- [3] CFPM or person in charge present; certificates posted as required
This facility was suppose to have a Certified Food Protection Manager by 1/5/15. At this time there is no CFPM. This facility will have 30 days to complete this requirement. If this facility does not have a CFPM by March 17 then Kentucky Fried Chickens Health Permit to Operate will be temporary suspended (Closure of facility) until employees have finished the 16 hour serve safe course and registered with Washoe County for a Food Managers card. CFPM must be completed by 3/17/15 to prevent permit suspension. Will do a CFPM follow up on 3/17/15. List of instructors given out to Ernesto Molina. If completed earlier than date listed call inspector to inform of requirements completed.
- General Comments that relate to this Inspection
Notes:Hot holding: Pot Pies @ 180 f; Chicken 145 f; Mashed potatoes 164 f; Gravy @ 145 f; All serving utensils clean and stored properly. All tongs clean and stored in clean location. *Reviewed temp logs - no issues noted. Walk in coolers @ 40 f. Condensation units in good condition - fan guards clean. Chicken contained from leaks. Chicken @ 38 f; Chicken thawing @ 33 f. Floors clean and well maintained. There are 2 handles on walk in door one yellow for chicken prep and the other is normal to prevent cross contamination. Handles are clean and no debris observed. Walk in freezer @ 0 f. All food product frozen and stored properly. Condensation unit and pipes in good condition - no leaks. Pipes well wrapped. Reach in coolers @ 40 f. Inside coolers clean. Coleslaw @ 38 f; Dairy products have current dates.Chicken prep area clean and well maintained. No problems or issues noted. Observed proper food prep and handling. Hood/ fryer area clean. Screens clean. Hood has been tagged by cleaner for every 90 days. Fryer clean. Discussed cleaning of fryer with assistant manager. No issues noted. All fryer cleaning gear stored in area away from cross contamination of food products and gear is clean.Ice machine & bins clean and scoops stored properly. Equipment; Mixer; prep area clean and well maintained.Handsinks stocked properly and accessible. All handsinks are foot pedaled. Scullery sinks operational. Sani @ 200ppm. Sani buckets @ 200ppm. Floors and counters clean. **Observed proper food prep and handling onsite. Observed hand washing onsite in between food prep and point of sale areas during inspection. **Customer area clean and well maintained. Trash area clean.
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2/17/2015 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
This facility does not have a certified food protection manager onsite. A manager or employee will need to attend a 16 hour serve safe course to be in compliance with Washoe County Health District food establishment food regulations.This facility is a risk 4 facility and will need 2 CFPM's for this location. Once course is complete must come to Health District and receive and apply for Washoe County Food managers card and certificate. This must be completed w/in the next 60 days must be completed by 01/5/15. List of instructors given out to Teresa Darrah.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed wall in need of repair by 3 compartment sink area. FRP has been damaged and the whole frp wall must be repaired to provide a smooth; sealed; easily cleanable surface. Complete by 11/12/14.
- General Comments that relate to this Inspection
Notes:Hot holding: Chicken 167 f; Mashed potatoes 164 f; Gravy @ 145 f; All serving utensils clean and stored properly. All tongs clean and stored in clean location. *Reviewed temp logs - no issues noted. Walk in coolers @ 40 f. Condensation units in good condition - fan guards clean. Chicken contained from leaks. Chicken @ 38 f; Chicken thawing @ 33 f. Floors clean and well maintained. There are 2 handles on walk in door one yellow for chicken prep and the other is normal to prevent cross contamination. Handles are clean and no debris observed. Walk in freezer @ 0 f. All food product frozen and stored properly. Condensation unit and pipes in good condition - no leaks. Pipes well wrapped. Reach in coolers @ 40 f. Inside coolers clean. Coleslaw @ 38 f; Dairy products have current dates.Chicken prep area clean and well maintained. No problems or issues noted. Observed proper food prep and handling. Hood/ fryer area clean. Screens clean. Hood has been tagged by cleaner for every 90 days. Fryer clean. Discussed cleaning of fryer with assistant manager. No issues noted. All fryer cleaning gear stored in area away from cross contamination of food products and gear is clean.Ice machine & bins clean and scoops stored properly. Equipment; Mixer; prep area clean and well maintained.Handsinks stocked properly and accessible. All handsinks are foot pedaled. Scullery sinks operational. Sani @ 200ppm. Sani buckets @ 200ppm. Floors and counters clean. **Observed proper food prep and handling onsite. Observed hand washing onsite in between food prep and point of sale areas during inspection. **Customer area clean and well maintained. Trash area clean.
