- [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.Observed pepsi cooler in need of new gasket and wire sticking out on top repair. All surface need to be smooth; sealed; durable; and easily cleanable. Manager stated pepsi is coming to look at cooler and possibly replace. Correct by 12/7/15.
- [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.Observed dice sausage spilled on floor of walk in cooler. Observed floor in need of cleaning underneath dish machine area. Correct by end of the day.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed hood filters in need of cleaning. Clean all filters on regular basis to prevent grease/dust buildup. Correct by 12/7/15.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Observed light fixture w/out light bulbs manager stated ballast in need of replacing. Manager stated that it will be replaced. He stated light bulb falls out when new one is installed. Correct by 12/7/15.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All dates current on food products and all are stored properly. Pepperonis 38 f; cheese 38 f. Reach in coolers @ 40 f. Cooked chicken tenders @ 39 f; Cheese 38 f; Pepperoni @ 38 f; sausage @ 37 f. All cutting boards in good condtion. Dish machine @ 100ppm. Dough tables and mixer in good condition and ok. Dough freezer 0 f. Salad area: Tomatoes @ 40 f. Dry Storage clean and all product stored properly. Restrooms ok. Customer area ok. Trash area ok.Discussed no bare hand contact to ready to eat food items with Manager. No additional CFPMS for this facility. No employee has failed serve safe exam in last year.
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12/1/2015 | Routine Inspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
Current Certified Food Protection Manager is not employed here anymore. This Round Table Facility must have a current Certified Food Protection Manager on hand at this facility by 30 days of today's date. Will need to have 16 hour serve safe course completed by 5/2/14. This must be completed in the given time frame to prevent further enforcement actions. Manager Rocky Goetz has completed the class still waiting on certificate. Will follow up on CFPM requirements on 5/2/14.
- General Comments that relate to this Inspection
Notes:The following has been completed:1. Hole in wall dough room - repaired. 2. FRP peeling away from wall - repaired. 3. Hood screens have been cleaned.4. Tiles floors have been cleaned. 5. Soda closet wall painted and floor sealed concrete. 6. Base coving under dish machine - ok. **This facility must keep in compliance with Washoe County Food Establishment regulations. This facility must maintain proper cleaning on regular basis and keep up with construction repair. This facility will have a 2nd routine inspection before 2014 ends.
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4/21/2014 | Routine Reinspection 2nd | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Current Certified Food Protection Manager is not employed here anymore. This Round Table Facility must have a current Certified Food Protection Manager on hand at this facility by 30 days of today's date. Will need to have 16 hour serve safe course completed by 5/2/14. This must be completed in the given time frame to prevent further enforcement actions.
- [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.Floors in back room must be cleaned on regular basis to maintain sanitary conditions. Clean floors nightly to prevent further enforement actions. Correct 4/8/14.
- [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.The following must be completed within the given time frame:1. Closet where soda bags are located - exposed dry wall and any patch and paint must be painted to seal surfaces. Correct by 4/15/14. 2. In dough room FRP wall has small hole in wall - install new frp over the hole in wall. Correct by 4/15/14.3. Hood screen have built up grease and dust - screens must be cleaned on a regular basis. Correct by 4/15/14. 4. In back room area above mop sink and prep table - frp wall is peeling away - FRP must be sealed to wall at all times. Correct by 4/15/14.
- General Comments that relate to this Inspection
Re-inspection on 4/15/14 will take place on the above violations. All violations will need to be corrected on this inspection report and the prior routine inspection report (1/7/14 copy provided) to prevent further enforcement actions. If corrections have not been completed this facility will be assessed a reinpsection fee everytime a reinspection occurs. If no corrections have been made for the violations this facilities Health permit to operate will be temporary suspended until all corrections have been completed. Reinspection will take place 4/15/14.
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4/1/2014 | Routine Reinspection 1st | 95 |
- [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 food stains on front doors of pizza makeup units. Clean on daily basis to maintain sanitary conditions. Correct by the end of 1/8/14.
