- [1] Thermometers provided and conspicuous
PROVIDE REFRIGERATION THERMOMETERS FOR BOTH FRONT REACH-IN UNITS. MUST PROVIDE REFRIGERATION THERMOMETERS TO REACH-IN UNITS TO MONITOR UNIT TEMPS.
- [1] Non-food contact surfaces of equipment and utensils clean
BACK SPLASH TO SODA MACHINE IS DIRTY. CLEAN TO REMOVE ALL SODA BUILD-UP.
- [1] Installed; maintained
REPAIR LEAK TO HOT WATER HANDLE AT MOP SINK.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.LEFT HANDWASHING SIGNAGE WITH MANAGER.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATION.GOOD HOT HOLDING TEMPS ON BUFFET LINE - 136F AND ABOVE.PIZZA ON LUNCH BUFFET LINE IS ONLY KEPT OUT FOR 20 MINS.NO COOLING DONE AT THIS FACILITY.DISHWASHER GOOD AT 100PPM CHLORINE.ALL FOOD PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.DISCUSSED NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY MUST ENSURE STAFF HAS NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST USE TONGS; GLOVES; UTENSILS ETC WHEN HANDLING READY TO EAT FOODS.DISCUSSED NEW FOOD REGULATIONS. FOR A COMPLETE REVIEW OF NEW FOOD REGULATIONS GO TO www.washoecounty.us/healthADDITIONAL CERTIFIED FOOD PROTECTION MANAGER IS:HILDA HASBUN SS #7606293 2/17/16FACILITY HAS NOT HAD ANYONE FAIL CFPM TEST IN THE LAST YEAR.
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11/18/2015 | Routine Inspection 1st | 97 |
- [2] Handling of food; ice; minimized
FACILITY IS USING A PAPER CUP AS A SCOOP IN BULK SUGAR. MUST ONLY USE A SCOOP WITH A HANDLE TO MINIMIZE HAND CONTACT OF PRODUCT. CUP WAS REMOVE WHILE ON SITE.
- [1] Installed; maintained
THE HOT WATER AT BACK HANDSINK NEXT TO DOUGH ROOM LEAKS SO STAFF HAS TURNED OFF HOT WATER. MUST HAVE LEAK REPAIRED. HANDSINKS MUST HAVE BOTH HOT AND COLD RUNNING WATER AT ALL TIMES FOR PROPER HANDWASHING.
- General Comments that relate to this Inspection
NOTES:FRONT HANDSINK AVAILABLE AND PROPERLY STOCKED; BACK HANDSINK PROPERLY STOCKED WITH SOAP AND PAPER TOWELS.OBSERVED GOOD EMPLOYEE HANDWASHING BY MULTIPLE STAFF WHILE ON SITE.DISHWASHER GOOD AT 100PPM CHLORINE.GOOD COLD HOLDNG TEMPS - ALL WITHIN REGULATION.GOOD HOT HOLDING TEMPS ON PIZZA BUFFET LINE - WITHIN REGULATION. LUNCH BUFFET IS FROM 11AM-2PM ONLY.ALL FOOD PROPERLY STORED.NO RAW MEATS ON SITE; CHICKEN AND SAUSAGE PRE-COOKED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.SHELVES IN WALK-IN ARE GETTING DIRTY WITH FOOD BUILD-UP; HAVE STAFF CLEAN SHELVES.
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11/14/2014 | Routine Inspection 1st | 97 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
DISHWASHER NOT REGISTERING SANITIZER LEVEL. LEVEL OF SANITIZER LOW IN CONTAINER. MUST CHECK SANITIZER LEVEL WITH TEST STRIP AT BEGINNING OF EACH SHIFT TO ENSURE IT IS REGISTERING AT 50-100PPM CHLORINE. NEW CONTAINER OF SANITIZER INSTALLED AND DISHWASHER GOOD AT 100PPM CHLORINE.
- [4] Number; convenient; accessible; designed; installed
BACK HANDSINK HAD CONTAINER STORED IN SINK AND NOT ACCESSIBLE FOR HANDWASHING. DO NOT STORE ANYTHING IN HANDSINK; THEY MUST STAY ACCESSIBLE AND ALL TIMES FOR PROPER HANDWASHING. CORRECTED ON SITE. DISCUSSED THE IMPORTANCE OF HANDWASHING.
