- General Comments that relate to this Inspection
All violations from previous inspection have been addressed: - Facility is logging cooling process of pizza sauce. Batch prepped today and observed was 40F on outside edges of container but 46F in middle. Facility shall ensure the product is stirred regularly during cooling and when the temperatures are taken the need to be taken from the middle as it is usually the warmest spot. - Facility is logging sanitizer level of three compartment sink.
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7/13/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed pizza sauce made two hours prior in reach in fridge @ 71F. Product would not have cooled properly as staff is just placing tubs of sauce on top of one another in reach in and not monitoring temps. This is a repeat violation and a system must be developed for properly cooling sauce to 41F. Cooling logs to be emailed to operator and are required until further notice.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed three compartment sink set up during inspection with 0 ppm Chlorine. Staff stated it had been made up earlier in the morning. New solution prepared during inspection. Sanitizer logs will be emailed to operater and are required until further notice.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restroom clean and stocked. Front reach in @ 31F. Ranch @ 43F. Small make up unit @ 38F. Cheese @ 40F. Large make up unit @ 39F. Pineapple @ 39F; mushrooms @ 37F. Large new reach in unit @ 36F. Onions @ 42F. Cheese @ 45F. Dough reach in in back @ 43F. *Walk in missing thermometer. Pepperoni @ 41F. Back two door reach in @ 38F. Ham @ 39F. Canadian Bacon @ 38F. *Remove y valve from mop sink in back storage area. Discussed no bare hand contact requirements with operator. This is primarily an issue for salads. If tongs are used and left at room temperature they should be replaced with fresh tongs at a minimum of every four hours.*Facility cleanliness is improved from last inspection but room for improvement still exists. Operator has had various portions of kitchen professionally cleaned in recent weeks therefore no violation at this time. Operator shall continue deep cleaning throughout facility.Additional CFPM's: Dermirel Velez; M143960; Exp 8/13/18No recent candidates for new certification.
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7/8/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected: - Ice machine has been serviced and cleaned. - Kitchen and floors are much cleaner. Ensure all areas are cleaned routinely throughout kitchen. No new evidence of mice in back storage room. - Wall behind three compartment sink has been repainted and recaulked. Paint is already peeling away and bare wood is exposed again but maintenance staff is addressing the issue.
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10/21/2014 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Operator is unsure of when ice machine was last cleaned. Since unit is self contained cleanliness was not able to be verified during inspection. Unit should be servived on a routine basis to prevent accumulation of mold and mildew.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non food contact surfaces of eqiupment diryt. All non food contact surfaces of equipment must be clean. This includes refrigerator doors and tracks; sides of equipment near three compartment sink; shelves inside make up units; etc. Entire kitchen needs a deep and thorough cleaning.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors throughout facility in need of thorough cleaning to prevent attraction of pests and vermin. This includes under and behind under eqiupment. Mice droppings have been cleaned up. Ned to seal bottom of back door to eliminate openings for mice and continue to monitor back storage area for new evidence of mice.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed wall behind three compartment sink with bare wood exposed and caulking peeling away. Remove all old caulk; seal or paint bare wood and recaulk with white or clear caulk to ensure area is smooth and easily cleanable.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- General Comments that relate to this Inspection
The following items have been corrected since the last inspection: - Walk in fridge thermomter displayed 20F with cheese temping @ 39F. - Reach in veggie and sauce fridge @ 42F. Pizza sauce @ 40F and Pesto @ 39F. * Operator needs to watch this unit closely to ensure it maintains proper temperatures. - Pizza station make up unit @ 40F. Sausage; chicken and pesto all temped @ 40F. - Light in walk in unit has been repaired. - Mice droppings in dry storage area have been cleaned up with bleach water. * Ensure this area in monitored regularly for new evidence of rodents. If present; self contained traps should be used; not snap type homestyle traps to prevent cross contamination.
