- General Comments that relate to this Inspection
All violations observed during previous inspection have been corrected: - Walk in fridge holding @ 39F and all food temped at 38F and below. Unit was repaired after discovering a freon leak. - Dishwasher still dispensing 100 ppm Chlorine and staff is logging sanitizer concentration 2X a day. Log sheets continue to be required until further notice.Also left information with operator to add Raw/Undercooked Advisory to any menu items (eggs; burgers) that are offered undercooked per customers request.
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12/4/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed walk in fridge holding @ approx 43F with most food temping @ 44F-46F. This unit needs to be set to ensure all food is 41F or below at all times and compensate for frequent opening and closing of main door. Refrigeration technicians contacted during inspection and due to arrive today. This unit will be reinspected in 48 HRS to ensure it is holding proper temps.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher dispensing 0ppm Chlorine sanitizer. Unit was primed during inspection and dispensing 50 ppm Chlorine by the end of inspection. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. This unit must be checked and the sanitizer concentration logged twice a day until further notice. Example logs left with operator. Ecolab contacted during inspection to service unit.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Signs left with operator. Restrooms clean and stocked. Make up unit #1 holding @ 40F. All food @ 39F or below. Make up unit #2 holding @ 41F. All food @ 40F or below. Food in grill drawers ranged from 40F to 43F. All food turned over every 2-3 hours. Final cook temp of burger on grill @ 190F. Hot holding good. All items in wells @ 150F and chilli and carmelized onions at 148F. Good cleaning procedures for slicing. Front reach in unit @ 40F. Good dairy dates for all items. Dining area clean and well kept. Test strips on hand for dishwasher. *Discussed no bare hand contact rules and staff began utilizing gloves during inspection. *Ensure raw eggs are stored next to raw chicken at all times in walk-in and all meat is stored in order of final cooking temps. Chicken on bottom; then beef; then fish/pork; then cooked items or veggies. *Most prepped items in cold storage labeled with prep dates. Ensure all items are labeled to ensure proper product rotation. CFPM (list all CFPMs in facility): Kevin Wood; M141205; 11/18/19. A couple people due to take course in next month.Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
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12/1/2015 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
Violations from previous inspection have been corrected: - Facility is labeling meat when its placed in walk-in and pulling first-in; first-out accordingly. Facility is aware that thawing meat at room temperature is not allowed. - Door closure mechanism has been repaired on walk-in. Unit is holding @ 42F-43F on external thermometer display. Requested staff move chili to back part of walk-in to keep it from being affected by flucuations in temps due to main door being opened & closed frequently. Other items: - Cold water repaired @ hand sink near dishwasher. - Garlic and oil is stored on ice.
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10/21/2014 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed thermometer for walk in fridge displaying @ 46F and most food in the front portion of walk-in fridge @ 45F. Food towards the back of the unit temped @ 39F. The door closure mechanism is not working properly so this seems to be contributing to this temperature flucuations. Repair this closure.
- [2] Potentially hazardous food properly thawed
Observed frozen meat being thawed out at room temperature. Food had just been delivered that morning and facility was trying to speed up the thawing process. Food was still frozen so it was placed back in walk-in fridge during inspection. Facility shall implement a labeling and rotation schedule for all meat used to ensure proper rotation and thawing under refrigeration.
- General Comments that relate to this Inspection
Hand sink clean and stocked. *Sink near dishwasher needs to have cold water fixed. Refrigerated drawers under grill @ 30/34 with beff temping @ 34-39F and chicken temping @ 39F. Dishwasher @ 50ppm Chlorine. Freezers @ -6F and 0F. *Replace burned out bulbs in grill area. *Discussed garlic and oil mixture with staff. This product needs to be kept temperature controlled @ 41F to prevent growth of botulism.
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10/13/2014 | Routine Inspection 2nd | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
A written procedure for cooking and cooling of turkey chili and au jus must be developed and faxed to WCHD no later than June 30; 2014. This procedure should include a step by step breakdown of the process to be followed by all employees during the cooling process. Cooling logs should continue to be faxed to WCHD on a weekly basis; even if no products are cooked and cooled that particular week.