- General Comments that relate to this Inspection
NOTES:FRONT SINK AVAILABLE AND PROPERLY STOCKED.ALL FOOD PROPERLY STORED; AND DATED.GOOD HOT AND COLD HOLDING TEMPS - ALL WITHIN REGULATION.ALL CONSTRUCTION ISSUES FROM LAST YEAR ROUTINE INSPECTION HAVE BEEN CORRECTED.SANITIZER BUCKETS GOOD AT 200PPM QUAT.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.SILICONE THE CRACKS IN THE PLASTIC ON THE INSIDE OF PREP REACH-IN FOR SAUCE AND CHEESE. REPLACE WITH A NEW DOOR LINER SO THAT IT IS EASILY CLEANABLE.
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12/5/2013 | Routine Inspection 1st | 94 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed multiple missing and broken floor tiles; especially in dishwashing area. Replace to ensure a smooth; easily cleanable surface; and to prevent further water damage.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed multiple areas with broken base coving. Replace base coving by back handsink; by mop sink; in dough room; and behind dishwasher. Also; it appears that there has been water damage to wall by dishwasher. Repair wall and ensure FRP is completely attached with out any gaps.Door frame going into dough room is dirty and paint is chipping. Repaint to ensure smooth; cleanable surface.Observed accoustical ceiling tiles in dish room. Replace with existing syle of ceiling tile that is smooth; non absorbant; and easily cleanable. Accoustical tiles is not easily cleanble.Reattach drain board of dishwasher to wall and recaulk (2 comp sink side). Remove old dirty caulking on other drain board and recaulk. Seal all holes in walls and clean FRP.
- [1] Lighting provided as required; fixtures shielded
Observed missing light shield in walk-in cooler. Replace to prevent bulb from shattering.
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. 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.Walk-in cooler at 40 f-pepperoni 41 f-chicken wings 40 fReach in prep unit at 39 f-canadian bacon 41 f-pepperoni 38 fSalad bar temps ok-macaroni salad 38 fPizza hot holding at 162 f. Pizza is held out for a maximum of 20 minutes.Dishwasher sanitizing at 100 ppm chlorine. Test strips on site.Sanitizer buckets at 200-400 ppm quat. Test strips on site.
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12/10/2012 | Routine Inspection 1st | 97 |
- [4] Facilities to maintain product temperature
Salad bar holding product at 45 f. Adjust refer unit to hold product at 40 f or below. Corrected on site. Continue to monitor unit to ensure it maintains proper temp.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Dish machine drain boards in need of recaulking. Remove old caulking and reseal to wall to ensure smooth easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
Light not shielded in walk-in cooler. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food. Also; adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning (ie replace lights under hood; in stand up refer unit; and above three door make-up unit)
- General Comments that relate to this Inspection
Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing/employee hygiene. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 38 f-sausage 41 f-chicken 40 fThree door make-up cooler at 39 f-salami 41 f-sausage 38 fPizza on buffet line pulled every twenty minutes. Discussed monitoring salad bar/buffet line for customer contamination.Dishwasher sanitizing at 100 ppm chlorine.Sanitizer buckets at 200 ppm quat. Test strips on site for both types of sanitizer.Food storage good.*Facility has several missing/broken floor tiles in kitchen/front food prep area. Repair/replace to ensure smooth cleanable surface. Work order has been submitted and quote has been received. Facility also plans to build doors to upstairs storage entry. Provide doors to prevent contamination to below food prep area.Hilda has completed Serve Safe course. Apply for WCHD Certification.
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11/7/2011 | Routine Inspection 1st | 94 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair leak in walk-in refrigeration unit; observed pan collecting water under condensor unit.Facility shall repair two-door refrigeration unit so the bottom part is a cleanable surface. One side from last year was repaired; however; the other side needs repair.Facility shall re-caulk at dishwasher area.
