- [1] Wiping clothes: clean; use restricted
Wiping coth bucket on food prep line had no sanitizer in it. Replace water with sanitizer water at the proper concentration of 50-100ppm chlorine. **Corrected on site**
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at food prep area hand sink. Keep hand sink stocked at all times to ensure proper hand washing. **Corrected on site**
- General Comments that relate to this Inspection
Facility cleanRefrigeration termperatures ok-make up units fromk 35F - 40F-walk in @ 39FPre-prepped burritos @ 37FDate marking in placeGloves worn for all ready to eat food handlingHot holding temperatures ok-burritos @ 145F-Eggs; fries @ 160F-Eggs; scrambled @ 165F-All products controlled by time clock and discarded well before 4 hoursRestrooms stocked and cleanThree compartment sink sanitizer @ 200ppm quatTest strips availableWalk in freezer okGarbage enclosure cleanSanitizer bucket at front counter ok @ 100ppm chlorine*Discussed importance of keeping handles of equipment and other often overlooked areas clean to prevent potential cross contamination issues.*Reviewed handwashing chart. Not required by WCHD but observed some sign offs hours before actual time and discussed that with manager.**Other CFM is: Maria Andrade; Servsafe 12218673; Exp 4/7/20. **No other employees took and failed exam this year.
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1/25/2016 | Routine Inspection 1st | 97 |
- [1] Wiping clothes: clean; use restricted
Observed no measureable sanitizer in sanitizer buckets. Maintain chlorine sanitizer at 50 - 100 ppm. Change buckets at least every two hours - corrected.l
- [4] Number; convenient; accessible; designed; installed
Obseved pickles being drained in handsink; making it inaccessible. Ensure handsink is accessible at all times. Corrected.
- General Comments that relate to this Inspection
Notes:Handinks and restrooms properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-ham 38 f; cheese 40 f; eggs 38 fHot holding temps good.-fish 148 f; chicken nuggets 147 fFinal cook temp on hamburger at 167 fQuat sanitizer on 3 comp sink at 200 ppm; Test strips availabe.*Recommend storing raw shell eggs on botton shelf to prevent cross contamination.
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5/8/2015 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. 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.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall by the outside door in the freezer in need of repair. Repair following area to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Notes-All hand sinks properly stocked and used by staff.-Glove use observed with ready to eat food items.-Walk-In 36F.-Freezer -2.4-Freezer 5F.-Freezer 10F.-Reach-In 32F-Reach-In 34F.-Reach-In 38F.-Hot Holding-Hamburgers 165-170F.-Chicken 153-168F.-Fish 156-162F.-Sanitizer wiping cloth buckets at 100 ppm chlorine.-All lights properly shielded.-Ice machine clean.-Ice scoops properly stored.-Mop sink ok-Chemicals properly stored.-Bathrooms properly stocked.
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7/18/2014 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors dirty in walk-In cooler. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Mop sink ok.-Chemicals properly labeled and stored.-Walk-In 32F.-Freezer -8F.-All items stored at least 6" off the ground.-All lights properly shielded.-Three compartment sink ok.-Test stripes available.-Ice machine ok.-Ice scoop properly stored.-Hot holding-Sausage 159-161F.-Eggs 158-159F.-Egg whites 160F.-Freezer -10F.-Reach-In 35F.-Reach-In 36F.-Reach-In 39F.
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8/15/2013 | Routine Inspection 1st | 97 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Had a cup for plastic spoons by self serv that were stored food contact up need to invert(handles up) to prevent contamination of the food contact surface.
- [1] Installed; maintained
1) Have a leak underneath the soda machine that is causing a buid-up of water this should be corrected soon there is large pooling. 14 Days2) In the walkin freezer there is a leak on the condensor line that is causing a large ice buildup on the floor. This needs to be corrected is casuing a slip hazard. 14 Days
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection.1) Store over all clean and organized.2) Hot holding sausage at 155 degree F and eggs at 165 degree F only hold like food for two hours.3) *****When an outside employee; maintenance or outside person comes into the back of the store they need to wash there hands immediately if going to be in the food area. Especially if handling or moving product around. Also need to let them know of your policies; handwash; line control; etc.********4) There are some loose items around the trash and recycle area; if this is a cronic problem will have to increase pickup.5) Restrooms ok.6) Three comp sink remember wash rinse and sanitize; test strips available utilizing quat.7) Walkin refer at 37 degree F all product dated and properly stored.8) Walkin Freezer at -5 degree F all product frozen and properly stored.9) Handsinks all stocked and obseved.10) Glove use being utilized new policies in place went over our conserns about changing after tasks; handwashing etc.11) Ice machine good.********You can now see your score at washoeeats.com***********
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5/11/2012 | Routine Inspection 1st | 97 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Missing paper towels at the to go area hand sink.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Hot holding Hamburgers 165-171; Grilled Chicken 168-170; Crispy Chicken 170-172; Fish 171; all degree F.2) Salad refer at 38 degree F all product stored properly and at proper temp.3) Walkin Refer at 37 degree F; storage good.4) Walkin Freezer storage good all product frozen and properly stored.5) Test strips and thermometers available6) Wash sink sanitizer at 400 ppm.7) Store clean and organized8) Restrooms ok9) Mops ok should be stored out of bucket in inverted mop up to dry properly.10) Soda area ok11) Floors/walls ok12) Sick policy in place13) Ice machine ok
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5/11/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedProduct stored above floorHot holding ok-sausage @ 165F-eggs @ 170+Refrigeration @ 40F or belowScoops stored correctlyFacility cleanIce machine clean*Freezer had some frozen condensate that was dripping down wall. Unit was already repaired. Ice needs to be cleaned out to ensure proper fix.*Discussed two small areas that could use some cleaning. Side of shake machine and ketchup dispenser area.
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12/10/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks and restrooms properly stockedAll refrigerators <40FSanitizer ~200-400 ppm quaternary ammoniaRaw hamburger patties frozen solidFinal cook temperature 180FChicken hot held at 145-153FCooked eggs cold held at 37FGood labeling and product rotation in walk inIce scoops stored properlyObserved excellent employee hygiene after handling raw food and touchin face and hair
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5/26/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked.Discussed importance of handwashing and handwashing was observed.Walk-in cooler at 36 degrees F. Scrambled eggs at 36 degrees.Hot holding temps good; -Grilled chicken at 175 degrees F -Hamburger at 171 degrees F -Chicken nugget at 141 degrees FTemperature logs reveiwed- good.Facility very clean and well-kept.Remind employees to check sanitizer buckets throughout the day. Recommend changing every two hours or as needed.
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6/12/2008 | Routine Inspection 1st | 100 |
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