- General Comments that relate to this Inspection
Notes: All corrections have been made.The facility has installed a handsink that is centrally located. The handsink was clean; stocked and working properly.There was no water leaking from the pipes at the back handsink during the inspection.
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6/2/2015 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
-Observed employees spraying off customer food trays; placing them in the sanitizer solution and then setting the trays to dry. The wash and rinse sections of the 3 compartment sink were not set up and were not being used. Ensure 3 compartment sink is set up and being used properly. Corrected during inspection.
- [5] Cross connection; back siphonage; backflow
-Observed a y valve installed directly onto the water line at the hand sink. There was no back flow preventer installed on the line to prevent the back flow of contaminated water into the water system. The facility discontinued the use of the y valve during the inspection.*WCHD will advise the facility on suitable abatement in the afternoon on 03/25/15.
- [1] Installed; maintained
-Observed pipe leaking water onto the floor under the handsink. Ensure pipe under handsink is not leaking and is maintained properly within 48 hours; 03/27/15.
- General Comments that relate to this Inspection
Notes:-Discussed employee hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice stay out of work at least 48 hours after symptoms have stopped.-Cold holding temperatures good. Tomatoe 39F; Salsa 40F.-Hot holding temperatures good. Sausage 157F; Canadian bacon 141F; Egg 163F. Facility is using time teperature control.-Reach in cooler temperatures good 37F. Salad 38F; Yogurt 40F.-Reach in freezer temperatures good. -1F. All product frozen.-Walk in cooler thermometer broken; recorded temperatures good. Tomatoe 38F; Onion 39F; Cheese 38F. -Ice machine clean. Good scoop storage.-Chemicals stored properly.-Restrooms and hand sink clean and properly stocked.
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3/25/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Handsink clean and stockedIce machine clean/scoop storage goodAll fridges <=40FFreezers <=0FFood storage goodBathrooms clean and stockedAll hot held items 147F-188FGave contact a list of CFPM Instructors Sanitizer bucket 200-300 ppm ClReviewed 2nd glove use procedure in the kitchenContact said lobby is going to be remodeled in the Spring; ensure all kitchen areas are kept partitioned and cleaned during remodeled and ensure water/hot water is available during operational hours
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10/29/2014 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed ice in the reach-in fridge near the grill. Contact said the tube to the condenser is leaking. There was ice on the top racks and dripping on the bagged food on the bottom shelf. Contact said the parts for the unit were on order and it would repaired within one week. Do not store food under leaking tube to prevent cross contamination. Food was removed during the inspection and ice was removed.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Handsink do not have hand towels; but did have hot water and soap. This is the only handsink in the kitchen. Corrected on site.
- General Comments that relate to this Inspection
Bathroom clean and stockedSanitizer bucket 50 ppm Cl with clean waterAll other food storage was goodAll fridges <=41FFreezers <=0FSausage 150FEggs 153FHot held food is discarded after 60 minutes maximumFacility is going to close early today to make floor repairs. Ensure all surfaces are cleaned and sanitized after repairs to prevent cross contamination.
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11/6/2013 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Acquire Quat test strips to monitor quat sanitizer to be at levels between 200-400 ppm. Observed inaccurate thermometer at reach in frappe machine. Frappe mix temped at 40 F. Thermometer observed at 50 F. Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Quat sanitizer at 3 compartment sink recorded at 200 ppm.
- [1] Storage; handling of clean equipment / utensils
Observed plastic spoons observed improperly stored. Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.* Corrected on site.
- General Comments that relate to this Inspection
Hot holding temperature recorded:Hamburger patties temped from 161 F - 169 F; crispy chicken @ 182 F; grilled chicken @ 153 F; McChicken @ 162 F and filet of fish @ 151 F;All cold holding units checked OK and recorded below 40 F. All dairy dates current.Food on makeup line such as cheese slices; lettuce; tomatoe slices; pickles and onions are kept at room temperature. Time is being used as a public health control on makeup line. A time chart is used to monitor time and all food is discarded between 2-4 hours. Reviewed with operator that food cannot be stored in the temperature danger zone from 40 F - 140 F for no longer than 4 hours. Handwashing sinks properly stocked with liquid soap and sanitary disposable towels. Bathrooms properly stocked.Outside dumpster observed free of loose garbage. Reviewed with operator handwashing procedures and appropriate times. Employees must wash hands for 20 seconds; the time it takes to sing the happy birthday song twice. All employees must double wash hands after using restroom.
