- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.- HANDSINKS AVAILABLE AND PROPERLY STOCKED.- OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.- GOOD COLD HOLDING TEMPS - EGG SANDWICH 36F; SLICED TURKEY 38F; CRAB SALAD 38F; CHICKEN SALAD 39F.- GOOD HOT HOLDING TEMPS - CHICKEN STRIPS 153F-157F; SOUP 161F-176F; ROTISSERIE CHICKEN 164F.- SANITIZER BUCKETS GOOD AT 200PPM QUAT.- SLICERS ARE BROKEN DOWN AND CLEANED AND SANITIZED EVERY 4 HOURS.- NO EMPLOYEE ILLNESSES.- NO PEST CONTROL ISSUES.
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4/22/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT HOLDING TEMPS - ALL 145F AND ABOVE.GOOD COLD HOLDING TEMPS - BETWEEN 36F-39F.TEMPS TAKEN 2 TIMES PER DAY.ALL FOOD PROPERLY STORED.FINAL COOK TEMP OF BAKED CHICKEN WAS 184.6FSLICERS ARE BROKEN DOWN AND CLEANED AND SANITIZER EVERY 4 HOURS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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1/28/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.GOOD HOT AND COLD HOLDING TEMPS - FRIED CHICKEN 157F; CHICKEN STRIPS 154F; TURKEY 37F.ALL FOOD PROPERLY STORED; DATED AND LABELLED.SLICERS ARE BROKEN DOWN AND CLEANED AND SANITIZED EVERY 2 HOURS.TEMP LOGS KEPT.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.NO PEST CONTROL ISSUES - PCO ON CONTRACT.
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5/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-chicken 152 f - 154 f-corn dogs 160 f-mac and cheese 149 fWalk-in cooler at 34 f-bologna 38 f-turkey 39 fDeli case 30 f-turkey 35 f-cheese 37 f-pasta salad 36 fDiscussed final cook temps of chicken. Chicken cooked to 170 f minimum.Sanitizer buckets at 200 -400 ppm quat. Recommend changing our every 2 hours or as needed. Test strips on site.Food storage good.Facility clean and well kept.
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6/20/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure food handlers ill with gastrointestinal symptoms (vomiting; diarrhea; jaundice) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 fDeli cases at 36.5; 32 fHot temps good-Chicken 147 - 171 f-Mac n cheese 181 f - final cookCold temps good-crab salad 34 f; chicken salad 37 fTemp logs accurate and completeFood storage goodFacility very clean and well keptQuat sanitizer at about 400 ppm in 3 comp sink
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2/28/2011 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit (sandwich make-up unit). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-food-grade gloves in use service line-walk-in refrigerator at 38F -deli meats 38F-40F-hot holding: -fried chicken wings135F-140F -fried chicken 150F -mashed potatoes 156F-deli meat display reach-in at 39F -all meats and cheeses at 40F -chicken salads 37F-40F -meat loaf 39F-sandwich reach-in at 38F -tri-tip at 40F-discussed cooking and cooling procedures for rotisserie chicken with no problems noted. -observed cooling logs and temperature logs-sanitizer bucket at 200 ppm quat-chemical test kits available-three-comp sink used for wash; rinse; sanitizefood and single service items stored 6" above ground-containers/food items labeled and dated-chemical bottles labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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5/19/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-Hand sinks properly stocked - observed employee hand washing-Cold Holding: Display reach-in at 35F - sliced turkey at 38F; meat loaf at 39F. Make-up unit at 34F - tri-tip at 37F. Walk-in at 35F - raw breaded chicken at 49F - per operator; chicken was just prepared. Ensure chicken is maintained at 40F or less.-Observed temperature charts for hot holding-Observed cooling charts for cooked and cooled products. Discussed cooling procedures with no problems noted-Hot Holding: lobster bisque at 156F-Food all stored 6" off the ground and labeled properly-Wiping cloth in sanitizer bucket checked at 200 ppm quat.-Sanitizer in three-compartment sink checked at 200 ppm quat.-Chemicals labeled and properly stored-Per operator; meat slicers sanitized between uses and taken apart each night for wash; rinse and sanitize.-Restrooms properly stocked and clean
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4/14/2009 | Routine Inspection 1st | 100 |
- [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.Thermometer in sandwich prep unit not working. Replace. Put thermometer in salad/proceesed meat case also.
- General Comments that relate to this Inspection
Additional refrigerated truck unit in use due to remodel. Reduced thermostat to 38 F. at time of inspection to maintain foods at 40 F. or below inside unit while remodel takrs place.
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2/29/2008 | Routine Inspection 1st | 99 |
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