- [2] Food protected during storage; preparation; display; service; transportation
5 - Out of date pork loin products on sales shelf > Remove out of date items from sales floor > Store has program in place for dated product. Advised management to reiterate policy eith employees to ensur it is being followed * Product removed form sales shelf (corrected)
- General Comments that relate to this Inspection
Handsinks available and stocked3 compartment sink available / Test strips availableDisplay cases 32-38 FFreezer display cases -5 - 5 FWalk in refrigerator good 36 FWalk in freezer good 0 F
- General Comments that relate to this Inspection
No problems noted at time of inspectionGrocery aisles/shelves goodFreezer display cases -5 - 5 FProduce - display cases good / 30-38 F / Walk in refrigerator good /Produce dates good / 3 compartment sink available / test strips availableGrocery backroom goodDairy case 30-36 F / Product dates goodFreezer walk in 0 FDeli cases 32-40 FCFPM Connie Higgins NRSFP 20738026 Jose N. Lopez ET20596697 Ellis John Wood 20739511No failed CFPM tests
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10/6/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No problems noted at time of inspection+Some ice build up in freezer > Watch to ensure does not build up further. Can cause slip/trip hazard as well as food contamination id ice melts and drips into product3 compartment sink available / Sanitizer test strips availableWlak in freezer 15 F / All items frozenWalk in refrigerator 32 F / Turkey 38 FHandsinks available and stocked Hot Holding - chicken (wings; chinese; strips) cheese sticks; jalapeno poppers; mashed potatoes; fried rice; macaroni and cheese 151-187 FCold holding - 38-40 F Potato salad; caprese salad; club med pasta; chicken salad; turkey; ham; roast beef; cheese 37-40 FHairnets and food grade gloves worn by personnelRotissirie chicken 189 F out of unitNo failed CFPM test
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9/21/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer in deli display case
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Sanitizer test strips not available
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink in produce department empty of towels
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at handsink
- General Comments that relate to this Inspection
2205-00310 - No paper towels at handsink +Provide paer towels*Correction to be made within 24 hrs.2205-00200 - Sanitizer test strips not available + Provide sanitizer test strips + Corrected at time of inspection-Ice build up in radio repeater unit in freezer +Defrost *Correction to be made within 14 daysFreezer display good - Thermometer -5Freezer storage good - Thermometer 10Meat display units cleaned nightly (section) Whole unit cleaned by end of weekRefrigeration unit good - Thermometer at 21
- General Comments that relate to this Inspection
2205-00310 - Handsink in produce department empty of towels > Provide towels at sink+Corrections to be made within 24 hrs.2205-00050 - Candy display boxes stored on graound +Store all food products 6" off ground *Corrected during inspectionProduce storage goodDairy storage good-Dates good-Thermometers 30-40Freezers good-Thermometer-7 - 5Lights shielded
- General Comments that relate to this Inspection
2214-00080 - No thermometer in deli display case (Unit w/ham & turkey - middle between cheeses & roast beef)*Provide thermometer and place in a conspicuous place+Correction to be made within 24 hrs.Handsink stocked and available Hair nets & gloves worn by employeesDisplay cases good-lights shielded-Thermometer in 2 units 36-40-Turkey 38-Ham 38-Cheese 40Hot holding good-Chicken 147-Shrimp 144Salads 36-41Only cooling of product are whole chickens. Cooled and placed for sale. Temp logs available
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7/15/2014 | Routine Inspection 1st | 93 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
A few areas of flooring could use some detailed cleaning. Mostly under shelving and behind equipment. *Discussed alternative repair and sealing of these areas to prevent debris build up. Deep cleaning schedule in place.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked Facility cleanProduct separation goodAll product stored off floorDates used for meat productsAll refrigeration @ 40F or belowAll freezers operational*All products come in packaged. Operation just stickers them and then puts them out for sale.
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedFloor sinks cleanAll refrigeration @ 40F or belowAll freezers ok*Systems are alarmed if temperature fluctuatesProduct storage ok-off groundNo sign of pests-Ecolab is pest control operatorDented cans removed as policyChemical products stored separately from food products
- General Comments that relate to this Inspection
Hand sinks stocked-gloves wornAll display cases @ 40F or below-turkey @ 40F-ham @ 40F-pot sal @ 40FHot holding ok-chx @ 150F-mac & cheese @ 150FTemp logs kept digitallyRot. chx @ 155F-observed cooking temperatures @ 180F +Sanitizer buckets @ 200ppm quat3 compartment sink @ 200ppm quatWalk in @ 40FFacility cleanSlicers cleaned every 4 hours at a minimum*Employees were all very knowledgable about food safety procedures.*Food Manager Certificate binder not located - operator will notify inspector when binder is found with CFMs.
