- [2] Food protected during storage; preparation; display; service; transportation
FOUND CONTAINERS OF FOOD IN WALK-IN AND PREP REACH-IN WITH EXPIRED DATES. ENSURE THAT ALL FOOD CONTAINERS HAVE CURRENT USE BY DATES. CONTAINERS WERE VOLUNTARILY DISCARDED.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE; FACILITY HAS A HANDWASHING POLICY IN PLACE.ALL TEMPS WERE GOOD FOR HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.FINAL COOK TEMP OF EGGS @ 187FFINAL COOK TEMP OF HAMBURGER PATTY @ 168F.DISHWASHER GOOD AT 100PPM CHLORINE.SANITIZER BUCKETS GOOD AT 200PPM QUAT.FACILITY DOES NOT DO ANY COOLING OF PRODUCT; ALL THAWING IS DONE UNDER REFRIGERATION.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS AND NO BARE HAND CONTACT WITH READY TO EAT FOODS. THIS FACILITY HAS ALREADY IMPLEMENTED THIS PRACTICE.DISCUSSED REMINDING STAFF TO CHECK USE BY DATES AT BEGINNING OF MORNING SHIFT TO ENSURE THAT ALL PRODUCT USED THAT DAY IS CURRENT.ADDITIONAL CFPM'S:ZAIRA LARA SERVSAFE #10159050 EXP 6/19/18OCTAVIO GARCIA ALVEREZ SERVSAFE #10473271 EXP 10/21/18ADRIANA PENNINGTON SERVSAFE 12385542 EXP 5/14/20SARAH MCDONALD SERVSAFE #12385540 EXP 5/14/20THIS FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
|
9/30/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 4/28/14ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED.DISHWASHER NOW DISPENSING SANITIZER AT 50PPM CHLORINE.DRAIN NOW CLEARED.
|
4/29/2014 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND ICE SCOOP IMPROPERLY STORED INSIDE ICE MACHINE WITH HANDLE IN ICE. MUST STORE SCOOP ON A CLEANABLE SURFACE OUTSIDE OF MACHINE OR IF STORED INSIDE ICE MACHINE; THE HANDLE MUST BE KEPT OUT OF ICE. CORRECTED ON SITE.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
DISHWASHER NOT PROPERLY DISPENSING SANITIZER. TRIED PRIMING MACHINE AND IT STILL DID NOT WORK. MUST HAVE MACHINE SERVICED TO ENSURE IT IS PROPERLY DISPENSING SANITIZER BETWEEN 50-100PPM CHLORINE. MUST USE 3-COMP SINK TO WASH; RINSE AND SANITIZE EQUIPMENT UNTIL DISHWASHER HAS BEEN REPAIRED AND A RE-INSPECTION HAS OCCURRED ON DISHWASHER.
- [1] Installed; maintained
THE FLOOR SINK IN BETWEEN WALK-IN REFRIGERATION AND FREEZER IS CLOGGED. MUST HAVE FLOOR SINK CLEARED SO THAT IT PROPERLY DRAINS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HAND WASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS - HAM 37F; CHEESE 38F; CHICKEN 37F.GOOD HOT HOLDING TEMPS - HAM 175F; HAMBURGER PATTY 157F; SAUSAGE 170F.USING TIME AS A CONTROL FOR TOMATOES; CHEESE AND ONIONS - HOLD FOR 4 HOURS AND THEN DISCARD PRODUCT. TIMERS ARE PLACED ABOVE PRODUCTS.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL ISSUES.CALL BRENDA AT 328-2643 WHEN DISHWASHER IS REPAIRED TO SCHEDULE RE-INSPECTION. THIS SHOULD BE CORRECTED WITHIN 48 HOURS BY 4/30/14.
|
4/28/2014 | Routine Inspection 1st | 94 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
PROVIDE ACCURATE TEST STRIPS FOR DISHWASHER. DISHWASHER USES CHLORINE AS A SANITIZER AND FACILITY IS USING QUATENARY AMMONIA TEST STRIPS. CHEMICAL TEST STRIPS ARE NOT INTERCHANGABLE. OBTAIN CHLORINE TEST STRIPS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED EMPLOYEE HYGIENE WHILE ON SITE.FACILITY HAS AN HOURLY HANDWASHING POLICY OR MORE OFTEN IF EMPLOYEE CHANGES TASKS.DISHWASHER GOOD AT 100PPM CHLORINE.PROPER FOOD STORAGE - ALL PRODUCT IS DATED.SANITIZER BUCKETS GOOD.GOOD HOT AND COLD HOLDING TEMPS - COLD 38F-42F; HOT 145F-160F.USING TIME AS A CONTROL FOR SAUCES; CHEESE; TOMATOES AND ONIONS - HOLD NO MORE THAN 4 HOURS.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL ISSUES.HAVE LATCH TO WALK-IN FIXED TO ENSURE DOOR PROPERLY CLOSES.
|
7/30/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations have been corrected Floors have been cleaned; need to be cleaned more often to prevent the accumulation of food matterDishwasher 100 ppm CLSanitizer bucket 200 ppm QuatAll food storage good Fridges <=41FFreezer <=32FCooked hamburger 180FCooked chicken strips 198FHandwash clean and stocked
|
5/31/2012 | Routine Inspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Need to post CFPM certification in a conspicious place
- [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. Need to clean floors under dry storage and under shelving in walk-in freezer and fridge; observed build up of food matter under shelving units.
