- [1] Wiping clothes: clean; use restricted
Observed damp wiping cloths stored on counter. Store cloths in sanitizer solution between uses to prevent bacterial growth.Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed ice in handsink. Handsink is for handwashing only; do not use as a dump sink.Corrected on site.
- General Comments that relate to this Inspection
No violations noted at time of inspection.-handsinks stocked. Observed good employee handwashing.-gloves in use. Discussed proper glove use with no issues noted.-per operator; no cooling is done-all cold holding checked ok: pizza make up unit at 40-41F; salad make up unit at 39-41F; dairy reach in at 40F; walk in at 38-40F; freezer at 0F-hot holding sauce at 170F-dishwasher at 50ppm chlorine; test strips available-per operator; the only product that is raw is sausage - discussed proper handling with no issues noted-discussed thawing procedures with no issues noted-ice machine clean; scoop properly stored-food properly stored-chemcials labeled and properly stored-restrooms clean and stocked-sanitizer bucket at 400ppm quat-date marking procedure in place; discussed first in; first out with no issues noted-regular pest control by Orkin - no pest issues noted at time of inspection-dumpster ok-facility is very clean and well maintained-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Notes:-hand sink stocked-dishwasher measured at 50ppm chlorine; test strips available-ice bins clean; scoops properly stored-speed guns clean-chemicals labeled and properly stored-regular pest control by Orkin; no pest issues noted at time of inspection-facility is clean and well maintained-health advisory posted-sanitizer bucket at 400ppm quat-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) are excluded for 48 hours after symptoms stop.
|
4/6/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-gloves in use for ready-to-eat food preparation/service-walk-in at 38F -precooked chicken; pepperoni; sausage all less than 40F-per operator; all meat products are received precooked with the exception of sausage and raw shell eggs - observed both stored on bottom shelf of walk-in -per operator; only red peppers are cooked and cooled - discussed process with no problems noted-containers labeled and dated - discussed date marking procedures with no problems noted-salad make-up at 40F -cheese 39F-dessert reach-in at 40F-dairy reach-in at 40F-pizza make-up unit holding at less than 40F -cheese; chicken at 38F to 41F-observed equipment and temperature logs in use-dishwasher checked at 100 ppm chlorine-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-ice machine clean; scoops stored properly-ice bin scoops stored properly-food and single service items stored 6" above ground-chemicals labeled and stored properly -restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-ice bin scoop stored properly-reach-ins all less than 40F-dishwasher checked at 100 ppm chlorine-wiping cloth sanitizer bucket checked at 200 ppm quat-chemical test kits available
|
4/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-gloves in use for all ready-to-eat food preparation and service-salad make-up unit 40F -cheese; chicken 39F-40F-dessert reach-in 38F-walk-in 43F -chicken; cheese; raw sausage all less than 40F -raw product (sausage is only raw meat in facility) stored on bottom shelf - no cross-contamination issues observed-per operator; no cooking and cooling at facility-walk-in freezer 0F-pizza make-up unit at 37F -sausage; meat ball; pepperoni 38F-39F-wiping cloth sanitizer buckets at 200 ppm quat-dishwasher checked at 100 ppm chlorine-chemical test kits available-temperature/equipment logs in use - dishwasher/sanitizer buckets and food temperatures checked twice per day-containers labeled and dated-ice machine clean; scoop stored properly-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sink stocked-reach-ins all less than 40F-ice bin scoop stored properly-dishwasher checked at 100 ppm chlorine-chemical test kits available-alcohol advisory sign posted as required
|
4/17/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly; labeled and dated. Veggies 39 f. Condensation units in good condition. Shelving and floors clean.Walk in freezer @ 0 f. All food products frozen and stored properly. Floors and shelving very clean.Reach in cooler (Salad) @ 38 f. Tomatoes 38 f. All tongs and bowls clean.Reach in cooler (Pizza): Sausage 38 f; Pepperoni 38 f; Cheese 38 f. Mushrooms 38 f. All food containers clean. Prep area clean and well maintained. Server area: utensil; storage bin; and plates clean and stored properly.Ice machine and bins clean - scoops clean and stored properly.Prep area (Cheese): clean. Knives; utensils and storage clean.Glassware and cookware stored properly and cleanDry storage clean and all food products have current dates; can goods in free from damage; and all stored properly.Handsinks stocked properly w/ soap and p-towels. All Handsinks accessible. 3 compartment sink operational - no leaks in plumbing. Prep sink clean - no leaks in plumbing. Cutting boards and equipment very clean and in good condition.Dishwasher @ 50 ppm. Sprayer in good condition.**Observed proper food preparation onsite.Bathrooms clean. **Soap dispenser has been damaged - soap dispenser still works - New dispenser on order. Replace once new dispenser arrives. Customer area clean and well maintained.
