Yosh's Unique Deli & Catering Co, 85 Foothill Rd, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean ice-machine; observed build-up (maintain clean).
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; turkey at 38F; prusciutto at 36F; beef at 41F; cheese at 43F.Hot-holding checked good; bean soup at 159F; chicken soup at 168F; cream of mushroom at 172F; tomato soup at 152F.Handsink checked stocked and functional; observed all staff wearing gloves with ready-to-eat foods (good)***Observed date marking on prepared foods (good)***Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Walk-in refrigeration checked at approximately 33F; all products properly stored.Sanitizer buckets available throughout food preparation area with at least 200ppm quaternary ammonia.Certified Food Managers on file:Josh J. Codding; M110221; 12/30/2015Leodegario Guerrero Hernandez; M120515; 08/16/2017No new certifications or failed exams***
|
9/2/2015 | Routine Inspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean top surface of ice-machine; observed some growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; vegetable soup at 144F; pulled pork at 176F; au jus at 152F.Cold-holding checked good; salami at 38F; feta cheese at 37F; bacon at 38F; prosciutto cheese at 37F.Dishwasher sanitizing at 50-100ppm chlorine; quatinary ammonia sanitizer buckets available at all stations with proper solution.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 36F. All products stored properly and dated.Handsinks stocked and functional; observed handwashing. Observed glove use with sandwich preparation (good)***
|
7/18/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall maintain non-food contact surfaces and food contact surfaces clean throughout the day (even during rush periods) to avoid possible cross-contamination. Clean handles on reach-in units; shelves; cutting boards; reach-in systems; and slicers throughout the day. Observed some build-up on surfaces.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking checked good; chicken cooking at 171F; pastrami cooking at 166F; chicken vegetable soup holding at 154F; tomato soup holding at 163F.Cold-holding checked good; tomatoes at 38F; chopped olives at 37F; salami at 42F; cheese at 43F; turkey at 36F; roast beef at 38F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Sanitizer buckets available with 200-400ppm quatinary ammonia; Inspector recommends periodic sanitizing with bleach/water 100ppm.Reviewed recommendation for minimizing bare hand contact with ready-to-eat foods.Handsinks stocked and functional; observed handwashing.****provided FDA hand-out for commercial deli slicers****
|
6/25/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Hand sink stockedGloves wornDishwasher @ 50 ppm chlorineTest strips availableSanitizer buckets in place @ 200pm quat-tablets usedWalk in @ 38F-raw product stored below ready to eat foods-dating system in placeMake up units @ 40F; 40F-deli meats @ 38F - 40FHot holding @ 145F - 155FUpright @ 40FDeli display case @ 4F-pot salad @ 40F*Facility does do cooling of quite a bit of product. Reviewed practices and requirements (140F - 40F within 4 hours; reheat to 165F) with operator.*Reviewed the policy that knives and tongs may NOT be stored in chemical solutions. Hot water or ice baths may be used.
|
12/7/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedFacility cleanStaff knowledgeable on proper food safety procedures3 compartment sink ok - 200ppm quat-quat tablets used-test strips availableSanitizer buckets @ 200ppm quatAll refrigeration @ 40F or below-roast beef @ 40F-macaroni salad @ 40FDeli display case @ 39F-potato salad @ 39FWalk in @ 38F-raw product stored on bottom shelfHot holding @ 142F-reheating done on stove. Products reheated to 165FCooling process appears ok; all cooled product @ 40F or below**Reviewed cooling practices thoroughly with operator. Discussed Washoe County regulation of 140F - 40F for all products. Discussed methods to speed cooling such as using metal pans vs plastic; reducing thickness of product being cooled; halving or quartering large meats being cooled; etc. Recommended testing cooling process for each product at least once to ensure that it is adequate and modifying process if not.**Discussed cleaning schedule and procedure for ice machine. Proper procedure would be to remove ice and wash and sanitize bin and cubing area on top; let air dry; then turn machine back on.**Recommended training staff to wipe down often overlooked areas such as handles of equipment; ticket machines; microwaves; etc; at the same time as when they wipe down their counters.**Thoroughly reviewed need and procedure for slicer cleaning. Current policy is to break down and wash; rinse; and sanitize after every use. Discussed use of sanitizer cloth as quick clean and the need to perform complete breakdown and cleaning at least once every 4 hours.**Operator does occasional outdoor bbqing. Provided with BBQ guidelines. Outdoor bbqing is allowed under permit as long as guidelines are being followed.
|
7/15/2011 | Routine Inspection 1st | 100 |
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