- [3] CFPM or person in charge present; certificates posted as required
A Certified Food Protection Manager who is employed at least 30 hours shall be assigned to this facility. This food safety manager will be responsible for the training of food safety operations and have direct oversight for the sanitary and safe handling of food operations at this restaurant. Please post this certificate on-site once received. * This restaurant does not have a food safety manager on site.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Facility shall shield lights overhead flat grill.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Crispy chicken breast @ 198 F; spicy chicken breast @ 202 F; grilled chicken @ 137 -148 F; hamburger patty @ 162 F and chili @ 181 F. Final cook temp. of grilled chicken recorded at 198 F.Cold holding temps. recorded:Lettuce in walk in @ 37.3 F; diced tomatoes @ 35.7 F; sliced cheese @ 32.9 F; iceberg lettuce @ 35.7 F; sliced tomatoes @ 38.5 F; raw beef patties @ 35.7 F and salad mix @ 37.8 F.Observed good handwashing. Date coding being used consistenly. Dairy dates current and cold holding units all cold holding within regulations < 41 F. This facility has two outdoor units. One is a walk in freezer; all food observed frozen and food properly stored. 2nd unit is used for dry storage and no chemicals are stored next to food. All single service articles properly stored off ground.Facilty has an active pest control operator that provides monthly service. Handsinks propelry stocked.Observed frozen product properly thawing in walk in unit. Walk in noted at 30 F. Discussed with operator to replace gasket to warmer above flat grill. No food is being stored in the warmer at time of inspection. Please pick up loose litter on West side of dry storage unit. Recommended to operator to increase pickup for cardboard recycling. All recycling must be removed from storage at least once every 7 days to prevent vermin harborage. Facilty has a working sick policy and knows when to report foodborne illness to health authority.
|
11/10/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.Hot holding temps. recorded:Chilli between 155-159 F; hot holding beef patties on flat gril between 150-164 F. Final cook temperature of beef for chilli @ 196 F. Handsinks properly stocked.Cold holding temps. recorded:Spring/lettuce salad mix between 35-39 F; iceberg lettuce @ 34.8 F; cheese sliece (time being used as a public health control) time stamp documented on container of cheese slices. Cheese slices temped at 52 F w/time stamp of (9 AM - 12 PM). 3 hour hold time in temp. danger zone. Slices of cheese discarded w/in 4 hours. Quat sanitizer recorded @ 200 ppm. Raw hamburger patties 35.9 - 41 F.Walk in freezer located outside restaurant and recorded # 5 F. Walk in refer temped at 40 F. Food properly stored. No chemicals next to food. Discussed with operator to remove gasoline container from outdoor dry storage shed. This is a potential cross contamination point. Single service items are stored in same w/in unit.
|
10/30/2014 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
Recorded termperatures of food at makeup table recorded above 40 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.The following cold holding termperatures were recorded:Sliced tomatoes @ 57 F; shredded cheese @ 49 F; spring lettuce mix @ 49 F. All food on makeup table iced down in metal hotel pans at time of inspection. Discussed with operator to monitor cold holding by temping the potentially hazardous foods cold held. Ambient air temperture is being monitored currently and may not be an accurate measurement of how cold the foods are being held. Do temp several items on the makeup tables to ensure that food is cold holding properly at 40 F or lower.
- [1] Thermometers provided and conspicuous
Every cold holding unit must have a thermometer including makeup tables. 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.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee jacket; backpack and open personal drink stored on same shelf with restaurant food. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware. * Corrected on site. Please remove any unused or equipment not used in the operations of the business in outside storage next to garbage dumpster. Do not store unused equipment outside in the elementes that will be later used in food service.
- General Comments that relate to this Inspection
Handsinks properly stocked with liquid soap and sanitary disposable towels.Chemicals stored and labeled properly.Ice machine observed clean.Hot holding temps. recorded:Chicken patties @ 158-161 F and baked potatoe @ 184 F.Outside walk in freezer and dry storage checked Ok.Reviewed with operator using time as a public health control. Potentially hazardous foods; those foods that can breed bacteria in the right time and temperature conditions cannont be held in the temperature danger zone longer than 4 hours. If food is to be stored between the range of 40-140 F ; it must be time marked for the time it starts in the temperature danger zone and than must be discarded within 4 hours. Food stored in this manner cannot be "cycled" and recooled for later use. IT MUST BE DISCARDED. Keep cold foods cold at 40 F or lower and hot foods hot at 140 F or higher. Good accurate documentation must be used and monitored to use this procedure in the restaurant. Ice is not a good source of cold holidng. Do repair makeup tables so it functions as it is intended for.