- [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.Observed tile by mop sink broken. Tile must be repaired to have surfaces smooth; sealed; and durable. Correct by 1/14/14.Observed tile floor in back prep and dough room area dirty. Tile floor has deep groove marks where grout needs to be replaced. Groove where grout has decreased accumulates dough; food debris and water. All floors need to be smooth; sealed; easily cleanable; and durable. Manager stated he has pressured washed floors about 2 weeks ago when facility was closed. Floor must be easily cleanable. Clean floor on daily basis. At this time there is no standing water. Observed walk in cooler floor with plastic utensil and food debris. Clean walk in cooler floor on regular basis. Correct by the end of 1/7/14.
- [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.Violations that are not corrected from last routine inspection:1. Closet where soda bag in box is located there is exposed dry wall - wall must be painted with semi gloss paint to seal surface. Correct 1/14/14. 2. Frp wall in dough room has hole. Must replace frp in wall to have smooth; sealed; easily cleanable surface. Correct by 1/14/14. 3. Hood system must be clean - there is built up grease on screen and hood. Hood system must be clean on regular basis. Correct by 1/24/14.4. FRP walls front pizza area have holes and trim has peeled away making surfaces not sealed; durable. FRP is stained and will need to be cleaned properly and all holes sealed; trim must be selaed properly. FRP must be cleaned & sealed properly if not FRP must be replaced. Correct by 1/24/14.
- General Comments that relate to this Inspection
The following has been corrected:1.Wall in dough room repaired. 2. Base coving added under dish machine - Allow base coving to dry. Make use coving is sealed to wall - this base coving was added last night and caulking still wet.3. Dennis has completed CFPM requirements. Notes:Walk in cooler @ 40 f; Cheeses 40 f; pepperoni 40 f. Reach in coolers @ 40 f; Sausages 38 f; pepperoni 39 f; Chicken wings @ 40 f; Ham 39 f. Floors in pizza makeup area clean. Handsink stocked and accessible. Dish Machine @ 50 ppm. Dough room organized and clean. Mixer clean. Handsink stocked and accessible.Bag in box area floor - carpet removed and floor smooth and easily cleanable.
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1/7/2014 | Routine Inspection 1st | 97 |
- [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 on the arm of the mixer built up dough debris. Clean mixer on regular basis to maintain sanitary conditions. Correct by 12/27/13. If hard to clean use a scraper to remove hard dough debris.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed closet floor is carpet where bag in the box (soda) is located. Carpet must be removed and floor must be smooth; sealed;durable; and easily cleanable. Correct by 1/7/13. Concrete floor must be sealed.Observed floor underneath front pizza floor has black greasy buildup clean on regular basis to maintain sanitary conditions. Clean by 12/27/13.
- [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.Observed holes in frp wall throughout facility. All holes must be sealed or frp must be replaced. Correct by 1/7/14.Observed wall in dough room behind mixer damaged - wall look warped. Wall will need to be repaired and frp trim must be installed to seal frp to walls and leave no gaps. All surface must be sealed and durbale. Correct by 1/7/14.Observed under dish machine base coving missing. Base coving must be installed and floor and wall must have a deep cleaning.Correct by 1/7/14.Observed wall where soda boxes are located in need of paint dry wall exposed.. Paint wall to seal surface. Correct by 1/7/14.Observed wall above frp wall in need of better patch job. Prior patch job on wall looks like a big bubble on wall. Repair wall by 1/7/14
- General Comments that relate to this Inspection
Notes:All corrections for cleaning has been corrected. Facility is clean and has improved. This facility must follow a regular cleaning schedule to maintain sanitary conditions and prevent further enforcement actions in the future. *Make sure lid to safe is sealed and not filled up with food debris**All construction violations have been given a date for 1/7/14 to repair items listed on prior routine inspection report. Will follow up on 1/7/14.**Dennis Mankel provided Round Table cleaning schedules and will need to meet with managment to see what is the most up to date schedule to use for the restaurant.This Round Table Pizza must have active managerial control to prevent further enforcement actions in the future. Any questions feel free to contact the Health District 328-2434.
