- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
A leak in the ceiling was noted in the customer dining area during a rainstorm. The roof/ceiling must be repaired to prevent leaking to the customer/restaurant area. Facility maintenance is onsite looking at the issue at this time.
- General Comments that relate to this Inspection
Notes:Handsinks stocked; available; and usedAll equipment and food product temperatures measured within proper ranges -facility uses time along prep line; all product properly labeled -discussed processes with operator - no problems notedSanitizer measured between 300-400ppm quat throughout; test strips availableGloves used during food preparation at all times -observed behaviors on prep line - no issues notedEnsure that freezer walk-in seals shut - condensation/freezing may occur on fan units and decrease performanceReviewed daily temperature tracking forms; temps taken 3 times dailyRestrooms clean; stocked; and availableAll food product properly stored; very good date labeling proceduresFacility is well maintained/operated
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7/22/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes-Leak in freezer have been repaired.-Door to freezer has been repaired.
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12/18/2014 | Routine Reinspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Food that was under water leak in the freezer that had ice build up on it has been moved; but the leak in ther freezer has not been repaired. Repair freezer unit and maintain as constructed.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Door to walk-In freezer will not close. Repair door to walk-In freezer to ensure that the door can close properly.
- General Comments that relate to this Inspection
Notes-Door seal has been repaired.-Mold build up in ice machine has been cleaned.
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12/11/2014 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Food in freezer has ice build up on it from leak in freezer. Move food from under leak and have leak repaired to ensure safety of food stored in freezer.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up in ice machine. Discard ice and clean machine to ensure safety of ice served to customers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace broken door seal and walk-In door. Repair door to walk-In Freezer to ensure door can close properly.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink ok.-Test stripes ok.-All lights properly shielded.-All items stored at least 6" off the ground.-Date labeling observed.-Walk-In 38F.-Freezer 0F.-Hot holding-Chicken 162F.-Hamburger 160F.-Cold holding-Chicken 38F.
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11/6/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Ice machine clean.-Ice scoops propoerly stored.-Hot holding -Chili 190F.-Cold holding-Hamburgers frozen-Walk-In 39F.-Freezer -2F.-Date labeling observed.-Reach-In 39F.-Reach-In 38F.-Wiping cloth sanitizer buckets at 300 ppm quat.-Diper well being used properly.-Ice cream scoop being stored properly.-All lights properly shielded.-All items stored at least 6" off the ground.
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11/26/2013 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Restaurant has procedures to document time in and time out for potentially hazardous foods to be stored out of temperature and to be discarded within 4 hours. Health inspector observed last time entry for business day of 11/26/12 and the following food temperatures on makeup line recorded:Sliced tomatoes @ 68.6 F; lettuce leaves @ 69.7 F; cheese slices @ 61.3 F; pooled eggs @ 66.6 F and sausage patties @ 66.7 F. * Approximately 10 pounds of food voluntarily discarded. * Corrected on site. Health inspector discussed with general manager and area manager using time as a public health control. The facility has written procedures for this operation but is not following the procedures and guidelines and are unaware of how long foods are stored out of temperature. Potentially hazardous foods must be stored at 40 F or lower or follow Carl's Jr policy and written procedures for time control. All foods stored in the temperature danger zone must start cold holding at 40 F and than discarded within 4 hours.Restaurant corrected required time chart for holding and discard times for food stored out of temperature on makeup table/line at time of inspection.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Employee drinks shall be stored in a covered container with a lid and straw.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels.Chemicals stored properly and labeled.All cold holding units checked OK and recorded < 40 F.Hot holding temperatures recorded:Beef patties @ 151 F - 172 F.Cold holding temps recorded at salad makeup table & breading station:Raw chicken @35.7 F and cooked steak pieces @ 40.7 F. No raw food stored above ready to eat. Dry storage observed organized and all single service articles stored off ground.Quat sanitizer recorded @ 400 ppm at 3 compartment sink and at sanitizer buckets. Reviewed with operators handwashing procedures and appropriate times. Garbage enclosure observed litter free. Reviewed with operator to keep lids to garbage dumpster closed when not in use. Contact WM to ensure that dumpster is delivered with lids closed.
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11/29/2012 | Routine Inspection 1st | 94 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres. Must provide accurate thermometers.Observed inaccurate thermometer at reach in freezer. Thermometer reading 60 F. All food observed frozen. * Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed fanguards in walk-in refrigerator and freezer with heavy dust buildup. Clean all fanguards of soil to prevent possible cross-contamination from dust to food stored inside units.
