- General Comments that relate to this Inspection
handsink clean and stocked/bathrooms clean and stocked3 compartment sink/sanitizer buckets 200 ppm Quat. Ensure all staff know the contact time for the sanitizer to ensure proper sanitization Chili in steam table 181F; Chili cooked from eariler today <=41FAll fridges <=41F; food in freezers is frozen solid meat slicer clean Ensure all food contact surfaces are being cleaned and sanitized every 4 hrs. Dipper well okcooked hamburger 177f; staff are using separate tongs/flippers for raw hamburgers and cooked Observed good handwashing by staffNo other CFOM's at this location; no other staff have taken/fail a recognized CFPM exam. Owner said he would work on getting abother CFPM at this location Review proper use of handwashing and glove use
|
1/13/2016 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Heavy dust on duct ventilation above food/open cups next to cash register. Potential for dust contamination. Maintain duct ventilation in clean condition. Correct by the due date noted below.
- General Comments that relate to this Inspection
Notes:Handsink is stocked and available; observed frequent use by employees -sink located next to food prep area; be wary of splash potential to food areaQuat sanitizer measured between 200-300ppm in 3-comp sink and buckets -one bucket was changed out measured at 100-200ppm; strips availableAll equipment and food temps within proper rangesTongs are being used to place raw patties on grill -ensure that tong handle is maintained out of food product in meat drawerOperator indicates that all burgers are cooked to order and served undercooked -advisory is posted next to registerAll chems labeled and properly storedDiscussed potential for "No barehand contact with ready to eat foods" in upcoming regulation change -buns; cheese; lettuce currently being touched with bare hands -no cross contamination issues noted at this time
|
2/12/2015 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Lettuce on counter right next to hand sink--potential splash contamination during hand washing-keep ready-to-eat foods should at least 24" from hand sink or a splash guard should be installed
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted dust accumulation on duct work above cooking and service area behind counter--clean and maintain clean--noted previously as a customer complaint follow-up--cleaning duct-work should be part of monthly cleaning schedule-
- General Comments that relate to this Inspection
-no other violations noted--hand sinks stocked with soap and paper towels/observed staff washing hands at appropriate times-good personal hygiene--cook did not touch raw meat or packaging-uses tongs to place raw meat on grill-no cross-contamination problems noted--walk-in @ 40 F./pork chili mix @ 39 F.--sliced tomatoes on prep line @ 42 F.-all foods in freezers are well-frozen--ice cream dipper stored in water well with good stream of water--bleach sanitizer in 3 compartment sink @ 75 ppm/sanitizer in rag bucket @ 75 ppm (buckets are changed out and made up new after lunch)-overall cleanliness and organization are good-Areas to focus on:1.) make sure that lettuce; etc. remains farther than 24" from handsink or install a splash guard.2.) bare-hand contact of ready-to-eat foods such as buns; lettuce; cheese; etc. should be avoided (potential virus contamination as some viruses are not removed with ordinary hand-washing)-either use tongs to ssemble or wear gloves--when regulations are update this will be required-3.) noted some build-up in cracks around handles or meat-slicer--clean cracks--potential for bacterial growth and hand contamination from handles-to email information to CFPM
|
4/8/2014 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Raw hamburger stored above ketshup; mustand containers with pour spouts. Potential cross-contamination of spout from drip.
- [3] CFPM or person in charge present; certificates posted as required
CFPM certificate exoired on 4/30/2013. Must obtain new CFPM by 8/3/2013. a 16 hour approved course is required due to length of time certificate has been expired.
- [1] Single service: articles; storage; dispensing; used
Plastic ware stored in self-serve bins in a disorganized fashion--potential for hand contamination of food contact surface from customers
- General Comments that relate to this Inspection
-no otheer violations noted--observations made during busy lunch service--walk-in @ 32 F.; cold drawer; burgers @ 46 F.; chicken breast @ 46-47 F. Freezer foods hard to touch.-cook temp. on burger @ 200 F.; hot-holding beef chili @ 166 F.-chlorine sanitizer in 3 compartment sink @ 75 ppm.; rag bucket @ 100 ppm.; rags properly stored in bucket between use; chlorine test striops available-observed staff washing hands often and at appropritate times; good personal hygiene; all handsinks stocked with soap and paper towels; staff use covered cups with a straw on cook line for water (open cans of soda on cook line are not allowed--did not deduct points but may on future inspections as this is a violation)Areas of concern: 1.) staff do not wear gloves when touching ready-to -eat foods such as buns; lettuce; sliced tomatoes; cooked French fries during placement in containers. There is potential for hand contamination of these foods as a result of viruses that cannot be removed with normal hand-washing. Proposed Regulation changes require glove use for foods that will not uindergo further cooking. (Previous recommendation to change this practice has been made to CFPM who was not present during inspection.)2.) Observed cook touching contaminated paper separating burgers when placing on grill. While cook appears to be diligent about washing hands; this must be done thoroughly between each order to avoid cross-contamination when making up burgers on buns. A system that would avoid potential hand contamination and constant is advisable.3.) Cook temperatures on burgers are never taken even though food thermometers are present. It would be advisable to check cook temperatures at least once/shift. Cook temp. logs are required under proposed regulation changes.Recommended to address areas of concern even though not required under current Regulations.
