- General Comments that relate to this Inspection
No problems noted at time of inspectionDining room goodHandsinks available and stocked / Observed usingSalad bar cottage cheese/macaroni salad/cheese/beets/dressings 36-41 FWalk in refrigerator 38 F macaroni salad/pineapple/ham/chicken 38-40 FDishwasher good 50-100 ppm chl / Test strips availableSanitizer buckets good 200-400 quat / Test strips availableDough room goodPizza prep chicken (boneless; wings; strips)/ham/pineapple/cheese 35-41 F -under counter unit 36 F Ham/pineapple/pepperoni 36-40 FReach in freezer 0 F / All items frozenProper storage of itemsRestrooms available and stockedCFPM Rachel Hobbs S S 12584639 ex. 7/12/2020
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9/9/2015 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
31: Men's room urinal leaking. Repair to prevent pooling of water and maintain sanitary conditions35: Debris on floors; behind cooker;walk in unit (especially by kegs. Floors in general. Maintain clean floors to prevent attration of vectors or verminReattach floor molding in men's room by urinal and toilet36: Holes in wall in Dough room /Walls dirty in walk in; dough room; and prep area. Repair holes and clean walls to provide smooth cleanable surfacesand not attract pestsSanitizer buckets 200 ppm QuatDishwasher 50-100 ppm chlWalk in 37 F Sausage 34 FPrep unit storage 40 F Pepperoni 40 F Serve 34-40 FSalad bar okay Cottage cheese/Potato salad 36-41 F
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11/25/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
**All violations corrected from original inspectionDishwasher drain repairedWall behind front hand sink repairedLights workingFacility has been cleaned**Facility cleaning must continue on routine basis. Operator is currently workiing on a cleaning schedule that will clarify deep cleaning schedule for walls; floors; and large equipment etc. Operator will submit copy to Health District when finished with cleaning schedule.
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7/29/2013 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces in general need cleaning. Oven should be cleaned more frequently if necessary and keyboards to prevent potential cross contamination.
- [1] Installed; maintained
Dishwasher drain not flowing into floor sink and flowing all over floor; creating standing water and mold issues. Drain pipe should be moved to flow into floor sink and fixed in place.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor cleaning is not adequate. Most areas of the kitchen; in walk in and under equipment are clearly not being cleaned on a regular basis. Clean and maintain in a clean fashion to prevent potential pest attraction.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall behind front hand sink has damaged sheet rock and mold issues. Sheet rock should be replaced and sealed correctly.
- [1] Lighting provided as required; fixtures shielded
Two lights burned out in dough room. Replace bulbs to facilitate cleaning of dough room.
- General Comments that relate to this Inspection
*Second annual inspectionOperations have improved at this facility; but level of cleanliness needs to continue to improve; staffing issues may be an issuesDishwasher working @ 130F and 100ppm chlorineSanitizer buckets @ 200ppm quatNo sign of pests-pest control reports also show no evidence*Certified Food Manager has completed ServSafe but needs to register with Washoe County within 2 weeks*Facility is having some plumbing issues (back ups of floor drains). It is intermittent and manager is responding on a day by day basis if there is an issue. Meanwhile; owner is looking into potential problems downstream of interceptor.
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7/10/2013 | Routine Inspection 2nd | 95 |
- [1] Non-food contact surfaces of equipment and utensils clean
Cleaning from original inspection has made progress but cleaning needs to continue routinely to maintain sanitary conditions. Shelving; handles of equipment; doors; hand sink dispensers; etc. need to wiped down and sanitized frequently.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors have been cleaned from original inspection state but need to be maintained and cleaned regularly. In particular; areas exposed to moisture (floor sinks; mop sink) need frequent cleaning and sanitizing to prevent mold build up or return.
