Pizza Guys # 157, 3080 Vista Blvd, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was very clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symtoms have stopped. Discussed new regulations and no bare hand contact with ready to eat foods.-Handsinks clean and stocked.-Observed good hand washing.-Restroom clean and stocked.-Make up unit at 34F. Ham 34F; sausage 34F; peppers 35F; chicken wings 38F.-Reach in freezer at 5F. All product frozen; neat and organized.-Cooked pizza temperature at 203F.-Walk in cooler at 36F. Sausage 36F; pineapple 37F; chicken wings 37F.-Observed good chemical storage.-Observed utensils clean and stored properly.-Knives were clean and stored properly.-3 compartment sink set up properly. Sanitizer at 300 ppm Quat.-Test strips available.-Sanitizer buckets at 300 ppm Quat.-Cutting boards were clean and smooth.-Prep surfaces were clean.-Mop area was clean and organized.-Outside garbage was stored properly.-Shift manager was unsure if they had a PCO. No signs of pests or vermin.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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11/10/2015 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed prep unit holding at 50 f. Product temped at 47 - 50 f. Power switch was in off position. Per employee; lunch rush was very busy and power switch was accidently bumped. Power was turned on and both refer unit and product temps were observed to be dropping throughout inspection. Place cover back on unit to prevent this from happening in the future. Always monitor refrigeration units to ensure they can maintain 40 f or below. Corrected
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stockedHandwashing observed - goodDiscussed importance of handwashingDiscussed 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 35 f-cheese 34 f-canadian bacon at 36 f-salami 35 fObserved overall good food storage; however recommend reorganizing employee food in walk-in. For the most part; employee food is stored seperately; but would recommend storing in bins/containers on the bottom shelf.Quat sanitizer buckets at 200 - 400 ppm.Quat sanitizer in 3 comp sink at 200 - 400 ppmFacility overall clean and well kept
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9/12/2014 | Routine Inspection 1st | 96 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Unable to locate quat sanitizer test strips. Provide test strips in order to verify sanitizer concentration.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked.Discussed imporance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after their symptoms stop.Walk-in cooler at 35 f-pepperoni 37 f-canadian bacon 36 fPrep cooler at 30 f-chicken wings 34 f-salami 40 f-canadian bacon 39 fReach in freezer at 10 fGood food storageObserved wash; rinse; sanitize procedures - goodQuat sanitizer at 200 ppm Facility very clean and well kept
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10/7/2013 | Routine Inspection 1st | 98 |
| No violation noted during this evaluation. | 7/31/2012 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Refrigerated make up table operating at 54 F. Chicken wings inside unit at 42 F; shredded cheese pan on top of unit at 50 F. Work order to service unit had been already placed and awaiting for sevice within next 2 days. Food products being kept in small amounts in unit and been taken back and forth to walk-in cooler to keep them cold in mean time.
- [1] Installed; maintained
Noted hot water shutt of valve of back area's hand sink kept shutt off due to leak in faucet. Fix leak to keep hand sink supplied with hot water at all times. Hot and cold water is required at all sinks.
- General Comments that relate to this Inspection
Walk-in cooler at 35 F. sliced salami 37 F; chicken wings 37 F; shredded cheese 37 F in walk-in cooler.Noted all hand sinks stocked and functional except for the hand sink noted above.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink.Noted facility to be clean in general.Previous owner is the CFPM and is still currently supervising the facility for food safety purposes; but not present on full time basis. Must have one staff member complete an appoved certification course to manage this facility on full time basis by 8/23/2012
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7/23/2012 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Noted all hand sinks stocked and functional.Quats sanitizer checked at 200 ppm in 3-compartment sink.Temperature in refrigerated prep table at about 45 F. Adjust temperature to below 40 F.Risk category 2 assigned. Must have minimum of one Certified Food Protection Manager on staff full time who has comleted an approved certification course by 6/25/2012
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4/23/2012 | Opening Inspection | 100 |
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