- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/16/2015 have been corrected.Just some trash still noted at back corners under ice machine; cleaning will be completed this day.
|
6/24/2015 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Provide thermometer in meat cutting room to monitor ambient temperature to not exceed 50 F to keep product at proper temperatures.Ambirent temperature registered at 50 F at this time.
- [1] Installed; maintained
Ice machine has one drain line cut off and water is pooling under ice machine. Install drain pipe to extend to floor sink to drain water into the floor sink.
- [4] Number; convenient; accessible; designed; installed
Hand sink inside meat cutting room not functioning; replace batteries to keep sink supplied with hot and cold water. Soap dispenser for this hand sink not dispensing soap; fix dispenser to keep soap available; Other nearby hand sink in meat area is properly stocked and functional.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted debris build-up on floor and water pooling under ice machine. Clean and dry up floor under ice machine and keep it clean and dry.
- General Comments that relate to this Inspection
Meat walk-in cooler at 33 F.Noted front area hand sink stocked and functional.Meat cases at below 40 F.Frozen meat cases at below 10 F.CFPM obtained ServSafe certifcate last year; must apply for WCHD's certificate before 6/23/2015
|
6/16/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items pending for correction from the re-inspection of 8/7/2014 have now been corrected.
|
8/13/2014 | Routine Reinspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Water pooling and trash still observed on floor under ice machine. Clean floor and dry up daily. Install broken drain pipe under ice machine.
- General Comments that relate to this Inspection
Must correct above items by 8/13/2014 or reinspection fees will apply
|
8/7/2014 | Routine Reinspection 1st | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Standing water and trash build-up noted on floor under ice maker at front area. Clean floor under ice maker to keep clean and dry.
- General Comments that relate to this Inspection
Meat/deli walk-in cooler at 34 F.Meat cutting room at 48 F.Refiregrated meat cases at below 40 F. Noted hand sinks stocked.
|
7/23/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items pendiing for correction from the reinspection on 6/21/2013 have been corrected except as noted below:Ice maker drain line is still leaking on floor; Drain line was serviced and noted by plumber on invoice to be fixed. Manager to have plumber return shortly to fix drain line again.
|
7/10/2013 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Installed; maintained
Leak in ice machine drain pipe still occurring. Must fisx leak in drain pipe.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted hand sink in meat cutting room still not properly affixed and caulked to wall. Must re-affixed tightly and caulk hand sink to wall.
- General Comments that relate to this Inspection
Shellstock tags missing on the previous inspection have been found.Assistant store manager has certificate from WCHD and was assigend to provide CFPM coverage for meat department until the meat manager completes a certification course scheduled for July 9 and 10. Manger must apply for WCHD certificate upon receipt of ServSafe certificate and keep the WCHD certificate posted in establishment.
|
6/21/2013 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manger with WCHD certificate for meat department currently on staff. Meat Dept Manager went to a corporate certification class previously. Manager must apply for reciprocity at Health Department and if this course is not approved; manager must take an approved certification course.
- [1] Installed; maintained
Noted water pooling under ice machine due to leak in drain pipe. Must repair leak to keep floor free of water pooling.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted papel towel dispenser for hand sink empty in meat cutting room. Must keep hand sink stocked at all times. Hand sink is dettached from wall. Re-attach and caulk hand sink toi wall.
- SECTION XVI: GENERAL COMMENTS
Meat walk-in cooler at 34 F.Noted hand sink in front area stocked and functional.Shell stock tags for clams and oysters kept in folder not found. Locate folder and keep availabe. Mandatory to keep tags with product until sold out and keep tgas on file for at least 90 days after.
|
5/31/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
REQUIREMENTS & OBSERVATIONS:No violations observed at the time of inspection.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 regulation (meat processing room ambient 48F; meat cooler 34F; meat freezer 8F). Sanitizing solution in the 3-compartment sink tested 250ppm quat ammonia.
|
6/4/2012 | Routine Inspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
The ice scoops (x2) were being stored on top of the ice machine at the time of inspection. Store scoops in a clean container that can be easily washed and sanitized in the sink or dish machine rather than on top of the dirty ice machine.
- [1] Installed; maintained
Repair or replace the cracked faucet on the single compartment food preparation sink in the meat cutting room.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All temperatures observed were at or near regulation (i.e. - meat cases ambient 32F; 31F; 2-door freezer 7F; Walk-in B7 34F; meat cutting room ambient 50F; sanitizer in the 3-compartment sink 200ppm quat).
|
4/22/2011 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No certified food protection manager at the time of inspection - Provide within 60 days (by 6-1-10)
- [1] Installed; maintained
The spray faucet on the back room meat 3-compartment sink is not operating properly. Repair or replace the missing spray nozzle.
|
3/31/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection dated 3-6-09 have been corrected.
|
5/11/2009 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Install a calibrated NSF thermometer so that you can monitor the ambient temperature of the meat cutting room.
- General Comments that relate to this Inspection
NOTES AND RECOMMENDATIONS:1) The sanitizing pre-mix on the front 3-compartment sink tested slightly out of range. Tested ~100ppm quatenary ammonia residual. Manufacturer requires 150-400ppm residual. Adjust as needed to maintain this range. Test frequently to ensure proper chemical concentration.2) Currently the operator is only keeping a temperature log for the front display cases. Is is recommended that the walk-in cooler; 2-door reach-in freezer and all customer area merchandising cases be monitored and logged at least every 4 hours. None of the store's refrigeration systems are currently on a central monitoring system. Extra effort should be made to ensure adequate protection of the food by keeping case monitoring temperature logs of all equipment.
|
3/6/2009 | Routine Inspection 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.Observed shelled almonds and roasted soy nuts stored on floor of walk in reefer.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Corrected on site by environmentalist.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observe two spray bottles not labeled. Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed dusting mop on top of shelf in walk-in reefer. Observed cardboard box labled wet/dry vac on top shelf of walk-in reefer. Remove all unneccessary items from walk-in to prevent possible cross-contamination.Observed aprons; handheld flashlight on floor in prep area.
- General Comments that relate to this Inspection
Notes:1) Walk-in reefer @ 32 F. Fanguards clean2) Repair broken floor tiles next to floor drain in prep area.3) Meat tags/markers/labels are washed; rinsed and sanitized weekly.4) No bare hand contact to food. All cold holding at proper temps.5) Sanitizer of Quat. recorded @ 300 ppm at 3 compartment sink. 6) Reviewed with operator handwashing procedures and sick policy.
|
4/28/2008 | Routine Inspection 1st | 88 |
Restaurant representatives - add corrected or new information about Smith's Food & Drug Meat, 750 South Meadows Pkwy, Reno, NV »