- General Comments that relate to this Inspection
Notes:CFPM's - Thomas P. Sharpe; Justin M. Granata; Eileen Moots; Anthony C. Solferino; Wesley D. Mewes; and Tiffany N. Mans. 5 more people will be taking the training next month. No one have taken the training and failed this pased year.-All hand sinks properly stocked and used.-Gloves use observed.-Temp logs recored on all holding every three hours.-Temps for Pizza reach-In all items 36-37F.-Temps for hot holding 145-160F.-Chickens 171F.-Display case for deli 34-37F.-Walk-In 36F.-Walk-In 38F.-Walk-In 38F.-Freezer -10F.-Dish wahser final rinse 194F.-Hot holding on line 145-163F.-Cold holding on line 38-40F.
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10/2/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations corrected at time of re-inspection. Thank you.Cold holding makeup table recorded @ 40 F. Sliced tomatoes @ 41 F; and meatloaf @ 35° F. Cold holding logs checked OK. Makeup table willhave compressor coil replaced for makeup unit by 04/02/14. please continue to monitor unit w/ AM& PM logs until unit is repaired with new part by 04/02/14.Cold holding temps checked Ok and w/in regulations at Deli case. please call health inspector when makeup table/ cold holding unit has been completely repaired.
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3/25/2014 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Reinspection for make-up unit: (Inspection 3/18/14)Unit has ambient air temperature @ 39 FFood temps below 40 F. Watch unit for proper food temperatures.Provide temperature log AM/PM until unit shows able to hold food temps below 40 F.O.K. to use unit with monitoring.Note:Cutting boards are resurfaced with a smootha cleanable surface. Being rotated into the kitchen.Will conduct complete reinspection on 03/25/14
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3/20/2014 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed food temps at makeup table/ cold holding table next to panning maker w/ recorded temperatures between 49-57 F. all PHF foods voluntarily discarded. Approx. 25 lbs of food. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.
- [4] Facilities to maintain product temperature
Makeup unit/ cold holding w/ recorded temp. of 60 F. Do not use unit until repaired and cold holding at 40° F or lower. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Resurface or replace cutting boards through out deli operations to be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean exterior of all dry ingredient bins. Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
observed garbage dumpster for compost putresible waste leaking. Please have wm provide a dumpster that is leak proof. Po double bag waste and Keep lids closed when not in use.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Walkin recorded @ 42° F; Fresh pack w/in @ 38 F; Meat w/in @ 32 F; Proper food storage; no raw over RTE; food stored off ground.Orzo pasta @ 38'F; pasta@37 F; brisket @ 37F; rotisserie chicken (whole) 93 F; meat 1oat@ 35 "F. rice@ 39-41 F; quinoa salad @ 33 - quinoa @ 35 F; sausage @ 36 F; Reach in deli case recorded@ 38 F; chicken breast@ 40 F; zucchini quinoa salad temped between 45 - 47 F. Items on open air deli case are high turnover foods. meat loaf @ 41 F; Sonoma chicken salad @ 42 et;tuna salad 35 F; turkey @ 40 F; sliced tomatoes @ 45 F; pizza makeup Unit temps. recorded: mozerella@ 37 F; sausage @ 40 F; Cold holding temperatures on cold holding buffet line temped between 39-40 F. Proper scoop storage observed w/ handles to utensils out of food product.Hot holding temperatures recorded @ 172-180'F for chicken marsala; brown rice E 168 F; final cook temp. of rotisserie chicken @ 178 F. Rice hot holding between 137- 145 F; Chicken and Penne@167F and tomato soup@ 161 F @ soup buffet line.Notes:Ecolab services monthly for pest control. Quat sanitizer recorded at 300 ppm. High temp. dishwasher recorded @ 190 F final rinse temp.Facility shall cover top shelf in dry storage room of all produce stored on shelf from overhead debris. Ceiling is not closed and open to pipes above.Please clean fanguards in walk-in unit of all dust debris buildup.Reviewed w/ operators employee sick policy. Do exclude ill employees w/ vomiting and diarrhea symptoms for 48 hour from time of last incident. Facility has good working exclusion policy. Observed good handwashing.Employee restroom and breakroom observed clean. All handsinks properly stocked with liquid soap and sanitary disposable towels. Recommend reviewing and monitoring proper handwashing in dish washing room. Employees must wash hands when going from dirty equipment to clean. * A reinspection is required.
