Sonic Drive-In, 1220 N Mc Carran Blvd, Reno, NV - inspection findings and violations

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Business Info

Name: SONIC DRIVE-IN
Address: 1220 N Mc Carran Blvd, Reno, NV
Total inspections: 12
Last inspection: 7/9/2015
Score
100
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Inspection findings

Inspection date

Type

Score
  • General Comments that relate to this Inspection
    No violations noted @ time of Insp.All Handsinks were fully stocked**Observed multiple employees practicing handwashing **Temps noted:Hamburger patties H-held @159FHot CHili @162FCountry Gravy @160FH-held Coney Dogs @177FH-held reg. Dogs @173FAll Condiments were <40FFWalk-in Frzr @3FAll Reach-in Refrig. were <40FAll food prep tables were cleanSanitizer buckets used throughout - tested - 200 ppm Quat3-comp sink used for utensils; pots and serving trays - tested - 200 ppm QuatAll serving trays are cleaned and sanitized between customersRestrooms were clean and stockedWalk-in Refrig. @35
7/9/2015Routine Inspection 1st100
  • General Comments that relate to this Inspection
    Notes-Leak in freezer fixed.-Cutting board replaced.-All lights properly shielded.
12/11/2014Routine Reinspection 1st100
  • [2] Food protected during storage; preparation; display; service; transportation
    Ice on food product in freezer from leak in freezer. Move food products out from under leak until freezer can be repaired.
  • [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
    Food contact surfaces dirty (cutting board dirty). All food contact surfaces must be clean and free of debris (replace cutting board).
  • [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
    Non food contact surface not maintained properly (leak in freezer). All non food contact surfaces must be maintained properly (repair freezer).
  • [1] Lighting provided as required; fixtures shielded
    Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
  • General Comments that relate to this Inspection
    Notes-Hand sinks properly stocked and used.-Freezer -4F.-Walk-In 34F.-Date labeling observed.-Ice machine clean.-Ice scoops properly stored.-Reach-In 32F.-Three compartment sink sanitizer at 300 quat.-Wiping cloth bucket sanitizer at 300 quat.-Reach-In 32F.-Frezer -5F.-Freezer -20F.-Hot holding-Sausage 178F.-Hot dogs 177-181F.
9/3/2014Routine Inspection 1st94
  • General Comments that relate to this Inspection
    Notes-All cold holding units have thermometers.-CFPM on staff.-Racks in walk-In's replaced.-All items stored at least 6" off the ground.-Floor drain repaired.-All lights properly shielded.
10/1/2013Routine Reinspection 1st100
  • [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.
  • [3] CFPM or person in charge present; certificates posted as required
    No CFPM on staff. 60 Days to obain a CFPM (11-22-2013).
  • [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. Repair racks in both walk-Ins.
  • [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.
  • [5] Cross connection; back siphonage; backflow
    Floor drain under three compartment sink not draining. Repair immediately.
  • [1] Lighting provided as required; fixtures shielded
    Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
  • General Comments that relate to this Inspection
    Notes-Hand sinks properly stocked and used.-Walk-In 38F.-Freezer 20F.-Date labeling observed.-Three compartment sink ok.-Test stripes available.-Wiping cloth bucket sanitizer at 300 ppm quat.-Ice machine ok.-Ice scoop properly stored.-Reach-In 32F.-Freezer 20F.-Reach-In 36F.-Hot holding-Gravy 179F.-Sausage 177F.-Hot dogs 173F.
9/24/2013Routine Inspection 1st88
  • General Comments that relate to this Inspection
    All violations from the last inspection have been correctedHandsinks clean and stocked3 compartment sink 200 ppm Quat
9/4/2012Routine Reinspection 1st100
  • [1] Non-food contact surfaces of equipment and utensils clean
    Observed build up of dust in the top portion of the reach-in fridge from the fan. Need to clean. Need to clean more often to prevent the build of food debris and/or dust in unit.
  • [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
    Observed hole under front handwash; need to seal to prevent access by insects and/or vermin.
  • General Comments that relate to this Inspection
    All food storage good All handwashes clean and stocked3-compartment sink/sanitizer buckets 300 ppm QuatHot dogs 171FAll reach-in fridges <=41F
8/27/2012Routine Inspection 1st98
  • General Comments that relate to this Inspection
    Handsinks clean and stockedWalk-in refrig. @34FWalk-in Frzr @-8FAll Reach-in refrig were <40FPrep table temp'd @37FTemps noted: Hot dogs @152F; Cooked burger patties @189F; Chili con carne @164F; Chicken Breast patties@171F; Raw beef patties in frozen stateSanitizer buckets used for surface wiping - tested - 200 ppm Quat3-comp sink used for utensils - tested - 200 ppm QuatCustomer restrooms clean and stocked
8/2/2011Routine Inspection 1st100
  • General Comments that relate to this Inspection
    ** This is a CFPM Update **
7/28/2010Routine Inspection 2nd100
  • [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
    030) Potentially hazardous food Breaded Onion Rings found @72F) found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth. **Note: Trays was voluntarily discarded
  • [2] Food protected during storage; preparation; display; service; transportation
    050) Food product (Onion bags) stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
  • [3] CFPM or person in charge present; certificates posted as required
    No CFPM; Must have a person certified and registered w/WCHD within 60 days (7-4-2010).
  • [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
    200) Inaccurate thermometers available. Must provide accurate thermometers/chemical test kits.
  • General Comments that relate to this Inspection
    Handsinks fully stockedReach-in Refrig. were <40FReach-in Frzr @0FWalk-in Refrig.. @37FWalk-in Frzr. @-7FTemps noted: Hot Meatballs @178F; Hot Chicken Breast @163F; Hot Burger patties @175F3-comp sink used for utensils - tested - 200 ppm QuatCustomer restrooms clean and stocked
5/4/2010Routine Inspection 1st88
  • [3] CFPM or person in charge present; certificates posted as required
    Must have CFPM certificate hanging in a prominent place
  • [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
    Need to re-caulk around toilet bases and around sink in Men's room.
  • General Comments that relate to this Inspection
    Handsinks fully stocked3-comp sink used for utensils - tested - 200 ppmQuatSanitizer buckets used throughout facility - tested - 200 ppm QuatWalk-in refrig. @35FWalk-in Frzr @1FTemps noted: H'burger patties H-held @161F;H-held Chicken breast @167F; Hot Dogs held @173FCounters cleanObserved frequent handwashing - great job!!Customer restrooms clean and stocked
6/3/2009Routine Inspection 1st95
  • [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
    Deflector plate of ice machine has mold build-up. Clean ice machine to ensure customer safety.
  • [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
    No paper towels at fron hand sink. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
  • [1] Lighting provided as required; fixtures shielded
    Lights shielding broken. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
  • General Comments that relate to this Inspection
    Notes:-Wiping cloth sanitize at 200 ppm Quat.-Ice scoops properly stored.-Hand sink properly stocked.-Mop sink OK.-Freezer at -5F.-Walk-In 38F.-Sanitizer in three compartment sink at 200 ppm Quat.-Reach-In 36F.-Freezer 5F.-Freezer 0F.-Reach-In 38F.-Hot holding -Chili 194F. -Dipping sauce 183F. -Hot dogs 181F.
6/23/2008Routine Inspection 1st95

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