- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 1/16/2015 have been corrected.
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1/21/2015 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No quat test strips found in facility. Obtain and keep test strips available for quat sanitizer monitoring for proper concentrations.
- [1] Installed; maintained
Noted grease build-up in floor sink for dish machine. Clean floor sink more frequently to keep it clean.
- General Comments that relate to this Inspection
Large beef patties 173 F; small beef patie 177 F; grilled onions 177 F; chikcen nuggets 147 F; fish fillet 141 F in hot holding units.Walk-in cooler at 38 F. Scrambled egg package 37 F; sliced american cheese 38 F; sliced canadian bacon 38 F in walk-in cooler.Walk-in freezer at 0 F.Dish machine chlorine concentration checked at 100 ppm and temperature at 115 F after 4 cycles; dish machine had not been used today and temperature was rising each cycle. Ensure that temperature reaches 120 F minimum before loading with kitchen wares.Quat sanitizer from automated sanitizer dispenser for 3-compartment sink checked at 400 ppm concentration.Chlorine sanitizer in wiping cloths' bucket checked at 100 ppm concentration.Noted hand sinks stocked and functional in prep areas and in resrtrooms.2 hour holding time being properly tracked for sliced cheeses; sliced tomatoes and shredded lettuce held at ambient temperature on prep station.Noted facility to be clean in all areas.
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1/16/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 1/22/2014 have been corrected.Manager will have floor cleaned on frequent scheduled basis from now on to prevent any future build-up under equipment.
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1/29/2014 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometer for the packaged apple refrigerator is broken. Thermometer not provided in milk refrigerator or ice blended products refrigerator. No thermometer provided in the pattie freezer or the breakfast product freezer. Provide one thermometer in each of the above refigerators and freezers.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Spilled grease and food debris build-up noted on floor under fryers and french fry holding unit and under griddles. Trash build-up noted under ice bin and counter at drive through area. Floor cleaned under ice bin and counter at this time. Ensure to clean floor more frequently under equipment to pevent build-up.
- General Comments that relate to this Inspection
Fish fillet 141 F; frilled chicken breast 169 F; fried breaded chicken breast 150 F; large beef pattie 159 F; small beef pattie 164 F in hot holding units.Sliced cheese; shredded lettuce and slice tomatoes held at ambient temperature for not more than 2 hours. Time tracking kept on board at prep station.Wal-in cooler at 35 F; Canadian bacon package 38 F in walk-in cooler.Walk-in freezer at -2 F.Dish washer sanitizer checked at 100 ppm chlorine concentration.Quats sanitizer checked at 200 ppm concnetration in 3-compartment sink.Sanitizer bucket with wiping cloths checked at 100 ppm chlorine concentration.Noted hand sink in prep areas and in restrooms stocked and functional.
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1/22/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/25/2013 have been corrected.Dish washer's chlorine sanitizer checked at 100 ppm concentration.Quats sanitizerr checked at 200 ppm concentration in 3-compartment sink.
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4/30/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine registered in dish washer. Noted container of rinse aid for dish washer empty; chlorine and detergent conatiners were full. Rinse aid container changed and company called to service dish washer at this time. Do not use dish washer until serviced to dispense chlorine sanitizer at 50 to 100 ppm concentration. Use 3-compartment sink to sanitze utenslis in mean time.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted grease build-up on floor under griddles and fryers. Noted trash and debris build-up on floor under equipment in drive thorugh station and under self-service drink station along wall base. Noted derbis build-up on walk-in freezer floor under shelving racks on right side of door. Noted soda syrup leaking from bag in box. leak being contained in pan on floor and some syrup spilled on floor.Clean floor in all above areas and clean floor on more frequent scheduled basis to prevent build-up in all these areas.
- General Comments that relate to this Inspection
Temperatures taken on hot holding units: large beef pattie 174 F; small beef pattie 170 F; spicy chicken fillet 170 F; chicken nugget 158 F; grilled chicken breast 177 F; grilled mushrooms 172 F.Walk-in cooler at 34 F. Walk-in freezer at -5 F.All refrigerated equipment at 40 F or below.Noted hand sinks in prep areas and in restrooms stocked and functional. Fix paper towel dispenser at back area so paper is easily dispensed.
