- [1] Thermometers provided and conspicuous
-Thermometer on the outside of the walk in cooler was not working properly. Recommend additional thermometer is placed inside the walk in cooler for confirmation. Ensure thermometer is working properly within 7 days; 08/14/15; for temperature evaluation.
- [1] Installed; maintained
-Observed caulking at the handsink that is wearing away. Ensure caulking is reapplied at the handsink within 7 days; 08/14/15; so surfaces are sealed; smooth and easily cleanable.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
-Observed handsink in the produce department leaking water from the pipes under the sink. Ensure handsink is not leaking within 7 days; 08/14/15; to keep up on proper facility maintenance.-Observed handsink in the produce department in need of caulking. Ensure caulking is reapplied to the handsink within 7 days; 08/14/15; to keep surfaces sealed; smooth and easily cleanable.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
-Observed employee personal items stored with consumer items in walk in coolers in the produce area and other areas. Ensure employees store personal items in a designated area away from consumer items within 48 hours; 08/09/15; to reduce cross contamination
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms ahve stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Cooked chicken wings at 167F.-Reach in meat cooler at 30F. Corn beef 40F; ham 40F; salami 40F; turkey 40F.-Reach in salad cooler at 40F. Chopped melon 39F; potato salad 39F.-Hot holding at 170F. Shrimp 151F; chicken 148F; corn dog 150F.-Walk in cooler at 36F. Ham 36F; cole slaw 38F. Clean and organized. All items stored properly. Lights shielded.-Walk in freezer at 0F. Clean and organized. Lights shielded.-Meat slicers clean and sanitized in place every 4 hours. No problems.-Utensils and knives were clean and stored properly.-Cutting boards clean and smooth.-Prep surfaces were clean.-3 compartment sink was clean and set up properly. Sanitizer at 400 ppm Quat. Test strips available.-PCO is Ecolab on a weekly basis. No signs of pests or vermin.-Additional CFPM are listed with the grocery inspection. Per manager no individuals have taken a CFPM test and failed the test within the last year.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection.-Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restroom clean and stocked.-Walk in cooler at 40F. All items properly stored at least 6 inches off the floor. All lights shielded. Neat; clean and organized.-Walk in freezer at 0F. All items frozen. Items stored properly off the floor. All lights shielded; clean and organized.-3 compartment sink clean and set up properly. Sanitizer at 400 ppm Quat.-Dishwasher high temp. Rinse at 200F. Within proper parameters.-Observed good glove use.-Prep surfaces were clean.-Equipment was clean.-Tissue paper provided for donuts.-Food stored properly at least 6 inches from the floor.-Observed proper chemical storage.-Mop area clean and organized.-PCO is Ecolab on a weekly basis. No signs of pests or vermin.-Additional CFPM are located on the grocery inspection. Per manager no individuals have taken a CFPM test and failed the test within the past year.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Facility receives all meat product packaged and does not butcher any product on site.-Handsink clean and stocked.-Restrooms clean and stocked.-3 compartment sink clean and accessible. Not set up during the inspection.-Walk in freezer at 0F. All product frozen and properly stored off the floor. and separated. Freezer was clean and organized. Lights properly shielded.-Walk in cooler thermometer was not working properly; but product was cold. Thermocouple reading from inside cooler was 36F.-PCO is Ecolab on a weekly basis. No signs of pests or vermin.-Additional CFPM are listed in the grocery inspection. Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Discussed store policy on service animals and operating procedures for animals in the store. Per manager the service animal policy was recently revamped for the store.-Discussed new regulation changes for no bare hand contact with ready to eat foods.-All walk in coolers and walk in freezers were working properly. -All food products were stored properly at least 6 inches off the floor.-Chemicals were stored properly.-Restrooms were clean and stocked.-PCO is Ecolab on a weekly basis. No signs of pests or vermin.-Reach in coolers and freezers were working properly. All product was neat and organized.-Outside garbage was stored properly. Facility has a fenced enclosure that is locked to prevent illegal dumping.-In addition to other CFPM listed for specific departments; the following individuals also have CFPM certificates:Karina Cortez; M130461Cameron Martinez; Serv Safe - 5228372; 02/12/17Thomas FrontinoTara StifflerPatrick MitchellSotira Frawley-Per manager; no individuals have taken a CFPM course and failed the exam within the past year.