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11/5/2014 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM certificate hanging in office has expired. A manager or employee must attend a 16 hour serve safe course w/in 60 days of today's date. Once course is complete come to Washoe County Health District apply for and receive WC Food managers certificate and card. Bring certificate with instructor name and test score attached. Complete CFPM requirements by 2/9/14 to prevent further enforcement actions. List of instructors given out to person in charge at time of inspection.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Ceiling panels stored on top shelf in dry storage area. Panels are stored directly above food products buckets. All panels and unnecessary items will need to be moved to separate location away from food products. Correct by the end of 12/9/13.
- General Comments that relate to this Inspection
Notes:Hot holding: Chicken 155 f; Mashed potatoes 158 f; Gravy @ 145 f; All serving utensils clean and stored properly. All tongs clean and stored in clean location. *Reviewed temp logs - no issues noted. Walk in coolers @ 40 f. Condensation units in good condition - fan guards clean. Chicken contained from leaks. Chicken @ 38 f; Chicken thawing @ 33 f. Floors clean and well maintained. There are 2 handles on walk in door one yellow for chicken prep and the other is normal to prevent cross contamination. Handles are clean and no debris observed. Walk in freezer @ 0 f. All food product frozen and stored properly. Condensation unit and pipes in good condition - no leaks. Pipes well wrapped. Reach in coolers @ 40 f. Inside coolers clean. Coleslaw @ 39 f; Dairy products have current dates.Chicken prep area clean and well maintained. No problems or issues noted. Observed proper food prep and handling. Hood/ fryer area clean. Screens clean. Hood has been tagged by cleaner for every 90 days. Fryer clean. Discussed cleaning of fryer with assistant manager. No issues noted. All fryer cleaning gear stored in area away from cross contamination of food products and gear is clean.Ice machine & bins clean and scoops stored properly. Equipment; Mixer; prep area clean and well maintained.Handsinks stocked properly and accessible. All handsinks are foot pedaled. Scullery sinks operational. Sani @ 200ppm. Sani buckets @ 200ppm. Floors and counters clean. **Observed proper food prep and handling onsite. Observed hand washing onsite in between food prep and point of sale areas during inspection. **Customer area clean and well maintained. Trash area clean.
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12/9/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.
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5/8/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
30) Cooked and cooled chicken for bbq chicken mixture found sitting on counters at 70F-90F. Operator unable to verify when chicken was removed from refrigerator - chicken (3 tubs) voluntarily discarded. Per operator; the normal process is to cool the left over cooked chicken in small batches; wrap and put in freezer and thaw in walk-in refrigerator prior to making bbq chicken mixture. Ensure all employees are aware that chicken must be maintained at 40F or less to prevent bacteria growth. Corrected on-site.
- [1] Installed; maintained
290) Front hand sink leaking. Per operator; floor drain next to hand sink fills with water and is slow draining after using the hand sink. Repair leak in hand sink and floor drain within 48 hours; by 5/2/12.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-food-grade gloves used for food preparation-hot holding: -chicken 145F-160F -mashed potatoes 139F-160F -chicken pot pie 155F-reach-ins all less than 40F-reach-in freezers less than 0F-walk-in refrigerator at 34F -chicken pot pie filling at 37F -raw chicken at 36F -cooked and cooled chicken 40F-raw product stored properly; no cross-contamination issues noted-discussed cooking and cooling procedures for bbq chicken mixture with no problems noted-food and single service items stored 6" above ground-wiping cloth and three-comp. sink sanitizer at 200 ppm quat-chemical test kits available-ice machine clean; scoop stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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4/30/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.
