- General Comments that relate to this Inspection
All violations noted on 1/14/15 inspection have been corrected.-right reach in next to line holding food at 39F and below.-all food items on line with date/time stickers-all cold holding units have thermometers-CFPM certificates posted-wiping cloths stored properly; sanitizer bucket at 100ppm chlorine-compactor fittings were replaced. No leaking noted.
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1/16/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed right reach in next to line with ambient air temperature at 50F. Cut lettuce at 49F; precooked eggs at 47F; diced onions at 45F. Per operator prepped vegetables had been placed in this morning; date stickers on bins confirm. Produce moved to walk in. Repair or replace unit to ensure food is kept at 40F or below; even during busy times. Unit may not be used until a reinspection occurs. Must be fixed by 1/16/15.
- [2] Food protected during storage; preparation; display; service; transportation
Observed inconsistant use of date/time stickers. Several bins of lettuce; cheese; prepped burittos were missing correct date/time stickers. All food kept in the temperature danger zone must be date/time marked to ensure that it is not kept in the temperature danger zone (40-140F) for more than 4 hours. Complete by 1/16/15.
- [1] Thermometers provided and conspicuous
Observed left back reach in and freezers missing thermometers.Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [3] CFPM or person in charge present; certificates posted as required
CFPM on record expired in 2014. Per operator; two employees took the class at the end of last year but never received their certificates. Contact the instructor to obtain a copy of certificate. Bring class certificate to the health department at 1001 E Ninth St; Building B; second floor between 8am - 4:30pm to register with the Washoe County Health Deptartment. Certificate must be obtained by 2/15/15.
- [1] Wiping clothes: clean; use restricted
Observed damp wiping cloths stored on counter throughout. Damp cloths must be stored in sanitizer buckets to prevent bacterial growth.Sanitizer bucket measured at 0ppm chlorine. A new bucket was preppared and measured at 100ppm chlorine. Ensure buckets are not overloaded with towels.Corrected on site.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed outside compactor area with pool of bright green liquid under hoses. Contact service provider to repair any leaks in unit. Complete by 1/21/15.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed employees washing hands-gloves in use; discussed proper glove use-cold holding ok - all products in walk in at 40F or below; freezer at 0F; salad unit at 39F; front milk fridge at 38F-hot holding good - burger at 155F; chicken at 173F-final cook temp on sausage at 190F-dairy dates good; discussed first in; first out procedures with no issues noted-food stored properly-chemicals labeled and properly stored-no thawing occurs; frozen product cooked from frozen-ice machine clean; scoop properly stored-3 compartment sink at 300ppm quat-restrooms clean and stocked-no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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1/14/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-observed employee hand washing-gloves in use for all food preparation/service-time used as control (observed sticker marking system) for sliced tomatoes; chopped lettuce and cheese -hot holding: -sausage; beef; chicken all 160F to 171F-freezers all less than 40F-raw beef and chicken cooked from frozen-discussed proper cooking temperatures with no problems noted-reach-ins all less than 40F -cheese 38F-walk-in at 37F -cheese 39F-walk-in freezer less than 0F-food and single service items stored 6" above ground-ice machine clean; scoop stored properly-three-comp. sink and wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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1/16/2014 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
Front dairy reach-in checked at 60F at time of inspection. Operator found unit unplugged - per operator; unit may have been unplugged in AM during cleaning - per operator; product out of temp. less than 4 hrs. Checked unit at the end of inspection holding at 40F - CorrectedSliced tomato; greens; and cheese held using time as control - no stickers observed on product at time of inspection - ensure sticker system is used consistently to ensure products not held out of temperature for more than 4 hrs - corrected
- [1] Thermometers provided and conspicuous
Provide therm. in back reach-in - corrected
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked; gloves in use-reach-ins all less than 40F -cheese; eggs 38F-40F-freezers less than 0F-walk-in at 38F - cheese at 40F-per operator; all meats cooked from frozen state-ice machine clean; scoops stored properly-3-comp. sink used for wash; rinse; sanitize-chemical test kits available-wiping cloth sanitizer buckets at 200 ppm quat-food and single service items stored 6" above ground-restrooms stocked and clean-chemicals labeled and stored properly-discussed employee health - ensure ill employees with vomiting and /or diarrhea are excluded for 48 hours after last symptom.*Operator has ServSafe certificate; but must obtain WCHD CFPM certificate by 8/21/13
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8/15/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f. All food product stored properly. Canadian ham 38 f. Freezer @ 0 f. All food products frozen. Reach in units in facility 38 -40 f. Dairy products have current dates. Salad dated and labeled. Chicken Freezer @ 0 f. All food products frozen. Hamburger freezer 0 f. All food products frozen. Hot holding: sausage 160 f; Eggs 165 f. Chicken 150 f; Hamburger 148 f. Handsinks stocked properly with soap and p-towels.Ice Machine clean and scoop ok.Ice bin clean and scoop clean.Dry storage clean.Floors - ok.Observed proper food prep and handwashing onsite.