|
12/31/2013 | Routine Inspection 2nd | 94 |
- General Comments that relate to this Inspection
Wendy’s 11/15/13 First Re-inspectionAll violations noted on the 11/12/13 inspection report have been corrected; with the possible exception of a need for a variance.The Schreiber Food Sliced Pasteurized American Cheese is taken out of the walk-in refrigerator; hour marked on the container; left at ambient air temperature for 1 hour; hour marked on the container when it is double stacked on the cold table and hour marked when it is to be discarded. Have the date and 7 hour storage time on the cold table clearly visible with the discard time clearly spelled out. Temperature of this double stacked cheese on the cold table was 57 degrees F. This process is in violation of both the Food Code and the Washoe County District Board of Health Food Safety Regulations. The attached 5/11/10 letter from Kevin Smith; Food and Drug Administration; states it is the FDA’s opinion that time as a public health control (based on the microbial study) can extend the cheese’s time for up to 24 hours in an ambient environment that does not exceed 88 degrees F. Therefore; the process appears safe but in violation of our regulations. To continue using this process under our regulations it appears you will need a variance. I will contact my Supervisor; Dave McNinch; concerning this matter and get back to you. With the possible need for a variance for the cheese; all violations have been corrected that were noted on the 11/12/13 inspection report.
|
11/21/2013 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Cold holding makeup table cold holding at 36 F. Pico de gallo 38.7 F. Ice machine lid observed clean.Thank you for correcting violations.
|
7/23/2013 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Observed salad makeup cold holding one door refer not holding temperature. No Potentially Hazardous Foods stored in side cold holding unit. Observed makeup table with recorded food temperatures: Sliced tomatoes @ 55 F and guacomole at 60 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Discussed with operator using time as a public health control. Potentially hazardous foods cannot be stored in the temperature danger zone (the range of temperature between 40-140 F) for longer than four hours. A system or procedure for using time as a public health control must be written and documented. All foods on makeup line are high turnover foods with the exception of a few items which may turn over every 3 hours such as parmesan cheese flakes. This is a repeat violation. Failure to correct violation within 48 hours will result in a reinspection fee being charged and possible suspension of health permit. Do call health inspector prior to 48 hour abatement date if a delay in repairing the makeup table occurs. DO NOT USE MAKEUP TABLE UNTIL REINSPECTION.
- [2] Food protected during storage; preparation; display; service; transportation
Observed food temperatures recorded at makeup table between 55-60 F. Reviewed with operator to monitor cold holding by temping foods that are cold holding. Food at makeup table turn over at least once every 4 hours.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall clean ice machine lid front and back on a daily basis. Observed visible food debris buildup on door.
- General Comments that relate to this Inspection
A reinspection is required.
|
7/18/2013 | Routine Reinspection 1st | 92 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed guacamole with recorded temperature of 60 F; grated cheddar cheese @ 54.7 F; lettuce @ 56 F and grated parmesan @ 60 F.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.* Approximately 6 pounds of potentially hazardous food voluntarily discarded; cheese; guacamole; and salads.
- [4] Facilities to maintain product temperature
Observed cold holding one door reach with a recorded temperature of 60 F. Salad makeup reach in with recorded food temperatures between 45-54 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed inside lid to ice machine dirty with visible food debris buildup. Facility shall clean both inside and outside of the lid to ice machine on a daily basis.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no disposable towels at handsink in front point of sales area. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Discussed with operator to keep both public restrooms clean. Observed loose garbage on floors and bathrooms dirty.
- General Comments that relate to this Inspection
Walk in recorded at 38 F. Cold holding temperatures recorded:Raw beef patties @ 39.8 F; half and half @ 45.7 F.Hot holding chili recorded at 151-152 F. Crispy chicken @ 177 - 188 F.Quat sanitizer recorded at 200 ppm. Do acquire a Quat sanitizer test kit with a color indicating chart for monitoring proper concentration of Quat sanitizer.A reinspection is required.
