- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 2/5/2016 have been corrected.
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2/12/2016 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Milk refirgerator operating at 58 F ambient temperature. All TCS products were voluntarily discarded. Operator called for service and will have refrigerator serviced today. Do not restock wiith TCS food products until temeperature drops and stays below 41 F.
- [1] Installed; maintained
Clean floor sinks under drink station and under bag in box soda rack and keep these clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease and debris build up in several spots under cooking equipment; refrigerators and counters and under bag in box rack and behind CO2 tank. Grease build-up noted on floor tile grouting lines at front and back areas. Do detail cleaning of floor in these areas.Noted spill on walk-in cooler floor; dust and debris build-up under shelves in remote dry storage room. Clean floor in all areas and keep floors clean.Regrout floor tiles in areas where grouting is low to eliminate dirt and liquid build-up.
- General Comments that relate to this Inspection
Grilled chicken 175 F; fried chicken fillet 137 F; chicken nuggets 150 F; beef patties 165 F; fried fish fillet 158 F in hot holding unit.Walk-in cooler at 38 F.Walk-in freezer at - 7 F.Noted hand sinks stocked and functional.Quat sanitizer for 3-compartment sink checked at 300 ppm concentration.Chlorine sanitizer checked at 100 ppm concentration in sanitizer bucket with wiping cloths.Certificate of CFPM is posted; CFPM took course and exam in 2012. Only one CFPM employed at this time.
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2/10/2016 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/24/2015 have been corrected.
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2/27/2015 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Provide thermometer in work top refrigerator with sauces and dressings.Replalce broken thermometer in display refrigerator.
- [1] Wiping clothes: clean; use restricted
No quat sanitizer registered in two buckets with wiping cloths.Sanitizer from both buckets changed out at this time. Ensure to keep buckets at proper sanitizer concentrations. Monitor sanitizer in buckets with test strips and change at needed frequency.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted some food debris and dirt build up on floor behind freezer units at back wall and corner and under cooking equipment. Floor condition in all areas is much better overall from previous inspections.
- General Comments that relate to this Inspection
Chicken nuggets 145 F; fish fillet 149 F; beef pattie 172 F ; grilled chicken 179 F in hot holding units.Sliced cheese; lettuce and tomatoes held at ambient temperature on prep station; using time as public health control; product not used with 4 hours is discarded.Walk-in cooler at 35 F; walk-in freezer at -7 F in remote stock room.Noted hand sinks stocked and functional.Quat santizer from automated dispenser for 3-compartment sink checked at 300 ppm concentration. Quats test strips for monitoring of santizer concentrations are available.
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2/24/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Cleaning of floor has been completed.Ensure deep cleaning of floor under equipment indicated is done at least weekly; Fryers should be moved once per month for thorough cleaning of grease to prevent any future build-up and any potential attraction of vermin.
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3/25/2014 | Routine Reinspection 2nd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Cleaning of floor on areas noted on the previous inspection is in progress; not yet completed. Cleaning to be completed by 3/25/2014 per manager
- General Comments that relate to this Inspection
Other items noted on the previous routine inspection conducted on 3/13/2014 have been corrected.
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3/20/2014 | Routine Reinspection 1st | 99 |
- [1] Thermometers provided and conspicuous
Liquid tube of thermometer in worktop refrigerator is dettached and therefore not accurate; replace this thermometer.
- [1] Installed; maintained
Hand sink in back area is draining slow; service sink to keep properly drained.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Grease and debris build-up noted under fry holding station and griddles and debris build-up under in-line refrigerator and freezer and under CO2 tank in back room.Cleaning in these areas is much better that in the previous inspection; yet floor must be cleaned more frequently to keep clean and prevent potential attraction of vermin.
