- [2] Food protected during storage; preparation; display; service; transportation
-Observed cold holding items out of temperature. Tomato 54F; onion 63F. Facility was using time as a control and had the throw away time listed; but had gotten busy and hadn't had time. Product was changed out during the inspection. Tomato 36F; onion 39F.-Observed items in the walk in cooler out of temperature. Walk in cooler at 40F. Per manager employees were in and out of the cooler often during the day. Lettuce 54F; cheese 48F; canadian bacon 53F. Canadian bacon was discarded; eggs 31F. Ensure walk in cooler is maintaining product temperatures at 41F or below by 10/12/15.
- [2] Handling of food; ice; minimized
-Observed ice machine in the back area with pink mold like build up. Ensure ice in the machine is discarded and the machine is cleaned and sanitized by 10/12/15. -Observed scoop being stored in the ice. Ensure ice scoop is stored with the handle out of the product to prevent contamination. Corrected during inspection.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Observed good hand washing and good glove use.-Hot holding temperatures good. Grilled chicken 140F; breaded chicken 191F; hamburger 161F; fish 156F.-Walk in freezer at 5F. All product frozen and stored properly.-Reach in cooler at 42F. Salsa 39F.-Reach in freezer at 0F. All product frozen.-Observed good food storage and good chemical storage.-3 compartment sink at 300 ppm Quat.-PCO is Ecolab on a monthly basis. No signs of pests or vermin. In addition to the CFPM listed above the following individuals also have CFPM certificates:Maribel Garcia - CastilloM13053606/18/18Edgar HerreraM14084306/17/19Carla DelValleM11040405/17/16Per manager no employees have taken a CFPM exam and failed the exam within the past year.
|
10/9/2015 | Routine Inspection 1st | 96 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at front handsink. Ensure handsinks are stocked for proper handwashing. Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floor/floor sink behind ice cream machine in need of cleaning. Clean more often.
- General Comments that relate to this Inspection
Notes:Other handsink properly stockedDiscussed 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 40 f-ham 40 f-cheese 41 fReach in cooler at 40 f-corn/bean mix 39 fHot holding temps good-chicken nuggets 148 f-grilled chicken 156 f-hamburger patty 151 fSanitizer buckets at 100 ppm chlorineSanitizer in three compartment sink at 400 ppm quat.Test strips availableFacility overall clean and well kept
|
11/7/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms 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 40 f-cheese 39 fWalk-in freezer at -2 fReach in coolers all 40 f or lessHot holding temps good-hamburger 157 f-spicy chicken 161 f-mcchicken 143 fDiscussed final cook temps. Operator knowledgeable of required temperatures. Final cook temp of hamburger measured at 165 fTemps taken and recorded two times daily.Sanitizer buckets at 100 ppm chlorine.Sanitizer in three compartment sink at 200-400 ppm quat.Quat and chlorine test stips on site.Facility overall clean and well kept.
|
7/18/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/3/2012 have been corrected.Chlorine concentration checked at 50 ppm and 100 ppm in sanitizer buckets with wiping cloths; ok. Must keep between 50 ppm and 200 ppm.Quats sanitizer in 3-compartment sink checked at 400 ppm. ok; must be at 200 ppm to 400 ppm.New thermometer provided inside walk-in cooler at 34 F.
|
4/10/2012 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Walk-in cooler's digital built-thermometer and hanging thermometer inside not accurate. Provide one thermometer in walk-in cooler that is accurate for monitoring of temperature inside.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Noted ice scoop in ice machine with handle broken off. Replace scoop to provide handle for scoop to keep hands off of ice.
- [1] Wiping clothes: clean; use restricted
Chlorine sanitizer not registered with test strips in two sanitizer buckets with wiping cloths; sanitizing solution was cloudy in both buckets. Must change sanitzing solution more frequently to keep at proper chlorine concentration and keep solution clean. Sanitizing solution changed at this time and chlorine checked at 100 ppm in both buckets. Monitor sanitizing solution with test strips to verify proper chlorine concentrations.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor underneath self-service soda dispenser's counter to remove debris and cup lids packages from floor.Clean floor under front service equipment to remove fallen cups and trash from floor.
