- General Comments that relate to this Inspection
No violations observed during inspection: - Hand sink clean and stocked. *Knives need to be stored away from soap dispenser outlet to avoid cross contamination. - Make up unit @ 38F. Tomato in bottom @ 37F. Tomatoes and pickles in top @ 37F. - Reach in fridge @ 37F. Tomatoes @ 39F. Chicken pesto @ 40F. - Hot holding good. Meatballs @ 165F. Sausage links @ 156F. Pizza @ 160F. - Sani bucket in place with 200 ppm Quat. - All food prepped and cooked in main kitchen with the exception of sandwiches. Facility has strict glove policy in place. Discussed no bare hand contact with ready to eat foods and importance of washing hands in addition to glove use. - Facility very clean and well kept.
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3/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations from previous inspections have been corrected: - Sanitizer buckets are in place with 200 ppm Quat- Hot holding good. Meatballs no longer hot held at this station. Pizza hot holding @ 150F.
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7/31/2014 | Routine Reinspection 2nd | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed meatball/sausage and marinara sauce hot holding from 100F-130F. All product discarded and operator will conduct staff training.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket in place but w 0 ppm Quat and wiping cloths lying out on counter and not in bucket. Fresh bucket prepared and operator will conduct staff training.
- General Comments that relate to this Inspection
The following items have been corrected: -Make up unit for sandwich prep has a thermometer. -Area around soda station has been cleaned and the caulk has been replaced. -Lighting above sandwich prep area has been greatly improved. -Work order in place for leaking hand sink.
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7/3/2014 | Routine Reinspection 1st | 94 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed make up unit for sandwich prep without a thermomter. Must provide accurate thermometers in all cold holding units.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed area around soda station and back hand sink dirty with coffee stains and soda splatter. The caulk around this counter is also very dirty and stained. Thoroughly clean this area and replace the caulk that surrounds the counter top.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket in back area of facility and wiping cloths not being stored in bucket. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Installed; maintained
Observed faucet for back hand sink near soda station leaking. Repair this leak.
- [1] Lighting provided as required; fixtures shielded
Adequate lighting not provided in make up unit area where sandwiches are prepared. Provide sufficient lighting in this area to ensure food protection and proper cleaning.
- General Comments that relate to this Inspection
Hand sink in front area clean and stocked. Front display unit @ 35F. Good product rotation. Salads discarded every 2-3 days; sandwiches discarded every 4 days. Pizza hot holding @ 150F. Product discarded after 1 hour. Make up unit tuna salad @ 40F; ham and roast beef @ 38F. Reach in unit @ 40F. Turkey in sandwich @ 38F. *Soup hot holding not holding temperature due to circuit breaker tripping early in the day. All product discarded by operator as time in danger zone was unknown.
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6/18/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility prepares deli sandwiches and pizzaHand sink stocked*Discussed storage of food packaging and ensuring that it is not stored within the splash zone of the hand sinkAll food off floorMake up unit @ 40F-turkey @ 40FSanitizer bucket @ 200ppm quatDisplay case @ 40f-thermometer equippedPizza hot holding ok-150F-Pizza is changed out within 4 hoursAll dishes taken to main kitchen*Reviewed change out schedule for tongs and pizza cutters with operator. Food handling items should be washed; rinsed; and sanitized within 4 hours of handling food products.
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9/19/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Hansink clean and stockedPizza is hot held for 20 minutes before discardingpizza made to orderUtensils cleaned in main kitchen
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11/9/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
** Ok to open; operate & issue permit **Menu is limited to whole pizzas; pizza slices; sandwiches; salads and bottle drinksAll food is prepared in the buffet kitchenHandwash is available is in the bus station adjacent to restaurant; stocked and cleanPizza will be hot held no more than 4 hoursSalads are premade in buffet kitchen and sandwiches are made kitchen Salads and bottled drinks will be stored in a chilled display caseAll other service items; utensils will be cleaned in the dishwasher for the buffet
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7/16/2012 | Opening Inspection | 100 |
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