- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kit for Quaternary Ammonia Sanitizer dispenser.Quat sanitizer buckets noted at 200 ppm with health inspector's test strips. Do change sanitizer buckets once sanitizer has become visibly dirty or at least once every 4 hours.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Please keep garbage dumpster lid closed when not in use to prevent vermin attraction.This dumpster is a shared dumpster with the shopping center.
- General Comments that relate to this Inspection
2nd CFPM: Cynthia Vasquez M140927 exp. date: 07/24/19.Handwash sinks properly stocked. Observed good handwashing. Cold holding units checked OK and within regulations:Walk in @ 30 F; 2 door upright freezer @ -18 F; makeup unit @ 34 F. Cold holding temps. recorded:Mozzerella cheese @ 40.9 F; diced ham @ 37.5 F; sausage @ 40.5 F and pizza sauce @ 40.9 F.Hot pizza holding at 162 F.Chemicals stored and labeled properly.Pizza boxes stored off ground.Reviewed with operator "No bare hand contact to Ready to Eat Foods." Employee do not come in contact with any finished pizzas.
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7/30/2015 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Please clean stainless steel pull out drawer at stainless steel prep table in back kitchen. Drawer handle surface observed heavily soiled with food debris buildup. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall replace all poorly working paper towel dispensors. Health inspector observed two paper towel dispensors that were not dispensing paper towels properly due to the mechanism on the dispensor not functioning.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Facility shall declutter back storage room next to exterior exit. Ceiling tiles shall be replaced where missing. Storage of unused food service equipment or backup equipment shall be stored off ground in an organized manner. ** This is a repeat request from 2013**
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Walk in unit @ 36 F; food stored at makeup cold holding unit temped at: Shredded cheese @ 40 F; diced ham @ 31 F; bacon pieces @ 38 F; pizza sauce at 39 F; and pizza sauce at beverage cooler temped at 34 F.Hot holding pizza temped at 155 F. Food properly stored.Quat sanitizer recorded at 400 ppm at sanitizer buckets and at 3 compartment sink. Reviewed with operator testing of quat sanitizer at buckets and at 3 compartment sink. Test strips must be used to monitor for proper concentration of quat at levels between 200-400 ppm. Observed good handwashing. Handwashing must be done at proper times and be monitored for proper 20 second handwash.
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9/9/2014 | Routine Inspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed over 3 dozen containers of dipping marinara sauce stored in cold holding with a recorded temperature of 54 F. Per manufacturers recommendations for Little Caesars marinara sauce; once box of sauce is opened it must be refrigerated. Approximately 3 dozen pre-made containers of marinara dipping sauce was moved to walk in holding at 40 F. Sauce stored less than 4 hours in temerature danger zone.Repair cold holding Pepsi case if Marinara dipping sauces will be stored inside this cold holding unit along with the Pepsi beverage products. Provide a thermometer and monitor unit for cold holding at 40 F or lower.
- [1] Thermometers provided and conspicuous
Observed missing thermometer at Pepsi case where marinara dipping sauce is cold held. Temperature recorded at 54 F* Marinara moved to walk in refer. Observed missing thermometer at reach in upright freezer. All food in freezer observed frozen. 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
Shredded mozerella cheese recorded at 42 F. Do lower temperature at makeup table so food is cold held at 40 F or lower.Food properly stored. All food observed covered when not in use and food covered and date marked in walk in refer.No chemicals stored next to food. Chemicals properly stored and labeled. Handsinks properly stocked with liquid siap and sanitary disposable towels. Observed good handwashing amongst employees. Good job. Quat sanitizer at 3 compartment sink and at sanitizer buckets recorded at 200 ppm.Reviewed with operator to keep lid to garbage dumpster closed when not in use to prevent vermin attraction. Dumpster is shared with other tenants at strip mall. Employee restroom observed clean and properly stocked. Facility has 3 Certified Food Protection Managers. DO Declutter back storage area and replace missing overhead ceiling tiles. Do not store any clean or food service equipment to be stored directly on the ground.
