- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing;Discussed no bare handcontact with ready to eat foodsDisucussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.All coolers at 40 f or below-pork rolls 36 f-corn 37 f-hamburger patties at 41 fHot holding temps good-chili 156 f; hamburgers 161 - 180 f-Chicken 164 fObserved good food storgeSanitizer in three com sink/buckets at 200 ppm. Test strips on site;Facility clean and well keptOther CFPM's:Edgar Ramirez - SevSafe108775823/25/19Martha Soto - SevSafe96824131/8/18Lupita Partida - SevSafe108775953/25/19No other employees have taken course in last year.*****Both restrooms in need of work. Property owner maintains bathrooms. Bathrtooms need a deep cleaning and sinks need to be recaulked. Bathrooms need to be checked and cleaned on a more frequent schedule.
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11/25/2015 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed 2 boxes of baked potatoes wrapped in tinfoil stored at room temperaure. Products voluntarily discarded. Corrected on site.Foil wrapped baked potatoes which have been exposed to the temperature danger zone (between 40F-140F) have the potential to grow Clostridium botulinum. Ensure potatoes are hot held at 140F or above; or after cooking are properly cooled and held at 40F or below.Observed sliced tomatoes; cut lettuce and cheese on make up unit temped 47F-52F. Per operator time is used as a public health control. Time is well documented on other items throughout facility. Ensure all items kept in the danger zone are documented with time of expiration; including items on make up unit. Corrected on site.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked - observed several employees washing hands-discussed cooling process with no issues noted-final cook temp on burger 194F-cold holding in walk in ok - all items 40F or below-temperatures are taken 4 times a day with probe and documented - reviewed documentation with no issues noted.-facility practices first in; first out procedures-hot holding burger at 168F; chicken at 155F-3 compartment sink and sanitizer buckets at 200ppm quat; test strips available-dumpster area clean-restrooms clean and stocked ***do provide drain cover for floor drain in restroom***-food stored properly-chemicals labeled and stored properly-facility is clean and well organized-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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12/3/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/4/2013 have been corrected. Reviewed corporate's SSOP for handling of sliced american cheese. Cheese is held for up to 8 hours out of temperature control. SSOP and letter from FDA acknowldeging this procedure as safe to be submited via e-mail by tomorrow.
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3/12/2013 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Noted large amount of water pooling under the ice machine; apparently coming form leak in ice machine;Noted large amount of water pooling on men's restroom floor by lavatories and urinals coming from leak in water plumbing. Leak not visible in restrrom. Fix leaks in the two areas above to eliminate water pooling on floors.
- General Comments that relate to this Inspection
Temperatures taken in food prep area equipment: chili 165 F; shredded cheese 47 F; sliced tomatoes 45 F; sliced cheese 53 F; spicy chicken 175 F; crispy chicken 177 F; grilled chicken 157 F; fish fillet 152 F; chicken nugget 157 F; baked potatoe 177 F; large beef pattie 176 F; small beef pattie 173 F.Temperature of sliced cheese is checked at 4 hours or shorter intervals and discarded when temprature is over 40 F per managerNoted good employee hand washing practices;Quats sanitizer tested at 200 ppm concentration in 3-compartment sink and sanitizer bucket for wiping cloths.Walk-in cooler at 36 F; sliced cheese 37 F in walk-in cooler.Walk-in frezeer at 0 F.Noted hand sink in prep station and in restrooms stocked and functional.Common restrooms are for service of other tenants of building.Facility noted to be kept clean in general.CFPM needs bring Washoe County CFPM Certificate and keep posted in establishment.
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3/4/2013 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
No thermometer in the fry cooler - installNo thermometer in the drive through cooler - install
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS & RECOMMENDATIONS:- Very good employee personal hygiene and hand washing enforcement by management observed prior to and during the inspection.- All product temperatures observed were at or near that required by regulation (beef 188F; 186F; chicken 200F; chili 143F; baked potato 188F; walk-in 35F; freezer 8F).- Wipe down sanitizer and sink sanitizing solutions tested 400ppm. 150-400ppm is required per manufacturer's label. Test strips were available.- Replace the burned out overhead bulb in the walk-in cooler.- The spray arm on the 3-compartment sink is hanging near the flood level rim of the sink. Consider changing out the weakened spring so that the unit hangs well above the flood level rim of the sink to prevent any possibility for backflow.- Facility was clean and well organized. Manager displayed a thorough knowledge of employee hygiene and food safety.
