- [1] Non-food contact surfaces of equipment and utensils clean
Observed shelves of walk in with built up residue. Clean shelving and maintain on regular cleaning schedule.Observed inside door of walk in rough and with residue. Clean door so that surfaces are smooth and easily cleanable.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked; observed good employee handwashing-discussed future regulations of no bare hand contact with ready to eat food. Discussed proper glove use.-all cold holding checked ok: walk in 1 - sauce 38F; sausage 36F; chicken wings 37F; walk in 2 - ham 41F; lettuce 41F; potato salad 40F; freezer at 0F; all frozen; front milk reach in at 30F; small make up table - 39F; large make up table 1 - cheese 39F; peperoni 38F; ham 36F; large make up table 2 - tomatoes 36F; cooked chicken 38F; front salad bar - lettuce 41F; ham 42F; cheese 40F.-hot holding pizza at 112F; timer in use to ensure food is not kept out for more than 4 hours-facility does not cool any product; discussed thawing procedures with no issues noted; no raw product on site-date marking system in place; discussed first in; first out procedures with no issues noted-food properly stored-chemicals labeled and properly stored-dishwasher measured at 100ppm chlorine-sani buckets measured at 400ppm quat-test strips available-regular pest control by Orkin; no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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5/18/2015 | Routine Inspection 1st | 99 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed food debris and buildup on bottom of front reach-in where clean glass are stored face down - clean and sanitize surface and maintain clean.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-gloves in use for ready-to-eat food prep./service-make-up units less than 40F -cheese; pepperoni; sausage; chicken 37F to 41F-per operator; no raw products - all received precooked-walk-in at 38F -cheese; sausage 39F to 40F-freezer less than 0F-time used as a control for hot holding - timer system in place-dishwasher checked at 100 ppm chlorine-chemical test kits available-sanitizer buckets at 200 ppm quat-salad bar reach-in at 38F-discussed date marking procedures with no problems noted-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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5/30/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected. Dishwasher checked at 100 ppm chlorine. Ensure dishwasher sanitizer level is checked on a daily basis.
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11/18/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
140) Dishwasher not dispensing proper levels of sanitizer. Repair unit to dispense adequate amounts of sanitizer to ensure proper sanitization. Facility must use wash sink and 2-comp. sink for wash; rinse; sanitize until dish machine is repaired. Ensure dishwasher sanitizer level is checked at 50-100 ppm chlorine on a daily basis.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty - observed food debris build-up under dish machine and fruit flies under dish machine. Ensure area is cleaned/sanitized (including behind and under equipment; floor sinks and hard to reach areas) and maintained on a regular cleaning schedule.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked-discussed future WCHD requirement of no bare hand contact with ready to eat foods-walk-ins at 38F -precooked chicken wings; pepperoni; sausage; cheese 37-40F-all meat products are received precooked - no raw meats prepared on-site-pizza make-up units at 38F to 40F -cheese; pepperoni; sausage; chicken; garlic mixture 39F to 40F-freezer less than 0F-food containers labeled and dated - discussed date marking procedures with no problems noted-wiping cloth sanitizer bucket at 200 ppm quat-chemical test kits available-discussed time as a control for holding pizza on buffet line - per operator; all pizzas are on a timer and discarded after 20 minutes-food and single service items stored 6" above ground-chemicals labeled and stored properly-buffet line reach-in less than 40F-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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11/6/2013 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
CFPM certiifcate expired on 4/17/12. Gave manager list of approved instructors and CFPM requirements must be completed by 9/19/12. CFPM follow up on 9/19/12.
- General Comments that relate to this Inspection
Re-inspection - Tiles have been repaired by pizza oven area. Floors ok.
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8/7/2012 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Present Certified Food Protection Managers certificate has expired. This facility must have a Certified Food Protection Manager on hand w/in 60 days of today's date (7/19/12). An employee or manager must take a 16 hour Serve Safe class - once complete bring serve safe certificate to Washoe County Health District and receive Washoe County Food Managers card. Must be completed by 9/19/12.
- [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.Observed small cutting boards dirty with food stains and groove marks. All small cutting boards must be replaced to prevent cross contamination. Correct by 7/25/12.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed Walk in handles; keyboard (pizza cutting area) dirty with food stains. Correct by the end of 7/19/12.
- [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.350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed food debris on floor of walk in cooler. Clean floors and under shelving on regular basis to maintain sanitary conditions. Correct by the end of 7/19/12. Observed pieces of tile missing by pizza oven. This was a violation that should have been repaired by 1/6/12. Floor tiles must be repaired by 8/6/12 to prevent further enforcement action (Re-inspection fees).A re- inspection will be conducted on 8/6/12.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed tools stored in area where food prep occurs. No food prep was being conducted - all tools need to be stored in an area separate from food prep. Correct by the end of 7/19/12.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. Sausage 39 f. Pepperoni 39 f. All food products labeled and dated. All food products stored properly. Reach in coolers (Pizza makeups) @ 40 f. Chicken wings 38 f; Ham 38 f; Cheese 38 f. Salad reach in @ 40 f. Utensils clean and stored properly.Freezer 0 f. All food products frozen. Buffet area clean. Utensils stored properly. Pizza @ 142 f.Salad bar @ 40 f. All utensils clean and stored properly. Mushrooms 39 f. Handsinks stocked properly and accessible. Compartment sinks operational - no leaks observed. Dishwasher @ 200ppm. Sprayer in good condition.Cookware; utensils; storage containers clean. Floor in kitchen area clean.**Customer area clean.