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10/1/2013 | Routine Inspection 1st | 97 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall repair damaged floor tiles in food preparation area; all floor surfaces shall be smooth and easily cleanable.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair walls in both restrooms around handsinks and toilets; walls are damaged. (recommend sand; paint; and recover with FRP)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; ham at 36F; cheese at 38F; red sauce at 42F; sausage at 34F; pepperoni at 37F. Hot-holding checked good; pizza holding at 137-144F (pizza hot-case) at 160F.All handsinks checked stocked and functional; observed handwashing.Walk-in ambient temperature checked at approximately 33F; all products properly stored.note: keep all dirty dishes; utensils; pots and pans off the floor and store on a designated table for dirty dishes. corrected on-siteReviewed employee illness protocols*****
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8/23/2012 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
Facility shall change sanitizer solution every 2-3 hours; solution observed with excess organic debris....
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pizza hot-holding at 151 degrees. (maximum hot-holding time in pizza hot-holding oven (30) minutes.Cold-holding checked good; ham at 36 degrees; cheese at 43 degrees; sausage at 38 degrees; mushrooms at 41 degrees. All refrigeration checked within regulation; walk-in checked at 35 degrees. (please ensure all products are covered after cooling)...Handsinks stocked and functional; observed handwashing.Three-compartment sanitization checked good; quatinary ammonia checked at 200ppm.
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8/19/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Certified Food Protection Manager follow-up:Mario M. VazquezM10043605/25/2015
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7/28/2010 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Facility must have a sanitizer bucket in place during operational hours.
- [1] Installed; maintained
Facility shall install a new retention spring at three-compartment sink to prevent any possible back siphonage.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
One bathroom observed stocked with soap and towels; however;both restrooms must be stocked with sanitary towels and soap for effective handwashing. Please install sanitary towel dispenser and soap dispenser.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hansinks in food preparation areas observed stocked with sanitary towels and soap.Cold-holding checked good; ham at 38 degrees; cheese at 41 degrees; pepperoni at 42 degrees.Reviewed three-compartment sanitization procedures; all procedures checked good. Freezer unit checked at 3 degrees.NOTE: Please patch holes in dry storage walls; this was noted on last year inspection report************Mickey J Rivera must register as a Certified Food Protection Manager at Washoe County Health District**********
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6/7/2010 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
The following was observed on re-inspection:All corrections from 7/30/2009 complete.
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8/7/2009 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall replace damaged door gasket at walk-in refrigeration unit.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Facility shall repair front handsink; handsink observed with low hot-water pressure. Handsink shall be repaired within 72 hours; in addition; employees shall handwash at rear handsink until unit repaired. (Mandatory re-inspection)
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall patch and seal walls in restroom; areas around the toilet must be smooth and cleanable.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked ok; sausage at 42 degrees; cheese at 41 degrees; sauce at 42 degrees. (keep make-up lids closed when possible)All reach-in refrigertion systems checked within acceptable limits. Walk-in refrigeration checked at 36 degrees.Restrooms properly stocked with sanitary towels and soap.Observed handwashing at the time of inspection.Reinspection to occur for front handsink.
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7/30/2009 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
NO THERMOMETER FOUND IN THE PREP REACH-IN. MUST PROVIED THERMOMETER TO MONITOR UNIT TEMPERATURE.
- [1] Installed; maintained
REPAIR LEAK TO HOT WATER AT BATHROOM HAND SINK FAUCET. WHEN FAUCET IS TURNED OFF IT DRIPS AT FAUCET.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
HOT WATER TO BATHROOM HANDSINK WAS TURNED OFF DUE TO A LEAK. ALL HANDSINKS MUST HAVE BOTH HOT AND COLD RUNNING WATER FOR PROPER HANDWASHING. HOT WATER WAS TURNED BACK ON AT TIME OF INSPECTION; THIS WAS WHEN THE LEAK WAS FOUND.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
REPLACE MISSING BASE COVING TO WALL BY PIZZA OVEN AND SEAL IT TO ADJACENT WALL.
- General Comments that relate to this Inspection
NOTES:OBSERVED GOOD HANDWASHING WHILE ON SITE.FACILITY IS CLEAN AND WELL ORGANIZED.GOOD FOOD STORAGE.
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10/24/2008 | Routine Inspection 1st | 95 |
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