packages at 43 F at entrance of walk-in cooler; cheese packages at 40 F in middle of cooler. Manager will have walk-in cooler's thermorstat set to colder temperature to keep product temperatures at 40 F or less.All other food temperatures taken in refrigertaed cases and in hot cases were ok.Slicers are broken down to be cleaned and sanitized at 4 hour intervalsTemperatures logs filled out daily and kept on site.Noted hand sinks stocked.
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7/23/2014 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
No thermemeter provided in deli prep refrigerator yet. Must provide refrigerator with a hanging thermometer
- General Comments that relate to this Inspection
Temperatures checked in hot case: baked chicken pieces 156 F; fried chicken breast 155 F; buffalo chicken wings 115 F to 130 F; regular chicken wings 130 F to 148 F. Chicken wings are commercially fully coooked and are fisrt fried in deep fryer and temperature checked at 165 F or above; chicken wings were left out before placeed in hot case which allowed for temperature to drop; Chicken wings reheated to 165 F. Ensure to place chicken wings in hot case immediately after coming out of fryer to prevent cooling.Product temperatures in walk-in cooler checked at 41 F; thermostat should be lowered to keep product temperatures at 40 F or below.
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6/21/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Chicken wings improperly reheated; temperature was 98 F to 110 F. Chicken wings are reheated in microwave oven and placed in hot holding case. Chicken wings cooked and cooled first on site. Must reheat foods cooked on site to 165 F or above before being placed in hot holding. Chicked wings were reheated to 165 F.
- [1] Thermometers provided and conspicuous
Deli prep refrigerator at south end lacking thermometer; provide thermometer for this unit.
- General Comments that relate to this Inspection
Walk-in cooler at 42 F. Product temperatures in walk-in 41 F to 42 F. Lower temperature of cooler to keep product temperatures at 40 F or below.Product temperatures in other refrigerated units were at 40 F or below.Other products in hot case were above 140 F.Temperature of rotisserie chickens were above 165 F; only one chicken had 157 F on thigh; was left in rotisserie oven to cook longerNoted hand sinks stocked and functional.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink.Post WHCD certificate of Certified Food Protection Manager in establishment.Advised manager of keeping employees informed as of ilness symptoms which require exclusion from work and exclusion timeframes.
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5/31/2013 | Routine Inspection 1st | 94 |
- [1] Thermometers provided and conspicuous
No thermometer installed in either of the ready to eat 2-door coolers (x2). Install
- General Comments that relate to this Inspection
OBSERVATIONS & REQUIREMENTS:Manager advised several employees have recently tested and passed the CFPM certification requirements class for Washoe County however Washoe County certificates and identification cards have not yet been obtained. Advised manager to obtain reciprocity within 7 days (by 6-11-12).Temperatures observed were at or near that required by regulation (service deli freezer 5F; walk-in cooler 40F; deli make table 38F; tuna salad 42F; chicken salad 42F; coleslaw 44F; clam chowder 124F surface 143F after stir; tortilla soup 135F; broccoli chedar 124F surface 144F after stir). Continue to stir products during slow periods of use to ensure adequate temperature control is maintained throughout the depth of the product.
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6/4/2012 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
- No thermometer in the ready to eat sandwich case - Install.- No thermometer in the 2 door reach-in refrigerator opposite the ready to eat sandwich case - Install.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- All slicers must be broken down; washed; rinsed and sanitized after every 4 hours from start of first use. If the slicer is unable to be cleaned then stop using the slicer are remove it from the food service area until it can be broken down and thoroughly cleaned. Any food debris remaining on the slicer and out at room temperature will be a potential source of contamination until properly cleaned and sanitized. Wiping down the slicer is not adequate at the 4 hour mark. (A copy of the FDA guidance document on proper procedures for cleaning slicers was giving to the operator at the time of inspection).- The deli cooling log can be better utilized if an employee is trained to make cooled product temperature measurements at the 2 hour and 6 hour marks instead of waiting until the next day (12 hours later). The current method of filling out the log the next morning will not tell you if the product has been properly cooled from 140 to 70 in 2 hours and from 70 to 40 in an additional 4 hours unless you take temperature recordings at those intervals. There is also no opportunity for staff to perform corrective action if the problem is never discovered. (This is a repeat recommendation from previous inspections)- All temperatures observed were at or near regulation (i.e. - Freezer A3 = 1F; Walk-in C5 38F; chicken out of the oven = 186F-204F; potato salad 40F; macaroni salad 40F).- Observed good employee hygiene and handwashing at the time of inspection.