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7/19/2012 | Routine Inspection 1st | 92 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed stereo in dough room dirty with dough debris. Stereo must be cleaned on regular basis or removed if can not be kept clean. Correct by the end of 12/16/11.Observed shelves dirty w/ dust and food debris - clean and sanitize all shelving on regular basis. Correct by 12/22/11.Observed food bins (Sugar) dirty with food stains. Clean by 12/22/11 to maintain sanitary conditions.Observed white timers dirty clean and sanitize on regular basis correct by 12/22/11.Observed pizza sauce stain on pizza reach in cooler doors. All equipment must be cleaned and sanitized on regular basis to maintain sanitary conditions and prevent cross contamination issues. Correct by 12/22/11.
- [1] Installed; maintained
Dishwasher can not shut off. Dishwasher must be turned off to prevent running continously. Dishwasher is dispensing and washing cookware properly @ 100ppm chlorine.
- [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.All floors must be cleaned on regular basis correct by 12/22/11. 1.Observed floor dirty under pizza oven.2. Observed floor dirty under dishwasher.Observed missing tiles under neath pizza oven area. Floors becoming hard to clean. All tiles must be replaced under oven by 1/6/12 to prevent further enforcement action.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed FRP wall prep area by walk in cooler area dirty with food debris. Clean on regular basis to maintain sanitary conditions. Correct by 12/22/11.FRP wall behind pizza make up unit has food stains - clean on regular basis to maintain sanitary conditions. Correct by 12/22/11.Observed by salad prep area on frp wall food stains clean and sanitize on regular basis. Correct by 12/22/11.
- General Comments that relate to this Inspection
Notes:Walk in coolers @ 40 f. All food products stored properly; labeled; and dated. Pizza Makeup/Reach in coolers @ 40 f. Pepperoni 38 f; Sausage 38 f; Cheese 38 f; Ham 38 f. Handsinks stocked properly with soap and p-towels (Accessible).Prep sinks - ok. 2 compartment sink operational and clean.Dry storage - all products stored properly.Dishwasher @ 100ppm. **Observed proper food prep and handwashing onsite.
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12/16/2011 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Clean all handles that have built up food debris. Clean on regular basis to prevent cross contamination issues and to maintain sanitary conditions. Correct by the end of 6/7/10.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed food stains on walls by Pizza Makeup units. Clean on regular basis to maintain sanitary conditions. Correct by the end of 6/7/10.Observed dust grease build up by ventilations fans clean on regular basis to maintain sanitary conditons and reduce potential cross contamination issues. Correct by the end of 6/7/10.Ceiling and walls have grease stains due to hood company not installing hood equipment correct. Use a degreaser and clean all surfaces to maintain sanitary conditions. Correct by July 9 2010. There has already been cleaning going on in this facility.
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in @ 40 f. Pizza Make up unit: Pepperoni 33 f; Chicken @ 35 f; Chix Wings 35 f (precooked); Sausage @ 33 f.Walk ins @ 38 f. All food properly stored. Chicken Wings (fully cooked).Salad Bar - All tong handles stored properly.Pizza buffet all spatula handles stored properly for customers to serve.Handsinks stocked w/ p-towels and soap and accessible.Sani buckets @ 200ppmDishwasher @ 100pp;All utensils stored properly.Counters and floors clean.
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6/7/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in @ 40 f. Pizza Make up unit: Pepperoni 33 f; Chicken @ 35 f; Chix Wings 35 f (preecooked); Sausage @ 33 f.Walk ins @ 38 f. All food properly stored. Chicken Wings (fully cooked).Salad Bar - Tomatoes 40 f; Mushrooms 40 f. All tong handles stored properly.Pizza buffet all spatula handles stored properly for customers to serve.Handsinks stocked w/ p-towels and soap and accessible.Sani buckets @ 200ppmDishwasher @ 300ppmCounters and floors clean.All utensils stored properly.Items discussed w/ Douglas: Sick employee policy and symptoms and Handwash policy.
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6/10/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Recommend moving clean dishes in front a little farther away from hand sink to prevent splash contaminationDishwasher at 50 ppm chlorineHand sinks stockedMake up units at 40FWings 41FSausage 40FWalk ins at 39FDough room okSanitizer buckets at 50 ppm chlorine
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1/18/2008 | Routine Inspection 1st | 100 |
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