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6/21/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected Plastic drapes have been installed and wood floor jam is repaired. Unit is on a weekly schedule to check for ice and remove if needed. 3 compartment sink: 200 ppm Quat
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedGasket on door is repaired and achieved a seal on door to minimize moisture entry and decrease load on cooling unit
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedFloors are cleaned daily and under racks and manager is monitoring cleaning schedule
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12/10/2012 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed food build up in the side dial of one of the meat slicers. Need to remove; all food contact surfaces must be clean and free of debris to facilitate proper cleaning and minimize food contamination
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gasket on deep freezer (LTB-8) is broken and sections are missing; Need to repair gasket to prevent formation of condensation above or on food product; and to ensure unit is holding correct temperature. In fridge LTB 9; observed debris and food matter in the floors; especially under the racks; need to sweep
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed formation of ice on unit ceiling (LTA-2). Management is already aware of the problem. They currently are having the plastic drapes replaced and fixing the wood door jam. Need to repair or replace unit to ensure correct temperature is maintained and minimize food contamination due to condensate.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed debris and trash under the food racks. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Handsinks clean and stockedNo fresh shellfish Fridges <=41FFreezers <=0FAll food storage good All meat packaged and labeled 3 compartment sink 400 ppm Quat
- General Comments that relate to this Inspection
**CFPM: Facility is currently in the process of getting an alternative form of training approved through the Washoe County Health District. Facility has multiple staff who are Servsafe approved and are currently submitting paperwork to have employees approved to register for a Washoe County CFPM. At this time points will not be removed; however; facility has 60 days to submit the correct paperwork and have another Washoe County Registered CFPM or it will be considered a violation.**Fried Chicken 172F: observed staff take tempatures with thermometers immatation crab salad 38FAll fridge units clean and <=41F with thermometersHandsinks clean and stockedAll food labeled and coveredAll other meat slicers clean and free of debris
- General Comments that relate to this Inspection
All handwashes clean and stocked3 compartment sinks 400 ppm Quat with test stripsAll fridge units <=41FAll freezers <=0FAll food storage and labeling good
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11/20/2012 | Routine Inspection 1st | 95 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Note: Repaired by end of insp.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM; Must obtain a CFPM and register with WCHD within 60 days (11-28-2011) or risk possible suspension of Health Permit.
- [3] CFPM or person in charge present; certificates posted as required
- General Comments that relate to this Inspection
Handsinks were fullystockedAll meat comes pre-packaged from a Cental Warehouse on refrigerated/Frzr trucks.There is no bare hand contact with any meat productWalk-in Meat refrig. @32FWalk-in Meat Frzr @-12FAll Reach-in display cases were <40F
- General Comments that relate to this Inspection
Handsinks fully stockedAll Rech-in refrig. were <40FAll Reach-in Frzr's were <0FDairy walk-in @35FAll Dairy currentStockrooms cleanEmployee breakroom cleanCustomer restrooms were clean and stocked
- General Comments that relate to this Inspection
Handsinks were all fully stockedWalk-in Refrig. @35FWalk-in Frzr @0FReach-in cases @42f - Personnel adjusted downwardAll Scoop handles properly storedTemps noted: H-held chicken breasts @ 181F; Mac Salad @40F; Roast Beef Roll @41F; Turkey roll @41F; Potato salad @41FDeli slicers cleaned multiple times per day3-comp sink used for utensils - tested - 200 ppm Quat
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9/29/2011 | Routine Inspection 1st | 90 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM assigned due to Emp. transfers. Must obtain CFPM and register w/WCHD within 60 days (11-20-2010).
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Meat Refrif @34FWalk-in Meat Frzr. @1FReach-in Meat cases were all <40FAll Meat products are delivered "pre-packaged"|0|2205|2016-03-29
- General Comments that relate to this Inspection
Handsinks fully stockedEmp. and customer restrooms were clean and stockedAll Reach-in Refrig. cases were <40FAll Reach-in Frzr. cases were <0FDairy Walk-in @33FEmp. Breakroom cleanBack Stock areas clean
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig.@37FWalk-in Frzr.@-3FReach-in cases were all <40FTemps noted: Turkey slices @35F; Macaroni salad @34F; Bologna Roll @36F; Hot Wings @155F; Chicken Breasts @153FAll food prep surfaces were clean3-comp sink sanitizer level @200 ppm Quat
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9/20/2010 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Walk-in refrig. re-circ fan guards are dirty
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Need to re-lamp the Deli display island.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig @35FWalk-in Frzr @-4F3-comp sink used for utensil washingTemps noted: Potato salad @39F; Turkey roast @38F; Roast Beef @39F; Tuna salad @38F; Chicken Tender pieces @167FMeat slicers cleaned every 2-4 hrs. - Cleaning log kept
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9/15/2009 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment (Walk-in Refrig. Re-circ. Fans) dirty. All non food contact surfaces of equipment must be clean.
- [1] Installed; maintained
Need to apply caulking around restroom sinks; Ensure all restroom fixtures are cleaned regularly and checked for proper operation.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in refrig. @37FWalk-in Meat Frzr @-1FAll reach-in refrig. were <40FAll meat is pre-packaged - no meat prep is done at facility
- General Comments that relate to this Inspection
All reach-in refrig. were <40FAll reach-in Frzr's were <0FWalk-in Frzr @2FProduce walk-in @39FDairy walk-in @37FHandsinks properly stockedCustomer restrooms clean and stockedEmp. breakroom clean
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9/14/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
CFPM Update Only
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11/24/2008 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 60 days to obtain a CFPM (September 30; 2008).
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-Freezer -30F.-Walk-In 32F.-Mop sink OK.-All items stored at least 6" off the ground.-All lights properly shielded.-Three compartment sink OK to wash; rinse; and sanitize.
- General Comments that relate to this Inspection
Notes:-Freezer 0F.-Freezer -10F.-Produce walk-In 40F.-Dairy walk-In 35F.-All lights properly shielded.-All items stored at least 6" off the ground.-Both bathroom properly stockeds.-Hand sink properly stocked.
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Three compartment sink OK to wash; rinse; and sanitize.-Freezer -20F.-Walk-In 30F.-All lights properly shielded.-All items stored at least 6" off the ground.-Hot holding -Chicken 176F.-Cold holding -Potatoe salad 39F. -Pasta salad 40F.
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8/5/2008 | Routine Inspection 1st | 97 |
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