- [2] Food protected during storage; preparation; display; service; transportation
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Ice had been removed from the pipes in the walk in freezer. Per manager maintenance was going to apply new insulation around the pipes so ice was not able to form and drip down on boxes.*Facility has until 02/19/16 to apply new insulation to pipes in walk in freezer.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Walls behind soda machine were clean. Per manager the facility is going to paint and re caulk areas where paint is peeling.*Facility has until 02/19/16 to paint walls behind slush and soda machines where paint is peeling.-During the routine inspection water was observed leaking from the ceiling in the back storage area. Per manager they were planning to replace the roof during the summer. Facility has until next routine inspection to provide ceiling repair invoice to WCHD.
- General Comments that relate to this Inspection
Violations observed during the previous inspection have been corrected.-Pizza dough maker was clean.-Cutting board on make up unit was clean.-Test strips were available for sanitizer.Discussed procedures for making pizza. Facility makes one pizza at a time during the day to hot hold. If pizza is not gone in 2 hours the facility discards the pizza. Per manager they dont serve a lot of pizza during the day; but make pizza to order in the evening.*Temperature of pizza made 45 minutes ago was 101F. In order to use time as a control the facility must use a date and time sticker for each pizza hot held and when to discard. If pizza is observed without date and time sticker in the future product will be discarded and points deducted.
- General Comments that relate to this Inspection
Notes: Violations requiring 24 Hour abatement have been corrected.-Soda machine was clean.-Restroom was clean and stocked.-Ice scoop was stored properly.-Counters under the slush machines and soda machine were clean.
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1/20/2016 | Routine Reinspection 1st | 98 |
- [1] In-use food; ice dispensing utensils properly stored
-Observed ice scoop stored improperly above the ice machine among various items. Ensure ice scoop is stored in a clean container to reduce contamination.*Wash; rinse and sanitize ice scoop and store properly within 24 hours; 01/20/16.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed pizza dough mixer with dirty build up. Ensure dough mixer is cleaned and sanitized after every use to reduce contamintion and bacteria and viruses.*Pizza dough maker must be cleaned withthin 24 hours; 01/20/16.-Observed dried barbeque sauce on the cutting board of the makeup unit. Per operator the area is cleaned in the evenings; but the snackbar was not opened. Discussed proper sanitizing procedures.*Ensure cutting board is cleaned throughout the day and before closing for the evening to reduce contamiantion and bacteria and viruses. *Cutting board must be cleaned within 24 hours; 01/20/16.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed slimy mold like substance on the soda machine and sticky build up in the soda machine. Ensure soda machine is cleaned and sanitized within 24 hours; 01/20/16; and on a more routine basis to reduce contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility did not have sanitizer test strips. Ensure test strips are available within 7 days; 01/26/16; for proper sanitation.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed ice build up on the water pipe in the walk in freezer. Ice was building up on food boxes below. Ensure ice is not building up on pipes within 30 days; 02/19/16.-Observed sticky build up under the slush machines and soda machine. Ensure counters are cleaned within 24 hours; 01/20/16; and on a more routine basis to reduce the attraction of pests and vermin.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed restroom dirty. Paper towels were on the sink and floor and toilet was not flushed. Ensure restroom is cleaned within 24 hours; 01/20/16; and on a regular basis to reduce contamination.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Observed water leaking from the ceiling in the back storage area. Ensure water damage is repaired and ceiling is not leaking. Per operator they are planning to replace the roof during the summer. Operator must keep repair invoice for WCHD. -Observed build up on the walls behind slush machine and soda machine and areas where frp is peeling. Ensure walls are cleaned and frp is smooth and easily cleanable within 30 days; 02/19/16.
- General Comments that relate to this Inspection
Notes:-Make up unit at 38F. Cheese; ham; sausage and marinara all below 41F.-Handsink clean and stocked.-Restroom addressed on grocery permit.
- General Comments that relate to this Inspection
Notes:-Walk in cooler at 41F. Chicken wings 38F; Lights properly shielded.-Walk in freezer at -2F. All product frozen.-Ice was properly labeled.-Outside garbage properly stored.-Chemicals properly stored.
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1/19/2016 | Routine Inspection 1st | 89 |
- [3] CFPM or person in charge present; certificates posted as required
Facility does not currently have a registered Washoe County CFPM. Gurmanderdeep Singh has passed a ServSafe exam (cert #110150044 exp. 4/30/19). All food facilities (risk level 2 and up) must have a registered CFPM. Register by the due date.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand towels are available; but not readily stocked next to front and rear handsink. All handsinks must be fully stocked at all times. Corrected at this time.
