- General Comments that relate to this Inspection
Product temperatrures on refrigerated prep table checked between 36 F and 43 F. Thermoemeter in unit at 36 F.Product temeperatures in walk-in cooler at 39 F to 44 F. Thermometer in walk-in at 39 F. Pizza prep table was serviced since the previous inspection. Ensure to keep all product temperatures at 40 F or below.Dish washer temperature at about 120 F after being operated about 4 cycles; plan on upsizing water heater or providing dish machine with booster heater soon to maintain at 120 F continuously.
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2/26/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Product temperatures on refrigertaed prep unit: grilled chicken 46 F; sliced ham 50 F; sliced pepperoni 50 F; diced tomatoes 46 F; shredded cheese 43 F.Walk-in cooler at 43 F; product temperatures in walk-in cooler checked at 41 F to 43 F. Have these units serviced to keep product temperatures at 40 F or below.Product temperatures in regfiregrated prep units recorded at 38 F to 40 F for this morning and on AM and PM shifts on previous day on temperature log.
- [1] Installed; maintained
Temperatue of dish machine checked at 105 F after 4 cycles. Water heater has low BTH input for this facility; turn up thermostat to keep water incoming to dish machine at 120 F. Consider upsizing water heater soon.
- General Comments that relate to this Inspection
Noted hand sinks stocked and functional in prep areas and restroom.Noted facility and equipment to be clean in all areas.
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2/19/2015 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall replace reach-in refrigeration gaskets that are torn/damaged.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair wall/base coving next to handsink; all areas in food preparation shall be smooth and easily cleanable.Facility shall clean wall near mop sink; observed growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; pizza final cook temperature checked at 201F.Cold-holding checked good; sausage checked at 42F; ham at 38F; tomatoes at 37F; chicken in walk-in refrigeration checked at 36F.Dishwasher checked at 50-100ppm chlorine; sanitizer buckets available at 50-100ppm chlorine.All refrigeration and freezer systems checked within regulation; walk-in refrigeration checked at approximately 36F. All products properly stored and labeled.Handsinks stocked and functional; observed glove use with ready-to-eat/final cooked products.Discussed employee illness policies; all prcedures ok.
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3/13/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall remove/repair two-door refrigeration unit near front entrance; unit is not currently working. Facility shall repair any damaged refrigeration gaskets as necessary; in addition; some of the gaskets need cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall repair/clean (FRP) walls around mop sink and dishwasher; observed growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding checked good; cheese at 43F; sausage at 42F; tomato sauce at 38F; ham at 35F; pineapple at 37F.Pizza final cook temperature checked at 202F.Handsinks checked stocked and functional; observed handwashing.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; sanitizer buckets available with 50-100ppm chlorine.Restroom stocked with sanitary towels and soap.****Excellent improvment from the last annual Health Inspection****
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3/15/2013 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Protection Manager available at the time of inspection. Provide within 60 days of original notification (by 6-23-12)
- General Comments that relate to this Inspection
All violations noted on the previous inspections (dated 4/30/12 and 5/7/12) have been corrected except for those relisted above.
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5/14/2012 | Routine Reinspection 3rd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Protection Manager available at the time of inspection. Provide within 60 days of original notification (by 6-23-12).
- [1] Installed; maintained
- The hand washing sink in the dish room is not operational - Repair or replace.- The handle is missing from the hot water side of the mop sink - Replace.
- General Comments that relate to this Inspection
The above listed violations continue to exist at the time of 2nd re-inspection.***A $67 RE-INSPECTION FEE HAS BEEN ASSESED AND WILL BE BILLED ALONG WITH THE PERMIT RENEWAL INVOICE***FAILURE TO CORRECT THE LISTED VIOLATIONS IN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF AN ADDITIONAL REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE RESULTING IN THE CLOSURE OF THE BUSINESS UNTIL SUCH TIME AS THE LISTED VIOLATIONS HAVE BEEN ABATED.
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5/7/2012 | Routine Reinspection 2nd | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Protection Manager available at the time of inspection. Provide within 60 days of original notification (by 6-23-12).
- [1] Installed; maintained
- The hand sink faucet the dish room is not operational. Repair or replace.- The handle is missing from the hot water side of the mop sink faucet. Replace.
- General Comments that relate to this Inspection
The above listed violations continue to exist at the time of re-inspection.FAILURE TO CORRECTED THE LISTED VIOLATIONS WITHIN THE TIME FRAME NOTED MAY RESULT IN THE ISSUANCE OF A REINSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE AND THE RESULTING IMMEDIATE CLOSURE OF THE BUSINESS UNTIL SUCH TIME AS ALL LISTED VIOLATIONS HAVE BEEN CORRECTED.
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4/30/2012 | Routine Reinspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County Certified Food Protection Manager available at the time of inspection. Provide within 60 days (by 6-23-12). Copy of certified instructors provided to operator.
- [1] Installed; maintained
- The hand sink faucet (in the dish room) is not operational due to a leak. Repair or replace.- The handle is missing from the hot water side of the mop sink faucet. Replace.
