- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/18/2015 have been corrected.Time lables are now being used on all food products held at ambient temperature; time used as public health control.
|
3/25/2015 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Noted coffee rerfigerator and yogurt refrigerator lacking thermometer; Provide these units with thermometer.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Noted liquid pooling in bottom of coffee refrigerator.Clean bottom of refrigerator periodically to keep interior clean and dry.
- [1] Wiping clothes: clean; use restricted
Chlorine sanitizer in wiping cloths' bucket checked at less than 50 ppm concentration at front counter. Sanitizer changed at this time and checked at 100 ppm. Ensure to keep sanitizer in buckets at 50 to 100 ppm concnetration at all times.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted light amount of grease build up under griddles and fryers; trash and dirt build-up behind and under drink and drive through stations' equipment and some dirt build-up under ice machine.Clean floor under above equipment on frequent scheduled basis to keep floor clean.
- General Comments that relate to this Inspection
Large beef pattie 175 F; small beef pattie 160 F; grilled onions 172 F; chicken nuggets 157 F; fried chicken breast 168 F; grilled chicken breast 166 F and 168 F; fried fish fillet 157 F in hot holding units.Walk-in cooler at 37 F. canadian bacon 37 F; shreddded cheese 38 F in walk-in cooler.Walk-in freezer at 15 F. Keep at 10 F or below.Dish washer checked at 121 F and 50 ppm chlorine concnetration.TCS food product held at ambient temperature on prep station have a 2 hour hold time; time was not being properly written on some of the products; and was done at this time. Ensure to write time on all TCS food containers as they are set out on table.Chlorine sanitizer in wiping cloths bucket in back area checked at 50 ppm concentration.Noted hand sinks stocked and functional in prep areas and restrooms.One floor sink in drink station remains to be relocated and drain pipes to be re-routed for proper drainage into the relocated floor sink; this is part of remodel work in progress and almost completed. Discussed with contractor regarding proper location for easy access for cleaning and maintenance of floor sink.
|
3/18/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the previuos routine inspection conducted on 3/10/2014 have been corrected.Continue cleaning of floor under equipment on frequent scheduled basis to prevent future build-up there.Chloirine sanitzer packets are on order and will be delivered on 3/16/14 to replace quats sanitizer for wiping cloths' buckets.Trash compactor enclosure wil be serviced for cleaning by 3/30/14.
|
3/14/2014 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Ambient temperature of milk refrigerator at 47 F. Have unit serviced to keep temperature at below 40 F. Serivce staff called at this time to service the unit.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Trash build-up noted under equipment at back of Coffee station. Debris build-up noted under worktop freezer and adjacent table. Grease build up from leak noted under south side griddle. Clean floor more fequently under the above equipment to keep floors clean.
- General Comments that relate to this Inspection
Temperatures in hot holding units: spicy fried chicken 153 F; small patties 152 F; chicken nuggets 147 F; fish fillet 152 F; crispy fried chicken 139 F.Sliced cheese on table at ambient temperature are kept for no longer than 4 hours; time as public health control procedure in place.Walk-in cooler at 31 F. Walk-in freezer at -10 F.Dish washer at 120 F and 100 ppm chlorine concentration. Dish washer sanitizer checked daily.Quats sanitizer in 3-compartment sink at 200 ppm concentration. Sanitizer is dispensed from wall mounted pre-mix dispenser. Quats sanitizer not registered in two wiping cloths' buckets. Buckets were emptied and refilled from automated dispenser and sanitzer checked at about 100 ppm concentration. Follow up with corporation to set up a procedure to ensure that sanitzer in buckets registers 200 ppm with test strips.Noted hand sinks stocked and functional.Dumpster enclosure will need to be sechduled for cleaning soon. Liquid waste puddle on ground coming from trash compactor needs to be absorbed to eliminate potential attraction of vermin.
|
3/10/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
New dish waher installed on 4/19/2013. Dish washer operating at 120 F and 100 ppm chlorine concnetration.Trash compactor's leak has been sealed.
|
4/22/2013 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Dish washer serviced by service company rep at time of previous inspection; Dish washer still not operating properly; sanitizer being manually activated on each load; Per manager; will stop using dish washer until replaced; plans on having a new dish washer installed within 30 days; will use only 3-compartment sink in mean time.Cleaning of floor areas noted on the previous inspection was done; manager plans on having floors steam cleaned for deeper cleaning soon. The trash enclosure was steamed cleaned. Noted a leak in trash compactor creating liquid waste run off on floor. Manger will call waste management to fix leak in compactor.
|
3/15/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Noted thermometer forr one refrigerator in cafe station to be broken; replace thermometer for this refrigerator.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish washer not properly operating. Operating only on wash. Servide company contacted at this time and will be shortly to have dish washe roperating all cylces for wash rinse and sanitize. Do not use dish washer until properly operating; use only 3-compartment sink in the mean time.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted heavy build-up of cream from splashing on cream dispenser. Clean dispenser more frequently.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted paper towel dispenser for front area hand sink to be empty. DIspenser provided with paper towel roll at this time. Ensure to keep hand sinks strocked at all times.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted buid-up of grease and trash at and dirty standing water in trash enclosure. Clean trash enclosure floor.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor more frequently in all the following areas to keep floor clean: noted heavy build-up of grease and food debris on floor under all equipment along wall where fryers located; build -up of grease and debris on floor under gridldles; trash build-up from cups; lids and other articles on floor under equipment in cafe station and drive through station; food debris and grease build-up on walk-in cooler and freezer floor under shelving racks.