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10/8/2014 | Routine Reinspection 1st | 95 |
- [4] Facilities to maintain product temperature
Observed veggie/sauce reach in fridge holding @ 47F and sauce made yesterday temped @ 50F. Sauce made today temped @ 61F. Unit was adjusted and holding @ 46F by end of inspection. Sauce prepared yesterday was voluntarily discarded and sauce made today was iced down and at 40F by end of inspection. All potentially hazardous food was moved out of this unit and unit will be reinspected in 48 hours to ensure it's holding proper temps. Observed walk in fridge holding @ 48F. Unit was adjusted during inspection and holding @ 40F by end of inspection. No potentially hazardous food was found to be out of temp. Unit should be monitored to ensure it continues to hold proper temperatures.Observed pizza make up unit temping @ 46F but all food on top of unit temped @ 40F or below. Sausage and bacon in bottom of unit temped @ 46F. Unit was adjusted during inspection and was reading @ 38F by end of inspection. Unit will be reinspected in 48 hours to ensure it's holding proper temps.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Operator is unsure of when ice machine was last cleaned. Since unit is self contained cleanliness was not able to be verified during inspection. Unit should be serviced on a routine basis to prevent accumulation of mold and mildew.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. This includes refrigerator doors and tracks; sides of equipment near three compartment sink; shelves inside make up units; etc. Entire kitchen needs a deep and thorough cleaning.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors throughout facility in need of thorough cleaning to prevent attraction of pests and vermin. This includes; but is not limited to; behind equipment; under equipment and dry storage area where mice droppings are present. According to staff droppings were from approximately one month prior. All old dropping should be cleaned up with a bleach/water solution and if new evidence of mice appears then self contained mice traps should be utilized to control the problem (i.e. no snap traps). Also need to seal bottom of back door to eliminate openings for mice.
- [1] Lighting provided as required; fixtures shielded
Light in walk in fridge not working. Repair this so employees can monitor temperature and food properly.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restroom clean and stocked. Cheese reach in unit @ 28F. Meat reach in unit @ 30F. Chicken and linguica @ 38F. Wings and dough reach in @ 30F. Three compartment sink not set up during inspection but operator aware of proper sanitizer levels. Test strips on site. Sani buckets in place with 50 ppm Chlorine. Front reach in @ 42F. Front make up unit @ 40F. Pineapple @ 40F. Good food product storage throughout facility. Good scoop storage in dry goods.*Ensure all cutting boards are kept clean and sanitary. Once stained or contain deep grooves they should be replaced or resurfaced to maintain sanitary conditions. The one board in bad condition was not in use during inspection and was discarded on site.
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10/6/2014 | Routine Inspection 1st | 91 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for 3 compartment sink. Test strips must be on site at all times to ensure proper sanitizer concentration. **At time of inspection 3 comp sink was not set up. Worked with cook to show proper concentration set up levels.**
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gasket in make up unit next to dough unit needs to be replaced. **Unit was stuggling to maintain 42F (unit was running non stop) and may need maintenance. Gasket may be a component of that.Handle covers on make up unit next to dough mixer are broken and need replacing. Replace to provide a cleanable surface.
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact surfaces need cleaning; including; but not limited to:1) behind make up unit next to dough mixer; 2) shelving in make up unit next to dough mixer; 3) handles of most equipment; 4) outside of dry storage bins. These areas must be cleaned throughly and maintained in a clean and sanitary fashion to prevent potential cross contamination issues.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets set up. Sanitizer buckets must be set up at each shift to hold damp cloths to prevent potential bacteria growth.
- [4] Number; convenient; accessible; designed; installed
Can of pineapple was set in and being drained in hand sink. Hand sink must be kept for hand washing only and especially not for food items to prevent potential cross contamination. **Violation was corrected on site - item was removed. Instructed staff to utilize provided prep sink for operations other then hand washing.**
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling tile was replaced since last inspection but non smooth and easily cleanable tile was used. Oeprator must change out tiles or paint them to be cleanable.
- General Comments that relate to this Inspection
Hand sink stockedAll termperatures ok-Units ranged from 38F - 42F (within thermometer error range)-pep - 40F-artichokes @ 40F-cooled chx @ 39FRaw product stored on bottom shelfWalk in @ 38FFreezers okThawing done under refrigerationScoops used are correct with handles**Many of the issues are recurring from inspection earlier in the year. Reminded CFM that they are the responsible part for the operations within the facility and that basic food safety principles need to be taught to staff and reinforced with proper operating procedures.**It was unclear why the ceiling tiles were replaced; but there was some staining on the new tiles. Any roof leaks must be repaired to prevent dripping into the kitchen area.**Reminded operator that dough machine and can opener need to be cleaned and sanitized regularly to prevent potential cross contamination issues.
