Dominos Pizza # 7400, 1145 N Mc Carran Blvd, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good hand washing.-Handsinks clean; accessible and stocked.-Restrooms clean and stocked.-Facility was clean and organized.-Top make up unit at 30F. Bottom make up unit 38F. Cheese 40; sausage 40; chicken 39; peppers 38; pineapple 40; breaded chicken 40; pepperoni 42; cheese 39; sliced beef 32; spinach 42; chicken wings 41.-Food prep surfaces clean.-Walk in cooler at 36F. Chicken 33F; Sausage 35F; Onion 38F. Food properly dated; stored and labeled. -Lights in cooler properly shielded. Cooler clean and organized.-3 compartment sink set up properly. Sanitizer at 200 ppm Quat.-Sanitizer bucket at 200 ppm Quat. Water clean.-Mop area clean and organized.-Chemicals stored properly.-Utensils clean.-Facility is using time as a control for opened sauce. Company policy is to discard sauce after 8 hours. Product was properly labeled with a discard time of 3:00 pm.-Outside garbage stored properly.
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5/28/2015 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Still need one for this facility. Need to post certificate in a conspicuous place.
- General Comments that relate to this Inspection
Observed clean cup drying in the handsink. Ensure the handsink is unobstructed; and is only be used for handwashing to prevent cross contamination.Facility is using spray bottles for sanitizer solutions instead of buckets. Sanitizer solution is made in 3 compartment sink daily; tested at 200 ppm Quat. Ensure all bottles with sanitizer have proper labels with the contents clearly listed to prevent contamination.
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12/23/2014 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Need one for this facility. When staff is registered with Washoe County Health District; certificate must be posted in a conspicuousplace.
- [1] Wiping clothes: clean; use restricted
Observed moist cloth hanging on the side of the sanitizer bucket. Sanitizer solution in the bucket was turbid. Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Need to change sanitizer solution at least daily and when solution becomes dirty to facilitate proper cleaning and sanitizing of surfaces.
- General Comments that relate to this Inspection
Discussed proper sanitizer concentration for 3 compartment sink. Highly recommend testing sanitizer solution in three compartment sink daily to ensure dispenser is working properly. Ensure back handsink is not blocked to facilitate proper handwashing by staffHandsinks clean and stockedBathrooms clean and stockedObserved proper handwashing by staff during inspection All fridges <40F Food storage good
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11/21/2014 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The items noted on the opening inspection conducted on 9/10/2014 have been corrected.Quat sanitizer from automated dispenser checked at 200 ppm concentration.Facility must have one Certified Food Protection Manager who has completed an approved certification course on staff full time by 11/1/0/2014.
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9/22/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection from 9/9/14 except for the following ones have been corrected:1) closure panels to install above hood are on order and will be installed within about two days.2) The pre-mix quat sanitizer dispenser is not operating a this time; service call has been placed; in the mean time a new bottle of quat sanitzer is available on site to manually mix in 3-compartment sink and sanitiszer buckets. Quats test strips are available too.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to opening.Ok to issus permit to operate.Risk category 2 assigned. Must have one Certified Food Protection Manager on staff full time who has completed an approved certification course by 11/10/2014Plans to open today when ready.
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9/10/2014 | Opening Inspection | 100 |
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