- General Comments that relate to this Inspection
Quat sanitizer dispenser was fixed one day after the day of routine inspection conducted on 6/11/2015 and is now dispensing at proper concentration. Quat concentration checked at 300 ppm at this time.
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6/18/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer not registered in sanitizer solution in 3-compartment sink. Sanitizer dispenser not pumping sanitizer. Company called at this time to have dispenser adjusted for proper sanitizer concentration. Sanitizer was set up manually at 300 ppm concentration at this time. Continue setting up sanitizer manually until dispenser is fixed.
- General Comments that relate to this Inspection
Beef patties 158 F and 160 F; grilled chicken breast 155 F; turkey pattie 172 F in hot holding unit.Cheese; lettuce and sliced tomatoes are held on prep station at ambient temperature for not more than 4 hours; time is kept on time tracking chart; at this time staff had recently replaced all these products but time had not been changed on chart yet. Ensure to mark time always when products are set out.Walk-in cooler at 38 F; product temperatures at 40 F in walk-in cooler.Noted hand sinks stocked and functional in prep areas and in restrooms.Noted facility and equipment to be kept clean. Noted trash enclosure to be kept clean.
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6/11/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The pending items from the second re-inspection conducted on 7/2/2014 have been corrected.New sotre manager has current WCHD certificate #M100002 expires 12/15/2014. Certifcate is posted in establishment.
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8/4/2014 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Manager must complete an approved certification course and exam by 7/30/2014.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair heat lamp for pass thru shelf.
- [1] Installed; maintained
Install floor drains in kitchen at or slightly below the finished floor level.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Install new floor tiles over concrete floor where floor was cut out for line repairs.
- General Comments that relate to this Inspection
Grease line has been repaired and floor sinks now drain properly.Reinspection will be conducted on 7/23/14 to verify correction on above items.Permit suspension is lifted as of this time. Ok to re-open and resume food service operations.
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7/3/2014 | Routine Reinspection 2nd | 94 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM Leonides Ojeda has ServSafe Certificate; unable to obtain print out of proof of on-ilne course completion and therefore can not obtain the WCHD CFPM certificate. CFPM must completed a WCHD certification class by 7/30/3014.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Repair heat lamp fo pass thru shelf.
- [5] Sewage and waste water disposal
Repair work on grease line is currently under way. Open trench in kitchen area is full of waste water. Water flooding floor drains and floor sinks are filling up from water being used in facility. This condition poses an imminent health hazard and therefore Health permit to operate is suspended as of this time.
- General Comments that relate to this Inspection
Per Store Manager Leo Ojeda and District Manager; they are planning to have work in kitchen completed by tomorrow. Call for reinpsection. Facility must remain closed until approval is given to re-open on next inspection.
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6/30/2014 | Routine Reinspection 1st | 91 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM Leonides Ojeda has SevSafe certificate; must apply for WCHD's certificate or take new certification class by 7/30/2014 if ServSafe certificate is not approved.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
heat lamp of pass thru shelf broken; electical wires hanging loose pose a shock hazzard. Cover wires and have heat lamp fixed to keep foods hot on shelf.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted botttom shelf of brink counter full of trash and dried on spills. Clean this shelf.Dirt and grease build-up on shelves and on top of pass thru shelf. Clean these shelves and clean all these items more frequently to prevent future build-up.
- [5] Sewage and waste water disposal
Noted all floor sinks in facility full or nearly full of waste water. Per manager plumbing company came recently to hydrojet the waste lines but blockage has not been removed; at this time awaiting estimate from company to submit work order for needed line repairs.Waste water drain slow and to prevent overflowing staff are vacuuming floor sinks and 3-compartment sink at end of day and disposing of waste water in drain in outside trash enclosure.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean walk-in freezer floor unser shelves of food debris build-up.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Sliced cheese on shelves on left side of walk-in cooler at 43 F to 45 F. temperatures of products on rack in front side of cooler at 38 F to 40 F. Keep TCS foods in colder area of cooler to keep them at 40 F or below.Noted hand sinks in prep areas and in restrooms stocked and functional.
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6/25/2014 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 9/10/2013 have been corrected.The CFPM has obtained the WCHD certificate. keep the latter certificate posted in the establishment.
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11/14/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Noted large amount of trash bild-up inside cabinet of self service drink station. Debris build-up noted inside cabinet under warmer drawer that is not in use.frnch fry build-up inside cabinet under fry holding station.Clean these areas more frequently.
