- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean and sanitize meat cases; observed some build-up under racks.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; salmon at 36F; sausage at 38F; ribs at 40F; sole at 35F; tuna at 38F.Shellfish tags on file for at least (90) days.Ozone generator on-site for warewashing sanitization step; approval letter in Washoe County Health District file.Handsink stocked and functional.Sanitizer buckets available with 50-100ppm chlorine. All refrigeration and freezer units checked within regulation; walk-in refrigeration checked at 29F.Reviewed importance of no bare hand contact with ready-to-eat foods and new date marking regulations.
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6/2/2015 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean all meat cases and door tracks; observed some build-up.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket at <50ppm chlorine; facility shall change buckets every 2-3 hours and maintain 50-100ppm chlorine.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; rad snapper at 38F; salmon at 37F; ribeye steak at 39F; chicken at 38F.Hot-holding checked good; chicken dumpling soup at 168F; beef vegetable barley at 172F.Handsink stocked and functional.Facility equiped with two compartment sink and ozone generator; approval letter in Washoe County Health Permit file****All meat cases holding at <40F.Please eliminate any bare wood in walk-in refrigeration unit and replace with a cleanable material*****
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6/10/2014 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed meat slicers with build-up; clean and sanitize meat slicers every four hours during heavy use. Complete wash; rinse; and sanitization every four hours is critical in preventing the growth of disease-causing bacteria.Provided FDA hand-out on cleaning commercial deli slicers.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed several non-food contact surfaces with build-up; clean and sanitize walls behind handsink; soap dispenser; sanitary towel dispener; and all meat cases. Maintain clean to avoid possible cross-contamination issues.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; ground beef at 38F; steaks at 37F; halibut also 37F; snapper at 36F.All meat cases and main walk-in refrigeration units checked at <40F.Facility has a two-compartment sink and ozone generator for final step of sanitization. Ozone generator was approved by the Health Authority several years ago.****change sanitizer buckets every 2-3 hours in this area; buckets develop organic load very quickly****
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8/2/2013 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Prep areas (cutting boards/slicers) should be cleaned and sanitized within 4 hours of use. Cleaning should include complete breakdown and wash; rinse and sanitize steps. Equipment "nooks and crannies" should be cleaned out as well.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning of facility is needed. Splatters on walls; handles of equipment and hand soap dispenser; etc. Clean thoroughly to prevent potential cross contamination.
- General Comments that relate to this Inspection
Hand sink stockedSanitizer bucket @ 50ppm chlorine*Reminded operator that buckets should be changed out every 4 hours or when visibly soiled. Display cases @ 40F or below-cooled mashed pots @ 38F-cooled beans @ 40FWalk in @ 39F-product separation ok-everything off floorMake up unit @ 40FIce machine cleanScoop stored correctlyThree compartment sink okLights shieldedRestrooms ok-shared with store*Freezer needs some maintenance to stop frozen condensate build up. No food contacted.*Facility does use some alternative sanitizers. Operator knows that any sanitizer being used in the facility must have labeling for food contact surfaces and be used in accordance with Washoe County Health District Alternative Sanitizer Policy.
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11/27/2012 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
Sanitizer solution @ 0ppm chlorine. Sanitizer set ups need to be changed at a minimum every 4 hours; any time water becomes heavily diluted with debris; or any time the concentration drops below 50-100ppm chlorine. *Corrected on site*
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Coving near entrance to deli line needs to be replaced to allow for proper cleaning and prevent potential pest access.
- General Comments that relate to this Inspection
Hand sink stockedIce machine cleanWalk in freezer cleanProduct stored off floorWalk in reefer @ 38FDeli display case @ 39F-tested at 40F; 39F; 38F; 39F from right to leftFacility relatively cleanMake up unit @ 40F**Reviewed shellfish tag requirement with operator. Operator is keeping tags for 90 days; but organization could use some work. Discussed keeping batches separate and storing tag with current batch being sold. Recommended marking date on tag when last of batch is sold.**Reviewed policy on alternative sanitizers with operator. Currently both an ozone and silver based sanitizer are being used. Operator will provide inspector with manufactures specificiations that will indicate usability on food contact surfaces and demonstrate ability to test products before continuing use.
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7/7/2011 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Prep areas (cutting boards/slicers) should be cleaned and sanitized as soon as possible after completion of a job. No additional work should take place on surfaces that have not been cleaned and sanitized.Product stored on floor in freezer. Store all product at least 6" off floor.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning needed in facility. Handles of doors and display cases; walls; knife racks and racks have build up that needs to be cleaned to reduce the potential of cross contamination.
- General Comments that relate to this Inspection
Hand sink stockedIce machine cleanRefrigeration 40F or below-Display case - 37F-Ground Beer - 36F-Potato salad - 38F-Make up unit @ 39F-relish - 38FFreezer okWalk in 40FSanitizer bucket @ 50ppm chlorineShellfish tags kept*Products vacuum sealed are raw meats (raw fish) and some cooked products. Reviewed the importance of proper cooling techniques when creating a reduced oxygen atmosphe with operator. No cooked products should be packaged unless they are 40F or below.*Operator is using ozone as sanitizer for utensils. This is not an approved sanitizer; as was indicated on the last inspection report. Operator was under the impression that it had been approved. Informed operator that use of this product as a sanitizer is not allowed until written approval from the Health Department is obtained. Operator will switch back to chlorine based sanitizer.
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11/15/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**The following violations have been corrected:Facility has been cleanedPrep areas cleanMany extra items have been removed from the facilityWalk in freezer condensate build up has been maintained*Unit still has some repairs being done to repair problem*Reviewed ozone sanitation with operator and informed him that it is not an approved form of sanitation
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11/5/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Prep areas (cutting boards/slicers) should be cleaned and sanitized as soon as possible after completion of a job. No additional work should take place on surfaces that have not been cleaned and sanitized.Product stored on floor in freezer. Store all product at least 6" off floor.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Walk in freezer has large condensate build up and drips on floor. Freezer must be maintained to eliminate issue and prevent potential contamination of food product.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning needed in facility. Handles of doors and display cases; walls; knife racks and racks have build up that needs to be cleaned to reduce the potential of cross contamination.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Many unnecessary items throughout facility. Should be removed as best as possible to facilitate cleaning.
- General Comments that relate to this Inspection
Hand sink stockedRefrigeration ok - 40F or belowSalmon - 38FGround beef - 37FChicken skewers - 40F**Facility is vacuum sealing meat products that are frozen. Inspector will review process and determine if adequate after more research.**Facility is using an "ozone generator" for utensil sanitization. Inspector will find out if this is approved and inform operator.
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9/29/2009 | Routine Inspection 1st | 95 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in Cooler @34FReach-in coolers were all <40FTEmps noted: Salmon Fillet @35F;Raw hamburger @36F; Sirloin steak @36F; Cooked cold shrimp @35FAll meat items wer properly storedShellfish tags kept for 120 days
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9/22/2008 | Routine Inspection 1st | 99 |
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