- General Comments that relate to this Inspection
Notes: The grease build up noted in the previous inspections has been corrected. The walls; floor and friers are clean. Per Mr. Gonzalez the facility has added a deep cleaning of the frier area on a three month rotation when the hoods are being cleaned.
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7/7/2015 | Routine Reinspection 4th | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed grease build up on the walls; floors and equipment behind the friers.-Operator had an abatement date of 06/19/15 to clean grease from floors; walls; cords and friers. This violation was noted in the routine inspection on 04/27/15; the re-inspection 1st on 05/28/15 and the re-inspection 2nd on 06/05/15. Per Mr. Gonzalez the grease is scheduled to be cleaned on Tuesday 06/23/15.*A re-inspection fee will be charged for this re-inspection 3rd on 06/19/15.*Facility will have 7 days; 06/26/15; to ensure the area around the friers is cleaned of grease or a re-inspection fee may be charged or the permit may be suspended.
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6/19/2015 | Routine Reinspection 3rd | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed grease build up on the floors; walls and equipment behind the friers. Spoke with facility owner Chris about the grease. He said that there was a crack in one of the friers that they had to repair. He said they used a lot of degreaser to try and get rid of the grease. I explained that they need to contact the company that cleans their hoods and schedule a deep cleaning around the friers or a similar alternative in order to get the area clean. Chris said he would schedule the cleaning and asked for an abatement date of two weeks in order to organize the scheduling. Operator will call when the cleaning has been done.*Facility will have until 06/19/15 to ensure the area around the friers is cleaned of grease or a reinspection fee will be charged. This includes the floors; walls; cords and outside of friers.*Photographs taken and included in the report.
- General Comments that relate to this Inspection
Notes: The facility has obtained a second Washoe County Certified Food Protection Manager.
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6/5/2015 | Routine Reinspection 2nd | 99 |
- [3] CFPM or person in charge present; certificates posted as required
-Facility is a risk catagory 4 and has 1 Washoe County Certified Food Protection Manager. Mr. Gonzalez has his Serv Safe certificate; but needs to take it to the Health Department for Washoe County certification.*Operator has until 06/05/15 to have 2 Washoe County Certified Food Protection Managers or a reinspection fee may be charged or the permit may be suspended.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed grease build up on the floors; walls and equipment behind the friers. Ensure floors and equipment are cleaned on a routine basis to prevent contamination and the attraction of pests and vermin.-This item was noted on the routine inspection and had an abatement date of 05/27/15.-Grease build up on the floors; walls and friers must be cleaned by 06/05/15 or a reinspection fee may be charged or the permit may be suspended.
- General Comments that relate to this Inspection
Notes:-Pipe from ice machine has been extended to the floor sink. No water was leaking on the floor.-Per operator; the leak coming from the ceiling in the back dry storage area has been repaired. Also; a drain was extended from the roof to allow run off. Operator said they observed no leaks during the heavy rain. No leaking was observed during the inspection.
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5/28/2015 | Routine Reinspection 1st | 96 |
- [1] Installed; maintained
-Observed water leaking onto the floor from the pipe exiting the ice machine. Ensure pipe from ice machine reaches all the way to the floor sink to allow proper drainage of water within 30 days; 05/27/15.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed grease build up on the floors and equipment behind the friers. Ensure floors and equipment are cleaned on a routine basis to prevent contamination and the attraction of pests and vermin. Ensure floors and equipment are cleaned within 30 days; 05/27/15.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Observed a small leak coming from the ceiling in the back dry storage area. Ensure no water is leaking into the facility and dripping onto stored materials within 30 days; 05/27/15.
- General Comments that relate to this Inspection
Notes: -Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good hand washing from employees.-Handsinks clean and properly stocked.-Product temperatures were good.-Walk in cooler at 38F. Pot Pie at 38F; Cole Slaw at 37F.-Reach in cooler at 35F. Salsa 37F; Coleslaw 38F; Mac n Cheese 41F.-Hot holding good. Rice at 169F; Gravy at 148F; Pot Pie at 179F.-Chicken ready to go out at 185F.-Reach in freezer at 10F. All items frozen and good storage.-3 compartment sink set up properly. Quat at 300ppm.-Sanitizer buckets good at 300ppm Quat.-Ice machine clean and good scoop storage.-Bathrooms clean and properly stocked.-Outside garbage stored properly.-Chemicals stored properly-Chicken stored separately in walk in cooler.-Food contact surfaces clean and well kept.-Facility had thermometers in all coolers.*Facility is a risk catagory 4 and needs 2 Certified Food Managers. Mr.Galves said his Washoe County CFPM expired; but he recently took the class from Mr. Pastini. The facility is waiting for their certificate in order to register with the Washoe County Health department.
