Pizza Hut Of Reno, 202 Lemmon Dr, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed several boxes of pizza boxes; cups and other disposable serving ware stored on ground throughout facility.
- General Comments that relate to this Inspection
Casey Cribbins and Denise Percy are both ServSafe Certified and awaiting passing certificates via USPS. Both manager and assistant manager passed exam on first examination.Chlorine dishwasher noted at 100 ppm; quat sanitizer buckets noted at 200 ppm.No bare hand contact to ready to eat foods. Food handlers do not handle finished pizzas with bare hands. Observed good handwashing.Cold holding temps. checked OK and within regulation < 41 F. In use utensils such as pizza cutters; and pizza paddles are cleaned and sanitized every 4 hours. Handsinks properly stocked with liquid soap and sanitary disposable towels. Garbage dumspter area observed clean.Bathroom observed clean and stocked. Do check restroom periodically for cleanliness.Managers know when to exclude ill employees and when they can return back to work. Do call health district with food illness complaintf from public.
|
7/24/2015 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Refrigerated euipment at below 40 F; freezers at 0 F.DIshwasher at 120 F and 100 ppm chlorine concentration.Quat sanitizer from dispenser at 200 ppm concentration.Hand sinks proived with soap and paper towel dispensers; awaiting to have soap delivered to stock all dispensers; will have before start of food prep and opening.Pizza display unit will hold pizzas at ambient temperature for 4 hours or less; time clocks for each pizza wil be used to track time to use time as public health control.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep.Risk category 2 assigned. Must have one Certified Food Protection Manager on staff who has completed an approved certification course by 8/25/2015.Manager recently completed a ServSafe class and will receive certificate soon. Keep certificate posted upon receipt.Plans to open 6/29/2015
|
6/25/2015 | Opening Inspection | 100 |
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