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4/25/2013 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
There is visible mold accumulation on the drop chute of the ice machine. Clean and maintain clean. Clean at a frequency to prevent this buildup. (Corrected on-site)
- [1] Non-food contact surfaces of equipment and utensils clean
Accumulation of dry syrup buildup on the inside cabinet under the katsup dispenser. Clean and maintain clean to prevent insect attraction. (Corrected on-site)
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Repair; replace or remove the non-working shake machine; the non-working chest freezer and the non-working slot on the hot holding tray warmer. Do not use the hot holding slot until repaired.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS:- Observed a broken thermometer in the one door reach-in cooler under the capuccino machine. Check thermometers on a daily basis to ensure proper operation of equipment. Replace any thermometers whcih are illegible; broken or missing. Corrected on-site.- Observed some flies in the kitchen and dining room area. They may be entering the drive-thru when the window is open. Consult with your PCO for treatment options and methods to prevent insect entry (fly fans; etc.) in addition to what is already being implemented (u.v. stations; etc.).- All food product and ambient holding temperatures were at or near that required by regulation (display reach-in 40F; undercounter make line 36F; salad reach-in 38F; walk in 36F; walk in freezer -5F; fry freezer -5F; reach-in freeer 2F; freezer at cook line -2F; hamburger 156F; 143F; 136F; fish 146F; chicken 165F; 161F; nuggets 146F; angus beef 163F).- High temperature sanitizing dish machine observed 184F at the jacket rinse water; sanitizing wipe down bucket water 100ppm bleach with test strips available.
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8/28/2012 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
There is a large accumulation of syrup on the shelf in the cabinet below the customer self serve soda machine. There may be a leak in the unit. Repair if needed; clean and maintain clean. (Corrected on-site)
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- The hot water supply was removed from the small food (veg.) preparation sink. Be advised that hot water is necessary for the proper cleaning of the sink even though only cold water is used at the sink to wash vegetables. Please contact this agency in the future whenever you consider removing; adding or otherwise altering the equpment or plumbing integral to the building. Currently operator used hot water from the 3-compartment sink and transports via bucket to clean this food preparation sink where the hot water supply has been removed. This may have created an inefficiency in the standard operating procedures of the facility.- The dish machine tested 169F internal sanitizing temperature at the dish (162F or higher required). The external jacket thermometer was not indicating 180F or higher and appears to be out of calibration. Repair; replace or recalibrate this thermometer.- Ensure that all coolers and freezers have internal thermometers that are easily identified by sight (e.g. small 1 door reach-in freezer).- All product temperatures observed were at or near regulation (e.g. 2 door stacked egg and toppings unit ambient 40F; sliced tomato 44F within the same unit; beef 169F; chicken 168F; fish 148F; dessert reach in 32F ambient; 2 door reach-in freezer 7F; walk ins -3F; 38F).- All hand washing stations were stocked and operational. Observed good employee hygiene at the time of inspection.
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5/5/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:- No violations observed at the time of inspection- All temperatures were within regulation (Sausage hot hold 166F; ham hot hold 148F; egg hot hold 162F; breakfast burrito cold hold 42F).- Ensure that employees wash hands prior to using hand sanitizer. Hand sanitizer may not be used in place of hand washing. Observed good employee hygiene at the time of inspection. All hand washing stations were stocked; accessible and operational.- Ensure that wiping cloths are changed out frequently and stored in sanitizer water when not being used. Recommend keeping smaller containers of sanitizer buckets at the individual stations where the cloths are used the most.- Keep sanitizers and all other chemicals on lowest shelves to prevent potential for contamination.
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3/19/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Handles and tops of doors on soda machine cabinet are sticky - Clean and maintain clean. Clean the syrup spill inside the cabinetry under the tea dispensing area.
- General Comments that relate to this Inspection
NOTES:1) Ensure that expired product is not used. Check product dates frequently in order to use or remove product before it reaches expiration.2) When usign chemical sanitizers; make product up according to labeling instructions as some products will vary.3) All temperatures checked were within regulation (cooked sausage - ~195F; hot hold sausage ~176F)
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8/25/2009 | Routine Inspection 1st | 99 |
- [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 1 box of cups stored on floor of office. Observed plastic spoons stored incorrectly on line at drive-thru. Store handles facing outward to prevent possible cross contamination. * Both corrected on site.
- General Comments that relate to this Inspection
Notes:Reviewed with operator temp. logs and employee handwashing logs. All cold holding units (reach in reefers) between 20-40 F. Reach in freezers between - 9 F - 0 F. All chemicals properly labeled. All handsinks properly stocked. Observed good handwashing amongst employees. Hot holding temps. recorded:hamburgers between 154 - 167 F; chicken nuggets @ 148 F. Final cook temp of chicken patty @ 187 F. Facility is clean and organized. Items to consider that are not violations:1) Store all chemicals in chemical closet off floor to provide access to floor cleaning inside closet.2) Replace missing leg on reach in reefer at front of registers. * Work order in place. Currently a rock holds up one side of reefer.
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10/24/2008 | Routine Inspection 1st | 99 |
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