Verdi Grill & Pizzeria, 1155 Us 40, Washoe County, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
No violations noted during inspection: - Hand sink clean and stocked. - Restroom clean and stocked. - Make up unit @ 40F. Wings; cheese; mushrooms all @ 40F. - Pizza make up unit out of service. All items moved to walk in fridge. - Chest freezers @ 0F. - Reach in freezer @ 0F. - Walk in fridge @ 39F. Chicken; peppers; mushrooms; cheese @ 40F. - Wings; chicken and soup cooked and cooled. Not observed but no isses noted with process as described. - Slicer clean and good cleaning procedures. - Dishwasher at 180F during final rinse cycle. - Discussed no bare hand contact with ready to eat foods rules. Facility shall implement procedures to ensure bare hands do not contact any ready to eat foods. - Discussed employee illness policy. No issues noted. Operators aware of 48 HR exculsion after vomitting or diarrhea.CFPM (list all CFPMs in facility): NoneFacility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.
- General Comments that relate to this Inspection
No violations noted during inspection: - Dairy fridge @ 38F. - Good scoop storage- All dishes washes in three compartment sink and sanitized in restaurant dishwasher. - Discussed no bare hand contact with operator. Facility shall develop procedures to ensure no bare hand contact with garnishes.
|
12/10/2015 | Routine Inspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
Facility needs a full time staff member to attend a 16-Hours Certified Food Protection Manager course within 30 days of Routine inspection (by 10/30/14).
- General Comments that relate to this Inspection
With the exception of the above the violations from previous inspection have been corrected- Cutting board has been deep cleaned and sanitized. - Microwave has been cleaned and floors under stove and fryer have been cleaned.
|
10/8/2014 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
Facility needs a full time staff member to attend a 16-Hour Certified Food Protection Manager course within 30 days.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed cutting board on prep table with deep groves and stains. All food contact surfaces must be clean and free of debris. Replace or resurface this cutting board.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed non food contact surfaces of equipment dirty. This includes inside of microwave and floors under stove and fryer. All non food contact surfaces of equipment must be clean.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Restrooms clean and stocked. Pizza station make up unit @ 38F. Pepperoni at 38F in bottom. Cheese and pepperoni @ 38 in top. Small make up unit @ 37F. Roast beef and chicken @ 40F in bottom. Cheese and onions @ 36F in top. Discussed slicer cleaning procedures. No issues noted. Walk in @ 40F. Sauce @ 42F. Sani bucket @ 50ppm Chlorine. High temp dishwasher registering @ 190F during rinse. Good food storage throughout facility. Discussed cooling procedures for wings and soups. No issues noted. Discussed employee illness policy. Facility only has two employees therefore policy is one covers for the other when sick. Ensure any employees with gastrointestinal illness (vomitting or diarrhea) do not return to work until 48 hours after symptoms have stopped.
- General Comments that relate to this Inspection
No violations noted during inspection. Hand sink clean and stocked. Restroom clean and stocked. Ice scoop storage good. Reach in units @ 40F. *Floors under ice storage bin need some attention. Rest of facility clean and well organized.
|
9/30/2014 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All items from the Opening inspection on 5/30/14 have been corrected. -Fridges have been deep cleaned. -Floor sinks have been deep cleaned. -Walls behind equipment and floors under equipment have been deep cleaned. -Hot water faucet on right side of three compartment sink tightened. OK to issue permit.
- General Comments that relate to this Inspection
All items from previous inspections have been corrected. OK to issue permit. Facility needs to obtain CFPM within 60 days (8/30/14) as current listed CFPM is now assigned to another food establishment.
|
6/30/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
All of the items from the 5/30/14 have been corrected except the following: Deep cleaning under pizza oven and under pizza cutting station. Deep clean along wall behind chest freezers. Defrost and deep clean upright freezer.
|
6/2/2014 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Opening Inspection (Change of Ownership): The following items need to be addressed prior to issuance of new permit:Repair condenser for make up unit. Unit holding @ 70F during inspection. Facility will operate out of walk-in fridge until this unit is repaired. WCHD staff will return Monday June 2nd to reinspect this unit. Deep cleaning of main oven and all pizza ovens. Deep cleaning under pizza ovens and under pizza cutting station. Repair drywall behind pizza cutting station so it is smooth and easily cleanable. Repair drywall behind freezers so it is smooth and easily cleanable. Remove and replace caulk behind hand sink and prep sink. Remove and replace caulk behind three compartment sink. Remove and replace caulk behind dishwsher drying station. Deep clean along wall behind chest freezers. Defrost and deep clean upright freezer. Resurface or replace all cutting boards.
- General Comments that relate to this Inspection
Opening Inspection (Change of Ownership): The following items need to be addressed prior to issuance of new permit: Deep clean bottom and side walls of fridges. Deep clean floor sinks. Deep clean along all walls behind equipment and all floors under equipment. Tighten hot water faucet on right side of three compartment sink.
|
5/30/2014 | Opening Inspection | 100 |
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