- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
THE BLUE FREEZER IN THE KITCHEN IS DIRTY AND HAS A LOT OF ICE BUILD-UP. MUST DEFROST FREEZER AND CLEAN TO REMOVE ALL EXCESS ICE AND DEBRIS. MUST BE CORRECTED BY 12/1/15.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
CLEAN FLOOR OF CABINET UNDERNEATH SODA MACHINE TO REMOVE ALL DEBRIS. MUST BE CORRECTED BY 12/1/15.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.DISHWASHER GOOD AT 50-100PPM CHLORINE.ALL MEATS FOR THE PIZZAS COME IN PRE-COOKED.EXCESS CLUTTER FROM LAST YEAR HAS BEEN REMOVED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthDISCUSSED NO BARE HAND CONTACT OF READY TO EAT FOODS. MUST USE A BARRIER OF GLOVES; TONGS; TISSUE PAPER; UTENSILS ETC. WHEN HANDLING READY TO EAT FOODS.NEW TEMPERATURE DANGER ZONE IS 41F TO 135F.NO ADDITIONAL CFPM'S. LEFT INFORMATION ON HOW TO OBTAIN CERTIFIED FOOD PROTECTION MANAGER FOR ANY NEW EMPLOYEES OR FOR RE-CERTIFICATIONS.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST IN THE LAST YEAR.
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11/23/2015 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND BOXES OF PIZZA SAUCE STORED ON THE FLOOR IN FRONT OF STORAGE SHELVES. ALL FOOD ITEMS MUST BE STORED AT LEAST 6 INCHES OFF OF THE FLOOR TO PREVENT ANY POSSIBLE CONTAMINATION.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
INSIDE OF DOUGH MACHINE IS DIRTY. MUST CLEAN ON A DAILY BASIS TO PREVENT ANY CONTAMINATION OF FOOD PRODUCT.
- [1] Non-food contact surfaces of equipment and utensils clean
CLEAN THE SHELVING UNIT AND ADJACENT WALL FOR THE DESSERT STATION IN THE KITCHEN. THIS AREA MUST BE CLEANED ON A REGULAR BASIS TO REMOVE ANY FOOD BUILD-UP TO ELIMINATE THE POTENTIONAL GROWTH OF BACTERIA.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
REPLACE MISSING GROUT AROUND TILE BY THE DISHWASHING AREA. TILE MUST BE SEALED WITH GROUT TO ELIMINATE ANY STANDING WATER AND FOOD DEBRIS.
- [1] Lighting provided as required; fixtures shielded
REPLACE BURNT OUT LIGHT BULBS IN KITCHEN AREA BY PIZZA OVEN AND ALSO PROVIDE A SHIELD THAT IS NOT BROKEN. MUST ENSURE THAT KITCHEN/FOOD PREP AREA HAS ADEQUATE LIGHT.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
KITCHEN AREA IS VERY CLUTTERED WITH NON ESSENTIAL ITEMS. REMOVE ANY ITEMS THAT ARE NOT NEEDED IN THE KITCHEN. THIS WILL ALLOW FOR ROOM TO PROPERLY STORE NECESSARY FOOD ITEMS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - ALL AT 41F AND BELOW.DISHWASHER GOOD AT 100PPM CHLORINE.TEST STRIPS AND THERMOMETERS AVAILABLE.PCO ON CONTRACT - NO PEST CONTROL ISSUES NOTED.NO EMPLOYEE HEALTH ISSUES.DISCUSSED FOLLOWING THE WEEKLY CLEANING SCHEDULE TO ENSURE THAT ALL THE CLEANING IS BEING DONE ON A REGULAR BASIS.DISCUSSED STARTING TO TRAIN STAFF ON NO BARE HAND CONTACT OF READY TO EAT FOODS FOR WHEN NEW REGULATIONS GO INTO EFFECT.
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10/10/2014 | Routine Inspection 1st | 92 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
SANITIZER BUCKET EMPTY AND NO SANITIZER REGISTERED AT DISHWASHER. MUST TEST SANITIZER LEVEL AT BEGINNING OPENING AND CHECK SANITIZER LEVEL TO ENSURE IT IS PROPERLY DISPENSING SANITIZER AT 50-100PPM CHLORINE. CONTAINER OF SANITIZER CHANGED BUT NOT PRIMED CORRECTLY TO GET ALL AIR OUT OF LINE. HAD MACHINE RE-PRIMED AND SANITIZER REGISTERED AT 50-100PPM CHLORINE. CORRECTED ON SITE.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
SEVERAL AREAS IN KITCHEN AND FRONT BUFFET AREA DIRTY UNDERNEATH EQUIPMENT. MUST CLEAN ALL FOOD DEBRIS FROM UNDERNEATH ALL EQUIPMENT AND SHELVING UNITS ON A REGULAR BASIS TO ELIMINATE ANY FOOD ITEMS FOR PESTS.
