- [1] Storage; handling of clean equipment / utensils
Noted knife stored in between wall and prep table again. Do not store knife this way to prevent contamination of food contact surface of knife.Knife run through dish machine at this time.
- General Comments that relate to this Inspection
Cleaning of all items was done. Just need more detaied cleaning at back of oven attachments and on walk-in cooler floor around legs and wheels of shelving racks and at back corners of cooler. All cleaning to be completed by tomorrow
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2/26/2015 | Routine Reinspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Noted the following surfaces dirty with dried-on splashes and derbis build-up: interior surface of lids of two pizza prep tables and surfaces around lid openings and on sides and on front surfaces around doors of these units; on side of pizza dough refrigerator; on top of pizza oven and on top of oven attachments; on wire shelving at front of walk-in cooler and on top of dish machine. Clean all the above surfaces on more frequent scheduled basis to keep them clean.
- [1] Storage; handling of clean equipment / utensils
Noted one knife stored in between wall and prep table; Discontinue storing knife this way to prevent potential contamination from unclean surfaces.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash and dirt on both sides and behind dumpster in enclosure. Clean enclosure on more frequent scheduled basis to keep it clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted thick layer of flour and debris build-up on floor around and under water heater; flour and debris build-up at back end of walk-in cooler floor under shelving.Clean floor on more frequent scheduled basis in these areas to keep floor clean.
- General Comments that relate to this Inspection
Combo pizza 141 F; pepperoni pizza 173 F on hot table.Diced ham 43 F; potatoe salad 43 F; maccaroni salad 43 F on salad bar; keep at 40 F or below.Walk-in cooler at 38 F; sliced ham package 38 F in walk-inn cooler.sausage 39 F; grilled chicken 37 F; shredded cheese 39 F. pepperoni 36 F; sliced ham 38 F on two pizza prep tables.Noted hand sinks in prep areas and in restrooms stocked and functional.Dish washer checked at 130 F and 50 ppm chlorine concentration.Quat sanitizer checked at 200 ppm concentration in sanitizer bucket with cloths.
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2/17/2015 | Routine Inspection 1st | 96 |
- SECTION XVI: GENERAL COMMENTS
The items noted on the previous routine inspection conducted on 4/4/2014 have been corrected.DIsh washer chlorine checked at 100 ppm concentration. Dish washer being checked daily per staff. Ensure that dish washer continues to be checked daily for proper chlorine concenrations.Trash and cardboard was removed from dumpster emclosure floor. Floor should be sewpt clean to rid of dirt build-up.
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4/17/2014 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine registered in dishwasher with test strips on 3 cycles. Manager called company to service dish washer; expects to have fixed shortly; tableware must be sanitized in the 3-compartment sink in the mean time.
- [1] Non-food contact surfaces of equipment and utensils clean
Dish washer top is dirty. Pizza oven top is dirty.Water heater top is dirty.Clean top ot these items more frequently to keep clean.
- [1] Installed; maintained
Leak noted in back flow preventer's valve and leaking onto bottom of cabinet. Leak has not been properly fixed since the previous inspection; have leak permanently fixed.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Large pile of trash and cardboard noted in enclosure behind dumpster. Clean enclosure more frequently to keep clean.
- General Comments that relate to this Inspection
Pizzas at 157 F; 141 F and 110 F on buffet hot line. Pizzas replaced every 20 minutes.Potatoe salad 40 F on salad bar.Walk-in cooler at 36 F. chicken wings at 35 F in walk-in cooler.Sliced ham 37 F; sausage 40 F; shredded cheese 40 F; grilled chicken breast 33 F; diced tomatoes 33 F on two refrigerated prep tables.Noted hand sinks in prep areas and in restrooms stocked and functional.Quats santizer checked at 200 ppm in sanitizer bucket.
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4/4/2014 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
Store Manager William Tagay has applied for and been issued WCHD's CFPM certificate #M130708 expires on 9/9/2018; Post the latter certificate and keep posted in establishment. CFPM requirement has been met.
