- General Comments that relate to this Inspection
Notes:-No violations noted at time of inspection.-All hand sinks available and stocked.-Observed good employee hand washing while on-site.-Provided hand washing signs.-Observed no bare hand contact with ready to eat foods.-Restroom stocked.-All food properly stored; rotated; and date marked.-Facility uses chlorine based sanitizer (3 compartment sink and sanitizer buckets good).-All cold holding temperatures good (salami 37F; chicken 35F; tomatoes 34F; cheese 39F).-Thermometers available in all refrigerator units.-No pest contol problems noted during inspection.-Discussed employee health policy.-Discussed reattaching trim on FRP board above 3 compartment sink. -Discussed reattaching tile base coving in archway.-Facility has one CFPM and no employees have taken the exam and not passed within the last year.-Discussed new food regulations with owner.
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2/10/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: No violations observed during inspection. Facility was very clean and organized.-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Restroom clean and stocked.-Handsinks clean and stocked.-Observed good employee hand washing.-Wall make up unit clean and temperatures good. Chicken 40F; Cheese 40F; Sauce 41F.-Center make up unit clean and temperatures good. Steak 40F; Sausage 37F; Artichoke 37F; Tomato 35F; Pineapple 37F; Chicken 42F.-Walk in cooler 38F. All product organized and date marking good. Artichoke 38F; Cheese 38F; Chicken was frozen being thawed;-Observed separate container for employee food.-3 compartment sink set up properly. Chlorine at 100 ppm.-Sanitizer buckets at 100 ppm Chlorine.-Prep area clean with clean utensils.-Mop area clean and organized.-Outside garbage stored properly.
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4/16/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Observed good handwashing at time of inspection.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-cheese 37 f-beef 40 f-sausage 36 fLarge prep cooler at 36 f-canadian bacon 40 f-beef 39 f-sausage 40 fSmall prep cooler at 34 f-cheese 39 f-chicken 36 fSanitizer buckets at 100 ppm chlorineSanitizer in three compartment sink at 100 ppm chlorineTest strips on siteFacility very clean and well keptObserved garbage enclosure to be very full with some garbage and cardboard not in dumpster. Did not appear to be Papa Murphy's garbage that was the problem. Inspector will monitor and discuss issue with other tenants if needed.
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4/7/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.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.Reach in coolers at 34 f; 35 f-sausage 38 f-pepperoni 36 f-canadian bacon 38 fWalk-in cooler at 38 f-sausage 38 f-pepperoni 35 fSanitizer buckets at 100 ppm chlorineSanitizer in three compartment sink at 100 ppm chlorineTest strips availableObserved good food storageFacility clean and well keptOperator knowledgeable on food safety
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4/24/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Tub of shredded cheese 35 F inside large refrigerated prep unit. Sliced salami 36 F; Sliced pepperoni 39 F; sliced canadian bacon 41 F on top of thiis unit.Tubs of shredded cheese 38 F inside of and 34 F on top of smaller refrigerated prep unit.Walk-in cooler at 37 F. Block of cheedar cheese 39 F; tub of shredded mixed cheese 40 F; package of cubed chicken breast 37 F; bag og canadian bacon 37 in walk-in cooler.Chlorine concentration tested at 100 ppm in 3-compartment sink and in sanitizer bucket with wiping cloth.Noted hand sinks in prep areas and restroom stocked and functional.Observed good hand wash practices of staff.Noted facility to be kept very clean in general.Noted common dumpster enclosure for srtip mall.Noted that certificate of Certified Food Protection Manger it to expire within few days. CFPM must take a recertification class to mainatin compliance with this requirement. CFPM to file for new WCHD's certificate upon receipt on national certificate.
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1/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Temperatures taken in two refrigerated prep units: shredded cheddar/provolone cheese 37 F; salami 38 F; shredded mozzarella cheese 40 F; canadian bacon 35 F; shredded mozzarella cheese 34 F; precooked cubed chicken package 30 F.Walk-in cooler at 36 F. Crumbled sausage 37 F and shredded mozzarella cheese 37 F in walk-in cooler.All other refrigerated units at below 40 F.Chlorine concentration checked at 100 ppm in 3-compartment sink and in sanitizer bucket.Noted all hand sinks stocked and functional.Observed proper employee hand washing practices.Carboard and other debris in common dumpster enclosure. trench drain in trash enclosure filled with standing water. Operator to contact property managment to have enclosure cleaned and drain unblocked and cleaned by 2/29/2011
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1/24/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted during inspection.Walk-in cooler at 36 F. package of precooked chicken at 38 F.Temperatures taken on prep units: shredded chesse 38 F and 41 F; canadian bacon 40 F.All hand sinks found stocked and functional.chlorine sanitizer tested at 100 ppm in 3-compartment sink.Facility found very clean in general.
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1/22/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at this time.Walk-in cooler at 34 F.Product temperatures in walk-in cooler: roast beef 39 F; sausage 38 F; cubed chicken breast 38 F.Product temperatures in refrigerated prep units: pans of shredded cheese at 41 F; cubed chicken breast 38 F.Chlorine sanitizer in 3-compartment sink and wiping cloths pails at 100 ppm.All hand sinks found stocked and functional.Proper hand wash and glove use practices observed.Facility found clean in general.
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1/16/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes: Ground Beef 35 fHam 35 fSausage 35Reach in cooler 34 Walk in cooler 36 fSanitizer in Buckets 100ppmSanitizer in sink 100ppm Handsinks stocked Employees bathroom stocked Floor drains clean Counters and floors cleanDough mixer clean
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1/15/2008 | Routine Inspection 1st | 100 |
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