- General Comments that relate to this Inspection
**No violations noted at the time of inspection**Notes:Handsinks stocked; available; and used -observed glove use for preparation of ready to eatAll temps of equipment and hot/cold food measured within proper range -2 hour discard time being applied to hot hold product along prep line; staff explained procedures adequatelySanitizer measured at 200ppm quat; test strips availableOne employee handles raw product along prep line -be aware of potential cross contamination issues in this area -observed use of sanitizer cloths (200ppm quat) after handling raw beef patties; ensure that sanitizer solution is changed often -suggest to avoid contact with raw product by using tongs or other similar methodFacility is generally clean and well maintained
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3/4/2015 | Routine Inspection 1st | 100 |
- [2] Handling of food; ice; minimized
Observed employee scooping ice with a cup. A handled scoop must be used to serve ice to minimize bare hand contact with food. Ice scoop is available in container attached to ice bin. Employee was notified of proper procedure at this time.
- [1] Thermometers provided and conspicuous
No thermometer is available for the walk-in refer. Digital thermometer outside of door is not functioning. A thermometer must be provided as verification that the unit is functioning properly.
- General Comments that relate to this Inspection
-Handsinks stocked and available-Hot holding; nuggets 146; chicken 156; beef 158; chili 180-Prep line; beef 40; hot held items discarded after 1 hour if not sold -holding cabinets are labeled with discard time when food is entered-Walk-in refer; product measured under 40 and properly stored-Walk-in freezer; all food product frozen solid-Sanitizer in 3-comp measured at 200ppm -sanitizer buckets measured @ 200ppm; but could use a change out as solution is becoming very cloudy.
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3/11/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Required corrections have been made. Thank you. Continue to monitor floor tiles and make further repairs if needed.
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11/5/2013 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Drive through handsink not draining. Repair handsink so that it drains properly and employees can utilize for handwashing. OK to use nearby handsink in the mean time; however; this can not be a permanent solution.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed broken floor tiles on cook line near drain. Replace broken floor tiles to prevent further damage.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 37 f-cheese 41 f-hamburger 39 fReach in prep unit at 39 f-cheese 41 fHot holding temps good-chilli 166 f-chicken breast 162 - 169 f-hamburger 171 f (cooked to 165 f minimum)Sanitizer buckets at 200 ppm quatSanitizer in 3 comp sink at 400 ppm quatFacility overall clean and well kept
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10/30/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection.Cold holding temperatures recorded:Diced tomatoes @ 40 F - 43 F; shredded cheese mix @ 40.6 F and guacomole @ 39.8 F. Thermometer present in all cold holding units and recorded < 40 F.All raw chicken stored on bottom of cold holding units. Discussed with operator two step cooling process for chili meat. Chili meat must be cooled from 140 F to 70 F within 2 hours and than from 70 F to 40 F within another four hours. Restaurant cools cooked beef patties in a metal coliander by using a spray water bath and cools beef patties to 95 F. Than the beef patties are placed into a zip lock plastic bag and cooled in walk in freezer. This practice must be confirmed to health authority that is a safe food handling process that involves a cook-chill process in a ROP reduced oxygen pressure environment. Please fax or email health inspector verification that this practice does not cause bacteria growth and that the cooling process requirements are met. Operaor will have information for health inspector by 11/30/12.Fax: 328-6172 or email @ kfranchi@washoecounty.us
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11/29/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed food cold holding on makeup line with cold holding temperatures above 40 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Sliced tomatoes temped @ 47 F; mayonaise @ 46 F; cheese slices @ 47-48 F; pico de gallo @ 47 F. All food is high turnover food. Discussed with operator using time as a public health conttrol. Food must be documented for the time it starts in the temperature danger zone at 41F through 139 F and documented for the discard of the food within 4 hours. Food cannot be rechilled if time is used as a public health control. All food must be logged and records must be kept.
- [2] Food protected during storage; preparation; display; service; transportation
Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination. Store all raw chicken products on bottom shelves in reach in freezer. Provide tongs for employees to transfer raw hamburger patties to flat grill. Observed employee grab raw hamburger patties with bare hands and than grabbed salt shaker with contaminated hands and than wipe hands on his shirt. Employee washed hands on site. Reviewed with operators appropriate times for handwashing. Employee may also used gloves to transfer raw meat to flat grill and than remove gloves.
