- General Comments that relate to this Inspection
Corrections from 8/6/15 have been completedNo failed CFPM test
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9/30/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
5 - Pizza boxes on ground. > Store all food service items 6' off ground to prevent contamination and allow proper cleaning. > Corrected
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
20 - No sanitizer test strips available. > Provide sanitizer test strips to ensure proper sanitizing levels are maintained.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
36 - Holes in RFP walls in pizza prep area. > Patch/paint/seal holes to provide smooth cleanable surface
- General Comments that relate to this Inspection
Handsinks available and stocked. / Observed usingSalad bar dressings/onions/lemons 38-40 FPizza prep table Pineapple/ham/sausage/chicken/salami 39-41 F - Under counter storage Thermometer 42 F Ham/sardines 40 FSides refrigerator Thermometer 30 F dressings 38 FWalk in refrigerator 45 F Meats 41 F Walk in freezer 10 F3 compartment sink available 200 ppm quatCFPM Stephanie Brandenburg M100677 Alan Boedicker Serve Safe Not available
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8/12/2015 | Routine Inspection 1st | 95 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- General Comments that relate to this Inspection
21-Bare wood surface at front counter. Seal/paint wood to provide smooth and cleanable surface.35-Floor coving pulled from wall/missing in 2-3 compartment sink area / cracks at junction of Dough Room and Sink Room. Repair/ seal flooring to ensure proper cleaning *Second noticeHandsinks stocked and available2-3 compartment sinks availableSanitizer buckets good 100 ppm / Strips availableSeve line backstock 39 F Serve 39 F Thermometer 34 FWalk in refrigerator cheest/ sausage 40 FFreezer good -15 FSalad bar Onions 37 F Eggs 40 F
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11/24/2014 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Several non food contact maintenance issues observed.In dishwashing room; garbage bag is being used to tie one drain pipe in place. Drain pipes should be secured in such a way as to be cleanable.Middle bin in three compartment sink is slightly leaking. Repair to prevent standing water and mold issues.Several flooring issues need maintenance; in particular in the dishwashing room. Missing tiles; missing grout; missing coving; etc. These have led to some cleaning issues in the area due to standing water issues. Repair to be smooth and easily cleanable. *Facility is planning on re-doing entire floor in the near future.*
- General Comments that relate to this Inspection
Hand sinks stockedRefrigeration okWalk in @ 40F-ranch scoop with handle-pepperoni @ 40F-no raw productMake up unit @ 40F-sausage @ 40F-pepperoni @ 38F-sauce @ 40FSmall display cooler @ 39FEmployee drinks covered and stored correctlyMixers cleanFreezer okTongs and tossing bowls all changed out on scheduleNo coolingRestroom stocked
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9/19/2013 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
All violations from the last inspection have been correctedLights have been correctedPipe from walk-in freezer has been repaired and is draining into floor drain with an air gap
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10/18/2012 | Routine Reinspection 1st | 100 |
- [5] Cross connection; back siphonage; backflow
Draining pipe from walk-in freezer is currently dripping into a bucket which is sitting on a regular drain. Operator is currently aware of the problem and Ms. Garcia said they have discussed installing a floor drain. Need to install a floor drain for drainage of the walk-in freezer in accordance with Washoe County Regulations Governing Food Establishments. Alternative methods of condensate drainage may be used if approved by the Health Authority.
- [1] Lighting provided as required; fixtures shielded
370) Light fixture in dough prep area not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Food storage goodHandsinks clean and stockedBathroom clean and stocked Thermometer outside walk-in fridge is reading 45F; but internal temperature is 40F. Ensure there are working thermometers in unit. All reach-in fridges <=41Fcooked sausage 40FWalk-in freezer <=0FMonitoring the reuse of plates in buffet is managed by up front staff and patrons are given new plates so plates are not reused.
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10/3/2012 | Routine Inspection 1st | 94 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface. Repair missing floor tiles in pizza dough room.
- General Comments that relate to this Inspection
Handsinks were fully stockedAll Reach-in Refrig were <40FWalk-in Frzr @-11FWalk-in Refrig @34FTemps noted: Cooked sausage bits @35F; Cooked Chicken bits @36F; Ham slices @35F; Pepperoni @35F; Hot Wings @ 182F; Hot Pizza slices @178F3-comp sink used for utensilsEmp. Restroom clean and stocked
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10/27/2011 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Employee drink cups are uncovered and above food prep tables. Cover all drink cups w/lids and keep away from food prep areas.
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.**Need to keep Exhaust vent hood clean and clean on a more frequent basis.
- [1] Non-food contact surfaces of equipment and utensils clean
Need to clean fryer eqpt. exhausts fo deep grase buildup.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors behind fryer stations dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Need to clean wall behind fryer stations of grease buildup.
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11/3/2010 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Do not use bowls to in food ingredient bins. Need to use a scoop w/handle and not keep handles in food materials.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chemical test kits available. Must provide chemical test kits.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. Handsink in pizza dough room was found dry and a container sitting in it. *Note: Corrected imediately
- General Comments that relate to this Inspection
Handsinks were fully stockedWalk-in refrig. @35FWalk-in Frzr. @-14FTemps noted: Ranch Dressing @36F; Cooked sausage crumbles @37F; Pepperoni @38F; Hot Pizza @179FAll Dry goods 6" off floor3-comp sink used for utensils *Note: not setup @time of insp. Cl used as sanitizer agent.DUmpster area clean
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11/3/2009 | Routine Inspection 1st | 92 |
- [1] Lighting provided as required; fixtures shielded
Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- General Comments that relate to this Inspection
Notes:-Hand sink properly stocked and used.-Hot holding -Pizzas 142F. -Wings 143F. -Fries 145F.-Cold holding -Sauage 39F. -Hamburger 40F. -Ham 38F. -Pepperoni 39F. -Salami 38F. -Linguica 38F.-Reach-In 30F.-Walk-In 38F.-All items stored at least 6" off the ground.-Freezer 2F.-Three compartment sink sanitizer at 100 ppm chlorine.-Wiping cloth sanitizer at 100 ppm chlorine.
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11/21/2008 | Routine Inspection 1st | 99 |
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