- [2] Food protected during storage; preparation; display; service; transportation
FOUND BOXES OF MEAT STORED ON FLOOR OF FREEZER. ALL FOOD MUST BE STORED AT LEAST 6 INCHES OFF OF THE FLOOR. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL FOOD PROPERLY STORED AND ROTATED.ALL USE BY DATES CURRENT.ALL REFRIGERATION AND FREEZER CASES ARE ALARMED IF TEMPERATURE IS ABOVE REGULATION.PRODUCE AREA GOOD - NO SLICING OF ANY PRODUCE DONE ON SITE.NO PEST CONTROL ISSUES.DISCUSSED NEW FOOD REGULATIONS.FOR MORE INFORMATION ON REGULATIONS GO TO THE FOLLOWING WEBSITE:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED;OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.OBSERVED GOOD NO BARE HAND CONTACT OF READY TO EAT FOODS.3-COMP SINK GOOD.TEST STRIPS AVAILABLE.REFRIGERATION AND FREEZER TEMPS GOOD.DISCUSSED NEW FOOD REGULATIONS.FOR MORE INFORMATION ON FOOD REGULATIONS GO TO THE FOLLOWING WEB SITE:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD GLOVE USE POLICY IN PLACE; DID NOT OBSERVE ANY BARE HAND CONTACT WITH READY TO EAT FOODS.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ROTISSERIE CHICKENS ARE PROPERLY COOLED DOWN.TEMPS TAKEN DAILY IN CASES.NO PEST CONTROL ISSUESNO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS.FOR MORE INFORMATION ON FOOD REGULATION GO TO THE FOLLOWING WEB SITE:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABE AND PROPERLY STOCKED.NO PROCESSING OF MEAT DONE ON SITE.ALL USE BY DATES CURRENT.REFRIGERATION AND FREEZERS AT PROPER TEMPERATURES.NO SHELL FISH SOLD ON SITE.DISCUSSED NEW FOOD REGULATIONS.FOR MORE INFORMATION GO TO THE FOLLOWING WEBSITE:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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6/29/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED IN PRODUCE ROOM.ALL REFRIGERATION AND FREEZER CASES AT PROPER TEMPS.ALL FOOD PROPERLY STORED AND ROTATED.USE BY DATES CURRENT.NO SLICING OF PRODUCE DONE ON A REGULAR BASIS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.MUST BRING CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE TO WASHOE COUNTY HEALTH DISTRICT TO OBTAIN A WCDH CERTIFICATE AND ID CARD AND POST WCHD CERTIFICATE IN PRODUCE DEPARTMENT BY 4/30/14
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED;FREEZERS AT PROPER TEMPS.DISPLAY CASES GOOD; FOOD PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.MUST BRING CERTIFIED FOOD PROTECTION MANAGERS CERTIFICATE TO WASHOE HEALTH DEPARTMENT TO OBTAIN A WCHD CERTIFICATE AND ID CARD AND POST CERTIFICATE AT BAKERY BY 4/30/14
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.TEMPS MONITORED THROUGHOUT THE DAY.ALL FOOD PROPERLY STORED.WALK-IN AT PROPER TEMPS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.MUST BRING CERTIFIED FOOD PROTECTION MANGER CERTIFICATE TO WASHOE COUNTY HEALTH DEPARTMENT TO OBTAIN A WCHD CERTIFICATE AND ID CARD AND POST CERTIFICATE IN DELI DEPARTMENT BY 4/30/14
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED AND ROTATED.NO PROCESSING OF PRODUCT DONE ON SITE. ALL MEAT COMES IN PROCESS AND PACKAGED; ONLY APPLY LABELS WITH DATES.DISPLAY CASES ARE AT PROPER TEMPS AND MONITORED.NO PEST CONTROL ISSUES NO EMPLOYEE HEALTH ISSUES.MUST BRING CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE TO WASHOE COUNTY HEALTH DISTRICT TO OBTAIN WCHD CERTIFICATE AND ID CARD AND POST WCHD CERTIFICATE IN MEAT DEPARTMENT BY 4/30/14
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4/22/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINKS AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED.ALL PRODUCT COMES IN PROCESSED AND JUST BAKED AND FINISHED AT STORE. NO PEST CONTROL ISSUES NOTED.FACILITY MUST OBTAIN A WASHOE COUNTY HEALTH DISTRICT CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AND ID CARE AND DISPLAY IN DEPARTMENT BY 8/30/13. FAILURE TO OBTAIN WCHD CERTIFICATE MAY RESULT IN PERMIT SUSPENSION FOR LACK OF COMPLAINCE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HAND SINK AVAILABLE AND PROPERLY STOCKED.GOOD FOOD STORAGE.GOOD HOT AND COLD HOLDING TEMPS. COLD 39F-41F; HOT 150F-165F.TEMPS MONITORED THROUGH OUT THE DAY.PROPER COOLING OF ROTISSERIE CHICKENS AND FRIED CHICKEN.COLD CASES GOOD.MUST OBTAIN A WASHOE COUNTY HEALTH DISTRICT CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AND ID CARD AND POST CERTIFICATE IN DEPARTMENT BY 8/30/13. FAILURE TO OBTAIN WCHD CERTIFICATION MAY RESULT IN PERMIT SUSPENSION FOR FAILURE TO COMPLY.