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12/20/2013 | Routine Reinspection 1st | 97 |
- [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.The following must be completed as regular daily cleaning: Correct by 12/13/14.1. Observed on top of makeup coolers in need of cleaning.2.Back prep area food debris on prep table and on floor clean on regular basis to maintain sanitary conditons. 3. Salad bar area counter in need of cleaning. Food debris left over from lunch.4. Observed walk in cooler handle in need of cleaning. Handle has built up food debris. Clean on regular basis to prevent cross contamination. Correct 12/13/13.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floor in need of repair. Repair the following area(s) to maintain a smooth; durable; and easily cleanable surface.350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Tile floor in need of deep cleaning. Grout has worn down and in between tiles food debris; dough material; and water. Floor will need a deep cleaning throughout the restaurant including carpet in dining area and closets. Observed in dough room to the right of the dough mixer base coving has come off wall. This will need to be repaired by 1/7/14.Observed in pizza prep area old safe in floor cover came off leaving a surface where cheese; meats build up making it hard to clean. The lid to the safe must be repaired or safe must be sealed off and surface must be smooth; sealed; easily cleanable. Correct by 1/7/14. Observed in floor in walk in cooler dirty with lettuce and other food debris. All floors must be clean under all equipment and shelving. Correct by 1/19/13.Observed closet floor is carpet where bag in the box (soda) is located. Carpet must be removed and floor must be smooth; sealed; durable; and easily cleanable. Correct by 1/7/13. Concrete floor must be sealed.
- [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.Observed holes in frp wall throughout facility. All holes must be sealed or frp must be replaced. Correct by 1/7/14. Observed frp in prep areas becoming stained from food debris. All frp wall must be deep cleaned. Correct by 12/19/13. Observed wall in dough room behind mixer damaged - wall look warped. Wall will need to be repaired and frp trim must be installed to seal frp to walls and leave no gaps. All surface must be sealed and durbale. Correct by 1/7/14.Observed under dish machine base coving missing. Base coving must be installed and floor and wall must have a deep cleaning. Correct by 1/7/14.Observed wall where soda boxes are located in need of pain dry wall exposedt. Paint wall to seal surface. Correct by 1/7/14.Observed wall above frp wall in need of better patch job. Prior patch job on wall looks like a big bubble on wall. Repair wall by 1/7/14.
- [1] Rooms and equipment - vented as required
Hood area screen dirty with grease build up. All screen must be cleaned on regular basis to maintain sanitary conditions. Correct by 12/20/13.
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All dates current on food products and all are stored properly. Pepperonis 38 f; cheese 38 f. Reach in coolers @ 40 f. Cooked chicken tenders @ 38 f; Cheese 38 f; Pepperoni @ 38 f; sausage @ 37 f. All cutting boards in good condtion. Dishmachine @ 100ppm. Dough tables and mixer in good condition and ok. Dough freezer 0 f. Salad area: Tomatoes @ 40 f. Restrooms ok. Customer area ok. Trash area ok.
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12/13/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.General Notes:-hand sinks stocked-make-up units 36F-39F -sausage; pepperoni. pre-cooked chicken; cheese 38F-40F-time used as control for hot pizza on buffet line. Per operator; pizzas are discarded after 20 minutes-cold holding buffet line: potato salad; pasta salad; cheese 39F-40F-walk-in 38F -potato salad 39F -pepperoni 40F-per operator; all meat products received pre-cooked-freezer less than 0F-containers labeled and dated-wiping cloth sanitizer buckets at 200 ppm quat-dishwasher checked at 100 ppm chlorine-chemical test kits available-chemical labeled and stored properly*ensure food and single service items are stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.*Noted significant improvement in cleaning and overall operation of facility from previous inspections. Observed good managerial control.Check your score at www.washoeeats.com
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11/28/2012 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty (make-up unit shelving and gaskets; bulk sugar; flour etc. container lids; and cabinet under salad bar). Observed cleaning schedule for facility - ensure above items are added to cleaning schedule and cleaning is conducted on a regular basis. Re-seal base coving under dishwasher to wall.