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10/21/2013 | Routine Reinspection 4th | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Compliance deadline for this requirement is past due since 8/22/2013.G. M. William Tagay completed a ServSafe course from a WCHD approved instructor on 9/9/2013 and awaiting to obtain ServSafe certificate from the instructor to apply for WCHD certifcate.. Must apply for WCHD by 10/18/2013. Failure to comply will result in assessment of reinspection fees and further enforcement actions.
- General Comments that relate to this Inspection
The leak in soda dispenser has been permanenetly fixed.
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10/4/2013 | Routine Reinspection 3rd | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Manager has ServSafe certificate but could not obtain the WCHD certificate via reciprocity due to the fact that the former certificate was obtained through a course that was noit approved by Washoe County. Manager will take another certification course that is approved by Washoe county. List of approved courses and instructiors lprovided at this time. Manager must have the certification course completed by 8/22/2013
- [1] Installed; maintained
Soda/ice dispenser still pending to be replaced and expected to be replaced within few more days. the above equipment is being replaced to eliminate leak on cabinet's shelf.
- SECTION XVI: GENERAL COMMENTS
Floor under equipment was power washed.Floor under prep table where tile was missing has been re-tiled.
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7/22/2013 | Routine Reinspection 2nd | 96 |
- [1] Installed; maintained
Work order in place to replace soda/ice dispenser which will eliminate leak in cabinet soda dispenser's cabinet's shelf.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor under equipment has been cleaned; Floor under some of the equipment will be power washed to remove grease build-up.Work order in place to repair floor where tiles missing under prep table.
- General Comments that relate to this Inspection
Other items noted on the previous routine inspection conducted on 6/2013 have been corrected.CFPM msut apply for WCHD certificate by 7/10/2013
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6/27/2013 | Routine Reinspection 1st | 98 |
- [1] Installed; maintained
Noted water leak on backflow preventer on bottom shelf of soda dispenser's cabinet; repair leak to stop further damage of cabinet's particle board shelf.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted dirt and large amount of trash and cardboard on dumpster enclosure's floor. Clean the floor and ensure to always place trash and cardoard inside dumpster.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted flour and dirt build-up on floor around and under water heater and CO2 tank; dirt build up on floor under freezer unit and grease buid-up under prep units and debris and grease build-up around gas lines for pizza oven and below plumbing pipes for dish washer. Clean floor in these areas and clean on more frequent basis to prevent build-up.Noted floor area under prep table with sink missing floor tiles and exposed concrete floor does not provide for easy cleanable surface. Floor area must provided with a smooth surface.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning sign not found posted in establishment. Provied copy of sign to manager. Must post and keep sign posted as required.
- General Comments that relate to this Inspection
Temperatures checked in cold holding equipment and hot holding buffet table were good.Walk-in cooler at 34 F. potatoe salad 36 F; hard boiled eggs 36 F in walk-in cooler.Product and equipment temperatures are monitored and recorded on logs daily.Noted all hand sinks in prep areas and restrooms stocked and functional.Restooms noted to be kept clean.DIsh washer checked at 125 F and 100 ppm chlorine concnetration.Quats sanitizer checked at 200 ppm concentration in sanitizer bucket with wiping cloth.Certified Food Protection Manger has ServSafe certificate; expires 5/15/2017; CFPM must apply for WCHD certificate by 6/27/2013 to meet CFPM requirement.
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6/20/2013 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No certified food protection manager available at the time of inspection. Certificate not posted and not available for CFPM. Obtain a CFPM within 60 days (by 8-5-12) and post a copy of the certificate within the facility as required by regulation.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The wood shelf under the soda machine is heavily damaged. Raw wood is jagged and exposed on the outside edge of the bottom shelf. Either replace or refinish so that the finished surface is smooth; non-absorbent; smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
There is a visible accumulation of debris in the following areas:On the refrigeration coils under the salad bar (vacuum off lint buildup to reduce load and stress on refrigeration equipment); floors under and around the make table reach-in refrigeration units; walls around hand sink stations; counter tops; under table shelving at pizza cutting station; dough room. Clean and maintain clean.
