- General Comments that relate to this Inspection
Notes:Handsinks stocked; available; and used by employeesRaw chicken handled in isolated area from other foodsAll equipment and food temps measured within proper ranges -chicken coming out of oven at 190+; chicken coming out of fryer at 170+ -all hot/cold holding temps ok; thermocouple and stem thermometer available -facility also applies color code system for discard times of held productAll food product properly stored throughout; all prepped product is date labeledQuat sanitizer measured at ~300ppm throughout; test strips availableEmployee drinks stored in designated areaFacility maintains daily temperature logs covering equipment temps; employee health and hygiene (including no barehand contact with ready-to-eat); general sanitation; and product cook/hold temps; reviewed logs at this timeDiscussed chicken tender blanching procedure (only product that goes through a cooling process - not done at all stores) -procedure is established at a corporate level -chicken cooked to ~100 -> must cool to 70 within 4 hours -> then under 40 in 4 hours -facility has documentation to support procedure -operator instructed to strictly follow procedure and take corrective action as necessaryFacility is generally well maintained
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7/15/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Racks in freezer are now repaired.
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9/18/2014 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Food racks in freezer broken. Replace food racks in freezer to ensure safety of food stored in the freezer.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink ok.-Test stripes availavble.-Walk-In 39F.-Freezer -5F.-Date labeling observed.-Reach-In 38F.-Reach-In 32F.-Reach-In 36F.-Hot holding-Chicken 150-160F.-Pot pie 178F.-Bathroom properly stocked.
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9/3/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Broken racks in freezer. Repalce racks to ensure food safety.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Three compartment sink sanitizer aqt 300 quat.-Test stripes available.-Walk-In 40F.-Freezer 6F.-Date labeling observed.-Chicken 145-150F.-Reach-In 32F.-Reach-In 30F.-Freezer 5F.-Scoops and thongs properly stored.-Wiping cloth bucket sanitizer at 300 quat.-All lights properly shielded.-All items stored at least 6" off the ground.-Both bathrooms properly stocked.
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9/10/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at time of inspection.All cold holding checked OK. All food properly stored off ground and covered when not in use. Observed color coding being utilized for time and date monitoring of foods. Quat sanitzer recorded with 400 ppm.Hot holding temps. recorded:Original chx @ 140 f; grilled chx @ 146 F; chx bites @ 140 F; bisquits @ 156 F; extra cripsy chx @ 148 F; mashed potatoes @ 145-179 F; corn @ 166 F; chx pot pie @ 167 F; corn @ 167 F. Coleslaw cold holdig at 43 F; shredded cheese @ 41 F.Reviewed wtih operator to clean and sanitize all in use utensils at least once every four hours. All tongs; spatulas; butter brushes must be cleaned and sanitized.DO REPLACE BROKEN OR MISSING FLOOR TILES NEXT TO FRYERS BY 08/31/12.2nd CFPM for restaurant: Ruby S Lopez; M080683 exp. date: 09/29/13.
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8/9/2012 | Routine Inspection 1st | 100 |
- [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.Observed raw chicken stored directly on top of frozen pies in reach in freezer.* Corrected on site.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer at "Blodgett" reach in freezer. All food observed frozen. Observed broken thermometer in "Traulsen" reach in freezer.Discussed with person in change to provide proper cold holding registering thermometers for all cold holding units. Reviewed with operator how to properly calibrate bi-metallic stem (probing) thermometers. Use ice and water in a cup and calibrate to 32 F. Adjust nut at bottom of thermometer base.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed improper scoop used for flour. Discontinue using a cup. Provide a proper scoop with a handle to scoop flour from flour bin. * Corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
Observed no Food Protection Manager on site. This is a risk category 4 restaurant. At least one Food Protection Manager must be on site at the facility during any food handling operations. Health inspector was able to contact food protection manager by telephone at time of inspection. A second Food Protection Manager is required by 11/03/11. Do call health inspector when violation has been corrected.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 1 spray bottle stored next to single service dishware. This is a repeat violation in the same area and observed on a complaint investigation conducted in August. * Corrected on site.
