- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/9/2015 have been corrected.Quat sanitizer from automated dispenser at 3-compartment sink checked at 200 ppm concentration.Instructor will submit documentation required for WCHD's certificate shortly per manager. Follow up will be condcuted to verify issuance of the latter certificate.
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2/17/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Noted grease and debris build-up on top of refrigerated chef base under griddle and inside of unit. This unit is not in use. Clean interior and exterior surfaces of this unit.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted trash and dirt build-up on floor under the following equipment: griddle; ice machine; CO2 tank; dishwasher. Clean floor more frequently under equipment to prevent build-up.
- General Comments that relate to this Inspection
Scrambled eggs 200 F; sausage patties 175 F; steamed rice 185 F in hot holding units.Provolone cheese 40 F; sliced ham 43 F; sliced american cheese 42 F in refrigeration units in cook line.Walk-in cooler at 33 F. sliced ham 37 F; teriyaky chicken 37 F; grilled chicken strips 42 F; sliced tomatoes 37 F; shredded lettuce 39 F in walk-in cooler.Certified Food Protection Manager has ServSafe certificate; issued 12/17/2019. CFOM must apply for WCHD's certificateWalk-in freezer at 5 F.Dish washer checked at 120 F and 100 ppm chlorine concentration.Quat sanitzer form automated sanitizer dispenser checked marginally below 150 F. Sanitizer level may be between 150 F and 400 ppm per manufacturer's label. Ensure to keep at 150 ppm minimum; adjust if necessary.Noted all hand sinks stocked and functional.Noted good hand washing practices and glove use of employees.
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2/10/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Regular beef pattie 172 F; grilled chicken breast 185 F; sirloin pattie 180 F; taquito 185 F in hot holding units.Sliced swiss cheese 42 F in undercounter refrigerator.Sliced ham 37 F; sliced american cheese package 40 F in refrigerator at prep line.Walk-in cooler at 36 F. Sliced cheese pan 41 F; teriyaki chicken tray 35 F; salami package 37 F in walk-in cooler.Wal-in freezer at 10 F.Dish washer checked at 130 F and 100 ppm chlorine concentration.Quats sanitizer at 200 ppm in one bucket; sanitizer in two other buckets was cloudy and concentration low; sanitizer changed at this time; sanitizer changed every 2 hours.Noted all hand sinks in prep areas and restrooms stocked and functional.Floors noted be clean under equipment; floor under ice machine that's not in use and under griddle had light amount of debris and scheduled for cleaning today.Some dried on debris noted in bottom of refrigerated chef base that's not in use; ensure to keep this unit clean.
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4/8/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/19/2013 have been corrected.
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8/27/2013 | Routine Reinspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted hand sink in dish washing area lacking soap. Soap dispenser broke off from wall and was removed. Soap diispenser to be re-mounted to wall tomorrow. Employees using other hand sinks in prep areas in the mean time.
- [1] Rooms clean; lockers provided; facilities clean; properly located
Light amount of dirt; grease and dedris build-up noted on floor under griddles; 3-compartment sink; ice machine; soda box rack and under shelves in walk-in freezer and dry storage area. Clean floor more frequently in these areas to keep floor clean.
- General Comments that relate to this Inspection
Product temperatures taken: beef pattie 169 F; grilled chicken breast 174 F; chicken fajita 175 F; fried chicken breast 180 F; steamed rice 189 F.teriyaki chicken 39 F; sliced ham 39; sliced cheese 41 F in reach-in refrigerators at cook line.Wallk-in cooler at 35 F. sliced salami 37 F; cheddar cheese 38 F; shredded cheese 40 F; sliced tomatoes 38 F in walk-in cooler.Walk-in freezer at 0 F. All refrigeartion units observed provided with thermometers and operating at proper ambient temperatures.All other hand sinks noted stocked and functional.Good employee hand washing and glove use practices observed.Dish washer at 120 F and 50 ppm chlorine concnetration.Quats sanitizer at 200 ppm in sanitizer buckets. Quats sanitizer changed out every 2 hours in buckets.
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8/19/2013 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
No thermometer in the fry freezer. No thermometer in the 1-door pre-breaded chicken freezer. Corrected on-site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Tested 0ppm sanitizer residual in the dish machine. While priming it was observed that the machine is not pumping solution into the machine. Repair. This is a 48 hour required abatement (by 11AM on Monday 9-24-12). Until the dish machine is properly working; wash; rinse and sanitize in the 3-compartment sink. Be advised that soap and rinse aids were not pumping either although the pump motor noise was audible during priming and chemical containers were stocked. (Corrected on-site)
- [1] Non-food contact surfaces of equipment and utensils clean
- There is a visible accumulation of food debris under the cold drawers at the hot line under the griddle. Clean and maintain clean.- There is a visible accumulation of dried syrup in the soda machine cabient (customer area). Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS:- The one door reach-in cooler directly opposite the griddle is not working and not currently being used. There is currently a repair request in process.- The cook line hand sink has low flow at the faucet. Repair to achieve adequate flow.- All product and ambient refrigeration temperatures observed were at or near that required by regulation (walk-in cooler 34F; walk-in freezer 12F; drive thru cooler 44F; display cooler 18F; dairy reach-in 28F; fried chicken 190F; 167F; reach-in freezer 10F; over/under cooler/freezer 39F/10F; over/under cooler/freezer 42F/4F; cooked hamburger directly off grill 185F; egg 185F; steak 192F; chicken strip 178F).- All hand sinks were stocked and operational- All chemicals observed were labeled and correctly stored.