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3/18/2014 | Routine Inspection 1st | 87 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed some floor areas in Deli/Bakery that are no longer smooth and easily cleanable; please repair all damaged grout areas.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken cooking at 172F; scrambled eggs at 145F; white gravy at 144F; garden soup at 148F; chowder soup at 154F; ministrone at 183F; chicken soup at 173F.Cold-holding checked good; salmon at 36F; cooked/cooled chicken at 38F; meat/loaf cooked/cooled at 37F.High temperature dishwasher checked at >180F on final rinse sanitization.Quatinary ammonia sanitizer buckets available at all stations with 200-400ppm.Handsinks stocked and functional; observed glove use with ALL food preparation. (good)****Walk-in refrigeration checked at approximately 36F; all other refrigeration and freezer units checked within regulation.Reviewed proper exclusion for any sick employees; procedures checked good.
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9/3/2013 | Routine Inspection 1st | 99 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
High temp dishmachine not sanitizing at adequate temperature. Ensure rinse maintains 180 f minimum. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of proper handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Coolers all maintaing 40 f or below.-chicken 38 f-rotisserie chicken 39 f-quinoa salad 38 f-salami 39 f-ham 41 f-asian noodles 38 f-tofu 40 fHot holding temps good-spinach soup 158 f-mushroom barley soup 169 f-steak 147 f-eggs 145 fFinal cook temp on chicken at 180 fDiscussed cooling procedures - goodSanitizer buckets at 200 ppm. Test strips on site.Observed good food storage.Facility clean and well keptFound CFPM to be very knowledgeable on food safety.
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7/30/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.All refers at or below 40 F-chicken 38 f; mozzarella 40 f; turkey 40 f; tuna salad 38 f; pasta 36 f; antipasto salad 39 fHot holding temps good-sweet & sour chicken 152 f; mac & cheese 169 f; chicken marsala 152 f; chicken 144 fHigh temp dishmachine 150 wash; 180 rinseQuat sanitizer bucket @ 200 -400 ppm. Test strips on site.Found staff to be very knowledgeable about employee health; cooking/holding temps; and general food safety.
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7/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks/restrooms properly stocked. Discussed importance of handwashing. Good handwashing observed. Discussed employee health policies. Ensure employees ill with GI symptoms are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 21 f-orzo 38 f; chicken 39 f; chicken soup 38 fPizza cooler 38 f-sausage 41 f; pepperoni 38 fAll other coolers at or below proper tempsTemped numerous foods on self service line - all good-spanish rice 156 f; orange chicken 172 f; taco meat 160 fCold temps good-pot salad 41 f; turkey 39 f; roast beef 39 f; cheese 41 fCooling procedures goodFacility clean and well kept*Ensure employees are not using hot holding equipment to reheat food.*
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10/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stockedHandwashing observed - goodDiscussed employee hygiene/handwashing. Discussed sick leave policies. Employees ill with vomiting and/or diarrhea must be excluded for at least 48 hours after last bout of illness.All refer units below 40 degrees FPotato salad at 41 F; chicken at 39 F; quinoa 41 degrees FHot holding temps goodChicken enchiladas at 174 degrees F; Saag Baag at 145 degrees FTemp logs reviewed- excellantDiscussed cooling procedures - goodHigh temp dishwaser sanitizing at above 180 degrees FQuat sanitizer at 200 ppmFound staff to be very knowledgeable about proper food handling/food safety
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9/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: Sonoma chicken salad @ 39 F; Sesame chicken breasts @ 41.6 F; Dolmas (rice wrapped in grape leaves); potato salad @ 39.3 F and curry chicken salad @ 39.4 F. All violations corrected at time of re-inspection. Thank you. All food properly stored. Reviewed with operator and staff proper handwashing techniques and protocol for improper cold holding temps. of food on deli line. Facility is clean and organized. Facility has 2 active CFPM's and will have 3 other employee's certified in deli area: Randy R.; Colin A.; Stacey W.Facility is temping foods every two hours and have corrective action measures for food found out of the temp. danger zone. All corrective action is documented and retained at facility. Active Managerial Control is evident at facility.
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8/19/2008 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
Notes:Cold holdihng temps. recorded:Smoked mozerella @ 63 F(food was removed from walk-in and blast chilled at time of inspection) Food was made 1-2 hours before. Mushroom pasta observed @ 64 F(food was removed from walk-in and blast chilled). Food was made 1-2 hours before inspection. Potato salad @ 37 F; fried chicken @ 45 F; cabbage crunch @ 38-41 F; Mama's macaroni @ 40 F; tuna @ 37 F; sonoma chicken @ 40 F; broccoli crunch 43 F; bacon/blue potatoes 40 F.Facility to continue to monitor for cold holding at Deli case and in walk-n reefer to maintain food temps. @ 40 F or lower.
