Peluso's Apizza, 1201 California Ave, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
FOUND LARGE PLASTIC CONTAINER OF MARINARA SAUCE IN THE WALK IN THAT WAS COOKED THE DAY BEFORE AT 56F. ALL FOODS MUST BE PROPERLY COOLED DOWN TO 41F. MUST COOL FROM 135F TO 70F IN 2 HOURS AND THEN FROM 70F TO 41F IN AN ADDITIONAL 4 HOURS. PRODUCT DID NOT PROPERLY COOL DOWN AND IT WAS VOLUNTARILY DISCARDED WHILE ON SITE.
- [1] Installed; maintained
FLOOR SINK UNDERNEATH PREP SINK IS CLOGGED. MUST HAVE DRAIN CLEARED TO ALLOW FOR PROPER DRAINAGE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.LEFT HANDWASHING SIGNAGE AT FACILITY.FOOD PROPERLY STORED AND DATED.GOOD COLD HOLDING TEMPS (EXCEPT NOTED ABOVE) - ALL WITHIN REGULATION.GOOD HOT HOLDING - SOUP 170F.3-COMP SINK USING CHLORINE TABS - GOOD.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW REGULATIONS GO TO www.washoecounty.us/health* DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE A BARRIER OF GLOVES; TONGS; TISSUE PAPER OR UTENSILS WHEN HANDLING READY TO EAT FOODS.* NEW TEMPERATURE DANGER ZONE IS 41F-135F* DISCUSSED PROPER COOLING METHODS. FACILITY USES ICE WANDS WHEN COOLING MARINARA SAUCE. ENSURE THAT PRODUCT IS STIRRED FREQENTLY WITH ICE WANDS DURING THE COOLING PROCESS TO HELP COOL FASTER. MUST ENSURE THAT PRODUCT IS COOLED FROM 135F TO 70F IN 2 HOURS AND THEN FROM 70F TO 41F IN AN ADDITIONAL 4 HOURS. METAL CONTAINERS IS A BETTER WAY TO COOL THAN IN PLASTIC CONTAINERS.NO ADDITIONAL CERTIFIED FOOD PROTECTION MANAGER. LEFT INFORMATION ON HOW TO OBTAIN ADDITIONAL CFPM'S.FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST WITHIN THE LAST YEAR.
|
10/27/2015 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
USING BLACK PLASTIC TRASH BAGS TO COVER PIZZA DOUGH. DO NOT USE ANYTHING EXCEPT FOOD GRADE MATERIAL TO COME IN CONTACT WITH FOOD TO REDUCE THE RISK OF POSSIBLE CONTAMINATION OF PRODUCT. CORRECTED ON SITE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
NEW WALK-IN REFRIGERATION UNIT INSTALLED. MUST INSTALL BASE COVING INSIDE AND OUTSIDE AND SEAL TO ADJACENT WALL. MUST INSTALL CAPS TO ALL OPENINGS IN WALK-IN WALLS TO ENSURE THE SURFACE IS SMOOTH AND EASILY CLEANABLE.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT BATHROOM HANDSINK. MUST PROVIDE PAPER TOWELS AT ALL TIMES FOR PROPER HAND DRYING. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:KITCHEN HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.GOOD HOT HOLDING TEMPS - MEATBALLS 147F; MARINARA SAUCE 150F.3-COMP SINK GOOD.REMIND STAFF TO LABEL ANY CONTAINER THAT IS NOT ORIGINAL CONTAINER (SALT).DISCUSSED COOLING PROCEDURE FOR MARINARA SAUCE - NO PROBLEMS NOTED IN PROCESS.NO EMPLOYEE ILLNESS ISSUES.NO PEST CONTROL ISSUES.
|
4/28/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
NOTES:OK TO ISSUE PERMIT TO OPERATE.PROVIDE PAPER TOWELS AT ALL HANDSINKS PRIOR TO OPENING.CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES PRIOR TO OPENING.HANDSINKS GOOD.3-COMP SINK GOOD.ALL REFRIGERATION AND FREEZERS GOOD.RESTROOM CLEAN AND AVAILABLE.FLOORS IN GOOD REPAIR.
|
12/23/2013 | Opening Inspection | 100 |
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