- General Comments that relate to this Inspection
Notes: All violations from previous inspection have been corrected.-All coolers had thermometers.-Floors were clean.-Walk in cooler at 38F. Sausage at 40F.-Cooked chicken at 170F.-CFPM certificate was posted.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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10/27/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
-Observed sausage and chicken in walk in cooler at 48F. Per manager the cooler was out of temperature when she came in the morning because she felt it colder outside the cooler than inside the cooler. She called maintenance and they told her to turn the cooler off to allow the ice build up to thaw before turning the cooler back on. During the inspection the cooler was at 42F. Other product in cooler was carrots; celery and lettuce. *Sausage and chicken were discarded during the inspection.-Discussed cooking temperatures of raw chicken wings and boneless chicken wings. Per manager boneless chicken products are heated to 160F before hot holding. All pre-cooked products that are being reheated must be cooked to at least 165F before hot holding at 135F or above. All raw chicken wings must be cooked to at least 165F before serving.
- [1] Thermometers provided and conspicuous
-Facility did not have thermometers provided in the make up unit; reach in freezer; reach in cooler or walk in cooler. Facility must have thermometers to allow proper monitoring of temperatures.Facility must have thermometers in all coolers and freezers within 7 days; 10/26/15
- [3] CFPM or person in charge present; certificates posted as required
-Facility did not have a CFPM certificate posted as required nor did they have CFPM information at the faciltiy.*The facility has 7 days; 10/26/15; to have the CFPM certificate posted.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed food and dirt build up on the floors of the walk in cooler; under the shelves by the mop area and in the fryer area. Ensure floors are cleaned on a more routine basis to prevent the attraction of pests and vermin.*Floors must be cleaned within 7 days; 10/26/15.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Make up unit temperatures good. Sauce 38F; tomato 35F; onion 35F; sausage 38F; chicken 35F.-Reach in freezer all product frozen.-Walk in freezer at 3F. All product frozen and stored properly.-Sald bar temperatures good. Egg 37F; cheese 39F; ranch 39F.-All utensils stored properly.-Ice machine clean and scoop stored properly.-Sanitizer bucket at 100 ppm Chlorine.-3 compartment sink set up properly. Sanitizer at 200 ppm Quat.-Test strips available.
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10/19/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Items have been corrected.Note ------> Facility has obtained chlorine test strips for sanitizer buckets. Facility is using quaternary ammonia for 3 - comp sink sanitizer. Obtain quat ammonia test strips to ensure sanitizer maintains 200 - 400 ppm quat.
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1/5/2015 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Observed no thermometers in the majority of refer/freezer units. Provide thermometers in order to monitor ambient temperatures of refers/freezers.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Unable to locate test strips for sanitizer. Provide test strips in order to verify sanitizer maintains 200 - 400 ppm.
- [1] Installed; maintained
Observed three compartment sink in need of re-caulking. Recaulk to ensure smooth easily cleanable surface.Observed loose three compartment sink faucet. Resecure faucet to wall.Observed no faucet on front handsink. A screw is being utilized as a a faucet. Per employee; part is not available and sink has to be replaced. Repair/replace so sink has an actual faucet.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed no paper towels at kitchen handsink and no paper towels or soap in men's restroom. Provide soap and paper towels for proper handwashing - corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed debris under shelves in walk-in freezer. Clean floor. Also remove plywood on rack in walk-in freezer as it is not an easily cleanable surface. If facility wishes to use wood; it must be painted a light color or sealed with polyurethane.Observed dirty floors; especially in hard to reach areas. Clean on a more frequent basis.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed personal drinks on prep surfaces and several personal food/drink items in coolers. Store personal items in a designated area away from prep areas/customer food.
- General Comments that relate to this Inspection
Notes:Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded from work for at least 48 hours after symptoms stop.Cold holding temps fine-pepperoni 41 f-sausage 40 f-ham 41 f-cheese 41 fHot holding temps good-pizza 161 f-wings 153 fSanitizer for buckets/three comp sink at 200 - 400 ppm quat.Operator to conduct deep cleaning of facility.
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10/13/2014 | Routine Inspection 1st | 92 |
- [1] Thermometers provided and conspicuous
Unable to locate thermometers in several units. Locate/provide thermometers to help monitor temps.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Unable to locate sanitizer test strips. Provide chlorine test strips in order to verify sanitizer solution. Corrected on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at front handsink. Provide paper towles to ensure proper handwashing. Corrected.
- General Comments that relate to this Inspection
Notes:Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cold holding temps good --------> ham 38 f; cheese 40 f; pepperoni 38 f; sausage 39 f; egg 37 fHot holding temps good --------> chicken wings 170 - 180 fDiscussed wash; rinse; sanitize procedures - okStore going through remodel. Per operator; plans have been submitted. Inspector will verify. Clean and organize facility after remodel.