- General Comments that relate to this Inspection
Temperatues taken in hot holding units: chicken mcnuggets at 148 F on one tray and 129 F on other tray; these items are held for 40 minutes and discarded afterward; holding time tracked with timers; fried chicken breast 163 F; fried fish fillet 158 F; grilled chicken breast 176 F; large beef pattie 171 F.Slliced cheeses and lettuce held at room temperature on prep station; time to discard at end of 4 hours kept at prep station.Walk-in cooler at 38 F and walk-in freezer at - 9 F; these are in separate location from facility.Chlorine sanitizer in wiping cloths' buckets checked at 100 ppm concentration.Quats sanitizer for 3 compartment sink checked at 200 ppm concentration.Refrigerated display case with milk products at 42 F; set temperaure to below 40 F.Noted hand sinks stocked and functional.Noted rear exterior door of mall hallway propped open. Ensure that these doors remain closed when not in use to prevent potential entry of vermin to food court.
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3/13/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the reinspection conducted on 4/29/2013 have been corrected.Refrigerator at 32 F.
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5/1/2013 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Worktop refrigerator at 64 F; no TCS foods stored in this unit at this time. Have unit serviced to mainatin temperature below 40 F.
- [1] Wiping clothes: clean; use restricted
No chlorine registered in two wiping cloths' buckets. Change sanitizing solution every 4 hours and check sanitizer concentration with test strips to keep chlorine at 100 ppm concentration. Corrected while on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor was cleaned under equipment; but sttil more detailed cleaning needs to be donde to remove food debris along walls behind equipment and under fry basket holder unit.
- General Comments that relate to this Inspection
All iterms above must be corrected by 3/1/2013 or reinspection fees and further enforcement will apply.
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4/29/2013 | Routine Reinspection 1st | 94 |
- [1] Thermometers provided and conspicuous
Thermometer in worktop refrigerator noted to be broken. Thermometer was replaced while on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted large amoun of grease build-up on floor under griddle and fryer. Per manager oil has been leaking from equipment and is on order for repair. Clean floor under above equipment. Clean floor frequently under equipment to prevent build-up.
- General Comments that relate to this Inspection
Temperatures in hot holding units: grilled chicken breast 171 F; large beef pattie 161 F; small beef pattie 170 F; spicy chicken fillet 155 F; mcchicken fillet 151 F; chicken nugget 150 F.Sliced cheese package at 35 F in refrigerated prep table.Noted hand sinks stocked and functional.Noted proper hand wash and glove use practices of employees.Walk-in cooler at 38 F.Walk-in freezer at -8 F.Quats sanitizer tested at 200 ppm concentration at 3-compartment sink.Ensure to keep sanitizer at proper concentration in buckets with wiping cloths and change at evvery 4 hours or more often when needed.
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4/22/2013 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
The thermometer in the one door reach-in cooler (near the salad making preparation sink) is damaged and not reading correctly. Replace.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Both sanitizer bucket wipe down waters tested below required minimum concentrations for proper food contact surface sanitization (observed 100ppm @ front counter bucket and near 0ppm at back kitchen area bucket). Ensure that sanitizers are changed when dirty or as often as needed to maintain a minimum of 200ppm quatenary ammonia residual. Tested 400ppm after remake (pre-mix @ 3-compartment sink). Corrected on-site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
The upper portion of one of the two iced tea dispensing containers is bent and damaged to a significant degree not to allow the lid to fit snuggly on top of the unit. Uncovered product may become contaminated. Repair or replace the unit so that the lid securely fits the dispenser body.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The remote walk-in cooler was not inspected however operator did advise of its use.- Ensure that employees are not hanging or storing chemical spray bottles above the clean side of the 3-compartment sink dish washing area or any other food utensil area. Store all chemicals below and away from foods to prevent any potential for contamination.- All ambient and product temperatures observed were at or near regulation (reach-in #4 = 37F; sausage 160F; egg 156F; 2-door freezer #2 = 2F; Freezer #1 = 22F; cooler #1 36F; freezer #3 -5F; fry dispensing freezer -4F; chicken nugget 176F; display cooler 46F).- Observed good personal hygiene at the time of inspection.
