- General Comments that relate to this Inspection
All violations from the last inspection have been correctedHandsinks have been installedLeak under the Soda machine has been repairedFloors and floors sinks have been deep cleanedWalk-in fridge pipes have been rewrapped Food storage good Fridges <=41FAdditional CFPMs:Maria Vasquez Servsafe 8305326 08/19/2016 due to expire this yearAraceli Moran Servsafe 11226877 06/30/2019Ronnie Shahzad Servsafe 11350615 08/02/2019Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPM's than those listed above.
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2/5/2016 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometers missing in reach-in fridges; food items tested <=41F with thermocouple. Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice forming on the compressor and pipes in the walk-in freezer. Need to remove ice and rewrap the pipes. Need to check unit for leaks and repair if observed. Ensure ice is not forming on food items in the walk-in freezer to prevent cross contamination.
- [1] Installed; maintained
Observed leaking under the soda fountain. Need to repair leak and deep clean the floors under the machines.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
The handsink near the office and the handsink near the hamburger broiler are becoming corroded and pitted and are no longer smooth and easily cleanable; it seems they have been repaired before but caulking is no longer sufficient for repair. The handsink near the office is also leaking. Both of these handsinks need be replaced.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in the back of the facility are dirty and need to be swept and deep cleaned; especially under the shelving racks; behind the tanks near the mop sink and under the ice machine. Need to remove the extra pipes under the shelving to facility proper cleaning. Need to deep clean all floor sinks throughout the facility to prevent the attraction of vermin.
- General Comments that relate to this Inspection
Handsinks were stockedBathrooms clean and strockedSanitizer buckets 400 ppm Quat 3 compartment sink 400 ppm Quat No pest activity observedAll fridges <=41FFood in freezers was frozen solid Hamburgers off broiler 166FObserved good hand washing and glove use by staffIce machine clean All food items on line are time stamped for 4 hours discard Hot holding: burger patties 147-161FFried chicken 155Fgrilled chicken 146FAdditional CFPMs:Maria Vasquez Servsafe 8305326 08/19/2016 due to expire this yearAraceli Moran Servsafe 11226877 06/30/2019Ronnie Shahzad Servsafe 11350615 08/02/2019Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year. No other CFPM's than those listed above.
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1/29/2016 | Routine Inspection 1st | 94 |
- [5] Cross connection; back siphonage; backflow
Trash compactor is plumbed from a "T" on water line from the ice machine. This unit is required to have a testable device for backflow or provide an inspection from a Backflow Specialist certifying that this installation is acceptable.-Must be completed by next routine inspection
- General Comments that relate to this Inspection
The following are certified through Serve Safe:Brandy SmithRonnie ShahzodAraceli Moran*No Reported Failures on test
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12/30/2015 | Routine Reinspection 1st | 98 |
- [5] Water sources: safe; hot & cold under pressure
observed multiple "y" connecters attached to mop sink hose bib; with one line directly piped to a trash compactor utilizing hydraulic pressure. The line to the trash compactor is always on; which is down stream of the AVB that is part of the faucet creating a cross-connection with the potable water supply.The mop sink faucet cannot have a "y" connected installed; and any equipment requiring water supply must be direct plumbed with an airgap or other backflow prevention device.This must be corrected within 30 days.
- General Comments that relate to this Inspection
The following was observed and inspected:Walk in refer holding @ 40f; beef @ 40f; veggies @ 39fWalk in freezer holding @ 0f; all products frozenHot holding fish @ 175f; Chicken breast @ 184f; beef patties @ 175fMake up unit @ 40f; pork @ 40fOperator demonstrated knowledge of 3 compartment sink and sanitizer requirements. All sanitizer buckets changed out every 4 hours; and manager or shift manager checks sanitizer prior to dispensing.Observed good handwashing throughout facility; employees utilize gloves while preparing ready to eat foods.Soda fountains; ice machines; and scoops were all clean and free of debris.Discussed updated Food Regulations with operator. Additional information may be found at the link below:https://www.washoecounty.us/health/programs-and-services/food-protection-services/food-safety-news.php
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6/30/2015 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed black staining on the inside surface of the ice machine. Deep clean and sanitize the ice machine. The ice machine must be cleaned and sanitized completely within 3 days and no later than 6-9-2014.Discussed with Manager cleaning schedule for the ice machine. The ice machine is currently cleaned on a monthly basis.
- General Comments that relate to this Inspection
The following was observed:Hot holding - Sausage @ 180 f; egg @ 180 f; burger @ 165 f; fish @ 175 f; and chicken @ 175 f.Walk in @ 40 f; bacon @ 39 fFreezer @ 0 fall food items stored properly and in order. Ice scoops utilized and stored correctly. 3 compartment sink functional; stocked with sanitizer; and test strips availble. Observed manager test sanitizer at 100 ppm correctly. Handsinks functional and stocked appropriatly and available for use by employees. Observed employee's utilizing hand sinks.All chemicals stored properly and away from food items.
