- General Comments that relate to this Inspection
All previous violations have been corrected.The dough room has been cleaned. Maintain and continue with routine cleaning to prevent large accumulation of flour on floor and walls.
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6/19/2015 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
As discussed on previous inspection; must clean all residual flour in dough room. Dough room should be free from excess flour build up on machines; mixer; walls; conduit; and all other surfaces in the room. Room should be cleaned after ever use.Must clean and sanitize room within 7 days. Reinspection on March 17; 2015.
- [1] Storage; handling of clean equipment / utensils
Observed trays with accumulation of debris with clean utensils. Clean the storage bins for holding clean utensils and lids on a routine basis to ensure there is no build up of debris with clean utensils.
- General Comments that relate to this Inspection
The following was inspected:Pizza prep table; clean and in good repair. Cutting boards clean and in good repair; all utensils properly stored;Chicken @ 39f; Sausage @ 40f; pepperoni @ 38fRefers in good condition; product datedsliced tomatoes @ 41f3 compartment sink set up and available for useChlorine test strips available and on siteDrink area is clean and maintainedCustomer area is clean and maintainedObserved good hand washing; and all hand wash sinks were properly stocked with paper towel and pump soap.Address the violations identified above within 7 days
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3/10/2015 | Routine Inspection 1st | 97 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed flour dust on electical conduit and wall surfaces in the dough room. Ensure this room is cleaned on a schedule to minimize acculated flour dust on surfaces.
- General Comments that relate to this Inspection
The following was inspected:Dough room - Refer in good condition; dough stored properly and @ 40fMust clean dough room; accumulated flour observed on wall conduit in room.Walk in refer @ 40f; cheese @ 40f; salami @ 39f all food items stored properly and rotated.Freezer @ 0f; chicken; meats; and sausage all at or below 32fPizza area is clean and well maintained.All utensils are cleaned and stored properly.3 compartment sink operational; test strips provided; dish machine operational.Prep area reach in @ 40f; sausage @ 38f; chicken @ 39f; cheese @ 38fDrink area is clean and maintained.Customer area is clean and well maintained. Bathrooms are clean and maintained.
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7/18/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Salami 38 f; Cheeses 38 f; All food products labeled and dated. Reach in coolers @ 38-40 f. Pepperoni @ 38 f; Chicken 38 f; Chicken wings @ 40 f; Garlic 38 f; sliced tomatoes 38 f; sausage 38 f. Freezer 0 f. All food products frozen. Dough room - Handsink stocked and accessible.. -Refrigerator @ 40 f. All dough stored properly. -Equipment in good condition and clean. Floors clean. Prep areas organized and clean. Cutting boards in good condition and clean. Pizza oven area - ok. All handsinks in prep area and front area accessible and stocked. Dry storage clean and all products stored off ground. Dish machine @ 50ppm chlorine. 3 compartment sink operational. Sprayer in good condition. Floor and customer area clean and well maintained. Bathrooms clean and stocked. Trash area - ok.
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9/11/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected. Owner; Fred Taylor enrolled in TAP on-line course. Ensure WCHD CFPM certificate is obtained once course is completed and passing test score is received. *Ensure door to 2-door reach-in in back room (used for dry storage) is unlocked or accessible for inspection during routine (unannounced) inspections.
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5/7/2012 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing - per operator; raw chicken is thawed by leaving chicken on top of pizza oven. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [1] Thermometers provided and conspicuous
080) 2nd Notice: Thermometer missing in cold holding unit (keg cooler). Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [3] CFPM or person in charge present; certificates posted as required
All CFPM certificates on-site expired. No CFPM present at time of inspection. Observed general lack of managerial control as employees are not aware and/or not trained on proper cooking temperatures; cooling procedures and temperature requirements and approved thawing methods for potentially hazardous foods.Facility must provide proof of current CFPM by 4/30/12. Recommend obtaining additional CFPM or changing times that high risk operations are performed (cooking/cooling) to ensure all high risk activities are conducted under the supervision of the CFPM.
- [1] Non-food contact surfaces of equipment and utensils clean
2nd Notice: Front make-up units dirty. Clean make-up units inside and outside including handles; racks/shelving.Clean inside walk-in including under shelving.Clean around three-comp. sink and hand sink
- [1] Wiping clothes: clean; use restricted
.250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Ensure wiping cloth sanitizer buckets are changed out on a regular basis and made-up prior to operation. Corrected on-site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty throughout facility. Clean thoroughly including behind and under equipment to prevent vermin attraction and maintain sanitary conditions. Ensure entire facility is kept on a regular cleaning schedule.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Clean/organize back storage area between walk-in and dough room.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-make-up units 39F-40F -chicken; sausage. pepperoni in top loader at 40F-44F *ensure lid remains closed and unit is adjusted to maintain 40F or less even during busy times.-walk-in at 40F -sausage; cheese 39F-freezer at 10F-salad make-up unit at 40F -cheese 40F-ice machine clean; scoop stored properly-food and single service items stored 6" above ground-dishwasher checked at 100 ppm chlorine-chemical test kits available-restrooms stocked-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*Noted several repeat violation. Failure to correct violations noted in the time frame provided will result in a re-inspection fee and possible enforcement action including permit suspension. *Ensure 2-door reach-in in dough room is unlocked and accessible during re-inspection.