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8/7/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. (Handsink by three compartment sink only getting to luke warm. Adjust the water to ensure that hot water is available).Discussed importance of handwashing.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 at 34 f-whole cooked chicken at 29 f (pulled from freezer)-fried chicken 34 f-turkey 37 f-ham 35 fWalk-in freezer at -1 fCold holding ok-potato salad 39 f-pasta salad 38 fDeli cooler at 30 f-turkey 36 f-bologna 34 f-cheese 38 f-pastrami 36 fHot holding temps ok-Fried rice 144 f-Fried chicken 135 f - 168 f-chicken wings 185 f (just cooked)Hot holding temps are checked and recorded 4 times per day. Cold holding temperatures are checked 1 time per day.Discussed cooling procedures for fried chicken and rot. chickens. New policy is to place chicken inside walk-in cooler in containers for a 4 hour time frame. Please note that product must cool from 140 f to 40 f within 4 hours. Highly recommend taking a product temperature at the end of the 4 hours to ensure that chicken is down to 40 f. Inspector has concerns that by keeping product sealed in it's containers; that chicken will not cool rapidly enough and there is potential for bacterial growth. Highly recommend validating this process to ensure that chicken can reach 40 f within 4 hours.Discussed wash; rinse; and sanitize procedures - good.Observed good food storage.Facility clean and well keptRecommendations:-Ensure that facility has sanitizer spray bottles or buckets set up to ensure prep surfaces are sanitized routinely.-Designate a specific area for employee waters away from customer food/items
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked.Discussed importance of handwashing.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 at 40 fDisplay coolers at 35 f; 34 fHigh temp dishwasher ok-Wash @ 150 f-Rinse @ 183 fThree compartment sink set up okQuat sanitizer at 200 - 400 ppmRecommendations:-Ensure that facility has sanitizer spray bottles or buckets set up to ensure prep surfaces are sanitized routinely.-Designate a specific area for employee waters away from customer food/items
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Display coolers at 35 f; 30 f; 34 f; 29 fDsplay freezers at - 3 f; 2 f; -10 fWalk-in cooler at 34 fSeafood walk in freezer at 0 fDates checked fineFacility does no prep. All meat is prepackaged.Discussed wash; rinse; sanitize procedures - ok. The only items that are washed are the meat trays.Facility clean and well kept.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal illness (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Produce walk-in cooler at 34 fDairy walk-in cooler at 35 fWalk in freezer at 0 fAll coolers and freezer observed at acceptable temperaturesAll dates checked okObserved good food storageFacility clean and well keptRecommendations:-Recommend conducting a store wide inventory of spray bottles to ensure that spray bottles are properly labled as to their contents. Ensure that employees are not putting water in bottles labeled as chemicals and vice versa.
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3/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in deli case below 40 f-turkey 38 f-pastrami 40 f-cheddar 39 fDeli salad case at 35 f-coleslaw 40 f-chicken salad 38 fWalk-in cooler at 34 f-turkey 35 fHot holding temps good-chicken 151 f-mac n cheese 160 fDiscussed cooling procedures - goodFacility takes and records temperatures twice dailyQuat sanitizer at 400 ppmTest strips on siteFacility clean and well keptUnable to verify CFPM. Please contact Krista at 328-6164 to determine if other individuals are certified. If not; a CFPM must be provided for this permit.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.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 at 40 fFreezer at 0 fHigh temp dishmachine ok-Wash 156 f-Rinse 185 fDiscussed wash; rinse; sanitize procedures - goodFacility using quat sanitizerTest strips availableFacility clean and well keptEnsure water bottles are labeled.
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All meat cases at 40 f or belowAll freezers at 0 f or belowAll meat is received pre-wrapped. No processing occurs on site.Discussed wash; rinse; sanitize procedures for trays - goodFacility clean and well kept
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers checked at 40 f or belowAll freezers checked at 0 f or belowCoolers/freezers are monitored electronicallyObserved good food storageCode dates checked fineFacility clean and well kept
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6/26/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
WCHD's certificate for CFPM has been processed and mailed to CFPM. Post and keep posted the latter certificate in the establishment.
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12/10/2012 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
One Certified Foiod Protection Manager who has obtained the WCHD certificate has been assigend to department under deli permit. CFPM #M110739 expires 2/24/2016. Deli permit is therefore now in compliance with CFPM requirement.
- General Comments that relate to this Inspection
One Certified Foiod Protection Manager who has obtained the WCHD certificate has been assigend to department under bakery permit. CFPM #M120694 expires 2/26/2016. Bakery permit is therefore now in compliance with CFPM requirement. Keep WCHD certificate posted in establishment.
