- [2] Food protected during storage; preparation; display; service; transportation
-Observed cold holding foods out of temperature. Tomato 48F; cheese 51F; chopped onion 60F. Facility uses ice to keep product cold. Ensure cold holding food items are kept at 41F or below to reduce the growth of harmful bacteria and reduce contamination.*Corrected during inspection. Product was voluntarily discarded and replaced with new product. Also; ice was refilled to keep product cold.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed water pooling at the bottom of the reach in cooler at the front counter. Per operator the water pools when the cooler defrosts. Ensure water does not pool at the bottom of the cooler within 14 days; 07/07/15; to prevent product damage and contamination.*Product was moved to the walk in cooler during the inspection.
- [1] Wiping clothes: clean; use restricted
-Observed a sanitizer bucket at the front counter and a sanitizer bucket at the drive thru with no detectable sanitizer. Ensure sanitizer levels are between 200 ppm and 300 ppm Quat to reduce contamination.*Corrected during inspection. Sanitizer at 200 ppm Quat.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed food that had fallen on floor in walk in freezer. Ensure food items are cleaned off floor to prevent the attraction of pests and vermin and to prevent contamination. Corrected during inspection.-Observed a large amount of grease on the floor in front of the friers. The floor was slippery to walk on. Per operator they had a spill earlier today. Ensure floor around the friers and under the friers is cleaned very well within 24 hours; 06/24/15; to prevent the attraction of pests and vermin.
- General Comments that relate to this Inspection
Notes: Per operator; the assistant manager was sent home today because she was sick with diarrhea.-Discussed employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Discussed hand washing policy. Observed good hand washing.-Handsinks clean and stocked.-Restrooms clean and stocked.-Cooking temperatures good. Hamburger 171F; sausage 160F.-Hot holding temperatures good. Egg 169F; ham 163F; sausage 171F.-Reach in freezers were below 0F. All food frozen.-Reach in cooler on cook line at 38F. Chicken 37F.-Eggs were pasteurized.-Reach in cooler at grill at 40F. Ham 37F; Chicken 40F; egg roll 39F; taco 40F.-Walk in cooler at 38F. Steak bowl 40F; Tomato 40F; ham 40F; chicken 39F.-Observed good chemical storage.-Observed good food storage.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Dishwasher at 100 ppm Chlorine.-Test strips available.-Mop area clean.-Prep area clean.-No signs of pests or vermin.-Ice machine clean. Observed good scoop storage.-Utensils clean and stored properly.
|
6/23/2015 | Routine Inspection 1st | 95 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No measureable sanitizer in dishwasher. Dishwasher must sanitize at 50 -100 ppm chlorine. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms/handsinks properly stockedDiscussed importance of handwashing.Handwashing observed - goodDiscussed employee health. Ensure employees ill w/ gastrointestinal illness (vomitng and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooelr at 40 f-ham 40 f; salami 41 fStand up cooler/freezer at 30 f/ 2 ftacos at 38 fStand up cooler/freezer at 32 f/ 0 fham 36 fHot holding temps goodhamburgers at 164 f; sausage 167 f; grilled chicken 171 f; breaded chicken 159 fFinal cook on hamburger at 181 fSan. buckets 200-400 ppm. Change regularly.*Three compartment sinks/handsinks in need of recaulking.
|
11/10/2014 | Routine Inspection 1st | 96 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Unable to locate test strips for dishwasher. Locate or provide chlorine test strips to verify dishwasher sanitizer concentration maintain 50 -100 ppm chlorine.
- [1] Wiping clothes: clean; use restricted
Mulitple sanitizer buckets observed below 200 ppm quat. Ensure sanitizer buckets are maintained at 200 -400 ppm. Currently buckets are changed at least every two hours. Recommend changing more often; especially during busy times or at least check sanitizer concentration more frequently. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Reach in cooler at 34 f-ham 34 -chicken 35 fWalk in cooler at 35 f-grilled chicken 38 f-cheese 39 fFront cooler 35 fWalk-in freezer 10 fHot holding temps-sausage 145 f-chicken breast172 f-rice 180 fFinal cook temps good -Hamburger198 f-Jumbo patty 178 f-Taco 180 fTemperatures taken and logged routinely with corrective actions logged.Dishwaher sanitizing at 100 ppmObserved good food storageChemical bottles labledFacility has routine pest control
|
10/23/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Noted food debris and ice build-up inside two small freezers in prep line. Clean freezers' interior more frequently to prevent build-up. Freezers to be cleaned today per manager.
