- General Comments that relate to this Inspection
No violations noted @time of inspectionAll Handsinks were clean and stockedTemps noted:Burger patties H-held @172FQuarter Pounder patties H-held @168FChicken Breast patties H-held @177FChicken Nuggets H-held @ 174FSpicy Chicken Breast patties H-held @171FAll prep surfaces were found cleanBeverage stations were cleanWalk-in Refrig. @35F - all foods well ordered and protectedWalk-in Frzr @-7F - All items stored correctlyCustomer Restrooms were clean and stockedAll condiments were <42FSanitizer buckets used throughout - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm Cl**Observed frequent Employee handwashing****CFPM Shelbi Iseman is the only CFPM attached to this business. Ms.Iseman has stated that she passed her CFPM test the very first time.
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9/10/2015 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM - Must obtain within 60 days (by 12-23-2014)
- General Comments that relate to this Inspection
Temps noted:H-held burger patties @158FH-held Chicken breast patties @161FCondiment bins were <40FChicken Nuggets @153FBBQ Chicken Breast patties @155FAll prep areas were cleanWalk-in Refrig @38FWalk-in Frzr @-1F3-comp sink tested - 100 ppm CLSanitizer Buckets tested - 100 ppm Cl*Must obtain an "assigned to this store" Certified Food Protection Manager within 60 days. Please call me @328-2680 when requirement is met.
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11/5/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedTowel dispenser has been repaired All handsinks are clean and stockedObserved good handwashing by staff during the inspectionFloors under the grill have been cleanedAll reach-in fridges are <=41F with thermometersFacility is going to install ice scoop on the outside of the ice machine to prevent cross contamination as the ice machine is usually full and the current internal scoop storage places the scoop handle near the ice
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11/1/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Hand towel dispenser on main handwash has issues with the handle becoming stuck; need to repair to facilitate proper handwashing and drying.Observed food debris and liquid in the prep fridge. Need to clean to prevent cross contamination. Recommend cleaning on a more consistent basis.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed grease pooling under the grill; need to deep clean this area to prevent vermin attraction. Recommend cleaning more often to prevent grease accumulation.
- General Comments that relate to this Inspection
Handsinks clean and stocked. Remind staff that handsinks can only be used for handwashing to prevent cross contamination.All cut veggies are rotated every 2 hours; most meat products are discarded after 30 minutes. All hot holding 151-163F3 compartment sink 200-300 ppm QuatAll fridges <=41FFreezer <=0FFood storage good
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10/28/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Cold holding units checked OK and recorded < 40 F.Hot holding temperatures recorded:Filet of fish @ 146 F; grilled chicken @ 160 F; angus beef patty @ 158 F and hamburger patty 156 F; McChicken @ 144 F and chicken nugget @ 140 F. Quat sanitizer recorded at 200 ppm at sanitizer bucket and at 3 compartment sink.Reviewed with operator employee health policy. Employees with diarrhea or vomiting must be excluded from work for 48 hours from the time of the last incident. Operators know when to call Health District when there is in increase in illnesses or foodborne illness complaints. Please declutter the storage closet and seal the junction between the soda fountain counter to the stainless steel counter to prevent food debris from accumulating in this junction. Observed good handwashing and all handsinks properly stocked with liquid soap and disposable towels. Indoor play area is disinfected every 2 hours. A blood and bodily fluid kit is available to clean and disinfect after a bodily fluid incident. Restaurant is clean and organized.
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10/23/2012 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Observed leak under soda cabinet directly under ice tea dispensers.This is a repeat violation from 03/23/11.
- General Comments that relate to this Inspection
All other violations observed corrected at time of reinspection. Thank you.Playland has a routine nightly cleaning.Discussed with operator to install a internal cold holding thermometer at Frappe machine.Reviewed with operator employees personal hygeine. No fingernail polish can be worn without gloves. All employees who handle any type of food must have nails trimmed; clean and free of nail polish. Gloves may be worn for those who have artificial nails and or polish. Only a wedding band can be worn on hands.
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4/4/2011 | Routine Reinspection 1st | 99 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed icemachine connected to soda fountain with visible bicarbonate buildup. Remove all buildup from unit to prevent possible physical contamination from falling into beverages dispensed below.
- [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.Restaurant has no Quat test strips. Discussed with operator to test Quat sanitizer daily to be at levels between 200-400 ppm.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.Observed several wet wiping cloths stored on top of countersObserved no recordable Quat sanitzer in 2 Quat sanitizer buckets. * Corrected on site.Reviewed with operator proper concentration of Quat Sanitizer to be at levels between 200-400 ppm.
- [1] Installed; maintained
Observed leak under soda cabinet and pooled liquid sitting at bottom.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed dumpster enclosure with loose garbage and clutter. Faciliity shall clean and put all garbage inside dumpster to prevent vermin attraction and harborage.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 1 bottle of spray window cleaner stored above clean equipment at 3 compartment sink.* Corrected on site.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Chicken breast @ 162 F; breaded chicken breast @ 142 F; beef patties @ 164 F and angus burgers @ 158 F.All cold holding units recorded < 40 F.Observed good handwashing. Reviewed with operator handwashing procedures and sanitizer use.Cheese is tempured for 1 hour at room temp. and than stored at room temp. for 3 more hours. Lettuce; dehydrated onion; and tomato slices are all time coded for control of microbrial growth using time code stickers and documented on a time log. Reviewed logs; all checked OK. Facility shall clean all loose debris and dust buildup in hard to reach areas of indoor play ground equipment.A reinspection will be conducted.
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3/23/2011 | Routine Inspection 1st | 88 |
- [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 lemon slicer dirty. Clean on a routine basis. Observed soft serve machine; hot fudge and caramel dispensers dirty with food debris buildup.Facility shall clean all food debris from behind unit and around unit on a daily basis to prevent possible cross contamination.Observed cabinets under soda fountain dirty. Investigate leaks in soda lines and clean all debris found underneath and behind counters/cabinet.
- General Comments that relate to this Inspection
All cold holding termperatures recorded at proper cold holding temperatures. Do provide an accurate thermometer in walk in freezer. All foods observed frozen. Hot holding temps. checked OK; all hot holding temps recorded above 140 F. Quats sanitizer @ 200 ppm. Observed good handwashing.
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1/27/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:All items corrected at time of inspection. Thank you.
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3/2/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:The following items need to be corrected:1) Seal exposed sheetrock in broom closet to provide a smooth and easily cleanable surface.2) Fix leak at handsink in back kitchen. Caulk/seal around handsink.3) Recaulk handsinks in both female and male restrooms.4) Fix broken shelf in reach in unit # 3; replace gasket at reach in unit # 3.5) Replace torn gasket at makeup table/reach in unit. 6) Fix shelf at Beverage Air reach in unit next to Point of Sales.7) Install a backflow prevention device at mop sink.8) Remove all unnecessary items from dumpster area and wash down pad of all food debris buildup. 9) Investigate and repair leak under soda fountain cabinet. Refinish shelves showing signs of rust. 10) Investigate the nuisance odor in the play structure area. Reviewed with operator disinfecting procedures for play area.OK to issue permit; OK to operate.
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1/16/2009 | Opening Inspection | 100 |
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