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL FOOD PROPERLY STORED.HANDSINK AVAILABLE AND STOCKED IN PRODUCE AREA. NO SLICING OF MELONS DONE ON SITE.ALL USE BY DATES CURRENT AND PROPERLY ROTATED.ALL REFRIGERATION AND FREEZER CASES ON ALARMS AND CONNECTED TO MAIN OFFICE.MUST OBTAIN A WASHOE COUNTY CERTIFIED FOOD MANAGER CERTIFICATE AND ID CARD BY 8/30/13 AND DISPLAY CERTIFICATE IN DEPARTMENT. FAILURE TO OBTAIN A WCHD CERTIFICATE MAY RESULT IN PERMIT SUSPENSION FOR LACK OF COMPLIANCE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINK AVAILABLE.PROPER FOOD STORAGE.USE BY DATES CURRENT AND CHECKED THROUGH OUT THE DAY.NO PROCESSING OF ANY MEATS DONE IN STORE. ALL PRODUCT COMES IN PROCESS; SEALED AND LABELLED.REMIND STAFF TO PLACE PAPER TOWELS IN DISPENSER INSTEAD OF JUST PLACING ROLL ON TABLE BY SINK. ENSURE THAT SOAP DISPENSER GETS FILLED; USED LAST OF IT.FACILITY MUST OBTAIN A WASHOE COUNTY HEALTH DISTRICT CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AND ID CARD AND DISPLAY IN MEAT DEPARTMENT BY 8/30/13. IF FAILED TO OBTAIN WCHD CERTIFICATE BY 8/30/13 PERMIT MAY BE SUSPENDED FOR LACK OF COMPLIANCE.
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7/29/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stockedDairy Walk-in cooler at 34 fGrocery walk-in freezer at -10 fIce cream walk-in freezer at -11 fProduce walk-in cooler at 35 fAll display refers at 40 f or lessDisplay freezers at 0 f or lessCoolers/freezers on automated alarm systemsAll food storage goodCode dates checked fineFacility has routine pest control through EcolabFacility clean and well kept-One sink in back women's restroom slow to get hot water. Monitor all sinks and adjust as needed.
- General Comments that relate to this Inspection
No violations noted:Notes:Handsinks and restrooms properly stocked. Discused importance of handwashing/proper glove use.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler 35 fFreezers at 10 f; -10 fSanitizer at 400 ppm quat. Test strips available.Facility clean and well keptUnable to verify CFPM. Inspector will try to verify at office and will be in touch with facility.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing and proper glove use.Discussed employee health. Ensure employees ill with vomiting and/or diarrhea are excluded for at least 48 hours after symptoms stop.Coolers at 28 f; 32 f; 36 f; 34 f-turkey 40 f; cheese 36 f; crab salad 35 f; pot. salad 36 fHot holding temps good-burrito 152 f; chicken 157 f; mac n cheese 172 fDiscussed final cook temps; cooling procedures - goodReviewed logs - goodSanitizer bucket 200-400 ppm. Test strips available.Facility clean and well kept
- General Comments that relate to this Inspection
No violations noted.Notes;Handsinks and restrooms properly stocked. Discussed importance of proper handwashing/glove use.Discussed employee health. Ensure foodhandlers ill with vomiting and/or diarrhea are excldued for at least 48 hours after symptoms stop.Walk-in cooler at 35 fWalk-in freezer 0 fNo meat processing occurs on site -all product pre packaged.Discussed three step dishwashing procedures - good. Test strips available.Inspector will verify CFPM's at office and follow-up with facility.
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6/11/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure foodhandlers ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below. All refers/freezers are on an automated alarm system.Food storage goodFacility clean and well keptChemicals properly stored/labeledPest control through Ecolab
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for at least 48 hours after symptoms.Walk-in cooler at 2 fFacility clean and organizedDiscussed three step dishwashing procedure* Do not store cleaning products near any food related products. - Corrected
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for at least 48 hours after symptoms stop.Walk-in freezer at 40 fWalk-in cooler at 0 fDeli meat case at 38 fDeli cheese case at 30 f-ham 36 f; turkey 41 f; provolone 36 f; turkey 37 fHot holding temps good-sesame chicken 145 f; fried chicken 170 f; rice 145 -147 fQuat sanitizer at 200 ppm . Test strips on site.Facility clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for at least 48 hours after symptoms stop.Meat cooler at 30 fSeafood freezer at 10 fNo meat processing occurs.Facility clean and well keptSean Donnolly has taken the Serve Safe course. Obtain WCHD CFPM certification upon receipt of Serve Safe certificate.
