- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace torn gasket at one door reach in burrito unit.
- General Comments that relate to this Inspection
Hot holding temps. recorded:beef patties @ 148 - 160 F; beans @ 175 F; chicken @ 151 F and rice @ 178 F. Cold holding temps. recorded:Raw chicken @ 40 F; dairy case @ 38 F; walk in unit @ 38 F; walk in freezer @ 0 F; Sliced tomatoes; lettuce and cheese holding at room temp. @ 45-70 F. Facility is using "TIME" as a public health control and documenting time in and out on "Cook line set up and holding chart." Written procedures are on site on-line; all checked OK.Quat sanitizer recorded at 200 ppm.Dairy dates current. Food properly stored. No raw over ready to eat foods.Bathrooms observed clean and stocked. Reviewed with operator handwashing procedures. Observed good handwashing.Note:Observed broiler in poor repair. Recommend replacing old piece of equipment with new broiler for ease of cleaning and maintenance. Do clean broiler on a routine basis.
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5/13/2015 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. The stainless steel counter and shelf where disposeable open single service food containers are stored next to drive through shall be properly cleaned of all biofilm buildup. * This is a repeat violation.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Facility shall clean scullying spray tube of all visible food debris buildup. * This is a repeat violation.
- [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 in chemical storage room visibly dirty.* This is a repeat violation.
- General Comments that relate to this Inspection
3 violations have not been corrected and remain from initial inspection conducted on 11/12/14.Please call health inspector when all violations have been corrected on or before 12/09/14.Do investigate slow drains at both handsinks in kitchen and repair so dirty water does not come in contact when washing hands. Water shall drain properly to promote a proper 20 second handwash.
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12/2/2014 | Routine Reinspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Observed star shaped chicken nuggets stored above ready to eat icecream cups in walk in freezer. - Walk in freezer recorded at 0 F.* Operator corrected on site.Observed iceberg lettuce wedges and sliced tomatoes with a recorded temperature of 68.6 F. Both these items are a time/temperature control for safety food and requires cold holding at 40 F or lower. Time may be used as a public health control. Time must be documented for the time it is to be stored in the temperature danger zone; the temperature between 40 F - 140 F and must have a discard time within 4 hours. * Both sliced tomatoes and lettuce voluntarily discarded. Restaurant has corporate policy to hold cheese slices in this manner using time as a public health control. Do follow time chart for both the lettuce wedges and sliced tomatoes.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Repair plastic backing on interior door of ice machine. Broken pieces of plastic may fall into the ice and cause a physical contaminant.Do provide filters for the vents at the ice machine and clean the vent guards of all dust debris buildup. Clean the metal ice scoop holder of all visible debris and conduct routine cleaning of the ice scoop and holder.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris. Observed area around can holder mounting dirty. Clean entire can holder to be free of all visible debris buildup. Pay close attention to grooves and other hard to reach areas. Observed stainless steel counters where disposable open single service food containers stored dirty. All shelving shall be cleaned on a regular basis to prevent possible cross contamination. Shelving and surfaces where food is to be stored; prepped and any item that comes into contact with the mouth shall be clean and sanitized.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed top of raw hamburger freezer bunker with a sliding lid that is not smooth and easily cleanable. Replace lid and provide new gaskets for this unit. Proper sealing gaskets will keep cold holding at proper safe levels and prevent air loss and physical contaminants from contaminating the food stored inside.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed handles; work surfaces; scullying tube at 3 compartment sink and door knobs with a visible soil buildup. Discussed with operator to degrease these items and clean on a regular basis. Do conduct a deep cleaning of all touch surfaces; gaskets to cold holding units; surfaces to all shelving and interior of reach in cold holding units.Clean floors in chemical storage room and organize and declutter.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed no recordable levels of Quat at sanitizer buckets.Quat dispensing at 400 ppm at 3 compartment sink. Reviewed wtih operator to change out Quat sanitizing water at Quat buckets and at 3 compartment sink at least once every 2 hours or more often when sanitizing solution has become soiled or visibly dirty. Do test sanitizing solution daily to maintain proper levels of Quat at 200-400 ppm.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks. Repair leak at faucet at prep sink.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Observed cart of ice down food stored in front of handsink adjacent to grill line. * Corrected on site;Reviewed with operator importance of handwashing and at appropriate times. Observed no bare hand contact with food and good glove use.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
320) Garbage enclosure area is dirty. Clean thoroughly to prevent vermin harboarge. Observed loose garbage in front of dumpster. Observed dumpster lid not covered. Reviewed with operator to keep lid on garbage enclosure closed when not in use. Consider locking doors to dumpster enclosure to prevent vandalism and dumpster diving.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Paint entire back storage room/employee room of all unsealed drywall including ceiling. Do repaint and touch up walls in back kitchen where bread racks are stored. Observed exposed drywall from metal racks running into walls.
- General Comments that relate to this Inspection
Please have Leonides Ojeda bring in his ServSafe Certificate; a picture ID; verification of an approved 16 hour completed ServSafe course and $24.00 to Washoe County Health located at 1001 E Ninth Street; Reno; NV 89513 to Building B upstairs in Environmental Health Services to acquire his Washoe County Certified Food Protection Manager Certificate. This is to be corrected by 11/19/14.
