- General Comments that relate to this Inspection
Operator requested earlier inspection.All violations corrected at time of reinspection. Thank you.Drop down ceiling in produce kitchen observed with smooth and easily cleanable ceiling tiles. Handsink properly stocked. * De-ice the icecream bunkers on a regular basis. ** Lighting repaired and adequate lighting provided. As a reminder; store all personal items separate from items used and sold in the grocery store.
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12/16/2015 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Reviewed with operator and owner to provide labels for all food sold in grocery store. Wonton wrappers; peanuts and other products observed displayed without labels of manufacturer.All receipts and invoices for all food delivered and purchased are retained for 3-5 years on premise. Please provide a cut label for food that comes in bulk and is sold in grocery store.
- [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 throughout cold holding units. Facility shall install thermometers in a conspicous and easily seen spot of every cold holding unit.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall de-ice all icecream bunkers and clean thoroughly the interior of each unit. Ice cream bunkers were observed with heavy ice buildup; missing thermometers and visibly dirty interiors.
- [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.Permit holder and owner shall install a liquid soap dispensor at handsink in back kitchen. Observed no liquid handsoap at handsink. Hands are to be washed at handsink only and a handwashing sign posted. Handwashing shall not be done at 3 compartment sink.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
The ceiling in the wash and vegetable cutting room shall be smooth; durable; and easily cleanable surface. The ceiling currently is not an approved surface for wet areas and food preparation areas.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Facility shall repair non-working light in walk in freezer.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Grocery store shall remove all personal items and declutter back storage room of grocery store. Meat slice shall be removed from premise and this practice is prohibited under the current health permit and the grocery store does not meat the construction requirements to cut raw meat or handle raw meat in small kitchen.
- General Comments that relate to this Inspection
This grocery store has a back kitchen where vegetables are cleaned and wrapped for sale. This facility does not require a food safety manager. Cold holding units checked OK and with regulations < 41 F. Reviewed with operator to provide easily spottable thermometers in every cold holding unit. Egg display case temped at 41.8 F. Tofu in open cold holding case temped at 40.5 F.Discussed with owner use by dates; best by dates and expiration dates. It is best practice to observe these dates and practice first in; first out method of rotation for all food products in grocery store. No chemicals stored next to food. Please work on organizing back storage room/warehouse of grocery store. Store all personal items separate from food and equipment used for the grocery store operations. A reinspection is required for construciton items and for follow up on labeling requirements.
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12/3/2015 | Routine Inspection 2nd | 91 |
- General Comments that relate to this Inspection
Notes:Had a room that they were cutting meat; washing fruits and vegetables. Also used as storage. Room had floor sink with 3 compartment sink. Made them remove all storage; put FRP on all walls; caulk sink; and put stainless table FP. Still cannot do meat but can wash produce and vegetable only; and no storage.
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9/3/2015 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Owner will correct the required construction items prior to handling any open food products at grocery store. See official notice for list of construction requirements.
- General Comments that relate to this Inspection
All cold holding units checked OK and within regulations < 41 F. Handsinks properly stocked.Observed proper labels on all food displayed at time of inspection. The following construction items must be corrected prior to changing risk category of grocery store permit:1) A handsink for hand washing only to be installed in the back room where the 3 compartment sink is located. This sink can be directly or indirectly plumbed. Handsink shall have a mounted liquid soap dispensor and sanitary towel dispensor along with a handwashing sign.2) Remove old caulking and recaulk around 3 compartment sink.3) A stainless steel prep table to be installed for food preparation.4) All shelving and shelving including personal items to be removed including personal cooking equipment. 5) Smooth; impervious ceiling tiles to be installed overhead in drop down ceiling.6) FRP(Fiberglass reinforced plastic) to be installed on remaining drywalls.7) A single well or single compartment prep sink that is indirectly drained to floor sink. 8) Chlorine chemical test kit for chlorine sanitizer to monitor proper makeup of chlorine sanitizer at levels between 50-100 ppm. 9) A complete and thorough cleaning of entire area inside room.10) Proper labeling from manufacturer on EVERY package of food.Grocery store will ONLY be permitted to cut fruits and vegetables and handle bulk noodles. NO HANDLING OF MEAT OR MEAT PRODUCTS FROM BULK WILL BE PERMITTED UNDER THIS PERMIT. Please call health inspector(s) once all items have been corrected and approval has been given by health authority for operations of a risk category 2 grocery store permit.In the interim do not handle any open foods. Alll food must be sealed and prepackaged in grocery store. Owner stated he will have all items corrected by 08/19/15.A reinspection is required.