- General Comments that relate to this Inspection
Notes:Bar guns and holders clean. Drain hoses secure and drains properly.Reach in cooler @ 40 f. All dates current on drink products. Shelving inside cooler very clean.Glassware clean and stored properly.Glasswasher @ 50ppm. Floors; counters; and customer (bar) area clean.Handsink stocked properly and accessible. 4 compartment operational - drain properly to floor sink.
|
5/24/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Re inspection of Glasswasher:Glasswasher @ 50 ppm. Has been corrected. Dishwasher dispensing properly.
|
11/29/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Glasswasher in bar not dispensing proper levels of sanitizer. Holly called Ecolab to repair. Must have correct w/in 48 hours. Call when dispensing proper levels of sanitizer. Re inspection will take place 11/30/11.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. All food products have current dates and labeled. Freezer @ 0 f. All food products frozen. Condensation units in good condition. Reach in cooler (Salad) @ 40 f. Sliced tomatoes 40 f; Cheese 40 f; Ham 40 f. Reach in cooler (Pizza) 40 f. Pepperoni 39 f; Ham 39 f; Cheese 39 f; Sausage 39 f. All thermometers inside cooler units. Refrigerator (Dessert) 40 f. Cheese cake labeled with current dates. Handsinks stocked properly.3 compartment clean and no leaks observed.Prep area clean and well maintained.Knives & storage clean.Ice bins and ice machine clean. Scoops stored in clean containers and area. Dry storage clean and food products stored properly. Server area clean. Utensils; cookware; glassware clean.Dishwasher @ 50ppm. Sprayer in good condition. Floors; equipment (Dough Mixer); and counter clean.Bathrooms clean and stocked.Customer area clean and well maintained.**Observed proper food prep onsite and handwashing. **Make sure to wipe and sanitize all child seats on regular basis.
- General Comments that relate to this Inspection
Notes:Glassware clean and stored properly.Reach in cooler @ 40 f. All drink products have current dates. Inside coolers clean.Ice bin clean .and scoop stored properly in clean container.Bar guns and holders clean. Drain hose installed properly. 4 compartment sink operational observed no leaks. Floors; counters; bar area very clean
|
11/28/2011 | Routine Inspection 1st | 96 |
- [1] Original container; properly labeled
Facility shall label all dry ingrediants such as flour; sugar; and salt to prevent misuse.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Calzone filling @ 41 F; raw sausage @ 38 F; cooked diced chicken @ 39 F; roasted grilled belle peppers and sliced tomatoes @ 37.8 F.No cooking observed at time of inspection.Observed datecoding being utlized.Chlorine sanitizer at dishwasher recorded @ 200 ppm.Quat sanitizers buckets recorded @ 200 ppm.Reviewed employee sick policy and reviewed handwashing training programs. Notes:2nd CFPM: Kevin C Roseberry M090779 exp: 10/27/14Action items to be corrected that are not violations:1) relocate the pizza paddles so they do not obstruct handsink.2) Acquire Quat test strips for Quat sanitizer.3) Acquire more sanitizer buckets.4) Post alcohol warning in women's bathroom. Printed for operator at time of inspection.
- General Comments that relate to this Inspection
No violations observed at time of inspection.Chemicals stored and labeled properly.Handsink properly stocked with liquid soap and disposable towels.Cold holding units with Juice and dairy products recorded < 40 F.Dishwasher recorded @ 200 ppm bleach.Do acquire Quat test strips for Quat sanitizer bucket.
|
10/27/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All items from Opening inspection have been corrected. Will be Categorized as a risk 3 facility.CFPMS:Kevin Roseberry M090779 10/27/14Rodney Condell M090769 10/27/14
|
12/1/2009 | Opening Reinspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed floor in dining area with exposed cracks. Seal all cracks thru out facility. This floor should be a smooth sealed easily cleanable surface. These cracks have the potential to allow food debris to buildup and potential cause vermin attraction and limit the abilty for this facility to maintain sanitary conditions. This must be sealed before any operation begins in Grimaldi's Pizzeria. Call once the cracks in the floor are sealed.Call Byron Collins 328-2693 or 771-6501.
- General Comments that relate to this Inspection
Opening inspection:Floors; counters; walls clean and sealed.Handsink - ok4 comp sink - ok Reach ins @ 38 f.Glasswasher - ok*Clean bar area before operations begins.
- General Comments that relate to this Inspection
Opening inspection:Floors; counters; and walls smooth easily clean durable surface.Floor sealed - ok Refrigerators @ 40 f. Freezer 0 f.Dishwasher @ 50ppmHandsink operational (Hot and cold water).Dry storage ok.Garbage area ok.**Any coolers without thermometers inside install before operations begins. ***Install sanitary holder for womens restrooms before operations begins.
|
11/24/2009 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Grimaldi's Pizzeria, 1180 Scheels Dr, Sparks, NV »