- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing. Handwashing observed - goodFacility already has "no bare hand contact" policyDiscussed 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 38 f-eggs 39 f; canadian bacon 41 f; pancakes 41 fWalk-in freezer 8 fReach in cooler 36 f-cut tomatoes 38 fReach in freezers at 8 f; 5.4 f; 10 fTemp/cook logs reviewed - goodQuat san for 3 comp sink at 400 ppmSan buckets at 100 ppm chlorine - test strips available*Maint Note - appears soda well under soda dispeners is draining slowly. Investigate. - Corrected.
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7/6/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed missing thermometer in front cold-holding unit. Chocolate milk temped @ 37F. Corrected on site.
- General Comments that relate to this Inspection
General Notes:Reviewed temp logs with operator. Hand sinks properly stocked. Observed good hand washing by all employees. Quat sanitizer @ 3 compartment sink @ 200 ppm. Test strips on site. Discussed glove use policy and employee illness policy. Hot holding unit OK. Temped Beef @ 154F-165F; Grilled Onions @ 155F; Chicken @ 143F-154F. Reach in fridge @ 32F; Freezer @ -19F. All food properly stored. Walk-in @ 38F. Recommend removing old rebar from premises as not longer used in business operations. Recommend cleaning ketchup dispenser more frequently.
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3/17/2014 | Routine Inspection 1st | 99 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Two wall penetrations need to be sealed. Underneath the back hand sink; a capped drain line penetration needs to be covered. In front area near shake machine; and exposed electrical mount box should be covered and sealed. Seal penetrations to allow for easier cleaning and prevent potential pest access.
- General Comments that relate to this Inspection
Hand sinks stocked-pre mixed temperature adequate-hand washing observedHot holding temperatures ok-chx @ 150F; beef @ 160F-products discarded if not used after short time periodWalk in @ 40F-raw eggs stored on bottom shelfFreezer okIce machine cleanScoops stored correctlyChemicals stored separately from food product3 compartment sink @ 200ppm quatTest strips available**One refrigerator was down and scheduled for repair. No food stored in unit. Unit must hold 40F or below before any food is stored in it.**Overall facility clean. A little bit of cleaning behind soda box rack is needed for floor.*Reminded operator that CFM was expiring later this year. List of instructors offered.
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1/30/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Handsinks clean and stocked Ice scoop storage goodAll reach-in/walk-in fridges <=41FAll food expiration dates currentWalk-in fridge <=32FBeef pattie 141FChicken strips 148FSanitizer bucket 200 ppm Quat General cleanliness good Recommendation(s): If the ice machine in the back is continuously full to the brim; the ice scoop should be stored outside the machine and not in the holster to reduce the probability of hand contact. I would recommend putting thermometers in all fridge and freezer unit even if they have digital; external thermometers in case they fail.
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5/18/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig @39FWalk-in Frzr @-1FTemps noted: FiletoFish @157F; B-Mac patty @171F; Chicken Breast patty @177F; Chicken Nuggets @151FAll dry goods stored 6" off floorBeverage center cleanObserved frequent handwashing3-comp sink used for utensils - tested - 100 ppm Cl
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5/27/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @37FWalk-in Frzr @1FReach-in Refrig. were all <40FTemps noted: McChicken patties@153F; 1/4# patties @156F; Chicken Nuggets @162F; Filet Fish patties @165FDry good storage OK3-comp sink used for utensils - tested - 100 ppm Cl
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5/24/2010 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Mark all food containers as to contents
- General Comments that relate to this Inspection
All handsinks were fully stockedAll reach-in refrig. were <40FReach-in Frzr @-2FWalk-in refrig. @34FWalk-in Frzr @-7FTemps noted: Chicken nuggets 154F; crispy chicken breast 173F; Cooked beef patties @ 188FDry goods storage 6" off floor**Observed frequent handwashing - Thank You !!!!!
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6/25/2009 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor of freezer. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Storing pitcher in hand sink. Keep hand sink available for hand washing at all times.
- General Comments that relate to this Inspection
Notes:-Reach-In 32F.-Reach-In 35F.-Freezer -18F.-Both hand sinks properly stocked.-Hot Holding -Fish 149-154F. -Chicken 152-163F. -Hamburger 161- 167F.-Freezer -19F.-Mop sink OK.-All chemicals properly labeled and stored.-All lights properly shielded.-Walk-In 37F.-Walk-In Freezer 0F.
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7/2/2008 | Routine Inspection 1st | 95 |
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