- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors underneath soda area dirty with debris. Clean on regular basis to maintain sanitary conditions. Observed floor sink dirty with built up food debris. Clean on regular basis to maintain sanitary conditions.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Pulled pork thawing @ 34 in walk in cooler; Pulled pork @ 37 f. All food products stored in food containers. All food products labeled and dated properly. Condensation unit clean and in good condition. Tomato slicer clean and stored in clean location in walk in cooler.Walk in freezer @ 0 f; All food products frozen. Condensation unit ok. Hot holding: Burgers @ 154 f; Eggs 153 f; Chicken fries @ 140 f. All food tomoatoes cheese being held under time - all products correctly labeled with proper time for removal. Reach in coolers @ 40 f; All food products have current dates and shelving clean. Reach in freezers @ 0 f. All food products frozen. Discussed tong usage for raw burgers and sausages - no issues. Hood/fryer equipment - ok no issues. Cookware & utensils clean and stored in clean location. Handsinks are all knee operated and operational; stocked properly; & accessible. 3 compartment sink set up properly for wash; rinse; & sanitize. Sani @ 300ppm. Sani buckets throughout kitchen stored properly with clothes inside and all sani @ 200-300ppm. Prep areas and make up lines clean and well maintained. Reviewed temps logs - no issues. Dry storage area clean and all food products stored properly on shelving. Soda bag area clean and no line leaking. Cleaning non food items discussed - no issues. Restrooms clean and no issues. Customer area and trash bins clean and well maintained.*Observed proper food handling; glove changing; and hand washing onsite. Discussed no bare hand contact with manager - no issues observed.
|
7/22/2015 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed floors dirty with trash and food debris: 1. Water heater area. 2. Under 3 compartment sink. 3. Drive thru area floor sink has soda cups inside floor sink. 4. Under equipment observed food debris. **Clean under all equipment and tables.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f; Cheese @ 40 f; Deli meat 40 f; All food labeled and dated properly. All food products stored properly. Walk in freezer @ 0 f; All food products frozen and stored properly. Reach in coolers @ 40 f. Dairy products have current dates. Salad reach in cooler @ 40 f; Cheese 38 f. Burger freezer @ 0 f. All patties frozen. Hot holding: Burger @ 180 f; Chicken @ 170 f. Ice machine and bins clean and scoops stored properly. Dry storage clean and food product stored properly. Fryer areas clean and well maintained.**Araceli Moran has taken the serve safe class. Araceli will need to have certificate at facility and will need to come to the Washoe County Health District and apply for and receive WC-Food managers cerificate and card. Complete by 2/19/14 to prevent further enforcement actions. Jairo Negrete Valadez will need to bring certificate to Washoe county Health District and get Washoe County Food Managers card by 2/19/14.
|
2/11/2014 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Prior CFPM does not work here anymore. This facility must provide a Certified Food Protection Manager with in 60 days of today's date (4/3/13). A manager or employee must attend a 16 hour serve safe course here in Washoe County. Once the course is complete and exam passed - come into the Washoe County Health District and apply for and receive a Washoe County Food Managers Card. All this must be completed by 6/3/13 to prevent further enforcement actions. This facility has Sheryl Samonte and Javier Gutierrez registered for a 16 hour serve safe course with John Roberts for the week of 4/15/13.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly and walk in cooler clean. Condensation unit in good condition and no leaks.Freezer @ 0 f. All food products frozen. Condensation unit and pipes in good condition and no leaks. Reach in coolers @ 39 f. All food products labeled and dated. Dairy products have current date.Hambuger freezer 0 f. All patties frozen and tong clean and stored properly. Freezer @ 0 f. Fries and chicken tenders frozen. Tongs clean and stored in clean container.Makeup line: Tomatoes; lettuce on 4 hr time limit. Hot holding: Burgers @ 175 f; Chicken @ 164 f; Eggs 160 f; Chicken tenders @ 164 f.Ice machine chute clean and scoops stored in clean container. All ice bins clean.Dry storage all food products clean and stored properly. Fryers; blenders; counters; and other food equipment clean and well maintained. Handsinks (Knee and foot pedals) stocked and accessible. Nail brushes in chlorine sani @ 100ppm.3 compartment sink operational - no leaks in plumbing. Sprayer handle clean and in good condition.Prep sink clean and no leaks. Sani buckets @ 200ppm quat. Floors and counters clean. **Customer area and trash bins clean and well maintained. Trash area outside clean.*Observed proper food prep and handwashing onsite. Observed frequent changing of gloves.