- General Comments that relate to this Inspection
Temperatures taken in hot holding equipment: sirloin steak pattie 190 F; jumbo beef pattie 170 F; cooked egg 173 F; fried chicken breast 179 F; grilled chicken 160 F; steamed rice 200 F.Final cooking temperature of sirloin steak pattie at 166 F. Final cooking temperature of grilled chicken breast 160 F to 165 F; chicken breasts are fully pre-cooked.Sliced ham 36 F; grilled chicken breast 36 F in reach-in refrigerator.Walk-in cooler at 37 F. Grilled chicken breast strips 40 F; sliced tomatoes 37 F; steak and shredded cheese tray 39 F; sliced american cheese 38 F; grilled chicken breast 37 F.Walk-in freezer at 8 F.Dishwasher operating at 130 F and 100 ppm chlorine concentration.Quats sanitzer from 3-compartment sink's automated dispenser tested at 200 ppm;Noted hand sinks in prep areas and in restrooms stocked and functional.Noted outside dumpster area to be kept in clean condition.
|
3/23/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/3/2011 have been corrected.
|
3/10/2011 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Noted pan inside cabinet of self-service beverage station being used to contain leak from drain pipe. Repair leak in drain pipe.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted light build-up of trash; debris and fallen articles underneath counter at drive through station counters and self-service beverage station counter. Clean floor in these areas frequently to prevent build-up. Correction made while on site.
- General Comments that relate to this Inspection
Food temperatures taken in hot holding units: spicy fried chciken breast 184 F; regular fried chicken breast 166 F; cooked egg 166 F; taquito 198 F.Beef patties coming off griddle at 186 F to 198 F.Walk-in cooler at 37 F. Pan of pre-cooked chicken breast strips 30 F; pakckage of pre-cooked beef strips 29 F. pan of shredded cheese 39 F; package of sliced american cheese 34 F; individual size tray of seak burito set up 32 F.Dish washer operating at 120 F and 100 ppm chlorine concentration.Quats sanitizer tested at 200 ppm in sanitizer bucket with wiping cloths.Noted all hand sinks in prep areas and in restrooms stocked and functional.Paper towel dispensers in both restrooms not oeprating continuously; paper towel rolls available in both restrooms. Dispensers are on order.Noted proper employee hand washing practices.Dates on food products checked were current.
|
3/3/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Product temperatures taken in hot holding equipment: beef patties 179 F and 199 F; taquito 180 F.Sliced cheese at 40 F in refrigerator.Slice cheese at 40 F on prep table. Sliced cheese on table on timer and discarded at 4 hours in not used.Walk-in cooler at 37 F. Sliced cheese at 40 F; sliced turkey at 36 F in walk-in cooler.Dishwasher checked at 130 F and 100 ppm chlorine concentration. Quats sanitizer checked at 200 ppm in sanitizer bucket.Noted all hand sinks in prep areas and in restrooms stocked and functional.All dates on products checked were current.Noted outside garbage storage area clean.
|
3/17/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM Nicholas Blake has applied for WCHD's CFPM certificate and will receive certificate by mail within few days. WCHD's CFPM Certificate #M090109 expires 1/22/2014. Post certificate upon receipt
|
3/10/2009 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Product temperatures taken in hot holding equipment: steamed rice 188 F; beef pattie 170 F; fried chicken 185 F.Sliced ham at 39 F in cook line cooler.Dish washer checked at 130 F and 100 ppm chlorine concentration.Quats sanitizer at 200 ppm in wiping cloths' bucket.Walk-in cooler at 36 F. Walk-in freezer at minus 10 F.All hand sinks found stocked and functional.Restrooms found stocked and clean.Facility found clean in general.CFPM: Nick Blake completed certification class about 2 weeks ago. Per instructor via phone call; he is to receive ServSafe certificate shortly and expects to have paperwork for Nick Blake submitted to WCHD within next few days. Follow-up to verify issuance of CFPM certificate by WCHD to be conducted by 3/4/2009.Other CFPM: Brenda Amador; no certificate on site; name not found in WCHD's database at this time.
|
2/18/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Frozen Hamburgers stored on bottom shelf of small refrigerator will need to store all hamburgers in a food grade container.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Fan guards in walk in freezer and refrigerator have a buildup of dust clean and sanitize to prevent potential cross contamination.
- ==============================================================================================================
Notes:Handsinks stocked properly w/ p-towels and soap.Ice machine clean and scoops stored correctly.Floors and counters clean.Santizer buckets @ 300ppm QuatDishwasher @ 50ppm chlorine.All chemicals stored in separate location away from food products.Dry storage all products stored properlyWalk in Reefer @ 38 fAll food products stored properly and are dated and labeled.Taquitoes 38 f; Chicken 38 f; Hamburegers 20 f; Cheese 38 fFreezer @ 0 fAll food frozen and stored properly. Small reach in units @ 36 f - 38 f.H-burgers 23 f; Chicken 30 f; Cheese 38 f; Taquitoes 38 f.Hot holding:Sausage patty @ 170 fObserved 3 employees washing hands. DIscussed sick leave policy Discussed handwashing policyDumpster area clean and has drain.
|
5/20/2008 | Routine Inspection 1st | 97 |
Restaurant representatives - add corrected or new information about Jack In The Box #7318, 122 Los Altos Pkwy, Sparks, NV »