- General Comments that relate to this Inspection
No vilations noted @time of inspectionAll handsinks were fully stockedAll prep tables were found to be cleanSanitizer buckets throughout food area - tested - 100 ppm ClAll condiments were found to be <40FReach-in Refrig. was @38FReach-in Frzr.(s) were both <0FTemps noted:Beef patties (raw) @35FTuna salad mix @37FCheese bin cheeses @38FBoca Burger patties @39F*Plated Dbl. Cheeseburger tested @211F*3-comp sink used for utensils - tested - 100 ppm ClStorage area organized - all foods off floorCustomer restrooms were clean and stocked
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1/21/2015 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Women's Restroom Towel dispenser was empty. Keep hand sinks stocked with paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
The following items were noted during the inspection:Observed all kitchen workers using the handsink for frequent handwashingAll kitchen prep tables and countertops were cleanDining area was found to be cleanThe following temps were noted:Tuna mix @39FBoca Burger patties @37FMayonnaise @40FSliced cheeses @39FCooked and plated Hamburger @207FAll Reach-in Refrigerators were <40FBoth facility Reach-in Freezers were <0F3-comp sink used for utensils - tested - 100 ppm Cl**Stressed importance of doing frequent checks of the facility's restrooms to ensure they are fully stocked and clean at all times.
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1/28/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected3 compartment sink/sanitizer bucket 100 ppm Cl with test strips All fridges <=41FFreezer 0FFloors; walls and hood cleanAll food storage goodHandsinks clean and stocked
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2/5/2013 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine chemical test kits available. Must provide accurate chemical test kits; reviewed with operator the 50 ppm Cl minimum concentration used for sanitization with 1 minute contact time.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- General Comments that relate to this Inspection
Reminded staff that handsinks can only be used for washing hands and no other functionAll handsinks clean and stockedBathrooms clean and stockedChili 180FHamburger on grill 191FAll fridges <=41FFreezers <=0FFacility makes chili from scratch and operator explained process. Chili is being cooled improperly in a large metal container. Must stop current cooling process immediately. I suggested that all chili and any other viscous food items be cooled in shallow restaurant pans to facilitate more uniform cooling; I explained that all cooling must occur in a 6 hour window; from 140F-70F in 2hr; and from 70F-41F in 4 hours. This facility will receive a second routine inspection later this year.
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1/29/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:Large refrigerator @ 40 f. Hamburger patties 40 f; Chorizo 40 f; Ham 40 f; Cheese 40 f. Freezer 0 f. All food products frozen.Reach in cooler 40 f. Sliced tomatoes 40 f; Tofu burger 40 f. Handsink stocked properly.3 compartment sink operational and no leaks.Hood Area clean. Dry storage clean. All food products stored properly. Customer/ soda/ condiment area clean and well maintained.Bathrooms clean and stocked.
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3/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large refrigerator @ 40 f; Hamburger patties 38 f; Hot dogs 38 f; Ham 38f.Freezer 0 f; All food products frozen;Reach in 40 f; Cheese 39 f; Sliced tomatoes 39 f. Handsink stocked properly w/ soap and p-towels.Drawers coolers @ 38 f. Hamburger patties 38 f.Hood area clean.Utensils; cookware clean and stored properly.Floors; walls; and counters clean.3 compartment - ok. No leaks. Dry storage clean and food products stored properly. Dining area and soda/condiment clean and organized.
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3/18/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Refrigerator @ 40 f. Deli meat 39 f; Hamburger patties 39 f; Hot dogs 39 f; Cheese 39 f.Reach in unit 40 f. All food products stored properly.Freezer @ 0 f. All food frozen. Hood/grill area clean - untensil storage clean. Floors and counters clean.Dry storage clean.3 compartment operational (Hor and cold water). Handsink stocked properly with soap and p-towels.
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11/16/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection.Handsink stocked w/ soap and p-towels.Freezer 0 f. All food frozen.Refrigerator @ 37 f. Tomatoes 38 f; Veggie Burger @ 38 f; Cheese 38 f. Turkey deli meat @ 38 f.Condiments area - All food stored properly and serving spoons stored properly.Counters; floors; Meat slicer clean.Dry storage clean and organized.Bathrooms clean and stocked.Trash area clean.
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11/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during the inspectionAll reefer units 40F or below -- cooled chili - 38F --Turkey - 40FLine drawers 41FRaw product stored correctlyHand sinks stockedSanitizer bucket @ 100 ppm chlorineRestrooms stockedFacility clean**Be sure to keep single service items stored far enough away from hand sink to avoid splash hazard**Discussed grilled onions with operator. They are prepared in advance of lunch and then allowed to cool during the lunch hour - any left overs are discarded. Advised operator that because they are not hot held; they MUST be discarded after lunch.
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5/5/2008 | Routine Inspection 1st | 100 |
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