Pizza Factory, 9725 Pyramid Lake Hwy, Washoe County, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Al items from the previous inspection (2/5/15) have been correctedVerified new gaskets on rear prep referHandsink area has been cleanedOperator indicates that a new drain assembly is needed to remove moisture from the keg cooler. Operator working with refer maintenance. -manually remove/dry moisture build up until necessary repairs can be made -minimal liquid noted at this time
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2/26/2015 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Gasket condition on rear prep refer has worsened since the previous inspection. Gaskets are being held in place with tape (non-cleanable surface). Replace gaskets and maintain in good condition.
- [1] Non-food contact surfaces of equipment and utensils clean
A layer of water was noted on the floor of the keg cooler. REmove water and maintain free of build up to prevent bacterial growth.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Grease build up was noted of the walls around the front handsink. Clean wall surface and maintain free of build up.**The above items must be corrected by the due date below**
- General Comments that relate to this Inspection
Notes:Handsink stocked and available; observed proper useProduct temps throughout noted to be at appropriate levelsQuat sanitizer measured in buckets (200ppm) and (100-150ppm - changed out at this time); test strips availableAlcohol advisory posted in women's restroomFacility continues to cool product by portioning into ziploc bags or small buckets. Ensure that containers are not sealed until product has fully cooled.
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2/5/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No Violations Noted AtThis Time**-Handsinks and restrooms are stocked -alcohol advisory posted in women's restroom-Quat test strips available; no solution prepped at this time; chemical storage ok-Front prep refer @ 40; rear prep refer @38 -cheese 40; ham 35; pepperoni 36; sauce 35 -operator has ordered new gaskets for rear prep refer-Pizza coming off oven at 190+-Walk-in freezer @ 8; all product frozen solid-Walk-in refer @ 30; kettle of sauce 38; cheese 38-41*-Salad bar cheeses and hardboiled eggs 43-45 - unit turned down at this time -informed operator to take temps every ~2 hours to ensure proper cooling -maintain product temps under 41-Discussed cooling procedures (only cools sauce and sausage): product is cooked and allowed to cool at room temperature for about 1 hour. Product is then portioned into ziploc bags and frozen. -operator indicates that most product is used within 2 days of prep; but it was suggested that all bags be labeled with prep date.
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3/6/2014 | Routine Inspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Operator unable to locate test strips. Provide or locate test strips to verify sanitizer concentrations.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.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 fWalk-in freezer at 10 fPrep unit 38 f-pepperoni 38 f-canadian bacon 37 f-ham 37 fSandwich prep cooler down at this time. Repairman has already been contacted. Ensure staff does not use this unit for storage of potentially hazardous items until cooler can maintain 40 f or below.Meat sauce hot holding at 156 - 181 fDiscussed cooling procedures. Suspect that current cooling procedures are ineffective. Cool product uncovered either in stainless steel pans or on sheet pans at a product level of no more than 2 inches. Ice baths are very effective as well; especially on soups; sauces; etc. Product must cool from 140 f to 40 f within 4 hours OR 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours. Ok to reportion product after it has cooled to 40 f. It is very important that food cools rapidly to prevent bacterial growth.Sanitizer bucket at 200 - 400 ppm quat.Sanitizer in three compartment sink about 200 ppm quat.Facility overall clean and well kept; however; floor sink under soda machine in need of cleaning.Also; please post Washoe County Certified Food Manager Certificate.
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11/4/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
OK to issue permit to operate.All refrigerated units operating below 40 F.Noted all hand sinks in prep areas and restrooms stocked and functioning properly.RIsk category 3 assigned. Facility requires to have one Certified Food Protection Manager on staff full time.Owner has already completed an approved course and has obtained the ServSafe certificate. Owner to apply for WCHD CFPM certificate by 12/5/2012Food equipment for self service salad and pizza buffet not yet on site to be installed within few months. Equipment must be NSF approved or equivalent and be provided with sneeze guards.Reviewed employee exclisuion requirements for GI symptoms with owner.Provided alcohol warning sign this day; must keep sign posted as required.Plans to open 12/3/2012
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11/30/2012 | Opening Inspection | 100 |
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