- General Comments that relate to this Inspection
All items from the previous inspection (2/5/15) have been corrected. -Refer units (prep and display) have been repaired and are operating at the proper temperature range; thermometers available -No food storage issues noted -Improved cleaning noted throughout facility -All food product measured in walk-in and prep refer within proper rangePlease ensure that routine cleaning is maintained throughout
|
2/19/2015 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Several food bins in the walk-in cooler are uncovered. All food must be covered during storage; except during the cooling process. Ensure that uncovered food product is covered.
- [2] Handling of food; ice; minimized
A small plastic cup was being used to scoop ingredients (i.e. flour; sugar; etc.). A handled scoop must be used to minimize hand contact with food product. Corrected at this time.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Display refer and prep refer by oven are currently down. Ensure that each unit is repaired/maintained to be used as intended. The inside of the veggie/salad prep refer has food debris and cardboard on shelving unit. Remove food debris/cardboard and clean all surfaces throughout.
- General Comments that relate to this Inspection
Handsink stocked and available; bleach in 3-comp @ 50ppm - test strips availableOperator notes that nearly all food in the facility is prepped daily -many items (cheese; pasta; sauce) temped around 55; refer temp @ 39 -items were prepped and used during the lunch rush within the last 1-2 hours -operator was familar with the cooling process and proper cold holding temps; uses a cold water bath to cool productPizza kept on display in display refer/counter until heated when ordered; product is discarded after 2 hours
|
2/6/2015 | Routine Inspection 1st | 95 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No bleach test strips were available to test sanitizer concentrations. Bleach was measured in the 3-comp sink at 200ppm. Solution was diluded to proper levels at this time.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Multiple surfaces were found to be in need of cleaning (i.e. white dough bins; door handles; accumulation at base of cooking equipment) and general clutter was noted on top of a prep refer and in the rear area of the store. Perform general cleaning throughout to prevent potential areas for contaminant growth/accumulation.
- General Comments that relate to this Inspection
-Handsinks stocked; restrooms clean and stocked-Prep refer at 40; cheese 41; pepperoni 38-Walk-in refer at 35; sausage 35; beef 34; chicken 33 -2-3 food containers were not covered during storage- be sure to cover containers during storage except during cooling-Discussed cooling procedures-ok-Product display refer at 30-1-2 pizzas held at room temp near display refer; product reheated in oven when ordered and any unsold product after 2 hours is discarded
|
3/4/2014 | Routine Inspection 1st | 97 |
- [1] Thermometers provided and conspicuous
Unable to locate thermometers in prep unit. Provide thermometers to help monitor temperatures. Corrected on site.
- [1] Wiping clothes: clean; use restricted
No sanitizer in sanitizer bucket. Ensure sanitizer buckets maintain 50 -100 ppm chlorine. Recommend changing at least every two hours. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-meatballs 35 f-chicken breast 34 fPrep unit temps ok-sausage 37 fObserved good food storage. (Remember to cover product when not actively in use. Also; do not cover if cooling).Discussed cooling procedures - good.Discussed wash; rinse; sanitize procedures - good. Sanitizer in 3 comp sink at 100 ppm chlorine.Recommend doing a little organizing on back shelves.
|
9/26/2013 | Routine Inspection 1st | 98 |
- [2] Potentially hazardous food properly thawed
Noted one bowl with raw semifrozen chicken breasts being thawed in standing water in sink. Raw meats must be thawed under cold running water. Faucet opened at this time to keep chicken breasts under running water while submerged in water. Corrected on site.
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated units: shredded cheese 37 F; sliced pepperoni 37 F; sliced ham 40 F; ranch dressing prepared on site 35 F.Temperatures taken inside walk-in cooler: pre-baked cheese pizza 38 F; meat balls 37 F; cooked spaghetti noodles 36 F.Pizzas in refrigerated display case at 45 F.Two pizzas held at room temperature; time log being kept to track time spent at room temperature as required on previous inspection. Portions not sold are discarded at end of 2 hours.Noted hand sinks in prep areas and in restrroom stocked and functional.Observed proper hand washing practices of staff.Chlorine concentration in sanitizing solution checked at 100 ppm i n the 3-compartment sink.Employee health policy discussed. Ensure that staff with symptoms that require exclusion be excluded from the facility for required exclusion time frames.
|
2/8/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Pizzas in refrigerated dispaly case checked at 40 F to 42 F; except tha one pizza was at 55 F and another pizza at 60 F because they were cooked and placed in refrigerated case 1.5 hours before.Pizzas held at room temperature did not have time recorded; per operator time is usually being recorded. Advised operator to keep time records daily or it will cause a 5 point deduction on future inspections. Pizzas had been 2 hours or less at room temperature and were vouluntarily discarded at this time. Retain time logs for 2 months from now on.Walk-in cooler at 36 F. meat balls 35 F; salami 35 F; prosciutto 40 F in walk-in cooler.Noted hand sinks in front and back prep areas and in restroom stocked and functional.Chlorine concentration at 50 ppm in 3-compartment sink and at 100 ppm in sanitizer bucket with wiping cloth.Noted some flattened cardboard boxes and one trash bag and a light amount of trash in dumpster enclosure. Trash bag was from other adjacent facility. Ensure that boxes are placed in dumpster daily and trash bags at the time they are disposed of; and ensure that this area is cleaned frequently to keep it clean.Grease bin was recently removed from dumpeter enclosure; owner to follow-up with property mangement to have grease bin returned to dispose of greae. Used rease being kept in sealed conatiners in establishment at this time.
|
3/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Walk-in cooler and all refrigerated and freezer units operating at proper temperatures.Clean and sanitize all work surfaces food contact surfaces of equipment and utensils prior to food prep activities.Operator will have writen HACCP procedures for pizza pie that will be at room temperature. WIll have two pizzas at room temperature and will be discarded if not sold after 2 hours. time at room temperature will be written on log.Temperature log of cooked and cooled pizza and oither foods will be maintained.Risk category 3 assigned. Facility already has one Certified Food Protection Manager on staff. Facility requires at least one CFPM on staff full time. Facility in compliance with this requirement as of this day
|
1/5/2011 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about True Ny Pizza Co, 2888 Vista Blvd, Sparks, NV »