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12/26/2013 | Routine Inspection 2nd | 90 |
- General Comments that relate to this Inspection
**All violations completed from original inspectionDough mixing machine cleanCoving in placeFacility clean-all areas listed in original report cleaned-cleaning will be maintainedSanitizer buckets being usedExposed wood sealed
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3/19/2013 | Routine Reinspection 3rd | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Dough mixing machine had large amounts of build up of food; grease and dust. Clean and sanitize thoroughly to prevent potential contamination of dough and prevent potential pest contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Exposed wood behind prep sink not sealed. Sealed all exposed wood to prevent moisture retention and potential mold growth as well as to allow for cleaning.
- [1] Non-food contact surfaces of equipment and utensils clean
Many non food contact surfaces have food and grease build up. These areas need to be cleaned and sanitized thoroughly to prevent potential pest attraction and cross contamination issues. Areas include; but are not limited to; cardboard that pizza trays are placed on (replace daily or as soon as soiled); outside of food bins; shelving and doors of refrigeration units; freezers in back (need defrosting); ticket machine; etc.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets set out for use. Sanitizer buckets should be used for all wiping cloths to prevent bacteria growth. Replace water in sanitizer buckets eery four hours or when water is visibly soiled.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Area of coving still missing behind mixer. Replace coving where missing.
- General Comments that relate to this Inspection
**No observable change from last inspection. Violations must be corrected by next abatement date or reinspection fees may apply*Reminded operator that eating should be restricted to non food prep areas.
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3/11/2013 | Routine Reinspection 2nd | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Dough mixing machine had large amounts of build up of food; grease and dust. Clean and sanitize thoroughly to prevent potential contamination of dough and prevent potential pest contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Exposed wood behind prep sink not sealed. Sealed all exposed wood to prevent moisture retention and potential mold growth as well as to allow for cleaning.
- [1] Non-food contact surfaces of equipment and utensils clean
Many non food contact surfaces have food and grease build up. These areas need to be cleaned and sanitized thoroughly to prevent potential pest attraction and cross contamination issues. Areas include; but are not limited to; cardboard that pizza trays are placed on (replace daily or as soon as soiled); outside of food bins; shelving and doors of refrigeration units; freezers in back (need defrosting); ticket machine; etc.Observed during the reinspection; door knob on back door is caked with dirt and build up at least 1/8 inch thick. Clean these knobs regularly to prevent potential hand contamination.
- [1] Wiping clothes: clean; use restricted
No sanitizer buckets set out for use. Sanitizer buckets should be used for all wiping cloths to prevent bacteria growth. Replace water in sanitizer buckets eery four hours or when water is visibly soiled.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Area of coving still missing behind mixer. Replace coving where missing.
- General Comments that relate to this Inspection
**Very little was completed from first inspection. Coving was replaced and the main floor area was cleaned. Outside of those items; the facility appears to be exactly the same as during the last inspection. Failure to complete cleaning may result in additional enforcement action.
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2/28/2013 | Routine Reinspection 1st | 94 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Dough mixing machine had large amounts of build up of food; grease and dust. Clean and sanitize thoroughly to prevent potential contamination of dough and prevent potential pest contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Many non food contact surfaces have food and grease build up. These areas need to be cleaned and sanitized thoroughly to prevent potential pest attraction and cross contamination issues. Areas include; but are not limited to; cardboard that pizza trays are placed on (replace daily or as soon as soiled); outside of food bins; shelving and doors of refrigeration units; freezers in back (need defrosting); ticket machine; etc.
- [1] Wiping clothes: clean; use restricted
Sanitizer bucket in place from night before in front. No sanitizer bucket in prep area. Sanitizer buckets should be used for all wiping cloths to prevent bacteria growth. Replace water in sanitizer buckets every four hours or when water is visibly soiled.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Many areas of floor need deep cleaning. Underneath equipment; in corners (such as behind oven and mixer); etc. Also; several areas have coving breaking down (behind prep sink; mixer; by hand sink) or are missing coving completely (wall in hallway). Repair or replace all coving where necessary.
- General Comments that relate to this Inspection
Hand sink stockedRestroom stockedMake up units @ 40F; 38F-salami @ 38F-olives @ 40FUpright display case @ 40FCooling is minimal. Checked cooling process for chicken - cooked in oven; left at room temperature for a bit; cut into small pieces and placed in bins; refrigerated. After 2.5 hours; product was @ 70F. This process looks adequate. Reviewed requirement that product reach 40F within 4 hours.3 compartment sink @ 100ppm chlorineTest strips availableGarbage area ok*Reviewed importance of hand washing and when to utilize hand washing with employee.
