- [1] Non-food contact surfaces of equipment and utensils clean
Observed that the facility has made progress on cleaning of the floor drains; floors; and stainless steel under the hood. However; during the inspection there was a build up of food product and debris on the back hand sink; the walk in refrigerator floor; and inside of the reach in refrigerators. Ensure that facility continues to clean all food contact and non-food contact surfaces regularly to prevent the attraction of pests and vermin.
- General Comments that relate to this Inspection
Observed the following food product temperatures:Cold Holding:-Reach in refrigerator along the grill prep line: hamburger 32.-Walk in refrigerator: cheese 40F; limes 38F.Hot Holding:-Chili 150F; Beans 150F.All refrigeration units have been repaired. Facility shall continue to monitor all cold holding and hot holding units to ensure that cold holding food product remains at 41F or below and that all hot food products remain at 135F or above.Manager discussed with staff proper procedures for putting new food product out for use on the prep lines. All new product shall be put into clean; sanitized food grade containers.Ice machine clean.Observed single service utensils stored with handles facing the same direction to prevent contamination of the food contact surface.Observed a new method for lemon slice dispensing in the customer service area. Facility is utilizing tongs to prevent potential contamination of the ready to eat food.Metal base coving in the walk in refrigerator and the kitchen has been replaced and is now smooth and easily cleanable.Hand sinks stocked.There is now a designated area for employee items that is away from the food service area.
|
3/24/2016 | Routine Reinspection 1st | 99 |
- [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 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Observed the following food product temperatures in the reach in refrigerator along the grill prep line: sliced tomatoes 43F; lettuce 48F; cheese sauce 47F; raw hamburger 47F & 42F; bagged steak 57F.Facility voluntarily discarded food products in the reach in refrigerator along the grill prep line.
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Unit shall maintain a temperature of 41 degrees F or below to prevent bacteria growth. -Observed the make up unit reach in refrigerator along the grill prep line at 50F. A refrigerator representative fixed the reach in refrigerator unit along the grill prep line during the inspection to lower the temperature. Unit temperature was checked again and was 40F after the service.-Observed the following temperatures in the walk in refrigerator: grated cheese 42F; bagged meat 42F & 43F; red sauce 44F; diced tomatoes 42F. A refrigerator representative fixed the walk in refrigerator during the inspection to lower the temperature.Unit temperature was checked again and was 40F after the service.
- [3] CFPM or person in charge present; certificates posted as required
The Certified Food Protection Manager (CFPM) for the facility; Julissa Posada; was not present during the time of inspection. Julissa's CFPM certificate posted in the facility has been expired as of (2/22/2016). This facility needs to have at least one full-time employee (30 hours per week or more) present with a CFPM certification. Ensure CFPM certificate is posted in a conspicuous place near the permit to operate.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed employee intending to put new strawberry sauce into an in-use hotel pan with existing old strawberry sauce residue with the old scoop. When told to use a new pan; the employee washed the pan by scrubbing and rinsing; but no sanitization. The employee then intended to put the new strawberry sauce into the unsanitized hotel pan. All food contact surfaces must be washed; rinsed; and sanitized properly to prevent the growth of bacteria. This item was fixed during the inspection.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed deflector plate in ice machine with a pink/orange build-up. The machine shall be cleaned to prevent mold and bacterial growth. Maintain a regular cleaning schedule and ensure that ice is not contaminated during cleaning. This is a repeat violation.Observed a single service fork laying in the customer service area lemon bin. Facility shall remove the fork and provide customers with a sanitary way in which to get lemon slices.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly. Observed the metal base coving in the walk in refrigerator and in the kitchen falling apart. All non food contact surfaces must be maintained properly to ensure that they are smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed the following non-food contact surfaces with a build up of food products and debris: floor drain under the steamer; floor drain under 3 compartment sink; floor under griddle; inside of reach in refrigerator with lettuce and ice cream products; inside of reach in refrigerator with meat products; stainless steel areas under hood; floor in walk in refrigerator.Observed a build-up of grease under the hood area and fryers. These areas shall be degreased; cleaned; and sanitized to prevent the presence of vermin and pests.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Observed single service silverware near drive-thru; the customer service area; and the kitchen with the handles interspersed throughout the bins. All single service silverware must be organized so that the food contact surface is not contaminated when items are removed from the bin. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed the back hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing. This item was fixed during the inspection. Ensure staff are trained to notify management if handsinks need to be stocked.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed a cell phone laying on a bag of tortillas; and a personal water bottle stored on top of a table in the prep area. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware. This item was corrected during the inspection.