- General Comments that relate to this Inspection
Employee assigned to department under meat market permit has completed the approved food safety training program from corporation. Employee still pending to submit proof of computer training completion to WCHD in order to have the WCHD certificate issued. Deadline to obtain WCHD extended to 12/12/2012.Failure to meet deadline may result in further enforcement actions and assesssment of additional reinspection fees.
- General Comments that relate to this Inspection
One Certified Food Protection Manager who has obtained the WCHD certificate has been assigend to department under grocery permit. CFPM #M120672 expires 5/29/2017. Grocery permit is therefore now in compliance with CFPM requirement.
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11/30/2012 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager currently on staff for deli area; CFPM from last year's inspection no longer works in this store. Must have one employee complete a Washoe County approved certification class by 8/17/2012. CFPM must be one who is not assigned to other areas permitted separately in store. Follow-up to be conducted by this date.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor on more frequent basis under shleves in sales floor and in grocery walk-in freezer to remove fallen products and dirt and trash build-up. Floors in these areas to be cleaned this day.
- General Comments that relate to this Inspection
Corn dog 165 F; spicy chicken wing 168 F; chicken breast strip 196 F in hot food case.Internal cooking temperature of rotisserie chicken registered at 187 F.macaroni chili cheese salad 41 F; potatoe salad 40 F; roast beef 36 F; bacon ham 38 F; turkey breast 35 F; beef bologna 33 F; provelone cheese 34 F; muenster cheese 36 F; oven roasted turkey breast 38 F; turkey pastrami 36 F in refrigerated cases.Deli walk-in cooler at 32 F. Raw chicken storage area of walk-in cooler at 28 F. Walk-in freezer at 10 F.Thermometers of all refigerated cases at below 40 F.Noted all hand sinks stocked and functional.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.walk-in freezer at 10 F.Refrigerated cases at below 40 F.Pan washer temperature readings were 150 F for wash and 184 for final rinse.Noted hand sinks stocked and functional.The CFPM for bakery no longer works in this store since 7/9/2012. Must have one employee complete a Washoe County approved certification class by 9/9/2012. Follow-up to be conducted by this date.
- General Comments that relate to this Inspection
Meat walk-in cooler at 34 F.Meat walk-in freezer at -12 F.Noted hand sink stocked and functiona.All refrigerated meat cases at below 40 F and freezer cases at 0 F or below.All dates on food products checked were current.
- General Comments that relate to this Inspection
Produce walk-in cooler at 34 F.Noted hand sink stocked and functional in produce prep room.Milk walk-in ncooler at 38 F.Grocery walk-in freezer 0 F.Noted hand sinks in restrooms stocked and functional.Dates checked on food products and baby foods and infant fromulas were current.Outside area where refuse containers kept observed to be clean.The CFPM for grocery permit no longer works in this store since 7/16/2012. Must have one employee complete a Washoe County approved certification class by 9/16/2012. Follow-up to be conducted by this date.
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7/17/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Walk-in freezer at 0 F; Walk-in cooler at 40 F.Dish washer at 250 F on wash cycle and 185 F on final rinse cycle.Noted hand sinks stocked and functional.Refrigerated case at 35 F.
- General Comments that relate to this Inspection
MEat walk-in cooler at 35 F. Meat walk-in freezer at 0 F. All meat cases at below 40 F and freezer ases at 0 F or below.Noted hand sink stocked and functional.Dates on products chekced were current.CFPM Joseph Featser to apply for WCHD's certificate by 7/12/2011
- SECTION XVI: GENERAL COMMENTS
Temperatures taken in hot-holding case: boneless chcicken wing 156 F; chicken wing 141 F. chicken breast strip168 F. Temperatures taken in refrigerated cases: seafood salad 37 F; potatoe salad 39 F; ham 39 F; roast beef 36 F; turkey breast 36 F; swiss cheese 35 F; turkey breast 39 F.Noted all hand sinks stocked and functional.Walk-in cooler at 32 F. Walk-in freezer at 0 F. All refrigerated cases at below 40 F.Meat and cheese slicers are broken down to be cleaned and sanitized every 4 hours.Temperature logs on food and equipment temperatures filled out daily.
- SECTION XVI: GENERAL COMMENTS
Dairy walk-in cooler at 36 F. Produce walk-in cooler at 37 F.Noted hand sink in produce prep room stocked and functional.Noted hand sinks in men's restroom stocked and functional.Dates checked on food products; baby foods and infanf fornmula products were all current.