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6/6/2014 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed the inside to the ice machine lid visibly dirty with soil accumulation. Facility shall clean both sides of ice machine lid daily to prevent possible cross contamination.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Egg sandwich @ 159 F; sausage patty @ 160 F; scrambled eggs @ 158 F; tendergrill fillet @ 166 F; chicken nuggets @ 187 F; chicken strips @ 174 F.Shredded lettuce; sliced tomatoes and cheese slices are kept at room temperature. Time marking is being used and time is being used as a public health control for these potentially hazardous foods. Food is time marked to be discarded within 4 hours from the time they are put into service. Handsinks properly stocked and functional. Bathrooms observed clean.Observed good handwashingIn use food service spoons; tongs and other equipment are washed rinsed and sanitized once every 4 hours.Chlorine sanitizer recorded at 100 ppm. Food properly stored off ground. No raw over ready to eat foods.Chemicals properly stored and labeled.Discussed with operator to disinfect indoor playground equipment to prevent Norovirus. Facility is clean and organized. Please post Washoe County Food Protection Manager Certificate on site.
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2/27/2013 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed water collection between tiles near three-compartment sink; repair tile grout to ensure a smooth easily cleanable surface. Water collection contributes to microbial growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; final cook temperature checked at 172F on hamburger; fried chicken holding at 158F; and broiled chicken breast at 176F.Cold-holding checked good; luttuce checked at 42F degrees; raw bacon at 39F; cheese at 38F.Three-compartment sanitization checked at 100ppm chlorine; all sanitizer buckets checked at proper chlorine levels (50-100ppm chlorine).All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature checked at 38 degrees. All food products properly labeled and stored.Handsinks checked with sanitary towels and soap; observed proper handwashing. Reviewed employee illness policies and symptoms to be aware of.Recommend transition to no bare hand contact with ready-to-eat foods***** Recommend proper glove use with good handwashing****
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1/27/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations from 03/07/2011 corrected.Facility is using only three-compartment sanitization procedures; small dishwasher removed from facility.
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3/10/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher observed sanitizing below 180 degrees on final rinse sanitization. Facility shall repair unit to achieve at least 180 degrees on final rinse sanitization or remove unit. Facility is equiped with three-compartment sanitization; use only three-compartment sanitization until small dishwasher is repaired or removed.Reinspection on 03/10/2011
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding of potentially hazardous foods checked good; chicken breast checked at 169 degrees; eggs at 157 degrees; chicken tenders at 142 degrees; beef patties holding at 174 degrees.Cold-holding checked good (walk-in); cheese at 37 degrees; ham at 37-39 degrees.All stations equiped with sanitizer bucket; solution checked at 50-100ppm chlorine.Observed handwashing; in addition; all handsinks stocked with sanitary towels and soap.Walk-in refrigeration checked at approximately 34 degrees ambient temperature; all products properly stored and labeled.***fill in spaces between tile with tile grout near three-compartment sink area***
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3/7/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-very thorough handwashing policy with guidance at each stationAll temperatures okHot holding ok - 45 minutes max holding time-fish - 160F-patty - 174FCooking temperatures ok -burger - 170F at finish-cooking temperatures monitored 4 times dailyGarbage enclosure cleanScoops stored correctlyDating system in placeRefrigeration systems alarmed**Staff very informed on proper food safety procedures**Discussed minor maintenance items such as missing tile piece and the need to make sure that items such as those are repaired rapidly to reduce the potential for greater damage**Discussed minor cleaning issues such as making sure that side surfaces and other areas that might be missed get cleaned and sanitized regularly
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3/8/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Previous CFM Rosemary Reyes was transferred in past month to another facility. Jaime Coble is enrolled in a class and will receive CFM by end of May.Cook temp. on hamburgers at 166 F. Internal hot holding temp.on chicken breast at 167 F.Sliced tomatoes held at room temp. for 4 hours; then discarded. Hand washing policy training and policy in place.Walkin and reach ins between 38 and 41 F.Chlorine bleach sanitizer in 3 compartment sink @ 100 ppm. Dish machine used for washing service trays. Dish machine hot water sanitizing rinse cycle at 180 F. at manifold.
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5/8/2009 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer found in milk/dessert cooler in drive through station. Thermometer was provided at this time.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Some build up of mold noted inside of ice machine. Clean and sanitize ice machine's interior more frequently to keep free of mold build-up.
- General Comments that relate to this Inspection
food temperatures in hot-holding unit: Spicy chicken breast 175 F; fried chicken breast 185 F; large beef patties 165 F; small beef patties 167 F; grilled chicken breast 174 F.walk-in cooler's temperature at 35 F.Chlorine concentration in 3-compartment sink tested at 100 ppm.High temp dish washer currently not operating; parts are on order to fix dish washer. 3-compartment sink being used to clean and sanitize kitchenware.All hand sinks were stocked and functioning properly in kitchen areas and restrooms.
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1/30/2008 | Routine Inspection 1st | 97 |
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