- [1] Installed; maintained
There is a slow leak at the cabinet faucet valve (under the soda machine on the left hand side behind the back flow valve copper drain line. The leak has lead to a buildup of mold on the shelf directly beneath the leaking faucet. Clean and sanitize the area thoroughly and repair the leak.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Once #10 cans and other sized tin cans with liquid food contents are opened to the atmosphere; the contents are immediately used or transferred to a food grade container to prevent leaching of metals from the can into the food.- Test sanitizer levels daily; prior to the start of shift to ensure proper operation of equipment (e.g. dish machine; wipe down bucket water pre-mix). Makeup and maintain sanitizer according to regulation (50-100ppm for bleach and 200ppm for quat ammonia or per manufacturer's instructions for food contact surfaces).- All product and ambient temperatures observed were at or near that required by regulation (large one door reach in cooler 37F ambient; shredded cheese 45F; sausages 41F; 43F; diced tomato 34F; precooked chicken pieces 38F; walk-in 42F; cottage cheese 44F; macaroni salad 44F).- Sanitizers observed at slightly less than adequate levels (wipe down quat ammonia bucket water 100ppm; dish machine 50ppm). Test strips were available for each type. Adjust pre-mix to makeup at 200ppm if out of calibration and keep dish machine chemical fresh to ensure proper residuals.
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6/5/2012 | Routine Inspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. This is a repeat violation from the previous inspection (dated 11-3-2010).
- General Comments that relate to this Inspection
NOTES:All violations listed on the previous inspection (dated 1-12-2011) have been corrected except for those relisted above.
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1/19/2011 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. This is a repeat violation from the previous inspection (dated 11-3-2010).
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish washing machine is not sanitizing properly. Tested 0ppm chlorine residual. Ran the machine twice and primed the sanitizer in between. It appears that the chemical is not being pumped through the dispensing tube. This is a 48 hour correction (by Friday 1-14-2011 @ 11AM). The machine may not be used to sanitize tableware (cups; glasses; plates; silverware). Use the 3-compartment sink (submerge in sanitizer solution for a minimum of 1 minute and then air dry) until the dish machine has been repaired. Chlorine residual must be 50-100ppm at the final rinse cycle on the dish machine.
- [1] Non-food contact surfaces of equipment and utensils clean
- Clean the accumulation of dust; grease and debris from behind the stove and on the floor directly behind the stove.- Clean the accumulation of debris on the top and sides of the dish machine.
- General Comments that relate to this Inspection
NOTES & OBSERVATIONS:- Ensure that all chemicals are clearly labeled and stored away from food and food equipment/utensils. (e.g. unlabeled degreaser spray bottle in the cabinet under the beer tap).- Observed 100ppm quat in wipe down sanitizer buckets (normally 200ppm is required or makeup and maintain per manufacturer's label instructions).- All food temperatures were within regulation (dough reach-in 34F; condiment reach-in 38F; pizza make tables 34F and 28F).- All hand washing stations were stocked and operational.
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1/12/2011 | Routine Inspection 1st | 92 |
- [3] CFPM or person in charge present; certificates posted as required
No Washoe County approved certified food protection manager available at the time of inspection. One must be obtained within 60 days (by 1-3-2011)
- [1] Non-food contact surfaces of equipment and utensils clean
- Clean the buildup of dust; spilled syrup and debris under; around and behind the bag in box syrups under the salad buffet table. Maintain clean.- Clean and maintain clean the accumulation of flour on the floor; in and around equipment in the dough room.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The grout between the quarry floor tiles in the kitchen dish washing area has deteriorated to a point where debris has begun to accumulate in the larger gaps between the tiles. This floor area is no longer easily cleanable. Replace the missing grout between the tiles so that the grout lines no longer collect debris and the floor is easily cleanable.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All observed temperatures were at or near regulation (e.g. potato salad 38F; macaroni salad 43F; cottage cheese 38F; pre-cooked chicken wings 39F & 32F; diced tomatoes 38F; pre-cooked sausage 43F).- The dish machine sanitizer level was observed at 100ppm chlorine residual. 50-100ppm is required by regulation.- The bucket sanitizer water was tested just over 400ppm quatenary ammonia. Advised operator to maintain at the level dispensed by the pre-mix unit (200ppm tested). 150-400ppm is required pursuant to the labeled instructions. Use test strips as directed to obtain an accurate reading. Too much chemical is hard on equipment; operator hands and may leave a residual in food. Too little chemical is not effective.
