- [2] Food protected during storage; preparation; display; service; transportation
Multiple cartons of liquid egg product in use beyond the labeled use by date (use by 7/21/15 and 6/24/15); All product was removed from use and voluntarily discarded. Ensure that all food product is used within labeled timeframes. CORRECTED
- General Comments that relate to this Inspection
Notes:Handsinks stocked; available; and used by employees -employees required to wash hands hourly -observed glove use along prep line; discussed glove policy including raw foods (blue glove use) and requirements to change between tasks -no problems noted with glove useAll equipment and food product measured within proper ranges -time being used as a control along prep line; discussed processes with no issues -all hot and cold temps were within proper ranges regardless of timeAll food product was properly stored; raw (i.e. eggs) below ready-to-eat and all product was stored off of the groundDishwasher sanitizer and sanitizer buckets measured at 100ppm bleach; test strips availableRestrooms clean; stocked; and available; designated employee breakroom and storage areaCFPMs - Angelica Maravillas ServSafe 9344888 exp. 8/4/17Clarixa Barajas-Guerrero M140831 exp. 6/17/19Maria Marquez M120641 exp. 8/14/17Uriel Marquez M130525 exp. 6/18/18Facility is generally well maintained and operated
|
7/22/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes-Dish washer sanitizer at 100 ppm chlorine.
|
9/16/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-All items stored at least 6" off the ground.-All lights properly shielded.-Walk-In 36F.-Freezer -7F.-Ice machince clean.-Ice scoop properly stored.-Three compartment sink ok.-Test stripes available.-Reach-In 38F.-Date labeling observed.-Hot holding-Hamburgers 158F.-Chicken 178F.-Chicken Nuggets 163F.-Fish 167F.-Double glove procedure for handling frozen meaats observed.-Glove use observed.-Reach-In 38F.-All lights properly shielded.
|
9/11/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Ice machine clean.-Ice scoops properly stored.-Dish washer sanitizer at 100 ppm chlorine.-Three compartment sink ok.-Test stripes available.-All items stored at least 6" off the ground.-Walk-In 38F.-Freezer -8F.-Reach-In 38F.-Date labeling observed.-Glove use observed.-Hot holding-Sausage 163F.-Eggs 145-158F.-Reach-IN 34F.-Reach-In 38F.-All lights properly shielded.
|
10/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations at time of inspection. Thank you.All handsinks properly stocked with liquid soap and sanitary disposable towels.Bathrooms observed clean and stocked.All food properly stored. Cold holding units checked OK and recorded below 40 F. Shredded lettuce; slice tomatoes; cheese; pickles and sliced onions are held at room temperature no longer than 4 hours. TIme is used as a public health control and restaurant has a time recording system in place. Hot holding temperatures recorded:Fillet of fish@ 144 F; cooked hamburger patties @ 147-152 F; chicken breast fried @ 150 F and chicken breast roasted @ 152 F and chicken nuggets @ 152 F. Ice machine is cleaned and sanitized quarterly. Garbage enclosure observed free of loose garbage.Chlorine sanitizer at dishwasher recorded at 100 ppm.Observed good handwashing. All in use equipment is cleaned once every four hours.Chemicals properly stored and labeled.Operators know when to exclude ill employees and when employees can RTW after vomiting and diarrhea incidents. Reviewed handwashing and appropriate times.
|
10/19/2012 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw shell eggs stored over ready to eat foods.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer in frappe cold holding unit.Dairy products and whip cream temped below 40 F.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Observed spoons at next to frappe machine improperly stored.* Corrected on site.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink blocked with rolling cart.* Corrected on site.
- General Comments that relate to this Inspection
Hot holding temps recorded:beef patties @ 153 F; chicken nuggets @ 154 F; fish fillet @ 169 F; egg patty @ 151 F. All cold holding unit recorded < 40 F.Observed good handwashing. Reviewed temp. logs and time logs; all checked OK.Discussed Norovirus prevention and disinfection.
|
4/1/2011 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product (Shell Eggs) stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.**Note: Corrected immediately during inspection.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Need to re-caulk areas around handsinks and toilet bases in Men's and Women's bathrooms.
- General Comments that relate to this Inspection
Handsinks fully stockedAll Reach-in Refrig. were <40FAll Reach-in Frzr's were <0FWalk-in Refrig @34FWalk-in Frzr @-6FTemps noted: McNuggets @172F; Chicken Breast @175F; Cooked Burger patties @ 156FAll Dairy currentAll Dry storage was 6" off floorCustomer restrooms clean and stocked
|
2/2/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
All handsinks properly stockedIce scoops properly storedAll chemicals stored and labeled properlyWalkin 24F; all food items properly storedAll items in walk in freezer frozen solidMilk refer 38F; all dates checked goodSalad refer 42FCrispy chicken 141FChicken strip 138FFacility clean and organized
|
1/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Reviewed facility temperature logs; all food holding temperatures and holding times checked ok.Hot-holding temperatures checked ok; chicken nuggets @ 142 degrees; chicken breast @ 154 degrees; beef patty @ 155 degrees.All handsinks and restrooms properly stocked.Main walk-in refrigeration @39 degrees; reach-in refrigeration units operating between 33 degrees and 42 degrees. Dishwasher sanitizing at 50-100ppm chlorine. All four sanitizer buckets checked ok @ 50-100ppm chlorine.Reviewed employee illness policies and discussed symtoms to be aware of.Maximum hot-hold time for most items is 20 minutes. Most products discarded after 20 minutes hot-holding.
|
1/11/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Mcdonalds Of Silverada, 1810 Silverada Blvd, Reno, NV »