|
7/16/2013 | Routine Inspection 1st | 87 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have at least one Certified Food Protection Manager registered with Washoe County Health District within (60) days.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed freezer door gasket (unit near ice-machine) with a damaged/torn gasket. Replace door gasket.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several floor areas in food preparation area with missing damaged tile grout; facility shall replace/repair tile grout to ensure a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; hamburgers on grill hot-holding at 163-166 degrees; chicken breast at 182 degrees; and chili rethermalization temperature checked at 181 degrees.Cold-holding checked ok; tomatoes at 41 degrees; cheese at 38 degrees; apple bags at 42 degrees (walk-in refrigeration unit).Three-compartment quatinary ammonia sanitizer dispensing at ~400ppm; sanitizer bucket checked at ~400ppm quatinary ammonia.Handsinks stocked and functional; observed Manager handwashing and using gloves during food preparation.All refrigeration and freezer units operating within regulation; walk-in refrigeration checked at approximately 34F.Reviewed employee illness protocols***
|
1/23/2012 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Facility has no Certified Food Protection Manager. Facility shall have a Certified Food Protection Manager registered with Washoe County Health District by 03/26/2011.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors in dry storage units in parking lot building.Facility shall repair damaged base coving and tiles in food preparation areas. Several areas have missing grout with water which can harbor bacteria.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; ground beef cooking to 158-164 degrees; chili holding at 151 degrees; chicken breast holding between 149-154 degrees.Cold-holding checked good; all raw meat products holding below 40 degrees.****Recommend more control on grill to prevent possible cross-contamination**** Facility should use separate spatulas for cooked and raw ground beef. Using the same utensil for cooked and raw product could be a cause for cross-contamination.All refrigeration holding within regulation; walk-in refrigeration checked at approximately 34 degrees ambient temperature. Products properly stored and labeled.Handsinks stocked with sanitary towels and soap; observed proper handwashing.Sanitizer at grill station checked at 200-300ppm quatinary ammonia; sanitizer at three-compartment sink checked between 200-300ppm quatinary ammonia.
|
1/27/2011 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair damaged microwave door; observed with cracked door.Facility shall repair/replace dry storage door (parking lot building).... This door must be sealed properly to prevent possible vermin entry.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall replace/repair damaged tiles in food preparation areas; especially near soda dispensing stations.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Observed final cook temperatures on ground beef between 166-192 degrees; hot-holding chicken breast at 156 degrees; fried chicken at 154 degrees. Maximum hot-hold time for most products does not exceed four hours. Observed designated employee for raw beef products; gloves worn at sandwich station.Ground beef cold-holding at 38-43 degrees; maximum holding time at make-up refrigeration unit is never greater then 4 hours.Verified quatinary ammonia dispensing at approximately 200-300ppm; three-compartment sanitization and sanitizer buckets checked ok.All refrigeration and freezer units operating within acceptable limits.
|
1/19/2010 | Routine Inspection 1st | 98 |
- [1] Lighting provided as required; fixtures shielded
Facility shall repair lighting over food preparation areas. Observed two light fixtures not working properly.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/ final cook temperatures checked good; observed final cook temperature on hamburger @ 194-196 degrees. Chicken breast hot-holding at 154 degrees. (maximum hot-holding never more then 4 hours)Cold-holding checked good; beef checked at 41 degrees; cheese at 42 degrees.Observed handwashing and proper glove use; all handsinks and restrooms stocked with sanitary towels and soap.Three-compartment sanitization checked at >200ppm quatinary ammonia. Sanitizer buckets changed at least every hour. Solution checked >200ppm quatinary ammonia.All refrigeration and freezer temperatures checked within acceptable limits.Handsinks and restrooms properly stocked with sanitary towels and soap.Reviewed employee illness policies and symptoms to be aware of.
|
1/23/2009 | Routine Inspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Shall maintain sanitizer test kits to monitor sanitization at three-compartment sink and sanitizer bucket solution. Facility uses quatinary ammonia at three-compartment sink and in sanitizer buckets. Test kits shall indicate at least 200ppm at all sanitization stations.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed damaged vent guard near the rear exit door. Facility shall replace/repair damaged vent guard
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding good; beef patties cooking at 202 degrees; chicken breast holding at 158 degrees.Maximum hot-hold time for chicken breast is 1 hour; beef patties are cooked to order. Cold-holding ok; raw beef patties @ 38 degrees.Three-compartment santization observed at 200-300ppm quatinary ammonia.All handsinks and restrooms properly stocked with sanitary towels and soap.Sanitizer buckets changed on a regular basis; quatinary ammonia checked ok at 200ppm.
|
4/4/2008 | Routine Inspection 1st | 97 |
Restaurant representatives - add corrected or new information about Wendys, 3200 S Virginia St, Reno, NV »