- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized. Ice machine was being repaired during the inspection. Discussed cleaning and sanitizing new ice machine and discarding first batch of ice before serving customer ice. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Facility is using 4 hour time as a control for lettuce; tomato and onion. Reviewed labeling and procedures. Good.-Hot holding temperatures good. Hamburger 147F; chicken 141F.-Walk in freezer at -2F. All products frozen and stored properly. Lights properly shielded; shelves in good condition; floors clean.-Walk in cooler at 40F. Hamburger 41F; chicken 41F; salsa 43F; tomato 42F. Lights properly shielded; shelves in good condition; floors clean; all product stored properly. -Reach in cooler at 40F. Guacamole 41F.-Dairy cooler at 36F. All dates good.-3 compartment sink was not being used during the inspection because it was in the same area as where the ice machine was being repaired. Dishes were stacking up; but the facility had adequate clean utensils as to not disrupt operations.-Test strips available.-Sanitizer at 50 ppm Chlorine.-Observed proper chemical storage and proper product storage.-Mop area clean and organized.-Outside garbage stored properly.-No signs of pests or vermin.Per manager no other individuals in the facility have a CFPM certificate. Per manager no individuals have taken the CFPM exam and failed the exam within the past year.
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1/14/2016 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPERTOWELS AT HANDSINK BY CHICKEN STATION. MUST PROVIDE PAPERTOWELS AT ALL HANDSINKS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:ALL OTHER HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD HOT HOLDING TEMPS - 141F-158FFINAL COOK TEMP OF SAUSAGE PATTIES 171F.RAW CHICKEN HELD AT 39F - GOOD.USING TIME AS A CONTROL FOR TOMATOES; ONIONS AND CHEESE; TIME OF DISCARD IN PLACE. FOLLOWING PROCESS.SANIITIZER BUCKETS GOOD @ 200 PPM QUAT.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL ISSUES.
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1/26/2015 | Routine Inspection 1st | 98 |
- 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.FINAL COOK TEMP OF HAMBURGER AT 170F.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FOR PREP LINE USING TIME AS A CONTROL; PRODUCTS ARE MARKED WITH TIME TO DISCARD - GOOD PROCESS.ALL FOOD PROPERLY STORED; DATED AND ROTATED.3-COMP SINK GOOD AT 200PPM QUAT.THERMOMETERS AVAILABLE IN REFRIGERATION UNITS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
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1/31/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND PROPERLY STOCKED.EMPLOYEES WEARING GLOVES WITH READY TO EAT FOODS.SANITIZER BUCKETS GOOD AT 200PPM QUAT. CHANGED EVERY 2-4 HOURS OR EARLY IF DIRTY.USING TIME AS CONTROL FOR COLD HOLDING ON THEIR PREP LINE FOR SAUCES; TOMATOES; ONIONS; CHEESE - THIS IS A CARL'S JR. POLICY. DOCUMENTATION AVAILABLE FOR ALL FOOD ITEMS.GOOD COLD HOLDING OF RAW CHICKEN AT 40F.GOOD HOT HOLDING TEMPS OF COOKED CHICKEN AND HAMBURGER PATTIES- 145F-160F.WALK-IN REFRIGERATION AND FREEZER IN GOOD ORDER AND ALL FOOD PROPERLY STORED.3-COMP SINK USES QUAT SANITIZER.DISCUSSED EMPLOYEE HEALTH - MAKE SURE IF ANY EMPLOYEES ARE ILL WITH VOMITING AND/OR DIARRHEA THAT THEY NOT WORK FOR 48 HOURS AFTER SYMPTOMS HAVE STOPPED.NO PEST ISSUES NOTED.
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7/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Note: CFPM certification expires this year**Handwashes clean and stocked Walk-in Freezer <0F Walk-in fridge/all reach-in fridges <41FDipper well working with clean waterIce scoop storage goodSanitizer buckets 200-400ppmBathrooms clean and stockedGeneral cleanliness - goodRecommendations: The freezer holding the hamburgers prior to being cooked on the assemble line is holding temperature at least <32F; but the digital thermometer is not working and there is some ice forming on the sides. I would highly suggest having this unit repaired. There is a thermometer inside that is checked at least twice daily. Check all sanitizer in the 3 compartment sink and in the buckets to ensure the mixture is being dispensed correctly after it is mixed.
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2/3/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations noted in inspection of 1-11-2011 have been corrected - Thank You.
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1/13/2011 | Routine Inspection 2nd | 100 |
- [5] Cross connection; back siphonage; backflow
Need to shorten spray rinse nozzle at 3-comp sink. End of nozzle cannot hang past the top lip at the front of the sink.
- General Comments that relate to this Inspection
Handsinks fully stockedAll Reach-in Refrig. were <40FWalk-in Refrig. @38FWalk-in Frzr. @-10FTemps noted: H-held Chicken Breast @157F; Burger patties @162F; Chili @163F; Raw Beef patties @33F3-comp sink used for utensils - tested - 200 ppm QuatSanitizer buckets used throughout facility - tested - 200 ppm QuatAll foods store 6" off floor
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1/11/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
CFPM Update:Emestima FernandezM1000212/15/2014
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1/8/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM must apply for WCHD reciprocity by 11/9/09. Provide proof of at least a 16 hour course by an approved WCHD instructor and a passing test score. Once certificate is received. Facility must post CFPM certificate in a conspicuous location.Notes:-hand sinks properly stocked-hot holding: -steak 158F -hamburger 160F -beans 157F-make-up unit at 38F -cheese at 40F -ham at 39F*per operator; facility no longer using cold holding for condiments (lettuce; tomatoes; etc.) Ensure time is used as control for condiment storage. Cheese on ice at 43F-walk-in at 38F -steak 38F -chili 40F -ham 38F-walk-in freezer at -10F-dressing reach-in at 40F-ice scoop/ice cream scoop properly stored-wiping cloth sanitizer bucket checked at 200 ppm quat.-three-comp. sink used for wash; rinse; sanitize-chemical test kits available-food and single service items stored 6" off the ground-containers labeled-chemicals 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.
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11/2/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:OK TO ISSUE HEALTH OPERATING PERMIT.This facility is a risk level 3.All the violations from previous inspection have been corrected.
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11/12/2008 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
1. Re-caulk three compartment sink.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
2. Repair freezer door next to drive thru window so it latches properly.3. Repair walk-In door next to three compartment sink so it self closes.4. Repair main walk-In door so it self closes.5. Repair unit that holds produce for sandwiches and maintain.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
6. Repair hand sink next to drive thru window so it attaches to the wall and re-caulk.7. Re-caulk hand sink next to the three compartment sink.
- General Comments that relate to this Inspection
Notes:1. Re-caulk three compartment sink.2. Repair freezer door next to drive thru window so it latches properly.3. Repair Walk-In door next to three compartment sink so it self closes.4. Repair main walk-In door so it self closes.5. Repair unit that holds produce for sandwiches and maintain.6. Repair hand sink next to drive thru window so it attaches to wall and re-caulk.7. Re-caulk hand sink next to three comjpartment sink.
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10/16/2008 | Opening Inspection | 100 |
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