- General Comments that relate to this Inspection
Walk in recorded at 40 F. Quat sanitizer recorded @ 200 ppm.Chemicals stored properly.Handsinks properly stocked. Observed good handwashing.All cold holding checked OK.Restaurant uses time as a health control for cut tomatoes; lettuce; pickles and other condiments. Date and time coding is observed and food is not stored longer than 4 hours out of temperature. Personal items properly stored.2nd CFPM: Ivan Vazquez-Rubio; M100745; exp. date: 11/04/15
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11/21/2011 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Facility must prepare a sanitizer bucket and leave at food preparation stations during all operating hours; in addition; bucket shall be changed every 2-3 hours or when organic load is high.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperature checked good; beef cooked to final cook temperature of 169 degrees; sausage holding at 157 degrees; beef patties holding at 153 degrees; chili holding at 144 degrees.Cold-holding in walk-in refrigeration checked good; ham at 37 degrees; sausage at 39 degrees; and tomatoes at 41 degrees. All products observed date marked.Walk-in refrigeration checked at approxmately 34 degrees ambient temperature.Handsinks stocked with sanitary towels and soap; handwashing procedures checked good.Three-compartment sanitization procedures ok; pre-mix quatinary ammonia dispensing ok.Restrooms stocked with sanitary towels and soap.note:Please repair small hole above ice-machinePlease repair small damaged area near three-compartment sink (FRP) damaged.....
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11/17/2010 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
080) 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.Observed missing thermometers in reach in freezer. All foods observed frozen. Do provide a separation between raw hamburger patties and precooked chicken products at reach in freezer.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed wiping cloths stored improperly. Observed no recordable Quat sanitizer at both sanitizer buckets. Reviewed with operator how to test for proper concentration of Quat sanitizier to be at levels between 200-400 ppm. Facility has a self automated dispensing unit for Quat sanitizer.
- [1] Installed; maintained
Observed prep sink standing water. Operator stated prep sink has been clogged for over two days. Do wash; rinse and sanitize 3 compartment sink prior to using it for prepping vegetables. Facility shall fix prep sink within 48 hours.Observed one stall in men's bathroom unoperational. Facility has another men's stall and an additional urinal for use. Observed outside hose bib leaking. Fix leak to prevent vermin attraction and possible freezing and break in water line.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Shield light bulb in salad reach in at front display.
- General Comments that relate to this Inspection
Notes:Facility must post Carl's Junior HACCP plan for food product on make up unit. The current HACCP plan calls for a maximum time of two hours on cheese and four hours maximum for lettuce and tomatoes. Most products do not last this long on make up unit. In addition; cheese slices are stored on ice. All cold holding temps. checked OK.Hot holding temps. recorded:Hamburger patties final cook temp @ 198 F; hot holding hamburger patties @ 156 F; chicken breasts @ 187 F; chicken nuggets between 146-148 F; refried beans @ 157 F and marinara sauce @ 193 F.All chemicals stored properly; handsinks properly stocked.Reviewed with operator handwashing procedure. Manager know when to exclude sick employees from facility. Walk in reefer @ 40 F; walk in freezer @ 10 F; all food properly stored; dated and covered.
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12/3/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Ok to issue Washoe County Health Permit:Refrigeration gaskets on order; scheduled to arrive this week.Facility must post Carl's Junior HACCP plan for food product on make-up unit. The currect HACCP plan calls for a maximum time of two hours on cheese and four hours maximum for lettuce and tomatoes. Most product does not last this long; in addition; cheese; lettuce; and tomatoes are stored over ice.
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10/28/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to Issue Health Permit with the following conditions:Facility will be assigned a risk category (3) restaurant. Facility must always maintain one Certified Food Protection Manager registered with Washoe County District Health Department.4The following items must be complete 10/30/2008Facility shall replace/repair damaged light shields throughout kitchen and food preparation areas.Facility shall clean and sanitize ice machine. All ice must be dicarded before cleaning and sanitizing.Facility shall repair missing/broken tiles on front line. Facility shall repair damaged floor in walk-in freezer.Facility shall clean all ice build-up in walk-in freezer.Facility shall replace bare wood panel near three compartment sink with a smooth and easily cleanable material such as FRP.Facility shall organize and clean chemical storage area and maintenance room.Facility shall replace faucet on front line handsink.Facility shall replace all damaged reach-in refrigeration gaskets. Walk-in refrigeration unit also needs a new gasket.Facility shall post HACCP plans for cold-holding on front line. Facility is currently using time as a barrier for microbial growth.Facility shall clean broiler machine of all grease and food debris.Facility shall replace all caulking near three-compartment sink. All caulking observed with "mold-like" substance.
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10/17/2008 | Opening Inspection | 100 |
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