- General Comments that relate to this Inspection
All items have been corrected.Ice maker interior was cleaned and sanitized. No mold observed at this time.Dressing packets' rack was removed from under paper towel dispenser.Sliced roast beef 37 F; sliced cheese 39 F sliced salami 40 F; sliced tomatoes 46 F on refirgerated prep line.No additional CFPMs in this facility
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3/21/2016 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Dressing packet rack has not been relocated away from paper towel dispenser. Relocate rack or paper towel dispenser to prevent dripping onto packets.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Mold build-up noted inside ice maker above soda dispenser. Clean and sanitize ice maker interior.
- General Comments that relate to this Inspection
Product temperatures checked in refrigerated prep unit: sliced tomatoes 41 F; sliced cheese 41 F; ham 41 F; roast beef 40 F; tuna salad 37 F cold cut trio 37 F; grilled chicken breast 37 F; grilled chicken strips 38 F.Refrigerated prep unit was serviced and keeping colder product temperatures now. Products are being stocked in small amounts and kept covered. The product at the front end of unit are kept at colder temepratures. Continue monitoring of product temperatures to ensure temperatures are kept at 41 F or below at all times.
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3/16/2016 | Routine Reinspection 1st | 96 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
ZRoas beef 49 F; salami 45 F; tuna salad 35 F; ham 38 F; cheese 46 F; grilled chicken breeast 46 F; sliced tomatoes 45 F; trio meat 45 F on refrigerated prep unit.Must keep product temperatures at 41 F or below. Keep lesser amiount of products in pans on unit for faster turn over and to keep at colder temperature until unit is repaired for proper air temperature.Product that were at temperatures below 41 F had been just recently stocked from the walk-in ncooler.
- [4] Facilities to maintain product temperature
Refrigerated prep unti holding products at 49 F and below. Must have unit serviced; repaired or replaced to keep products at 41 F or below.
- [2] Food protected during storage; preparation; display; service; transportation
Relocate the paper towel dispenser for front area hand sink to prevent hands from dripping onto dressing packets kept below.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted soap dispenser for back room hand sink clogged and not dispensing; service or replace the dispenser to keep soap available.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F. Cheese 37 F; roast beet 35 F; pastrami 35 F; salami 36 F in walk-in cooler.Walk-in freezer at 0 F.Cheese 37 F; grilled chicken breast 38 F; pastrami 49 F in refrigerator at back area.Quat sanitizer checked at 300 ppm concentration in 3-compartment sinko.Test strios are available.Noted good employee hand wash and glove use practices. Noted facility to be kept clean.CFPM was issued WCHD certificate in 2012; expires on 2/27/2017. No other CFPMs in this facility.
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3/14/2016 | Routine Inspection 1st | 87 |
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food (Parts on order).
- General Comments that relate to this Inspection
Notes-All the deli meats in the front counter holding between 33-35F.-Walk-In cooler repaired and not leaking any more.
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3/20/2015 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less to prevent bacteria growth. (Roastbeef 50F discard product).
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Food being stored under leak in walk-in cooler. Move food from under leak to ensure safety of food served to customers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Water leaking from vent in walk-In cooler. Repair and maintain unit as constructed to ensure safety of food stored in walk-in cooler.
- [5] Sewage and waste water disposal
- [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-The certificate posted fro CFPM was expired have CFPM post current certificate.-Most of the deli meats were between 41-42F. Some of the deli meats in the bowls were 45-50F including the roastbeef at 50F (Discarded). -Hand sink properly stocked and used.-Reach-In 38F.-Walk-In 36F.-Freezer 10F.-Wiping cloth sanitizer bucket at 300 quat.-Three compartment sink sanitizer at 300 quat.-Test stripes available.-Date labeleing observed.
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3/17/2015 | Routine Inspection 1st | 87 |
- General Comments that relate to this Inspection
Contacted CFPM; Jasmine Jutla. Keep front reach in empty until it is repaired. Keep temperature lon on unit. Call for reinspection.Sanitizer level at front line 400ppm quat 44.3 compartment sink sanitizer 400 ppm.Walk in freezer temp at 0 degrees F - good.walk in refer temps between 26 - 30 degrees F.3 compartment sink operations good.restrooms clean and stocked with soap and towels.
- General Comments that relate to this Inspection
Reinspection for violations noted on 03/07/14Front reach in repaired: food temps between 36 - 38 degrees F.Thermometer available and reading ambiant air temp 35 degrees. Make sure thermometer is placed in a conspicuous place and easily readable.Provide a temperature log for fromt reach in unit.Certified Foodservice Manager con only be responsible at one location. Jasmine Jutla #M120135 is currently listed as the CFPM at multiple locations. Provide individual CFPM for each location.Provide separate CFPM certificates for each location.
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3/12/2014 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 3/12/2014 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Front reach in food temperatures are above 41 degrees F:Eggs 51 degrees F.Teryaki chicken at 57 degrees F. Just preped.Food items removed from reach in and placed into the walk in.Corrected on site.
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Front reach in ambient air temperature at 62 degrees F. Repair unit to maintain food temperatures below 41 degrees F. Unit closed until repaired.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.No thermometer provided at front reach in. Provide an accurate thermometer and place in a conspicuous place that is easily readable. Corrected on site.
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3/12/2014 | Routine Inspection 1st | 90 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair/replace severely oxidized/rusted racks in walk-in refrigeration unit. All food contact surfaces shall be smooth and easily cleanable.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Provide light shield for lights in back food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; meatballs checked at 143F. Cold-holding checked good; tomatoes at 43F; cheese at 42F; ham at 39F; turkey also 39F; tuna at 44F. Please keep containers half full if product is not used/rotated quickly. Inspector would like to see all potentially hazardous food products like tuna well below 40F.Three-compartment sanitization checked at 200ppm quatinary ammonia; sanitizer bucket available at 200-300ppm quatinary ammonia.All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature at approximately 34F.Handsink and restroom stocked with sanitary towels and soap; observed glove use with sandwich preparation.
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10/8/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-hand washing observed3 comp sink sanitizer @ 200ppm quatTest strips availableSanitizer bucket @ 200ppm quatSandwich prep reefer @ 41F-salami @ 39F-tuna salad @ 40FHot holding ok-meatballs @ 150F+Walk in @ 40-deli meats from 38F - 41FAll thawing done under refrigerationAll food products stored off floorRestrooms stocked*A few minor maintenance items were observed such as some broken floor tiling; peeling wallpaper; etc. However; store is undergoing a complete remodel in a few months and these items are scheduled for repair then.
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8/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sink ok - stocked3 compartment sink sanitizer dispenser ok - 200ppm quatTest strips availableAll refrigeration @ 40F or belowThermometer availableRestrooms okDrains ok*Facility is a risk category 2. A minimum of one full time Washoe County Certified Food Manager is required to be on staff at all times. Requirement currently met.
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5/7/2012 | Opening Inspection | 100 |
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