- [1] Installed; maintained
Noted water leak inside soda cabinet in self service drink station creating water puddle on shelf. Keep cabinet shelf dry and find source to repair leak. Will have fixed soon per manager.
- General Comments that relate to this Inspection
Final cooking temperature of beef pattie checked at 177 F. Grilled onions at 200 F on griddle.Sliced tomatoes at 50 F inside refrigerated prep table; sliced a short time ago. Tub of lettuce at 45 F in walk-in cooler; cut up a short time ago.Thermometers in walk-in cooler and all other refriegrated units chceked at below 40 F.Noted hand sinks stocked and functional in prep areas in in restrooms.Noted good hand washing and glove use practices of employees.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.Noted facility and equipment to be kept very clean and neat. Trash enclosue noted very clean as well.
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3/23/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Final cook temperatures on hamburgers checked good at 166-168F.Cold-holding checked good; raw beef at 38F; tomatoes at 42F; dressings at 38-41F.Sanitizer checked at approximately 200ppm quatinary ammonia; sanitizer buckets properly set-up and proper three-compartment sink set-up.Handsinks stocked and functional; observed handwashing.Observed glove use with all food preparation; in addition; observed proper glove use with raw meat product.Employee illness policies checked good***
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3/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Final cook temperatures on hamburgers checked good at ~185F; (company policy for final cook temperature on raw ground beef is 165F.)Cold-holding checked good; dressing at 41F; cheese at 39F; raw ground beef at 38F; tomatoes at 43F.Observed proper three-compartment sanitization procedures; quatinary ammonia checked at minimum of 200ppm.All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature checked at 37F. All raw ground beef stored in designated two-door refrigeration unit with raw meat only**** Handsinks checked stocked and functional; observed handwashing. Glove use is not regulation yet; however; Inspector recommends glove use with all ready-to-eat foods such as assembling hamburgers after being cooked.Employee illness policies checked ok.note: some tile grout work needed in food preparation areas. Please ensure all worn grout is replaced.
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2/15/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility is spotlessProcedures excellent and well followedHand sinks stocked-hand washing observed-employees wash hands at a minimum of once every 30 minutesSeparate jobs have separate employees; minimizing cross contamination issuesWalk in @ 39FBurger cooler @ 38FIce machine cleanObserved employees food handling - excellent-gloves put on for raw product handling; removed in correct fashion to prevent hand contaminationChemicals stored correctlyGarbage area clean*Observed some splashing from frequent handwashing above and beyond the splash guard at the hand sink. The only area that was affected was an area where pots of soaking potatoes are placed. Manager will make sure that lids stay on pots until the potatoes are used.*Observed one cutting board with some scoring that is almost ready to be replaced. Discussed timing on replacement and ability to shave down boards that become scored.**Facility has some grout issues (grout is wearing away) beginning to occur (in potato area in back and a little in the front area) which can lead to standing water and damaged tiles. Pointed out areas of concern to manager. Corporate usually comes in once a year for repairs like this (in the spring) and this report will be forwarded to them.
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3/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionAll hand sinks stocked*proper handwashing observedRefrigeration ok - 41F or below-walk in @ 41F-cook tables @ 40F-meat reefer @ 40FRaw product stored separately from fresh; or underneathFacility is spotlessSingle use glove is used for meat placement on grillSanitizer bucket @ 200ppm quat3 comp sink @ 200ppm quatRestrooms stockedOutside enclosure very cleanTemp checks performed twice a day; logs keptBurger patties are cooked to time; process is checked twice daily and logs kept-final cooking temp @ 172F**Kevin has completed course and test for Food Manager Certificate with John Roberts; but is awaiting delivery. Inspector will verify registration in one month.
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3/22/2011 | 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 the drive thru hand washing station (Corrected on-site).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Do not store the potato soaking containers under the chemical cabinet as any chemicals which may be leaking could potentially contaminate the food containers.- Install a NSF thermometer in the pull out cold drawer at the drive thru.- All food product temperatures were at or near regulation (i.e. sliced tomatoes 40F; ground beef patty cooked 175F).- Sanitizer tested at 3-compartment sink = 200ppm quat. Test strips were available.- Reviewed temperature logs. Recorded twice daily. Several of the records were missing the cooked beef patty temperature information. It is important to keep and maintain accurate and complete records.- Facility was very clean; neat and organized.- Observed extremely good hand washing practices; glove use and personal hygiene.
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9/10/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:- All hand washing stations were stocked/operational.- All refrigeration temperatures within limits- Raw beef patties are manufactured to a uniform depth/size. The accutemp flat top grills are maintained automatically at 350F. Burgers are cooked at this temperature for 4 minutes 15 seconds. The result is a product which consistently reaches 165F for a minimum of 15 seconds. Beef patty product was temped after cooking = 166F. Operator temps product at least once during the day to verify target cook temperatures are reached.
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7/7/2009 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
1 of 3 handsinks in women's restroom was out of service. Mgr. Denise verified that with Tech Service folks that sink would be repaired in the morning (5-8-2008).
- General Comments that relate to this Inspection
Emp. handsinks clean and stocked. Reach-in Refrig. were all <40FWalk-in Refrig @36FTemps noted: Raw Beef patties @37F; cooked Beef patties "ready to Serve" were @183F; Burger dressing sauce @38FDrive-Thru cashier only handles money; Drive-Thru second window only handles bagged food and drinks.3-comp sink used for utensils - tested - 200 ppm QuatObserved multiple employees washing hands 4-6X during insp. - Excellent!!!!Customer restrooms clean and stockedKitchen area maintained in a very clean mannerDumpster area clean
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5/7/2008 | Routine Inspection 1st | 97 |
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