- General Comments that relate to this Inspection
*Discussed draining procedure for yogurt with operator. Blue rags should not be used for this process. A food grade material like cheese cloth or coffee filters should be used instead. *Discussed exhaust hood and recent occurence of smoke filled kitchen and dining area. Operator will contact hood company and have it serviced. Reminded operator that exterior doors should be closed at all times to prevent flies from entering.
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6/20/2014 | Routine Reinspection 3rd | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed turkey chili being cooled in a large stock pot that would not have been cooled properly. Facility plans to purchase an ice wand to accelerate cooling but one was not on hand at this time. The product was placed in shallower hotel pans and on ice to accelerate cooling. All product must be cooled to 70F (within 2 hours) and then cooled to 40F within 4 additional hours.A written procedure must be developed and posted for all employees to follow for all items that are cooked and cooled by Tuesday June17; 2014 and faxed to Latricia at WCHD. If cooling wands are purchased later the procedure can be revised at that time. Cooling logs must continue to be maintained and faxed to WCHD weekly.
- General Comments that relate to this Inspection
All violations from 6/2/14 and 6/5/14 inspections have been corrected with the exception of the above. Various kitchen areas have been cleaned. These area should be added to a routine cleaning schedule. Walk in fridge is holding @ 40F or below. Cod and roast beef temped @ 39F. Blue cheese temped @ 38F. Food in drawers on line is all holding @ 35F-42F but is all used within 3-4 hours. One external display has burned out but a service call has been made to repair this; per Jordan.
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6/13/2014 | Routine Reinspection 2nd | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non-food contact surfaces throughout facility in need of deep cleaning. This includes microwave handles; refrigerator and freezer doors and handles; bottom of reach in freezer; shelves inside make up unit. Recommend developing a cleaning schedule so all these areas are cleaned routinely.
- General Comments that relate to this Inspection
All the violations from the 6/2/14 inspection have been corrected except the above. Walk in unit has been serviced and is holding @ 39F. Chicken temped @ 39F and horseradish sauce @ 38F. Grill drawers displays are showing @ 34F and 44F. Turkey patties temped @ 34F; Chicken breasts @ 35F; Beef @ 39F; Bison @ 40F. Staff should monitor these units very closely and ensure they are serviced immediately if temperatures start to consistently display 41F or above. Staff has started completing temperature logs. Fax these logs weekly (Fridays) to WCHD until further notice. Dishwasher solution has been changed from Quat to Chlorine and is dispensing @ 100ppm. Ensure test strips are purchased for this unit and utilized daily by staff. Burned out light bulbs in hood have been replaced and all light shields have been cleaned. Ensure these shields are cleaned routinely.
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6/5/2014 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
Observed walk in refrigerator not maintaining proper temperature. External thermometer display showed 48F and beef and turkey patties temped @ 44F & 45F. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. This item should be addressed within 48 hours.Observed refrigerated drawers under grill with external temp displaying @ 48F and 49F. All beef patties temped @ 45F; Turkey Burgers @ 45F and chicken @ 45F. All product is used up within approximately 3 hours after being placed in this unit but the unit should be adjusted to hold all product @ 40F or less to prevent bacteria growth. This item should be addressed within 48 hours.
- [2] Food protected during storage; preparation; display; service; transportation
Observed turkey chili cooling in walk in @ 80F. Product had been in there for approximately 1.5 hours and was covered so would not have cooled properly. Product placed on ice and uncovered and temperature dropped to 40F in approxmately 30 minutes. Corrected on site however cooling logs will be required to be faxed to WCHD weekly until further notice. Discussed cooling procedures with staff.
- [2] Potentially hazardous food properly thawed
Observed frozen beef patties being placed to thaw at room temperature on prep tables; Instructed operator this is not a proper thawing method and all patties were returned to walk-in fridge to finish thawing. Corrected on site.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed dishwasher not dispensing sanitizer solution and detergent was completely empty. Per operator all dishes are washed in the three compartment sink and then ran through dishwasher as final sanitizer. Dishwasher should be repaired to ensure it is dispensing sanitizer and should not be used until reinspected by WCHD.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non-food contact surfaces throughout facility in need of deep cleaning. This includes microwave handles; refrigerator and freezer doors and handles; bottom of reach in freezer; shelves inside make up unit; hot and cold water handles on hand sink. Recommend developing a cleaning schedule so all these areas are cleaned routinely.
