- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed mold and mildew build up along back of 3 compartment sink. Per operater this was re-caulked after being previously noted in October 2014 inspection.Will re-caulk and implement a cleaning process to help minimize the continued growth of mildew in that area.
- General Comments that relate to this Inspection
The following was inspected:All Hand sinks clean and stocked at the time of inspectionWalk in fridge @ 40F. Bacon @ 40f; sliced turkey @ 39f Walk in freezer @ 0F. Reach ins holding @ 40f; shredded cheese @ 40f; Burger patty @ 40fHot holding area clean; sausage @ 160f; All food cooked to order; and not held on the line.Drive in reach in unit @ 35F. Front counter reach in unit @ 35F. Good product storage throughout facility. Slicer was clean at the time of inspection.Date labeling in use and staff is following good product rotation to ensure oldest product is utilized first.Ice machine clean and in good working order. Recently cleaned; and scoop stored correctly.Dishwasher dispensing 50 ppm Chlorine. Three compartment sink also available but not set up during inspection. Test strips for Chlorine and Quat on site. Sani buckets @ 200 ppm Quat and rotated every 4 hours. Test strips utilized for all sani buckets as well.Customer area clean.Observed good hand washing by manager and staff during inspection.Restrooms in good order and well stocked.Correct scoop utilized for crushed oreos; and mop sink leak has been corrected.
|
3/10/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected: - A designated metal scoop is located next to Oreo bin. Ensure this scoop is used. - Anti-siphon device on mop sink has been repaired. - Mold and mildew has been cleaned near three compartment sink.
|
10/21/2014 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed a paper cup being used as a scoop in crushed Oreos. Scoop should contain a handle and be stored in product with handle up to minimize hand contact with product.
- [1] Installed; maintained
Observed anti-siphon device on mop sink removed and possibly broken. This unit should be serviced by a licensed plumber to ensure water does not backflow into the city water main or an Atompsheric Vacuum Breaker should be attached to the hose bib.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed mold and mildew build up on wall and caulk behind three compartment sink. Recaulk along sink; replace chemical sign and ensure tape holding sign up is replaced regularly as it can harbor mold and bacteria.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. Walk in fridge @ 40F. Chicken and ham @ 38F. Walk in freezer @ 0F. *Fan guards in both walk in units could use a good cleaning. Light guard for light in walk in freezer on order.Reach in #1 @ 40F. Beef patties @ 39F. Reach in #2 @ 38F. Egg rolls @ 38F. Small reach in @ 36F. Pickles @ 36F. Hot holding good. Saus @ 170F. Rice @ 160F. Burgers @ 170F. Drive in reach in unit @ 35F. Front counter reach in unit @ 35F. Good product storage throughout facility. Discussed slicer cleaning procedure. No issues noted. Good date labeling throughout facility. Staff is following all company guidelines for time as a public health control. Ensure employees with gastointestinal illness (vomitting or diarrhea) are excluded from food handling for 48 hours after symptoms have stopped.Ice machine clean. Good scoop storage. Dishwasher dispensing 50 ppm Chlorine. Three compartment sink also available but not set up during inspection. Test strips for Chlorine and Quat on site. Sani buckets @ 200 ppm Quat. Customer area clean.Observed hand washing by employees during inspection.
|
10/6/2014 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed in prep area food debris on top of knife magnet and food stain on wall around knife storage. All surfaces must be clean and sanitized on regular basis. Correct by the end of 11/6/13.Observed under soda machine in cabinet drink stains. Clean on regular basis to maintain sanitary conditions. Correct by the the end of 11/6/13.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink being used for tray storage. Handsinks must be accessible for proper handwashing. Trays were removed. Corrected onsite. Handsink must be accessible at all times and not used for storage.
- General Comments that relate to this Inspection
Notes: Handsink stocked properly and operational. Walk in cooler @ 40 f. All food products stored properly. Ham @ 39 f; cheeses @ 38 f; veggies @ 38 f. Walk in freezer @ 0 f. All food products frozen and stored properly. Condensation units in good condition. Fan guards clean. Reach in coolers @ 40 f. All dairy products have current dates. Freezer @ 0 f. All products stored in proper containers and frozen. Hot holding: Eggs @ 175 f; Sausages @ 180 f. Tomatoes; lettuce; cheese all being held under time control. Tomatoes @ 41 f. All food products labeled with proper time controls for discard. Hood/ grill area clean and well maintained. Ice machine and bins clean. Scoops ok. Dry storage clean and all food products stored properly. Soda area clean and well maintained. Dish Machine @ 50ppm. Sani buckets @ 200ppm. Equipment; handles; ticket machines; point of sale areas clean. Observed proper food handling and prep onsite. Observed handwashing onsite. *Customer area clean and well maintained.
