- [2] Food protected during storage; preparation; display; service; transportation
Several veggie bins were noted to be uncovered in the walk-in refer. Food must be covered during storage to protect from potential contamination.
- [1] Rooms clean; lockers provided; facilities clean; properly located
The employee restroom/dressing room floor is cluttered. Area should be maintained in clean condition to encourage use.
- General Comments that relate to this Inspection
Notes:Handsinks stocked and available; observed useAll product measured in front prep area 36-40 -bottom portion of south prep refer is not functioning (already noted by operator) -no food is stored in bottom portion; ice being used to cool product in upper portion -> temps okSanitizer bucket and 3-comp measured at 50-100ppm **recommend repairing slow drip at 3-comp sink faucetDesignated employee food/drink bin in low corner of walk-in refer - GOODAll food product (except noted above) is properly stored and date labeled -all product in walk-in under 40Gloves used during all food handling except sometimes during dough prepFacility is generally well maintained
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1/26/2015 | Routine Inspection 1st | 97 |
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Personal food/drink items noted in the walk-in refer to be stored above food product. Personal items should be stored beneath food items or completely segregated from food product. Operator indicates that a dedicated area in a low corner of the walk-in may be designated. Correct violation within 7 days.
- General Comments that relate to this Inspection
All product in make-up units measured between 35-40-pepperoni; ham; cheese; chicken-marked with prep date and oldest prep date is used first-make-up units are clean and thermometers are availableWalk-in unit at 40-chicken; pepperoni; cheese measured at 40Blean sanitizer is properly stored-test strips available; measured at 50 ppm in 3-comp sinkHandwash areas stocked; observed handwashing by employees-gloves available; discussed that handwashing should be combined with glove useFacility is generally clean and well kept
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1/17/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted;Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.Observed water at handsinks very hot. While hot water is a requirement; water should not be so hot so as to discourage handwashing. Per operator; drains were cleaned this morning and water will return to normal temperatures rapidly. Discussed 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 38 f-pepperoni 35 f-chicken 37 fPrep unit at 35 f-pepperoni 39 f-canadian bacon 40 fPrep unit 37 f-chicken 38 fSanitizer in 3 compartment sink at 100 ppm chlorineSanitizer buckets at 100 ppm chlorineTest strips on site.Handsink in restroom needs to be recaulked to wall to ensure easier cleanability.
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5/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Shredded cheese 44 F; canadian bacon 38 F; sliced pepperoni 38 F; sliced salami 39 F; diced tomatoes 38 F on top of refrigerated prep unit at front of line. Sliced salami 44 F; sliced pepperoni 44 F; shredded cheese 45 F inside this unit. Thermostat turned to colder; ensure to keep temperatures at 40 F or less inside unit.Grilled chicken breast 40 F; shredded cheese 40 F on top of refrigerated prep unit at back of line. Grilled chicken breast at 37 F inside this unit.Walk-in cooler at 39 F. temperatues taken on food products were at 39 F and 38 F in walk-in cooler.Noted hand sinks in prep areas and in restroom stocked and functional.Chlorine sanitzer checked at 100 ppm concentration in 3-compartment sink and in sanitizer bucket with wiping cloths.
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4/11/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Temperatures taken in refrigerated prep units: mixed shredded cheeses 39 F; canadian bacon 39 F; pepperoni 38 F; sausage 40 F; mozzarella shredded cheese 38 F; pre-cooked chicken breast strips 38 F.Walk-in cooler at 38 F. tub of shredded cheese 39 F; pan of sliced pepperoni 39 F in walk-in cooler.Noted hand sinks at front and back areas and in restroom stocked and functional.Chlorine sanitizer checked at 100 ppm in 3-compartment sink.
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4/26/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walk-in cooler at 36 F; shredded cheese tub at 40 F in walk-in cooler.Temperatures taken in refrigertaed prep units: salami at 40 F; shredded cheese at 40 F; pan of refried bean mixed with salas at 50 F on top of back side prep cooler. pan prepared less than 2 hours ago. Recommed to refrigerate cans of beans and salsa to keep temperature of product at 40 F or below.Noted hand sinks in prep areas and in restroom stocked and functional.Chlorine concentration at 100 ppm in 3-compartment sink.
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5/7/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Refrigeration units checked below 40 F.All hand sinks stocked and functional.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Risk category 2 assigned. Facility has two Certified Food Protection Managers on staff full time as of this day.Plans to open by 2/18/2010
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2/16/2010 | Opening Inspection | 100 |
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