- General Comments that relate to this Inspection
Notes:Hot held pizza @ 132; turned unit up (130 @ 1345; 155 @1408)Reach-in refer product temps 43-45 (recently prepped and stocked) -ensure that equipment and product temps are maintained under 40 at all timesPizza area is cleanLong handled untensils and gloves available for use
- General Comments that relate to this Inspection
**No violations noted at this time**Notes:All food items properly storedWalk-in refer @ 39; walk-in freezer @ 10 -all products under 40 in refer -all products frozen solid in freezerIce scoop properly stored; ice bags labeled with store info -continue to clean ice compartment on a regular basis to prevent growthNo problems noted with product datesAll canned goods appear in good conditionRestrooms are stocked; clean; and available
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2/2/2015 | Routine Inspection 1st | 95 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Cardboard is being used on shelves for dry storage food items. Cardboard is not a durable/cleanable surface. Remove cardboard and provide a durable/cleanable surface for food storage.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mineral build up and a small amount of mold growth noted inside the ice machine. Ice scoop was also stored on top of unit with unclean surface. All surfaces must be maintained in clean condition and the ice scoop must be stored in the ice with the handle up or in a clean container. Empty ice machine and wash/rinse/sanitize all surfaces. (Ice scoop in clean container and ice machine emptied after inspection concluded)
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The rear food prep area is in need of general cleaning. The floors and lower portion of the prep table need cleaning in particular. Ensure that these areas get cleaned and maintained in clean condition.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Remove debris and clean floor in the walk-in freezer. Floors must be maintained in clean condition.
- General Comments that relate to this Inspection
-A splash guard has been installed on the rear handwash as was ordered during a previous inspection-Quat used as sanitizer; test strips are available-handwash stocked-prep refer @ 40; thermometer available; pepperoni; cheese; salami @ 40-pizza in warmer @ 145-restrooms ok
- General Comments that relate to this Inspection
-No problems were noted with product dates; canned goods noted to be in good condition-Ice bags are labeled with store information-Walk-in refer @ 40; walk-in freezer @ -10; all product frozen in freezer-Discussed checking product dates and selling items with older product dates before newer dates-Restrooms ok
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1/27/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:Handsink has been installed. Thank you. Facility still needs to install splashgaurd.
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5/16/2013 | Routine Reinspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop stored on top of ice machine. Store ice scoop in such a way that prevents cross contamination. Corrected on site.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 fReach in prep cooler at 32 f-canadian bacon 34 f-pepperoni 37 fDiscussed wash; rinse; and sanitize procedures - goodFacility using quat sanitizer. Test strips on site.*Facility lacking a handsink in back room where pizza dough prep and dishwashing occurs. Facility must install a handsink with soap and paper towels for proper handwashing. Ensure handsink drains seperate from three compartment sink. Also install a 12 inch minimum splash gaurd between handsink and three compartment sink to prevent contamination to clean utensils.
- General Comments that relate to this Inspection
Notes:Restrooms properly stocked. Discussed importance of handwashing.Walk-in cooler at 40 fWalk-in freezer at 0 fFood storage goodDates checked okIce bags labeled as required
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3/28/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ice bags are now being labeled.At this time still found several food products with expired dates which were removed from shelves. Ensure to continue checking products perodically to remove from shelves when they expire.
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7/5/2012 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Noted ice bags of ice bagged on site not provided with lables. Ice bags must be provided with lables with business information.
- [2] Food protected during storage; preparation; display; service; transportation
Noted large number of food products with expired dates on shelves; most products removed from shelf at this time; continue checking products to remove if expired. Ensure that monitoring of dates is done peridically to remove products as they expire.
- General Comments that relate to this Inspection
Refrigerated prep unit at 40 F. Temperatures taken on top of unit: shredded cheese 38 F; sliced pepperoni 40 F; sliced salami 38 F. Temperatures inside unit: bbq chicken wings 40 F to 42 F; buffalo chicken wings 38 F to 41 F. Walk-in cooler at 40 F. sliced pepperoni bag 41 F; sliced salami bag 41 F.Keep product temperatures at 40 F or below.Pizza at 142 F in hot case.Noted hand sink in prep area and restrooms stocked and functional.
