- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
A sanitizer bucket next to the registers was measured below proper sanitizer range. Ensure that sanitizer buckets are changed out on a regular basis and/or confirmed to be at proper levels using sanitizer test strips. Correct at this time.
- General Comments that relate to this Inspection
Notes:Handsinks stocked and available; observed use at proper timesAll equipment and hot/cold food temps measured within proper ranges; thermometers available -reviewed daily temperature logs; no issues notedGloves; long handled tongs; scoops used to minimize hand contact with food; no contamination issues notedIce machine/bins clean; scoops properly storedChemicals are labeled and properly storedAll food product was noted to be properly stored; date labeling is used for prepared portions
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3/4/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Verified that handle on small freezer next to fryer has been replacedNo additional issues noted at this time
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4/4/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
**Repeat Violation From Previous** Repair broken handle on small freezer unit next to fryer to provide cleanable surface. Maintain in good repair.
- General Comments that relate to this Inspection
-Handsinks stocked and in good repair; observed use by employees -gloves used on prep line (observed handwash between tasks)-Walk-in refer @ 39; all measured product under 40; date labeled; and properly stored-Walk-in freezer @ 14; all product frozen solid-Hot holding; chicken 146-152; roast beef 145-156-Prep line refer under 40; ham/chicken (below) 33-35; beef/ham (above) 41-43 -Temperature logs of product/equipment maintained - no problems noted-Ice units clean with handled scoop properly stored-Sanitizer is changed out on hourly basis; measured @ 200ppm -test strips available-All chems labeled and properly stored-Restrooms and dumpster areas ok
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3/11/2014 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed broken handle on freezer by fryer. Replace handle so surface is cleanable.
- [1] Installed; maintained
Cold side of handsink turned off due to leak. Repair leak as handsinks must be stocked with hot and cold water. (hot water working fine).
- General Comments that relate to this Inspection
Notes:Other handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 f-ham 39 f-turkey 39 f-cheese 39 fWalk-in freezer at 9 fSmall reach in unit at 41 f-roast beef 41 fRefer drawers below 40 f (locate or stock with thermometer)-pastrami 39 f-turkey 39 fRoast beef hotholding at 145 - 166 fQuat sanitizer buckets at 200 - 400 ppmTest strips availableGood food storage observedFacility clean and well keptObserved two cans of Raid Ant Killer in facility. Please note that only a licensed pest control operator can perform chemical treatments. Raid discarded.
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11/5/2013 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
Observed leaks at faucet at both handsinks in kitchen. Observed cold water turned off at one handsink. Must have hot and cold water under adequate pressure with no leaks.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F; Thermometers present. Hot holding temps. recorded: Chicken patty @ 167 F; roast beef @ 140 F. Handwashing sinks properly stocked with liquid soap and sanitary disposable towels. Restaurant uses date coding. Discussed with operator it is done consistently on all food products as required by corporate procedures and policies. Reviewed temp logs; all checked OK.Quat sanitizer recorded at 300 ppm. Do acquire new test strips for facility. Reviewed with operator to monitor for proper 20 second handwash. Employees use gloves and there is no bare hand contact with food. All employees must wash hands prior to putting on clean gloves. Do review glove use policy with staff and review appropriate times for handwashing.Discussed health policy and exclusion of ill employees. Any employee with gastrointestinal illness such as vomiting or diarrehea must be excluded from the workplace for 48 hours from the time of their last incident or a doctor's note clearing them to return to work. Reviewed with operator to ensure that all employees eat and drink in designated areas. Observed employee personal drinks covered with a lid and straw. Do store all personal items away from food service and food service equipment. Please call health inspector when handsinks have been repaired by 05/24/12.
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5/17/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Cold holding makeup table recorded with food temps. between 29-32 F. Thermometer recorded at 38 F. Violation corrected at time of reinspection - thank you.Reviewed with operator to complete required logs provided by corporate for monitoring cold and hot holding.
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8/26/2011 | Routine Reinspection 1st | 100 |
- [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.Recorded temperatures of food items taken on makeup line:Turkey @ 55 F; ham @ 55 F; sliced tomatoes @ 59 F; cheese slices between 50-55 F. * Approximately 5 lbs of food voluntarily discarded. Operator adjusted thermostat at time of inspection.
- [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.Operator adjusted thermostat at time of inspection. Do temp foods on top of makeup line within 1 hour by 5 PM to monitor cold holding to be at 40 F or lower. Do not use makeup table if unit cannot cold hold at 40 F or lower by 5 PM. Store all food in walk in reefer.
- General Comments that relate to this Inspection
Hot holding temps. checked OK. Roast beef temped at 150 F hot holding under heat lamps.Observed good handwashing. No raw food products stored above ready to eat. Handsinks properly stocked with liquid soap and sanitary disposable towels.Dumpster pad observed free of litter and clean.All dairy dates current.Quat sanitizer recorded at 200 ppm.Reviewed with operator employee handwashing policy and procedures. All employees document a handwash has been done every hour.
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8/24/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Item noted on the routine inspection conducted on 6/15/2010 has been corrected.No violations noted during this inspection.
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6/23/2010 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Provide required air gap on drain lines of ice machine; soda/ice dispenser and ice bin. Drain lines must end one inch above the rim of floor sinks.
- General Comments that relate to this Inspection
Food tempeartures in refrigerated prep units: turkey 36 F; salami and ham 36 F; chicken 40 F; corned beef 39 F.Walk-in cooler and all refrigerated units at below 40 F.Ham 40 F; chicken 40 F in walk-in cooler.Walk-in freezer and other freezer units at 0 F or below.Noted hand sinks in prep areas and restrooms noted stocked and functional.Quats sanitizer chekced at 200 ppm in 3-compartment sink.Facility noted to be kept clean in general.
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6/15/2010 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Area between frier and french fry hot holding area has a build up of grease. Clean area within 7 days.
- General Comments that relate to this Inspection
Handsinks properly stocked; observed employee handwashingSanitizer buckets ~200-400ppm quaternary ammoniaReach ins 38; 35FWalk in 34F; good separation of raw and ready to eat food items and good product rotationFreezers - all items frozen solidHot holding:Chicken 195FRoast beef on slicer 168FDiscussed process for cooking and hot holding roastsFacility is following HACCP plan for roasts
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6/3/2009 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed tape on a food dispenser and counter area in food preparation area. Facility shall remove all tape from surfaces to provide a smooth easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Alto Sham oven holding roast beef at 200 degrees; roast beef in food preparation area hot-holding at 171 degrees.Cold-holding checked ok; cheese; and dressing holding below 40 degrees. Most products on food preparation line are used in less then four hours.All reach-in units; freezers; display cases; and walk-in coolers with thermometers. All product was date labeled. Units operating between 36-41 degrees.Quatinary ammonia dispensing properly at greater then 200ppm; sanitizer buckets available; test strips available.All handsinks and restrooms properly stocked with sanitary towels and soap.
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5/21/2008 | Routine Inspection 1st | 99 |
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