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4/28/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violation(s) from the last inspection have been correctedRoof has been repaired and is no longer leaking; Contact said they are also replacing the faucet in the mop sink. Contact said this building has been approved for remodel within the next year.Ensure all employee food is kept away from food surfaces and prep areasObserved good handwashing by staff during inspection
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5/30/2014 | Routine Reinspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed water dripping above the CO2 canister. Contact said the roof is leaking and he has already called for a repair which should be done in the next couple of days. Nothing is currently being stored under the leak. Contact placed a container under the leak to collect the water and prevent water from pooling on the floor.
- General Comments that relate to this Inspection
Handsink clean and stockedIce machine clean3 compartment sink/sanitizer buckets 200-300 ppm QuatDiscussed cooling method with contact. Gave him copies of cooling charts; highly recommend documenting cooling process to ensure process is working properly.Food storage goodFridges <=40FFreezers <=0FAll hot holding between 144-167FObserved good handwashing by staff during inspection
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5/22/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Facility is already in the process of repairing tiles in kitchen; in the walk-in fridge and the wall next to the breading station. Recommend deep cleaning the wall and floors in the hood area when the equipment is being removed for floor repairHandsinsks clean and stockedAll food is on a hot holding schedule and most chicken products are discarded after 3 hoursThree items of chicken were between 136-138F; these items were removed and placed in a warming container for deboningAll other hot food items were between 146F-191FBathrooms clean and stockedAll fridge <=41FFreezer <=0FAll food storage good; labeled and covered 3 compartments sink 200-300 ppm Quat
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10/17/2013 | Routine Inspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed facility with no Quat or Chlorine sanitizer. Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization.All food service equipment must go through 3 step cleaning process with a sanitizer step as the last process. Do monitor for proper levels of Quat concentration to be at adequate levels; minimum 200 ppm.* Operator went to store/location to acquire quat sanitizer and corrected on site during site inspection.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed no quaternary chemical test kit on site. Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Do acquire a hanging cold holding thermometer for walk in refer. Observed bimetallic stem thermometer stored in water in cooler with recorded temperature of 36 F. These types of thermometers require calibration and are intended to probe food to record food temperatures.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gasket at one door reach in refer with torn gasket. Replace gasket to provide a good seal so unit can cold hold properly. Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Wiping clothes: clean; use restricted
Observed several sanitizer buckets with moist wiping cloths stored. No recordable Quat sanitizer at any of the buckets. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- General Comments that relate to this Inspection
All cold holding units checked OK and recorded below 40 F. All food properly stored in cold holding. No raw food products stored above ready to eat food products.Hot holding temperatures recorded:Biscuits @ 146 F; mash potatoes @ 144 F; corn @ 154 F; beans @ 149 F and pulled barbecue chicken @ 146 F.Reviewed temperature logs; all checked OK. Observed good handwashing. Handsinks properly stocked and chemicals properly stored.Do acquire a gallon of chlorine bleach to make chlorine sanitizer to be at levels between 50-100 ppm for all food service equipment sanitize step and for sanitizer buckets.
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8/8/2012 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed gaskets to reach in freezer(s) with heavy soil. Reviewed with operator to remove all heavy soil and food debris buildup on gaskets to all reach in cold holding units and to maintain gaskets in a clean and sanitary condition.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed personal employee artifacts such as watch and jacket stored directly with clean equipment.* Corrected on site.
- General Comments that relate to this Inspection
All hot holding temperatures recorded above 140 F.Mash potatoes @ 162 F; gravy @ 179 F and macaroni and cheese @ 160 F.Walk in recorded at 36 F; shredded cheese temped @ 30 F; all other cold holding units recorded < 40 F. Chemicals properly stored and labeled.Food properly stored.Handsinks properly stocked with liquid soap and sanitary disposable towels.Reviewed with operator handwashing procedures. Do monitor employees for a 20 second handwash. Reviewed temperatures and time logs; all checked OK for proper hot and cold holding of food.
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10/11/2011 | Routine Inspection 1st | 98 |
| No violation noted during this evaluation. | 9/16/2010 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Observed walk in refrigerator with cold holding temperature of 32 F at both thermometers. Facility may use walk in for cold storae. Do complete temperature logs for raw chicken every two hours. Initial and time logs to verify that walk in has been repaired correctly.2nd CPFM is Richard Gonzales who took CFPM course on 09/13/10 through 09/14/10 with John Roberts. Richard is a full time general manager for KFC located on 275 N McCarran Blvd.; Sparks. District Manager Cris Porter requested early reinspection on 09/15/10. Contact phone is 530-318-3116. A 2nd reinspection will be conducted on 09/16/10 to confirm that cold holding walk in is holding temperature at 40 F or lower. Future violations relating to cold holding walk in reefer may result in an office hearing and possible suspension of health permit. Do take temps. of food product in walk in conjunction with recorded temp. of ambient air temperature at thermometer. Do acquire digital thermometers by 09/16/10.