- General Comments that relate to this Inspection
*The following corrections have been made:Cleaning has progressed but needs to be maintainedFloor sink has been tiled in and is sealedWall area behind dishwasher has been repaired and is covedWall penetrations have been sealedLighting has been repaired
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2/25/2013 | Routine Reinspection 2nd | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility needs overall deep cleaning. Walked through with operator pointing out areas such as - shelving; hand sink towel and soap dispensers; handles of equipment; doors; etc. Clean all areas to prevent potential cross contamination issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need deep cleaning throughout facility. In particular behind equipment; in dry storage and underneath dishwashing area. Clean thoroughly to maintain clean and sanitary conditions.Floor around floor sink is exposed particle board. Floor covering must be smooth and cleanable. Tile or seal in some other fashion.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall area behind dishwasher is in state of disrepair. Section of wall missing by mop sink. No coving has been installed. Large hole in wall coverd with press board and painted. It appears that wall is rotting behind FRP. Repair wall and seal correctly to prevent moisture damage and mold. All wall penetrations must be sealed.
- [1] Lighting provided as required; fixtures shielded
Lighting not adequate in kitchen (one side out) or in dry storage room. Replace lighting to allow for adequate cleaning.
- General Comments that relate to this Inspection
**Dishwasher dispensing @ 100ppm chlorine**All other violations remain to be completed.
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1/17/2013 | Routine Reinspection 1st | 96 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not dispensing proper concentration of sanitzer. Sanitizer was out. Maintain unit to dispense 50-100ppm chlorine. **Violation must be corrected within 48 hours. Operator sent out for more chemical while on site. Until chemical arrives and machine tests properly; operator must use three compartment capability (quat sanitizer ok @ 200ppm quat).
- [1] Non-food contact surfaces of equipment and utensils clean
Facility needs overall deep cleaning. Walked through with operator pointing out areas such as - shelving; hand sink towel and soap dispensers; handles of equipment; doors; etc. Clean all areas to prevent potential cross contamination issues.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need deep cleaning throughout facility. In particular behind equipment; in dry storage and underneath dishwashing area. Clean thoroughly to maintain clean and sanitary conditions.Floor around floor sink is exposed particle board. Floor covering must be smooth and cleanable. Tile or seal in some other fashion.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall area behind dishwasher is in state of disrepair. Section of wall missing by mop sink. No coving has been installed. Large hole in wall coverd with press board and painted. It appears that wall is rotting behind FRP. Repair wall and seal correctly to prevent moisture damage and mold. All wall penetrations must be sealed.
- [1] Lighting provided as required; fixtures shielded
Lighting not adequate in kitchen (one side out) or in dry storage room. Replace lighting to allow for adequate cleaning.
- General Comments that relate to this Inspection
Hand sinks stockedRestrooms stockedProduct stored off floorWalk in @ 40F-no raw productMake up units @ 40F and 38F-sauce @ 38F-pepperoni @ 40FOrkin is PCO-reports on site; no activity noted**Missing last three months of reports. Operator should contact and make sure reports are up to date.Test strips available for sanitizersSanitizer bucket in place - 200ppm quatPizzas for hot holding discarded after 20 minutes**Advised Charles that CFM was expiring in 3 months
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1/15/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations from the last inspection have been corrected.Dishwasher 100 ppm "CLSalad Bar:sliced tomatoes 42FItalian dressing 41FBathrooms clean and stockedHandsinks clean and stocked Cold holding in pizza prep area:pre-cooked chicken wings 38FGeneral cleanliness - good
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3/9/2012 | Routine Inspection 2nd | 100 |
- [1] Thermometers provided and conspicuous
080) 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.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
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Thermometers; 7 days from today; 3/5/12Removal of non-working reach-in unit 30 days from today; 3/27/12Cleaning of floors in general; floor in walk-in fridge and deep cleaning of floor under 3 compartment sink; 7 days from today; 3/5/12Wall cleaning and repairs; 7 days from today; 3/5/12Lights; 7 days from today; 3/5/12
- General Comments that relate to this Inspection