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11/3/2010 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. A Washoe County CFPM must be provided within 30 days.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Some of the edge surfaces of the counters (bag-in-box; hand sink next to beer tap) have had damage to the wood paneling on the front edges. Paint; seal or repair any raw wood so that the finished surface is non-absorbent; smooth and easily cleanable.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Install a grate or ceiling tile in the corner next to the office where missing.
- [1] Lighting provided as required; fixtures shielded
Repair or replace the burned out lights in the dough room and over the prep table next to the office. Replace missing or damaged light shields.
- General Comments that relate to this Inspection
NOTES:FAILURE TO CORRECT THE ABOVE LISTED VIOLATIONS WITHIN THE TIME FRAME SPECIFIED MAY RESULT IN THE ISSUANCE OF A RE-INSPECTION FEE AND/OR THE SUSPENSION OF THE HEALTH PERMIT TO OPERATE AND THE RESULTING CLOSURE OF YOUR BUSINESS UNTIL SUCH TIME AS THE VIOLATIONS HAVE BEEN CORRECTED.
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11/2/2009 | Routine Reinspection 1st | 94 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection - provide within 60 days (by 11-1-09)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Some of the edge surfaces of the counters (bag-in-box; hand sink next to beer tap) have had damage to the wood paneling on the front edges. Paint; seal or repair any raw wood so that the finished surface is non-absorbent; smooth and easily cleanable.
- [1] Non-food contact surfaces of equipment and utensils clean
General cleaning needed in NorthEast Traulsen one door reach-in cooler (bottom of cooler); and at the front counter (undercounter) area where the bag-in-box syrups are located.
- [1] Lighting provided as required; fixtures shielded
1) Repair or replace the burned out lights in the dough room. Replace the missing light sheild.2) Replace the burned out bulb over the prep table area in the kitchen and replace the broken light difusing shield in this same area.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
No alcohol warning sign posted as required by NRS chapter 446 at the time of inspection. Copy of required signage to operator (Corrected on-site).
- General Comments that relate to this Inspection
NOTES:1) No raw product. All temperatures of products checked were within regulation.2) Ensure that quatenary sanitizer in the wipe down buckets is made up at 200ppm or according to manufacturer's instructions. Change frequently to maintain adequate levels of sanitizer.3) Install a grate in place of the missing ceiling tile (over the dry storage rack just outside the office) if ventilation is a problem; otherwise replace the tile to prevent insulation and other debris from falling down and contaminating food or food equipment.
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8/31/2009 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All items noted on the previous routine inspection conducted on 6/26/06 were corrected.Dish washer's chlorine concentration tested at 100 ppm and temperature at 130 F.CFPM DAvid Walker applied for WCDHD certificate on day of previous inspection. Must post WCDHD certificate upon receipt.
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6/30/2008 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
No thermometer found in north end pizza prep cooler. Thermometer in south end pizza prep cooler noted to be broken. Provide thermometers for both pizza prep coolers.
- [3] CFPM or person in charge present; certificates posted as required
CFPM David Walker completed an approved certification class and received national certificate recently but has not applied for WCDHD certificate. Must apply for WCDHD certificate and post certificate in establishment upon receipt.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish washer's temperature at 130 F. No chlorine sanitizer registered in dish washer. Service company was called. Do not use dish washer until serviced to dispense chlorine at 50 to 100 ppm. 3-compartment sink will be used for cleaning and sanitizing of dishware in the mean time.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of pizza oven of grease and debris build-up.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Trash build-up noted on trash enclosure's floor. Clean thoroughly trash enclosure.
- General Comments that relate to this Inspection
Walk-in cooler's temeprature at 38 F.Product temperatures taken on top of pizza prep coolers: chicken wings 38 F and 42 F; ham 44 F; salami 44 F; peperoni 42 F; shredded cheese 42 F. Keep temperatures at 40 F or below.All hand sinks found stocked and functioning properly.
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6/26/2008 | Routine Inspection 1st | 90 |
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