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4/22/2011 | Routine Inspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
A bus tub stocked with fried and bbq chicken tested 48F at the center piece within the walk-in cooler. Product was ~6" in depth and covered with tin foil in a plastic bus tub. Condensation was visible on the underside of the tin foil. Operator stated product had been placed in the walk-in to cool the night before at about 9PM. Product must be cooled from 140F down to 40F within 4 hours. (Product Voluntarily Discarded). Cool product in shallow pans no more than 2" in depth and uncovered. Corrected on-site. NOTE: Walk-in ambient temperature was 40F and other product within the unit was 41F or less.
- [1] Thermometers provided and conspicuous
No thermometer or non-working thermometer for the sandwich reach-in unit (B4) and the opposite ready to eat 2-door reach-in unit and the central island cheese holding cooler (had an oven thermometer in unit with a high temperature scale which was unable to read down below 100F). (Corrected on-site).
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
1) The large rack type dish machine was run for several cycles (~4). After each cycle the dishes come out covered with a fine rust type debris. Have the unit serviced; repair; remove or replace as needed.2) The external final rinse thermometer never indicated 180F or higher final rinse temperature although an internal check of the final rinse temperature at the dish reached 167.5F. Have the thermometer calibrated to ensure accuracy of final sanitizing rinse temperature at the jacket.
- General Comments that relate to this Inspection
NOTES:1) The 3 black kettle type soup warmers holding chicken tortilla soup; chicken noodle soup and stampede chili soup do not appear to be designed to cook food but only to hot hold food that is aready hot. Please provide manufacturer's specifications on these units. Until approved for cooking from a cold state; product must be cooked by an alternate means (e.g. microwave; stove; oven; etc.). Temperatures observed were chicken tortilla soup (1/3 full) = 78F; chicken noodle (1/4 full) = 137F and stampede chili 43F (full container with thermostat off). All product was placed within the hot holding units aproximately 30 minutes prior. Please be advised that leftover product must be heated RAPIDLY to a minimum temperature of 165F for a minimum of 15 seconds prior to hot holding at 140F or higher.2) Product temperatures observed within regulation include - Chicken salad in walk-in 41F; walk-in ambient 40F; potato salad 37F (deli display case); pasta salad 38F (display case); macaroni salad 36F (display case).
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3/31/2010 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
NOTES AND RECOMMENDATIONS:1) Add an extra column to the food preparation log to indicate "End Temp Time". This is critical information that is not being recorded and is necessary to indicate how long the product was out during the preparation phase. Once this data is gathered it can be used to fine tune preparation times and the time the food is out of temperature during prep.2) The cooling log is not being used correctly. Product is being pulled from hot holding at near store closing time (about 8pm) and then an initial product temperature is recorded. The product is then cooled and is not rechecked until the following morning; approximately 10-12 hours later. There is no way to determine if the product is being cooled properly using this method of data collection. Please be advised that product must be cooled within 4 hours (from 140F to 40F) or by using the FDA's 6 hour method (from 140F to 70F in two hours and from 70F to 40F within another 4 hours). Whichever method is used; the data currently being collected is usless unless it is taken within these time frames. A Standard Operational Procedure (SOP) should be developed to ensure that product is cooled and monitored correctly. The small blast cooler should be utilized; along with ice baths and other quick chill methods to help speed up this process. Product may need to be pulled sooner so that it can be cooled and monitored prior to store closing or one of the grocery staff may need to be tasked with monitoring and recording product that is being cooled overnight.Please contact Mike Lupan at 775-328-2425 for questions or onsite assistance with this and any other Health Department Requirements.
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3/6/2009 | Routine Inspection 1st | 100 |
- [5] Source sound condition; no spoilage
- [2] Food protected during storage; preparation; display; service; transportation
Observed stapler stored in box with tomatoes. Remove all unnecessary items in food to prevent possible cross contamination.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Observed raw chicken in metal bowl in walk-in uncovered.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [4] Number; convenient; accessible; designed; installed
Observed operator washing thermometer at handsink. Handsinks are for handwashing only.
- General Comments that relate to this Inspection
Notes:1) Put paper towels in paper towel dispenser.2) Sanitizer bucket @ 300 ppm Quat .3) Reviewed with operator handwashing monitoring and procedures of employees.4) Discussed with operator date coding of deli meats and cheeses with operator.5) All deli display cases cold holding at 39 F.; walk-in @ 32 F.
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4/28/2008 | Routine Inspection 1st | 94 |
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