- [1] Installed; maintained
Facility shall repair leak under dishwasher.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility shall replace missing ceiling tiles in food preparation area.
- [1] Lighting provided as required; fixtures shielded
Facility shall repair damaged light shield in food preparation area.
- [1] Rooms and equipment - vented as required
Facility shall repair exhaust system in restroom; observed fan not working.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked ok; pizza hot-holding at 168 degrees.Cold-holding checked; ham at 42 degrees; cheese at 41 degrees; and sausage at 43 degrees. Please keep containers half full to ensure 40 degrees or below.All refrigeration checked within acceptable limits.Dishwasher sanitizing at 50-100ppm chlorine.Handsinks stocked with sanitary towels and soap.notes:Some areas in food preparation area need grout repair; (under dishwasher and in crust preparation area)Keep all areas on a routine cleaning program; (general sanitation improved since last routine inspection.General construction repairs needed; however; they have improved since last routine inspection.
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4/15/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations from 4/29/2009 complete.Floor is in the process of being completed; all damaged tile grout and broken tiles in process of repair.
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6/4/2009 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair two-door reach-in refrigeration unit. Unit observed leaking into a plastic pan; in addition; the back of the unit has an area to be sealed.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed damaged floors in food preparation area. Facility shall replace/repair damaged grout and replace broken floor tiles.
- General Comments that relate to this Inspection
All violations from 4/29/2009 have been corrected except for the two indicated above. The above corrections shall be complete by 6/15/2009. Failure to correct the violations by 6/15/2009 may result in reinspection fees..Diane Aguilar shall register with Washoe County Health District. (Certified Food Protection Manager requirement)
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5/5/2009 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed fruit being stored in a #10 can. All food must be moved to a foodgrade container once the can is open; especially acidic fruit.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed empty container of sanitizer at dishwasher. No other sanitizer buckets at the facility. Sent Supervisor; Diane Aguilar to get a sanitizer bucket for dishwasher. Unit must have at least 50ppm chlorine to maintain effective sanitization.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed two-door reach-in unit at the front of the house with "mold-like" substance; damaged surfaces; empty soda cans; and a dirty fan guard. Facility must repair unit to maintain a cleanable surface.Facility must clean shelves of food debris and maintain cleanable surfaces.Facility must recaulk at front handsink area.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed damaged floors in food preparation area. Tile grout observed damaged with pooling water.Observed filth under dishwasher area. Facility must clean and sanitize floors on a regular basis.Observed damaged base coving near front handsink.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Facility must replace/repair missing damaged ceiling tiles. This will help prevent possible rodent entry. (No rodent evidence observed)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Facility must perform a deep cleaning and maintain a regular cleaning schedule. Facility must maintain manegerial control; not having any sanitizer at the dishwasher or any replacement containers in the facility is a major concern.Supervisor; Diane Aguilar and Jason Umphres must register at Washoe County Health District. (Certified Food Protection Manager requirement)Cooking temperatures ok; pizza final cook temperature observed at 202 degrees; cold-holding ok (pepperoni @ 38 degrees; ham @ 39 degrees)Walk-in refrigeration unit at 37 degrees.REINSPECTION in 7 days (FLOORS and REACH-IN construction issues in 45 days.)
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4/29/2009 | Routine Inspection 1st | 90 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
NO PAPER TOWELS AT FRONT HANDSINK. DISPENSER BROKEN. PAPER TOWELS PROVIDED WHILE ON SITE. NEW DISPENSER NEEDS TO BE INSTALLED.
- General Comments that relate to this Inspection
NOTES:GOOD COLD HOLDING TEMPS. HAM 43F; SAUSAGE 44F; CHICKEN 33F.SANITIZER BUCKETS AVAILABLE AND GOOD AT 200PPM QUAT.DISHWASHER AT 50PPM CHLORINE.SALAD BAR IN GOOD ORDER AND GOOD TEMPSCHECK TO SEE IF LIGHTS ARE SHIELDED IN DOUGH ROOM; IF NOT PROVIDE LIGHT SHIELDS.DISCUSSED EMPLOYEE HANDWASHING.
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9/3/2008 | Routine Inspection 1st | 98 |
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