- General Comments that relate to this Inspection
Notes:All violations from previous inspection have been corrected.-The wall between the mop sink and the 3 compartment sink has been replaced. Rubber base coving has been added along the floor where tiles had been previously. The 3 compartment sink has been recaulked along with the handsink. The hole in the bathroom wall has been fixed.*Recommend the facility add caulking along the rubber base coving and along the side wall strips to prevent water from getting under the FRP.
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4/1/2015 | Routine Reinspection 3rd | 100 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-All wall violations from previous routine inspection (Tiles; FRP; Caulking; hole in restroom wall) are under compliance to be corrected on 03/26/15.
- General Comments that relate to this Inspection
Notes: All required corrections have been made.-Mop sink is accessible.-Make up unit has been fixed. Temperatures good. Ham 28F; Cheese 38F; Pizza Sauce 36F.
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3/19/2015 | Routine Reinspection 2nd | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
-Observed pizza make up cooler not maintaining proper temperature. The operator is using ice to keep product at proper temperature. Temperature inside cooler is 40F. Discussed with operator and this is a recurring problem. Make up cooler for pizza prep must operate properly. Item must be repaired in two weeks 03/20/15. Continue using ice as a temporary solution to keep product at 40F or below.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Observed tile coving along wall where 3 compartment sink and handsink are located and in the mop sink area not sealed and in need of repair. Observed tile coving grout cracked. All tile coving will need to be sealed; smooth; durable and easily cleanable.-Observed FRP wall between mop sink and bathroom door peeling away from drywall in need of repair. Must be reattached and sealed; smooth; durable and easily cleanable surfaces.-Observed above 3 compartment sink; new caulking has been applied; but caulking is not smooth; easily cleanable and durable. Reapply caulking so that it is smooth; durable and easily cleanable. Also; when new caulking is applied; allow proper ammount of time for caulking to dry.-Observed FRP trim on the end of the wall where the back handsink is located coming away from wall. Trim need to be reattached and sealed. All holes in the FRP wall need to be sealed.-Observed on back FRP wall; some areas of FRP spring back when touched. Recommend looking at wall to ensure no water damage has occurred to to daily operations. -Observed large hole in bathroom wall. Needs to be repaired. Observed FRP wall in bathroom peeling away from wall. Needs to be repaired.*Photos taken and on file.*All items must be corrected by 03/26/15.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
-Observed mop sink area cluttered and unaccesible. This area must be accesible in order to use mop sink. This item must be corrected by the end of day 03/06/15.
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3/6/2015 | Routine Reinspection 1st | 96 |
- [2] Food protected during storage; preparation; display; service; transportation
-Observed numerous buckets of preped pizza sauce temped at 58F in walk in cooler at 3:00 pm. Per operator all sauce was prepped at 11:30 am. Discuused cooling procedures with operator and requested operator place 9 containers of pizza sauce on ice to rapidly cool them to 41F.Corrected durring inspection.
- [1] Installed; maintained
-Observed leaking faucet at the 3 compartment sink that was causing the sanitizer solution to be diluted and non detectible. Ensure fixtures are maintained and working properly.
- [4] Number; convenient; accessible; designed; installed
-Observed the front hand sink with soap not accessible. Operator said the soap dispenser had just fallen off. -Observed the hand sink in the back blocked by a trash can.Ensure hand sinks are stocked and accessible to ensure proper hand washing.These items were corrected during the inspection.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed broken tiles where the wall meets the floor at the back handsink. This violation was noted on last years inspection. Also; operator stated that the pest control operator had mentioned fixing the tiles to prevent vermin and pests.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Observed peeling; dirty or missing caulking around 3 compartment sink; back hand sink and front hand sink. This violation was noted on last years inspection.-Observed a ceiling panel missing from in front of the walk in cooler.Ensure caulking is smooth and easily cleanable and that ceiling panels are in place.
- General Comments that relate to this Inspection
Notes:Restroom was properly stocked.-Walk in cooler at 34F.-Reach in freezer was working properly and food was frozen.-Bottom of pizza make up unit at 40F. On top ham tempped at 50F and pepperoni at 49F. Per operator the top of the unit has been broken about 1 week and the parts were ordered 02/25/15. Operator stated that the cold holding items are used within approximately 30 minutes.-Test strips on site.
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2/26/2015 | Routine Inspection 1st | 91 |
- [1] Installed; maintained
Observed front handsink and three compartment sink in need of recaulking. Recaulk sinks to ensure smooth easily cleanable surface. Remove old caulking and seal any holes in walls prior to recaulking.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed missing floor tiles by back handsink with water pooling around wall. Replace tiles to ensure smooth cleanable surface and to prevent problem from getting worse.
- [1] Lighting provided as required; fixtures shielded
No light shield observed in walk-in cooler. Replace light shield to prevent glass from breaking. Corrected on site
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Observed employee handwsahing - goodDiscussed 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 42 f - monitor cooler and ensure that it is able to maintain 40 f or below. Also recommend not storing product in boxes as boxes may be impeding the cold air flow and insulating the product. Unboxed pepperoni temped at 41 f and boxed cheese at 43 f.Prep cooler at 37 f-pepperoni 40 f-ham 37 f-sausage 36 fEnsure lid stays closed during slow times.Freezers at -10 f and - 20 fFinal cook temp on chicken wings at 215 fSanitizer bucket at 400 ppm quat (wiping cloths getting a little ratty; probably time to replace with new wiping cloths).Sanitizer in three compartment sink at 400 ppm. Test strips available.Other recommendation ------> Facility gets all prewashed veggies and does not use prep sink; however; prep sink needs to be cleaned.Observed that CFPM's certificate expired yesterday. Teresita Lomeli is scheduled in an upcoming CFPM Course.
