Burger King #18337, 1025 North Hills Blvd, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations noted at the time of inspection.Walk-in cooler: 35F (internal temperature measured 24F)- American Cheese 40.2F- Pepper Jack 36.1F- Blue Cheese Crumbles 37.5- Ham 36.5F- Uncooked Bacon 35.2F- Onions 36.9Hot Holding:- Chicken Tendercrisp 145F- Original Chicken 170F- Grilled Chicken Breast 165F- Whopper Jr Burger 174F- Whopper 182FSalad Make-up Table: 30F- Parmesan Cheese 36F- Blue Cheese 33.9F- Apple Slices 36.1FReach In (with Creamer) 40F)Milkshake Fridge: 37F- Strawberries 38F- Tropical Mango 46FOperator's CFPM with WCHD has expired; but has FIVE members of the management team with current ServSafe Certificates:Name/Date Exam Taken/Exam #/Certificate #Maria L Torres 01/28/2015; Exam 10419; Certificate # 11941734Kyle Chisum 11/20/2014; Exam 10388; Certificate # 1179280Perla Gonzalez 11/22/2014; Exam 10387; Certificate #11735332Daena Lopez 02/14/2012; Exam 10222; Certificate #8800139Food product is properly labelled; stored 6" off the ground and facility uses time as a public safety control for rotating product on sandwich prep line. Time stickers observed and burger and chicken patties on timers for proper rotation.Chemicals properly labelled and stored in back store room.Operator uses quat for sanitation. Three-compartment and buckets measured at 300-400ppm. Test strips available.Handsinks and restrooms properly stocked with soap; paper towels and hot/cold running water. Proper employee handwashing observed.Discussed pest control with operator. No evidence of vermin observed. PCO comes out once per month.Discussed employee exclusion policy with operator (48 hours after last bout of diarrhea or vomitting.)Discussed new proposed regulations. (Bare hand contact/food labelling).
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3/12/2015 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
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] Non-food contact surfaces: designed; constructed; maintained; installed; located
Door closure on walk-In cooler not working properly. Repair/replace door closure and maintain as designed and cinstructed to ensure proper closing of door to walk-In cooler.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Walk-In 39F.-Freezer 1F.-Reach-In 32F.-Freezer -2F.Hot holding-Hamburgers 158-165F.-Chicken 153-161F.-Dairy dates ok.-All sccops and thongs properly stored.-Date labeling observed.-Three compartment sink sanitizer at 100 ppm chlorine.-Wiping cloth buckets at 100 ppm chlorine.-Bathroom properly stocked.-All lights properly shielded.-All items stored at least 6" off the ground.
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2/20/2014 | Routine Inspection 1st | 98 |
- [1] Lighting provided as required; fixtures shielded
Lights not shielded in walk-In cooler. All lights must be properly shielded.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Bathrooms ok.-Three compartment sink ok.-Test stripes available.-Sanitizer in sink was 100 ppm.-Sanitizer in wipe cloth buckets was 100 ppm.-Walk-In cooler 36F.-Freezer -5F.-Date labeling observed.-Glove use observed.-Reach-In 38F.-Reach-In 39F.-Hot Holding -Hamburgers 173-182F.-Chicken 155-166F.-All items stored at least 6" off the ground.-Chemicals properly stored.
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4/1/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) This is the 90 day operating inspection for a brand new store.2) Very clean and well organized.3) Following HACCP very strict handwashing and sick policy involved.4) Hot holding all burgers at 183-192 degree F; chicken 191; and nuggets 177 degree F. All discarded between 45 min - 1 hour. 5) Salad prep at 38 degree F all product properly stored.6) Refer at 28 degree F all product properly stored dated first in first out.7) Freezer at -10 degree F all product frozen.8) Dry storage good all off the ground.9) Chemical mop area ok10) All handsinks stocked 11) All sanitizer buckets at 100 ppm12) Three comp sink sanitizer at 100 ppm.13) Restrooms and trash area ok.14) Test strips and thermometers present.
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3/13/2012 | Routine Inspection 1st | 100 |
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