- [3] CFPM or person in charge present; certificates posted as required
Must obtain a Food Protection Manager Certification from one of the following within 30 days:1. National Registry of Food Safety Professionals2. Prometric3. National Restaurant Association Educational Foundation; Servesafe Program4. 360Training
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Thermometer in hamburger refer unit next to grill was reading at 25f; beet patties were temped at 44f. All product was removed from the refer unit and relocated to the walk in refer; on the lowest shelf to maintain temperature.Must have a new thermometer for the refer unit.
- General Comments that relate to this Inspection
The following was inspected:3 compartment sink available with no leaks. Sanitizer test strips are available for use.Ice machine is clean and in good repairAll chemical storage is away from foodWalk in holding @ 39f; sliced tomatoes @ 41 all product is dated and labeled correctlyChicken @ 175f; Burger @ 165f; sliced tomatoe @ 39f; sliced onion @ 40fHand sink stocked with pump soap and towelsbathrooms are available for public and are stocked with soap and towelsobserved employees meeting the no bare hand food contact with ready to eat foods requirements. Gloves and tongs are utilized for ready to eat foods.
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6/19/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The following was inspected and observed:Walk in cooler @ 40 f. All dates current on food products. All food products stored properly. Bacon @ 41 f Walk in freezer @ 0 f. All food products frozen. Condensation units in good condition. Reach in coolers @ 40 f. All dates current on sliced apples and dairy products. All salads dated properly and dates current. Hot holding: Chili @ 147 f; Chicken nuggets @ 180 fTongs clean stored properly. Cooking on flat top - Burger @ 180 f. Ice machine and bins clean. Scoops stored properly in clean location. Prep areas clean and well maintained. Utensils; cookware; and salad prep clean and stored.Soda box area; mop sink; dry storage clean. All chemicals stored properly and labeled. Quat @ 200ppm. Test strips available and observed manager test and record sanitizer.Time and temp logs in use for all products. Cut tomatoes; cheeses; and condiments discarded after 4 hours.Trash areas clean and well maintained.Customer area clean and well maintained.Discussed walk-in refer and location of meat products to maintain temperature due to blower location. May consider reorganizing if one area of the walk-in remains warmer than other area.Observed proper food prep; glove changing; and handwashing onsite.
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6/6/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All dates current on food products. All food products stored properly. Cheese @ 39 f. Walk in freezer @ 0 f. All food products frozen. Condensation units in good condition. Reach in coolers @ 40 f. All dates current on sliced apples and dairy products. All salads dated properly and dates current. Hot holding: Chili @ 142 f; Chicken @ 173 f; Baked Potato @ 185 f. Tongs clean stored properly. Cooking on flat top - Burger @ 184 f. Ice machine and bins clean. Scoops stored properly in clean location. Prep areas clean and well maintained. Utensils; cookware; Salad shooter clean and stored properly.Soda box area; mop sink; dry storage clean. All chemicals stored properly and labeled. Sani @ 200ppm.Discussed cleaning phones; point of sale; and ticket machines on daily basis to maintain sanitary conditions. Discussed cooking and cooling procedures. Ice paddles clean and stored in Walk in freezer. Trash areas clean and well maintained.Customer area clean and well maintained.Observed proper food prep; glove changing; and handwashing onsite.
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6/19/2013 | Routine Inspection 1st | 100 |
- [4] Number; convenient; accessible; designed; installed
300) Observed back hand sink obstructed by crates in front of hand sink - All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Ensure all hand sinks are stocked with soap and paper towels at all times of operation (back hand sink not stocked with paper towels). Corrected on-site
- General Comments that relate to this Inspection
Notes:-front hand sink stocked; observed employee hand washing-food-grade gloves in use-walk-in at 35F -raw ground beef 36F-raw product stored properly; no cross-contamination issues noted-freezers less than 0F-front make-up units at 36F-40F -raw ground beef at 37F-40F-checked cooking temperature of ground beef at 159F-166F-hot holding: -chili 140F-190F -chicken 145F-160F -baked potatoes 180F-discussed cooking and cooling procedures for chili with no problems noted-equipment and temperature logs observed in use-ice machine clean; scoops stored properly-wiping cloth sanitizer buckets at 200 ppm quat-three-comp. sink sanitizer at 200 ppm quat-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restroom stocked and clean-discussed employee health and hygiene practices. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; fever; and jaundice) are excluded for the duration of the illness and 48 hours after their last bout of illness.
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5/1/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The following items remain to be corrected:1) Replace missing floor tiles next to repaired floor sink under cash registers. Floor must be smooth; easily cleanable and in good repair. This is a new request due to repair of non-working floor sink. 2) Gasket to ice machine has not been repaired. A new door has been ordered and facility is waiting for arrival on 01/27/12.3) Health inspector observed several leaks in ceiling due to rain and snow outside facility. No food or food contact surfaces were affected by continual drips from roof above. Discussed with owner Julian to have roof repaired to stop leaks from occurring overhead. Do not store any food or food service equipment under leaks. Currently; leaks are being contained with containers. Owner will contact health authority if restaurant does close due to leaking roof. These items to be repaired by 01/30/12; do call health inspector when items are completed at 328-2682.This facility will be assigned a risk category 3 health permit. Do post official health permit once received in a conspicous spot of restaurant. This facility must have at least one Certified Food Protection Manager who is a minimum 30 hour employee designated to this physical location.Handsinks properly stocked. Thermometers present. Lighting shielded as required. OK to operate; OK to issue health permit. An annual inspection will be conducted in 90 days. This inspection will be unannounced.
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1/23/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following items must be corrected prior to issuing health permit:1) Replace missing tiles at handsink in back kitchen to be smooth; and easily cleanable.2) Replace all non working lights: walk in refrigerator; storage freezer located outside restaurant and secure light fixture to ceiling in dry storage unit outside.3) Replace all torn gaskets at walk in unit and at ice machine. 4) Secure grease container fixture to wall in back kitchen.5) Repair base coving tiles at mop sink; caulk all seams. 6) Seal bare exposed wood in door framing of walk in reefer. 7) Provide a thermometer at raw meat case. Recorded at 40 F by Health inspector. Provide an accurate thermometer at salad reach in unit. Milk temped at 39 F. 8) Repair nonworking floor sink at front of counter under soda fountain and ice bin. 9) Rehang loose door to closet where bag in the box soda system is stored.10) Clean throughout: all cabinets; gaskets to reach in units; hard to reach areas where food debris has accumulated.A reinspection is required. Do call health inspector when complete at 328-2682.
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1/5/2012 | Opening Inspection | 100 |
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