- [5] Necessary toxic items properly stored; labeled; used
400) 2nd Notice: Observed chemicals (glass cleaner and sanitizer bottles stored above lettuce in prep sink - Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware. Corrected on-site.
- General Comments that relate to this Inspection
Notes:-hand sinks stocked-walk-in at 38F -chicken wings 39F -pepperoni 40F-make-up units 36F-39F -chicken 38F -salami 38F -pepperoni 38F-all meat products are received pre-cooked - no cooking and cooling conducted at facility-hot holding: pizzas on buffet table at 132F- 135F. Time used as a control for hot holding at pizza buffet bar - per operator; individual pizzas are discarded after 20 minutes and buffet bar is only operated for 3 hours total and any left over pizza is discarded. Ensure pizza is not held out of temperature for more than 4 hours.-sanitizer buckets at 200 ppm quat-dishwasher checked at 50 ppm chlorine *ensure dishwasher sanitizer concentration is checked on a daily basis-chemical test kits available-food stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.Facility has additional CFPM; Jesse Garland; however; CFPM has ServSafe certificate only. In order to obtain WCHD reciprocity; CFPM must provide WCHD with proof of at least a 16 hour course from a WCHD approved instructor and a passing test score (ServSafe certificate).
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8/3/2011 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected.
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1/12/2011 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected with the exception of the following items: -2-comp sink leak in faucet in process of being repaired -drain line to dishwasher/sprayer sink in process of being repaired -corner gauds and missing coving must be repairedThe violation noted above must be corrected within 30 days; by 1/10/11
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12/13/2010 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored under leaking condenser in walk-in. All food products stored in sealed containers moved to opposite side of walk-in. Repair leak to prevent cross-contamination.
- [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. Corrected on-site. Ensure sanitizer level is checked on a daily basis. Employees using incorrect test strips to test dishwasher sanitizer level. Dishwasher sanitizer is chlorine (white test strips; must be between 50-100 ppm chlorine).
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. Including shelves where clean dishes are stored; floors throughout facility including behind and under equipment; dough room and walls throughout facility. All non food contact surfaces of equipment must be clean. Ensure facility is put on a cleaning schedule.
- [1] Installed; maintained
290) Must have hot and cold water under adequate pressure with no leaks. Front hand sink drain line has extensive leak. Hand sink must be repaired within 48 hrs. Employees must use back hand sink for hand washing until front sink is repaired.Condenser in walk-in leaking. Repair leaking condenser and do not store food products under leak to prevent cross-contamination.Repair leak in 2-comp. sink faucet.Drain line to dishwasher/sprayer sink loose. Repair drain line and ensure air gap to floor sink is maintained.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Back hand sink not stocked with paper towels. Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following areas to maintain a smooth; durable; and easily cleanable surface: repair/seal corner guards in walls and thresholds and repair missing coving under dishwasher.
- [5] Necessary toxic items properly stored; labeled; used
400) Found unlabled chemical bottle and heavy floor cleaner stored above food preperation surface (2-comp. sink). Label all containers of toxic chemicals with name of contents. Corrected on-site.
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12/9/2010 | Routine Inspection 1st | 84 |
- General Comments that relate to this Inspection
All violations noted on previous inspections have been corrected.
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12/29/2009 | Routine Reinspection 3rd | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The Following violations still need to be corrected: -faucet in front hand sink unfastened - repair/seal faucet -glass refrigerator with broken glass side panel still not removed from facility
- General Comments that relate to this Inspection
A re-inspection fee will be charged as not all violations noted on previous inspection (7/7/09) have been corrected.*Violations listed above must be corrected within 7 days; by 12/23/09. Failure to abate violations will result in permit suspension.
