- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Noted employee bathroom door left open. Install closer on door to keep it closed closed at all times.
- General Comments that relate to this Inspection
Product temperatures checked at 40 F to 42 F on top of refigerated prep units.Noted time not recorded on 3 pizza pans set out at room temperatue. Must ensure to keep time recorded/written for all pizzas to ensure 4 hour maximum holding time at room temperature is not exceeded. Points will start being deducted if time is not being recorded next to pizzas as this has been noted on past inspections.Reviewed glove use implementation as barrier for hand contact with ready to eat foods required under new regulations.Shredded cheese tub at 40 F in large walk-in cooler.Lassagna 37 F; mortadella 39 F in smaller walk-in cooler.Meat balls in tomato sauce 155 F; sausage 179 F in hot food table.High temperature dishwasher observed at 162 F on wash and 185 F on final rinse.Noted hand sinks stocked and functional in all areas and in restrooms.
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6/24/2015 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/20/14 have been corrected.Time for pizzas held at room temperature now being written down at pizza station since time of previous inspection.
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8/8/2014 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Noted interior of worktop refrigerator that's not in use to be dirty.Noted dust build-up on top of two pizza ovens.Clean all of these surfaces more frequently to keep them clean.
- General Comments that relate to this Inspection
Sliced meat ball 41 F; shredded cheese 39 F; sausage 38 F on top of prep table and tub of shredded cheese 39 F inside this unit.Sliced turkey 41 F; sliced mortadela 41 F on top of sandwich prep tableSliced pepperoni 41 F; sliced meat ball pan 41 F; sliced tomaotes 40 F in glass door refrigerator.Pizza walk-in cooler at 37 F. Tubs of shredded cheeses at 42 F to 45 F in this cooler; cheese shredded in last 2 hours.Lasagna 39 F in keg walk-in cooler.sausage 39 F; meat balls in tomatoe sauce 140 F to 144 F in hot holding table.Hig temperature dishwasher thermometers at 155 F on wash and 185 F on final rinse.Hig temperature glasswasher thermometers at 160 F on wash and 188 F on final rinse.Pizza sold by slice kept at room temperature for not more than 2 hours. Tiime at room temperature must be tracked in writing if time as public healrth control is used; this was requiered on the previous inspection. Must start now keeping time written down when pizzas are placed at room temprature.Reviewed no bare hand contact with ready to eat foods; should be fully implemented now to ensure compliance when new regulations are passed soon.Noted hand sinks in prep areas and in restrooms stocked and functional.Observe good hand washing practices.Reviewed health employee policy as to illness symptoms and employee exclusion and return to work requirements; keep employees informed of policy requirements.Observed good hand washing practices of employees.
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6/20/2014 | Routine Inspection 1st | 99 |
- [1] In-use food; ice dispensing utensils properly stored
In-use knives observed stored in gap between cutting board and steam table; knives were in contact with side of steam table. Keep knives stored on clean and sanitized surfaces only. Corrected on site.
- General Comments that relate to this Inspection
Main walk-in cooler thermometer at 38 F to 40 F. Product temperatures in cooler: mortadella 41 F; roast beef 41 F; shredded cheese tubs 43 F and 44 F. Lower temperature of walk-in cooler to keep products at 40 F or below.Lasagna 39 F and 40 F in other walk-in cooler.Dish washer observed at 152 F on wash and 185 F on final rinse.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted alcohol warning sign posted as required.Two pans of pizza are held at room temperature; pizza slices re-heated to order. Pizzas are held no longer than 2 hours at room temperature per manager. Keep time written down at table when each pizza is placed at room temperature to ensure that all portions are used or discarded within 4 hours.
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8/21/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 10-30-12) have been corrected.
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12/4/2012 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No certified food protection manager available at the time of re-inspection. Obtain within 30 days (by 12-1-12).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test strips available. Provide.
- General Comments that relate to this Inspection
The above listed violations continue to exist at the time of re-inspection.FAILURE TO CORRECT THE LISTED VIOLATIONS WITHIN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE AND THE RESULTING CLOSURE OF THE BUSINESS UNTIL SUCH TIME AS THE VIOLATIONS HAVE BEEN CORRECTED.
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10/30/2012 | Routine Reinspection 1st | 95 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Operator attempting to rethermalize the lazagna in the steam table. Temperature was 74F. Do not heat product in the steam table. Steam tables are designed to hold already hot food hot; not to rapidly reheat from cold. Rethermalize leftover product to 165F on the stove; oven or microwafe prior to hot holding at 140F or hotter. Corrected on-site.
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. No certificate posted as required. Obtain and post a copy of the certification once obtained.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No sanitizing bucket test strips availalbe. - Provide
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- Ensure that all refrigeration units have thermometers either externally or internally. (e.g. 4-drawer unit and adjacent salad make table). Corrected on-site.- Ensure that you use food grade scoops with handles in the bulk food bins. Do not use cups as scoops (e.g. in the rice flour) as you unnecessarily drag you fingers through the product.- There were several house flies within the facility - Consult with a Certified Pest Control Operator for additional methods to help reduce and/or prevent entry (e.g. fly fans at the doors; etc.).- Ensure that chlorine based chemical sanitizing wipe down water is made up and maintained at 50-100ppm and have test strips available for proper makeup. Tested 200ppm at the time of inspection.- Dish machines were functioning properly - observed 186F rinse at the large machine and 182F at the under counter unit.- All hand washing stations were stocked and operational- All other food product temperatures were at or near that required by regulation (sausage 44F; 44F; 47F; walk in 36F; freezer 0F; beer walk in 39F; sausage at steam table 139F; meatball 143F).- All chemicals observed were properly labeled and stored away from or below food.
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8/30/2012 | Routine Inspection 1st | 90 |
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