- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restroom clean and stocked.-Cooked hamburger at 181F before hot holding.-Hot holding procedures good. Hamburger at 109F at 9:55 am was cooked at 9:30 am. Discard time was 11:30 am.-Hot holding hot dogs 141F; taquitos 138F.-Utensils stored properly.-Reach in cooler at 40F. Egg sanwich at 28F. Observed proper thawing.-3 compartment sink was clean and accessible; but not set up during the inspection. Procedures reviewed and good. Facility uses quat and has test strips available.-Sanitizer bucket at 400 ppm Quat.-Mop area clean and organized.-Observed proper food storage and proper chemical storage.-No signs of pests or vermin. PCO is on a monthly basis.Per manager no other individuals have a CFPM certificate.No individuals have taken a CFPM exam and failed the exam within the past year.
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Facility was clean and organized.-Restroom clean and stocked.-Reach in coolers at 43F and 40F. Breakfast sandwich at 28F; bbq rib sandwich at 38F. Product dated properly. Expiration dates good.-Reach in freezer at -2F. All product frozen.-Walk in cooler at 40F. Hot dogs 39F. Product dates good. Observed proper food storage. Lights properly shielded.-Observed proper chemical storage.-Ice from Crystal. Properly labeled.-Mop area clean and organized.-No signs of pests or vermin. PCO is on a monthly basis.-Outside garbage stored properly
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3/4/2016 | Routine Inspection 1st | 100 |
- [1] Single service: articles; storage; dispensing; used
24 - Single service food trays stored in open box nest to cleaning equipment > Store cleaning equipment away from food trays to avoid contamination.*Corrected at time of inspection
- General Comments that relate to this Inspection
Hot holding hot dogs taquitos 147+ FUnder counter reach in unit good -Thermometer 32 F food items 34-38 FCondiments on iceProper storage of itemsHot dogs in walk in 38 F3 compartment sink availableSanitizer bucket good 400 ppm quatSanitizer test strips availableHandsink available and stockedRestrooms goodDiscussed employee health
- General Comments that relate to this Inspection
Grocery shelves and storage goodWalk in unit good Thermometer 38 F -Product dates goodSandwich/burrito display case good Thermometer 39 F -Sandwiches/burritos 38 F -Product dates goodHandsink available and stocked3 compartment sink availableSanitizer bucket 400 ppm quatSanitizer test strips availableRestrooms goodDiscussed employee healthBackroom reach in freezers (3) -20 - 0 F
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3/12/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No problems noted at time of inspectionHandsink stocked and availableFreezer goo -30/-10/15 FUnder counter unit good 38 F Sandwiches 31-36 FHot holding hot dog/tornado/bbq pork 143 F+Proper storage of items3 compartment sink availableTest strips availableSanitizer bucket at 200 ppm quatRestroom good
- General Comments that relate to this Inspection
No problems noted at time of inspectionFood display case good 38 FProper storageof itemsWalk in unit good 38FProduct dates goodHandwash available and stockedRestrooms okay
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11/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedThermometer availableHot dogs @ 140FTaquitos @ 135F*Thermometer turned up on unitHot sandwiches @ 140F-time is also used as a control; but loosely. Approximately every 4 hours; product is discarded and fresh is placed out. Reviewed importance of time control on items not reaching 140F;Cupboards cleanCoffee area cleanCooler @ 40F-taquitos @40F-thawing done under refrigerationSanitizer bucket @ 100ppm chlorineTest strips available*Reviewed proper three compartment sink set up with operator
- General Comments that relate to this Inspection
**No violations observed during the inspectionProduct stored off floorIce from CrystalFacility cleanDisplays @ 40FWalk in @ 39F-eggs stored on bottom shelfChemical storage separate from food storageGarbage enclosure cleanRestroom stockedOrkin is Pest Control Operator-no pest issues observed*Recommend installing weather stripping on back door*Cap missing on interceptor cleanout. Operator will replace
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4/11/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink clean and stockedAll food storage goodAll food expiration dates currentTaquitos 180FHot dog 170FAll fridges <=41FAll freezers <=0F**Reminder: CFPM will expire the end of this year**
- General Comments that relate to this Inspection
Handsink clean and stockedAll food storage good All food storage surfaces clean and in good conditionAll tong storage good
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7/31/2012 | Routine Inspection 1st | 100 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Burnt bulbs in Walk-in refrig. and Reach-in Refrig. **Note: Bulbs replaced @time of insp.
- General Comments that relate to this Inspection
Handsink stocked and cleanBack-stock Reach-in Frzr(s0 were both <0FReach-in Refrig @ 35FTemps noted: Hot Dogs !145F; Polish Dogs @ 143F; Chicken Tournadoes @ 145FCustomer restroom clean and stocked
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Frzr @-2FReach-in Refrig. were all <40FAll Dairy currentAll Deli sandwiches had current freshness datingBeverage center clean
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8/30/2011 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
Need to post Washoe County issued CFPM Cert. in Public view
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Do not use 3-comp sink as an Expired Foods staging area. Need to keep 3-comp sink clean and sanitized for washing of all utensils.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometers available. Must provide accurate thermometers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Need to clean Reach-in Refrig Re-circ fans of dust build-up.
- General Comments that relate to this Inspection
Handsink fully stockedAll Reach-in Refrig. were <40FReach-in Frzr. @0FTemps noted: Polish Sausages @146F; Tournadoes @147F
- General Comments that relate to this Inspection
Handsink fully stockedFood scoops properly stowedBeverage center cleanAll Deli sandwiches and Dairy products currentCounter areas cleanCustomer restroom clean and stocked
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8/24/2010 | Routine Inspection 1st | 92 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Keep 3-comp sink free of merchandise: Keep sanitized dish drying area clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Must provide a covered waste receptacle in uni-sex bathroom for proper disposal of used feminine hygiene products.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning. Replace burnt bulbs in Walk-in refrig. and Reach-in Frzr.
- General Comments that relate to this Inspection
Handsinks clean and stockedAll reach-in cases were <40FTemps noted: Hot Dog @157F; Hot Posish @167F; Chicken Tornados @171FBeverage stations clean3-comp sink used for utensil cleaning - tested - 100 ppm ClFood tongs properly stowed
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in refrig. @36FAll Dairy currentAll Deli sandwiches currentAll food items store 6" off floor
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9/29/2009 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Eggs past expiration date. Rotate eggs to ensure they are sold by the sell by date.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM on staff. 60 days to obtain a CFPM (12/9/2008).
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dish washer facilities no being operated as required. Set up three compartment sink to wash; rinse; and sanitize.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [1] Wiping clothes: clean; use restricted
No wiping cloth provided. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked and used.-Freezer -5F.-Mop sink OK.-Hot holding -Tornados 140F. -Cheddarwurst 145F. -Franks 150F. -Brats 157F. -Breakfast sandwich 152F.-Bathroom properly stocked.-Walk-In 36F.
- General Comments that relate to this Inspection
Notes:-Freezer -4F.-Walk-In 36F.-All lights properly shielded.-Milk dates OK stock properly rotaed.-Sandwich dates OK stock being properly rotated.-Reach-In 38F.-Freezer -20F.-Bathroom properly stocked.
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10/14/2008 | Routine Inspection 1st | 91 |
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