- General Comments that relate to this Inspection
The following items were noted during inspection:- Walk in # 1- 39F. Temps taken: chick; roast beef; ham- all 38F-Walkin #2- 41F-Walkin #3- 38F-Walkin #4- Freezer- properly functioning-Walkin #5- Freezer - properly functioning-Hand sinks properly stocked with soap and papertowels. Observed staff washing hands and wearing gloves. - All dry storage goods properly stored off ground.- Laundry is done on site.- Sanitizer used is Quat. Observed 200 ppm in 3-compartment sink. Test strips available.No violations noted during inspection
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6/25/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted during inspection. Hand sink cleaned and stocked. Walk in #4 @ 42F. Roast beef and ham @ 42F. Walk in freezer #4 @ 10F. * Condensation line is leaking but operator already has work order in to repair this issue. Discard any food that may have been damaged by this leak. Walk in #3 @ 40F. Walk in at end of line @ 40F. Good food storage throughout facility. Employee restroom clean and stocked. Walk in freezer #1 @ -30F. *Recommend cleaning drain for condensation behind walkin units as it looks like it has a little standing water.
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11/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding temperatures recorded:Cold holding units checked OK and recorded under 40 F. Egg salad 36.7 F; chicken salad @ 34 F and ham slices @ 34.9 F. Labels for food that is manufactured at facility has phone number of facility for traceback capabilities. All food stored properly 6 inches off ground. Handsinks properly stocked.Bathrooms observed clean and stock. Quat sanitizer recorded @ 400 ppm. Do keep wet wiping cloths in sanitizer solution between uses. Please declutter and organize storage areas of unused equipment. Certified Food Protection Manager Certificate will expire in August 2014. Do have Arturo renew his food safety manager certification before 08/23/14. A 6 hour recertification class is required. This is a risk category 4 health permit and requires a food safety manager to be on site at all time food handling processing is occurring. Do consider having a second certified food protection manager go through the food safety course.Cardboard is picked up dailty by Salvation Army.FIFO method of rotation is being used as well as date marking for prepared foods. All prepared foods used within 3 days.
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11/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; ham at 41F; turkey at 42F; tuna at 42F; potato salad at 38F; pastrami at 41. (All products just used for sandwich production). Walk-in checked at <40F.No cross-contamination hazards observed; food contact surfaces are cleaned and sanitized on any change in food products.Handsinks checked stocked and functional; all employees use gloves when handling food products. (There is no bare hand contact with any ready-to-eat foods).Three-compartment sanitization checked at >200ppm quatinary ammonia. Restroom checked stocked and clean.(Recommend phone number of facility on all labels for easier traceback)
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11/13/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; ham at 37 degrees; roast beef at 38 degrees; turkey at 34 degrees.Handsinks stocked and functional; handwashing procedures checked good. (Facility has mandatory glove use during sandwich production)*** There is no bare hand contact with ready-to-eat foods. Walk-in refrigeration checked at <40 degrees; products observed properly labeled and stored.Reviewed employee illness policies and symptoms to be aware of.(corrections from last inspection abated)***
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11/4/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall install new valves/washers in both handsinks to prevent leaks.Facility shall re-caulk both handsinks.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 41 degrees; roast beef at 39 degrees; ham at 42 degrees.All products properly dated and stored; walk-in ambient temperature checked at approximately 38 degrees.Three-compartment sanitization checked between 200-400ppm quatinary ammonia.Restroom stocked with sanitary towels and soap; handwashing procedures checked good.HACCP procedures posted on walk-in refrigeration units*******Recommend sealing joints in concrete to maintain a smooth easily cleanable surface***
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10/25/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All time/temperature controls checked good; walk-in refrigeration checked at 35 degrees. Roast beef checked at 37 degrees; ham at 37 degrees; and turkey at 36 degrees.Three-compartment sink procedures checked good; quatinary ammonia sanitizer checked at >200ppm.All food products arrive in a pre-cooked state; all meat products pre-cooked from Nevada Seafood.All products properly labeled for traceback purposes.Facility has a policy of mandatory glove use during any food production; reviewed the importance of good handwashing with warm water and soap between glove changes; activity changes; etc.All handsinks properly stocked with sanitary towels and soap.note: please replace broken handle on one of the sanitary towel dispensers.
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11/17/2009 | Routine Inspection 1st | 100 |
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