- General Comments that relate to this Inspection
No violations noted @time of insp.Handsinks found clean and stockedAll Reach-in REfrig.'s were <41FPrep tables found cleanTemps noted:Pepperonini @38FSalami @39FCanadian Bacon slices @39FCooked sausage bits @37FAll condiments were <41FSingle use gloves used by prep personnel**Observed frequent handwashingWalk-in Refrig. @35F3-comp sink used for utensils - tested - 200 ppm QuatDry storage was goodEmp. restroom found clean and stockedCFPM Richard Price is the only CFPM associated with this facilityFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
|
2/18/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No problems noted at time of inspectionHandsink available and stocked / Observed using3 compartment sink available 200-300 ppm quatSanitizer test strips availableWalk in unit good Thermometer 34 F -Pepperoni; cheese; chicken; pineaple 32-39 FServe line cheese; chicken; sausage; ham 36-41 F -Thermometer 36 FReach in under serve line Thermometer 34 F -Chicken; pepperoni; pasta 38 FProper storage of itemsAll food prepackaged/precooked at Domino's commissaryDate stamping of product in placeRestroom goodReviewed temperature logs
|
3/10/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No problems noted at time of inspectionServe line cold temps. Sausage/ham/chicken/cheese 35-40 F Thermometer 35 FWalk in unit 32 F Cheese/ham/pasta 36-39 F3 compartment sink good Quat 200 ppm Strips available / Logs availableProper storage of itemsHandsinks stocked and availableRestrooms goodDiscussed employee healthAll items precooked / prepackagedDate stamping used for rotattion of product
|
11/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionProper hand washing observed by staff-hand washing occurred correctly after every job change during inspectionHand sink stockedRestroom stocked3 compartment sink @ 200ppm quatSanitizer solution @ 200ppm quatMake up units @ 40F-temp logs recordedFacility very cleanTongs and cutters pulled and washed; rinsed and sanitized every two hoursAll food product off floorWalk in @ 36FDate stamping in place*One are could use more detail attention on a daily basis (minimum). Discussed the keyboard cover and the mouse for food handler computer and how when the employee is busy; any bacteria build up on those areas could immediately be transferred to a food preparers hands and then to the food. Operator will increase sanitizing wipe downs and cleaning schedule for these items.
|
5/13/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handwash clean and stockedFridges <=41Fcooked sausage 40FBathrooms clean and stockedAll food storage goodAll food dated 3 compartment sink 300 ppm Quat
|
10/1/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig. @37FTemps noted: Pepperoni slices @35F; Cooked sausage @36F; Cooked chicken pieces @36F; ham slices @ 38FReach-in prep table @35F3-comp sink used for utensils - tested - 200 ppm QuatEmp. restroom clean and stocked
|
10/6/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Need to remove all construction materials/tools from food prep areas and clean/sanitize all surfaces. **Note: Completed @time of insp.
- [3] CFPM or person in charge present; certificates posted as required
Must post Certified Food Protection Manager certificate in a conspicuous place.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Must provide a self-closing door on unisex Emp. bathroom
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
320) Need to provide a covered waste receptacle in restroom.
- General Comments that relate to this Inspection
** OK TO STOCK AND PREPARE FOOD **Handsinks stocked and cleanReach-in Bev cooler @37FWalk-in Refrig. @ 35FTemps noted: Pepperoni slices @35F; Cooked sausage bits @36F; Cooked ham slices @35F; Cooked Roast Beef pieces @35FAll Dry goods found 6" above floorAll scoops stored properly3-comp sink used for sanitization of utensils - tested - 200 ppm QuatEmp. restroom clean and stocked
|
7/22/2011 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Dominos Pizza # 7402, 1675 Robb Dr, Reno, NV »