- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility
- General Comments that relate to this Inspection
Handsinks clean and stockedBathrooms clean and stockedFinal cooking temperature of beef patty 162FAll food items in hot holding 145-170FAll fridges <=40FFreezer @ 5FFood storage goodNo observed pest activity in facility or sticky pads Time stamps on all food items held at room temperature; all items discarded after 4 hours 3 compartment sink/sanitizer buckets 200-300 ppm; ensure Quat sanitizer solution is maintained above 200 ppm
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4/15/2015 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair all areas with damaged floor grout: all floors and food preparation areas must be smooth and easily cleanable.
- General Comments that relate to this Inspection
General Notes: Hand sinks stocked and functional. Observed glove use with ready to eat foods. Observed final cook temperature of ground beef @ 180F. Hot holding checked good: Beef @ 154F; chicken @ 165FWalk-in fridge holding @ 37F. Freezer @ 4F due to recent stocking. Observed proper 3 compartment sanitization procedures. Sanitizer bucket @ 50 ppm. Reviewed temperature logs and all recorded temperatures were OK. Discussed employee illness policy. Procedures OK. Cold holding temps checked good: Cheese @ 38F; Ranch @ 37F; Raw Chicken @ 37F. Note: Floor drain near prep sink needs regular cleaning.
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3/12/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-hand washing observed-gloves worn for all food handlingWalk in @ 39F-all thawing done in walk in-no raw productFreezer ok @ 0FMake up units @ 38F - 40F-time control for potentially hazardous foods in placeHot holding @ 140F-time control in place as wellNo coolingScoops stored correctlyChemicals stored in separate containerThree compartment sink and sanitizer buckets @ 100ppm chlorineGarbage enclosure cleanFacility clean*Discussed importance of being aware of employee health issues; specifically vomiting; diarrhea; and jaundice.*Discussed proper times for handwashing - such as after restroom; when changing tasks; taking out garbage; smoking; eating; etc. Employees were observed and all hand washing was appropriate.*Discussed that CFM was expiring at end of year. Left list of instructors.
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1/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handwashes clean and stockedObserved good handwashing during the inspectionReach-in/Walk-in fridge <40F Walk in freezer <32FDry storage - goodAll items in fridge and on assemble line are labeled and datedTime temp logs are used and checked - goodSanitizer in 3-compatement sink/sanitizer buckets 100ppm Bathrooms clean and stockedGeneral cleanliness - goodHot holding:Chili 187FHamburgers 193FFloor; walls and shelves are clean Reviewed employee exclusion policy and what symptoms to look for in ill employeesBathrooms clean and stocked
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2/3/2012 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Need to re-caulk around kitchen and Men's restroom sinks where caulking has pulled away from sink/wall.
- General Comments that relate to this Inspection
Handsinks stockedWalk-in Refrig @35FWalk-in Frzr @-6FTemps noted: Whopper patties H-held @169F; Chicken Nuggets @163F; Small Beef burger patties @167FFood stored 6" off floor3-comp sink used for kitchen utensils - tested - 100 ppm CLSanitizer buckets all tested OKRestrooms clean and stocked
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1/13/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
This is a CFPM update
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1/15/2010 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Do not store Employee foods w/foods that are to be served to the Public.
- [3] CFPM or person in charge present; certificates posted as required
Must have a CFPM oversee food prep./Must display WCHD CFPM certificate.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface (Floor sinks) not maintained properly. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
No CFPM; Must obtain a CFPM w/in 60 days (1-3-2009)Handsinks fully stockedWalk-in refrig. @34FWalk-in Frzr. @-3FTemps noted: Burger patties @175F; Chicken Breast patties @171F; Cheesy Tots @163FDry goods 6" off floorSanitizer buckets throughout - checked - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms clean and stockedDumpster area clean
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11/3/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
CFPM Update Only
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11/24/2008 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 60 days to obtain a CFPM (10/21/2008).
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked and used.-Mop sink OK.-Garbage area OK.-All items stored at least 6" off the ground.-Walk-In 40F.-Freezer -10F.-Three compartment sink sanitizer at 100 ppm chlorine.-All chemicals properly labeled and stored.-Wiping cloth sanitizer at 100 ppm chlorine.-Hot holding -Hamburger 163F. -Chicken 167F.-All lights properly shielded.-Ice bins OK.-Ice scoops properly stored.-Reach-In 40F.-Freezer -20F.-Both bathrooms properly stocked.
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8/26/2008 | Routine Inspection 1st | 97 |
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