- General Comments that relate to this Inspection
Handwashes clean and stockedBathrooms clean and stockedSanitizer buckets 200 ppm QuatDishwasher 50 ppm ClRice 187FCooked beef patties 180FAll reach-in/walk-in fridges <=41FWalk-in freezer <=32FIce scoop storage good All food storage goodGeneral cleanliness ok
|
5/24/2012 | Routine Inspection 1st | 96 |
- [4] Facilities to maintain product temperature
040) Hot holding unit (Rice Cooker) not maintaining proper temperature. Repair unit to maintain 140 degreees F or above to prevent bacteria growth. *Note: Cooker taken out of service for repair/replacement; Rice voluntarily discarded.
- General Comments that relate to this Inspection
Handsinks were fully stockedWalk-in Refrig. @33FWalk-in Frzr @-1FReach-in Burger Frzr @-3FTemps noted: Burger patties H-held @159F; Chicken breast patty @179F;H-held Grilled steak strips @165FBeverage machines cleanDry goods stocked 6" above floorScoops stored properlyObserved frequent employee handswashingSanitizer dishwaser used for utensils - tested - 100 ppm ClCustomer restrooms were clean adn stocked
|
5/31/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected
|
5/26/2010 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (back make-up unit). All non food contact surfaces of equipment must be clean. Clean back make-up unit including gaskets.
- [4] Number; convenient; accessible; designed; installed
300) Front hand sink not functional. Facility must repair front hand sink by 5/26/10. Facility currently using back hand sink for all employees. Employees currently washing hands every hour and after change in tasks/breaks/after using restrooms.
- General Comments that relate to this Inspection
Notes:-hand sink properly stocked-observed employee hand washing-back make-up unit at 39F -sausage at 39F-walk-in refrigerator at 38F -chicken 39F -beef 38F -cheese 40F-walk-in freezer at 0F-food and single service items all stored 6" off the ground-cook line reach-ins at 39F and 40F -chicken 39F-cook line reach-in freezer at 0F-drive-thru reach-in at 39F-ice machine clean; scoop properly stored-wiping cloth sanitizer bucket checked at 200 ppm quat.-chemical test kits available-hot holding: -sausage 171F -rice 172F-time as a control used for condiments on make-up line-dishwasher checked at 100 ppm chlorine-restrooms stocked and clean-chemicals labeled and properly stored-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.
|
5/24/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:Hand sinks properly stocked.Back prep. reach-in at 38ºFHot Holding:Hamburger 189ºFRice 190ºFReach-in refrigerator at 33ºF (next to grill)Reach-in freezer at -3ºF (next to grill)Reach-in refrigerator next to fryer at 35ºFReach-in freezer next to fryer at 0ºFWalk-in refrigerator at 34ºFSteak in walk-in at 29ºFWalk-in freezer at -20ºFDishwasher sanitizer at 50 ppm chlorine.Ice machine clean and ice scoop stored properly.Chemicals properly labeled and stored.Food product containers labeled and rotated properly.Restrooms properly stocked and clean. Discussed employee health policies with no problems noted.
|
2/6/2009 | Routine Inspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Soap dispenser at back hand sink broken; but still working. Repair/replace soap dispenser to ensure proper hand washing is taking place.
- General Comments that relate to this Inspection
Notes:-Reach-In 38F.-Ice scoop properly stored.-Wiping cloth sanitizer buckets at 200 ppm Quat.-Hand sink properly stocked.-Reach-In 38F.-Freezer 18.-Reach-In 38F.-Freezer 20F.-Reach-In 40F.-Freezer 0F.-Hot holding -Hamburger 164F. -Egg 174F.-Dish washer sanitizer at 100ppm Chlorine.-Walk-In 40F.-Walk-In Freezer -25F.-Ice machine clean.-All chemicals properly labeled and stored.-All lights properly shielded.-Both bathrooms properly stocked.
|
1/18/2008 | Routine Inspection 1st | 97 |
Restaurant representatives - add corrected or new information about Jack In The Box #7310, 10450 N Mc Carran Blvd, Reno, NV »