- General Comments that relate to this Inspection
No violations notedAll food itemsstored min. 6" above floor and had current datingAll Dairy items currentProduce area cleanWalk-in Food Refrig. @35FWalk-in Foods/Ice Cream Frzr @1FStore room areas were clean and organizedReach-in Deli Meats & Cheeses were <40FAll Reach-in Frzr cases were <0FRestrooms were found to be clean and fully stocked
- General Comments that relate to this Inspection
No violations notedWalk-in Refrig @ 35FWalk-in Frzr @-3FTemps noted:Raw Hamburger@35FRaw Sirloin steak @36FRaw Chicken Breasts @35FRaw shell-on Shrimp @37FRaw Salmon Filets @36FRaw Leg of Lamb @35FAll cutting surfaces were found cleanCutting room andall eqpt.sanitized nightlyAll Reach-in Meat display cases were <40F
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7/16/2015 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed ice forming on the ceiling of the walk-in freezer and under the compressor. Need to remove ice and repair/replace unit to prevent ice formation.
- General Comments that relate to this Inspection
Handsink clean and stockedQuat sanitizer used in meat cutting areas; test strips available Meat slicer/saw clean All fridges <=40FFreezer <=0FFood storage good
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10/2/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
This is a re-inspection for evidence of a valid CFPMNo violations noted @ time of re-insp.-
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8/7/2014 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
All back storage areas were found cleanAll Dairy was currentWalkin Refrig. @35FWalk-in Frzr. @2FAll Reach-in Refrig. were <40FStand alone Reach-in Frzr.'s were <0FAll goods stored off the floorAl items had current datingAll produce was freshRestrooms were clean and stocked
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7/7/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Bathrooms clean and stockedHandsinsk clean and stockedDid not observe vermin or insects in sticky traps in facility or evidence elsewhere Sanitizer bucket 50-100 ppm ClFood storage good
- General Comments that relate to this Inspection
Freezer <=0FFridge <=41FContact said the freezer is deiced sporadically; need to have a more consistent deicing schedule to prevent ice accumulation and contamination of food Food storage goodAll food that is hot held has the temperature tested every two hours and is documented; items held at 160FCold holding units are connected to an alarm system
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8/19/2013 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Meat department shall acquire proper scoops for seasoning containers. Discontinue using plastic cups for scoops.
- [3] CFPM or person in charge present; certificates posted as required
Please have food protection manager Harold Coe acquire his Washoe County certificate. Mr. Coe has taken recertification course but needs WC certificate to be posted on site when not present.Mr. Coe was available during inspection by phone.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed animal litter boxes used for produce department sliciing.Do acquire food grade storage containers for cut produce.Discontinue using plastic storage containers that are not food grade or not intended for food service to prevent possible cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no liquid soap in women's bathroom. * Corrected on site.
- General Comments that relate to this Inspection
Chlorine sanitizer recorded at 100 ppm in produce department.All cold holding units checked OK and recorded below 40 F.All dairy dates current.No chemicals stored next to food.Damaged or distressed foods are donated to food bank.All food is rotated first in first out method of rotation. Rotisserie chicken temped at 143 F. All rotisserie chicken; ribs and pork are cooked separately and temped for appropriate final cook temperatures. Bi-metallic thermometers should be calibrated daily in ice water bath to 32 F. Discussed with operator Norovirus prevention. Do clean touch surfaces on a regular basis with chlorine sanitizer.Garbage pad observed organized and free of loose garbage and trash.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F. Do replace thermometer on left side of meat display case. Thermometer is very hard to read.Quat sanitizer tested daily to be at 200 ppm level.All food service equipment goes through wash; rinse and sanitize steps. Discussed handwashing procedures with operators. Do monitor for proper 20 second hand wash and at appropriate times.Observed meat slicer and cutting boards clean.Please remove moldy caulk around 3 compartment sink and reseal/recaulk junction between sink and wall to prevent bacteria growth and water damage behind wall.
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4/23/2012 | Routine Inspection 1st | 94 |
- [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 the following cold holding units:1) Frozen meat case. All food observed frozen.2) Frozen reach in burrito case. All food observed frozen.
- General Comments that relate to this Inspection
All cold holding units recorded < 40 F.All food properly stored. No chemicals stored next to food.No damaged food products are sold to public.Reviewed with operator employee sick policy and handwashing procedures. Discussed with operator service animal policy. Store does not allow any animals besides a service dog into grocery store. Shopping carts are steam cleaned if customer brings in dog into store in cart. All customers are asked to leave store with their animals unless it is a service animal.
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding units recorded < 40 F.All handsinks properly stocked with liquid soap and sanitary disposable towels.Dumpster area enclosure free of loose debris.Reviewed handwashing procedures.Discussed with operator when to call health department regarding foodborne illness complaints. Facility knows when to call health department regarding complaints for food products.