- General Comments that relate to this Inspection
Walk-in cooler at 37 F. Walk-in freezer at -2 F.Product temperatures taken on hot holding equipment: grilled chicken breast 169 F; large beef pattie 170 F; crispy chicken 140 F; chicken nugget 158 F; spicy chicken 165 F; grilled onions 172 F.Chlorine concnetration checked at 200 ppm in two sanitizer buclkets with wiping cloths.Quats concentration checked at 400 ppm in 3-compartment sink.Noted restroom hand sinks stocked and functional.Noted other hand sink at back area stocked and functional.
|
3/8/2013 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 1-30-2012) have been corrected.
|
2/6/2012 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
There is a visible buildup of mold on the drop chute of the ice machine - Wash; rinse and sanitize this equipment on a frequent enough basis to prevent this buildup.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
The dish washing machine is currently not operational. Employees are washing; rinsing and sanitizing in the small 3 compartment sink adjacent to the dish machine. Repair or replace the dish machine and maintain in working condition.
- [1] Storage; handling of clean equipment / utensils
Observed the operator change the dirty water for the oatmeal stir spoons however the cup and spoons were not changed. Be advised that the water; spoons and cup must be changed every couple of hours with clean and sanitized utensils to prevent buildup on the utensils. Do not exceed 4 hours.
- [1] Installed; maintained
The hot water supply to the hand sink at the cook line area had been turned off at the wall due to a constant running/leaking faucet. Repair or replace the hot water valve so that the valve shuts off the water completely and to prevent employees from turning off the equipment and failing to wash hands as required.
- [1] Lighting provided as required; fixtures shielded
Two overhead light bulbs are out in the walk-in freezer - Repair/replace.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The breakfast burritos may not be kept out at room temperature unless there is a written policy and the product is marked to be discarded no longer than four hours after placing out of temperature control. Keep these items refrigerated until a written policy has been developed and instituted (similar to what is already being done for the food and condiment items at the make line).- The sanitizer bucket water tested ~200ppm chlorine residual. Be advised that too much chemical may result in damage to employee skin; clothing and/or equipment. It may also leave a residual on the equipment which could potentially contaminate food items. Makeup and maintain chlorine based sanitizer at 50-100ppm. Corrected on-site.- Food product temperatures observed were at or near regulation (walk-ins 33F; -9F; reach-in 32F; reach-in freezer 26F; overhead cabinet freezer 16F; whip cream cooler 44F; McCaffe cooler 42F; beef patty 157F; 163F; sliced tomato 48F; chicken 147F; 159F; sausage 173F).
|
1/30/2012 | Routine Inspection 1st | 93 |
- [1] Thermometers provided and conspicuous
Install thermometers where missing (in the french fry freezer and in the pre-made shake reach in freezer).
- [1] Installed; maintained
Parts on order for the repair of the non-working faucet valve on the 3-compartment sink.
- General Comments that relate to this Inspection
All violations listed on the previous inspection (dated 7/11/11) have been corrected except for those that have been relisted above.
|
7/13/2011 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
- Operator was storing boxes of product directly on the floor in the walk-in freezer (box of pre-wrapped hot cakes and box of pre-wrapped muffins). Ensure that all food is stored at least 6" off the floor for ease of cleaning and to prevent possible contamination.- Operator was storing flats of in shell eggs on the counter at room temperature without any monitoring device to determine when the product has exceeded its 30 minute time limit (corporate policy per operator). Install a monitoring timer or time mark the product if using time as a control for bacterial growth.- Operator was storing a quart of liquid egg product at room temperature. Product had been out of temperature for at least 30 minutes since start of inspection. Voluntarily discarded. Ensure that all potentially hazardous foods are kept at 40F or less under refrigeration or have a specific policy for food that is being kept out of temperature control. (Corrected on-site).- The reach in refrigeration unit at the drink station (with spray whip cream cans) is reading high on the thermometer (50F). Tested 48F with a thermocouple. Have the unit serviced as needed in order to maintain product at 40F or less if potentially hazardous foods are to be stored in this unit.