|
11/6/2013 | Routine Inspection 1st | 95 |
- [1] Installed; maintained
Drain plug in rinse compartment of three-comp. sink not functioning. Repair drain plug to ensure sink is functional for wash; rinse; sanitize of equipment. Ensure all utensils are sanitized in dish machine until three-comp. sink is repaired.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-hot holding: -hamburger 170F-180F -chicken 171F-reach-ins all less than 40F*noted dairy reach-in in process of being repaired - per operator; product inside moved to alternate refrigerator and unit is in the process of being repaired.-walk-in at 38F -cheese; pre-cooked chicken less than 40F-freezer at 5F-per operator raw hamburger received and stored frozen and cooked from a frozen state-ice machine clean; scoop stored properly-dishwasher checked at 100 ppm chlorine-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-containers labeled and dated-observed equipment and temperature logs in use-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
|
5/16/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected with the exception of the installation of an additional hand sink in the front of the facility. Per operator; owners have decided not to add an additional hand sink for employee hand washing.
|
6/14/2011 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Facility must install an additional hand sink in the front cook line area. Facility currently only has one hand sink located in back dishwashing area.Observed water under ice machine - check ice machine for leaks and repair and leaks.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean and maintain clean the following areas: floors in walk-in freezer; and under ice machine; and men's restroom.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-observed employee hand washing-hot holding: -chicken150F-151F-time used as control for condiments (sliced tomatoes; lettuce; cheese; etc.) Product marked with time and kept for no more than 4 hours.-observed equipment and temperature logs in use in facility-reach-ins less than 40F-freezers less than 0F-walk-in at 37F -chicken 38F-walk-in freezer less than 0F-wiping cloth sanitizer bucket checked at 200 ppm quat-dish washer checked at 50 ppm chlorine-chemical test kits available-ice machine clean; scoop stored properly-food and single service items stored 6" above ground-restrooms stocked -discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
|
5/2/2011 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-hot holding: -grilled chicken 171 F -breaded chicken 150F-sliced/prepared condiments rotated every 4 hours-cook-line reach-ins at 38F-40F -beef and chicken at 39F-40F-freezers all less than 0F-walk-in at 38F -chicken at 38F -beef at 37F-walk-in freezer at -10F-dairy reach-in at 38F-product dates current; FIFO policies in place-containers labeled-ice machine clean; scoop properly stored-wiping cloth sanitizer buckets at 200 ppm quat.-chemical test kits available-dishwasher machine checked at 100 ppm chlorine-equipment and temperature charts/logs in use-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice; fever) are excluded from work for at least 48 hours after symptoms stop.
|
9/1/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-walk-in at 40F -chicken at 38F -beef at 37F-walk-in freezer at 0F-reach-in freezer at 0F-cook-line reach-ins at 35F-40F -chicken at 38F-hot holding: -grilled chicken 156F -fried chicken 161F-dairy reach-in at 40F-product dates current; FIFO policies in place-container labeled-ice machine clean; scoop properly stored-wiping cloth sanitizer buckets at 200 ppm quat.-chemical test kits available-dishwasher machine checked at 100 ppm chlorine-equipment and temperature charts/logs in use-chemicals labeled and properly stored-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
|
8/17/2009 | Routine Inspection 1st | 100 |
| No violation noted during this evaluation. | 7/11/2008 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Reach-In door of walk-In does not close all the way. Repair door closure to ensure door closes all the way so the unit will mintain proper temperature.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sink has leak and is unable to shut off. Repair hand sink and maintain as constructed.
- General Comments that relate to this Inspection
Notes:-Both bathrooms properly stocked.-All chemicals properly labeled and stored.-Ice machine clean.-Ice scoops properly stored.-Freezer 5F.-Walk-In 40F.-Hand sinks properly stocked;-Reach-In 32F.-Reach-In 40F.-Freezer 5F.-Wiping cloth sanitizer at 200 ppm Quat.-Hot Holding -Hamburgers 177-191F -Chicken 154-167F.-Freezer 20F.-Reach-In 34F.
|
7/9/2008 | Routine Inspection 1st | 93 |
Restaurant representatives - add corrected or new information about Jack In The Box #7305, 410 Keystone Ave, Reno, NV »