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5/7/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 2/21/2012 have been corrected.Temperature of pizzas at 155 F and 175 F and chicken wings in one pan at 165 F and in another pan at 120 F; keep temepratures at 140 F or above. All foods removed from buffet line and discarded as lunch buffet closed down at this time.
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2/29/2012 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Noted walk-in cooler's thermometer to be broken. Repair thermometer or provide one hanging thermometer inside walk-in cooler.No thermometer found in 3 refrigerated prep units. Thermometer provided for 2 of these units at this trime.Provide one thermometer in each refrigerated prep unit.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Do deep cleaning of floors under fryers; refrigerated prep units; ice machine and in water heater's enclosure to rid of grease build-up. Do deep cleaning of floor under equipment more frequently to prevent build-up.
- General Comments that relate to this Inspection
Bag of sliced pepperoni at 38 F and tub of shreded cheese at 37 F in walk-in cooler.Sliced salami 40 F; shredded cheese 37 F; sliced hamd 37 F on top of refrigerated prep unit.Chicken wings at 120 F to 145 F and pizzas at 120 F to 143 F just removed from hot food table on buffet line; lunch buffet closed at this time. Keep temperature of foods at 140 F or above.Noted hand sinks in prep areas and in restrooms stocked and functional.Chlorine sanitizer tested at 100 ppm in sanitizer bucket with wiping cloths.Noted alcohol warning sign posted as required.
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2/21/2012 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted food debris and grease build-up underneath deep fryers; clean floor in this are more frequently to prevent build-up. Floor to be cleaned within 48 hours per staff.
- General Comments that relate to this Inspection
Temperature of pizzas at 150 F and 155 F; chicken wings in 3 pans at 130 F; 135 F and 143 F on hot food counter; food are hot held and served for lunch for not more than 3 hours.Walk-in cooler at 38 F.Temperatures taken on refrigerated pizza prep unit: canadian bacon 37 F; sausage 41 F; shredded cheese 40 F.Freezer units at 0 F.Noted food product dates to be current.Quats sanitizer tested at 400 ppm in 3-compartment sink; ok to adjust dispenser to keep sanitizer at 200 ppm concentration.Facility has procedure in place to ensure that food containers in salad bar area discarded before refilling them once per day or more often.Noted hand sinks in front and back prep areas and in restroom stocked and functional.Noted alcohol warning sign posted as required.
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3/30/2011 | Routine Inspection 1st | 99 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Quats test strips not available. Acquire test strips for monitoring of quats sanitizer for proper concentrations (200 ppm to 400 ppm)Provide thermometer in prep cooler for storage of vegetable sticks and dressings.
- General Comments that relate to this Inspection
Prodcut temperatures on top of pizza table: canadian bacon 36 F; cheese 36 F; salami 36 F.Walk-in cooler at 38 F. tubs of shredded mozzarella and cheddar cheese 36 F and bucket of dressing 39 F in walk-in cooler.Frezzer units at 0 F.Quats sanitizer in bucket with wiping cloths at 300 ppm.Hand sinks in prep areas and restooms noted stocked and functional.Dumpster area noted clean.
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3/5/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
More thorough cleaning of grase build-up in trash enclosure to be completed shortly per manager.Other items noted on previous inspection conducted on 2/13/09 have been corrected.
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2/20/2009 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Provide atmospheric vaccum braker for mop sink faucet.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Buil up of trash and grease noted in trash enclosure. Clean trash enclosure.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Health warning sign on alcohol/birth defects not found posted. Provided sign to person in charge; must keep sign posted as required.
- General Comments that relate to this Inspection
Walk-in cooler at 35 F.Pizza at 153 F on hot holding table.Dish washer checked at 120 F and 100 ppm chlorine concentration.All hand sinks found stocked and functional.Keep CFPM certificate issued by WCHD posted in establishment.
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2/13/2009 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- General Comments that relate to this Inspection
Notes;-Reach-In 38F.-Alcohol advisory posted.-Reach-In 39F.-Cold holding -Ham 39F. -Sauage 39F.-Walk-In 36F.-Freezer -5F.-Freezer-1F.-Freezer -8F.-Reach-In 34F.-Hand sinks properly stocked.-Wiping cloth sanitizer at 200 ppm Quat.-Dish washer sanitizer at 200 ppm Quat.-Ice machine clean.-Ice scoops properly stored.-All lights properly shielded.-All chemicals properly labeled and stored.
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4/16/2008 | Routine Inspection 1st | 99 |
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