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7/13/2012 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing foods above the level of the top of the pans on the make table (e.g. torn lettuce leaves and sliced tomato). The product was also uncovered at the time of inspection. Ensure that product is not placed above the upper most level of the pan to ensure that the product maintains adequate temperature control and to prevent contamination of the product which is outside the container. Also; during periods of slow operation; the product should be covered to help maintain proper temperature and to prevent contamination. - Corrected on-site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Two of the reach-in coolers (at the west side make line and one at the north east end of the line) are leaking water onto the floors of the inside of the coolers. This may indicate a problem with the evaporation or condensing unit. Have the units serviced and repaired to eliminate the standing water issue in each of these coolers.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- The restrooms were clean at the time of inspection.- Temperatures observed at or near regulation included the following: - Baked Potato 195F; chili 154F (service) 145F (backup on the stove); sliced tomato backup in the reach-in 40F; country gravy 152F; sausage 161F; chicken 178F; 165F; walk-in 40F ambient.- Temperatures observed that were outside requirements included the following: - Tomato (sliced on top of make line and above the rim of the pan) 58F; torn lettuce (also above the rim of the pan) 56F; shredded lettuce 51F; scrambled eggs 124F. The levels above the top of the pans were removed at the time of inspection and the lettuce and tomato wil most likely be used during the lunch rush much earlier then the 4 hour maximum time frame. Per manager the scrambled eggs have a two hour hot holding period and are then discarded. Time was marked on the outside of the hot holding unit. Advised operator to ensure that product (cut; sliced; torn; chopped; etc.) lettuce and tomato are stored at 40F or less and if outside temperature control for 4 hours or more; the product must be discarded.- Sanitizer levels ranged from 100ppm quat (west make line); 200ppm quat (3-comp sink) to 300ppm (east make line). Ensure that sanitizer water is maintained at 200ppm at all times or per manufacturer's labeled instructions (label indicates a safe range for this sanitizer is 150ppm - 400ppm).
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3/29/2011 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted.Noted:Restrooms and handsinks properly stocked. Handwashing observed- good. Importance of handwashing discussed.Facility shares restrooms with other facilities. Inspector will continue to follow-up with these facilities to make sure everyone is helping to maintain the restrooms.Discussed employee illness policies. Employees is with GI symptoms must be excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 f-hamburger 36 f; cheese 40 fReach in coolers at 33 f; 39 fHambugers hot holding at 165-180 fChili hot holding at 150-160 fSanitizer at 200 ppm quatFacility clean and well keptFound manager to be knowledgeable of proper food handling procedures.
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9/3/2010 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Plexi glass window by hot holding case cracked/broken. Replace to prevent plexi glass from shattering and contaminating food.
- General Comments that relate to this Inspection
Notes:Handsinks/restrooms properly stockedObserved handwashing by several employees- excellantWalk-in cooler at 40 Fhamburger patty at 40 FReach in coolers at 36 F; 35 FHamburger at 191 FChili at 152 FFacility clean and well kept
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9/30/2009 | Routine Inspection 1st | 99 |
- [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 in the reach in freezer under the french fry fryer and at drive thru salad reach in reefer.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Clean gaskets at reach in reefer at prep table across from fryer. New gaskets are in progress (work order) to be replaced.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed 1 box of 20 oz cold cups stored on floor of walk-in freezer.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Caulk or seal behind the 3 compartment sink to prevent water from going behind attached equipment.
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Hot holding hamburger patties @ 192 F; chili @ 190 F.Cold holding temps. recorded:Raw hamburger patties@ 40.1- 43 F; egg batter @ 38 F.Quat sanitizer @ 3 compartment sink @ 200 ppm. Facility is clean and organized. Reviewed with operator employee sick policy and handwashing procedures. Items to be corrected that are not deductions:Repaint women's bathroom door. Observed in poor repair. Recaulk both hands sinks in men's bathroom to wall.
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7/16/2008 | Routine Inspection 1st | 96 |
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