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8/5/2015 | Routine Reinspection 1st | 98 |
- [5] Source sound condition; no spoilage
10) All food product must be obtained from an approved source. Observed several packages of frozen fish and raw meats in frozen reach in unit that have been repackaged and offered for sale. Food was not labeled to its content or to its manufacturer.Observed sliced lamb meat in freezer of grocery store. This grocery store is a risk category 1 health permit. No cutting; slicing or cooking of food may be conducted. Observed food products prepared and wrapped with improper labels in grocery store. * This is a repeat violation from 2014. Discussed with operator to discontinue slicing and portioning meat at grocery store. ** Only prepackaged commercially prepared foods may be offered for sale in grocery store for traceback capabilities. ** Reviewed with operator that this grocery store is permitted to sell only prepackaged foods only. Do keep labels to all food sold in bulk for traceback capabilities.*** Discussed with operator and owner change in risk category. This facility must meet construction requirements to process raw meats.DISCONTINUE SLICING; PORTIONING AND REPACKAGING ANY RAW MEATS AND FISH UNTIL APPROVED BY THE HEALTH AUTHORITY IN WRITING.*** All food must be properly labeled. Operator will pull all frozen meats from cold holding unit for personal use and discontinue this practice unitl approved. Corrected on site.
- [1] Original container; properly labeled
All noodles sold in bulk from manufacturer that are portioned to smaller batches must have a proper label to the name of the manufacturer and the address for traceback capabilities. This grocery store has the required equipment to repackage bulk food products.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Open air cold holding unit temped at 56 F. Foods inside unit temped: Balut eggs @ 51.7 F; kimchi @ 50.9 F and rice noodles @ 51.8 F. ** All food voluntarily discarded. Operator may take food home for personal use.
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 41 degrees F or below to prevent bacteria growth.Do not use the open cold holding case until repaired and cold holding at 41 F.
- [2] Food protected during storage; preparation; display; service; transportation
- [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 sanitary disposable towels in restroom.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Please replace ceiling tile overhead in back kitchen to prevent physcal debris such as dust particles from contaminating food contact surfaces below.
- General Comments that relate to this Inspection
Health inspector will review operations with health authority to change risk category to a level 2 which will require a food protection manager to be assigned to this grocery store. Tony J Mai is Washoe County approved food protection manager. M110832 exp. date: 08/13/16. A standard operating procedure (SOP) shall be created and reviewed prior to approval of changing this grocery store's risk category to a risk category 2 to allow operators to handle raw meat products and repackage any bulk food items such as noodles; raw fish and raw meats. This SOP shall explain in writing how the facility will clean and sanitize surfaces and equipment properly. How the meat will be cut and personal hygeine will be conducted in the back small kitchen. This document shall be reviewed by health authority before approval.
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7/30/2015 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
LED lights installed in reach in refer units on west end wall. Violation corrected at time of reinspection. Thank you.
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12/2/2014 | Routine Reinspection 2nd | 100 |
- [1] Lighting provided as required; fixtures shielded
Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Owner/operators request extension to install new LED lighting for Westside reach in refrigeration lighting. A 30-day extension is given for owners to order and install adequate LED lighting for entire westside reach in refrigeration unit.
- General Comments that relate to this Inspection
All other violations corrected at time of reinspection-thank you. Discussed with operator to store all precooked rice noodles commercially prepared under refrigeration at temperatures at 40 F or lower. DO NOT STORE THESE PRODUCTS ON COUNTER WITH NO TEMPERATURE CONTROLS. Rice noodles that are precooked are a food that can breed bacteria in the temperature danger zone. The temperature between 40 F to 140 F. Failure to comply will result in immediate suspension of heatlh permit. Reviewed with owner and operator storing raw meat and non cooked meat products below frozen foods that will or may not be cooked. This is to prevent cross contamination. Even though the foods are stored frozen; food must be stored properly. No raw foods can be stored above ready to eat foods or prepared cooked foods. A reinspection will be conducted for lighting violation and to monitor for compliance.
