- [1] Installed; maintained
Repair leak in facuet for scrap sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Tile floor removed; concrete floor was sealed per operator. Noted gap between floor and cove base and food debris building up in gap; and food debris build-up between wall and rear legs of oven.Clean floor in these areas. Lower the cove base to seal tightly to floor.
- General Comments that relate to this Inspection
All refrigeration units checked below 41 F.Pepperoni 44 F; shredded cheese 44 F; grilled chicken breast 42 F; sliced tomatoes 41 F; sliced salami 41 F; sausage 42 F. Keep lid closed when unit not in use to keep all products at 41 F or below.Dishwasher checked at 130 F and 100 ppm chlorine concentration.Employees must put gloves on after washing hands to prevent bare hand contact with ready to foods; this is required per new regulations.CFPM was issued WCHD certificate on 2/24/2015; passed on first examination. No other CFPMs in this facility.
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3/14/2016 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Salami 43 F; canadian bacon 43 F; pepperoni 42 F; sausage 40 F; grilled chciken 36 F on top of refirgerated prep table. Chicken wings 44 F; sausage 43 F; pepperoni 44 F in reach-in refrigerator; thermometer in unit at 44 F. Adjust thermostat of refrigerators to keep product temperatures at 40 F or below.Cleaning of all items noted on the previous inspection was completed.Manager has been issued the WCHD's CFPM certificate #M150134; expires on 9/29/2019; pending to receive certificate in mail; post certificate in establishment upon receipt.
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2/26/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of pizza oven of debris build-up more often to keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted bebris build-up along wall base behind pizza oven. Clean floor more frequently to prevent build-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Noted dust build-up on some ares of ceiling and on hood filters. Clean these items more frequently to prevent build-up.
- General Comments that relate to this Inspection
Product tempatures checked in three refrigerators: grilled chicken package 43 F; sausage package 43 F; chicken wings 40 F; sliced tomatoes 33 F; grilled chicken strips 35 F; sliced canadian bacon 43 F; salami 43 F; pepperoni 40 F; Shredded cheese 37 F; alfredo sauce 43 F; adjust thermostat of refrigerators as necessary to keep all product temperartures at 40 F or below.Dish machine checked at 120 F and 100 ppm chlorine concentrationQuat sanitizer checked at 200 ppm concentration on sanitizer bucket for wiping cloths.Noted hand sinks stocked and functional in prep area and restrooms.Noted alcohol warning sign posted as required.Certified Food Protection Manager obtained ServSafe certificate in 2014; expires on 9/29/2019. CFPM must apply for WCHD certificate.Ensure to keep all spray bottles with chemicals labeled as to their contents.
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2/19/2015 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility needs one Certified Food Protection Manager for this facility; a CFPM may not be used in multiple locations. (60 days) Current Manager is scheduled for an approved course in February.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment and perimeter areas; observed build-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall replace damaged ceiling tiles; please use cleanable/washable ceiling tiles in food preparation area.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cooking temperature checked good; pizza checked at 197 on final cook temperature.Cold-holding checked good; ham at 36F; sausage also 36F; fruit at 38F; cheese at 48-43F.Dishwasher sanitizing at 50-100ppm chlorine on final rinse sanitization.All refrigeration systems checked within regulation; pizza make-up unit checked at approximately 35F.Handsink stocked and functional; observed handwashing.Recommend additional quatinary ammonia sanitizer buckets set-up at all food preparation stations.
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1/16/2014 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have at least one Certified Food Protection Manager registered with Washoe County Health District within 60 days. (list provided to staff) The Certified Food Protection Manager must be designated to this facility*****
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace gaskets on three-door make-up refrigeration unit; gaskets are torn and no longer cleanable.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors under equipment; observed debris/soil/build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; ham at 37F; cheese at 44F; sausage at 38F; artichokes at 42F.Dishwasher checked at 50-100ppm chlorine after inspector primed machine and had staff change empty sanitizer bucket. Please check chlorine levels on dishwasher daily and watch sanitizer container.Refrigeration checked at <40F; food products stored properly.Handsink and restroom stocked with sanitary towels and soap; reviewed handwashing procedures.Note: Facility could use regular deep cleaning; please maintain a schedule****
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1/30/2013 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Reminded operator that if cardboard is used for a shelving cover; it needs to be changed out when dirty; as it cannot be cleaned. Also reviewed with operator to make sure and clean often overlooked areas such as ticket machine; handle of freezer; where large amounts of build up were appearing. **These items were corrected while on site**
- General Comments that relate to this Inspection
Hand sink stocked*hand washing observedRestroom stockedFacility operations have improved from last inspection3 comp sink @ 200 ppm quatSanitizer bucket @ 200ppm quatDishwasher @ 100ppm chlorineTest strips availlable**Test strips only available for quat - facility should have chlorine test strips as wellAll refrigeration @ 40F or belowMake up unit @ 38F-sauce @ 38FUpright @ 40F-chx wings @ 40FNo raw productFreezers ok**Hot water was lukewarm at best. Operators said this was not normal. DIshwasher has internal heater. Maintenance man was present and adjusted hot water heater while on site. If water heater cannot provide sufficient hot water; maintenance or replacement will be required. Inspector will check back in 2 days.