- General Comments that relate to this Inspection
Temperatures taken in hot holding units: small beef pattie 167 F; large beef pattie 168 F; fried fish fillet 172 F; fried chicken breast 153 F; grilled chicken breast 164 F.Final cooking temperature for small beef patties at 172 F to 174 F.Temperatures taken in walk-in cooler: canadian bacon package 40 F; cooked egg package 31 F; sliced american cheese package 38 F.Dates on food products chcked were current.Noted hand sinks in prep areas stocked and functional.Two hour holding time for vegetables and cheese kept at room temperature; products not used at end of two hours are discarded. Time tracking done on each product.
|
4/3/2012 | Routine Inspection 1st | 95 |
- SECTION XVI: GENERAL COMMENTS
The items noted on the previous inspection conducted o0n 4/11/2011 have been corrected.Clean and sanitize ice machine's interior on frequent scheduled basis from now to prevent mold build-up in future.
|
4/25/2011 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Noted thermometer in two freezer untis to be broken; replace broken thermometers.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted mold build-up inside ice machine. Clean and sanitize ice machine frequently to prevent mold build-up.
- SECTION XVI: GENERAL COMMENTS
Temperatures taken in hot holding units: chicken strips 141 F; small beef pattie 162 F; large beef pattie 161 F; grilled chicken breast 165 F; fried chicken breast 180 F; chciken nuggets 155 F.Walk-in cooler at 39 F. Sliced cheese package at 41 F in walk-in cooler.Noted hand sinks stocked and functional.Chlorine sanitizer checked at 100 ppm in sanitizer bucket with wiping cloths.
|
4/11/2011 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- General Comments that relate to this Inspection
product temperatures taken in hot holding units: chicken nuggets 156 F; beef pattie 162 F; fish fillet 154 F; grilled chicken breast 175 F.Swiss cheese at 36 in prep cooler.Walk-in cooler at 37 F. swiss cheese 37 F; ham packake at 39 F in walk-in cooler.Quats concentration tested at 300 ppm in 3-compartment sink.Chlorine concentration at 100 ppm in bucket with wiping cloths.Noted hand sinks stocked and functional.
|
3/12/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Refrigerator was serviced; thermoter reading 37 F.Sanitizer buckets with wiping cloths tested at 100 ppm chlorine concentration. Sanitizer is now being changed at least every 4 hours.CFPM Martha Telles has applied for duplicate certificate at WCHD. Post certificate upon receipt.Ice machine removed from establishment for repairs.
|
3/30/2009 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Thermometer in refrigerator with milk and yogurt products at sales counter reading 50 F. Service this unit to keep product temperature at 40 F or below.
- [1] Wiping clothes: clean; use restricted
No chlorine registered in two buckets of sanitizer with wiping cloths; water was dirty. Sanitizer changed at this time; chlorine concentration tested at 100 ppm; repeat violation from previous in spection. Monitor sanitizer to keep at proper concentration; change sanitizer every 4 hours or more often as needed.
- General Comments that relate to this Inspection
Ice machine was removed from establishment.Hanging thermometer provided for walk-in cooler and freezer.Walk-in cooler at 40 F and freeezer at 2 F.Reinpection fees for additional reinspection and further enforcement actions will apply if itmes above are not corrected by 3/26/09 reinspection.
|
3/25/2009 | Routine Reinspection 1st | 95 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean and sanitize ice machine's interior to keepo free of slime build up.
- [1] Wiping clothes: clean; use restricted
Chlorine sanitizer not registered with test papers in two buckets with wiping cloths. Chlorine sanitizer mixed into buckets and concentration tested at 100 ppm at this time.
- [1] Installed; maintained
Floor sink under self-service beverage counter is dirty. Clean floor sink.
- General Comments that relate to this Inspection
Temperatures taken in hot holding unit: chicken breast 176; fried chicken fillet 168 F; beef pattie 175 F.Walk-in cooler's temperature checked at 40 F; freezer at 0 F. Provide thermometers for both these units; outside-mounted thermometers are indicating inaccurate themperatures.Hand sinks found stocked and functional.Proper employee hand wash practices observed.CFPM: Martha Telles; certificate not kept on site. Keep certificate posted; apply for duplicate certificate if certicate is not found.
|
3/17/2009 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Opening inspection:Walk in @ 38 f.Freezer @ 0 f.Reach in units @ 38 f. All handsinks operational and stocked properly. All drain properly into floor sinks.Ice machine clean and drain properly to floor sinks.Slushee machine has been repaired no leaks from inside machine. Dry storage clean and organized.
|
12/19/2008 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Mcdonald's Of Spanish Springs, 5065 Pyramid Way, Sparks, NV »