- [1] Thermometers provided and conspicuous
Thermometers missing in make up unit.Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed spatula used to serve pizza stored at room temperature. In use utensils stored at room temperature must be washed; rinsed and sanitized at least every 4 hours to prevent bacterial growth. Institute time marking system to ensure spatulas are routinely changed.
- General Comments that relate to this Inspection
Notes:This facility serves pizzas; wings; burritos; fries and gelato.CFPM certificate expires this year. Please renew the CFPM certificate.-hand sink stocked; observed good employee handwashing-gloves in use - discussed proper glove use with no issues noted-wings are precooked and deep fried; burrito meat is made in main kitchen. No cooling of left overs is done.-pizzas are made and kept for 15 minutes; then discarded; hot holding pizza at 135F; pizza may be kept at 135F or above or time may be used as a public health control. If time is used to ensure that pizzas are not kept for more than 4 hours; the time must be documented.-all dishes are done in the main kitchen-cold holding units checked at 43F and below. Monitor make up unit to ensure food is kept at 40F or below. Recommend using lids for pans when not in use to minimize cold air loss.-ice machine clean; scoop properly stored-dipper well installed-food stored properly-chemicals labeled and properly stored-date marking system in place; discussed first in; first out with no issues noted.-regular pest control by Ecolab - no pest issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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3/24/2015 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
No violations noted at time of inspection. General Notes:-hand sink stocked-gloves in use for ready-to-eat food preparation/service-make-up unit at 38F -pepperoni; cheese; deli meats; chicken salad 38F to 41F-reach-in at 40F -deli meats and cheeses 38F to 40F-display reach-in at 38F-hot holding: steam table: -chili; soups; meat sauce 168F to 185F-hot holding unit: meat balls; hot dogs; 135F to 143F-dairy reach-in at 40F-product dates current-containers labeled and dated-discussed date marking procedures with no problems noted-food and single service items stored 6" above ground-chemicals labeled and stored properly-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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3/11/2014 | Routine Inspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
030) Potentially hazardous food found out of temperature. Beef inside unit checked at 110F - per operator; beef holding for less than 2 hours - product re-heated to 165F - corrected
- [4] Facilities to maintain product temperature
- General Comments that relate to this Inspection
General Notes:-hand sink stocked-hot holding: -beans; chicken; soup; hot dogs 145F-170F-reach-ins all less than 40F -cheese; deli meats 38F-42F-food and single service items stored properly-chemicals labeled and stored properly-wiping cloth sanitizer buckets at 200 ppm qua-discussed employee health policies. Ensure ill employees with gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of illness and 48 hours after symptoms stop.
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7/18/2013 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:Reach in cooler temps @ 40 f. Deli meat 39 f; Cheese 39 f; Tomatoes 40 f; Leafy greens 38 f. Large refrigerator @ 40 f. Cheese 38 f. Steam Tables: Shredded Chicken 170 f; Beans 160 f; Meatballs 168 f. Serving utensils clean and stored properly. Equipment and handles clean. Meatslicer clean and well maintained. Ice bin covered and clean. Scoop stored properly. Handsink stocked and accessible. Prep areas; floors; and counters clean and well maintained.**Observed proper food preparation onsite.
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9/7/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Reach in cooler @ 40 f. Whipped cream; smoothie mix; milk all have current dates; Pepperoni 38 f; Turkey 38 f; Ham 38 f. Large Refrigerator: hot dogs 38 f; Cheese 38 f; Veggies 38 f. Hot holding: Hot dogs 160 f; Soup 168 f; Shredded Chicken 170 f. Handsink stocked properly w/ soap and p-towels. Ice bin clean and scoop stored properly. Pizza oven area clean. Cabinets; shelving; counters; walls; and floors very clean.
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9/30/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All violations corrected at time of reinspection. Thank you.Cold holding food temped under < 40 F. No PHF found out of temperature. Reviewed temp. time logs for proper completion. Reviewed directions on calibrating bimetallic stem thermometers.
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7/23/2010 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed chicken salad at 53 F. Upon determination; chicken had been out of temp. for longer than 4 hours.030) Potentially hazardous food found out of temperature. Ensure all cold foods maintain 40 degrees F or less and hot foods maintain 140 degrees F or more to prevent bacteria growth.* Chicken salad voluntarily discarded.
- General Comments that relate to this Inspection
Reach in reefers recorded @ 32 - 34 F.All use by dates current.Food properly stored.Observed good handwashing.Proper scoop storage.All hot holding foods temped above 140 F.A reinspection is required to validate temp. logs and proper cold holding temps.
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7/20/2010 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Notes:Hot holding temps. recorded:Hot dogs @ 180 F; chicken taco meat @ 197 F; shredded beef @ 200 F; ground beef taco meat @ 197 F. All cold holding temps. checked OK. Dipper well functional and handsinks properly stocked. Observed good scoop storage for food products. Chemicals properly labeled and stored. Sanitizer at bucket @ 100 ppm.Please have executive chef Dean McHenry acquire Washoe County CFPM. Bring picture id; passing test results and $24.00 to 1001 East Ninth St.
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3/6/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during inspection:Notes:Reach in units @ 38 f; All dairy products have current dates.Hot holding: Hot dogs 168 f; Chicken 168 f; Shredded beef 168 f.Sani bucket @ 300ppmAll handsinks accessible and stocked properly w p-towels and soap.Floors and counters clean.
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10/23/2008 | Routine Inspection 1st | 100 |
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