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9/20/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (noted 9-20-11) have been corrected.
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10/3/2011 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for checking the dish washing machine. Provide and keep on-site to use as needed.
- [1] Installed; maintained
The fill faucet shut off valve handle is missing on the faucet over the 3-compartment sink. Replace so that operators can rapidly fill the sinks when needed.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
There was no soap at the hand sink at the cookline. All hand sinks must be stocked with soap and paper towels at all times during operation.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is an accumulation of soda syrup and debris on the floor directly under the soda machine at the drive thru window. Clean and maintain clean.
- [1] Lighting provided as required; fixtures shielded
The light level in the walk-in freezer is not adequate. Repair or replace the bulbs and/or fixture to obtain minimal light levels for cleaning; maintenance and daily operations within this area.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The Certified Food Protection manager was available and on-site at the time of inspection however the Wachoe County certificate was not posted as required. Post the certificate or a copy within the facility as required by regulation.- Keep hand sinks clear of all obsticles so that they are easily accessible (i.e. trash can in front of hand sink at prep area; water pitcher in hand sink at cook line) as required by regulation.- Keep the dumpster pad area clean and organized. Break down cardboard regularly and keep lids of containers closed when not being used. This will help prevent animal attraction and nuisance insects and oders. (i.e. lid open on grease recycling barrel and a couple dozen boxes spread out on the pad.)- Ensure that the tables in the dining room are washed (soap & water) and then sanitized often (between each customer).- All product temperatures observed were at or near regulation (i.e. reach ins ambient temperatures 20F; 40F; 42F; 36F; 34F; Walk-in 34F; Freezers 12F; 9F; walk-in freezer 6F; chicken 168F; sausage 161F; white rice 173F; pre-cooked chicken 39F; sliced tomato 63F (timed 4 hour hold time then discard))- Sanitizer (quat. ammonia) levels checked at wipe down buckets were in compliance with labeled instructions. Tested 400ppm with an effective range of 200-500ppm for food contact surfaces. Test strips were available for this type of sanitizer. Dish machine tested 50ppm bleach residual; no test strips available.A ROUTINE RE-INSPECTION WILL BE PERFORMED ON OR AFTER 9/27/11 TO VERIFY COMPLIANCE WITH THE ABOVE LISTED VIOLATIONS.
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9/20/2011 | Routine Inspection 1st | 93 |
- [1] Thermometers provided and conspicuous
No thermometer at the reach-in regfrigeration at the drive thru - Install within a conspicuous location within the unit. (Corrected on-site).
- [1] Installed; maintained
- Unable to completely shut off the hot water flow from the hand sink faucet at the front area. Repair.- The faucet and spray arm at the 3-compartment utensil washing sink is loose - Repair.- Low hot water pressure at the 3-compartment sink faucet - Repair.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There was a general accumulation of food and other debris on the floors under and around equipment (dish washing; ice machine area) - Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- All temperatures observed were at or near regulation (rice 188F; grilled chicken hot hold 194F; 180F; ground beef patty cooked 175F; cold hold 45F).- Test strips were available to test the dish machine and sanitizer buckets. Machine tested 100ppm bleach and buckets tested 300ppm quat. Makeup sanitizer water at 200ppm or per manufacturer's labeled instructions (label requries 100-400ppm).- The unused ice machine is functional and is being held as a backup unit. Normally ice is obtained from the soda machine ice makers.
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10/4/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:Violations noted on the previous inspection dated 9/24/09 have been corrected.
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11/24/2009 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection - Must provide within 60 days (by 12-24-09)
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9/24/2009 | Routine Reinspection 1st | 97 |
- General Comments that relate to this Inspection
NOTES:No violations observed at the time of inspection.Product temperatures observed within limits. Accurate thermometers in all units. Dish machine operating and sanitizing properly. Sanitizer buckets at proper quat concentration. Test strips available. Temp. logs available. All hand washing stations stocked and operational.Manager left ~30 days prior. Current manager is scheduled for a September 9th class. Must obtain Washoe County Certified Food Protection Manager within 30 days (by 9-24-09). CFPM certificate or a copy must be posted at the facility. A reinspection will be performed on or after this date to verify compliance or you may contact Mike Lupan @ 328-2425 and advise of the Certified Food Manager certificate # and expiration date.
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8/24/2009 | Routine Inspection 1st | 100 |
- [1] Clean clothes; hair restraints
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observed no chlorine/bleach test strips for bleach sanitizing dishwasher.Recorded bleach sanitizer @ 100 ppm.
- [1] Installed; maintained
290) Self-metering faucets must provide a flow of water for a least 15 seconds without the need to reactivate the faucet.Observed handsink in women's bathroom with no water flow for at least 15 seconds. Water flows only when faucet knob is held down.Secure drain tube from soda fountain machine to other drain tubes so that it drains into floor sink and not onto floor.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Fix both broken out bulbs in reach in reefer and freezer next to makeup line.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Rice @ 180 F; fried chicken breast @ 151 F; final cook temp. of grilled chicken breast @ 165 F; final cook temp. of hamburger @ 192 F. Cold holding temps. recorded:Reach in freezer temps between 3 F - 5 F. Walk in reefer @ 34 F; all food properly covered and stored. French fry reach in freezer @ 10 F. Reviewed with operator to monitor cold holding freezer units at 0 F or lower. All handsinks properly stocked. All personal artifacts stored separatley from food prep areas. Faciltiy is clean and organized. Reviewed with operator employee sick policy and handwashing training/monitoring.
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11/18/2008 | Routine Inspection 1st | 96 |
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