- General Comments that relate to this Inspection
No problems noted at time of inspectionHandsinks available and stocked / Observed usingProper storage of chemicalsReach in refrigerator 36 F / Burgers 38 FWalk in refrigerator (condiments) 40 F / Product dates goodUnder counter storage 40 F / Burgers38 F3 compartment sink available / 200-300 quatSanitizer test strips availablePrep sink goodUnder counter units (serve line) 38-40 FFood grade gloves worn by all prep/service personnelIce machine good / Proper storage of buckets/scoopsBurger 167 + F off grillRestrooms available and stockedGarbage/grease area goodAll food items from In-N-Out distirbution centerFood cooked to order / No hot holding / No cooling of productCFPM Leslie A Kanowitz NRFSP 21127779 ex. 7/14/20 Sabrina L. Cerminara M120030 ex. 12/19/16 Derrick Drake NRFSP ? ex. ?No failed CFPM tests
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1/12/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks clean and stocked. Handsinks can take time to get warm so ensure staff are washing hand when water is warm.Bathrooms clean and stockedContact was conducting daily temp log checks during the inspectionAll fridges <=40FAll food storage goodBurger off the grill was 172FIce machine clean Observed good handwashing by staff; facility is using double glove for meat placed on the grillContact said the facility is going to use a new sanitizer. Ensure all staff know the proper contact time for the chemical to ensure proper sanitization.3 compartment sink 200-300 ppm Quat
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1/26/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during the inspection All fridges <=40FFood storage goodObserved good handwashing/glove use by staff during inspection Handsinks clean and stocked3 compartment sink 200-300 ppm Quat Bathrooms clean and stockedIce machine clean
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7/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinsk clean and stockedAll cold holding units <=41FFood storage goodObserved good handwashing and glove use by staffAll meat on grill is timed; meat is temped 3x daily to ensure proper cooking temperature 3 compartment sink 200 ppm Quat
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11/18/2013 | Routine Inspection 1st | 100 |
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Discussed with operator to post raw undercooked advisory for undercooked foods such as hamburgers that can be cooked to medium rare upon customer's request. A copy of Washoe County advisory was printed for facility at time of inspection;
- General Comments that relate to this Inspection
Cold holding units checked Ok and recorded < 40 F. All food observed properly stored. No raw over ready to eat foods. All dairy dates current. Cold holding temperatures recorded:Sliced tomatoes temped @ 56 F. Reviewed with operator that potentially hazardous foods must be held cold at 40 F or lower. Time may be used as a public health control and must be documented. The time that potentially hazardous foods is placed into the temperature danger zone (41-140 F) must be documented for the time it starts at this temperature and than the time for the food to be discarded within 4 hours. All tomatoes are sliced from whole room temp. tomatoes. The time in the temperature danger zone is the time when the tomatoes are sliced. Cheese slices are a pastuerized product and held at ambient air temperature on the grill line. Facility is clean and organized. Observed all handsinks properly stocked with liquid soap and sanitary disposable towels. Observed good handwashing. Reviewed with operator appropriate times for handwashing. Please monitor employees for proper 20 second handwash.Operator knows when to call health department regarding food borne illness complaints.
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12/4/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding units checked OK; < 40 F.Final cook temperature fo beef patty @180 F.All chemicals properly stored and labeled.Handsinks properly stocked with liquid soap and sanitary disposable towels.Dumpster enclosure observed clean and organized.F.I.F.O method of rotation on all food products.Reviewed employee sick policy. Do exclude all ill employees with diarrahea or vomiting illnesses for 48 hours from time of last incident.Discussed handwashing procedures; all checked OK.
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11/21/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:All cold holding units checked OK < 40 F.All food properly stored. Reviewed with operators to verify that food such as peeled whole potatoes and whole washed onions are not kept out of temp. longer than 4 hours. Facility uses time as a control. Do use time/date marking to verify process/procedure is in place.Review handwashing procedures with all staff members. Discuss appropriate times and review glove use policy.Do clean ice machine lid on a regular basis to prevent food debris builup on lid.Observed good handwashing. Facility is clean and organized. Chemicals properly stored.Do have Holly acquire Washoe County CFPM by bringing in passing test results; picture ID; verification of 16 hour course and $ 30.00 to 1001 East Ninth Street; Building B: Environmental Health and post certificate on site.
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5/10/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violation noted at this time.Walk-in cooler at 40 F.Prep coolers at 38 F.Cooking temperature of one burger pattie checked at 170 F to 178 F.Sliced cheese at 42 F and pan of dressing at 45 F in prep cooler.Product dates checked were ok.All hand sinks in prep areas and in restrooms stocked and functional.Quats sanitizer in 3-compartment sink at 300 ppm.Certificate of CFPM for this establishment not found on site. Must locate and post WHCD's CFPM certificate.
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4/16/2009 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Observed excellent handwashing at facility and two working handsinks; however; the back room handsink does not always work properly. Replace/ repair sensor unit to back room handsink.
- General Comments that relate to this Inspection
Hot-holding/ cooking temperatures checked ok; beef patties cooking @ 192 degrees.Maximum hold time for beef patties is four minutes. Product is cooked to order with no cooling.Three-compartment sink sanitization checked ok @ 200ppm quatinary ammonia.Sanitizer buckets checked ok @ 200 ppm quatinary ammonia.All reach-in refrigeration units operating properly 36-41 degrees.All food products in walk-in properly labeled with proper product rotation.Reviewed employee illness polices and cooking temperatures. All checked good.Reminder: please repair sensor unit on rear handsink.Call Scott Baldwin@ 328-2618 with any questions.
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1/24/2008 | Routine Inspection 1st | 98 |
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