- 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.-Handsinks clean and stocked.-Restrooms clean and stocked.-Seafood case temperatures good. 32F. Salmon 38F; cod 36F; shrimp frozen.-Shell fish tags kept for 90 days. Good.-Walk in cooler at 30F. All product stored properly. Lights properly shielded.-Walk in freezer at -10F. All product frozen and stored properly.-Product cases at 22F. Products are stored separatly per species.-Ice machine clean and scoops stored properly.-Cutting boards smooth and easily cleanable.-Species are separated and processed in different areas.-Knives clean and stored properly.-3 compartment sink set up properly. Sanitizer at 200 ppm Quat.-Test strips available.-Observed proper chemical storage.-PCO is SteriTech on a monthly basis. No signs of pests or vermin.In addition to the CFPM listed above the following individual also has a CFPM certificate:Jennifer NielsenM13074710/24/18Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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10/5/2015 | Routine Inspection 1st | 100 |
- 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 w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Small walk-in cooler @ 35 fLarge walk-in cooler @ 39 fFacility has seperate prep areas for different animal species. Facility only grinds beef.Quat sanitizer at 200-400 ppm
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7/2/2014 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
Observed blocked handsink in meat cutting room. Ensure handsinks are readily accessible at all times to encourage proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and 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 coolers at 30 f and 35 f-ham 31 f-tri tip 32 fFacility has different prep areas for different meat species to prevent cross contamination - goodSanitizer in 3 comp sink at 400 ppm quatTest strips on siteFacility clean and well keptNoted that Walt Humphrey's Washoe County Certificate has expired. Walt has attended and passed the certification course; but needs to obtain WCHD Certification.
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7/29/2013 | Routine Inspection 1st | 96 |
- [5] Necessary toxic items properly stored; labeled; used
Label all containers of toxic chemicals with name of contents.Observed 1 spray bottle not labeled to its chemical contents and another spray bottle improperly labeled to its chemical contents. Do label all bottles to its proper chemical contents to prevent misuse.* Corrected on site. Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 1 chemical of cleaner stored directly on top of work counter and other clean food service equipment. * Corrected on site.
- General Comments that relate to this Inspection
All cutting equipment goes through proper 3 step cleaning process; wash; rinse and sanitize. Discussed with operators to sanitze scrub brush used for washing utensils and other food service equipment used in meat department on a daily basis.All cold holding units checked OK. All food properly stored. No raw over ready to eat foods.Shellfish tags kept on file for 90 days. Discussed with operator to consider having all personal cutting equipment cleaned and sanitized at the end of business day and at the start of shift or business day. Quaternary ammonia recorded at 200 ppm. No bare hand contact to food when cutting or handling of meat products. Meat slicers cleaned and sanitized regularly and between different species of meats such as beef and pork.
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4/26/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. All handsinks properly stocked and assessible.All chemicals proplery stored and labeled. Do caulk all holes in walls and in FRP board throughout meat department.
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4/25/2011 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no Quat sanitizer test strips. Quat sanitizer recorded @ 200 ppm at dispenser unit.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed rolling cart blocking handsink in meat cutting room.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no paper towels and no liquid handsoap and handsink in meat cutting room.All handsinks must be properly stocked at all times. Reviewed with operator that handsink was designated to be in meat cutting room during plan review and must be assessible and stocked properly to promote good handwashing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed fanguards in meat walk in with heavy dust debris buildup. Do clean fanguards of all dust to prevent dust from falling into meat stored below.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 2 spray bottles of chemicals stored above 3 compartment sink.* Corrected on site.
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F. All food properly stored; labeled and covered..Facility shall caulk gap between flooring and wall in meat cutting room to prevent water from the process of cleaning floors to pool in junction and grow mold. A reinspection is required. Please have meat department manager Elsa Contreras acquire her Washoe County Food Protection Manager Certificate at 1001 E Ninth St.; Reno; NV. Bring passing test results; verification of a 16 hour approved course; picture ID and 30.00 to Environmental Health building B upstairs by 04/22/11.
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4/14/2011 | Routine Inspection 1st | 89 |
- [1] Thermometers provided and conspicuous
Replace broken thermometer for meat processing room.Provide thermometers for meat cases that are lacking them or that have nonfunctional thermometers.
- General Comments that relate to this Inspection
Meat walk-in cooler at 36 F.Noted all hand sinks sotcked and functional.
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8/27/2010 | Routine Inspection 1st | 99 |
- [1] Storage; handling of clean equipment / utensils
Observed knives stored above aprons in meat department. The area the knives are stored is not a cleanable surface. Shall store all knives in a designated cleanable area.
- General Comments that relate to this Inspection
Cold-holding checked good; beef roast @ 37 degrees; steak filets @ 41 degrees.All reach-in refrigeration and display cases holding below 40 degrees.Meat Department uses Kay Chlorinated cleaner on all food contact surfaces. Concentration is good at 50-100ppm chlorine.All meat products properly date labeled and rotated.All handsinks properly stocked with sanitary towels and soap.Three-compartment sink area currently under renovation. All construction related problems will be corrected in the next week by 4/7/2008.
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3/27/2008 | Routine Inspection 1st | 99 |
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