- General Comments that relate to this Inspection
No violations noted @ time of inspection:Handsinks were all fully stockedTemps noted:Pepperoni Slices @35FCooked sausage bits @37FHam slices @ 35FSalami slices @36FMozzarella cheese (grated) @38FAll pizza condiments were <41FReach-in prep table refrig's were all <41FWalk-in Refrig @34F - All items stacked correctlyAll Prep tables were cleanSanitizer buckets used in prep areas - tested - 100 ppm Cl3-comp sink used for utensils - tested - 100 ppm ClEmployee restroom clean and stockedFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.No additional CFPM's
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10/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted @time of inspectionTemps noted:Pepperoni Slices @38FCanadian Bacon @38FSausage pre-cooked bits @39FSalame slices @38FPre-cooked BBQ chicken @39FShredded cheeses were all <40FWalk-in Fridge @37FScoop handles were all upward out of foodsPrep tables front + back were found cleanReach-in Refrigerators were all <40FSanitizer buckets + 3-comp sink all tested @100 ppm CLEmp restroom clean and stockedVery clean facility !!!
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11/5/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All food storage goodObserved good handwashing by staffAll fridges <=41FRecommend reminding staff to keep the handles of scoops in toppings out of the food to prevent cross contamination 3 compartment sink 50-100 ppm ClFloors in facility are becoming worn. Contact said the store is due for a remodel. If floors become more worn and is pooling water or develop deep groves; it will need to be replaced.
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11/21/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at time of inspection. Thank you.All cold holding units checked OK and recorded below 40 F. Cold holding temperatures recorded:Mozzerella cheese @ 42 F; mixed shredded cheese @ 40 F; white sauce @ 40 F; and diced tomatoes @ 41 F.Observed date coding being used and First in and first out method of rotation being used. Handsinks properly stocked with liquid soap and disposable towels. Bathroom is clean and stocked.Chemicals properly stored and labeled.Chlorine sanitizer recorded at 100 ppm.Restaurant is clean and organized.
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10/23/2012 | Routine Inspection 1st | 100 |
- [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.Observed several scoops with handles in food. * Corrected on site.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed gaskets to makeup tables/cold holding tables dirty with heavy soil. Do replace torn gasket at pizza makeup table.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Mozzeralla Cheese 38.9 F; pizza sauce @ 39.2 F; Canadian bacon @ 39.3 F; diced tomatoes 39.3 F and cookie dough @ 37.0 F.This is a take and bake pizza deli facility. No bare hand contact to food. Only dough is made with bare hands. All food properly stored; all use by dates current.Handsinks properly stocked with liquid soap and sanitary disposable towels.Reviewed with deli manager employee sick policy. Operator knows when to exclude sick employees.Discussed proper handwashing procedures and appropriate times. Do designate a separate area for employee personal food in walk in cooler.
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3/21/2011 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Notes:All violations corrected at time of reinpsection.Cold holding unit recorded @ 34 F and accurate thermometer present. Thank you.
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2/12/2010 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Recorded temp of marinara sauce @ 47 F.All marinara sauce and prepackaged dressings moved to walk in reefer. Facility shall repair unit to cold hold at 40 F or lower prior to placing unit into service.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) Inaccurate thermometeres/no chemical test kits available. Must provide accurate thermometers/chemical test kits.Facility shall acquire an accurate thermometer in cold holding reach in unit.
- General Comments that relate to this Inspection
Notes:Walk in reefer @ 40 F.All food properly stored; observed date marking being used at facility.Bleach sanitizer recorded @ 100 ppm at 3 compartment sink.All handsinks properly stocked and observed good handwashing. Proper scoop storage.Facility is clean and organized.
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2/8/2010 | Routine Inspection 1st | 94 |
- [1] Original container; properly labeled
Label all dry goods to its contents to prevent misuse. Observed sugar and flour containers not labeled. Do clean containers to dry goods on a routine basis.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed missing thermometer at cold holding display case. Dessert pizza recorded @ 41. 2 F.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.1) Clean gaskets at reach in next to cash registers.2) Clean and caulk chair rail next to handsink.3) Fix hot water handle in employee restroom so that water does not leak.4) Fix hinges to cabinet doors storing single service containers. Reinstall handles to doors.5) Remove folded paper holding up shelf in reach in reefer and fix shelf support. 6) Paint/seal the porous block of wood holding counter next to cash register to provide a smooth and easily cleanable surface.7) Caulk behind handsink next to 3 compartment sink.
- General Comments that relate to this Inspection
Notes:Walk-in reefer @ 40 F; reach in reefers between 38-40 F. All food properly stored and date coded.Bleach sanitizer @ 50 ppm.Cold holding temps. recorded: 39 F ground beef; 41 F pizza sauce; 42 F canadian bacon.Dumpster area clean and all handsinks properly stocked. Discussed with operator to clean floors behind prep tables on a routine basis. Reviewed handwashing and employee sick policy.
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1/22/2009 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed reach-in refrigeration gaskets damaged. Shall replace gaskets as needed.Shall seal and repair areas on front service line with exposed wood. All surfaces shall be smooth and easily cleanable.Shall remove caulking from three-compartment sink and re-seal with new caulking.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed several areas in kitchen with pealing floor tiles. All surfaces must be repaired to ensure a cleanable surface in food preparation areas.
- General Comments that relate to this Inspection
Cold-holding checked good; ham @ 41 degrees; cheese @ 39 degrees; sausage @ 41 degrees.Three-compartment sanitization checked good @ 50-100ppm chlorine.Sanitizer buckets available with 50-100ppm chlorine.All handsinks and restrooms stocked with sanitary towels and soap.Walk-in refrigeration checked at 39 degrees; all product observed dated and rotation procedures checked ok.NOTE: Please try to keep lids on make-up display case when line is not in use. This will help keep product temperatures below 40 degrees.
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7/14/2008 | Routine Inspection 1st | 98 |
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