- General Comments that relate to this Inspection
Burger pattie coming off broiler checked at 174 F.Sliced american cheese 38 F; grilled chicken strips 38 F; guacamole 35 F in refrigerated prep unit.Walk-in cooler at 35 F; sliced american yellow cheese package 35 F; sliced american white cheese 38 F; sliced tomatoe pan 40 F in walk-in cooler.Walk-in freezer at -18 F.Sliced tomatoes; sliced cheese and lettuce held at ambient temperature on prep station; maximum holding time is 4 hours and time is tracked for each product.Quat santizer checked at 400 ppm concentration in 3-compartment sink.Noted hand sinks stocked and functional in prep areas and in restrooms.Noted floor in clean condition; just ensure more detailed cleaning of floor is done around rear legs of equipment.Ice maker interior observed clean; cleaned and sanitized on regular scheduled basis.Temperatures recorded on daily log checked good.Pest control serviced provided and no acitivity documented.
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1/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 1/21/2014 have been corrected.Ensure to clean floor in areas noted on the previous inspection on more frequent scheduled basis from now on to prevent any future build-up.
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1/28/2014 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Trash and grease noted on dumpster enclosure's floor. Clean floor more frequently.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Trash build-up noted on floor under beverage station's counter and under ice machine. Grease and food debris build-up noted on floor under fryers and fry holding station. Clean floor more frequently in these areras to prevent build-up.
- General Comments that relate to this Inspection
Grilled chicken 160 F; large beef pattie 165 F on hot holding table.Sliced tomatoes 49 F; sliced swiss cheese 56 F; pepper jack cheese 56 F on prep table. Time s when poroducts are set out are marked down on board to discard any portions not used at end of 4 hours.Guacamole 39 F; grilled cubed chicken 41 F on top of prep unit and sliced american cheese 41 F inside unit.Sliced american cheese package 36 F; hot dog 37 F; precooked beef pattie 38 F in wallk-in cooler.Noted hand sinks in prep areas and in restrooms stocked and functional.Quats sanitizer checked at 300 ppm in sanitizer buckets with wiping cloths.
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1/21/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The item pending for correction from the reinspcetion conducted on 3/8/2013 has been corrected. CFPM has applied for WCHD certificate which is to be received via mail within few days. Post and keep CFPM WCHD certificate posted in the establishment upon receipt.
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5/20/2013 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
One staff member is signed up for an approved certification course to take place 3/24 through 3/25. Follow-upto be conducted by 4/15/2013 to verify that this requirement is met.
- General Comments that relate to this Inspection
The items notedc on the previous routine inspection conducted on 2/28/2013 were corrected except for the CFPM requirement.
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3/8/2013 | Routine Reinspection 1st | 97 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Noted pan of sliced tomatoe and pan of cut lettuce on shelf being kept at ambirent temperature; no time track recording being done on TCS foods kept at ambient temperature. Pans removed from walk-in cooler 45 minutes earlier per staff. Stickers with time to discard 4 hours after placed on pans. Must have a time tracking system in place to ensure that TCS foods remaining in pans are discarded at end of 4 hours.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager currently on staff. Facility must have one CFPM on staff who has completed ab approved certification course by 3/29/2013
- [1] Installed; maintained
Floor sink and strainer basket for self service soda dispenser noted to be dirty. Clean this floor sink and stariner basket.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Paper towel dispenser for hand sink at north of prep area noted to be empty. Paper towel dispenser stocked with paper towles at this time.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Build-up of grease spills observed on dumpster enclosure floor and on path from back door to enclosure. Must clean floor in these areas to rid of grease build-up.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted floor under fryes with heavy grease build up and spilled french fries build-up. Grease and food debris build-up noted under central prep station counter and under side prep station equipment. Trash and food debris noted on walk-in cooler floor. Clean floor under all kichen equipment and inside walk-in freezer more frequently to keep clean.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
One employee drink cup with lid noted on cutting board of prep unit; keep cups on bottom shelf of tables to prevent potential contamination of prep surfaces or food products.
- General Comments that relate to this Inspection
Other hand sink in prep area and hand sinks in restrooms noted to be stocked and functional.Walk-in cooler at 36 F. Pan of sliced tomatoes at 36 F; sliced pepper jack cheese package at 38 F in walk-in cooler. Walk-in freezer at 0 F.Food temperatures checked in hot holding table at more than 140 F.