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4/13/2011 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
290) Back hand sink has lukewarm water only. All hand sinks must have hot and cold water under adequate pressure with no leaks. Repair sink within 48 hours; by 3/25/11.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Men's restroom sink not stocked with soap. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-observed employee hand washing-hot holding: -pop corn chicken and fried chicken wings 140F-155F -mashed potatoes 167F -macaroni and cheese 135F-140F -bbq chicken mix 160F-reach-ins at 37F-40F -slaw at 38F -cheese 40F-freezer at -4F-walk-in at 36F -macaroni and cheese 38F -raw chicken 37F-raw chicken stored properly - no cross contamination issues noted-walk-in freezer at -15F-three-comp. sink sanitizer at 200 ppm quat-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-ice machine clean; scoop stored properly -food and single service items stored 6" above ground-restrooms clean-chemicals labeled and properly stored-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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3/23/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Floors repaired as required on previous inspection.CFPM Juana Rodriguez is registered in class for renewal of certification. Certification must be obtained by 8/19/10
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7/19/2010 | Routine Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) 2nd notice: Floor in need of repair. Repair the following areas to maintain a smooth; durable; and easily cleanable surface: repair cracked and missing tiles in back food prep. and dishwashing area and in walk-in freezer. Floors must be repaired by 7/8/10.
- General Comments that relate to this Inspection
Per operator; CFPM renewal class and test taken and instructor John Roberts is working with WCHD to locate certificate. Operator must provide CFPM certificate by 7/1/10.Notes:-hand sinks stocked-hot holding: -fried chicken 148F-165F -grilled chicken 155F -mashed potatoes 156F -beans 148F -macaroni and cheese 154F-all reach-ins less than 40F -cheese 39F-reach-in freezer at 0F-walk-in freezer at -20F-walk-in refrigerator at 34F -chicken 36F-ice machine clean; scoop properly stored-food and single service items stored 6" above ground-sanitizer in 3-comp. sink checked at 200 ppm quat-chemical test kits available-wiping cloth sanitizer buckets checked at 200 ppm quat-restrooms stocked and clean-chemicals labeled and properly stored-discussed employee health policies with no problems noted
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6/24/2010 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit at sandwich station. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. Corrected on-site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) 2nd Notice: Floor in need of repair. Repair the following areas to maintain a smooth; durable; and easily cleanable surface: walk-in freezer and near prep. sink between walk-in freezer and walk-in refrigerator.
- General Comments that relate to this Inspection
Per operator; facility has 2nd CFPM: Christina Sandoval. Ensure certificates for all CFPMs are posted in the facility at all times.Notes:-hand sinks properly stocked-observed employee hand washing-drive through reach-in at 40F-hot holding: -fried chicken drumsticks 149F -fried chicken wings 156F -grilled chicken 163F -beans 157F -mashed potatoes 165F -gravy 158F -macaroni and cheese 154F-walk-in freezer at -10F-reach-in freezer at -3F-walk-in refrigerator at 35F -raw chicken at 37F -beans at 39F -macaroni and cheese at 39F-food products in walk-in stored properly - no cross contamination issues observed-container labeled-product dates current; FIFO policies in place-wiping cloth sanitizer buckets at 200 ppm quat-ice machine clean; scoops stored properly-facility is cooling fried chicken to use in BBQ sandwiches - discussed cooking and cooling procedures with no problems noted-stem thermometers on-site-observed temperature and equipment logs -3-compartment sink sanitizer at 200 ppm quat; test strips available-food and single service items stored 6" off the ground-chemical bottles labeled and properly stored-restrooms properly stocked and clean-discussed employee health policies. Ensure ill employees exhibiting GI symptoms (vomiting; diarrhea; jaundice) are excluded from work for at least 48 hours after their symptoms have stopped.
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6/12/2009 | Routine Inspection 1st | 98 |
- [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.
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
Lights shielding broken. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes:-Bathrooms properly stocked.-Ice machine clean.-Ice scoop properly stored.-Reach-In 36F.-Wiping cloth sanitizer at 200 ppm Quat.-Hot holding -Chicken 163-178.-Hand sinks properly stocked.-Reach-In 34F.-Reach-In 32F.-Three compartment sink sanitizer at 200 ppm Quat.-Dry stock OK all items stored at least 6" off the ground.-Walk-In 30F.-Freezer -30F.-Freezer -16F.
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4/22/2008 | Routine Inspection 1st | 94 |
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