- General Comments that relate to this Inspection
Hot holding temps. recorded:Fried chicken hot holding between 147-161 F; grilled chicken @ 175 F.Mashed potatoes between 140-159 F.All cold holding checked OK and recorded < 40 F. Shredded cheese temped at 40 F.All food dated and time coded out on front line. Quat sanitizer recorded @ 400 ppm. Observed good handwashing. Reviewed with operator standard operating procedures for final cook temperatures of chicken. All chicken cooked to 165 F and verified with check of termperature of chicken with probe thermometers. Reviewed logs for final cook temps. Do comment for any food not properly cold or hot held and document corrective action.
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10/3/2011 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Routine Reinspection:All violations fronm 11/17/2010; corrected.Reviewed pest control reports from Terminix dated 11/22/2010***** Facility is scheduled to have a Licensed Pest Control Service on a routine schedule every two weeks.Facility shall continue deep cleaning under fry stations; observed some grease. Repair any units leaking grease****
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11/23/2010 | Routine Reinspection 1st | 100 |
- [4] Presence of vermin; outer openings protected; no prohibited animals
Cockroach activity observed around three-compartment sink; facility shall contact Licensed Pest Control Operator.Activity observed by SBaldwin#704 and Supervisor; Erlinda Daylo.Mandatory reinspection by 11/23/2010******
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair all damaged floor tiles; especially broken tiles where water collection is occuring.Facility shall clean floors under all equipment.The above corrections are necessary to help eliminate roach activity.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility has two Certified Food Protection Managers; however; no Certified Food Protection Manager was on duty. This is a risk category 4 restaurant and a Certified Food Protection Manager is required during all food preparation. This was noted on the last Health Inspection report********Facility must contact Licensed Pest Control Operator by 11/23/2010 even if there was a recent visit. This must occur before reinspection on 11/23/2010.Hot-holding checked good; chicken holding between 146-177 degrees; gravy at 146 degrees.Walk-in refrigeration holding at <40 degrees ambient temperature; please repair damaged base coving in walk-in unit. All small reach-in refrigeration units operating within acceptable limits.Quatinary ammonia at three-compartment sink checked between 200-400ppm.Handsink stocked with sanitary towels and soap.***please focus on deep cleaning; Certified Food Managers on-duty; eliminating roaches; and water collection.****
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11/17/2010 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometers at reach in freezer under soda fountain machine and in frozen biscuit reach in freezer. Both reachi in freezers observed with frozen food items.
- General Comments that relate to this Inspection
Notes:Rey Arredondo; restaurant general manager CFPM certificate has expired on 03/22/2009. Facility is required to have at least 2 CFPM's designated for this risk category 4 facility. In addition; at least one CFPM must be present at all times during handling of any potentially hazardous foods.All cold holding checked OK:Walk in box @ 40 f; all food properly stored; no raw above RTE.Walk in freezer @ 0 F. Coleslaw @ 31 F.Hot holding temps. recorded:Alto-sham hot holding box > 200 F; macaroni and cheese @ 170 F; grilled chicken hot holding between 143-176 F; fried chicken (original and extra crispy between 135-147 F; maximum hot-hold time for chicken in 1.5 hours; chicken nuggets and crisps < 1 hour. Terminix services facility monthly; chemicals properly stored and labeled. Dumpster area clean and pressure washed weekly. All handsinks properly stocked.Observed good handwashing. Facility is clean and organized. All violations from last year 2008 corrected.
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12/3/2009 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
Observed themometers missing in several small reach-in refrigeration units.080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed damaged caulking at three-compartment sink and rear handsink. Caulking at three-compartment sink was observed with "mold-like" substance. Shall replace caulking in the above areas.Observed damaged reach-in refrigeration gasket on front-line.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed vents over microwave and hot-water machine with heavy soil and debris. Clean and sanitize vents.
- General Comments that relate to this Inspection
Hot-holding good; fried chicken holding @145 degrees; barbecue chicken holding@ 147 degrees.Alto-Sham hot-holding box >160 degreesMaximum hot-hold time for chicken is 1.5 hours.Observed three-compartment sanitization at 200ppm quatinary ammonia.Observed sanitizer buckets at 200ppm quatinary ammonia.Ice-scoops and utensils properly stored.Reach-in refrigeration units operating with-in acceptable ranges <40 degrees.All handsinks and restrooms properly stocked.Facility is serviced monthly by Terminex for vermin prevention.
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1/28/2008 | Routine Inspection 1st | 96 |
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