|
4/3/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-observed employee hand washing-food grade gloves in use for ready-to-eat foods-salad make-up unit at 36F -cheese 39F-dairy make-up unit at 35F-product dates current; FIFO policies in place-time used as a control for sliced tomatoes; cut lettuce - monitored with time marking sticker system.-hot holding: -chicken breast 158F - 167F -hamburger 155F-160F-walk-in at 35F -cheese 37F-walk-in freezer at 7F -all meats frozen-all meats (including raw hamburger) cooked from a frozen state-hamburger freezer and chicken freezer both less than 0F-ice machine clean; all ice scoops stored properly-display reach-in at 38F-wiping cloth sanitizer buckets at 100 ppm chlorine-three-comp. sink sanitizer at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-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.
|
5/16/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked-time used as control for all condiments (sliced tomatoes; lettuce; etc.) - product marked with date and time and only kept for 4 hours-hot holding: -chicken 151F-171F -hamburger 164F-182F-freezers all less than 0F-observed temperature logs in use in facility-cold holding monitored 3 times per day-walk-in at 38F-freezer less 0F-wiping cloth sanitizer buckets at 100 ppm chlorine-three-comp. sink sanitizer at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-ice machine clean; scoop stored properly-chemicals labeled and properly stored-restrooms stocked and clean-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.
|
5/2/2011 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Operator has current ServSafe certificate; but must apply for WCHD reciprocity for the CFPM certificate. Provideproof of at least a 16 hour course from an approved WCHD instructor as well as proof of a passing test score. Once WCHD certificate is obtained; ensure certificate remains posted in facility at all times.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Restrooms dirty and garbage containers found overflowing. Thoroughly clean restrooms and ensure restrooms are put on a regular cleaning schedule. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-observed employee handwashing-Hot holding: -junior hamburger 151F -hamburger 150F-155F -grilled chicken 157F -chicken nugget 154F -breaded chicken 155F-time used as control for condiment storage-reach-in freezers less than 0F-walk-in refrigerator at 39F -ham at 40F -liquid pasteurized egg product at 40F-walk-in freezer at 0F-all meats stored frozen and cooked from frozen state-all containers labeled and dated-product dates current-food and single service items all stored 6" off the ground-3-compartment sink sanitizer checked at 50 ppm chlorine-ice machine clean; scoops stored properly-chemical test kits available-wiping cloth sanitizer buckets checked at 50 -100 ppm chlorine-chemical labeled and properly stored-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after symptoms stop.
|
9/13/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Operator has current ServSafe certificate; but must apply for WCHD reciprocity for the CFPM certificate. Provide proof of at least a 16 hour course from an approved WCHD instructor as well as proof of a passing test score. Once WCHD certificate is obtained; ensure certificate remains posted in facility at all times.Notes:-hand sinks properly stocked-Hot holding: -chicken nugget 155F -hamburger 160F -junior hamburger 158F -chicken breast 142F-time used as control for condiment storage-reach-in freezers at 0F-walk-in refrigerator at 38F-walk-in freezer at -5F-all meats stored frozen and cooked from frozen state-all containers labeled and dated-product dates current-food and single service items all stored 6" off the ground-temperature and equipment logs observed and in use in facility-3-compartment sink sanitizer checked at 50 ppm chlorine-wiping cloth sanitizer buckets checked at 50 -100 ppm chlorine-chemical labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
|
9/25/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Both bathrooms properly stocked.-All chemicals propely labeled and stored.-All items stored at least 6" off the ground.-Garbage area clean.-Walk-In 35F.-Freezer 2f.-All lights properly shielded.-Freezer 15F.-All sanitizer wiping cloth buckets at 100 ppm chlorine.-Three compartment sink sanitizer at 100 ppm chlorine.-Ice machine clean.-Ice scoops properly stored.-Hot holding -Steak 188F. -Hamburger 176F. -Chicken 200F.-Reach-In 30F.-Reach-In 36F.-Dairy dates OK stock being rotated properly.
|
10/7/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Burger King, 1105 W 4th St, Reno, NV »