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3/1/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of re-inspection. Thank you.Cold holding Odwalla unit removed form facility.Thermometers present in all cold holding units.Public/employee restrooms will be redone within 30 days.
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4/6/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of re-inpsection. Thank you.Cold holdinjg Odwalla unit removed from facility.Thermometers present in all cold holding units.
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4/2/2010 | Routine Reinspection 1st | 100 |
- [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.Odwalla fruit juice reach in unit observed with a temp. of 55 F. All bottled juices voluntarily discarded. Do not use unit until repaired to cold hold properly.
- [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.Facility shall install thermometers in the following units:1) frozen end case.2) frozen meat case.3) Grocery deli case in the middle of the unit and on both ends of units.4) End of meat case where chicken is displayed.* All units properly cold holding below 40 F. All food observed frozen in freezer units.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Facility shall replace floors in both women and men's restroom within 30 days-04/30/10.
- General Comments that relate to this Inspection
Notes:All use by dates current.Cold holding temps. recorded:Dairy case 42 F; all other walk in units and display cases recorded below 40 F.All food properly stored.Chemicals properly stored.Reviewed with operator animal policy in store. Animals other than seeing eye dogs are permitted in facility.All lights properly shielded.Facility is clean and organized.
- General Comments that relate to this Inspection
Notes:No violations observed at time of inspection.Bleach sanitizer @ 100 ppm.All cold holding units checked OK.Reviewed handwashing with operator.All food properly stored.
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3/31/2010 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed employee artifacts (i.e. food/beverages) stored in grocery department ice bin. Facility shall not place any item other than the ice scoop into ice bin to prevent possible cross-contamination. * Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed employee/public men's restroom dirty. Facility shall maintain routine cleanliness of restrooms to prevent nuisance oders and to provide a clean restroom for employees to use. Do clean and reamove all unnecessary items from storage closet in same men's restroom. Do seal broken areas of linoleum in men's bathroom to provide a smooth and easily cleanable surface that is nonabsorbent to moisture.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Shield lights over produce display case; deli display case and check all other areas of cold holding display cases for properly shielded lights.
- General Comments that relate to this Inspection
Notes:Dairy walk in @ 40 F; dairly display case @ 30 F; deli display cases between 20-35 F. Discussed with operator to acquire thermometers to be placed through each differernt section of both meat display cases and cold holding deli cases to monitor adequate pull of temp. through cold holding units @ 40 F or lower.
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2/10/2009 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall seal/paint rusted bottom shelf of prep table to prevent physical contaminants from potentially cross contaminating food stored on it.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean drainboards at 3 compartment sink on a daily basis.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded: Turkey @ 40.5 F; ham @ 41 F; reach in freezer @ 0 F; reach in reefer @ 30 F. Bleach sanitizer recorded @ 100 ppm chlorine. Proper icescoop storage. Food properly stored and covered. Facility practices FIFO. Observed good handwashing. Do install base coving under handsink.
- General Comments that relate to this Inspection
Notes:Cold holding checked OK: walk-in box @ 30 F; bloom walk-in reefer @ 30 F; walk-in freezer @ -5 F. Quat sanitizer @ 200 ppm.Facility shall clean and sanitize plastic air curtains of all food debris buildup and replace nonworking bulb in walk-in reefer. Reviewed with operator handwashing procedures and training.
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2/6/2009 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed caulking at three-compartment sink in meat department damaged with "mold-like" substance. Shall replace/repair caulking at three-compartment sink.
- General Comments that relate to this Inspection
No Violations Observed at the time of Inspection:All reach-in units operating with-in acceptable ranges below 40 degrees.All freezers observed below 0 degrees.All date marking codes observed ok; dairy product is removed from walk-in refrigeration units three days prior to expiration.Food storage checked good in back storerooms. Recommend installing handsink in produce area to encourage good handwashing. Please ensure produce employees perform handwashing before preparing any fruit cups or dishes. Employee restrooms properly stocked with sanitary towels and soap.
- General Comments that relate to this Inspection
Notes:All Meat Department reach-in cases operating with-in acceptable ranges below 40 degrees.Shell tags are kept on file for the required 90 day minimum.Cold-holding good; ground beef and steaks at 41 degrees.Sanitizer (quatinary ammonia) at the three-compartment sink checked good at 200-300ppm.Handsink properly stocked with sanitary towels and soap.Chicken cooking in oven is cooked to at least 165 degrees and tempted before being placed in the hot-holding unit. Maximum hot-hold time shall not exceed four hours.
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2/15/2008 | Routine Inspection 1st | 99 |
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