- General Comments that relate to this Inspection
Individual pizzas in hot case held for 20 minutes only; time marked on boxes.Hot dog at 177 F in warmer unit. holding time for hot dogs is 3 hours.Walk-in cooler 36 F.Walk-in freezer at -12 F.High temperature dish washer checked at 150 F on wash and 186 F on final rinse.Quat sanitizer checked at 300 ppm concentration in 3-comaprtment sink.Noted hand sinks stocked and functional.Noted food prep area to be kept clean.CFPM obtained national certificate; issue date 2/20/2015. CFPM must apply for WCHD's certificate by 4/21/2015.
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4/14/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Precooked egg omelet 41 F; shredded cheese 41 F sliced pepperoni 37 in refrigerated units.Hot dog 150 F on roller grill; hot dogs held for not more than 4 hours; food in hot case held for not more than 20 minutes; case at 170 F.Walk-in cooler at 40 F; walk-in freezer at 0 F.High temp dish machine at 148 F on wash and 180 F on final rinse.Quats sanitizer at 200 ppm concentration in 3-compartment sink.Time and temperature logs filled out daily; sanitizer level checked and recorded daily.Noted hand sinks stocked and functional in all areas.Facility noted to be clean in general. Ensure to clean floor along wall base under drink counter on scheduled basis to prevent dirt build-up.
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4/15/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Snack bar manager has obtained the WCHD certificate; #M130549 expires 7/24/2018. WCHD certificate has been posted in the establishment.
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9/6/2013 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Two staff have completed a certification class and been issued the National Registry of Food Safety Professionals' certificate. Staff must apply for WCHD's certificate at the Health Department office to meet the certificate requirement by 6/20/2013.
- General Comments that relate to this Inspection
Other item noted on the previous routine inspection conducted on 3/22/2013 has been corrected. Ensure to clean floor under beverage counter frequently to prevent debris build-up.
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6/18/2013 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
The CFPMs thatt were on staff no longer work in establishment. No CFPM on staff more than 60 days. Two staff are signed up to take a certification class starting on 5/24/13; ensure that instructor of class is approved by WCHD. Follow-up on this requirment to be conducted by 6/17/2013 to verify it has been met;
- [1] Installed; maintained
Noted water pooling due to leak unnder counter for soda dispenser. Leak to be reported for repairs today. Also clean the floor in this area to rid of debris build-up.
- General Comments that relate to this Inspection
Hot dogs checked att 157 F and 158 F on grill.Walk-in cooler at 34 F. Walk-in freezer at 8 F.Noted all hand sinks stocked and functional.Quats concentration checked at 200 ppm in sanitizing solution in 3-compartment sink.DIsh washer temperature readings at150 F on wash and 180 F on final rinse.Noted good hand washing practices of employees.Facility noted to be kept clean in all areas.
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3/22/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- All product and refrigeration temperatures observed were at or near regulation (reach-in coolers 38F; 34F; 38F; walk-in cooler 36F; freezer 4F; hot dogs 127F-138F with a maximum hold time of 4 hours (logs provided with times)). Pizza hot held for a maximum of 20 minutes with logs provided. Ensure that hot held food continues to be held at 140F or hotter or no longer than 4 hours (with documentation) outside of temperature control.- Dish machine tested and observed final rinse to be 187F at the jacket (minimum 180F required at the jacket and 162F at the dish).- Sanitizer water tested 200ppm with test strips available (200ppm required for quat ammonia or per labeled instructions).- The front counter hand sink is slow draining. Repair.- The overhead fluorescent lighting in the walk-in freezer is dim. Most likely due to bulbs that are not designed for use in cold environments. When possible obtain low temperature rated bulbs in order to maintain sufficient light levels in the walk-in freezer for stocking and sanitary maintenance.
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3/7/2012 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. Obtain within 60 days (by 7-17-2011). You may be able to obtain reciprocity if the course you took meets or exceeds Washoe County minimum 16 hour standards. Please call the main office at 328-2434 to inquire about reciprocity.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace the non-NSF shelf under the soda machine carbonater with something that is NSF listed or equivalent (non-absorbent; smooth and easily cleanable).
- General Comments that relate to this Inspection
Violations listed on the previous inspection (dated 5-10-2011) have been corrected except for those relisted above.