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10/1/2014 | Routine Reinspection 1st | 99 |
- [5] Source sound condition; no spoilage
010) All food product must be obtained from an approved source. Observed several packages of warm rice noodles; baked goods; and prepared foods stored at room temperature at front counter of grocery store. Food was not labeled to its contents.Observed sliced lamb meat in freezer of grocery store. This grocery store is a risk category 1 health permit. No cutting; slicing or cooking of food may be conducted. Observed food products prepared and wrapped with improper labels in grocery store. * Lamb meat sliced at Cafe 168 taken home for personal consumption. ** Only prepackaged commercially prepared foods may be offered for sale in grocery store for traceback capabilities. ** Reviewed with operator that this grocery store is permitted to sell only prepackaged foods only. Do keep labels to all food sold in bulk for traceback capabilities.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Rice and water noodles that are cooked at Cafe 168 and sold at 168 Asian Market must have proper temperature controls. Cooked rice noodles are a potentially hazardous food and required temperature controls for safety. Desserts with custard and potentially hazardous fillings cannot be stored at room temperature.030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.** All food prepared at Cafe 168 taken home for personal consumption. ** Corrected on site.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed walk in freezer and walk in cooler with boxes of food stored on floor. 050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Observed raw meats and raw shell eggs stored above ready to eat foods and fruit throughout grocery store. Observed open box of tofu in cold holding unit. Customers are allowed to use tongs to self serve. Reviewed with operator that tongs must go through proper wash; rinse and sanitize steps. Tongs may be properly washed at 168 Cafe. Do provide adequate clean tongs for this operation. Tofu is a potentially hazardous food and customers should be monitored for proper and safe handling of tofu. Health inspector will review operations with health authority to change risk category to a level 2 which will require a food protection manager to be assigned to this grocery store.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product. Provide a proper scoop for bulk rice container. Discontinue using bowls.
- [1] Lighting provided as required; fixtures shielded
Observed light in 3 door sliding freezer with unshielded bulb.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Facility shall repair non-working lights in sliding freezer. 370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Cold holding units checked OK and recorded < 40 F. No chemicals stored next to food. Cardboard is picked up by Salvation Army weekly on Fridays. Employee bathroom observed stocked.Discussed with operator to consider applying for a manufacturing permit to sell foods from Cafe 168 to 168 Asian Supermarket. Food must be properly labeled for nutritional content and address for traceback capabilities. Grocery store does not have a commercial kitchen or a grease interceptor. Only produce is washed and bagged in grocery store. Do monitor employees for proper handwashing prior to putting on clean gloves when handling produce.A reinspection will be conducted for compliance.
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9/23/2014 | Routine Inspection 1st | 87 |
- [1] Original container; properly labeled
All food made at Cafe 168; packaged and sold at 168 Asian Supermarket must be properly labeled with the name of the manufacturer and address for traceback capabilities.
- [4] Facilities to maintain product temperature
Observed raw shell eggs in cold holding display case and dried fish cold holding display case with thermometer termperatures between 44 F- 47 F. * Vendor called on-site for repairs.Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Approximately over 5 dozen boxes of food stored on floor through out grocery store. Observed boxes of food stored in walk-in freezer floor. All food must be stored 6 inches off ground.
- [2] Handling of food; ice; minimized
Observed improper scoop at dry bulk rice container and improper storage of tongs in moon cake container. Store scoop or tongs in a separate clean container.
- [1] Thermometers provided and conspicuous
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.Thermometers observed missing in the following cold holding units:1) Reach in icecream bunker; all icecream observed frozen.2) Reach in eggroll deep freeze bunker3) Reach in oopen drink display case4) Walk-in refrigerator. Guava juice temped at 40 F insiede walk in reefer.
- [1] Installed; maintained
Observed slow drain at mopsink. Repair mopsink so standing water does not pool inside mopsink.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed large amount of loose garbage outside of dumpster enclosure. All garbage must be contained inside dumpster to prevent vermin attraction.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floor behind reach in egg and produce case. Observed floors dirty in hard to reach area behind and between cold holding cases.
- [1] Lighting provided as required; fixtures shielded
Observed the following cold holding cases with non-shielded lights or non-working lights:1) Reach in freezer units: A4; A5; A6; A7 & A82) Egg display case3) Produce display case4) Freezer #3 repair non-working light(s)
- General Comments that relate to this Inspection
Notes:No chemicals stored next to food.Handwash sink properly stocked.No damaged food products sold at store.Discussed with operator to store all food off ground throughout store.Reviewed with operator using time as a public health control for prepared foods from Cafe 168. Potentially hazardsous foods cannot remain in the temperature danger zone longer than 4 hours. This process if used must be documented.
- [1] Installed; maintained
Facility is having a slow drain at mop sink abated by installing a new mop sink and "P" trap.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed loose garbage throughout back planter outside dumpster enclosure. All garbage and trash must be contained inside dumpster. Lid to dumpster must be closed when not in use.
- [1] Lighting provided as required; fixtures shielded
Observed non-working light in walk in freezer. Observed several lights not working at reach in coolers. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed lights not shielded throughout reach in refer units. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes:All other violations corrected at time of inspection. Thank you.Grocery store has installed refrigeration air curtains to maintain product temperature at all open display cold holding cases. Thermometers present in all cold holding units. Please place these thermometers in a conspicous location and monitor for cold holding at 40 F or lower.All food properly stored off ground.
