- General Comments that relate to this Inspection
Notes: All corrections have been made.The facility has obtained a second Washoe County Certified Food Protection Manager.
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6/2/2015 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
-This facility currently has one Washoe County Certified Food Protection Manager (CFPM) and is a risk catagory 4. The facility will need at least one more Washoe County Certified Food Protection Manager to ensure a CFPM is on site at all times during operating hours.*This item was to be corrected on 04/10/15 per the routine inspection performed on 03/10/15. *During the re-inspection performed 04/15/15; the facility was given until 05/15/15 to have an additional Washoe County Certified Food Protection Manager.*05/22/15; The facility does not have the required additional Washoe County Certified Food Protection Manager. At this time a re-inspection fee will be charged. *The facility has until 06/01/15; to have an additional Washoe County Certified Food Protection Manager or a re-inspection fee may be charged or the permit suspended.
- General Comments that relate to this Inspection
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5/22/2015 | Routine Reinspection 2nd | 97 |
- [3] CFPM or person in charge present; certificates posted as required
-This facility currently has 1 Washoe County Certified Food Protection Manager (CFPM) and is a risk catagory 4. The facility will need at least one more Washoe County Certified CFPM to ensure a CFPM is on site at all times during operating hours. There was no CFPM on site during the inspection. Per Mr. Vasquez another employee has taken an approved Serv Safe course and is waiting for her certificate.*This violation was supposed to be corrected on 04/10/15 per the routine inspection performed on 03/10/15.*The facility needs to have a second Washoe County Certified Food Protection Manager within 30 days; 05/15/15; or a re-inspection fee may be charged or the permit may be suspended.
- General Comments that relate to this Inspection
Notes: -Condenser in walk in cooler does not appear to be leaking.-Floor tiles in the prep area and in the walk in cooler have been fixed.
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4/15/2015 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
This facility currently has 1 CFPM and is a risk catagory 4. The facility will need at least one more CFPM to ensure a CFPM is on site at all times during operating hours. Facility must obtain additional CFPM within 30 days; 04/10/15.
- [1] Non-food contact surfaces of equipment and utensils clean
-Observed sandwich maker with food stains. Clean on a regular basis.
- [1] Installed; maintained
-Observed leak in condensor in chicken cooler. Ensure condenser is fixed within 7 days; 03/17/15; to prevent food contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed tile coving and tiles on floor in chicken prep area and in the walk in freezer in need of repair. Ensure tiles are fixed within 7 days; 03/17/15; to maintain smooth; durable and easily cleanable surfaces.
- General Comments that relate to this Inspection
Notes:-Hot holding potatoes 147F; Chicken 150; Nuggets 150; Strips 148; Corn 178; mac n cheese 143.-Chicken out of oven 190F.-Walk in coolers 38 - Pot pies 34. All food stored proper.-Reach in coolers 38. All product had current dates and labeled.-Cold holding on line good. - Cole slaw 38-Handsinks properly stocked and accessible.-3 comp sink set up properly. Sani 200ppm.-Discussed the following w/ manager - Handwashing policy; employee sick policy; glove policy; labeling and color coding for time temp holding; specific jobs for chicken prep area.
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3/10/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 34 f-cheese 36 f-chicken pot pie filling 35 fChicken walk-in cooler at 37 f-chicken 38 fReach in coolers at 38 f; 36 fColeslaw on line at 29 fHot holding temps good-chicken bites 147 f-hot wings 154 f-corn 151 f-gravy 144 f-fried chicken 161 f - 178 fObserved good food storageReviewed temp logs - goodSanitizer in 3 comp sink at 200 ppm quatSanitizer buckets at 200 ppm quatTest strips availableFacility clean and well kept
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11/4/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted: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.Walk-in cooler at 33 f-mac n cheese 33 f-bbq chicken 34 fRaw chicken walk-in cooler at 32 f-chicken 33 fWalk in freezer at 0 fReach in coolers all below 40 f-cheese on prep table at 41 fHot holding temps good-gravy 161 f-mashed potatoes 155 f-mac n cheese 158 f-chicken 147 - 162 fChicken cooked to 180 f minimumTemp logs taken multiple times per daySanitizer buckets at 200 - 400 ppm quatSanitizer in three comp sink at 400 ppm quatTest strips on siteFacility very clean and well keptMop sink by chicken fryers in need of re-tiling in the near future.
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11/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/20/2012 have been corrected.Thermometer of raw chciken walk-in cooler at 35 F.
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3/27/2012 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Built-in digital thermometer of raw chicken walk-in cooler not functioning. Repair thermometer or provide one hanging thermometer inside walk-in cooler.
- [1] Installed; maintained
Noted pan being used to conatin leak from soda dispenser's drain line inside cabinet. Shelf inside cabinet has build-up from soda spills. Repair leak in drain line and clean the shelf of spills.
