- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Facility is out of sanitizer. Sanitizer must be provided and checked by end of inspection or facility must close.
- [1] Single service: articles; storage; dispensing; used
Using small round sauce container to scoop and fill other small round sauce container. Must use handled scoop. -Corrected.
- [1] Installed; maintained
Mop-sink in need of cleaning. Remove hose from faucet and sink and clean mop-sink.
- [4] Number; convenient; accessible; designed; installed
Hot water not working at handwash sink by pizza dough prep table. Employees noted using other handwash sink within 10 ft. of area. Must repair hot water to handwash sink.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors in disrepair and soiled and stained in back area with 3-compartment sink and aera by pizza oven. Deep clean floors.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling panel missing over pizza oven. Replace ceiling panel.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Half-eaten doughnut in prep area for dishes. Do not have employee food out in operational areas.
- General Comments that relate to this Inspection
Make-up unit top: Pepperonio 36F; Cheese 34F; Diced ham 33FInside make-up unit: Sausage 39F. Walk-in 39FCFPMS: Breanna Miller M140686 Exp 3/25/19 Vanessa Lomelli Exp 3/25/29 Edgar Lomelli 12806810 Exp 9/2020Joe River certified 9/21/15 Exp 9/2020.
- General Comments that relate to this Inspection
ReinspectionSanitizer QT44 Checked 250 PPM.Hot water to handsink repaired.Floors have been cleaned and ceiling panelreplacedEquipment has been checked and cleanedMake-up unit Cheese 38F Chicken wings inside door 36F Diced ham 36F
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12/15/2015 | Routine Inspection 1st | 87 |
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls near prep unit need to be repaired. Ceiling above oven needs to be repaired. Repair following areas to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Notes-All units have thermometers.-Three compartment sink ok.-Prep sink ok.-All hand sinks and bathroom accessible.-All lights shielded.
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8/7/2014 | Routine Reinspection 1st | 99 |
- [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.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Three compartment sink has mold build up on wall above sink where there shouls be caulking. Remove mold and have sink recaulked to ensure proper sanitization during washing.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty (mold build up in prep sink). All food contact surfaces must be clean and free of debris.
- [4] Number; convenient; accessible; designed; installed
All hand washing sinks and bathroom must remain unobstructed and accessible during operation to ensure proper hand washing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Walls and ceilingl in need of repair. Repair following areas to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Reach-In 33F.-Reach-In 32F.-Walk-In 39F.-Freezer -10F.-Cold holding -Sauce 39F.-Ham 39F.-Sausage 36F.-Pepperoni 38F.-Three compartment sink sanitizer at 300 ppm quat.-All items stored at least 6" off the ground.
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7/25/2014 | Routine Inspection 1st | 89 |
- [2] Food protected during storage; preparation; display; service; transportation
Dough touching cardboard boxes in walk-In. Discard Dough
- [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-Hand sinks properly stocked and used.-Mop sink ok-CHemicals properly stored.-Three compartment sink ok.-Test stripes available.-Walk-In 36F.-Date labeling observed.-Reach-In 36F.-Cold holding -Pepperoni 36F.-Ham 37F.-Bacon 38F.-Hot holding -Pepperoni Pizza 151F.-Chicken wings 155F.
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8/6/2013 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) All areas clean and organized.2) Dry storage good all product off the gorund3) Pizza prep refer at 37 degree F; just restocked cheese 38; pepperoni 39; onions 39 all degree F.4) Thermometers present.5) Handsinks ok6) Employee restrooms ok7) Mop area/chemicals ok8) 3 comp sink sanitizer at 300 ppm9) Test strips10) Hot holding 175 degree F one pizza.11) Trash area ok.Check score at WashoeEats.us
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7/31/2012 | Routine Inspection 1st | 100 |
- [1] Thermometers provided and conspicuous
080) 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.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) All handsinks stocked hot water2) Store clean and organized.3) Prep refer at 36 degree F all product below 40 degree F and properly stored.4) Test strips available5) Three comp sink wash rinse sanitize.6) Hot holding 160 degree F.7) Walkin at 35 degree F all product below 40 degree F and properly stored.8) Restroom; mopsink check ok.
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9/9/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection1) Just had routine inspection.2) Store clean and organized3) Repaired broken hand sink 4) Handsinks stocked 5) Thermometers and test strips present6) Hot holding at 162 degree F7) Refers checked ok8) Just changing owners but staying same crew etc.******Ok to issue new permit***********
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6/9/2011 | Opening Inspection | 100 |
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