|
6/3/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
No violations noted.-observed staff washing hands; tongs are used to place raw beef and chicken on grill-bare hands used to assemble bun; condiments and cooked burgers-no problems related to possible cross-contamination noted.-recommend wearing disposible gloves to avoid direct bare hand contact with ready-to-eat foods--CFPM notified that this may become a legal requirement when WC Regulations are update-all temperatures with-in range; walk-in @ 32 F; sliced tomatoes @ 40 F.; ranch dressing @ 40 F.; raw hamburger @ 34 F.-cold drawer @ 42 F; sliced tomatoes on line @ 40 F.; storage cooler for condiments on line @ 38 F.-ice cream well frozen in small storage unit -cook temperature on hamburgers @ 194 F. --hamburgers cooked med. rare unless requested rare by customers. Consumer warning appropriately posted on order counter-hot holding chili @ 184 F.-bleach sanitizer in 3 compartment sink @ 100 ppm. bleach in rag bucket < 50 ppm-remind staff to change out rag buckets immediately afte lunch and again before dinner.-hand sinks stocked and observed staff washing hands-facility is clean and well organized-CFPM is familiar with 48 hr exclusion for employees with nausea; diarrhea or vomiting.
|
4/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted. Hand sinks stocked and water is HOT! Observed hand washing going on during inspection. Walkin at 34 F. Cold drawers with chicken at 34 F. Hamburger in cold drawer at 34 F. Prep table with tomatoes and lettuce at 40 F. Hot-holding chili at 171 F. Hamburgers are cooked to medium unless requested rare by customer. Cook temp of hamburger at 159 F internal temp. (155 F or above is minimum) Consumer advisory still posted in an obvious place where it can be easily read by customer placing an order.Noted that staff use a tongs to put burgers on grill (no direct hand contact if the grill cook is also touching tomatoes; lettuce; and bread to prep burger.) When the cooking and bun prep opersations are separated between two different persons; the cook is allowed to touch the hamburger patties to put them on the grill.Discussed the use of disposable gloves with CFPM to avoid direct hand contact with the tomatoe slices; onion; lettuce and bread.Discussed sick leave policy including the need appropriate exlusion of staff from food service who have been ill with gastroenteritis symptoms (vomiting; diarrhea) for 48 hrs post symptoms.
|
5/10/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES and OBSERVATIONS:- All product temperatures observed were within regulation (raw beef patty in cold holding drawer at the hot line = 39F & 41F; raw chicken square patty 41F; chili in hot hold 139F).- Sanitizer buckets tested 50ppm (x2)- Hand washing sinks were stocked and operational- Facility was clean and well organized- Consumer advisory was posted at the front counter on the menu jar for raw and/or partially undercooked foods.
|
5/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Previous problem handling buns after toching raw beef burgers has been rectified. Observed cook using tongs to place raw burger on grill so that there is no direct hand contact with raw meat.Walkin at 38 F. Internal food product: cut tomatoes at 39 F.; cooked sausage for chili at 38 F.Cook temp. on hamburger at 174 F. Hot holding chili at 190 F.Chlorine sanitizer in bucket for wiping rags at 50 ppm. Second bucket used for cloth for makeup table had no chlorine reisdual. Buckets are changed out after lunch rush at about 2:30 pm.Discussed appropriate cooling procedures for cooked sausage and left over chili. To deliver info on correct cooling options. Restaurant policy is to serve burgers according to customer order. Previous posted consumer warning missing. Owner agreed to post new sign that is visible to customeres by 1/20/2009. Wording must state: "The Washoe County Health District advises that eating undercooked animal foods such as rare or medium rare hamburger poses a risk to eveyone; especially the elderly; younf children; pregnant women; and individuals with compromised immune systems."Owner agreed toobtain new Health card by 1/20/2009.
- SECTION XVII: ABATEMENT DATE
Did not take points off as owner agreed to rectify issues identified by 1/20/2009.
|
1/12/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Items noted on the previous inspection conducted on 4/7/2008 were corrected.Refrigerated stand for raw meat products at 40 F.Per owner; all amployees have been retrained on hand washing policy for handling of raw meats; monitoring is being done as well. Hand washing poster was provided at prep station.
|
4/11/2008 | Routine Reinspection 1st | 100 |
- [5] Hands washed and cleaned; good hygienic practices
Cook observed not washing hands between placing raw beef patties by hand on griddle and handling burger buns. Cook washed hands after being advised. Hands must be washed between handling of raw meats and cooked or ready to eat foods to prevent cross-contamination. This violation has been noted on previous inspections. Operator must review hand wash policy and ensure it is being followed by all employees.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No thermometer found in refrigerated stand under griddle; provide this unit with a thermometer.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean walk-in wall's interior around glass door's frame of dust build-up.
- [1] Installed; maintained
Hose with nozzle noted attached to faucet and being kept inside mop sink. Remove hose attached from faucet when not in use to eliminate cross-connection.
- General Comments that relate to this Inspection
Several pots of chili at 36 F and 37 F in walk-in cooler; sliced cheese at 39 F in walk-in cooler.Sliced cheese at 40 F in prep cooler at cook line. Pot of chili at 160 F in warmer well.Hand sinks stocked and functioning properly.CFPM certification for John Lewis expires this month; needs to attend recert class prior to expiration date to keep certification valid. Other staff member has CFPM certificate.Manager planning to attend certification class this month.
|
4/7/2008 | Routine Inspection 1st | 92 |
Restaurant representatives - add corrected or new information about Juicys Giant Hamburgers, 301 S Wells Ave, Reno, NV »