- General Comments that relate to this Inspection
The typical General Manager; Julissa K. Posada; is currently out on medical leave. Linda Logan; General Manager; has taken Julissa's place in her absence. Linda also has a CFPM certification. When Julissa returns; the issues noted in the inspection will be addressed with her as well. No additional staff have taken the CFPM exam within the past year and failed.Observed the following food product and unit temperatures:-Standing Hot holding unit: cheese sauce 145F; beef 165.-Food taken off of grill after cooking: chicken 175F.-Reheated bagged beef: 200F-Hot Holding Line: green sauce: 154F; beans 152F; rice 140F; chili 168F; steak 146F.-Cold holding unit: slice tomatoes 41F; pico de gallo 41F.-Reach in refrigerator under prep line: avocados 40F; unit 32F.-Dairy reach in refrigator: unit 38F.Although non-integrated thermometers were provided for all refrigerators and freezers; the integrated thermometers were not functioning properly. The facility shall consider repairing the integrated thermometers.Observed 3-compartment sink sanitizer at 400 ppm quat.Dairy dates good.Discussed proper cooking temperatures for ready to eat foods.Discussed employee health and that staff with gastrointestinal illness (vomiting/diarrhea) may not work for 48 hours after symptoms have stopped.Discussed no bare hand contact with ready to eat foods policy.No pest issues noted during inspection.***Note: All 4 and 5 point violations have been addressed during the inspection.
|
3/16/2016 | Routine Inspection 1st | 76 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed deflector plate in ice machine with pink/orange buildup. Clean deflector plate to prevent mold and bacterial growth. Maintain regular cleaning schedule. Ensure service ice is not contaminated during cleaning.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked. Observed good employee hand washing.-gloves in use - discussed proper handwashing with glove use with no issues noted.-no cooling and reheating takes place.-hot holding good - all product at 145F or above--walk in at 32F - all product temped at 41F or below-freezer at 2F - all product frozen-discussed thawing procedures with no issues noted- cold holding on line: cheese at 45F; diced tomatoes at 47F; raw beef at 44F. Time is also used as a public health control and appropriately documented. Per operator they have high turnover of product and most product does not remain on the line for more than 1-2 hours. -operator knows proper cook temperatures. Final cook temp on chicken temped at 175F.-discussed first in; first out and date marking procedures with no issues noted.-food and food service items stored properly-ice scoop properly stored-3 compartment sink and test strips available. Operator stated proper sanitizer concentration level.-sanitizer bucket at 200ppm quat-restrooms cleaned and stocked-dumpster area ok-facility is clean and well organized- discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
1/7/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-observed employee hand washing-gloves in use for ready-to-eat food preparation/service-cook-line make-up units 35F to 37F -chopped lettuce; tomato; cheese 39F to 42F -raw beef and raw chicken 36F to 38F-discussed cooking temperatures with no problems noted-walk-in at 36F -cheese; precooked ground turkey 39F to 41F -raw chicken 36F-raw product stored properly - no cross-contamination issues noted-hot holding: -ground beef; beans; steak 155F to 168F-ice machine clean; scoop stored properly-walk-in freezer less than 0F-three-comp. sink sanitizer at 400 ppm quat-chemical test kits available-ice bin scoop stored properly-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
|
1/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked *discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-observed employee hand washing-make-up unit at 38F; cheese; cut lettuce 39F-40F-cook-line reach-in at 37F; chicken; beef 36F-38F-hot holding: chicken; steak; beans; chili 145F-160F-walk-in at 38F; raw chicken and raw beef 39F-42F-freezer 10F-food and single service items stored 6" above ground-ice machine clean; scoop stored properly-3-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer bucket at 50 ppm chlorine-chemical test kits available-restroom stocked and clean-chemicals labeled and stored properly-discussed employee health - Ensure ill employees with vomiting and/or diarrhea are excluded for the duration of the illness and 48 hours after symptoms stop.
