- General Comments that relate to this Inspection
Handsinks clean and stockedBathrooms clean and stockedObserved prep of veggies and meats during the inspection; good separation of food items to prevent cross contamination All fridges <=40FFreezer <=0Frisotto 42F; 41Fsliced tomatoes 40Fraw chicken 40Fred sauce 42FAll food covered and stored properly Utensil storage goodObserved good handwashing during the inspection Dishwasher 100 ppm Cl; test strips availableSanitizer bucket 100 ppm ClIce machine clean; scoop storage goodSpeed gun/holster clean
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3/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks clean and stockedAll fridges <=40FFreezer <=0FDipper will clean with ample running waterStaged paste on cook line are kept on ice then cooked to orderDishwasher 50 ppm ClFood storage goodTiles in floor are starting to become cracked; if they become chipped or broken; they will need to be replaced so surfaces are smooth; sealed and easily cleanableRisotto that was cooled yesterday was 40FIce machine clean/scoop storage goodSpeed gun cleanGave contact a list of current CFPM Instructors
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11/13/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsinks clean and stockedAll food storage goodReviewed food storage by temperature in cold holding unitsDishwasher 100 ppm ClAll cold holding units <=41Freezer <=0FIce machine clean/ice scoop storage goodAll food is covered during storageSanitizer buckets 100 ppm ClReviewed cooing process with sauces and soupsSpeed gun holster clean
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11/25/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Observed dishwasher with recorded chlorine sanitizer at 100 ppm. All violations corrected at time of inspection.Do test dishwasher everyday to ensure dishwasher is sanitizing between 50-100 ppm on a daily basis.
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11/8/2012 | Routine Reinspection 2nd | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed no recordable chlorine at rinse cycle of dishwasher. 4 cycles were ran at dishwasher and no chlorine was visible when tested with chemical test kit. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Repair damaged ceiling in men's restroom. A water leak has damaged ceiling in men's restroom. Ceilimg in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Please repair dishwasher to be sanitizing with chlorine between 50-100 ppm. Use chlorine test kit to monitor for proper levels of chlorine concentration.Restaurant has 3 compartment sink. Dishwasher may be used to perform wash and rinse steps. Set up chlorine sanitizer at one of the basins of the 3 compartment sink with chlorine sanitizer. Use 1 cap of bleach to one gallon of water. Test sanitizer solution to be at proper concentration using test kit. This is a repeat violation.Failure to correct this violation by 11/01/12 will result in a reinspection fee being assesed.
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10/30/2012 | Routine Reinspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed raw proteins such as lobster; seafood and beef stored above ready to eat food such as cheese in several cold holding units. Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Reviewed with operator to store raw foods below ready to eat foods in both reach in refers and in reach in freezers . Do store raw chicken on bottom of all cold holding units and store seafood above chicken; raw pork and beef products.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher with no recordable chlorine. Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization.Facility has a 3 compartment sink. Dishwasher may be used to wash and rinse food service equipment for first two step of 3 step cleaning process. All food service equipment must be sanitized in a sanitizing solution for at least 30 seconds. Do test chlorine sanitizer solution to be at levels between 50-100 ppm.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed ceiling in men's restroom in poor repair. Investigate leak overhead and repair. Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
All prepared foods are stored for no longer than 7 days. Discussed with CFPM and owner Pedro Ochoa; "time as a public health control." Food that is stored in the temperature danger zone from 40 F - 140 F must be time marked for the time that it is placed out of temperature and than documented for the time it will be discarded within 4 hours later. If time is to be used; food cannot be rechilled; it must be discarded. Health inspector observed and recorded several food temperatures at 45 F such as mozzerella cheese and parmesan cheese. Restaurant opens at 5 PM daily and closes at 8 - 9:30 PM. Cold holding temps. recorded:Alfredo sauce @ 39 F; tomato wedges@ 41 F; lettuce 44 F; chicken broth @ 40 F and Italian dressing 43 F. Handsinks properly stocked with liquid soap and disposable towels.Chlorine sanitizer recorded at 100 ppm at sanitizer bucket. Chemicals properly stored and labeled. No hot food observed cooking at time of inspection. Observed boiling Marinara sauce hot holding on stove top.Alchohol warning posted in women's restroom.A reinspection is required.