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12/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Walk in cooler @ 40 f. All food products stored properly. Freezer @ 0 f. All food products frozen.Reach in cooler @ 40 f. Salads labeled and dated. Freezer @ 0 f. All food frozen. Hot holding: Sausage 152 f; Eggs 160 f; Ham 146 f.Ice bins and machine clean. Scoops stored properly.Mop sink room - clean and organized.Equipment; fryers; handles; counters; and floors clean.Make up area for sandwiches clean and utensils stored properlyHandsink stocked properly w/ soap & p-towels. 3 compartment sink operational. Sprayer in good condition.**Customer area clean and well maintained.**Observed proper food prep and proper handwashing onsite.**
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12/15/2011 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
3 Compartment sink faucet still leaking. Repair leak by 11/8/10.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Above handsink; 3 compartment sink; and mop sink caulking has been applied. The caulking is rough and not a smooth surface. Caulking used was the wrong caulking. Caulking used was not rated for sinks and plumbing. Remove caulking and re apply to make surface smooth easily cleanable. Correct by 11/8/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Facility has been cleaned and sanitized.
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11/5/2010 | Routine Reinspection 1st | 98 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed the manager replacing ceiling panels in facility when food operation was occuring. Told manager ceiling panel repalcement needs to stop. Food and non food contact surfaces were contaminated with construction debris. Manager immediatley began cleaning area wherre contamination occured. No food was contaminated during this process. Ceiling panel replacement and construction will need to began after food operation or area being worked on must be sealed where no debris will harm food or operation. Corrected onsite.Observed dirty utensil storage tray. Tray was immediatley taken to 3 compartment sink and cleaned and santized with utensils. All utensils and storage must be cleaned and sanitzed on regular basis. Correct onsite.
- [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 on bottoms of reach in coolers dirty with food debris. All surface inside reach in coolers must be cleaned on regular basis to prevent croos contamination issues and to maintain sanitary conditions. Correct by 11/5/10.Observed food debris on top of ice bin - clean lid of ice bin to prevent cross contamination of ice. Correct by 11/3/10.
- [1] Installed; maintained
3 Compartment sink leaking water out of cold water turn on handle. Repair leak by 11/5/10. Top of handsink apply caulking to seal bak of handsink to wall. Correct by 11/5/10. Top of 3 compartment sink apply new caulking to top of sink. Caulking is not in good condtion and discolored black (potential mold). Correct by 11/5/10.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.In back of mop sink in back of chemical storage gap in wall - seal gap to prevent vermin entry and harborage. Correct by 11/5/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in 40 f. All food product stored properly. Canadian ham 38 f. Freezer @ 0 f. All food products frozen. Reach in units in facility 38 -40 f. Dairy products have current dates. Salad dated and labeled. Chicken Freezer @ 0 f. All food products frozen. Hamburger freezer 0 f. All food products frozen. Hot holding: sausage 160 f; Eggs 165 f. Mcgriddle 164 f.Handsinks stocked properly with soap and p-towels.Ice Machine clean and scoop ok.Ice bin clean and scoop clean.Dry storage clean.Floors - ok.
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11/3/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Hot Holding: sausage 145 f; chix 150 f; eggs 155 f.Walk in 38 f; All food products stored properly.Freezer @ 0 f; All food frozen. All food stored properly.All reach ins @ 40 f; All small freezers @ 0f ; all food frozen.All counters; floors; walls; handles clean.Handsinks stocked properly and accessible.Ice machine and bins clean. Scoops stored properly and holders clean.Dry storage clean and organized.Items discussed w/ Chris & Mary: Handwash policy; temperature policies; sick employee policy.
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11/9/2009 | Routine Inspection 1st | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Large Walk in Refrigerator fan guard and fan are missing replace to ensure proper cooling.Spoke w/ Richard Pelton he said a new fan and fan guard are on order and will be replaced as soon as the fan comes in.
- General Comments that relate to this Inspection
Opening Inspection:All Handsinks stocked properly w/ soap & p-towels and accessible.Small Freezer unit @ 38 f. Large Walk in @ 38 f.Large Walk in Freezer @ 0 f; All food frozen.All Reach units @ 38 f.Hot Holding Units: Eggs @ 160 f; Sausages 167 f; Ham 170 f.Hashbrowns @ 165 f.Ice machine clean scoop stored properly.Counters and floors clean. Dry storage clean and food products stored correctly.
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2/2/2009 | Opening Inspection | 100 |
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