- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 5/20/2015 have been corrected.The prep sink rack was caulked; but crack has re-opened and may continue expanding along 90 dregree joint on top of well. Apply more caulking as needed. This sink should be replaced or properly repaired during the remodel work planned to take place soon.
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6/10/2015 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Cover of atmospheric vaccum breaker on mop sink faucet is missing. Provide cover.Noted tee piece with closing valve where hose with spray nozzle is kept attached and water turned on. Install a hose bibb vacuum breaker on side of tee where hose is connected. Keep water turned off and drain water off hose so as not to keep water line under continuous pressure.Noted floor sink with debris build-up in drive through station. Keep floor sink clean.Noted crack on prep sink top. Apply metal sealant to prevent water spillage on floor.
- General Comments that relate to this Inspection
Original fried chicken 145 F; chicken tenders 176 F; pot pie 175 F; extra crispy chicken 160 F; grilled chicken 180 F; macaroni and cheese 177 F; mashed potatoes 165 F in hot holding equipment. All food items are held for 3 hours or less; time tracking system is in place.Walk-in cooler at 40 F. Baked bean tray 39 F; macaroni and cheese tray 40 F; pot pie filling 40 F in walk-in cooler.Walk-in freezer at 6 F.Temperature logs are filled out daily and kept.Quat santizer checked at 200 ppm concentration in 3-compartment sink.Noted hand sinks stocked and functional in all areas and in restrooms.Noted facility to be kept clean in all areas.
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5/20/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection of 5/12/2014 have been corrected.Ice build-up in walk-in freezer has been abated.Store manager has obtained WCHD's CFPM certificate #M140286 expires 6/19/2019. Facility now has two CFPMs to provide required coverage.
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7/23/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Large amount of ice forming on wall and floor below evaporative coil in walk-in freezer. Repair condensate leak to eliminate ice build-up.
- General Comments that relate to this Inspection
Crispy chicken 151 F; chicken tenders 140 F; barbeque chicken 157 F; chicken wings 154 F; pot pie 167 F; mashed potatoes 152 F macaroni and cheese 145 F in hot holding units.Walk-in cooler at 38 F. Pot pie 38 F; macaroni and cheese 37 F; baked beans 42 F ( prepared today from ingredients at ambient temperature and kept in 2 inch half pans). sliced cheese package 40 F in walk-in cooler.Cole slaw container 40 F in refrigerator.Hot held food products have holding times of 3 hours or less. Time tracking system is in place and followed.Temperatures taken and logged 3 times daily. Temperatures are ok.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink and in wiping cltoh's bucket. Test strips are available.Noted hand sinks in prep areas and in restrooms stocked and functional.Walk-in freezer at 4 F.Hand sink at front service counter not functioning; repair is on order. Other hand sink is available and close to this area. Have hand sink repaired soon.Noted facility kept clean in all areas; except for some debris build up under bag in box soda rack and shelving racks in dry storage area; ensure to clean floor more frequently in this area.One Certified Food Protection Manager currently on staff; other CFPM was recently transferred to other store. New manager will be taking a certification course soon to provide required CFPM coverage. Follow up on CFPM completion to be conducted on 6/27/2014
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5/12/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 10/10/2013 have been corrected.OIl leak on fryer was fixed but small leak is still ocurring. Manitenance staff to return shortly to fix remaining leak.Assisrtant manager will take WCHD approved ServSafe course on line and have exam proctored soon. Assistamt manager shall apply for WCHD certificate when ServSafe certifcate is obtained. Follow-up on certification to be conducted on 12/18/2013. Facility has risk category 4 and requires CFPM coverage all hours of food operations.
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11/12/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Cooking oil leaking from equipment to floor under fryers. Floor being cleaned daily and parts to fix leak on order. Ensure to stop oil leak promptly to eliminate oil spillage on floor and to prevent furtherr damage to floor tiles.
- [1] Installed; maintained
Noted leak in faucet of two compartment sink. Repair leak in faucet.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted some missing floor tiles and some broken tiles under fryers which create pooling of liquids. Repair floor tiles as needed for even floor surface for easy cleaning.
- General Comments that relate to this Inspection
Crispy chicken tenders 200 F; grilled chicken 164 F; original fried chicken 141 F in hot holding cases. Mashed potatoes 141 F; baked beans 154 F on hot food table. Original fried chicken 189 F in hot holding cabinet.Sliced american cheese 35 F in worktop regfrigerator.Macaroni and cheese 38 F; pot pies 36 F and 38 F; pans of baked beans 54 F in walk-in cooler. Initiial temperature of beans is room temperature when prepared and placed to cool in 2-inch pans in walk-in cooler. Check temprature to ensure beans cool down to 40 F within 4 hours.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink.Noted good hand washing practices of employeesNoted hand sinks in prep areas stocked with soap and paper towels; resrooms' hand sinks stocked with soap and hand dryers are operational.Temperature logs filled out 3 times per day. Temperatures observed in logs were good.
