- [2] Food protected during storage; preparation; display; service; transportation
Observed raw beef stored above frosted mugs in one door freezer. Store all raw cuts of meat below ready to eat foods and frosted mugs that will be used for ready to drink beverages.
- [1] Thermometers provided and conspicuous
Facility shall acquire a bi-metallic thermometer or a digital thermometer to monitor proper temperatures of food. Chicken wings shall be temped to final cook temperature of at least 165 F. Chicken wings were noted at 200 F; final cook temperature with health inspector thermocouple.
- [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 ledge under ice machine lid dirty with visible food debris buildup. Do clean the ice machine lid to prevent possible cross contamination of the ice.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Observed no paper towels in women's restroom.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Ground sausage @ 38 F; sliced ham @ 38 F; ranch dressing inside 3 door makeup unit @ 42 F; pizza sauce @ 41 F and mozzerella cheese @ 43 F. Thermostat on makeup unit recorded at 44 F. Operator adjusted thermostat lower at time of inspection. Do monitor temperatures of potentially hazardous foods to be cold holding at 40 F or lower.Proper storage of ice scoop and scoops used for dry ingrediants. Walk in recorded at 40 F; deep freezer recorded at -10 F and upright freezer @ 10 F. All food observed frozen in freezer units. Chemicals properly stored and labeled. Dairy dates observed current.CFPM/operator knows when to report a food borne illness to health district. * Do keep lid to dumpster closed when not in use. *
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2/19/2015 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 3-11-14) have been corrected.
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3/18/2014 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
1) No thermometer in the chest freezer - Install. (corrected on-site).1) No thermometer in the stand up freezer - Install. (corrected on-site).
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
1) Install a minimun height 12" splash guard between the 3-compartment sink and the food preparation sink OR separate the two sinks by a minimum of 12".2) The flour container is not NSF listed (no certification mark). Either purchase a NSF listed container or line the bin with a food grade bag so that the flour is not in direct contact with non-food grade plastic.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean the accumulation of grease and food debris along the sides of the fryers and on the floor under the fryers.
- [1] Installed; maintained
1) The hand sink is directly connected to sewer via an extension of pvc which is gasketed and sealed to the floor sink outlet drain (cross-connection). Remove/cut the PVC in order to prevent any direct connection between the sink drain line and the sewer line at the floor sink.2) The cold water faucet on the mop sink is not working - Repair or replace.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Install a coverd trash can in the women's restroom for sanitary napkin disposal.
- [1] Lighting provided as required; fixtures shielded
Replaced the burned out light in the pizza dough prep room. (corrected on-site).
- [5] Necessary toxic items properly stored; labeled; used
- General Comments that relate to this Inspection
OBSERVATIONS; RECOMMENDATIONS AND REQUIREMENTS:- Ensure that employee drinks and foods are segregated from consumer items (store below in a designated container).- Ensure that raw foods are stored below any ready to eat (RTE) foods (e.g. store raw eggs below RTE foods in the walk-in cooler).- Continue repair of celing in the dish room due to the roof leak (i.e. replace missing ceiling light fixture; patch and paint as necessary).- Label the salt and sugar containers rather than the lids to prevent misuse (lids are easily switched between containers).- Two spray bottles were found unlabeled under the bar sink in the dish room (one soapy water and one all purpose cleaner). Label or discard to prevent misuse. (Corrected on-site).All temperatures observed were at or near regulation (Sausage 40F; 3-door pizza make refrigerator 42F; one-door reach in refrigerator next to fryer 37F; walk-in cooler 40F). Restrooms were stocked and operational.
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3/11/2014 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionFacility spotlessHand sink stockedMake up unit @ 40F-sauce @ 38F-meats @ 38F - 40FWalk in @ 40F-raw product stored underneath ready to eat products-thermometer in placeDough room and mixer cleanRestrooms stocked and cleanChemical storage separateIce scoops stored correctlyIce machine cleanThree compartment sink set up ok-not observed; process explained and adequate-test strips availableFreezers ok
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7/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Freezer 0 f. All food products frozen.Walk in cooler @ 40 f. Pepperoni 38 f; Cheese 38 f.Reach in cooler (Pizza Make up area): Pepperoni 39 f; Sausage 39 f; Ham 39 f; Cheese 39 f.Hood/ Fyrer Area clean and well maintained. Dough room clean and well maintained. Scoop and utensil clean.Mixer clean.Prep areas clean.Knives; cookware clean and stored properly.Can food products in good condition and have current dates.Ice machine and bin clean. Scoops stored properly.Handsink stocked properly and accessible.3 compartment sinks operational - no leaks. Prep sink operational no leaks.
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5/16/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in cooler @ 40 f. Pepperoni 38 f; Chicken wings stored properly.Reach cooler/Pizza Make up unit: Pepperoni 38 f; Ham 38 f; Sausage 38 f; Cheese 38 f; Tomatoes 38 f. Small reach in cooler @ 40 f. Chicken wings 38 f. Freezer @ 0 f. All prodcuts frozen. Dough room clean. Equipment clean; All food products stored in food grade containers; Prep areas clean.Handsinks stocked properly and accessible.Knives and storage clean.Can opener clean.Ice machine & bins clean and scoops stored properly.Hood area/ pizza oven/ fryers clean.3 compartment sink operationals and no leaks. Dry storage clean. All food products stored properly. Dates current.Bathrooms clean.Customer area clean and well maintained.
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9/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 40 f. All food stored properly.Reach in @ 40 f. Pepperoni 40 f; Candian Ham 40 f; Pineapple 40 f; Sausage 40 f.Freezer 0 f; All food products frozen.Ice bin and machine clean and scoops stored properly.Meat slicer; Dough prep area; doughmaker; Knives and utensil storage clean. Oven; fryer and hood area clean.Handsink stocked properly w/ soap and p-towels.Dry storage clean and organized. All food products stored properly. All can products in good condition and have current dates.All chemicals stored in separate location away from food products.Bathrooms clean and stocked.All construction in facility in good condition.
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4/12/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Handsink stocked properly.Walk in 38 f. All food stored properly. Pepperoni 39 f. Chix Wings 39 f. Pizza makeup unit @ 38 f. Pepperoni 38 f; Ham 38 f. Cheese 38 f.Counters; floors clean.Ice machine and bins clean; scoops stored properly.Flour bins scoops stored properly.Dry storage clean.Bathrooms clean and stocked.
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11/3/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility very cleanMake up unit @ 38FWalk in @ 40FProduct stored correctly - raw under ready to eatDiscussed proper concentration of sanitizer for glasses with operator
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2/13/2008 | Routine Inspection 1st | 100 |
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