Raising Cane's Chicken Fingers, 6199 S Virginia St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Final cooking temperature of fried chicken checked at 188 F to 193 F.Maximum holding time of cooked product is 6 minutes; time kept with buzzer system.Walk-in cooler at 39 F. Walk-in freezer at 0 F.All other refrigerated equipment checked at 40 F or below.Noted all hand sinks stocked and functional in prep areas and restrooms.Quat sanitizer checked at 150 ppm concentration in 3-compartment sink. Required concentration is between 150 ppm and 400 ppm per manufacturer's instructions.Noted facility and equipment to be kept very clean in all areas.
|
3/18/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Observed final cook temperature on "chicken fingers" at 212F.Cold-holding checked good; raw chicken at 37F.Note: menu is mainly chicken; no other hot-holding/or cooked items.Observed all handsink stocked; in addition; observed glove use with ready-to-eat foods.Facility has very good standard operating procedures to minimize any chance of cross-contamination. All raw chicken handled at one station and strictly monitored.Observed quatinary ammonia sanitizer concentration at approximately 300ppm; buckets available at all stations and changed on a regular basis.All refrigeration and freezer units checked within regulation; walk-in refrigeration at approximately 34F. All products properly stored; rotated; and dated.Discussed employee health policies; all procedures checked good.
|
3/21/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitHand sinks okRefrigeration ok-refrigeration equipped with thermometersSurfaces smooth and cleanableDrains ok-no leaksRestrooms ok**Full cleaning and sanitizing of food surfaces is required prior to beginning operations**Facility expects to open on Jan 17th.**Facility is a risk category 3. A minimum of one full time Washoe County Certified Food Manager is required on staff at all times. 60 days to obtain. List of instructors provided.
|
12/26/2013 | Opening Inspection | 100 |
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