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11/12/2014 | Routine Inspection 1st | 83 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer at reach in icecream freezer. Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.* All food inside unit observed frozen.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed fanguards in walk in freezer with visible dust accumulation. Please clean fanguards to prevent possible cross contamination.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Ground beef @ 146 1 F; cubed beef @ 178 F; beans @ 143 F; fish fillet @ 156 F; chicken patty @ 148 F and hamburger patty @ 150 F. Cold holding temperatures recorded:Sourcream @ 41 F; guacomole @ 41 F; cheese @ 42 F; sliced tomatoes @ 46-5; pico de gallo @ 41 F.Restaurant uses time as a public health control for lettuce leaves; sliced tomatoes; cheese; and other potentially hazardous foods on makeup line. Food is time marked and discarded within 4 hours. Carl's Jr has a working "NO BARE HAND CONTACT TO READY TO EAT FOODS" policy that was implemented and posted on site as of January 31; 2013. Although Washoe County Regulations governing food establishment does not enforce this; it is recommended that employees follow corporate policies and standard operating procedures that are more stringent than regulations. At time of inspection; health inspector observe food handler This regulation will be adopted and the Health District will follow the recommendations of the FDA with the "NO BARE HAND CONTACT WITH READY TO EAT FOODS.Handsinks properly stocked. Bathrooms observed clean. Datemarking of food being used and Quat sanitizer recorded at 400 ppm.
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2/27/2013 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace door gasket on walk-in refrigeration unit and single door freezer; gaskets are no longer cleanable.
- [1] Installed; maintained
Facility shall repair drain pipe under three-compartment sink and eliminate the tape; all surfaces must be cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; hamburger cooked to 181F; chicken cooked (fried) to 179F; beans holding at149F; ground beef for tacos (Green Burrito Side) at 164F.Cold-holding in walk-in refrigeration checked good; ham at 37F; cheese at 42F; ground beef patty at 36F.Sanitizer at three compartment sink checked at 200-400ppm quatinary ammonia; sanitizer buckets available at 200-400ppm quatinary ammonia.Handsinks checked stocked and functional; observed handwashing. Recommend using gloves when preparing ready-to-eat foods******Reviewed employee illness protocols; manager understands protocols.Recommend new FRP washable walls around three-compartment sink; in addition; do not paint FRP washable walls.All refrigeration and freezer temperatures checked within regulation.
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8/1/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed large water leak under ice-machine; repair unit to stop leaking. Floor near ice-machine with water pooling. (clean under ice-machine during repair; observed debris/build-up under ice-machine.)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed water pooling in grout areas in food preparation areas; repair tile/grout to eliminate water collection between tiles. Water collection will harbor microorganismsRepair missing tile (base coving) under three-compartment sink to eliminate the hole in wall.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Repair wall behind ice-machine; walll damaged from moisture. (recommend FRP washable walls)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good (green burrito steam table); beans at 149 degrees; steak at 156 degrees; rice at 148 degrees; taco meat at 161 degrees.Cold-holding checked good; raw chicken at 34 degrees; tomatoes at 36 degrees; sausage at 36 degrees (walk-in refrigeration unit).Handsinks stocked and functional; reviewed proper handwashing procedures.Three-compartment sanitization procedures checked good; sanitization at 200-400ppm quatinary ammonia. Sanitizer buckets available with proper quat levels....Restrooms stocked (recommend caulking around handsinks)....Recommend checking all (FRP) washable walls and ensuring a tight seal....
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8/15/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stocked-proper hand washing observed Sanitizer buckets @ 200ppm quatRefrigeration @ 40F or belowHot holding ok-burger - 160F+-rice - 175FRestrooms stockedAll product stored off floorThawing done in walk inFreezer okGarbage enclosure clean**Facility needs to tighten its HACCP controls. It was unclear exactly what control was being used for cheese. All other items on line had times recorded; with a discard time of 3 hours; but no time listed for cheese. Employees said normally ice was used under cheese; but it was not present. Though the turnover on the cheese is very high - well under the 3 hour limit; the proper procedure needs to be followed.**Some areas of tile coving are peeling back from the wall. These areas should be addressed before the problem becomes larger.**Management at store has recently changed and no Washoe County Certified Food Managers are on staff. Facility must have a minimum of one full time certified food manager on staff at all times. 60 days to obtain. List of instructors provided.
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8/13/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Walk in @ 34 F. Salsa pico de gallo @ 39 F; sliced tomatoes @ 44 F; sliced ham @ 40 F. Freezer @ 2 F. Reach in freezer @ -2 F.Hot holding: hamburgers @ 184 F; refried beans @ 175 F; chile @ 192 F.Quats sanitizer @ 300 ppm. Worn gaskets on freezer have been ordered.Pico de gallo in customer service area @ 50 F. Changed out every 3 - 4 hours. Therefore time is used as a control.
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6/29/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 10/17/2008 have been corrected.RP backflow preventer was installed yesterday.
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1/14/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operateThe following items must be corrected by 11/17/2008:1) Replace broken cover for light fixture in prep area.2) Seal holes on walls at ware washing area.3) Caulk and seal wall liner at wall corner and edge of liner above soda dispenser counter.4) Install an approved reduced pressure backflow preventer between the water supply line and carbonator.
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10/17/2008 | Opening Inspection | 100 |
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