- General Comments that relate to this Inspection
All violattions corrected at time of reinspection. Thank you.Ceiling tiles in place overhead throughout facility.Frosty machines observed with no leaks and in good repair.Discussed handwashing with operator. Please monitor employees for proper handwashing between tasks.
|
12/16/2015 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Observed gouda cheese slices with a recorded internal temperature between 56-58 F. Do move the cheese slices away from holding next to the flat grill. A double pan using ice may be used to cold hold at makeup table. Do monitor temperatures of PHF/TCS foods on line to be at temperatures below 41 F.All other PHF foods on makeup line noted < 42 F. * This is a repeat violation. Cheese slices voluntarily discarded; corrected on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair leak at both "Frosty makers." This is a potential for vermin attraction. * This is a repeat violation and 2nd request.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Missing ceiling tiles throughout the kitchen shall be replaced. This is to prevent physical contamination to the food and food handling surfaces below. * This is a repeat violation and 2nd request;
- General Comments that relate to this Inspection
All other violations have been corrected. Thank you;District manager: Julian Aguilar has scheduled a remodel for kitchen in the first quarter of the new year 2016. Reviewed and discussed with district manager a proper handwash procedure. Using handsanitizer or sanitizer water to sanitize hands before putting on clean gloves does not take place of good handwashing. Hands must be washed at handsink prior to putting on clean gloves. Please monitor and educate all employees on proper handwashing times and procedures. A reinsepction is required. Failure to correct all violations will result in a reinspection fee being charged.
|
12/9/2015 | Routine Reinspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foods maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Observed cheese slices cold holding at 48 F. * Cheese slices voluntarily discarded. Cold hold cheese in single hotel pan closest to cold holding source. Discontinue storing cheese in double lexon pans.
- [1] In-use food; ice dispensing utensils properly stored
The ice scoop to the main ice machine shall be replaced to be in good repair. Observed large crack on ice scoop. Reviewed with operator to change out all in-use ice scoops; tongs; ladels and other in use utensils at least once every four hours. All food service equipment shall be washed; rinsed and sanitized.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace lid to ice machine. Observed interior of ice machine in poor repair and metal backing of lid has eroded. This is a potential for cross contamination into the ice machine where the ice is stored for human consumption. Facility shall repair leak at "Frosty" maker. This is a potential for vermin attraction.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.The following non food contact surfaces shall be replaced; refinished or repaired to be smooth and easily cleanable. 1) The walls to the walk in refrigerator was observed with rust decay on all four walls. All food was observed covered but physical contaminates may still cross contamnate food store inside unit. 2) Base coving in walk in refrigerator shall be replaced and or repaired in missing areas of walk in. 3) The formica countertop behind cash register was observed in poor repair and the formica is peeling from its press board. The facilty has 30 days to correct the above 3 violations.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks.Facility shall repair leak at handsink in women's restroom.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed ceiling tile missing and ceiling tiles throughout kitchen discolored and in poor repair. Do replace missing ceiling tiles and recommend replacing old ceiling tiles with new ones that are in good repair and easily cleanable.
- General Comments that relate to this Inspection
Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.This facility has only one CFPM.Cold holding temps. recorded: Raw beef patties 39.4 - 39. 6 F; sliced tomatoes @ 41 F; shredded cheese @ 41 F and beef patties in bunker @ 38.3 F.Hot holding temps. recorded:Chicken nuggets @ 174 F and final cook temperature of hamburger patty @ 198 F.Handsinks properly stocked with liquid soap and sanitary disposable towels. Handwashing signs present and posted as required. Quat sanitizer recorded at 200 ppm.Reviewed with operator proper handwashing and importance of washing hands between handling clean and dirty equipment.Observed good handwashing.Walk in units temped at 38 F. Outside walk in freezer @ 32 F; all food observed frozen. Recommend providing thermometers that hang in a visible spot of walk in unit and in raw hamburger patty bunker.