- [5] Necessary toxic items properly stored; labeled; used
FOUND A NON-LABELED SPRAY BOTTLE OF CHEMICAL CLEANER STORED ON FOOD PREP AREA NEXT TO OPEN FOOD ITEMS. MUST LABEL ALL SPRAY BOTTLE THAT ARE NOT ORIGINAL CONTAINERS; EVEN IF ONLY WATER AND STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD ITEMS TO REDUCE ANY CROSS CONTAMINIATION ISSUES. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HAND WASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL FOOD PROPERLY STORED.RESTROOMS AVAILABLE AND STOCKED.NO PEST CONTROL ISSUES - HAS A PCO THAT TREATS 2 TIMES PER MONTH.NO EMPLOYEE HEALTH ISSUES.
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12/10/2013 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
Violations noted from 10/22/12 inspection have been corrected. Notes:- Continue to check dishwasher frequently to verify sanitizer concentration- Ensure chemical bottles are accurately labeled-Implement a regular cleaning schedule to ensure a clean facility and help deter mice-Continue to monitor for pest activity. Keep kitchen clean so as to not provide a food source; continue to seal entry points; and continue with routine pest control
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10/29/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer (50 -100 ppm chlorine) to ensure proper sanitization. Utilize 3 compartment sink in the mean time
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Men's restroom toilet and handsink in need of cleaning. Check/clean on a more frequent basis.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed mouse droppings on top of dishwasher and surrounding area.. Clean/sanitize area thoroughly and seal all access points (door to exterior). Facility has certified pest control service monthly. Continue to monitor for new activity and increase pest control frequency if necessary.
- [5] Necessary toxic items properly stored; labeled; used
Observed bottle of water labeled as "windex" and bottle of windex with unkown liquid inside. Label all chemical bottles as to correct contents. Do not use former chemical bottles for any other purpose other then chemicals. Bottles discarded - corrected.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-bacon 41 fMake-up cooler at 35 f-chicken wings 35 f-sausage 38 fSalad bar temps good- potato salad 38 fFloors/floor sink under dishwasher/ shelves/hard to reach areas in need of cleaning. Facility to focus on cleaning more frequently.
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10/22/2012 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
Walk-in cooler holding at 38 f. Continue to monitor to ensure cooler maintains food product at 40 f or below.Note:Only store food product in food grade containers. Do not store food in former chemical buckets.
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8/30/2011 | Routine Reinspection 2nd | 100 |
- [4] Facilities to maintain product temperature
Walk-in cooler holding at 37 f. Repair walk-in to hold at 40 f or below. Repairman coming today to continue with repairs. No PHF stored inside.
- General Comments that relate to this Inspection
Cutting boards have been resurfaced. Dishmachine sanitizing at 100 ppm chlorine.
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8/26/2011 | Routine Reinspection 1st | 96 |
- [4] Facilities to maintain product temperature
Walk-in cooler holding at 45 f. Found food product to be at 45- 47 f. Cooler had very little potentially hazardous food inside. Operator relocated phf's to make-up unit and freezer. Ensure cooler maintains 40 f or below. Compressor set to be replaced tomorrow.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no measureable sanitizer in dishwasher. Ensure dishwasher sanitizes at 50 - 100 ppm chlorine. Utilize three compartment sink to wash; rinse; and sanitize until dishwasher is repaired.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Cutting boards pitted and badly stained. Resurface or replace cutting boards to provide clean/cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. (adjust hot water on front handsink as water is only luke warm). Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Make-up unit at 34 f-pepperoni 41 f-sausage 39 fPizza hot holding at 137 f. Salad bar temps good-macaroni salad at 38 fDiscussed cleaning in hard to reach areas (under equipment; shelving units; etc)Ensure all chemical bottles are labed with contents to prevent misuse.Amit has just completed CFPM course and is awaiting test results. Apply for Washoe County Health District Certification upon receipt of certificate.
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8/18/2011 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected.
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10/12/2010 | Opening Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
All violations noted on previous inspection have been corrected; however; areas where holes and base coving have been sealed must be made smooth and easily cleanable - must be corrected by 10/11/10.*New violation noted during inspection - back hand sink leaking and not in use. Hand sink must be repaired immediately; by 10/11/10. Use front hand sink until back sink is repaired.*ensure facility is cleaned throughout on a regular basis including behind and under equipment.
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10/8/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit1. Clean the area beneath the soda cabinet2. Replace the door to the soda cabinet3. Replace base coving near buffet line4. Clean the area beneath the buffet table5. Clean floors and all corners under equipment and tables6. Clean ceiling vent7. Seal hole beneath dishwasher8. Clean floor in walk-in box especially cornersNote: Suggest painting kitchen a light color to improve lighting.Work to be completed by Sept. 28; 2010
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9/27/2010 | Opening Inspection | 100 |
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