Dominos Pizza # 7463, 465 South Meadows Pkwy, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Sliced pepperoni 37 F; sliced ham 43 F; Sliced sausage 43 F; sliced roast beef 41 F; chicken wings 41 F on top of refrigerated prep table.Walk-in cooler at 36 F. Sliced american cheese package 36 F; crumbled sausage 37 F in walk-in cooler.Noted hand sinks stocked and functional in prep areas and restroom.Noted proper hand washing practices of employees.Quat sanitizer from automated dispenser of 3-comaprtment sink checked at 150 ppm concentration. 150 ppm to 400 ppm is ok per manufacturer's specifications. recommend to raise concentration to at least 200 ppm.Store manager completed an approved certification course on 1/26/15 and pending to receive ServSafe certificate in mail. Must apply for WCHD's CFPM certificate upon receipt of ServSafe certificate. Follow up to be conducted on 2/23/2015 to verify that this requirement is met.
|
1/27/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Store Manager has completed a certifcation course and been issued the WCHD certificate. Certificate M140528 expiration date 2/20/2019 is posted in the establishment. Facility in compliance with CFPM requirement.
|
4/25/2014 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Pepperoni 36 F; shredded cheese 35 F on top of refigerated prep unit; chicken wings 40 F; salami 40 F inside unit. thermometer inside unit at 32 F.Grilled chicken breast strips 32 F in walk-in cooler. Thermometer in walk-in cooler at 38 F.Quats sanitizer checked at about 150 ppm in sanitizer in 3-compartment sink. Ensure to keep quats sanitizer at 200 ppm concentration. Check sanitizer daily with test strips.Noted hand sinks in prep area and in restroom stocked and functional.Facility noted to be kept clean.Change of store managers took place one month ago. facility required to obtain a new CFPM within 60 days of last CFPM.Store Manager Stasha Johnson to sign up and complete and approved cerrtification class by 3/3/2014. Follow-up on CFPM status to be conducted on 3/3/3014
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1/31/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 3/6/2013 have been corrected.
|
3/13/2013 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed employee's drink cup with lid and food container in plastic bag on shelf above customer foods inside walk-in cooler. Keep employee food items stored below or away from customer foods to prevent possible cross contamination of customer foods.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed restroom door left open. Restroom door must be provided with self-closing device to keep always closed.
- General Comments that relate to this Inspection
Temperatures taken on top of refrigerated prep unit:grilled chicken strips 37 F; shredded cheese 37 F; sliced ham 38 F. Pre-cooked chicken wings wrapped in foil 40 F and 38 F inside prep unit.Walk-in cooler at 38 F. Tub of shredded cheese 27 F; sliced pepperoni 38 F; pre-cooked pasta package 37 F in walk-in cooler. Noted hand sinks in prep areas and restroom stocked and functional.
|
3/6/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Change In OwnershipNo facility deficiencies observed at the time of inspectionOK TO ISSUE PERMIT TO OPERATE.
|
11/19/2012 | Opening Inspection | 100 |
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