- [4] Number; convenient; accessible; designed; installed
The hand sink in the dish washing room was not accessible at the time of inspection (sink full of painting supplied and other material). Handsinks must be clear and accessible at all times during operation. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS & REQUIREMENTS:- Provide a thermometer in the pizza make table refrigeration unit.- Temperatures observed were at or near that required by regulation (pre-cooked chicken 42F; ham 32F; cheese 51F (lid open); reach-in 4F; reach-in coolers 42F; 37F; pizza sauce in hot hold 135F; walk-in 40F). Ensure that ingredient bins are covered when not in use and during slow periods.- Sanitizer tested 50ppm in dish machine and 100ppm chlorine residual in the sanizing wipe down water bucket. Test strips were available.
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4/23/2012 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
No violations noted.Manager on phone with repair service for walk-in at beginning of inspection. Unit had gone down since 10 AM check when temp was logged at 40 F. Temps are checked am
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6/13/2011 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Shelving racks by prep table; walk-in cooler; etc in need of cleaning. Clean shelving racks on a routine basis.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stockedDiscussed importance of handwashing. Ensure employees are washing hands frequently and between changes in activities.Discussed health policies. Discussed symptoms to be aware of (vomiting; diarrhea; jaundice). Employees ill with GI symptoms must be excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-canadian bacon at 42 f; sausage at 40 fPrep unit at 38 f-sausage at 41 fFinal cook temp on chicken wings at 182 f. Ensure chicken reaches 165 f minimum.Sanitizer bucket at 50 ppm chlorine. Dishwasher at 50 ppm chlorine. Test strips on site.Ensure bathroom door remains closed as it is adjacent to the dishwashing area. Door was observed open last year too. If door is observed open again; facility will be required to install a self-closing door.CFPM is no longer working here. Obtain a new CFPM within 30 days (by 9/30/10). List of instructors left at facility.
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8/31/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
Reinspection 3rd record for entry of CFPM information at Health Dept.Told owner of establishment on previous reinspection to have CFPM bring certificate and post it in the establishment upon receipt.
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6/29/2009 | Routine Reinspection 3rd | 100 |
- General Comments that relate to this Inspection
Items pendicng for correction on the reinpection of 6/17/09 were completed.CFPM: Mary J. Uson applied today for WCHD's certificate per operator.Installation of new equipment has been completed. chicken wings will be cooked on site in new equipment. Signed off for health on building permit BLD09-05288 at this time.Manager Brandon Lynch will be taking a certification class within short time.
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6/23/2009 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Cleaning of shelving units noted on the previous inspection has not been completed.
- General Comments that relate to this Inspection
CFPM: Mary J. Uson has not yet applied for WCHD's certificate. The above items must be corrected by 6/22/09; failure to comply by this date will result is assessment of reinspection fees and further enforcement.
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6/17/2009 | Routine Reinspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean shelving unit in walk-in cooler and shelving unit for pan storage to rid of dirt build-up. shelves to be cleaned by 6/15/09
- General Comments that relate to this Inspection
Walk-in cooler at 37 F. Containers of pasta with sauce at 42 ; chicken wings at 41 F; pan of ham at 42 F.Thermometer of pizza prep cooler at 35 F; temperaturesw on top of unit: crumbled cheese at 43 F and 45 F; peperroni at 45 F; ham at 42 F. Keep tempoeratures at 40 F or below.Meat sauce at 198 F.All hand sinks found stocked and functional.Equipment installation being done under building permit almost complete. Splash guard to be installed to provide separation between hand sink and table for sauces.Dish washer checked at 130 F and 100 ppm chlorine concentration.Operator plans to remove 3-compartment sink; ok to remove; all kitchenware is washed and sanitized in dish washer.Door of restroom located in back area found open; keep door closed.CFPM: Mary J. Uson completed a certification class within last month per person in charge. CFPM shall apply for WCHD's CFPM certificate by 6/15/09. If ServSafe certificate has not been received; CFPM shall apply upon receipt of certificate.
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6/8/2009 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed handles and surface of doors to cold holding prep. reefer/unit with food debris buildup. Clean to prevent possible cross contaminiation.
- General Comments that relate to this Inspection
Notes:Cold holding temps. recorded:Mozzerella cheese at 38 F; sausage pieces 41.8 F; sliced mushrooms 41.8 F. canadian bacon 43.5. Reviewed operator performing temp. logs for cold holding which occurs twice a day. All scoops and utensils are color coded for quantity and description of food product.Dishwasher recorded with bleach sanitzer @ 50 ppm.All cold holding units are properly cold holding at 40 F or lower. Freezer @ 0 F.Observed good handwashing.Reviewed with operator emplyee sick policy and handwashing procedures and monitoring.1) Repaint bare wood areas above sink in employee restroom to provide a smooth and easily cleanable; nonabsorbent surface.
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5/12/2008 | Routine Inspection 1st | 98 |
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