Mcdonalds, 2001 E Plumb Ln, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed deflector plate of ice machine with organe residue. Clean deflector plate to prevent potential cross contamination of ice.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer buckets without sanitizer residual. Sanitizer is tested before wiping cloths are put in. Recommend testing after cloths are put in water to ensure residual is maintained between 200-400ppm quat.Corrected on site.
- General Comments that relate to this Inspection
Notes:-hand sink stocked; observed good employee hand washing-gloves in use; discussed proper glove use with no issues noted-final cook temp on eggs at 181F; facility monitors final cook temperatures-no cooling of product is done-hot holding temps 133F and above - time is used as a control and is properly documented-freezers at 0F and below-cold holing units checked ok: reach in at 41F and below; salad/parfait fridge at 40F; milk fridge at 38F; 1 door salad fridge at 40F.-3 compartment sink and test strips available; tested at 200ppm quat-all product is recieved precooked and cooked from frozen; no thawing takes place-food properly stored-chemicals properly stored and labeled-date marking system in place. Discussed first in; first out with no issues noted-reviewed temp logs with no issues noted-linens laundered on site; properly stored-facility is very clean and well organized-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
3/12/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspection-hand sinks stocked-gloves in use - discussed "blue" glove use for frozen raw hamburgers with no problems noted-reach-ins all less than 40F; cheese; eggs; ham 38F to 45F-freezers less than 0F-time used as control for sliced tomato/lettuce-hot holding; hamburger; chicken; 165F to 170F-observed temp. and cooking logs in use-3-comp. sink sanitizer at 200 ppm quat-wiping cloth sanitizer bucket at 100 ppm chlorine-chemical test kits available-ice bin scoops stored properly-food and single service items stored 6" above ground-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for 48 hours after symptoms stop.
|
3/13/2014 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Ensure wiping cloth sanitizer concentration is maintained between 50 and 100 ppm for chlorine and 200 to 400 ppm for quat. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-gloves in use for ready-to-et foods-hot holding: -chicken and sausage patties 146F to 150F-time used as control for chopped greens; tomatoes and cheese - sticker tracking system in use and all food discarded after 2 to 4 hours-reach-ins all less than 40F -ham; eggs 38F to 40F-freezers all less than 0F-walk-in at 40F -all product (cheeses; eggs; produce) less than 40F-freezer at -1F-temperature and equipment logs in use-three-comp. sink sanitizer checked at 400 ppm quat-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-ice machine clean;scoop stored properly-restrooms stocked and clean-discussed employee health policies. Ensue employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.
|
11/20/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.All refrigeration units are operating at proper ambient temperatures.Hand sinks are stocked and operational.Proivide test strips for quats sanitizer for 3-compartment sink.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.RIsk category 3 assigned. Facility requires one Certified Food Protection Manger on staff full time by 4/15/2013. Facility in compliance with this requirement as of this day; several CFPMs alreary on staff.Plans to open on 3/21/2013
|
3/15/2013 | Opening Inspection | 100 |
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