Juicy's Giant Hamburgers, 3981 S Mc Carran 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.Notes:Restrooms/handsinks properly stockedDiscussed importance of handwashing. Handwashing observed.Discussed no bare hand contact w/ready to eat foods.Discussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop. Also employees ill w/ sore throat w/ fever.All coolers at 40 f or below -hamburgers 38 f; chicken breast 37 fFinal cook on hamburgers at 202 f*Recommend seperate tongs for raw and cooked product*Ensure lettuce and tomatoes are marked w/ a "pull by" time not to exceed more than 4 hours. No other CFPM's; no one has taken coure in last year
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11/30/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Noted.Restrooms/handsinks properly stockedDiscussed importance of handwashing. Handswashing observed.Discussed no bare hand contact w/ready to eat foodsDiscussed employee health. Ensure employees ill w/ gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop. Also employees ill w/ sore throat w/fever.All coolers at 40 f or below - hamburgers 38 f; chicken breast 37 fFinal cook on hamburgers at 202 f**Recommend separate tongs for raw and cooked product**Ensure lettuce and tomatoes are marked w/ a "pull by" time not to exceed more than 4 hours No other CFPM's; no one has taken course in last year
|
11/24/2015 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed pan of sliced tomatoes on counter. Per operator they are thrown out every 4 hours. Tomatoes are a potentially hazardous food and must be kept at 40F or discarded when they have been above 40F for 4 hours. If time is used as a public health control; it must be documented. Institute documentation procedure for tomatoes. Observed raw eggs on top shelf in walk in. Eggs should be stored on the bottom shelf to prevent cross contamination. Observed container of employee food on bottom shelf under raw beef patties. Ensure all employee food is stored separate from service food and is protected from cross contamination.
- [1] In-use food; ice dispensing utensils properly stored
Observed tub of salt under front counter with handle of scoop in the product.Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed 3 compartment sink with 200+ ppm chlorine. Test strips are available and no dishes being done at time of inspection. Maintain chlorine concentration between 50-100ppm chlorine; use test strips to verify concentration before use. Reviewed procedure for making appropriate concentration of sanitizing water with operator; who will review with employees. Provided sanitizing concentration log. Corrected on site.
- General Comments that relate to this Inspection
Notes:-handsink stocked; observed good employee handwashing-cold holding temperatures checked ok - make up unit cheese and tomatoes 39F or less; walk in - raw beef; cheese and tomatoes at 38F.-food stored off ground-advisory for raw or undercooked meat posted-thermomter available to test final cook temperatures-final cook temp on burger 165F-facility is clean and organized-no pest issues noted at time of inspection-restrooms clean and stocked-facility uses gloves with ready to eat food-discussed employee health policy - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
11/17/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/1/2013 have been corrected.CFPM has been issued the WCHD cetificate. Cerificate is posted in establishment.
|
10/7/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No stemmed thermometer available. Keep stemmed thermometer available at all times for monitoring of final cooking temperatures. Staff stated proper minimum internal cooking temperatures. 165 F for chicken and 155 F for beef patties.
- [3] CFPM or person in charge present; certificates posted as required
Store manager has ServSafe certificate which was obtained through a not WCHD recognized course. Manager shall submitt course contents for evaluation for WCHD reciprocity or shall take a WCHD approved certification course and have it completed by 9/2/2013.
- General Comments that relate to this Inspection
Provided copy of consumer advisory on raw/undercooked animal foods which must be posted to customers' view if serving beef paties at less than 155 F per customer requests.All refrigeration units noted at below 40 F.Noted prep area and restooms' handsinks stocked and functional.3-compartment sink chlorine concentration checked at 100 ppm.Sliced tomatoes and cheese left at room temperature must have time marked down to discard any portions not used in 4 hours.
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8/1/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Clean and sanitize all work surfaces; food contact surfaces and utensils and stock all hand sinks with soap prior to start food prep activities. Install a splashguard between the hand sink and 3-compartment sink.All refrigerated equipment operating at below 40 F.RIsk category 3 assigned; Facility requires to have one Certifed Food Protection Manager on staff full time who has completed an approved course by 6/28/2013.Plans to open on 5/2/2013
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4/30/2013 | Opening Inspection | 100 |
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