- [1] Thermometers provided and conspicuous
Observed missing thermometers at the following cold holding units:1) Walk in freezer; all food observed frozen.2) Meat bunker where all raw hamburgers are stored. Raw beef patties temped at 41 F.3) Reach in refer under makeup table. Foods temped between 45-48 F. 4) Replace broken thermometer in walk in refer. Recorded temperature at 43 F. 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 personal cell phone stored directly on top of vegetable slicer. Observed employee coat stored on top of kitchen equipment in back room. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.Reviewed with operator to acquire a timer for employees to use for cooking times instead of having employees use their personal phones as kitchen timers.
- General Comments that relate to this Inspection
Quat sanitizer recorded @ 200 ppm.Hot holding temps recorded:Chili @ 179 F; hot holding beef patties @ 169 F. Reviewed with operator hot holding minimum temperature of 140 F. Reviewed with operator cold holding minimum temperature of 40 F or lower. Reviewed temperature logs and equipment check logs. Do temp foods in cold holding unit so food cold hold at 40 F or lower. Wendy's has more stringent hot holding temperatures. Food cannot be stored in the temperature danger zone for longer than 4 hours. When in doubt discard the food. Handwashing sinks properly stocked with liquid soap and sanitary disposable towels. Do monitor cold holding temperatures in makeup table/reach in. Do not use unit if foods cannot maintain a 40 F cold holding temperature at reach in. Time may be used as a public health control; records must be kept. A reinspection is required.
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11/27/2012 | Routine Inspection 1st | 92 |
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks. Observed leak at handsink in drive through area.
- General Comments that relate to this Inspection
All cold holding checked OK. Cold holding temps. recorded: diced tomatoes @ 43 F; cheese @ 42 F. Discussed with operator to lower temperature in salad reach in to cold hold food at 40 F or lower.Hot holding temps. recorded:Chili @ 171 F; beef patties hot holding @ 162 F; grilled chicken @ 151 F; spicy chicken @ 199 F; homestyle chicken @ 170 F. No bare hand contact with food.Observed good handwashing. Reviewed employee sick policy and return to work policy. Discussed food borne illness complaints. Operator knows when to report food borne illness complaints to health district.All managers are certified food protection managers. Facility is clean and organized.All dairy dates current.
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12/5/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous rotine inspection conducted on 6/22/2010 have been corrected.
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7/12/2010 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer found in refrigerated prep unit. Noted thermometer of salad refrigerator to be broken. Noted thermometer of walk-in cooler not operating. Provide thermometer in all these units.
- [1] Installed; maintained
Noted drain pipes of ice bin and soda dispenser in drive through station and at front counter not provided with air gap. Drain pipe of ice machine not provided with air gap.Raise all drain pipes above the rim of floor sinks to provide minimum of one-inch air gap.
- [1] Lighting provided as required; fixtures shielded
Lights over chili warmer and topping containers not shielded. Provide light covers or repaice light bulbs with shatter resistant bulbs.
- General Comments that relate to this Inspection
Product temperatures checked in hot holding equipment: beef pattie 157 F; grilled chicken breast 159 F; chili 174 F; chicken nugget 157 F; spicy chicken nugget 162 F.Cooking temperature of beef pattie 179 F.Sliced cheese 44 F in refrigerated prep table.Noted hand sinks in prep areas and in restrooms stocked and functional.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink.Dates on food products checked were ok.Ensure that employees wash hands properly after handling raw beef patties.
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6/23/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violationsHandsinks and restrooms properly stocked; observed employee handwashingChicken holding at 168FRaw hamburger on cookline 41FWalk in 38F; good separation of raw and ready to eat foodsChili 189FCutting board used for chicken sanitized every 4 hours or more often as neededSanitizer buckets changed every hour; sanitizer ~200-400 ppm quaternary ammoniaIce machine and microwave cleanDiscussed procedures for handling raw patties on cooklineDiscussed exclusion of ill employees
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8/25/2009 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed damaged shelf over food preparation sink. Repair/replace shelf to eliminate bare wood. All surfaces must be smooth and cleanable.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed mop sink area with a hole in the wall. Facility shall seal and repair the hole.
- General Comments that relate to this Inspection
Hot-holding/cooking temperatures checked ok; beef patties cooking at 203 degrees; chicken nuggets holding at 154 degrees; chili holding at 169 degrees.Cold-holding checked ok; beef patties at 39 degrees; cheese at 36 degrees.All handsinks and restrooms properly stocked with sanitary towels and soap.Sanitizer at three-compartment sink checked ok at 200-300ppm quatinary ammonia; in addition; chemical test strips were available.Walk-in refrigeration holding at 37 degrees; freezer below 0 degrees; and reach-in unit with beef patties at 36 degrees.Sanitzer buckets available with at least 200ppm quatinary ammonia.
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3/24/2008 | Routine Inspection 1st | 98 |
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