- General Comments that relate to this Inspection
Quat santizer dspenser has been serviced and set to proper sanitzer concentration; Concentration che cked at 200 ppm. Check sanitizer frequently with test strips to ensure it mainatains proper concentratiion
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5/8/2015 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
On this inspection; quat sanitizer was not registered with test strips; noted sanitizer not being suctioned. Quat sanitizer set up manually and checked at 200 ppm concentration at this time. Have sanitizer dispenser serviced within 48 hours; set up sanitizing solution manually to proper concentration in the mean time.
- General Comments that relate to this Inspection
Mananger has obtained WCHD's CFPM certificate #M150288 expires 2/24/2020.Failure to service sanitizer dispenser for proper sanitizer concentrations will result in assessment of reinspection fees and enforcement actions that may apply.
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5/5/2015 | Routine Reinspection 1st | 96 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Quat sanitizer from pre-mix dispenser checked too high. Adjust sanitizer to keep at 200 to 400 ppm concentration
- General Comments that relate to this Inspection
Shredded cheese 35 F; sliced pepperoni 35 F; sliced ham 24 F; sausage 26 F on top of refrigerated pizza prep table.Walk-in cooler at 34 F.Noted all hand sinks stocked and functional.Hot holding equipment operating at 160 F and 174 F.Noted facility to be kept clean.CFPM has ServSafe certificate expires 2/24/2020; msut apply for WCHD's certifacte by 5/5/2015
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4/24/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Two Certified Food Protection Managers have been issued the WCHD's certificate.Sergio Perez M140677 exp 4/30/2019 WCHD's certificate has been posted in the facilty.Alejandro Paz-Grajeda M140661 exp 3/25/2019; post WCHD's certificate in the facility.
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6/9/2014 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspection has been corrected.Sanitizer botte was delivered shortly after the previous inspection. Quats sanitzer checked at 300 ppm concentration in 3-compartment sink. Staff diluting pre-mix sanitizer as it is dispensed at too high concentration; operator should have dispenser serviced so as to dispense pre-mix sanitizer at proper concnetration.Test strips are available for monitoring of proper santizer concentrations.Store manager and two employees are pending to apply for WCHD's CFPM certificate; Two of them are currently awaitnig for ServSafe certicate in mail. Follow-up to be conducted on 6/6/2014 to verifyt hat requirement is met.
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5/23/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Quats sanitizer not registered in 3-compartment sink. supply bottle for dispenser had just run out today; new sanitizer bottle on order and will be delivered within few minutes per manager.Do not use 3-compartment sink until set up with sanitizer at proper concentration.
- General Comments that relate to this Inspection
Walk-in cooler at 34 F.Sliced peppperoni 35 F; julienned ham 30 F on top of prep unit; sausage 30 F inside unit.Cooking temperature of pizza at 202 F.Warmer units at at 160 F and above.Frezzer untis at below 0 F.Noted hand sinks stocked and functional.Observed good hand washing practices of employees.Store manager completed new certification class 3 weeks ago and awaiting to receive ServSafe certificate in order to apply for WCHD's certificate.Other employee; Alejandro Paz; has ServSafe certificate; expiration date 3/25/2019; who is going to apply for WCHD's certificate today per manager.
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5/21/2014 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
Noted flour and dust build-up on top of pizza oven. Clean top of oven more frequently to prevent build-up. Manager just received cleaner product for oven top and plans to have it cleaned this day.
- [1] Installed; maintained
Hand sink faucet at utensil washing area noted to have a constant leak. Manger was already planning on getting part to fix leak this day.
- General Comments that relate to this Inspection
Walk-in cooler at 36 F. Two freeezer units at below 0 F.Peperoni 35 F; ham 36 F; shredded cheese 40 F on top of refrigerated prep unit.Chicken wings bowl at 160 F to 170 F in hot holding case.Noted hand sinks in prep areas and in restroom stocked and functional.Noted good hand washing practices of employees.Quats sanitizer checked at 200 ppm concenntration in 3-compartment sink.Noted few trash items in common dumpster enclosure; trash not from this facility. Ensure that dumpster enclosure is kept clean by all tenants.
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6/18/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous inspection conducted on 3/21/2013 have been corrected.Ok to issue permit to operate.Walk-in cooler at 36 F; refrigerated make table 36 F.Noted all hand sinks stocked and functional.Quats santizer concetration may be at less than 200 ppm; have dispenser checked to ensure it is at 200 ppm.Risk category 2 assigned. Facility requires minimum of one Certified Food Protection Manager on staff full time. Facility currently has 3 staff full time who already have WCHD's CFPM certificate and is therefore in compliance with this requirement.Plans to open tomorrow (3/26/2013)
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3/25/2013 | Opening Inspection | 100 |
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