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2/28/2013 | Routine Inspection 1st | 86 |
- [1] Installed; maintained
The pre-rinse spray arm is hanging just below the floor level rim of the sink. Repair or replace so that the unit hangs at least 1" above the flood level rim of the sink to prevent the possiblity for backflow of dirty water into the potable water supply.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is an accumulation of debris on the floor against the back wall under the ice machine. Ensure that all areas; including hard to reach areas are kept clean to prevent the attraction of insects or rodents into the facility. This area was also noted on the November inspection report (as needing to be cleaned) from the preventative pest control company (Western Pest Control).
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- This routine inspection was performed in conjunction with a Food Borne Illness complaint investigation (Case #FBI120004).- All temperatures observed were at or near regulation (chicken filet directly out of fryer = 198F; cheese = 34F in make table reach-in; hot unit pre-cooked mushrooms = 166F; taco meat 162F; beef patty 165F; 172F; turkey 172F; pre-cooked chicken pieces = 40F). Product such as sliced tomato had a maximum hold time of 4 hours and was properly timed and marked for using time as a control barrier against bacterial growth.- Sanitizer level in the wipe down bucket tested 200ppm quat. Test strips were in stock.- All coolers had indicating thermometers installed.- No food or chemical storage violations observed.- Observed good employee hygiene practices during the inspection.
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1/5/2012 | Routine Inspection 1st | 98 |
- [1] Installed; maintained
The spray arm at the 3-compartment sink is just starting to hang below the flood level rim of the sink due to a weak and sagging spring. Repair or replace so that when the spray harm hangs freely; it hangs above the flood level rim of the sink to prevent any possibility of backflow of dirty sink water into the water supply.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- No time/temperature violations observed at the time of inspection. At food product was at or near regulation (e.g. walk-in ambient 32F; freezer -5F; raw chicken and breading/fry station 40F; grilled mushrooms 150F; chili 150F; chicken 154F; refried beans 170F; ground beef patty 154F; taco style ground beef 168F).- Ensure that thermometers in refrigeration units are kept near the warmest part of the cooler and not located directly under the coils as this will give a false low reading and may not indicate the actual temperature of the cooler (e.g. the reach-in cooler under the make line).- All sanitizer observed was within regulation (buckets 200ppm quat; 3-comp. sink 200ppm quat) with test strips available.- All chemicals observed were labeled and properly stored.- All hand washing stations were stocked and operational.
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5/25/2011 | Routine Inspection 1st | 99 |
- [1] Installed; maintained
The vacuum breaker on the mop sink faucet is leaking - Repair or replace.
- General Comments that relate to this Inspection
NOTES:1) Adjust the sanitizer pre-mix unit above the 3-compartment sink so that it dispenses ~200ppm sanitizer. Tested 100-150 at the time of inspection.2) All food holding equipment and food product temperatures were within regulation (mushrooms 163F; chili 185F; beef 163F & 154F; salsa 35F; ham and cheese 45F; shred cheese 40F; walk-in ambient 32F ref and 1F on freezer). 3) Sliced product (tomato; onion) is left out at room temperature however it is properly date marked and discarded within 4 hours. Please be advised that cut/sliced produce must be held at 40F or less or discarded if out of temperature for 4 hours or longer.4) All hand washing sinks were stocked and operational. Facility was clean and well organized.
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4/28/2010 | Routine Inspection 1st | 99 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. Must be provided within 60 days of original notice (by 5-16-09).
- General Comments that relate to this Inspection
All listed violations other than the CFPM have been corrected.Please call Mike Lupan @ 328-2425 once the Certified Food Protection Manager has been obtained otherwise a 2nd reinspection will occur on or after 5-16-09 to verify compliance.
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4/6/2009 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Cover the open containers of ice cream shakes and malts located within the walk-in freezer to prevent contamination.
- [3] CFPM or person in charge present; certificates posted as required
A Certified Food Protection Manager was not available at the time of inspection. One shall be provided/obtained within 60 days (by 5-16-09).
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Repair the damaged wall at the drive-thru.
- [1] Lighting provided as required; fixtures shielded
One of the lower fluorescent light bulbs in the front counter salad display case is not shielded. install a light shield or a shatter resistant "toughskin" light bulb to prevent broken glass contamination of food.
- General Comments that relate to this Inspection
NOTES:All food holding temperatures were within limits (e.g. - salad cooler ambientn = 36F; hot hold chili = 160F; hot hold refried beans = 168F; hot hold hamburger = 150F). All hand washing sinks were fully stocked and operational. The facility kitchen was generally clean and well organized.
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3/16/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Notes:Walk-in reefer @ 30 F; walk-in freezer @ 0 F. All reach in reefers cold holding at 40 F or lower. Thermometers present. Dipper well OK. All handsinks properly stocked. All equipment in good repar.OK to issue permit; OK to operate.
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10/23/2008 | Opening Inspection | 100 |
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