- [1] Installed; maintained
Hot water to hand sink noted shut off from valve under sink due to leak in faucet. Owner waiting for parts on order to fix leak soon. Keep hot water available for hand sink at all times.
- General Comments that relate to this Inspection
Spaghetti pasta 39 F; meat sauce 36 F; lasagna 35 Fcream sauce 37 F in walk-in cooler.Ravioli filling 39 F; being used to make raviolis on prep table.Fettuccini pasta 37 F; cream sauce 36 F; meat balls 32 F in refrigerated prep table.Dish washer chlorine sanitzer checked at 100 ppm concentration after priming sanitizer line. Ensure to check santizier daily with test strip to mainatain proper concentrations at all times; dish washer temperature at 120 F.Noted facility to be kept clean in general; just ensure cleaning floor of dry debris under prep tables.
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3/23/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Handsink stocked and functional; observed handwashing.Walk-in refrigeration checked at approximately 33F; walk-in freezer checked at -2F. All food products properly stored.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization.Cooking temperatures checked good; alfredo sauce cooking at 154F; ministroni soup at 176F; tortellini soup at 182F.Cold-holding checked good; prosciutto at 36F; marinara at 37F; salami at 40F; meat sauce at 37F; lasagna at 34F.Restroom stocked with sanitary towels and soap.Reviewed slicer cleaning procedures; all procedures checked good.
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3/26/2014 | Routine Inspection 1st | 100 |
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket with 200-400ppm quatinary ammonia or 50-100ppm chlorine and keep wiping cloths in sanitizer solution during operational hours; this will help prevent cross contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; chicken at 36F; veal at 38F; marinara at 36F; meat sauce at 35F; tomatoes at 39F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.Handsink stocked and functional; reviewed handwashing.All refrigeration checked within regulation; walk-in refrigeration checked at approximately 38F; all products stored properly.Reviewed cooling practices; procedures checked good.Employee illness procedures checked good.
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4/23/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility very cleanSlicer clean-cleaned after each shiftSanitizer @ 200ppm quatTest strips availableNo sign of pestsAll refrigeration @40F or belowChicken stored on bottom shelfCooled lasagna - 38FCooled risotto - 38FMeat sauce - 39FChemical storage ok
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6/4/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedDishwasher @ 50ppm chlorineRefrigeration ok-walk in @ 35F-Make up unit @ 35FCooling process appears ok; not observed-Process is portioning and placing in walk in-meatballs from day before - 35F-sauce from day before - 35F-lasagna from day before - 35FDisplay cooler out front @ 39FRestrooms stockedSanitizer bucket @ 200ppm quat**Discussed breading material with operator. Current practice is to discard after short time period. Re-iterated that time period should be within 4 hours to prevent potential bacteria growth.**Discussed slicer cleaning process. Process is to break down and fully clean after shift. Recommend using sanitizer cloth immediately after use as a best practice and interim step before complete break down.**Discussed CFM expiration with operator. He is aware. Provided list of instructors.
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2/3/2011 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Repair the leak on the drain line on the first compartment of the 3-compartment sink.Repair the leak on the mop sink faucet vacuum breaker.
- General Comments that relate to this Inspection
NOTES:1) Ensure that all spray bottles and other bottles and chemical containers are clearly labeled to prevent misuse.2) Ensure that the dish washing machine is sanitizing effectively. Sanitizer levels must maintain 50-100ppm chlorine residual on the rinse cycle. Tested 100ppm at the time of inspection after replacing old chemical with bleach. Tested 0ppm prior to replacing.3) All temperatures were within regulation. Walk in freezer = -13F; walk-in cooler = 36F; reach-in cooler 38F.4) All hand washing stations were stocked and operational.
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5/12/2010 | Routine Inspection 1st | 99 |
- [1] Original container; properly labeled
Label the bulk flour and semelina containers to prevent misuse.
- [1] Non-food contact surfaces of equipment and utensils clean
Accumulation of food debris on the inside surfaces of the microwave oven. Clean and maintain clean.
- General Comments that relate to this Inspection
NOTES:1) All food contact surfaces must be washed (with a soapy water solution) and then sanitized prior to use. Keep a sanitizer buket filled with sanitizing solution and store wipe down cloths in the bucket when not in use. Change the sanitizing solution frequently to maintain adequate level of chemical. Make up chlorine (bleach) based sanitizer water at 50-100ppm concentration and quatenary ammonia solution at 200ppm or per manufacturers instructions.2) All hand washing sinks were fully stocked and operation. Observed good employee hygeine and handwashing. All temperatures were within regulation.
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4/13/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No facility deficiencies observed at the time of inspecton.NOTES:1) Adjust the chemical dispensing pump on the dish machine so that the residual chlorine sanitizer is between 50-100ppm concentration.2) Copy of NRS 446.842 to operator (alcohol warning)OK TO ISSUE PERMIT TO OPERATE
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1/28/2009 | Opening Inspection | 100 |
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