- General Comments that relate to this Inspection
Walk-in cooler at 37 F.Walk-in freezer at -8 F.Noted current dates on food products checked.Noted facility in clean condition in general.
- General Comments that relate to this Inspection
Hot dog 166 F; taquito 185 F on roller grill. Products are held for 4 hours maximum; time tracking system is in place.Noted prep area and restrooms' hand sinks stocked and functional.
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2/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 38 F. Hot dog grill was removed about one month ago; management unsure at this time if hot dog grill will be operated in the futture.Noted hand sinks in back room and in restrooms stocked and functional.
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2/7/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Current dates noted on foood products checked.Noted restrooms' hand sinks stocked and functional.Walk-in cooler at 38 F.Walk-in freezer at - 4 F.Milk refrigerator at 38 F.Facility noted to be kept very clean.
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1/29/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 35 F. Walk-in freezer at 0 F.Dates on food products checked had current dates.Noted restroom hand sinks stocked and functional.Facility noted to be kept very clean in general.
- General Comments that relate to this Inspection
Walk-in cooler at 35 F. Walk-in freezer at 0 F.Noted restroom hand sinks stocked and functional.Facility noted to be kept very clean in general.
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3/14/2013 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- Install a covered trash container in the women's restroom for sanitary napkin disposal.- The hand sinks in the Men's and Women's restrooms are pulling away from the walls and the silicone has detached from the wall. Remove old deteriorated silicone; ensure that the sinks are firmly attached to the wall and resilicone.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Ensure that all chemicals are stored below and away from food products.- Facility was clean and well organized.- Ambient refrigeration temperatures were at or near that required by regulation (walk-in cooler 30F; freezer -12F).- Restrooms were clean; stocked and operational.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- All open/prepared food product observed was at proper holding temperatures (french toast & sausage roll 156F; cheese smokie 160F; hot dog 156F). All ambient refrigeration temperatures were at or near required levels (milk cooler 25F).- All hand washing sinks were stocked and operational- Overall store was clean and well organized. Ensure that chemicals are always stored below and away from foods and food equipment or contact surfaces.
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3/9/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed dried syrup and other food debris on the counter top under the drink machines. Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All food product holding units were at or near regulation temperature at the time of inspection (e.g. Walk in -8F freezer and 32F cooler (ambient); pre-packaged deli cooler 32F).- Ensure that all chemicals are clearly labeled (e.g. - white spray bottle on chemical storage shelf - corrected on site).- Restroom area hand sinks were stocked and operational.- Garbage pad area clean and all trash was secured/contained with evidence of active pest prevention.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- All hot held food product is date marked on the exterior of the product packaging for 4 hours sell by time. Do not exceed 4 hours hold time. Hot hold at 140F or hotter to prevent growth of pathogenic bacteria.- All holding temperatures observed were within regulation (e.g. hot hold cabinet 140F ambient; reach-in freezer 0F).
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2/28/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:1) Preheat the burrito display case prior to placement of food for faster service and to reduce the amount of time the product is within the temperature danger zone.2) Continue to initially cook hot dogs to a minimum of 165F prior to hot holding at 140F or higher. All other commercially pre-packed foods may be initially cooked to 140F for hot holding at 140F.
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1/26/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:1) Hot dogs; even though commercially prepared must be heated/cooked initially to a minimum temperature of 165F for 15 seconds prior to hold holding or sale to the consumer. Hot hold at 140F or higher.
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1/23/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this inspection.Notes: Walk-ins are at 35 and -8 degrees F.Facility is clean and orderly.All RTE foods have current dates.Reach-in at 36 degrees F.
- General Comments that relate to this Inspection
No violations noted at this inspection. Good Job!Notes: RTE hot dogs holding on grill at over 150 degrees F.Facility is clean and orderly.Restrooms are clean and stocked.
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2/6/2008 | Routine Inspection 1st | 100 |
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