- [1] Thermometers provided and conspicuous
NO THERMOMETER IN PIZZA PREP REACH-IN. MUST PROVIDE THERMOMETER TO MONITOR UNIT TEMPERATURE.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
REPAIR THE DOOR BRACE ON UNIT BETWEEN BOTH DOORS. IT IS LOOSE AND MAY IMPACT A PROPER SEAL OF UNIT DOORS.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.GLOVE USE POLICY IN PLACE AND NO PROBLEMS NOTED WITH PROCESS.GOOD HOT HOLDING TEMPS - HOT DOGS 168F; PIZZA 140F.ALL UNIT TEMPS GOOD.NO PEST CONTROL ISSUES.ALL LEFTOVERS ARE DISCARDED.MUST OBTAIN A WCHD ID CARD IN 30 DAYS BY 5/30/15
|
4/29/2015 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
ICE BUILD UP IN WALK-IN FREEZER AROUND CONDENSOR; CEILING AND DOOR. HAVE UNIT SERVICED TO DETERMINE CAUSE OF ICE BUILD-UP.REPLACE TORN DOOR GASKETS TO ALL 4 DOORS OF PREP-REACHIN UNITS. TORN GASKETS DO NOT ALLOW DOORS TO PROPERLY SEAL.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.ALL FOOD PROPERLY STORED.GOOD HOT HOLDING TEMPS - HOT DOGS 157F;GOOD COLD HOLDING TEMPS - PEPPERONI 38F; SAUSAGE 37F.3-COMP SINK GOOD - USING QUAT AS SANITIZER.FACILITY HAS HAD EMPLOYEES TAKE CORPORATE CERTIFIED FOOD PROTECTION MANAGER CLASS AND STAFF HAS BROUGHT CERTIFICATES TO WCHD TO OBTAIN WCHD CERTIFICATES AND ID CARDS AND THERE IS A PROBLEM WITH THIS PROCESS. WILL LOOK INTO THIS AT OFFICE.
|
2/21/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.EMPLOYEES WEAR GLOVES.ALL FOOD PROPERLY STORED.WALK-IN REFER AND FREEZER AT PROPER TEMPS.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.
|
3/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Sliced pepperoni at 38 F; butter block at 37 F on top of regrigerated prep units.Walk-in cooler at 38 F.Walk-in freezer at 10 F.Hot dog at 202 F in warmer unit.Pizzas at 145 F and 157 F in hot holding case.Noted hand sinks stocked and functional.Noted facility to be kept clean.
|
4/12/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with vomiting and/or diarrhea are excluded for at least 48 hours after last bout of illness.Walk-in cooler at 40 f; Walk-in freezer at 0 fMake-up unit at 46 f (during lunch rush)-product temped between 37 f - 44 f. Monitor this unit to ensure it recovers quickly after lunch;Hot holding temps good-pizza at 161 f-Polish dogs at 167 f +Logs reviewed and accurateFacility overall clean and well kept.
|
1/24/2011 | Routine Inspection 1st | 100 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth. Observed berry topping being thawed in warm water.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair liquid collection in make-up refrigeration near the dough press machine.Facility shall repair handles and lids on make-up refrigeration unit.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pizza at 173 degrees; hot-dogs holding at 186 degrees.All refrigeration checked within acceptable ranges; however; water collection in make-up unit must be repaired.Refrigeration checked at 36-42 degrees; freezer at 8 degrees.Handsinks checked with sanitary towels and soap; in addition; handwashing was observed.Three-compartment sanitization checked at approximately 300ppm quatinary ammonia; sanitizer bucket was slightly LOW on sanitizer.Observed glove use during food handling*******
|
6/14/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Certified Food Protection Manager update:Diana L. BruhnM09034205/13/2014
|
6/17/2009 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager registered with Washoe County Health District within 60 days.
- General Comments that relate to this Inspection
Notes:Three-compartment sanitization procedures checked ok at >200ppm quatinary ammonia.Observed all meat cases holding within acceptable limits. Front display case at 36 degrees.All date marking codes checked good.Observed some "mold-like" substance around three-compartment sink caulking and floor area around handsink.
|
3/25/2009 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Handsinks properly stockedAll refrigeration checked good. Walk in refer 38FWalk in freezer 12FRefrigeration and food temp logs appeared complete and accuratePolish dogs 181FSanitizer ~200-400ppm quaternary ammonia
|
3/31/2008 | Routine Inspection 1st | 100 |
Restaurant representatives - add corrected or new information about Sam's Club #4768 Cafe, 4835 Kietzke Ln, Reno, NV »