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4/2/2012 | Routine Inspection 1st | 93 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hole in wall under back handsink. Seal hole to prevent entry of rodents/pests.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Handwashing observed - good.Discussed employee health policies. Ensure employees ill with vomitting and/or diarrhea are excluded for at least 48 hours after symptoms stop.Reach in coolers at 37 f; 38 f; 40 f; 34 fHot holding temps good-mcchicken 165 f-grilled chicken 167 f-chicken nuggets 136 f-sausage patty 157 fQuat sanitizer at 200 ppm. Ensure sanitizer is changed at least every two hours or more frequently if needed.Found facility to be clean and well kept.
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8/16/2011 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
3-COMPARTMENT SINK IS CLOGGED. MUST HAVE CLOGGED FIXED SO THAT SINKS WILL PROPERLY DRAIN. CFPM NOTICED THIS PROBLEM THIS MORNING WHEN ARRIVING TO WORK. PLUMBING COMPANY CALLED AND THEY SHOULD BE ON SITE TODAY TO REPAIR PROBLEM.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD HANDWASHING WHILE ON SITE. THEIR HANDWASHING POLICY IS TO HANDWASH EVER HOUR AND SIGN A FORM OR MORE OFTEN IF HANDS GET DIRTY.ALL HOT AND COLD HOLDING TEMPS GOOD - CHICKEN BREAST AT 150F; CHICKEN NUGGETS 142F; FISH 152F; HAMBURGER PATTIES 161F; HAM 36F; TOMATOES 38F; CINNAMON ROLLS 41F.THERMOMETERS AVAILABLE IN REFRIGERATION AND FREEZER UNITS.DISCUSSED EMPLOYEE SICK POLICY. NO INCREASE IN EMPLOYEE ILLNESS NOTED.
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9/24/2010 | Routine Inspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Gasket of freezer #2 worn and causing freezer door to not shut tightly. Replace to ensure proper seal on freezer.
- [1] Lighting provided as required; fixtures shielded
Two out of three light bulbs in walk-in freezer are out. Replace to ensure adequate lighting.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Handwashing observed.Refer units all holding below 40 F.Hot holding temps good.-Chicken nuggets 140 F; chicken breast 176 F; hamburger 155 FSanitizer bucket at 200 ppm quatFacility overall clean and well keptReplace broken thermometer in small reach in freezer.Work order has been submitted for damaged walls in storage room. Repairs set for October.Men's employee restroom missing soap. Mall is responsible for stocking restrooms. Facility must notify mall to provide soap. Ensure employees notify McDonald's management if there is an issue observed in the restroom.
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9/23/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed whole raw shell eggs stored above bagged shredded lettuce. Store all PHF; potentially hazardous foods underneath RTE; ready to eat foods.Observed raw beef patties stored above partially cooked sausage patties in reach freezer.050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Observe thermometer at Traulsen #2 unit registering 144 F. Cold holding freezer should read 0 F or lower. All food products frozen at time of inspection. Repair thermometer or provide working accurate thermometer in unit.Observed salad unit reefer in defrost mode. Advise facility to acquire thermometers to be placed inside all cold holding units to monitor cold holding @ 40 F or lower. Thermocouple reading of cooked eggs in unit cold holding @ 37.5 F.
- [1] Lighting provided as required; fixtures shielded
Observed broken light in reach in reefer display in front of registers.370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Notes:Reviewed Food Safety monitoring log book for facility. Facility temps. food products 2 times daily; once for breakfast and before lunch. Monitoring logs are performed daily. Observed final cook temp. of beef hamburgers recorded temps. between 184-194 F.Observed handwashing logs being used. Logs are kept next to automatic handsinks. All use by dates current. All chemicals properly labeled. Quat sanitizer @ 300 ppm. Reviewed with operator employee sick policy and handwashing procedures.
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5/19/2008 | Routine Inspection 1st | 95 |
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