- General Comments that relate to this Inspection
Noted hand sinks in restrooms stocked and functional.Walk-in cooler at 40 F.Walk-in freezer at 2 F.Noted dumpster area to be in clean condition
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6/21/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All items noted on the previous routine inspection conducted on 7/12/2011 have been corrected.Chicken breast strips 37 F; sliced pepperoni 38 F; chicken wing 38 F in refrigerated prep table.CFPM was issued WCHD's certificate yesterday; will receive certificate by mail. Post certificate upon receipt and keep posted in establishment.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 7/12/2011 have been corrected.Package of chicken wings at 38 F in walk-in cooler. Thermoeter fo walk-in cooler at 38 F.
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8/5/2011 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Ice bagged in the facility in plastic bags noted without lables. Must affix labels to bags with store information.
- [2] Food protected during storage; preparation; display; service; transportation
Noted lots of food products on shelves with expired dates. All expired food products being removed from shelves at this time.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test trips available in facility. Provide quats test strips for monitoiring of sanitizing solution at proper concentrations.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted build-up of moldy liquid in drip tray of cappuchino dispenser. Clean drip tray frequently to keep it clean.
- [1] Installed; maintained
Noted build-up of dirty standing liquid in floor sink under soda dispenser cabinet.Clean floor sink frquently to keep it clean and properly drained.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted build-up of trash and dried up spills on walk-in cooler floor under soda and beer shelving. Clean floor frequently to prevent build-up.
- [1] Lighting provided as required; fixtures shielded
Provide light shileds for light tubes in donut dispaly case or replace them with shatter resistant light tubes.
- General Comments that relate to this Inspection
Refrigerated prep unit at 39 F. canadian bacon 37 F; pepperoni 39 F; shredded cheese 40 F; chicken wing 39 F in prep unit.Thermometer of hot pizza case at 146 F.Quats sanitizer checked at 200 ppm in 3-compartment sink.Noted hand sinks in prep area and restroom stocked and functional.CFPM did not receive ServSafe certificate in mail. CFPM called instructor who told him to request a duplicate from ServSafe Corporation. Must obtain duplicate certificate and apply for WCHD's certificate as soon as duplicate is obtained.
- General Comments that relate to this Inspection
Walk-in cooler at 39 F.Deli cooler at 39 F.Walk-in freezer at 0 F.Noted ice machine interior in clean condition.
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7/12/2011 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 4/12/2011 have been corrected.Ok to issue permit to operate.Riss category 2 assigned. Faciity required to have minimum of one Certified Food Protection Manager by 6/15/2011.Sotre Manger Baldev Singh has completed an approved certification course and will apply for WCHD's certificate as soon as Servsafe certiciate is received. Plans to start pizza prep operations on 4/18/2011
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4/15/2011 | Opening Inspection | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection have been corrected except that meat and cheese products are still at over 40 F in two open refrigerated cases after being serviced since last inspection. All potentially hazadous food products transferred to walk-in cooler at this time. Open cases will no longer be used for storage of potentially hazardous foods. Open cases to be replaced with new refrigerated equipment in near future.
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6/28/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Open deli case with potentiantially hazardous food products operating at 50 F; all the latter products transferred at this time to walk-in cooler which is operating at 38 F until deli case is serviced to maintain food products at 40 or below.
- [1] Installed; maintained
Clean floor sink for soda dispenser of slime build-up.Fasten drai pipe for saoda and ice dispenser to cabinet to provide required air gap above the floor sink.Raise ica machine's drain line to provide required air gap above the floor sink.
- General Comments that relate to this Inspection
Walk-in cooler at and other refrigerated equipment operating at below 40 F.Noted restroom's hand sink stocked and functional.
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6/14/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 2/12/2010 have been corrected.Shelving for interior of beverage counter was not provided. Packaged single service articles no longer being stored therein. Should plans change to use cabinet for storage in the future again; shelving shall be provided to keep articles off the floor.
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3/12/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.The following items must be corrected by 3/12/2010.1) Provide an approved backflow preventer for soda carbonator. If a new carbonator equipped with an integral bacflow preventer is provided; it must be type ASSE-1022 and have ID tag attached to carbonator.2) Provide thermometer for sandwich merchandiser.3) Paint bare wood shelving boards and wall under utensil washing sink.4) Seal gap on bottom of rear exterior door.5) Deep clean floor under front shelving in walk-in cooler.6) packages of single service articles may not be stored on floor under beverage service counter. Provide bottom shelf that is tightly sealed to cabinet interior.Risk category 1 assigned; no Certifed Food Protection Manager required for this facility.
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2/12/2010 | Opening Inspection | 100 |
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