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10/10/2013 | Routine Inspection 1st | 97 |
- [1] Installed; maintained
Faucet on back handsink in need of tightening; Tighten to ensure faucet is working properly and to prevent leaks.Back handsink in need of recaulking. Recaulk handsink for easier cleanability and to prevent water damage.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed broken paper towel dispenser at back handsink. Paper towels are still available; but are more difficult to get out. Also; broken towel dispenser is hard to clean. Provide new paper towel dispenser to make paper towels easier to obtain and for easier cleanability.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed missing wall tiles by mop sink. Replace tiles for cleanability purposes and to prevent water damage.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.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 34 f-chicken 34 f-beans 39 f-mac and cheese 38 fReach in cooler 25 f-coleslaw 33 fReach in cooler 36 f-pot salad 35 fHot holding temps good-chicken 145 - 160f-mashed pot. 147 f-pot. wedges 143 f-mac and cheese 162 fNo food is cooled at days end; all leftovers are discardedObserved good good storageManager knowledgeable on proper cooking and holding temperaturesFacility overall clean and well keptQuat sanitizer buckets and sanitizer in 3 compartment sink at 200 - 400 ppmManager set to have CFPM course proctored on 12/7. Inspector needs to verify that proctor is an approved CFPM Instructor in Washoe County. Inspector will follow-up with facility regarding this matter.
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11/21/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Violation from last inspection corrected. Floor sink now draining properly.
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1/13/2012 | Routine Reinspection 1st | 100 |
- [5] Sewage and waste water disposal
Floor sink where soda line drains is clogged. Facility is draining soda line into bucket and dumping soda waste water into adjacent floor sink. This is not a long term solution. Floor sink must drain properly. Repair floor sink to prevent build-up of stagnant soda waste water.
- General Comments that relate to this Inspection
Notes: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 36 f-mac & cheese 35 f; coleslaw 39 fReach in coolers at 37 f; 36 f; 30 fWalk-in freezer at -6 fHot holding temps good-chicken 137 - 166 f; -gravy 156 f-mashed potatoes 159 f-BBQ chicken 166 fFacility also utilizes time as a control for bacterial growth in addition to temperature. Employee was able to explain process used.Sanitizer buckets/3 comp sink at 400 ppm quat. Test strips on site.Good food storage observedWalk-in cooler in deteriorating condition. Recommend installing metal flashing along sections where metal is coming apart (ie along floor by door way; along wall seams; etc).
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9/27/2011 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
One set of walk-in cooler fans not working consistently. Repair so fans work. Cooler is holding product at proper temperature.Also; replace light in walk-in cooler (non chicken area) so there is adequate lighting. Ensure light is covered.Wall in walk-in cooler in need of repair. Repair to ensure smooth; cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing/employee hygiene. Observed handwashing by several employees - good. (Handsink in chicken prep area needs faucet tightened).Discussed sick policies. Ensure employees ill with GI symptoms are excluded for at least 48 hours after symptoms stop.Hot holding temps good-gravy 147 f; chicken breast 148 f; fried chicken 155 - 187 f; mashed potatoes 162 fReach in coolers at 33 f and 36 fWalk-in cooler at 39 f-chicken 38 - 40 fGood food storageQuat sanitizer at 200 ppm. Test strips on site. Ensure buckets are changed about every two hours or more often as needed.
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10/12/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing/employee hygiene.Handwashing observed - goodWalk-in cooler at 41 f-raw chicken at 40-41 f; beans 41 fAll refer units below 40 fAll hot holding temps good-chicken 150 - 190 f; beans 165-170 f; bbq chicken 140 fTemp logs reviewed - goodQuat sanitizer at 200-300 ppmFacility overall clean and well kept
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10/20/2009 | Routine Inspection 1st | 100 |
- [1] Clean clothes; hair restraints
Observed employee with nail extensions. All food handlers must wear gloves if false nails and polish are on.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed broom and dust pan stored next to ice machine. Remove items so that when ice maker door is open it does not come in contact with the dirty broom and dust pan.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed one box of cups stored on floor.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded: Fried chicken 163-198 F; biscuits 166 F; macaroni & cheese 174 F; mashed potatoes 163 F; gravy 162 F.Quat sanitizer at 3 compartment sind 200 ppm; sanitizer buckets at 200 ppm. Reviewed with operator employee handwashing and employee sick policy. Datecoding is being utilized at facility. All handsinks properly stocked and observed good handwashing. Reviewed with operator final cook temp. of fried chicken @ 165 F.
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5/28/2008 | Routine Inspection 1st | 96 |
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