- [1] Lighting provided as required; fixtures shielded
Observed burned out bulbs in hood and light shields are coated with grease therefore proper lighting is not available under hood. Replace all bulbs as soon as they burn out and thoroughly clean all light shields. Recommend adding cleaning of light shields to weekly cleaning schedule for hood filters.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Three compartment sink in place and with Quat @ 200ppm. Reach in two door freezer @ -3F. Make up unit @ 35F. Pickles @ 40F. Tzatziki sauce @ 42F. Hot holding good. Beef; chicken and turkey @ 160F. Turkey Chili @ 157F; AuJus @ 180F & Carmelized onions @ 150F. Sanitizer buckets in place with Quat @ barely 200ppm. A fresh bucket was prepared and Quat read @ 200ppm. *Reminded operator to store sanitizer buckets below all food and refill when water is cloudy.Restrooms clean and stocked. Alcohol advisory posted.*Kitchen facility needs a good cleaning in all hard to reach areas. Grease build up in noticeable throughout and should be addressed via a cleaning schedule.
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6/2/2014 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedLine drawers @ 38F-patties @ 38F; 38FMake up unit @ 40FSingle service utensils stored correctlySanitizer bucket @ 200ppm quatDipper well okRestrooms stockedDishwasher @ 50ppm chlorineThree compartment sink @ 200ppm quatTest strips available*Reviewed proper cleaning methods for prep area and slicer. Prep areas should be washed; rinsed and sanitized between product types. Slicer must be broken down and washed; rinsed and sanitized within 4 hours of use.Walk in @ 39F-cooled chili @ 35F-cooled onions @ 35F*Reviewed proper order of raw storage with operator - poultry (and eggs); beef; then all others from bottom to top.*Reviewed cooling practices. Cooling is minimal; though procedure for chili is cooling in stock pot. Reviewed that product must be cooled from 140F to 40F within 4 hours.Clean dishes stored correctly*Discussed with operator the importance of keeping knife magnets only for clean knives to prevent cross contamination.
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1/15/2013 | Routine Inspection 1st | 100 |
- [1] Original container; properly labeled
Observed raw chicken; beef and tuna on the same shelf in the walk-in next to each other in separate pans
- General Comments that relate to this Inspection
Observed raw chicken; beef and tuna on the same shelf in the walk-in next to each other in separate pans**No CFPM: Must obtain a CFPM certificate from Washoe County in the next 14 days (1-17-12)**Observed raw chicken; tuna and beef on the bottom shelf of the walk-in fridge. Need to organize food in fridge based on whether of not they are ready-to-eat foods and by cooking temperature. Items with highest cooking temperatures should be on the bottom shelf. Keep raw food away from cooked food. Dishwasher is working; >100ppm ClDry and utensil storage okTwo of the three handsinks are working; but there are enough to currently to adequately support the front counter; prep area and cooking line. There is already a request to have the handsink fixed. Reach-in fridge on cook line: sliced tomatoes 38F; cole slaw 35F; cheese 36FWalk-fridge 38FFreezer <32FAll items in the freezer/walk-in fridges were labeled and dated. General cleanliness okEnsure all dry products use a scoop what a handle to minimize hand contact All employee food must be kept separate from food prep or cooking areas
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1/3/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
** OK TO OPEN & SERVE/STOCK FOOD **Handsinks were all fully stockedAll Floors; Walls and Ceilings were clean and sanitized.All prep counters were clean and sanitizedAll Reach-in Refrig were <40F; clean and sanitizedWalk-in Refrig(s) were Temp'd @35FSanitizer dishwasher tested - 75 ppm ClCustomer restrooms were clean and stockedDumpster area cleanAll construction materials have been removed prior to a deep clean/sanitization process
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9/12/2011 | Opening Inspection | 100 |
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