- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked; observed good employee hand washing-no bare hand contact with ready to eat foods; discussed proper glove use with no issues noted-walk in checked ok - all product 35-37F; deli area walk in 39F and below-separate areas for raw fish; beef and chicken. Good separation of raw and cooked prep areas. Beef being cut at 37-39F-observed beef cooling initally temped at 53F; approximately 30 minutes later temped at 35F. Have blast chiller in use for cooling. Discussed cooling procedures with no issues noted.-Observed bucket of shrimp at 46F - per operator; they had just finished doing some prep with them; but were not currently working with it. Ensure product is not kept between 41-135F for more than 4 hours cumulatively. When not working with food; it should be kept in the walk in. -hot holding chicken at 153F-final cook temperatures are taken of each batch of rotisserie chicken; per operator must reach 180F.-ice machine clean; scoop properly stored-3 compartment sink and test strips available; measured at 400ppm quat-food stored properly-chemicals labeled and properly stored-date marking procedure in place; discussed first in; first out procedures wtih no issues noted-discussed recall procedures with no issues noted-regular pest control by Ecolab; no pest issues noted at time of inspection-dumpster area ok-restrooms clean and stocked-temperature logs reviewed with no issues noted. Management conducts hourly walk throughs and verification of logs.-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/27/2015 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Observed sanitizer water at 3 compartment sink visibly dirty. Do change sanitizer water once water has become visibly dirty or as often as needed to maintain Quat at 200 ppm. Observed sanitizer bucket with no recordable Quat concentration. Change sanitizer buckets more frequently in meat department due to heavy load from meat operations.
- General Comments that relate to this Inspection
Walk in units checked OK. Different cuts of meat stored properly in walk in. Knives stored on butchers in a plastic sheath that is smooth and easily cleanable. Deli walk in unit observed organized. Good datecoding being used.Observed good handwashing. Do monitor employees for a proper handwash and at appropriate times. Recommend reviewing glove use policy with staff in this department. Employees must wash hands prior to putting on clean gloves. Reviewed SOP logs; temperature logs for meat department. Please have management follow up on corrective action items to ensure cleanliness issues and any equipment problems are addressed in a timely manner.
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4/10/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Quat sanitizer at rotisserie bay cleaner recorded 400 ppm.Shell fish tags kept on site for 60 days. Recommended creating a labeling system to track shellfish tags from month to month. All shellfish tags are dated and stored in a plastic bin currently. Cold holding units checked OK. All meat properly stored. All chemicals properly stored.Observed good hair restraints used by employees.Floors cleaned and disinfected daily.* Please reseal caulk around the single sink in the deli department.
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4/19/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:(Hot-holding deli chickens part of this Health Permit)All chickens for display case cooked to 180F per Costco policy; facility maintains temperature logs. All cooking temperatures checked good; maximum hot-holding time of 2 hours.Three-compartment sanitization checked good at 200-400ppm quatinary ammonia. Sanitizer buckets available with 200-400ppm quatinary ammonia.Handsinks stocked and functional; observed glove use and handwashing.All meat cutting equipment; grinders etc; properly washed and sanitized between use.All refrigeration units holding well below 40F; all units are alarmed.Facility Managers aware of proper exclusion policies for any sick employees.
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5/21/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All cooked chicken products are time marked and removed after two hours. HACCP plans are in place; reviewed time/temperature logs. All final cook temperatures on cooked chicken are heated to a minimum of 180 degrees.Cold-holding checked good; shrimp checked at 38 degrees; beef filets at 39 degrees; chicken breast at 37 degrees.Handsinks and handwashing procedures checked good.All quatinary ammonia sanitization levels checked within regulation.All refrigeration units and freezer units checked within regulation.Facility uses chlorinated block cleaner on all cutting boards.Reviewed employee illness policies.Facility very clean and organized****
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4/27/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedFacility cleanRaw products separated by typeSanitizer level @ 200ppm quat**Noted to operator that water being piped through sanitizer distributor was hot and could lead to improper readings. Restrictor plates had been removed with addition of new high temp dishwasher in bakery. Operator will verify whether the sanitizer requires cooler water or add restrictor plates in.Meat products dated and pulledCutting room temperature @ 50FRefrigeration @ 40FRotisserie processes good-chicken cooking temp - 180F-hot holding - maximum 2 hours-cooling is with blast chiller - approximately 30 minutes-verified blast chiller final cool temp - temp @ 36F
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3/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Large storage walkin @ 32 F. Meat display cases and walkin on computerized alarm system. Shellfish tags are kept for 6 months. Quats sanitizer in 3 compartment sink for equipment wash @ 400 ppm.
- SECTION XVII: ABATEMENT DATE
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4/29/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.meat walk-in c ooler at 37 F.Quats concentration tested at 300 ppm in 3-compartment sink.Hand sinks found stocked and functional.Refrigerated meat and seafood cases were at 30 F and below.Facility found to be kept clean in general.
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7/22/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Costco Wholesale Meat Dept., 2200 Harvard Way, Reno, NV »