- General Comments that relate to this Inspection
Product temperatures taken in hot holding equipment: barbecued pulled chicken 142 F; mashed potatoes 142 F; original recipe fried chicken 152 F; crispy recipe fried chicken 167 F; chicken wing 164 F; pop corn chicken 143 F; grilled chicken 171 F; pot pie 180 F; fried chicken fillet 156 F; corn on the cob 160 F.Shredded cheese at 40 F on refrigerated prep station. Walk-in cooler at 33 F. macaroni cheese pan 28 F; pot pie 33 F; baked beans pan 34 F.Quats sanitizer checked at 200 ppm concentration in sanitizer bucket with wiping cloth and in 3-compartment sink.Noted hand sinks in prep areas and in restrooms stocked and functional.Scrub floor under warming cabinets in prep station where dirt noted to be starting to build up.
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3/20/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
TEmperature taken on hot holding units: chicken breast 140 F; gravy 166 F; macaroni & cheese 150 F; corn 165 F; originial fried chicken 144 F; crispy fried chicken 167 F; grilled chicken 150 F.Raw chciken walk-in cooler at 32 F. Main walk-in cooler at 33 F. Food temperatures taken in wallk-in cooler: pan of macaroni and cheese 30 F; pan of baked beans 53 F; pan barbecue chicken 47 F. The latter two items were prepared short time earlier. Ensure that food products are cooled to 40 F within 4 hours.Walk-in freezer at 5 F.Dates on food prodcuts checked were current.Noted all hand sinks in prep areas and in restrooms stocked and functional.Quats sanitizer tested at 200 ppm concentration in 3-compartment sink and in sanitizer bucket.Observed proper employee hand washing practices.
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2/28/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Other staff member has been issued WCHD certificate.Facility now has two CFPMs to provide coverage all hours of food operations.Michelle McGrath #M100263 exp 4/20/2015; pending to receive WCHD certificate on the mail. Post certificate in establishment upon receipt.
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5/20/2010 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has currently one Certified Food Protection Manager on staff who covers most hours of operation. Facility has risk category 4 which requires CFPM coverage all hours of operation.Facility must have at least one additional CFPM to ensure that required coverage is provided by 4/16/2010.
- General Comments that relate to this Inspection
Product temperatures taken in hot holding equipment: fried chicken 174 F; crispy chicken 195 F; grilled chicken 162 F; macaroni & cheese 175 F; baked beans 145 F; pot pie 173 F; mashed potatoes 144 F; pop corn chicken 162 F; gravy 164 F; bbq chicken 168 F.Cole slaw salad 36 F on cold pan.chicken walk-in cooler 37 F.Walk-in cooler 33 F. macaroni and cheese 30 F and baked beans 33F in walk-in cooler.Walk-in freezer 0 F.Quats sanitizer at 200 ppm in 3-compartment sink and buckets with wiping cloths.Hand sinks in prep areas and restrooms noted stocked and functional.Facility found clean in general.
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3/5/2010 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Quats sanitizer not registered in two wiping cloths' buckets. new sanitizer provided for buckets at this time. Monitor sanitizer with test strips to ensure proper quats concentration at 200 ppm to 400 ppm.Sanitizer should be changed every 4 hours or more often as needed.
- General Comments that relate to this Inspection
Fried chicken pieces checked at 135 F to 143 F in hot holding units; Maximum holding time for chicken is 1.5 hours.Beans at 158 F and macaroni and cheese at 166 F on steam table.Quats sanitizer in 3-compartment sink tested at 200 ppm.Walk-in cooler at 37 F; Walk-in cooler for raw chicken storage at 33 F; Walk-in freezer at 0 F.Pans of beans and macaroni and cheese at 37 F and 38 F in walk-in cooler.All hand sinks found stocked and operational.Facilty found very clean in general.
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2/17/2009 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean all fan guards in all walk ins to prevent dust buildup.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink by drive thru windown not properly stocked w/ hand soap. Provide hand soap at all handsinks at all times.
- General Comments that relate to this Inspection
Notes:Hotholding:Mac & cheese 150-180 fPlain chicken breast 180 fFried chicken breast 170 fChicken Pot pies 185 fCold Holding:Bacon bits 42 fSliced tomatoes 38 fColeslaw 40 fWalk in 33 fCooked beans 38 fCream chicken soup 35Freezers -4 f & 0 fQuat bucket @ 300ppmStrips are providedDiscussed that they discard all leftover food at the end of the nightFacility and equipment are very clean.All food labled and dated in all walk insHand wash policies are in effect.Temp logs are taken 3 times a day **Observed employee washing hands******Make sure to keep floors dry in walk ins*******Store aprons on clothing hooks provided******
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2/13/2008 | Routine Inspection 1st | 97 |
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