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10/25/2012 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.Observed raw meat stored on top of chocolate cake and other raw meats stored on top of ready to eat foods in reach in freezer. Reviewed with operator proper storage of raw meats over ready to eat foods.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.Observed speed gun holders dirty with visible mold like substance. Reviewed with operator to clean and sanitize speed gun holders on a daily basis to prevent food debris buildup and or mold buildup.Observed bottom of reach in bar refrigerator dirty with food debris buildup. Observed gaskets to bar refrigerator sticky and with visible soil buildup. Facility shall clean unit of all visible soil and maintain in a sanitary condition.
- General Comments that relate to this Inspection
Minestrone soup temped at 193 F; marinara sauce at 173 F. Cold holding temps. recorded: Cheese @ 39 F; pesto sauce t 43 F; raw shrimp @ 43 F.All cold holding units recorded < 40 F. All dairy dates current. Discussed with operator to store cooking utensils in hot water at 140 F or higher on grill or in a ice/water bath between uses. These utensils are required to be washed rinse and sanitized at least once every four hours. Do lower chlorine/bleach sanitizer solution to be at levels between 50-100 ppm. Reviewed proper makeup of bleach sanitizer with operator. All handsinks properly stocked with liquid soap and sanitary disposable towels. Observed good handwashing. Please store clean baking sheets at least 6 inches off ground and provide a sanitizer bucket for front hostess station for storage of wet wiping cloths.
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7/13/2011 | Routine Inspection 1st | 96 |
- [1] Thermometers provided and conspicuous
Observed missing thermometers in reach in reefer and reach in freezer located in dishwashing room.Food temped with temps. between 41-45 F; all produce.Food in freezer observed frozen.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.
- General Comments that relate to this Inspection
Makeup table cold holding @ 40 F. Foods temped: precooked ground beef @ 43 F; minced onions @ 37 F and chicken broth @ 41 F.All food properly stored; no raw over ready to eat. Chemicals properlys stored and labeled.Dairy dates current.Alcohol advisory posted.Facility is clean and organized.Handsink properly stocked with liquid soap and sanitary disposable towels. Do chain carbon dioxide tank to wall or shelf to prevent tank from falling over.
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7/8/2010 | Routine Inspection 1st | 99 |
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination.Observed spoons stored improperly.
- General Comments that relate to this Inspection
Notes:All cold holding checkedOK: reach in make up tables @ 38 F. Sausage @ 40 F; raw shrimp @ 35.7 F.All use by dates current. All food properly stored.Handsinks properly stocked. Reviewed with operator cooling process for sauces and soups. Reviewed employee sick policy.Do lower chlorine sanitizer to levels between 50-100 ppm.Discussed with operator to refinish swinging doors to dish room.
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6/19/2009 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed several food products in non food grade containers. Facility shall store all food in food grade containers. Food products must not be stored in metal tin cans. Once the food can is opened to the atmosphere; the contents shall be moved to a food grade container.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting boards on main line with heavy wear and cracks. The cutting boards shall be resurfaced or replaced.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling vents over food preparation area observed with heavy debris. Shall clean all ceiling vents over food preparation area.
- General Comments that relate to this Inspection
Cold-holding checked good; cheese; and alfredo sauce checked at 38 degrees.Hot-holding checked good; pasta heated to > 165 degrees. Red sauce at 143 degrees.Reach-in refrigeration operating between 38-41 degrees.All handsinks and restrooms properly stocked with sanitary towels and soap.Dishwasher sanitization checked ok at 50ppm chlorine.Please ensure all surfaces around and under equipment in kitchen area are kept on a routine cleaning schedule.
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5/29/2008 | Routine Inspection 1st | 95 |
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