|
2/20/2013 | Routine Inspection 1st | 100 |
- [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 floor sink in back room dirty with food stains. Clean on regular basis to maintain sanitary conditions. Correct by 4/23/12.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Cheese 38 f; Burger patty 39 f; Veggies 39 f. Condensation unit in good condition. All food products stored properly; dated; and labeled.Walk in freezer @ 0 f. Condensation unit in good condition.Reach in cooler @ 40 f. Cheese 39 f; Tomatoes 39 f; Lettuce 39 f. Hot holding: Chicken 160 f; Beef 158 f.On flattop grill: Burger 170 f. Dry storage clean and all food products stored properly.Equipment clean and well maintained.Ice machine and bins clean and scoop stored properly.Utensil and cookware clean and stored properly.Mop sink clean and well maintained.Handsink stocked properly and accessible.3 compartment sink operational and no leaks.**Observed proper food prep and handwashing onsite. Customer area clean and well maintained.
|
4/17/2012 | Routine Inspection 1st | 99 |
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Observed bucket container in ice machine. Must use proper ice scoop w/ handle to prevent bare hand contact with ice. Corrected onsite.
- [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 dirty floor sink under 3 compartment sink. Clean on regular basis to maintain sanitary condtions. Correct by 12/15/11.
- General Comments that relate to this Inspection
Notes: Walk in cooler @ 40 f. Beef 38 f; Chicken 34 f; Cheese 38 f. All food containers clean and covered with lids. Food prep euqipment clean and stored in clean container. Freezer 0 f. All food products frozen. Reach in cooler @ 40 f. Cheese 38 f; Tomatoes 38 f. Hot holding: Beans 158 f; Chicken 168 f; Beef 170 f. Al serving utensil stored properly. Ice machine and bins clean.Handsinks stocked properly and accessible.3 compartment and prep sink operational - no leaks - sprayer in good condition.Hood/grill/fryer area clean.Equipment; cookware; utensils stored properly and clean.Counters and floors clean.Dry storage - clean and all food product stored properly.**Observed proper food prep onsite and proper handwashing onsite.**Customer area clean and well maintained.
|
12/15/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f. All food products stored properly. Hamburger patties 37 f; Cheese 37 f. Freezer @ 0 f. All food products frozen.Reach in unit @ 40 f. Cheese 38 f; Lettuce 39 f. Make up line cooler: Cheese 38 f; Tomatoes 38 f. All serving utensil stored properly. Chicken on grill @ 172 f.Hot holding: Beans 155 f; Beef 164 f; Chicken 167 f; Rice 153 f; Shredded pork 168 f. Handsinks stocked properly and accessible. Ice machine and bins clean - scoops stored properly. Observed proper food handling and proper hand washing. Discussed & reviewed temperature logs and observed employees taking temps of food products. Dry storage clean and products stored properly. Dining room area clean and maintained.Trash Area ok.Floors and counters clean.
|
11/3/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Cooking (Reheating): Beef 200 f.Hot Holding @ chix 168 f; Beef 165 f.Reach in @ coolers 40 f. Walk in @ 38 f. All food products stored properly. Cheese 37 f; Beef 38 f; Tomatoes 38 f. Freezer 0 f. All food frozen.Dry storage clean and organized. Counters; floors clean.Handsink accessible and stocked.Items discussed during inspection: Cooking temperatures; Handwash policy; Sick employees policy.
|
11/9/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during inspectionReefer units 42-43F - make sure to keep maintained to hold 40F or belowHand sinks stockedGarbage area okChemicals stored correctlySanitizer @ 3 comp sink @ 200ppm quatSanitizer bucket @ 100ppm
|
2/26/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Del Taco #839, 2091 Brierley Way, Sparks, NV »