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7/25/2013 | Routine Inspection 1st | 83 |
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7/17/2013 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Facility shall ensure all packages of food product have a label for traceback; observed bags of frozen product without labels; ensure all products have a label for traceback. Please leave fish in original containers so traceback is possible for the public.
- [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.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean and sanitize floors and perimter areas in back storage area; observed floors with build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Please organize and clean back storeroom area to improve cleanability; several articles including freezers and refrigeration units no longer in use. Keep food areas organized with product at least six inches off the floor.Date marking codes checked ok.Potentially hazardous foods in all freezers checked solid and frozen; however; provide a thermometer as indicated above.Restroom stocked with sanitary towels and soap; however; leave sanitary towels inside the dispenser unit to keep them clean and dry.
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4/19/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Routine Reinspection:All corrections from 04/26/2011 complete. Reminder: Cooking foods and selling to the public is not approved in this operation. This facility has a Grocery Health Permit only****
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4/28/2011 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
Observed food products being cooking in back storage area from unapproved sources. This facility is not approved to cook; hot-hold; cool; or prepare foods. This is a Grocery Health Permit only; this practice must be stopped immediately.This is the second violation for this (two years)....Inspector will be back throughout the year to ensure this practice is not occuring. Failure to comply; may result in Health Permit suspension.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall organize the back store area to improve cleanability.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Inspector will perform a reinspection to ensure cooking has stopped and additional reinspections will be conducted throughout the year. All refrigeration and freezer temperatures checked within regulation.Restroom stocked with sanitary towels and soap; however; restroom shall be cleaned. ****Maintain tongs/utensils at all times for dispensing Tofu; no bare hand contact is allowed.****
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4/26/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All corrections from 3/29/2010 corrected.
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4/5/2010 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility is permitted for pre-packaged meat items only; facility may not package meat; cut meat; or operate like a meat department. Observed several bags of meat products without labels and packaged on-site. This practice must cease and desist immediately.Observed rice cakes hot-holding in the back room; this practice is not allowed. Facility does not have a kitchen permit or restaurant permit. This practice must cease and desist immediately.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall clean floor drains near produce sink; observed dirty.Facility shall replace/repair missing ceiling tiles in back room.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility must operate as a Grocery Store only. If facility decides to cook or perform meat cutting or packaging; the appropriate Health Permits are required; in addition; appropriate construction standards will apply.Keep all food products stored at least six inches off the floor.Keep sanitary towels inside the sanitary towel dispenser instead of on the sink.All refrigeration and freezer temperatures checked within acceptable ranges.Reinspection required on 4/5/2010
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3/29/2010 | Routine Inspection 1st | 95 |
- [1] Original container; properly labeled
Observed ice bags; sesami balls; and rice cakes without labels. All products must be properly labeled for traceback information. Labels must include store address.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine with beer bottles and a box stored in ice to be consumed by the public. All ice to be consumed by the public must be protected against possible cross-contamination. Facility shall remove all ice and clean and sanitize.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:All date marking codes and food storage checked ok; however; labels must be used as indicated above.Please organize back storage area to improve cleanability.Maintain all sanitary towels inside the sanitary towel dispenser.Ensure all reach-in refrigeration systems have a working thermometer.Freezers and refrigeration checked within acceptable ranges.(pre-packaged grocery facility)
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7/29/2009 | Routine Inspection 1st | 97 |
- [1] Original container; properly labeled
All bags of chicken and fish must be labeled for proper traceback purposes. All fish arrives from S.S.C. Inc (2910 Faber Street Union City; Ca.) All chicken arrives from Gold Coin Trading Co. (874 Pacific Ave; San Francisco; Ca.) All bags must have the above labels.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility must organize the back storeroom area and remove articles not in use. This will help with cleanability.
- General Comments that relate to this Inspection
Notes:Recommend removing (metal stem) type thermometers from refrigeration units and using dial style gauges.All refrigeration units and freezer units operating within acceptable ranges. Display case checked at 35 degrees; reach-in unit checked at 38 degrees.All food storage and date marking codes checked ok.Facility is permitted for commercially pre-packaged food products only.
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5/8/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Risk category 1 assigned. No CFPM required for this permit.All refrigeration units checked at proper temperatures.Plans to open 5/8/09Note: application for meat permit #F080531 filed along with application for grocery permit. Business not equipped for meat cutting operation. 3-compartment sink located in back room to be used for cleaning of produce only. Meat permit application fees to be refunded.
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4/29/2009 | Opening Inspection | 100 |
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