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4/24/2012 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Found chopped chicken stored in large plastic container in front make-up unit at 72F-90F. Per operator; chicken was cooked approx. 2/5 hours ago. Chicken separated into smaller container and put in freezer. Ensure chicken is cooled to 40F or less within the next 1.5 hours or discard. Potentially hazardous foods must be cooled from 140F to 70F at room temp. within 2 hours and then put in walk-in (not make-up unit) uncovered and in shallow containers to cool to 40F or less within an additional 4 hours. Corrected on-site.
- [1] Thermometers provided and conspicuous
Provide therm. in keg cooler as dairy products are stored in unit.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean inside of front make-up units
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Provide paper towels in men's restroom.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-walk-in at 38F; cheese 40F-freezer less than 0F-dishwasher sanitizer at 100 ppm chlorine-wiping cloth sanitizer at 50 ppm chlorine-chemical test kits available-food and single service items stored 6"above ground-make-up units at 38F and 40F -pepperoni 39F; chicken 41F; sausage 40F; cheese 40F-chemicals labeled and properly stored-restrooms clean-discussed employee health policies. Ensure ill employees with GI symptoms (vomiting; diarrhea; fever) are excluded for 48 hours after last bout of illness.
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2/28/2011 | Routine Inspection 1st | 94 |
- [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.Front area - reach in cooler handles dirty w/ crust food debris up in the handle. Correct by the end 4/28/10.Observed on meat slicer on plastic parts food stains and build up. Clean all parts of meat slicer to prevent cross contamination of food products. Clean by the end of business 4/28/10.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed in Dough room - handsink w/ food container hanging on spigot making it unaccessible to wash hands. Handsinks are just for washing hands not for storage. Correct onsite.
- [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.Observed in Walk in floor below shelving food debris and food stains. Clean floors to maintain sanitary conditions and also to prevent vermin attraction. Correct by the end of business day 4/28/10.Observed dough debris on floor; stereo and all sruface in dough area. Clean on regular basis when dough prep has stopped. Clean by 4/28/10.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Pizza prep area few lights out - replace bulbs to have adequate lighting for proper food prep and cleaning. Correct by 4/30/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 40 f. All food products stored properly. Freezer 0 f. All food frozen.Reach in @ 40 f. Pizza make up unit @ 40 f. Sliced Chicken 39 f; Pepperoni 39 f; tomaotes 39 f; Cheese 39 f.Dry storage clean and food stored properly.Ice machine clean and scoop ok.Sani bucket @ 100ppmDishwasher @ 50 ppm.Handsink stocked properly w/ soap and p-towels. Trash Area - ok.**Observed handwashing in between food prep****
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4/28/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
CFPM update:Ragnhild B. TaylorM0602643/28/2011
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7/14/2009 | Routine Reinspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [3] CFPM or person in charge present; certificates posted as required
CFPM not present - certificate expired. Facility must obtain a current CFPM within 60 days.
- General Comments that relate to this Inspection
Notes:-hand sinks properly stocked-walk-in at 35F; sausage at 40F; ham at 38F -raw products stored correctly - no cross-contamination issues noted-salad make-up unit at 35F-garlic and oil stored under refrigeration-food and single service items stored 6" off the ground-dishwasher sanitizer checked at 50 ppm chlorine-chlorine test strips available-pizza make-up units at 38F -cooked and cooled chicken at 39F -cooked and cooled sausage at 37F-discussed cooking and cooling processes. Ensure product is cooled to 70F within 2 hours; put in refrigerator and cooled to 40F or less in an additional 4 hours. If product does not cool to 70F or below within 2 hours; then the product must be cooled from 140F to 40F within 4 hours total.-ice machine clean-ice scoop stored properly-alcohol advisory sign posted as required-chemical bottles labeled and stored properly-restrooms properly stocked and clean.-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.
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6/26/2009 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Refrigerated make up tables at 42 F. below/internal food temp at 44 F. on top. Adjust temp. to 40 F. or below on bottom of unit.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Dumpster area has food wrappers; broken bottles. Maintain clean by sweeping as needed. Discuss shared resposibility with Satelite Lounge.
- General Comments that relate to this Inspection
Establishment is clean. However there is clutter; clothing; empty boxes; paper under shelving. Recommend cleaning up and minimizing clutter to prevent vermin.
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4/14/2008 | Routine Inspection 1st | 97 |
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