|
11/5/2015 | Routine Inspection 1st | 89 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Makeup unit/cold holding table stocked with food at time of reinspection. Health inspector specifically stated to not use the unit until a reinspection is conducted. Thermometer inside unit observed with a recorded temperature of 40 F. Cheese slices and shredded cheese temped between 44.3 - 44.6 F. * Cheese voluntarily discarded * Discussed with operator to lower the amount of food stocked inside hotel pan at cold table. Consider using metal (stainless steel) hotel pan as metal is a good conductor of cold and has better cold holding properties than plastic. Half the amount of cheese cold held at cold table.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kit availble. Must provide chemical test kit for Quat sanitizer at Quat dispensor and at Quat sanitizer buckets.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed 3 missing ceiling tiles directly overhead drive through window.360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Cold holding temperatures recorded at cold table:Sliced tomatoes @ 38.9 F; leaf lettuce @ 39.8 F and coleslaw @ 40.1 F. Thermometer present inside 1 door makeup unit/cold table. No food observed store inside one door reach in portion of the cold holding unit. * This is a repeat violation. It is imperative for the manager to take actual food temperatures by temping the food. Health inspector reviewed Food Safety Log for Wendy's. Manager shal temp the food to monitor for proper cold holding and not merely checking equipment thermometers. Potentially hazardous foods or foods that requrie time and temperature controls cannot be stored in the temperature danger zone. This temperature is between 40 F - 140 F.
|
10/30/2014 | Routine Reinspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food 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.Observed makeup table with the following cold holding temperatures:Sliced tomatoes @ 46.8 - 50 F; ice berg lettuce @ 51.6 F; shredded and grated cheese between 46.3 - 48 F; coleslaw @ 45.1 F and salad mix @ 47 F. Unit below has no thermometer. *** All potentially hazardous foods voluntarily discarded; potentially hazardous foods has been stored in the temperature danger zone for longer than 4 hours*** Approx. 20 lbs.Reviewed with operator to monitor cold holding by taking physical temperatures of food cold held on makeup line. * This is a repeat violation from 2013.
- [4] Facilities to maintain product temperature
Makeup table/cold table next to drive through observed not maintaining proper cold holding food temperatures.040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.* * This is a repeat violation from 2013 **Do not use this unit until repaired and reinspected by health inspector. Do not store food in this unit. If unit cannot be repaired then it must be replaced for the flow of food.
- [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.Provide a thermometer at cold holding table/makeup unit next to drive through.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chemical test kits available. Must provide chemical test kit for Quat Sanitizer at Quat dispensor and at Quat sanitizer buckets. Health inspector recorded Quat at 200 ppm with test strips.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed 3 missing ceiling tiles overhead drive through. Facility shall replace missing tiles to prevent physical contaminants from falling into food below.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed employee personal drink improperly stored. All personal drinks shall be stored in a covered container with a straw provided. Do not store employee drinks of work prep surfaces.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Chili @ 160 F; chicken nuggets between 140 -144 F and fries at 140 F. Cold holding temperatures recorded:Walk in refrigerator @ 30 F; one door reach in freezer @ -2 F and one door reach in where dairy is stored @ 38 F. Handsinks Properly stocked with liquid soap and sanitary disposeable towels. Bathrooms observed stocked and clean. Scoop handles properly stored out of food. Softserve machines serviced and cleaned on a regular basis. A reinspection is required.
|
10/28/2014 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations corrected at time of 2nd reinspection. Thank you. Cold holding makeup table recorded at 34 F ambient air tempertaure. Self closures on restroom doors.
|
3/5/2013 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food 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.Observed food on cold holding makeup line with recorded temperatures above 40 F. Cold holding temperatures recorded:Sliced tomatoes @ 45- 51 F; guacomole @ 46-53 F. cheese @ 53 F. * Approximately 6 lbs of food voluntarily discarded.
- [4] Facilities to maintain product temperature
Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Observed cold holding makeup tables with improper cold holding food temperatures. Operator has had vendor service both units but food is not cold holding at 40 F or lower. Discussed with operator to temp the foods cold holding at makeup table at least once every 4 hours while using ice and water bath at west side makeup table. Do not use East side makeup table until it is repaired and reinspected by health inspector.* This is a repeat violation.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Both female and men's restroom must have self closing doors.