All violations from last insepction conducted on 01/26/2011 have been corrected.All fridge and freezer units must have a thermometer to monitor unit temperature. Assistant manager said they are on order.There is a reach-in fridge in the pizza prep area that is not working correctly. Need to remove or repair to maintain correct temperature. Assistant manager is aware of the problem and has notified management.Floors are dirty; especially under counters or prep tables. Floor need to be cleaned more often to reduce the build-up of feed matter which can attract vermin. Floors in the walk-in fridge are also dirty and need to be cleaned. Need to deep clean wall behind 3-compartment sink; observed build-up of food matter and mold growth.Need to seal holes in the wall behind the sink in next to the dishwasher. Observed mold growth on walls and caulking behind sink next to dishwasher and handsink near beer taps. Need to repair or replace wall paneling and caulking to prevent the growth of mold and bacteria. Lights over pizza prep area need to be covered or shatter proof to prevent broken glass from getting into food if lights were to break.Handwashes clean and stockedBathrooms clean and stockedWalk-in fridge <41F; all food storage goodDry food storage goodDishwasher 100ppm CLSanitizer buckets 200ppm QuatReach-in freezer <32FPizza prep cold holding: Cheese 33F Pre-cooked sausage 35F Pre-cooked chicken wings 34FReach in fridge <41FCold holding in salad bar Cheese 36FAll utensils on salad bar stored correctlyDough mixing machine clean and free of food build up
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2/27/2012 | Routine Inspection 1st | 95 |
- [1] Original container; properly labeled
- [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] Installed; maintained
Need to re-caulk around pizza prep area handsink.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Need to clean restrooms on a frequent basis during high business hours to keep clutter free.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair in dough room. Repair following hole(s) to maintain a smooth; durable; and easily cleanable surface.; Also need to repair ceiling where nails are coming out of Drywall.
- General Comments that relate to this Inspection
Handsinks fully stockedWalk-in Refrig @37FReach-in prep table @35FTemps noted: Pepperoni slices@35F; cooked sausage bits@36F; Ham slices@35F; Roquefort dressing @38FSalad Bar cleanAll food items stored 6" off floorSanitizer dishwasher used for utensils - tested - 100 ppm ClRestrooms fully stocked
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1/26/2011 | Routine Inspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
Pizza Flour Scoop Handle is in material. Keep scoop handles out of foods (Flour was voluntarily discarded)
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty. All food contact surfaces must be clean and free of debris.
- General Comments that relate to this Inspection
Handsink fully stockedReach-in Refrig. were <40 FWalk-in Refrig. @35FTemps noted: Pepperoni @35F; Sausage bits @35F;Cooked Hawaiian pizzaSanitizing Dishwasher used for utensils - tested - 100 ppm ClCustomer restrooms clean and stocked
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2/9/2010 | Routine Inspection 1st | 96 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the floor tiles that have a divot or a large crack(s) to maintain a smooth; durable; and easily cleanable surface. Most likely <20 tiles.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Ceiling in Dough rooml in need of repair. Repair area to maintain a smooth; durable; and easily cleanable surface.
- General Comments that relate to this Inspection
Handsinks fully stockedreach-in prep tables neatReach-in temps were all <40FWalk-in Refrig @35FTemps noted: Prepared Pizza @159F; Blue Cheese dressing @37F; Cooked cold sausage @39F3-comp sink used to wash utensils - checked - 100 ppm ClSanitizer dishwasher used for plates/glasses - checked - 75 ppm ClCustomer restrooms clean and stocked
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2/25/2009 | Routine Inspection 1st | 98 |
- [1] Wiping clothes: clean; use restricted
Wiping cloth sanitizer low. Replace sanitizer buckets on a more regular basis to ensure proper sanitation is taking place.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Hand sink near prep line partially blocked. Keep hand sink clear to ensure proper hand washing is taking place.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor tiles in need of repair. Repair the floor tiles to maintain a smooth; durable; and easily cleanable surface.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Ceiling gaps through out facility. Repair/replace ceiling tiles to provide a constant surface that is smooth and easily cleanable.
- General Comments that relate to this Inspection
Notes:-Hand sinks properly stocked.-Alcohol warning posted as required.-Cold holding -Sauage 33F. -Ham 37F.-Reach-In 38F.-Reach-In 37F.-All lights properly stockled.-All containers properly labeled.-Dish washer sanitizer at 100 ppm chlorine.-Salad bar cold holding -Eggs 38F. -Potatoe salad 39F.-Restrooms properly stocked.
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4/11/2008 | Routine Inspection 1st | 95 |
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