- 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.-Glove use observed.-Reach-In 25F.-Walk-In 36F.-Working cold room 50F.-Freezer -10F.-Shell fish tags properly stored.-Date labeling ok.-Glove use observed.-Three compartment sink ok.-Test stripes ok.-Wipoing cloth sanitizer buckets at 100 ppm chlorine.-Scoops and thongs properly stored.-Cold holding temps-Fish 31F.-Shrimp 32F.-Scallops 33F.-Display case cleaned out daily.-
|
10/2/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Hot holding temperatures recorded:Cioppino @ 176 F and clam chowder @ 174 F. All hot holding soups are prepackaged hermetically sealed and reheated at 145 F in steamer. Fish is steamed to 145 F and placed into soup and hot held at soup well in front of seafood department. All remaining soup at end of business day is discarded. Seafood cases cleaned daily. All seafood is removed and open air cases are properly washed and sanitized. Quat sanitizer recorded between 150-400 ppm at sanitizer buckets. Shell fish tags retained for > 90 days. Logs checked OK and stored in an organized fashion. Cold holding units checked OK and within regulations. Food properly stored in cold holding units; off ground and separation from cooked to raw seafood. Ice machine observed clean and is only used for coldholding and not for consumption. Eco lab services facility regularly for chemical dispensing and for pest control.Reviewed with operator proper handwashing between handling different species of seafood. Hands must be washed each and every time gloves are removed and before regloving. Please review with employees Whole Foods glove use policy. Handwashing shall be monitored to ensure employees are washing hands at appropriate times. Observed good handwashing.
|
3/25/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; fillet of sole at 34F; salmon at 36F; pacific sole dover at 34F; tuna at 33F; chilean seabass at 37F.Walk-in refrigeration checked good at <40F; all products properly stored.Quatinary ammonia dispensing at 200-400ppm quatinary ammonia.Handsink checked stocked and functional; observed glove use and handwashing.Facility properly maintaining shellfish tags.Facility checked clean and organized.
|
9/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.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/refers all at 40 f or below-salmon 35 f-calamari 34 f-scallops 38 fShellfish tags retained for 90 days minimum.Sanitizer bucket at 200 ppm quatFacility clean and well kept
|
7/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks & restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Enusre employees ill w/ gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 fDisplay case at 34 - 36 f-shrimp 36 f; salmon 35 f; scallops 34 fShellfish tags kept 90 days minimumNo vacuum packaging of fish occurs at this facilityFiann is enrolled in upcoming CFPM class Aug 14th & 15th
|
7/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Display case between 31 - 37 f-tuna 35 f-salmon 34 f-crab cake 34 fShell fish tags kept for 90 days minimumQuat sanitizer at 200 ppmWalk-in freezer at 0 fWalk-in cooler at 41 fDiscussed employee health policies. Employees ill with GI symptoms must be excluded for at least 48 hours after symptoms stop.Facility clean and well kept
|
10/18/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stockedHandwashing observed - goodWalk-in cooler at 40 FSwordfish at 38 FSeafood case at 34 FSalmon burgers 37 F; shrimp 38 FPer operator; shellfish tags kept for 90 day minimumTemp/Tag logs reviewed - goodQuat at 200 ppm
|
9/17/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:CFPM requirement fulfilled.
|
9/9/2008 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:salmon fillet @ 35.3 F; scallops @ 32.9 F; tuna @ 32.4 F; shrimp @ 34 F. Ice display for crab and king crab legs @ 36 F. Bacon wrapped scallops @ 32 F.Observed good handwashing. Reviewed with operator 20 second handwashing procedure and monitoring. Reviewed with operator employee sick policy and employee hygeine. Facility clean and organized.
|
7/22/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Whole Foods Market (Seafood), 6139 S Virginia St, Reno, NV »