- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Observed a hook on the floor that was used to pull items out of the oven. An employee placed the hook back on the prep table without cleaning and sanitizing the hook.-The facility did not have a sanitizer bucket set up for properly sanitizing prep surfaces.-The facility did not have the 3 compartment sink set up to properly clean and sanitize in use utensils.*All the above items were corrected during the inspection. The 3 compartment sink was set up; sanitizer at 300 ppm Quat. The hook was properly cleaned and sanitized. Sanitizer bucket at 300 ppm Quat.Ensure all utensils and prep surfaces are cleaned and sanitized between tasks to reduce the spread of bacteria and viruses.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restroom clean and stocked.-Observed good hand washing and good glove use.-Make up unit at 30F. Pizza sauce 42F; cheese 40F; ham 38F; sausage35F; peppers 35F.-Reach in freezer at 0F. All product frozen and stored properly.-Walk in cooler at 39F. Pizza sauce 41F; chicken wings frozen. All product organized. Lights properly shielded.-Cooked pizza 191F.-Hot holding temperature good. Chicken wings 161F.-Test strips available.-Mop area clean and organized.-Observed good chemical storage and good food storage.-Outside garbage stored properly.-PCO is Orkin on a monthly basis. No signs of pests or vermin.In addition to the above CFPM the following individuals also have their CFPM certificates:Bianca RiveraM14070503/25/19Alberto DelamoraM14068503/25/19Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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10/7/2015 | Routine Inspection 1st | 96 |
- [1] Installed; maintained
Observed floor sink under front handsink in need of cleaning. Clean on a more routine basis.Observed handsink in restroom/back handsink in need of recaulking. Recaulk to ensure smooth easily cleanable surface
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing. Handwashing observed - 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 35 f ----> pepperoni 37 f; wings 35 fPrep cooler at 33 f -------> cheese 29 f; ham 30 f; pepperoni 34 fObserved pizza's on rack stored at room temp. Per operator; pizza's are only out 4 hours max. Facility however; is not documenting time. If facility wishes to use time as a control for bacterial growth; the time to pull product must be clearly documented. If this is observed again; points will be deducted.Wings hot holding @ 149 f. Cooked to 185 f mim. per co. policySanitizer spray bottle at 400 ppm quat. 3 comp sink at 200 ppm quat.
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3/5/2014 | Routine Inspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
No measurable sanitizer in santizer bucket. Maintain quat sanitizer buckets at 200 - 400 ppm. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Employee handwashing observed - 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 39 fPrep refer unit at 30 f-cheese 37 f-chicken wings 31 f-salami 34 fChicken wings hot holding at 170 f. Facility also discards wings after three hours and has a clear system in place for monitoring time.Quat sanitizer in three compartment sink at 200 - 400 ppm. Test strips on site.Facility overall clean and well kept*Paper towel dispenser on front handsink not working properly. Paper towels are available but are hard to get out.
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4/30/2013 | Routine Inspection 1st | 99 |
- [1] Thermometers provided and conspicuous
Noted no thermometer provided in hot holding case. Provide thermometer in case.Ambient temperature inside case checked at 188 F; case used for hot holding of chicken wings and bread sticks.
- General Comments that relate to this Inspection
Sliced pepperoni 35 F; shredded cheese 37 F; ham strips 32 F on refrigerated prep unit.Walk-in cooler at 38 F.Quats sanitizer checked at 200 ppm in 3-compartment sink and in sanitizer bucket with wiping cloths.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted good hand washing practices of employees.Noted some dry vegetation debris at behind dumpster in common enclosure for strip mall. Ensure that enclosure is kept clean.
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6/5/2012 | Routine Inspection 1st | 99 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Do not leave employees' sewater and jacket on top of food prodcut boxes or 2-litter soda bottles. Jacket and sweater removed at this time. Manager to provide a coat rack to keep these items separate.
- General Comments that relate to this Inspection
Walk-in cooler at 34 F. Refrigerated prep unit at 38 F. Sliced pepperoni at 29 F; diced ham at 27 F. QUats sanitizer at 300 ppm in 3-compartment sink.Noted hand sinks in prep areas and restroom stocked and operational.
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10/12/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Risk category 2 assigned. One staff member currently certified: Mickey J. Rivera M100476 esxp 5/11/2015 ; CFPM must be at this facility full time. Otherwise; another staff member who is full time at this facility must be certified by 8/8/2011.Walk-in cooler at 38 F. Refrigerated pizza prep table at 38 F. Hand sinks stocked and functional.Noted lightr amount of trash in common dumpster enclosure for strip mall. Ensure that enclosure is maintained in clean condition by all tenants.
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6/8/2011 | Opening Inspection | 100 |
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