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12/18/2009 | Routine Reinspection 2nd | 99 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly - vent fan cover missing in dough room; unfastened faucet in front hand sink; and damaged gasket of walk-in refrigerator. All non food contact surfaces must be maintained properly.Per operator; a contractor has been contacted and is scheduled for the week of 7/20 for above violations.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following areas to maintain a smooth; durable; and easily cleanable surface -holes in wall in prep/wash room and in front prep area near hand sink were not adequately repaired. Ensure surface is smooth; nonabsorbent and easily cleanable.
- General Comments that relate to this Inspection
Operator must obtain WCHD reciprocity for CFPM no later than 7/20/09Notes:*During re-inspection a glass refrigerator was found with a broken glass side panel. All food in unit was voluntary discarded on-site. Discontinue use of unit until repaired/replaced. Unit must be repaired replaced by abetment date listed below.*If remaining violations cannot be repaired by the scheduled re-inspection date; operator must call WCHD to reschedule the re-inspection and proof that work has been ordered (work order; etc.) must be provided. If violations are not corrected by the required abatement date and the WCHD has not been contacted; a re-inspection fee will be charged.
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7/17/2009 | Routine Reinspection 1st | 98 |
- [1] Original container; properly labeled
Flour and sugar containers not labeled. Label all containers containing whit powders.
- [2] Food protected during storage; preparation; display; service; transportation
050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. Corrected on-site.
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service (flour sugar containers). Use an approved; food grade scoop with a handle to minimize hand contact with food product.
- [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. Replace worn and dirty cutting boards and thoroughly clean veggie storage containers.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
200) No chlorine chemical test kits available. Must provide chlorine chemical test kits to verity dishwasher sanitizer level between 50-100ppm chlorine.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly - vent fan in dough room; unfastened faucet in front hand sink; and gasket of walk-in refrigerator. Repair vent fan; faucet and walk-in door.
- [1] Non-food contact surfaces of equipment and utensils clean
220 Non food contact surfaces of equipment dirty (utensil storage container). All non food contact surfaces of equipment must be clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty in walk-in refrigerator behind dishwashing/prep station; and in dough room. 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 areas to maintain a smooth; durable; and easily cleanable surface:-holes in wall in prep/wash room-holes in wall in front prep area near hand sink
- General Comments that relate to this Inspection
CFPM has Servsafe certificate; but must apply for WCHD reciprocity by 7/15/09.Notes:-hand sinks properly stocked-walk-in at 35F -sausage at 39F-dishwasher sanitizer checked at 50 ppm chlorine-sanitizer buckets checked at 400 ppm quat-pizza topping make-up unit at 38F -sausage at 40F -pepperoni at 38F -salami at 39F-pizza sauce and cheese make-up unit at 40F -cheese at 39F-salad bar - potato and macaroni salad at 40F-chemicals labeled and stored properly-alcohol advisory posted as required-temperature logs in place in facility-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.*several violations were repeat violations from previous year. Failure to correct violations may result in an office hearing and possible permit suspension.
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7/9/2009 | Routine Inspection 1st | 87 |
- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Using a cup as a scoop. Only use approved scoops when handling food to ensure it's safety.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface. Vent in dough room and storage area above Walk-In cooler.
- General Comments that relate to this Inspection
Notes:-Dough Reach-In 32F.-Cold holding -Ham 34F. -Chicken 39F. -Potatoe salad 38F. -Cottage cheese 34F.-Hot holding -Pep. pizza 164F. -Combo. pizza 154F. -Haw. pizza 156F.-Reach-In 38F.-Reach-In 32F.-Wiping cloth sanitizer at 200 ppm Quat.-Dish washer sanitizer at 100 ppm chlorine.-Hand sinks properly stocked and used.-Both bathrooms properly stocked.-Walk-In 33F.
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5/8/2008 | Routine Inspection 1st | 97 |
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