- [1] Original container; properly labeled
Observed sugar not labeled in dry storage container bins. * This is a repeat violation. Label all dry goods when transferred from its original package and stored with other similar looking dry goods to prevent misuse.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer in reach in freezer in culinary center. *This is a repeat violation.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Observe no sanitizer in low temp dishwasher in culinary center.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination. Observed silverware stored incorrectly in culinary center. Observed clean utensils not stored correctly on shelf across from dishwashing room. Observed wire wisk improperly stored with other utensils in prepack cold room.* This is a repeat violation.
- General Comments that relate to this Inspection
Notes:Reviewed with Whole Foods corporate safety manager facility's protocal and corrective action measures for food found out of the temp. danger zone. Logs are currently being revised to document findings and corrective action steps taken. Facility shall continue to monitor for proper cold holding across deli unit. Every food item is no longer required to be temped. Continue to use cold holding logs and document any abnormalities and corrective action procedures/steps taken.Cold holding temps. recorded: tuna salad @ 10.3; turkey slices @ 43.2; roast beef slices @ 45.4 F. All food in deli observed with temps. between 38-43 F. Walk-in reefer @ 41 F. Final cook temp. of roasted chicken @ 198 -202 F. High temp. dishwasher @ 190 F; final rinse temp. Observed an employee with good handwashing technique.
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7/21/2008 | Routine Reinspection 1st | 93 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Observed chicken breasts out of temperature at cold holding line in deli area. Recorded temps. between 45-48 F. * Chicken voluntarily discarded. NOTE: Several food items in deli case were temped and found out of temperature between the ranges of 43 - 48 F. Discussed with operator HACCP plan or corrective action for PHF (potentially hazardous foods) found out of the temperature danger zone: 40 F-140 F. 1) FACILITY EFFECTIVE IMMEDIATELY TO DEVELOP A CORRECTIVE ACTION PLAN/HACCP PLAN THAT IS USED AND DOCUMENTED FOR ANY FOOD ITEM FOUND OUT OF TEMPERATURE. FINAL APPROVAL BY THE HEALTH DEPT WILL BE REQUIRED UPON REVIEW OF THIS HACCP PLAN. 2) Facility is to create a temp. log for every item cold holding on deli case and to temp. each and every item every two hours. 3) Facility to comply with ALL Washoe County food establishment regulations and any recommendations by the Health Department representatives OR possible suspension of Health permit and or revocation may result.
- [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.Observed cold holding line in Deli area with foods out of temp. Recorded temps:Tuna salad @ 43.2 F; Chicken breasts @ 45-48 F (Chicken breasts) voluntarily discarded; macaroni salad @ 47-48 F; pork/beef ribs @ 46-48 f; whole turkey @ 41-44 F; potato salad @ 45-47 F; prosciatto @ 45-48 F.Discussed with Brian Campbell
- [2] Food protected during storage; preparation; display; service; transportation
Observed one gallon of milk with expiration date of July 3; 2008 in culinary center. * Milk voluntarily discarded.050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination. Observed several ramekins of walnuts and hazelnuts not covered.Observed single service plastic cup stored in bread crumb container in walk-in fresh pak reefer. Use appropriate scoop to prevent possible cross contamination.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometers in reach in reefer and freezer in culinary center.
- [5] Hands washed and cleaned; good hygienic practices
110) All employees must wash hands with soap and water and dry hands with disposable paper towels.Observed employee not washing hands for minimum of 20 seconds. Discussed with operator employee use of gloves. Employees not observed with good handwashing procedures. Reviewed with operator to monitor and train continuosuly proper handwashing techniques.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed broken glass and liquid spill on bottom of reach in freezer in culinary center reefer.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observed no chemical test strips for Quat sanitizer in culinary center. Recorded Quat @ 200 ppm.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Observed metal spoons stored incorrectly in cup in culinary center.
- [1] Wiping clothes: clean; use restricted
Observed several buckets of Quat sanitizer in Deli area; front and back of kitchen but not being utilized. Food service areas should be cleaned and sanitized at least once every four hours or more frequently as needed. Sanitizer buckets needs to be changed once every four hours or as often as needed.
- [5] Necessary toxic items properly stored; labeled; used
400) Label all containers of toxic chemicals with name of contents.Observed one spray bottle not labeled to its contents. * Corrected on site.
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6 AM - 11 PM
- General Comments that relate to this Inspection
Notes:Label all dry goods in culinary center under cabinets and dry good storage bins in back of deli kitchen.Quat sanitizer recorded @ 200 ppm. Discussed with operator to monitor cold holding display unit in Deli area to ensure that the food is properly cold holding at 40 F or lower. Washoe County does not allow time as a control for allowing PHF to be kept out of temperature. No PHF should be kept in the temp. danger zone: 40-140 F per Washoe County regulations.
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7/18/2008 | Routine Inspection 1st | 72 |
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