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2/19/2013 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.
- General Comments that relate to this Inspection
No CFPM; Operator sates they had a CFPM who left about two months ago. Need to have a CFPM on staff for this location. There is a reach in fridge under the prep area that has a broken hinge on the right door. Unit maintains temperature and door shuts; needs to be repaired or removed from area. Owner and operator are already aware of problem. There is a reach in fridge under the west prep area that is not functioning. It needs to be removed or repaired. Manager and operator is already aware of the issue. All reach in fridges <41FWalk in fridge 42FReach in freezer <32FAll food storage goodHandwash clean and stockedRestrooms clean and stocked General cleanliness - goodNo sanitizer buckets or 3 compartment sink was available for testing- test strips available
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2/22/2012 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No CFPM; Operator states that they have an employee that only needs to come into WCHD and register. Must be registered w/in 60 days of previous insp. (3-11-2011.)
- General Comments that relate to this Inspection
All violations (with the exception of the CFPM requirement) have been addressed.
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1/19/2011 | Routine Inspection 2nd | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. (Repeat violation)
- [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.
- [3] CFPM or person in charge present; certificates posted as required
No CFPM; Facility must obtain a CFPM that is registered with WCHD within 60 days (3-11-2011) or be subject to Health Permit revocation.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Sanitizer level in 3 compartment sink not adequate. Sanitizer concentration found @10 ppm CL - showed personnel proper way to setup sanitizer. Maintain adequate amounts of sanitizer to ensure proper sanitization.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces (Pizza Ovens) dirty. All food contact surfaces must be clean and free of debris.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly. Need to repair floor Walk-in refrig. as well as cracks in door and door gaskets.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean. Need to thoroughly "Deep Clean" all food prep/cooking and storage areas of built-up dirt/dust/food accumulation. Walls; floors; corners; and ceiling all need to be addressed.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Must replace missing floor drain cover in restroom.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Replace missing floor drain cover; re-caulk around sink and toilet base; provide a waste receptacle with a lid for disposal of Feminine hygiene products. Also must provide a "self-closer" for bathroom door.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Also need to clean Floor sink of built-up food accumulation.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Walls in need of repair. Repair kitchen and storage room area(s) to maintain a smooth; durable; and easily cleanable surface. Also; must repair/replace all broken ceiling tiles and clean and paint them to a smooth/cleanable surface state.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food. *Repair/replace all Reach-in lighting to operational status.
- General Comments that relate to this Inspection
Facility is in need of a thorough "Deep Cleaning" and overall maintenace.Handsinks were stockedAll Reach-in refrig eqpt. was <40FWalk-in refrig @38FTemps noted: BBQ wings @182F; Pizza @192FRestroom clean and stocked
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1/11/2011 | Routine Inspection 1st | 79 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- [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.
- General Comments that relate to this Inspection
Handsink fully stockedAll reach-in refrig. were <40FBoth Reach-in Frzr's were <0FWalk-in refrig. @37FTemps noted: Cooked Pizza @194F; Cold hold sausage @35F3-comp sink used for utensils - tested - 100 ppm ClCustomer restrooms clean
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1/11/2010 | Routine Inspection 1st | 97 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Provide covered waste receptacle in unisex bathroom
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.370) Adequate lighting (reach-in Frzr) not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Handsink fully stockedWalk-in refrig. @36FReach-in refrig were all <40FReach-in Frzr @-2FTemps noted: cooked sausage pizza @197F; cold pepperoni @38F; cold cooked turkey @34F; salad dressing @38FRestroom clean and stockedDumpster area clean
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1/13/2009 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked.-All chemicals properly labeled and stored.-Scoops being properly used.-All food items and food contact items being stored at least 6" off the ground.-All containers properly labeled.-All lights properly shielded.-Freezer 5F.-Bathroom properly stocked.-Sanitizer in three compartment sink at 100 ppm Chlorine.-Cold Holding -Sauage 39F. -Tomatoe Sauce 38F.-Reach-In 30F.-Reach-In 30F.
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1/23/2008 | Routine Inspection 1st | 100 |
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