- [1] Thermometers provided and conspicuous
Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Non food contact surface not maintained properly (missing handle on one reach-In and broken door seal on another reach-In). All non food contact surfaces must be maintained properly.
- [1] Single service: articles; storage; dispensing; used
Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.
- General Comments that relate to this Inspection
Notes-Two other CFPMs on staff:Maria MilitanteM11003212-23-2015Luz A. De Los SantosM1105678-4-2016No other employee has taken the test during the past year-Hand sinks properly stocked and used.-Three compartment sink ok.-Test stripes available.-Reach-In 32F.-Freezer 10F.-Reach-In 30F.-Reach-In 35F.Hot holding-Pizza 150F.Cold holding-Hamburger 39F.-Sausage 38F.-Ham 39F.-Pepperoni 38F.-Tomatoe sauce 40F.-Cheese 38F.-Wiping cloth sanitizer buckets at 100 ppm chlorine.-Mop sink ok.-All lights properly shielded.-Bathroom properly stocked.-Cutting boards ok.
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9/23/2015 | Routine Inspection 1st | 97 |
- [4] Number; convenient; accessible; designed; installed
Observed back handsink blocked by trash can; All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing. 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.Pizza prep cooler at 40 f-pepperoni 40 f-sausage 41 f-chicken 40 fSalad cooler 33 f-salami 35 fStand-up reach in cooler at 38 f-cheese 39 f-turkey 38 fStand-up two door reach in cooler in back room at 45 f. Product at 44 f. This was after lunch time. Monitor cooler to ensure it drops down to 40 f or less. If it does not; adjust temperature down in order to maintain food at 40 f or below at all timesNo raw product - all precookedNo cooling occurs at facilityPizza hot holding at 142 fSanitizer bucket at 100 ppm chlorineDicussed wash; rinse; sanitize procedures - good.Chlorine test strips on siteMop sink is very difficult to access due to double door refer unit. Do NOT dump mop water outside as it must be disposed of in the sanitary sewer. Mop sink must be accessible for use. Facility needs to look into rearranging this area or provide a smaller cooler in order to make mop sink accessible.
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9/19/2014 | Routine Inspection 1st | 96 |
- [1] In-use food; ice dispensing utensils properly stored
FOUND PIZZA TONGS STORED ON COUNTER UNDERNEATH PIZZA HOT HOLDING UNIT. MUST STORE IN-USE UTENSILS IN OR ON A CLEANABLE SURFACE TO REDUCE THE RISK OF CONTAMINATION. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINK AVAILABLE AND STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - ALL WITHIN REGULATIONS.ALL FOOD PROPERLY STORED.NO PEST CONTROL ISSUES.NO EMPLOYEE HEALTH ISSUES.3-COMP SINK GOOD.RESTROOMS AVAILABLE; CLEAN AND STOCKED.
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11/26/2013 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Facility shall store pizza dough in food grade containers instead of plastic garbage bags; plastic garbage bags that are non-food grade may impart chemicals into the food.(correction on-site)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back handsink without sanitary towels; facility shall maintain sanitary towels at all times for effective handwashing. (please keep all items out of handsink (maintain clear) for handwashing only)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; pizza oven at 167F; pizzas holding at 136-144F.Cold-holding checked good; tomatoes at 36F; artichokes at 37F; cooked chicken breast at 38F; feta cheese at 43F.Three-compartment sanitization procedures checked good; sanitizer levels at 200ppm chlorine (try not to go over 100ppm chlorine)All refrigeration and freezer temperatures checked within regulation.Restroom stocked with sanitary towels and soap; observed handwashing and glove use. (good)****
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8/21/2012 | Routine Inspection 1st | 96 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed ham and turkey being thawed at room temperature; reviewed proper thawing.(correction on-site)
- [1] Non-food contact surfaces of equipment and utensils clean
Observed microwave with food debris; facility shall clean and sanitize microwave. (microwave must be NSF commercial)
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed main (front) handsink without sanitary towels; keep handsinks stocked with soap and sanitary towels at all times for effective handwashing.(correction on-site)
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Cold-holding at make-up pizza refrigeration units checked good; sausage at 42 degrees; tomatoes at 43 degrees; ham at 41 degrees; chicken at 42 degrees.Hot-holding checked good; pizza holding at 138 degrees.Observed proper three-compartment sanitization procedures; chlorine checked at 50-100ppm.note: Please ensure Certified Food Protection Manager ensures basic food safety procedures such as handwashing; stocking handsinks; and proper thawing procedures. Certified Food Protection Managers must have active Managerial Control.
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7/27/2011 | Routine Inspection 1st | 95 |
- [3] CFPM or person in charge present; certificates posted as required
Facility must have a Certified Food Protection Manager in place within 30 days. This was discussed on opening inspection (5/06/2010)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall repair beer refrigeration unit to eliminate water collection; water collection may harbor microorganisms.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed soap dispenser on front line empty and damaged; facility must replace soap dispenser for effective handwashing.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:This is a follow-up routine inspection due to recent change of ownership/opening. (restaurant opened early May)Recommend one additional sanitizer bucket on front food preparation line.Recommend less food products in refrigeration to increase air circulation around food products. Reach-in unit near Pepsi machine too full******Cold-holding checked good; tomatoes at 43 degrees; gorgonzola cheese at 36 degrees; sausage at 41 degrees.Pizza hot-holding at 143 degrees; hot case checked at 174 degrees.All refrigeration reach-in cases holding below 40 degrees; large two door reach-in unit checked at 37 degrees.
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7/27/2010 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Opening Reinspection:Facility is ok to operate as a (risk category 3) pizza restaurant. All corrections from 5/6/2010 complete except Certified Food Protection Manager requirement.Facility has Manager enrolled in an approved Certified Food Protection Manager course. This requirement must be complete by 7/6/2010.SBaldwin#704 will fill out a facility action sheet changing business location to 3600 Warren Way. (address listed on the application is the home address)
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5/12/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Facility is ok to operate with the following conditions:Facility must have a Certified Food Protection Manager Registered with Washoe County Health District within (60) days.Facility will be assigned a (risk category 3) restaurant.Facility must install a soap dispenser and sanitary towel dispenser at front handsink.Facility must re-surface/replace cutting boards.Facility shall clean and sanitize all surfaces with 50-100ppm chlorine.Facility shall obtain chemical test kits to monitor sanitizer levels.Facility shall post handwashing signs.(re-inspection on 5/12/2010)
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5/6/2010 | Opening Inspection | 100 |
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