- General Comments that relate to this Inspection
Please correct cold holding violation by 03/03/12. Failure to comply will result in a reinspection fee being charged to restaurant and possibe suspension of health permit. Food must be cold held at 40 F. Ambient air temperature of cold holding units must be set between 36-38 F for foods to cold hold at 40 F or lower.
|
3/1/2013 | Routine Reinspection 1st | 89 |
- [4] Facilities to maintain product temperature
Observed both makeup tables with food cold holding above 45 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Cold holding temperatures recorded:bleu cheese @ 52 F; parmesan cheese @ 51 F; shredded cheese @ 61 F; shredded lettuce @ 57 F; tomato slices at 46 F and guacomole @ 51 F. * Foods were holding improperly less than 1 hour. All above food placed on ice on makeup table. No food is cold held on makeup line longer than 4 hours. Time and temperature logs completed daily. Please continue to monitor temperatures of cold holding foods on makeup line to be at 40 F or colder until makeup tables can be repaired.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at one door salad refer. 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.Thermocouple reading at 39 F in reach in one door refer.
- [1] In-use food; ice dispensing utensils properly stored
Observed tongs stored directly in lemon wedges container with handles in food product. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.* Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed both public restrooms with no self closing doors. Please replace the missing self closures.
- General Comments that relate to this Inspection
Hot holding temperatures recorded:Cooked beef patty at 162 F and chili @ 147 F. Cold holding temperatures recorded:Raw beef patties between 37-43 F; cheese slices @ 43 F.Reviewed temperature logs for hot holding and cold holding foods. All checked OK. Facility has a thermocoupe on site to monitor food temperatures. Quat sanitzer recorded at 200 ppm. Reviewed with operator proper handwashing procedures. Handwashing sinks properly stocked and functional. Bathrooms observed clean. Outdoor walk in freezer and dry storage area observed organized and food properly stored off ground.Dumpster area observed clean. Do have Waste Management provide a dumpster with a lid on it to prevent vermin attraction.
|
2/27/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Hot-holding/cooking temperatures checked good; hamburgers cooking at 173-185F; chili holding at 181F; fried chicken breast holding at 167F; chicken nuggets holding at 144F.Cold-holding checked good; raw ground beef at 41F; cheese at 42F; tomatoes at 39F; caesar sauce at 42F. All refrigeration and freezer temperatures checked within regulation; walk-in ambient temperature verfied at 36.6F ambient temperature. Recommend installing thermometers in all walk-in systems instead of using door thermometers.Sanitizer at three-compartment sink checked at 200-400ppm quatinary ammonia; sanitizer buckets ok at approximately 200ppm.Handsinks stocked and functional; observed handwashing and glove use. Reviewed employee illness policies.
|
4/17/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Reinspection:All construction corrections from 12/27/2011; complete. Washoe County Health District restaurant permit will be issued.Routine Health Inspection will occur within 90 days.
|
1/19/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Change of Ownership Inspection:Facility is approved for operations and change of ownership with the following conditions:Facility must clean and strip all pealing paint on hoods; several coats of pealing paint may cause paint particles to drop into the food supply.Facility shall caulk around front handsink and seal joints; in addition; facility shall caulk around three-compartment sink in back room.Facility shall repair gaskets on walk-in refrigeration doors; gaskets observed damaged. Facility shall repair broken latch on walk-in refrigeration door.Facility shall repair lid on ice-machine; lid observed damaged with pealing metal. (this is also a cut hazard)***Facility shall repair/clean/ or resurface oxidized metal floor in outdoor freezer walk-in.Facility shall replace both oxidized metal food racks in walk-in refrigeration. (two racks with heavy rust; all surfaces shall be smooth and easily cleanable).Facility shall repair damaged tile base coving near walk-in refrigeration unit.Facility shall repair/seal bare wood at drive through cashier station. All surfaces shall be smooth and easily cleanable.All items to be complete before final change of ownership approval and approval of business license.****
|
12/27/2011 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Wendy's, 805 Kietzke Ln, Reno, NV »