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6/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Temperatures in deli cases: chicken 41 F; nacaroni salad 39 F; broccoli salad 41 F. ham 34 F; turkey 33 F; cheddar cheese 34 FDeli walk-in cooler 33 F.Walk-in freezer 5 F.Noted all hand sinks stocked and functional.Temperature logs maintained daily.
- General Comments that relate to this Inspection
No violations noted.Walk-in cooler 38 F.Walk-in freezer 5 F.Pan washer at 150 F on wash cycle and 198 F on final rinse cycle.Temperature logs maintained daily.Noted hand sinks stocked and functional.
- General Comments that relate to this Inspection
No violations noted.Walk-in cooler 30 F.Walk-in freezer 10 F.Temperature of all meat cases and seafood case below 40 F.Temperature logs maintained daily.Noted hand sinks stocked and functional.Dates on products checked were ok.
- General Comments that relate to this Inspection
No violations notedProduce walk-in cooler 37 F. Noted hand sink in produce room stocked and functional.Dairy walk-in cooler 35 F.Temperature of all refrigerated cases below 40 F.Temperature logs maintained daily.Noted outside refuse storage areas clean.Dates checked on food products; baby foods and infant formulas were ok.Noted all restrooms stocked and clean.
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6/29/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this timeDeli walk-in cooler at 36 F. Walk-in freezer at 5 F.Meat display case at 30 F. Macaronni salad 43 F; Pasta broccoli salad 43 F; potatoe salad 39 F; thermometer in salad case at 45 F; keep case at temperature below 40 F.Temperatures in hot holding units: rotisserie chicken 173 F; fried chicken 151 F; burrito 196 F.All other refrigerated equipment checked at temperatures below 40 F.All hand sinks found stocked and functional.
- General Comments that relate to this Inspection
Bakery walk-in cooler at 39 F; cake display case at 32 F and 37 F.Quats sanitizer tested at 200 ppm in 3-compartment sink.Pan washer temperature at 198 F for rinse and 103 F for wash cycle; have wash cycle thermometer checked for calibration.Hand sink found stocked and functional.Product dates checked were ok.
- General Comments that relate to this Inspection
No violations noted at this time.Meat walk-in cooler at 32 F.Seafood open case at 32 F. Seafood display case at 38 F.Meat and deli cases were all at below 40 F.Freezer cases were between -15 and 6 F.Hand sink found stocked and functional.
- General Comments that relate to this Inspection
No violations noted at this time.Dairy walk-in cooler at36 F.All other refrigerated equipment at temperatures below 40 F.Freezer units were all at 0 F and below.Product dates checked were ok.Restrooms found stocked and clean; sensors of all hand wash faucets were operational.
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7/23/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection.Deli hot holding: Fried Chicken @ 175 f; Chicken tenders 173 f; Egg Rolls @ 180 f.Deli Display Cooler @ 38 f: Whole Ham 38 f; Whole Turkey @ 38 f; Pasta Salad 38 f.Walk in refrigerator @ 38 f. Freezer 0 f. All food stored properly. All food labeled and dated.Meat slicer; counters; and floors clean.Observed employees washing hands and changing gloves in between duties. Items discussed w/ Employees: Handwash policy; Sick employee policy; temperature logs; and cleaning schedules.
- General Comments that relate to this Inspection
The following was observed during the inspection.Walk in @ 38 f; All food stored properly.Freezer @ 0 f. All food stored properly.All scoops stored properly in frosting bins.Floors and counters clean.Handsinks stocked properly w/ soap & p-towels.Dishwasher @ 190 f.All chemicals stored in separate location away from food products.
- General Comments that relate to this Inspection
The following was observed during the inspection:Meat display cooler @ 38 f: Salmon 38 f; Shrimp 38 f; Halibut 38 f.Meat area Walk in @ 38 f. All food stored properly. All food products dated and labeled.All handsinks stocked properly w/ p-towels and soap.All chemicals stored in separate location away from meat products.All floors and counters clean.Observe employee wash hands.
- General Comments that relate to this Inspection
The following was observed during the inspection:Frozen foods coolers @ 0 to -10 f. All food dated and labeled.Deli coolers @ 33 f. All food dated and labeled.Chemicals stored in separate location away from food products.All aisles; shelves; and floors clean.Bathrooms clean and stocked.Items discussed w/ Lee:Handwash policy; sick employee policy; and damaged can food policy.
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11/21/2008 | Routine Inspection 1st | 100 |
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