- [1] Thermometers provided and conspicuous
- The thermometer in the french fry freezer is broken (the glass thermometer has separated from the indicator paper) - Replace.- There was no thermometer visible in the pre-made shake reach in freezer (one door unit) - Install in a conspicuous location within the unit.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- The dish machine is not operating properly. The unit will not autofill and operator has to manually feed chemical into the machine. This is a 48 hour correction. (Repair or replace). Utilize the 3-compartment sink to sanitize dishes requiring sanitizing until the machine has been repaired.- The sanitizer bucket water under the front counter tested 0ppm sanitizer residual. Advised operator to makeup and maintain sanitizer between 50-100ppm. This is a 48 hour correction.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- There is a visible accumulation of slime mold on the outer edge surface of the ice machine bin drop chute - Clean and maintain clean. The machine should be placed on a routine cleaning schedule at a frequency sufficient to prevent any visible buildup of mold within the machine.- The plastic lid on the Bunn brand sweet tea dispenser no longer fits the metal container because the container has been damaged - Repair or replace the container so that the lid can be easily fitted to prevent contamination of the food.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Food contact surfaces were not being sanitized properly as the wipe down water tested 0ppm sanitizer residual. Remake the solution with a proper concentration of chemical and then clean and resanitize all food contact surfaces.
- [1] Installed; maintained
- One of the workers had dumped a large quantity of onion in the hand sink basin (outside the office wall). The hand sink should be used only for hand washing purposes otherwise the plumbing may become clogged and slow draining.- The mop sink is slow draining - Repair.- The fill faucet valve on the 3-compartment sink is not working - Repair or replace.- The faucet on the hand sink near the office is loose - Repair
|
7/11/2011 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
All violations listed on the previous inspection (dated 4-6-2010) have been corrected. At the time of re-inspection all chemicals were properly stored in designated areas away from and below food; food equipment and food contact surfaces.
|
4/13/2010 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer visible in Freezer #3. Install.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
There is a buildup of mold on the surface of the ice machine drop chute. Dump the ice; wash; rinse and sanitize all food contact surfaces. Maintain a cleaning schedule frequent enough to prevent any visible accumulation of mold.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
The dish machine was not operational at the time of inspection - Repair.
- [1] Installed; maintained
1) The mop sink faucet valves are not operational. If the 4-way splitter at the end of the faucet is removed; the operator would be unable to shut off the flow of water with the faucet valves. Repair or replace.2) There is standing water in the bottom of the milk reach-in cooler at the drink counter; under the espresso machine. There may be a problem with the evaporator unit on the refrigerator - Have the unit serviced and repaired.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the hand washing sink near the office - All hand washing stations must be stocked with soap and towels at all times during operation. (Corrected On-Site).
- [5] Necessary toxic items properly stored; labeled; used
Operator storing a spray bottle of glass cleaner and a spray bottle of degreaser on the same rack above and with foods (liquid sugar; chocolate syrup; etc.) at the front espresso counter metal storage rack. All chemicals must be stored away from and below foods to prevent the potential for contamination of food by leaking chemical containers. (Corrected on-site).
- General Comments that relate to this Inspection
NOTES:All hot holding; cooking and refrigeration temperatures observed were within regulation (c. bacon 144F; egg 146F; 162F; potato egg & cheese 146F; fish 149F; chic. 179F; 166F; 143F; 167F; steak & onion 155F; sausage 150F; beef patties 157F; 165F; 153F; mushrooms 158F; walk-in cooler 37F; freezer -3F ambient).
|
4/6/2010 | Routine Inspection 1st | 87 |
- [1] Thermometers provided and conspicuous
Install a thermometer in the 2-door reach-in freezer located next to the ice machine.
- General Comments that relate to this Inspection
The backed up floor sink violation has been corrected at the time of re-inspection.
|
2/27/2009 | Routine Reinspection 1st | 99 |
- [1] Thermometers provided and conspicuous
Install a thermometer in the 2-door reach-in freezer located next to the ice machine.
- [1] Installed; maintained
Floor sink near the walk-in cooler and near the bag-in-box syrup racks are not draining properly. There is standing water in the sinks. Repair within 24 hours (by 11am Friday 2-27-09).
- General Comments that relate to this Inspection
NOTES:1) There is currently remodel activities being performed at night when the store is closed. There is a hole in the floor at the drive thru area; walls have been partially demolished at the drive thru area; there are access panels missing on the walls througout the facility; the north eastern handsink access is currently blocked by a small reach-in cooler which will be relocated at the conclusion of the remodel. Verified there is an approved and active permit with the City of Reno building department.2) Spoke with regional manager Robert Sidorski via telephone (544-8705) and advised that floor sink back up problem would be a 24 hour correction and to keep me advised of any problems or delays in the repair.
|
2/26/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations were observed at the time of inspection:Hot-holding checked good; beef patties holding @ 158 degrees; chicken breast holding @ 155 degrees.Maximum hot-hold time for beef patties and other food items is 20 minutes.Walk-in refrigeration checked ok at 38 degrees; all other reach-in refrigeration operating with-in acceptable ranges. (36-41) degrees.Walk-in freezer checked ok at -9 degrees.All foods properly date marked and rotated.Dishwasher final rinse sanitization checked ok at 50-100ppm chlorine.Sanitizer buckets checked ok at 50-100ppm chlorine; test kits available and used throughout the day.All handsinks and restrooms properly stocked with sanitary towels and soap.
|
3/18/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Mcdonalds Of South Meadows Pkwy, 735 South Meadows Pkwy, Reno, NV »