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5/17/2011 | Routine Reinspection 1st | 96 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection. The Washoe County certificate was not available and not posted for the current manager. Remove the certificate of the manager who has left and replace with the current manager certificate or a copy.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Seal or paint the raw wood support piece under the soda machine carbonator pump so that the finished surface is non-absorbent; smooth and easily cleanable.
- [1] Installed; maintained
The water valve(s) on the left hand faucet of the 3-compartment sink do not fully turn off the water therefore tempering the water is not possible. Repair or replace the stuck valves.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- Hot dogs no longer have to be initially cooked to 165F when removed from the commercial package. You may heat and hold to 140F. You may used time as a control if the product is not held at 140F or higher. When using time as a control; the time must be recorded somewhere so employees know exactly when to discard product. Do not hold any product longer than 4 hours. Tested 141F at the time of inspection.- All temperatures observed were at or near regulation (e.g. dish machine 184F on sanitizing rinse; walk-in 38F; walk-in freezer 6F; reach-in 34F)- Sanitizer water tested 300ppm quat in the sink and spray bottle.- Observed good employee hygiene.
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5/10/2011 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stockedDiscussed importance of employee hygiene/handwashingEnsure all food handlers ill with vomiting and/or diarrhea are excluded for at least 48 hours after symptoms ceaseAll refers below 40 f-turkey at 39 f; egg 36 f; cheese 35 f; chicken 37 fHigh temp dishwasher sanitizing at 182 fQuat sanitizer at 200 ppm. Test strips on site. Make sure staff sets up and utilizes sanitizer buckets.
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5/20/2010 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Certificates on wall are not from a Washoe County Health District approved instructor course. Will need to have employees sign up and take an Washoe County Health District approved instructor Serv Safe course. This course will need to be taken and completed w/in 60 days from today's date (07/17/09). Needs to be completed by 09/17/09.***Once Serv safe course is completed will need to bring serv safe certificate w/ test score attached to Washoe County Health District and apply for and receive WC-CFPM card***If serv safe course is not completed and Target does not have a Certified Food Protection Manager for the permited snack bar w/in the 60 days given - further enforcement action will be taken on the permited snack bar facility.
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7/17/2009 | Routine Reinspection 1st | 97 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f. All food properly stored. Pepperoni 36 f; Sausage 36 f. Reach in makeup units @ 38 f. Hot dogs @ 38 f.Hot holding: Hot dogs are cooked to 165 f. then Hot Held above 140 f. Observed all hot dogs @ 158 to 165 f.Handsinks stocked and accessible.All counters and floors clean. Will check into approved CFPM course for Target.
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6/30/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:James Prentice visited WC to acquire WC CFPM certificate on 04/03/08; environmentalist will verify database.1) All violations from previous inspection corrected. Thank you.2) All handsinks properly stocked.3) Observed good handwashing.
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4/4/2008 | Routine Inspection 2nd | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
OBSERVED MILK AND CHICKEN SALAD EXPIRED. OPERATOR VOLUNTARILY DISCARDED BOTH PRODUCTS.
- [3] CFPM or person in charge present; certificates posted as required
ACQUIRE WASHOE COUNTY CFPM CERTIFICATE BY 04/04/08.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
OBSERVED DOORS (INTERIOR) TO REACH IN UNITS (UNDER HOT DOG COOKER) DIRTY. CLEAN DOORS TO PREVENT POSSIBLE CROSS-CONTAMINATION.
- [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.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
OBSERVED FLOORS UNDERNEATH PREP UNITS AND DRY STORAGE DIRTY. CLEAN FLOORS OF ALL DEBRIS TO PREVENT POSSIBLE CROSS CONTAMINATION.
- General Comments that relate to this Inspection
HOT DOG FINAL COOK TEMP. 150 F.SANITIZER SPRAY BOTTLES AND 3 COMPARTMENT SINK USING QUATERNARY AMMONIA AT LEVELS 200-300 PPM.REVIEWED EMPLOYEE SICK POLICY AND HANDWASHING PROCEDURES WITH OPERATOR.OBSERVED GOOD HANDWASHING-GREAT JOB!WALK IN REEFER @ 32 F; WALK IN FREEZER @ 0 F.
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3/31/2008 | Routine Inspection 1st | 90 |
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