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2/28/2011 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Facility shall repair external thermometer on the exterior of the walk-in dairy case.
- [1] Thermometers provided and conspicuous
Facility shall repair external thermometer on meat walk-in refrigeration unit.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove tape from three-compartment sink plumbing; surface is not cleanable.Facility shall install new gaskets in hot case display unit.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall maintain sanitary towels at handsinks at all times; handsink near three-compartment sink observed without towels. (correction on-site)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall keep sanitary towel dispenser stocked at all times for effective handwashing (produce sanitary towel dispenser).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All refrigeration and freezer temperatures checked within acceptable limits; dairy case verified at 39-41 degrees with thermocouple. Food storage and dairy date marking codes checked good.Licensed Pest Control Service by Ecolab***Restrooms stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All reach-in refrigeration units and freezer units operating within acceptable ranges. Quatinary ammonia dispensing at approximately 400ppmBakery walk-in refrigeration checked at 35 degrees.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; whole chicken breast cooking at 176 degrees; fried chicken holding at 187 degrees; fried shrimp holding at 169 degrees. (whole chickens are held for a maximum of 4 hours)Cold-holding checked good; sliced turkey at 41 degrees; sliced ham at 40 degrees; salami at 43 degrees.All handsinks stocked with sanitary towels and soap; observed proper glove use on deli preparation line.Sanitizer buckets available; three-compartment sink checked at 200-400ppm quatinary ammonia.Walk-in deli freezer checked at -10 degrees; walk-in refrigeration checked at 37 degrees ambient temperature.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; commerically pre-packaged frozen shrimp checked at 4 degrees (outside of bag); ground beef package at 38 degrees.Facility no longer supplies fresh seafood; all seafood (commercially pre-packaged)Quatinary ammonia dispensing at 200-400ppm...Handsinks stocked with sanitary towels and soap.Walk-in freezer checked at -1 degrees; seafood freezer checked at 1 degree.Food storage and date marking codes checked good.
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10/11/2010 | Routine Inspection 1st | 93 |
- [1] Thermometers provided and conspicuous
Facility shall repair damaged thermometer at bakery walk-in refrigeration unit.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain sanitizer buckets at all times for sanitizing slicers; counters; and food contact surfaces. The buckets shall be changed at least every 2-3 hours or when organic load is high. The buckets shall be checked with quat strips to ensure effective and safe sanitization. (the same strips used at three-compartment sink)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed glove use and proper handwashing by employees.Three-compartment sanitizer checked at >200ppm quatinary ammonia. (Kay-Quat 2) All freezers and refrigeration checked within acceptable zones.note:Observed one out of eight bakery cooling fans in walk-in not operating. Facility shall repair fan*******
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken breast @ 148 degrees; corn dogs deep fried at 238 degrees; shrimp hot-holding at 166 degrees. (hot-holding case set at 192 degrees.Cold-holding checked good; tuna @ 42 degrees; potato salad at 42 degrees; cheese at 41-42 degrees.All handsinks stocked with sanitary towels and soap; observed proper glove use and handwashing.Reviewed exclusion policies and symptoms to be aware of.
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All food storage checked good; date marking codes on dairy products checked good.Facility is monitored monthly by Orkin Pest Control.All meat cases; walk-in refrigeration units; display cases and reach-in units holding within acceptable ranges.(please check any damaged or cracked thermometer dials.)
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Facility has no meat cutting on-site; all meat products arrive in a pre-packaged state.All date marking codes and food storage checked good.All cases; display units; and walk-in refrigeration units holding within acceptable limits. (please repair any damaged thermometer dials)All handsinks stocked with sanitary towels and soap; please ensure handsink area remains free of any articles.Three-compartment sanitization checked at >200ppm quatinary ammonia; chemical test kits available.
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9/23/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All handsinks properly stockedObserved employee handwashing and proper glove useWalk in 40FFreezer -8FReplace missing ceiling tiles as necessary
- General Comments that relate to this Inspection
All handsinks properly stockedAll temperature logs appeared complete and accurateWalk in 43FHam 38FTurkey 39FFreezer 18FBurritos 199FFried Chicken 149FHam 39FPasta salad 38FRoast Beef 37F
- General Comments that relate to this Inspection
All products stored properlyOrkin is pest control operator
- General Comments that relate to this Inspection
Seafood walk in 20FGood separation of raw and ready to eat in walk inAll handsinks properly stockedObserved employee handwashing and proper glove useAll product in reach in was frozen
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8/11/2008 | Routine Inspection 1st | 100 |
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