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9/15/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed raw chicken with recorded temperatures between 47-50 F in walk in reefer. Reviewed Daily Food Standard Review logs completed at 11 AM by operator and chicken recorded at 40 F. All chicken moved to walk in freezer; chicken and other potentially hazardous foods moved to reach in reefers. All food within 4 hour out of temp. time range. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.- Corrected on site.* THIS IS A REPEAT VIOLATION FROM 2009.
- [4] Facilities to maintain product temperature
Walk in reefer with thermometer reading between 44- 48 F. Thermocouple reading of 49.5 F. All potentially hazardous foods moved to reach in reefers. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* THIS IS A REPEAT VIOLATION FROM 2009.
- [1] Single service: articles; storage; dispensing; used
Observed one box of single service chicken bucket containers stored on floor of back storage room. Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- General Comments that relate to this Inspection
Facility will acquire a digital thermometer and/or a thermocouple for temping food products to ensure all food is properly cold holding at 40 F or lower.Do not use walk in refrigerator until health inspector has confirmed that unit is cold holding properly. Do not store any food in unit.Spoke with Chris Porter; District Manager for Kentucky Fried Chicken. Facility will create a temp. log for recording temp. of raw chicken every two hours to verify that walk in is operating correctly. This temp. log will be completed until health inspector has verified that cold holding is maintaining proper temperatures. Daily Food Standard Review logs that are completed daily by operators will be faxed daily to District Manager for review and follow up. The time of temped foods will be notated on logs. Vendor called on site to repair unit at time of inspection. A reinspection is required. Call health inspector at 328-2682 for reinspection.
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9/14/2010 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Notes: All violations corrected at time of reinspection.Upon request of Operations Manager; a reinspection was conducted on 07/28/09 to verify cold holding walk in reefer operating < 40 F.Recorded ambient temp. of walk in at time of reinspection @ 37 F. Do lower ambient temp. so that walk in is around 33-36 F. Monitor cold holding so food is cold holding @ 40 F or lower to prevent bacteria growth.
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7/28/2009 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Raw chicken with recorded temp. of 50-52 F. in walk in reefer. Macaroni and cheese @ 52 F. Review of temp. logs for walk in unit at 8 AM displayed temp. at < 40 F. Above temperatures recorded @ 12:15 PM. Operator unsure how long food has been out of temperature.A hold order has been put in place for all food items inside walk-in unit.* Corrected on site; see official notice under: "NOTES."|5|2205|2016-03-29
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed thermometer in reach in reefer with recorded temp. of 50 F. Temps. of food taken recorded with temps > 50 F.
- General Comments that relate to this Inspection
Notes: All food in walk-in reefer under a hold order. Food shall be permitted to be suitably stored. It shall be unlawful for any person to remove or alter a hold order; notice or tag placed on the food by the Health Authority. Neither such food nor the containers thereof shall be relabled; repacked; reprocessed; altered; disposed of or destroyed without permission from the Health Authority; except by order of a court of comnpetent jurisdiction.The owner or operator or person in charge may appeal hold order by written request for a hearing w/in 10 business days or voluntarily discard all food on hold order.Operator voluntarily discarded 3 boxes of chicken; 3 boxes of potato salad and 6 containers of macaroni and cheese and 2 large vats of coleslaw. Helath inspector verified food being disposed and denatured with Quat sanitizer (no bleach available). All other food items such as prepackaged and sealed dressings; shredded cheese was relocated to reach in reefers.All other cold holding units recorded < 40 F.
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7/27/2009 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
Observed two damaged external thermometers. Facility shall repair all external gauges and ensure the walk-in refrigeration unit has both external and internal thermometers.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed walk-in refrigeration door damaged. The bottom section of the walk-in door shall be repaired immediately to avoid cold refrigeration air from escaping walk-in box. Ambient temperature observed ok at 41; however; the door shall be repaired immediately. Repairing the door should lower ambient temperatures by 2-3 degrees.Facility shall repair damaged caulking at three-compartment sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed damaged tile grout in several areas of the floor. The damaged tile grout is causing water to pool in tiles; in addition; it affects the cleanability of the floor. Facility shall make efforts to repair damaged floor in food preparation areas. (30 days)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; chicken breast holding at 167 degrees; popcorn chicken holding at 144 degrees; chicken strips holding at 173 degrees; chicken pie in hot-holding box at 174 degrees.Cold-holding checked good; cheese at 38 degrees; raw chicken at 38 degrees; and tomotoes at 43 degrees.Reviewed handwashing and glove policies; all procedures checked good. Three-compartment sanitization procedures checked good; quatinary ammonia solution checked at 200-300ppm.All handsinks and restrooms properly stocked with sanitary towels and soap.Discussed employee illness policies and symptoms to be aware of.
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10/22/2008 | Routine Inspection 1st | 96 |
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