- [1] Installed; maintained
Noted leak under ware washing sink creating water pooling on floor beneath.Large amount of water pooling under ice machine and bag n box soda rack. Find water source and stop leak.Noted hand sink at drive through area leaking onto floor beneath.Repair all above equipment to eliminate leaks.Remove faucet lever from hand sink at drive through station since it msut be pressed during washing of hands for water flow.Noted pre-rinse spray hanging below the ware washing sink's rim. Replace spring to keep above rim.Noted dirty standing water in floor sink at drive through area and slime build-up in floor sink of self-service drin station. Clean these floor sinks more frequently to keep clean and for proper drainage.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt and trash build-up on walk-in freezer floor under shelves and grease build-uo on walk-in cooler floor under shelves.Noted dirt and trash build-up under/behind ice machine.Noted dirt build-up on mop sink basin.Noted dirt and grease build up under griddle.Clean all the above more frequently to prevent build-up.
- General Comments that relate to this Inspection
Product temperatures checked in hot holing were above 140 F. Temperatures checked in walk-in cooler were 39 F and 40 F.Qiuats sanitizer checked at 400 ppm concentration in two buckets for wiping cloths.Walk-in cooler at 38 F.Walk-in freezer at 10 F.Noted hand sinks in prep areas srtocked with soap and paper towels. Hand sinks in restrooms stocked with soap and hand dryers operational.CFPM Alejandro Ortega has ServSafe certificate expiration date 7/22/.2018; CFPM must apply for WCHD certificate by 10/21/2013
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10/9/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-ham 39 f-sausage 40 f-chicken 39 fHot holding temps good-hamburgers 160 f-chicken 160 -180 f-chicken tenders 177 fNo cooling occurs at this facilityObserved good food storageSanitizer buckets at 400 + ppm quat . Reduce to 200 -400 ppm and change every two hours or more often as needed.Sanitizer in 3 comp sink at 200 -400 ppm. Continue to monitor as dispenser is not dispensing sanitizer consistently.Facility very clean and well kept.
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10/22/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes: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-cheese 38 f-ham 41 fReach-in coolers at 38 f; 34 f; 40 fHot holding temps good-hamburger 175 f-chicken 167 f-steak 181 f-taco beef 170 f-Refried beans 155 fReviewed final cook/holding logs - good.Sanitizer buckets at 400 - 500 ppm quat. Reduce to 200-400 ppm.Food storage good. Observed raw foods below ready to eat foods.Facility clean and well kept.
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8/26/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gaskets on walk-in cooler and walk-in freezer are worn and in need of repair/replacement. Repair or replace gaskets.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing.Discussed employee health. Employees ill with gastrointestinal symptoms must be excluded for at least 48 hours after symptoms stop.Hot holding temps good-hamburgers 155 - 170 f-chicken breast 171 f-chili 165 fWalk-in cooler at 34 f-feta cheese 39 f-ham 37 fWalk-in freezer -5 fFront reach in coolers at 37 f; 40 fFacility using time as a control for bacterial growth. Ensure employees are pulling product at the time indicated on the time log. Facility overall clean and well kept. (Air filter on ice machine needs cleaning.)
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9/27/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing/employee hygiene.Discussed employee health policies. All employees sick with G.I. symptoms must be excluded until at least 48 hours after last bout of illness.Walk-in cooler a t 35 f-chicken breast at 36 f; ham at 35 fReach in coolers at 40 f and 38 fHot holding temps good-chili 165 f; taco meat 143 f; burrito 180 fHamburger final cook temp at 171 fQuat sanitizer at 200 ppmFacility clean and well kept-Repair small leak at ice machine and clean cabinet under beverage station.
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11/30/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All items corrected at time of re-inspection-thank you.Observed a leak from ice machine in back kitchen. Operator will have vendor/maintenance correct on today's date of 11/13/08. Water observed pooling in back kitchen due to ice machine. Operator to contact health dept. when corrected at 775-328-2682.
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11/13/2008 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:The following items need to be corrected:1) Remove all unnecessary articles from dumpster area.2) Patch/fill all holes in walls of walk-in reefer.3) Clean floor in walk-in freezer. Clean condensate fans of ice buildup in walk-in freezer.4) Clean floors behind bag in the box counter.5) Clean all floor sinks of food debris buildup.6) Patch hole or replace corner bead adjacent from walk-in reefer.7) Replace missing door at makeup table. Fix makeup table so that the reach in cooler below is operational and cold holding at 40 F or lower. 8) Replace missing floor tiles (cove base) in back office and next to chemical storage area.All cold holding units properly cold holding and thermometers present. Discussed with operator to move frozen food items to freezer and not store them in reach in reefer. Facility is using reach in as a freezer. Operator stated that facility will be trying to convert reach in reefer to a reach in freezer. Until than; do not store food items that are intended to be frozen be stored in reach in reefer. OK to issue permit. OK to operate.
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10/23/2008 | Opening Inspection | 100 |
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