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4/23/2014 | Routine Inspection 1st | 97 |
- [1] Storage; handling of clean equipment / utensils
Observed clean utensils stored in dirty/greasy containers by 3 comp. sink. Store clean utensils in clean containers only to prevent cross contamination.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed door on inside of restroom in need of cleaning. Clean on a more frequent basis.
- General Comments that relate to this Inspection
Notes:Restrooms/handsinks properly stocked.Observed handwashing - goodDiscussed importance of handwashingDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Prep cooler at 29 f-pepperoni @ 38 f; ham @ 35 f; Walk-in cooler at 37 f-ham @ 39 f; pepperoni @ 37 fFreezers @ - 5 f; - 8 fChicken wings @ 155 fDiscussed wash; rinse; and sanitize procedures - okQuat sanitizer @ 400 ppmTest strips on siteChicken wings are pre-cooked. Recommend verifying that final cook temps reach 140 f minimum.*Paper towel dispenser in front and soap dispenser in bathroom functional; but tricky - replace.
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6/10/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
CFPM: Sergio Perez requested early reinspection on 09/27/12. All violations corrected at time of reinspection. Thank you.Cold holding makeup line repaired at 1 PM on 09/26/12. Reviewed time and temperature log for pizza fixings at time of reinspection. All checked OK and food is being temped every 2 hours with recorded temperatures below 39 F. All food stored off ground and in use scoops and food service utensils observed stored in a separate clean container.
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9/27/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed food stored on top of makeup table with recorded temperatures betweeen 48-59 F. Sausage at 55 F; bacon at 56 F; mozzerella cheese @ 48 F. Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.Reviewed with operator that food cannot be stored in the temperature danger zone longer than 4 hours. Facility opens at 9 AM and pizza's have been made. Health inspector noted time at 11:30 AM; food out of temperature in unit. All food at top of cold holding unit voluntarily discarded- approximately 10 pounds of pizza toppings. All food in bottom of makeup unit moved to walk in refer recorded at 36 F. Mozzerella cheese temped below inside 3 door unit recorded at 44 F. Sergio Perez stated that food is not stored overnight at 3 door refer in bottom of unit. 3 door unit has had cold holding issues according to Sergio. Health inspector directed Sergio to create a temperature log for cold holding pizza toppings at unit by using ice and water baths until unit is repaired. Facility does not have an ice machine. Facility does have a upright freezer to store ice bags. Pizza toppings held at makeup line are high turnaround and do not stay on line according to Sergio longer than 4 hours. Create a time temperture log for the food stored at the 3 door makeup table for the time it is placed into service in the temperatue danger zone and the time the product is used or discarded within 4 hours. All food stored in the temperature danger zone (40 F to 140 F) must be documented. A review of this log will be conducted by health inspector tomorrow. Facility does not have any other makeup table to cold hold pizza toppings. Temperature of food using time as a public health control must be temped every 2 hours.
- [4] Facilities to maintain product temperature
Observed pizza makeup line with recorded temperature of 50 F. Food temped on top of makeup table recorded between 45-59 F. Sausage pieces at 55 F; mozzerella cheese at 48 F. Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Do not store any food beneath this 3 door cold holding refer/makeup unit until repaired and cold holding at 40 F or lower. Do not use the bottom of this unit for cold holding food until re-inspected by health inspector.
- [2] Food protected during storage; preparation; display; service; transportation
Observed box of ranch dip; box of prepackaged cookies and packets of crushed pepper stored on floor under cash registers. Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Discussed with operator to store all food off ground.
- [1] In-use food; ice dispensing utensils properly stored
Observed scoop with handle stored directly in flour container for pizza. Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
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9/26/2012 | Routine Inspection 1st | 88 |
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Observed metal cup used for scoop for mozzerella cheese. Discussed with operator to provide a proper scoop with a handle.
- [1] Lighting provided as required; fixtures shielded
Observed light not shielded in walk in reefer. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed open soda can stored directly on top of frozen sausage packages at reach in freezer. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.
- General Comments that relate to this Inspection
All cold holding units checked OK and below 40 F. Shredded mozzerella cheese temped at 39 F.All chemicals properly stored and labeled.All food properly stored 6 inches off ground.Handsinks properly stocked with liquid soap and sanitary disposable towels.Observed good handwashing amongst all employees present at time of inspection. Thank you.Discussed with operator to keep lid closed to outdoor trash receptacle when not in use to prevent vermin attraction.
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10/20/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
Notes:The following construction items must be corrected:Upright reach in freezer recorded at 50 F. Do not use unit until repaired to cold hold at 40 F or lower. Observed no food stored inside unit but unit was on at time of inspection. Do take unit out of service; repair or replace unit. Call health inspector by 07/14/11 with status of cold holding unit.Do provide a second cold holding registering thermometer for walk in refrigerator. External thermometer recorded @ 45 F at time of inspection. Pizza sauce temped at 42 F inside walk in reefer. Cold holding shall be monitored for cold holding at 40 F or lower. All handsinks properly stocked with liquid soap and sanitary disposable towels.This is a risk category 3 deli. A 30 hour employee who possesses a Washoe County Food Protection Manager Certificate must be designated to this physical location. An annual inspection will be conducted after 90 days unannounced. OK to issue health permit; OK to operate.
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7/13/2011 | Opening Inspection | 100 |
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