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10/22/2012 | Routine Inspection 1st | 97 |
- [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 either missing thermometer or broken thermometer in the following cold holding units:1) Frappe reach in unit. 2) Dressing and condiment reach in reefer.3) Milk reach in reefer.* All cold holding units recorded < 40 F.
- [1] Clean clothes; hair restraints
Observed several employees in kitchen with fingernail polish chipped off. Observed several employees with dangly wrist jelwery such as bracelets. Facility shall have all employees who wear polish and or artificial nails wear gloves or remove polish when preparing food or handling food with bare hands.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Beef patties 156-176 F; Chicken patty @ 151 F. All food properly stored.All chemicals properly stored and labeled.Reviewed with operator proper handwashing times and to consider installing a 2nd handsink within 25 visible feet of the grill and makeup line. Facility has only 1 handsink located in back of restaurant in corner next to ice machine.Health inspector did observe high usage of hand sanitizer. Discussed with operator hand sanitizer use policy and recommended that more handwashing occurred in place of using hand sanitizer. Do designate an area for employee personal artifacts such as drinks; cellphones and jackets. These items should not be stored next to food or clean equipment.
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4/1/2011 | Routine Inspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
Observed plastic spoons stored improperly.090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Wiping clothes: clean; use restricted
Observed several wet wiping cloths stored throughout facility. 250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.* Corrected on site;
- [1] Installed; maintained
Observed condensate leak in walk in freezer. Investigate source of leak and repair leak. Remove ice buildup off floor in walk in freezer.
- General Comments that relate to this Inspection
All cold holding temps. checked OK < 40 F.Walk in reefer @ 36 F; walk in freezer @ -5 F. All other reach in freezer recorded below 0 F. Hot holding temps. recorded:Beef patties @ 165 F; chicken patty @ 148 F and chicken nuggets @ 189 F.Facility used datecoding. Food properly stored. All handsinks properly stocked. Quat sanitizer @ 200 ppm. Observed good handwashing. Notes:Do have Lorena Estrada post her Washoe County Food Protection Manager Certificate at facility.Reviewed with operator employee sick policy and handwashing procedures.
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5/27/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
all items from previous inspections have been corrected
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3/12/2009 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Notes:The following items remain uncorrected:1) Fill/patch holes on walls leading down to stairwell. Repaint/resurface stairwell to provide a smooth and easily cleanable surface.2) Provide a grate for floor drain in front of ice machine.3) Patch/seal or replcace tiles next to fryer. A reinspection fee will be assessed for opening reinspection 3rd. Please call your health inspector if there will be any delays in abating the above items.Do clean all loose garbage around dumpster area and down stairwell leading to basement around dumpster enclosure.
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2/27/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:All cold holding checked OK. Walk-in box @ 38 F; walk in freezer with observed frozen foods. All hot holding checked OK. All handsinks properly stocked.The facility shall fix the followijg items:1) Replace all broken and missing thermometers at all cold holding units.2) Replace missing doorknob at downstairs exit. Provide a locking mechanism for doorknob.3) Fill/patch holes on walls leading down to stairwell. Repaint/resurface stairwell to provide a smooth and easily cleanable surface.4) Provide a grate for floor drain in front of ice machine.5) Replace missing vent cover for ice machine.6) Patch/seal or replace ceiling tile next to fryers.7) Remove any unnecessary articles from basement and dumpster area.8) Replace broken lightbulb in walk-in reefer.OK to issue permit; OK to operate.
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1/27/2009 | Opening Inspection | 100 |
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