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1/27/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
**All violations corrected from original inspection; except for certified food manager requirement1 - Thermometer replaced in south cooler --@ 40F2 - Automatic dishwasher repaired. --temp @ 120F; 50-100ppm chlorine3 - Cleaning completed; baffles; POS system; phones etc **Cleaning should continue and be routine.4 - Floors cleaned under equipment**Facility still requires a minimum of one full time Certified Food Manager by 3/21/11
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1/27/2011 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermometer in south cooler broken. Ensure that all coolers holding potentially hazardous foods have a working thermometer and are holding 40F or below.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Automatic dishwasher not registering any sanitizer (should be 50-100 ppm chlorine) and only reaching 60F (should be 120F). Unit must be repaired and tested daily to ensure proper operation and sanitizing. **48 hours to repair unit** Until unit is repaired; all dishes must be washed in the three compartment sink. **
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quat strips no good. Sanitizer level ok; but facility needs to get new strips and use them to ensure that sanitizer level is adequate.
- [1] Non-food contact surfaces of equipment and utensils clean
Point of sale system; ticket machines; phone; some areas of walls; etc. need cleaning. Cleaning needs to be routine to prevent potential hand contamination.Baffles in hood need cleaning.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need good cleaning. In particular; behind all equipment and refrigeration units have a lot of build up. Clean thoroughly to maintain sanitary conditions and prevent pest attraction.
- General Comments that relate to this Inspection
Hand sink stockedAll refrigeration @ 40F or below-pep - 39F-ham - 39FOnly raw sausage used-stored correctly on bottomAll product stored off floorRestrooms stocked3 compartment sink @ 200ppm quat*Reviewed the need to test equipment daily to ensure proper sanitation. This procedure would also alert employees when test strips are no longer functioning.*Reviewed change out schedule for utensils such as pizza cutters. Utensils should be washed; rinsed and sanitized every 4 hours at a minimum to prevent potential bacteria build up.*Facility generally needs cleaning. Suggested that employees be trained to wipe down non-food contact surfaces (such as keyboards; ticket machines; handles of equipment; etc) whenever they use their sanitizer cloth. This will reduce build up. Floors need to be attended to regularly; including under equipment.** Certified Food Manager recently left. Facility is required to maintain a minimum of one full time CFM at all times. 60 days to obtain. List of instructors provided.
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1/21/2011 | Routine Inspection 1st | 91 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Sanitizer level in 3 compartment sink not adequate. Maintain adequate amounts of sanitizer to ensure proper sanitization. (50 - 100 PPM chlorine). Corrected on site. Make sure sanitizer levels are tested frequently.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stockedDiscussed importance of handwashingDiscussed sick leave policies. Employees ill with GI symptoms are to be excluded for at least 48 hours after symptoms stop.Two door reach in (south) at 36 f-turkey at 40 fTwo door reach in (north) at 25 f-canadian bacon; linguica 37 fPrep unit at 33 f-salami 37 f; pepperoni 38 fSalad cooler at 30 fFacility clean and well keptDean Christopher's CFPM certification expires on 9/24/10. Ensure certification is renewed. List of instructors left at facility.
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9/8/2010 | Routine Inspection 1st | 96 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed pizza dough being stored in garbage (unused) bags. Discontinue using garbage bags for food storage and use only food grade bags.
- General Comments that relate to this Inspection
Notes:Handsink and restroom properly stockedAll refer temps good (ensure all refrigeration units are stocked with thermometers)Pepperoni at 37-41 f; chicken at 38-40 f; canadian bacon at 37 fFacility clean and well keptFood storage goodEnsure all spray bottles are labeled to prevent misuse of product.Also; utilize scoops with handles for dispensing of spices to minimize cross contamination. Ok to store scoops in product as long as handle is not in contact of product.
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10/8/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:All items corrected at time of opening reinspection. Provide thermometers at reach in salad reefer to monitor cold holding @ 40 F or lower. Recorded temp @ 40.2 F.
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10/7/2008 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:The following items must be corrected prior to opening:1) Remove all unused equipment in facility.2) Caulk/seal prep sink counter to FRP board.3) Install a handle to the makeup table/unit.4) Fix/repair holes in wall next to mop sink.5) Provide a covered trash can for the unisex bathroom.Discussed with owner/operator use of only handsink in facility other than handsink in unisex restroom. Handsink is in front of kitchen around corner to back kitchen. There is no handsink in back kitchen. A three compartment sink; a small prep sink and a mop sink is located in back. This facility was a prior restaurant. Handsink is w/in 25 feet of back kitchen and not obstructed by a door.
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8/29/2008 | Opening Inspection | 100 |
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