- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair small water leak in make-up refrigeration unit on front line; repair to eliminate any moisture.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean shelves in walk-in refrigeration unit; reach-in (make-up refrigeration unit) and gaskets as needed. Observed some build-up; clean and maintain clean***
- [1] Wiping clothes: clean; use restricted
Observed wiping cloth solution at <50ppm chlorine; maintain sanitizer solution at 50-100ppm chlorine or 200-400ppm quaternary ammonia. This is important in preventing cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; beef chili checked at 156F; Italian meatball soup at 176F.Cold-holding checked good; ham at 37F; roast beef at 39F; turkey at 42F; cheese at 41F.Handsink checked stocked and functional; reviewed no bare hand policies with ready-to-eat foods with new regulations.Reviewed date marking with new food regulations; some date marking has already been implemented.Facility observed with proper warewashing procedures in three-compartment sink.Restrooms stocked and functional.
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4/30/2015 | Routine Inspection 1st | 97 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Facility shall re-surface/replace cutting boards on main line; all food contact surfaces must be smooth and easily cleanable. (cutting boards are worn)
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean the following non-food contact surfaces: refrigeration units; gaskets; shelves; and handles on equipment. Observed build-up; maintain clean to avoid cross-contamination.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean floors in walk-in refrigeration unit; under equipment in food preparation area; under grill; and reach-in refrigeration units; observed build-up.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Reviewed importance of glove use with ready-to-eat foods; please use gloves or tongs/utensils with ready-to-eat foods.Hot-holding checked good; vegetable/sausage soup at 155F; chili at 156F; au jus at 161F.Cold-holding ok (lids up during lunch rush); ham at 40F; sausage at 42F; cheese at 44F; roast beef at 42F; turkey at 43F.Refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 35F.Handsink stocked and functional; restrooms stocked.Reminder: Please update/renew Certified Food Protection Manager Certificate before expiration.
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3/5/2014 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed gaskets on front line in need of replacement; all surfaces shall be smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean handles; reach-in refrigeration units; gaskets; and shelves as needed; some areas observed with some build-up/debris.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain a sanitizer bucket during operational hours and maintain 50-100ppm chlorine or 200-400ppm quatinary ammonia. This is important in preventing cross-contamination.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; tomato bisk at 163F; chili at 164F; au jus at 154F.Cold-holding checked good; ham at 42F; turkey at 43F; roast beef at 39F.Handsinks checked stocked and functional; reviewed handwashing procedures.All refrigeration systems and freezer systems checked within regulation; walk-in unit checked at approximately 36F ambient temperature.Reviewed three-compartment sanitization procedures; all procedures checked good.
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3/28/2013 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact surfaces could use some detail cleaning. These areas include; but should be limited to; drawers; handles of equipment; outside of equipment; outside of freezer; floors in general; underneath make up units. Clean thoroughly to maintain sanitary conditions and prevent potential pest attraction.
- General Comments that relate to this Inspection
Hand sink stockedMake up units @ 41F-sauce 41F-sausage 40F*Recommend keeping a close eye on units and if the temperature begins to rise higher; maintaining them.3 compartment sink @ 100ppm chlorine*Discussed the wash; rinse and sanitize method with operatorSlicer being cleaned during inspection - immediately after serviceWalk in @ 37FRestrooms stockedNo sign of pests -monthly service in placeAll product stored off floorSanitizer spray bottles ok*Discussed cooling with operator. Minimal amounts are done; but recommended that operator check product in the morning - anything that has not reached 40F by the morning needs the process changed. Cooled foods are reheated to 165FStem thermometer available
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5/23/2012 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Several non food contact areas could use cleaning. Examples of areas reviewed with operator include: wall behind slicer; floor underneath dough table; scale buttons; shelving above hand sink; sanitizer spray bottles; menus; and dough buckets. Clean these areas thoroughly to prevent potential cross contamination. *Suggested training employees to use sanitizer cloth and touch up these areas every time when wiping down counter surfaces*
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Cutting boards should be wiped down as soon as possible after use to prevent potential bacteria growth.
- General Comments that relate to this Inspection
Hand sink stockedWalk in cooler @ 39F-no raw meats; raw shell eggs on bottomAll food product stored off floorBleach in three compartment sink @ 100ppm chlorineSanitizer used in spray bottle is quat @ 200ppm Cooler under cook line @ 39FTwo make up units @ 41F-recommend taking temperatures each day; especially as warmer weather approaches-make sure that thermometers are working in each unit for employees to monitorStem type thermometer on site-reviewed calibration procedure with operator*Discussed keeping sauces for cooked chicken wings on ice if not discarding at end of day; to prevent potential bacteria growth in the sauce from either left behind meat product; or even potentially the sauce if the acidity changed dramatically.
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5/17/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
- There is an accumulation of grease and food debris on the outside doors of the pizza make table refrigeration unit - Clean and maintain clean.- The towels in the bottom of the 2-door refrigeration unit under the cooking equipment are visibally dirty - change frequently in order to maintain cleanliness.- Clean/wipe down the inside of the microwave on a routine basis.
- General Comments that relate to this Inspection
NOTES:- All temperatures observed were at or near regulation. (e.g. walk-in 40F; hot held aujus 190F; cheesy brocolli soup 145F; chili 139F).- The 3-compartment sink sanitizer tested 50ppm; within regulation. 50-100ppm chlorine based sanitizer residual is required for sinks and wipe down buckets.- All hand washing sinks were stocked and operational. Observed good employee hygiene practices.
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6/30/2010 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed a box of lettuce and a box of buttermilk stored on the floor of the walk-in cooler. All foods must be stored a minimum of 6" off the floor to prevent contamination and for ease of cleaning. Food and drink in impervious containers (e.g. - kegs; bottles and cans) may be stored on the floor as long as the containers are rotated frequently so that the floor can be periodically cleaned.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The wood bottom of the 2-compartment sink cabinet in the front of the restaurant is rotted and heavily water damaged. Remove the rotted wood and replace or remove and paint or seal the concrete sub-floor so that the finished surface is non-absorbent; smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
1) Clean the outside of the AuJus steamer in the back room.2) Deep clean all equipment in the walk-in cooler (I.E. - The metal dunage racks; the plastic bottle and can racks)3) Repaint the particle board storage shelving in the walk-in cooler so that the finished surface is non-absorbent; smooth and easily cleanable.
- [1] Installed; maintained
Repair the leaking mop sink.
- General Comments that relate to this Inspection
NOTES:1) Please ensure that prior to hot holding leftovers in the steam table; that it is re-heated to a minimum of 165F on the stove prior to hot holding at 140F. Foods must be properly cooled from 140F down to 40F within 4 hours. Use methods such as ice baths and shallow stainless steel pans to help speed cooling.2) The food service safety posters by National Safety Supplies are NOT required to be posted in Washoe County.3) "No Smoking" signage must be posted at the facility entrance.4) NRS446.842 (alcohol warning) must be posted. A copy of the law and the warning statement was provided to the operator at the time of inspection.
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3/10/2009 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Notes:-Freezer -20F.-Alcohol disclaimer posted.-Walk-IN 40F.-Three compartment sink OK to wash;rinse ;and sanitize.-Test stripe on hand.-Employee bathroom properly stocked.-Hand sinks properly stocked.-Hot holding -Chili 178F. -Split pea soup 181F.-Cold holding -Hamburger 40F. -Bacon 39F. -Sliced meats 39F.-All lights properly shielded.-All items stored at least 6" off the ground.-Customer bathroom properly stocked.
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4/30/2008 | Routine Inspection 1st | 99 |
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