Little Philadelphia, 2181 Pyramid Way, Sparks, NV - inspection findings and violations

Business Info

Name: LITTLE PHILADELPHIA
Address: 2181 Pyramid Way, Sparks, NV
Total inspections: 6
Last inspection: 9/8/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection The bathroom floor has been successfully repaired.There are no other CFPM's attached to this facility other than Mr. Moss-	9/8/2015	Routine Reinspection 2nd	100
[1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods 350) Floor in need of repair. Repair the Bathroom Floor to maintain a smooth; durable; and easily cleanable surface. General Comments that relate to this Inspection All violations noted in inspection of 8-24-2015 have been corrected except the Bathroom floor repair. Owner Dave Moss stated repair is scheduled to occur over the coming weekend.Re-inspection to on 8-31-2015-	8/27/2015	Routine Reinspection 1st	99
[1] In-use food; ice dispensing utensils properly stored 090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product. Bowl found in powdered Au Jus container. only use scoops with handle store upright out of food or store scoop in a separate container. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents 170) Food contact surfaces dirty around grill area. All food contact surfaces must be clean and free of debris. [1] Non-food contact surfaces of equipment and utensils clean 220) Non food contact surfaces of equipment (food storage bins beneath vegetable prep table) dirty. All non food contact surfaces of equipment must be clean. [1] Wiping clothes: clean; use restricted Do not use kitchen sponges for surface wiping. Only use wiping cloths stored in sanitizer solution dor surface wiping. [1] Installed; maintained Hot water heater drain faucet is leaking and needs repair - the storage room is used for bread storage; bread needs to be store on storage racks in a clean; food storage room. [4] Number; convenient; accessible; designed; installed Handsink in customer restroom is broken and needs to be replaced w/in 72 hrs. (8-27-2015)Emplyee toilet does not flush (emplyees stated they use the customer restrroom) - repair immediately [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle 310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Handsink in kitchen to the right of the 3-comp sink had no soap - refill immediatelyNote: Emp. restroom needs to have a proper Toilet Paper dispenser [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods 350) Floor in need of repair. Repair the following area (customer Bathroom floor) to maintain a smooth; durable; and easily cleanable surface. [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods Exhaust Fans above grill area are excessively dirty. Clean and place the fan grids on a recurring cleaning schedule. General Comments that relate to this Inspection 72 hr.mandatory re-inspection is required - owner needs to address ALL violations noted in this inspection.Kitchen cook/prep areas are all in need of a thorough "deep cleaning"; grill area has significant build-up of old greases on the eqpt./ grill needs to be put on a routine maintenance schedule to avoid future heavy build-ups.Temps noted:Pre-cooked sliced beef H-held @167FCheese Sauce H-held @158FCold held Ham slices @37FC-held Tuna mix @36FC-held Turkey slices @37FC-held condiments were all <42FSanitizer bucket used for prep table cleaning - tested - 100 ppm Cl3-comp sink used for utensil washing - tested - 100 ppm ClCustomer and Emp. restrooms stocked2 chest Frzr's and 1 reach-in Frzr were all <0FReach-in Refrig.'s and prep table were all <40F	8/26/2015	Routine Inspection 1st	86
[3] CFPM or person in charge present; certificates posted as required No registered CFPM; Must obtain a CFPM that is registered w/ WCHD no later than 60 days; failure to comply could result in the suspensin of your food permit [1] Wiping clothes: clean; use restricted 250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. General Comments that relate to this Inspection No registered CFPM; Must obtain a CFPM that is registered w/ WCHD no later than 60 days; failure to comply could result in the suspensin of your food permitObservations:Reach-in Frzr's found @<0FReach-in Refrig. found @38FCold-held shaved beef@38FCold-held Beef patties @36FPrep'd and Hot-held beef @157F*Plated Philly sandwich @179FCondiments were all <40FFood storage O.K.Customer restrooms were clean and stocked3-comp sink used for utensils - tested - 100 ppm ClKeep wiping cloths in sanitizer buckets after each use General Comments that relate to this Inspection All items noted in insp. of 6-5-2014 have been corrected.No new violations noted-	7/8/2014	Routine Inspection 1st	96
[4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized 140) Sanitizer level in 3 compartment sink not adequate; originally tested <50ppm Cl. Maintain adequate amounts of sanitizer to ensure proper sanitization. Staff knew the minimum concentration level but was unsure how to use strips and correct contact time. All staff should be trained to properly make sanitizer solution; what test strips to use; how to use the test strips and proper contact time for specific sanitizer to ensure proper sanitization of food contact surfaces. Sanitizer solution was corrected on site. 3 step cleaning process was reviewed with staff; suggest marking minimum concentration on the sanitizer test strip container so all staff is informed of concentration minimum. General Comments that relate to this Inspection Sanitizer bucket was >200ppm Cl; beginning to become turbid. Need to change water often to ensure sanitizer working properly. Bathrooms clean and stockedHandsinks clean and stockedGrill and hood area is going to be deep cleaned tonight All fridge <=41FFreezer <=0FAll food storage goodRecommend installing a screen on the back door if the door is going to be opened for ventilation to prevent access by vermin or insects Recommend developing a weekly deep cleaning check-list that includes deep cleaning/sweeping areas around top load freezer; around hot water heater and under all steel units to prevent vermin attraction.	6/28/2013	Routine Inspection 1st	96
[1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods 350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Need to sweep and deep clean the floors under the units in the hood and especially under the fryer.350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface: all broken tiles in the kitchen area. Need to repair/replace the coving under the drive through window. [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods Need to repair and seal all holes in wall behind meat sclicer and the wall to the east of the slicer. Wall needs to be smooth; sealed and easily cleanable. General Comments that relate to this Inspection Ok to open; operate & issue permit Observed vents above deli prep table. If this vent is blowing air on the deli prep table suggest installing filter to minimize food contaminatin. Discussed sanitation level and 3 step process for cleaning and sanitizing: 200 ppm for Quat and 50 ppm for Chlorine. Currently facility is using Bleach for sanitizing in 3 compartment sink and in sanitizer bucket (50 ppm Cl when tested); if facility is going to use Quat for a sanitizer; need to have appropiate test strips.No signs of vermin or inspects.All fridge units <=41FAll freezer units <=0FOperator is going to have hoods cleaned every six months Handsinks clean and stockedBathrooms clean and stocked	3/19/2013	Opening Inspection	98

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