- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized.-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.-Cold holding at 30F. Temperatures good. Cheese 42F; tomato 41F; onion 42F.-Hot holding temperatures good. Beans 154F; ground beef 156F; grilled chicken 148.-Cooked sausage at 155F.-Make up unit at 38F. Tomato 40F; hamburger patty41F. Food stored properly.-Walk in cooler at 40F. Tomato 39F; ground beef 39F; rice 35F; onion 39F. Lights properly shielded. Food stored properly; clean and organized.-Observed proper thawing.-Walk in freezer at 8F. All food frozen. Lights properly shielded; clean and organized.-Ice machines clean. Observed good scoop storage.-Cutting board clean and smooth.-Prep surfaces; walls and floors clean.-Utensils clean and stored correctly. Customer utensils stored correctly.-Mop area clean and organized.-Sanitizer bucket at 200 ppm Quat.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Test strips available.-Outside garbage stored properly.-PCO is Western on a monthly basis. No signs of pests or vermin.-Besides the person listed above; no other individuals at this facility have a certified food manager certificate and no individuals have failed a CFPM exam in the last year.
|
7/27/2015 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at front handsink. Handsinks must be properly stocked at all times for proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes;Other handsinks and restrooms properly stocked;Discussed importance of handwashing; Observed handwashing - goodDiscussed employee health. Ensure employees ill with gastrointestinal (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Hot holding temps good-chicken 171 f-steak 156 f-ground beef 148 fFinal cook temp on hamburgers 187 fDiscussed cooling procedures - good. Facility uses shallow pans/ice bathsWalk-in cooler at 40 f-steak 39 f-taco meat 39 fPrep unit at 38 f-hamburgers 40 fmake-up unit 33 f-cheese on bottom at 40 f-cheese on top at 44 f (utilize lids when slow; stage small batches; also discussed turning unit down)Temp logs checked - complete and accurateObserved good food storageSanitizer bucket at 100 ppm chlorineQuat sanitizer in three comp sink at 200 ppm.Test strips availableFacility very clean and well keptFound operator to be knowledgeable on food safetyObserved prep sink directly drained. Prep sink cannot drain directly. Either plumb indirectly to floor sink or provide hub/bell drain.
|
10/8/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing. Observed handwashing - good.Discussed employee health. Ensure employee's ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Walk-in cooler @ 38 f -rice 36 f-pork 38 f-cheese 37 fPrep unit on cook line @ 37 f-raw hamburger 40 fHot holding temps good-beans 171 f-rice 153 f-chicken 148 f-steak 144 fTemps taken and logged three times daily - logs good-Per operator; no cooling of food occurs at facilitySanitizer buckets @ 100 ppm chlorine3 comp sink sanitizer @ 200 ppm quatTest strips on siteFacility clean and well kept
|
10/17/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Beans 163 F; ground beef 168 F; chicken 164 F on hot food table.Hot holding cabinet at 175 F. pan of grilled chicken breast 175 F in hot holding cabinet.Shredded cheese 39 F in refgrigerated prep table. Sliced american cheese 39 F; crispy fish 38 F in other refrigerated prep unit.Walk-in cooler at 37 F. guacamole package 37 F; rice package 39 F; beans package 39 F; shredded cheese tray 40 F in walk-in cooler. Walk-in freezer at 6 F.Dates on food products checked were all current.Chlorine sanitizer checked at 100 ppm concentration in sanitizer bucket with wiping cloths.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted ice machine's interior to be clean.Noted facility to be kept very clean in general
|
4/2/2012 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
Temperatures taken on steam prep table: ground beef 160 F; beans 160 F; chicken 172 F; rice 170 F. Shredded cheese on top of prep refrigerator at 42 F.Walk-in cooler at 39 F. Product temperatures checked at 39 F to 40 F in walk-in cooler.Noted thermometer of hot holding cabinet at 176 F.Chlorine sanitizer at 100 ppm in sanitizer bucket with wiping cloths.Noted hand sinks in prep areas and restrooms stocked and functional.Noted proper employee hand washing practices.Dates on food products checked were current.Noted ice machine interior clean; Ice machine is cleaned and sanitized on regular scheduled basis;Noted facility to be kept very clean in general.
|
4/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Report completed at WCHD's office to update CFPM data generated after documentation for past recertification was sumitted and processed on 6/11/2010.No follow-up visit conducted at the facility.
|
6/21/2010 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Food temperatures on steam table: beans 165 F; ground beef 167 F; rice 168 F.Shredded cheese at 45 F on cold pan.Walk-in cooler and other refrigerated units at below 40 F.Noted hand sinks in prep areas and in restooms stocked and functional.Noted proper employee hand washing practices.Noted facility to be kept clean in general
|
6/8/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted during inspection.Product temperatures taken on food prep equipment: ground beef 176 F; beans 156 F; steak 150 F; sauce 41 F; shredded cheese 43 F.Walk-in cooler at 36 F. Walk-in freezer at 10 F.Product temnperatures taken in walk-in cooler: shredded cheese 41 F; sauce bags 37 F and 39 F; chicken meat bags 38 F.All hand sinks found stocked and functional.Test strips for monitoring of sanitizer concentrations were available.Facility found very clean and organized in general.
|
11/9/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Walk-in cooler at 38 F. Walk-in freezer below 10 F.Hot food table at 194 F.Clean and sanitize all work surfaces; food contasct surfaces of equipment and utensils prior to start of food prep.Risk category 3 assigned. Facility required to have minimum of one Certified Food Protection Manager on staff full.CFPM for this facility is Linda Logan #M050425 exp 5/4/2010; facility in compliance with CFPM requirement as ot his day.Keep CFPM's certificate fro WCHD posted.Plans to open on 9/2/209
|
8/18/2009 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Del Taco #1078, 252 Los Altos Pkwy, Sparks, NV »