- General Comments that relate to this Inspection
No violations noted @time of insp.Handsinks was fully stockedTemps noted:Salami slices @37FTurkey Breast slices @ 38FHam slices @38FPastrami slices @37FRoast Beef slices @37FAll condiments were <40FAll scoop handles were uprightReach-in Refrig @37FReach-in Frzr @2FAll back storage was neat and above floor3-comp sink used for utensils - tested - 100 ppm ClSanitizer bucket used for prep table wiping - tested - 100 ppm ClCustomer restrooms were clean and stockedFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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12/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted @ time of inspectionReach-in Frzr was @0F and clean and organizedReach-in Refrigerator found @35FCondiment Make-up bin was stocked with ice and found cleanTemps noted:Plated Hot Pastrami and cheese temp'd @179FSliced Turkey Breast @38FSliced Salami @39FSliced Ham @39FAll condiments were <40F (tomatoes; sprouts and lettuce)All items are prep'd and cooked when orderedAll hard goods (cups; plates; utensils; etc) were stored off the groundOwner is already in the process of renewing her CFPM (original won't expire until the end of May)Customer Restrooms were found to be clean and stocked
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1/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Fridge <=41FHandsink clean and stockedFreezer <=0FAll food labeled and cooled items datedSoups and rice cooled in ice bathsFood storage goodBathrooms clean and stocked3 compartment sink 50 ppm ClIce machine clean/ice scoop storage good
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1/30/2013 | Routine Inspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
Observed single use cups stored on floor. Do store all single use items such as cups; plastic cutlery and other items that are used for food service off floor to prevent possible cross contamination.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Pastrami @ 46 F; sliced tomatoes between 41-45 F; sprouts at 46 F; swiss cheese between 40-46 F. Temped items are stored on ice. Discussed with facility to not overfill containers of food. All food should be at the same level of ice/water bath. Facility uses time as a public health control. Deli items are rotated first in first out method of rotation and no fresh food goes over old. All deli products and cut produce such as lettuce and tomatoes are used within 4 hours. Facility shall use a time mark or a type of time recording for any food that is not cold holding at 40 F or lower. Hot holding brocolli cheddar soup recorded AT 145 F. Leftover soup at end of business day shall be rapidly cooled in a shallow container. Reviewed proper cooling with operator. All soup; macaroni & cheese; rice is discarded within 7 days after product is prepared. Handsinks properly stocked with liquid soap and sanitary disposable towels. Chlorine sanitizer recorded at 100 ppm.Reviewed with operator to wipe down meat slicer between uses with chlorine/bleach sanitizer and be broken down and washed; rinsed and sanitized at least once every 4 hours. Consider making a checkoff list for this procedure and monitor that it is being done properly and consistently.Observed good handwashing. This deli does not wear gloves when handling ready to eat foods. Reviewed with operator that "no bare hand contact to ready to eat foods" will be enforced when regulation is in place. Do monitor all employees for proper 20 second handwash. Do not allow employees with any abrasions; cuts or open wounds to handle food without it being properly covered and food grade gloves are worn.
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5/1/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection. Observed good handwashing amongst all employees. Handsinks properly stocked and restrooms observed clean.Chlorine sanitizer recorded @ 100 ppm.Meat slicer cleaned and sanitized after each use. First In; First Out method of rotation on all food.All cold holding temped OK and recorded < 40 F. All food properly stored and covered when not in use.Cold holding turkey temped at 37.8 F. Sliced tomatoes and cut lettuce is rotated once every four hours and cold held on ice. Hot holding temps. recorded: Salmon chowder @ 148 F and tomato florentine @ 156 F. All leftover soup at end of business day is rapidly cooled in shallow pans using ice and water.Reviewed employee sick policy. Operator knows when to exclude ill staff members. Do exclude employees with intestinal illnesses for at least 48 hours from time of last diarraheal or vomiting incident.Facility is clean and organized; alcohol warning posted in women's bathroom.
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12/1/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection - thank you.Hot holding temps. recorded:Broccoli soup @ 142 F; minestrone soup @ 140 F.Reach in reefer @ 36 F; reach in freezer @ -10 FAll food properly stored and facility practicing FIFO.All handsinks properly stocked.Bleach sanitizer @ 200 ppmFacility is clean and organized.Dumpster area clean. Facility shall refinish and paint shelving in reach in reefer by next annual inspection 2011.
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4/8/2010 | Routine Inspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall resurface and reseal rusted bottom shelf of prep table to prevent physical contaminants from potentially cross contaminating food that is being stored on it.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: sliced turkey @ 40.5 F; sliced ham @ 41 F; reach in frezzer @ 0 F; reach in reefer @ 30 F.Bleach sanitizer @ 100 ppm. Proper icescoop storage. Food is rotated FIFO and properly stored. Observed good handwashing amongst every employee-good job. Discussed with operator to install floor base underneath handsink.
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2/6/2009 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed ready-to-eat food stored next to the employee handsink. All ready-to-eat foods shall be stored away from the handsink. The handsink area shall be a designated area for handwashing only to avoid possible cross-contamination with food.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace damaged reach-in refrigeration gaskets.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair large open area in wall next to the handsink. This area shall be repaired to help ensure/ prevent vermin stay out of the dry storage area.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall ensure employee drinks stay away from food product served to the public. Facility shall have a designated area for employee drinks and food.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; meat-ball soup observed at 154 degrees.Cold-holding checked good; ham at 41 degrees; sliced beef at 39 degrees; cheese at 41 degrees.Four-door reach-in refrigeration checked at 38 degrees.Reviewed and discussed the importance of handwashing; all procedures checked good. Reviewed and discussed the importance of date-marking foods in four door reach-in refrigeration unit. Owner should start a date marking system to ensure proper product rotation.Three-compartment sanitization procedures checked good; chlorine levels checked between 50-100ppm; chemical test strips available.Handsinks and restrooms properly stocked with sanitary towels and soap.
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9/11/2008 | Routine Inspection 1st | 95 |
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