Blind Onion Pizza & Pub Llc, 295 Los Altos Pkwy, Sparks, NV - inspection findings and violations

Business Info

Name: BLIND ONION PIZZA & PUB LLC
Address: 295 Los Altos Pkwy, Sparks, NV
Total inspections: 5
Last inspection: 6/18/2015

Score
99

Restaurant representatives - add corrected or new information about Blind Onion Pizza & Pub Llc, 295 Los Altos Pkwy, Sparks, NV »

Inspection findings	Inspection date	Type	Score
[1] Non-food contact surfaces: designed; constructed; maintained; installed; located -Thermometer in the reach in freezer at 52F. Inspector thermocouple placed in freezer at 50F. Chicken breasts 33F; delivered today. Basil Pesto 27F; delivered Monday. Otter Pops were liquid. Second temperature reading takin 10 minutes later at 61F.Operator moved all product to walk in cooler. Product was dated with today's date. Per operator facility goes through the product at least twice a week and all product will be used this week.Ensure freezer is working properly within 7 days; 06/25/15; to protect food products during storage. General Comments that relate to this Inspection Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Observed good hand washing.-Salad make up unit at 38F. Tomato 39F; Chicken 40F; Peppers 38F-Pizza make up unit at 38F. Tomato 40F; Pizza sauce 44F; Cheese 42F; Ham 42F; Sausage 37F; Chicken 38F; Peppers 37F; Chicken wings 40F.-Walk in cooler at 37F. Onion 41F; Peppers 41F; Pineapple 42F; Sausage 40F.-Walk in cooler clean and organized. Lights shielded. Food protected and dated.-Ice machine clean. Scoop storage good.-Dishwasher at 100 ppm Chlorine. Test strips available.-Sanitizer buckets at 300 ppm Quat.-Food contact surfaces clean.*Recommend resurfacing or getting a new cutting board for the salad make up uint within the next 6 months to keep surfaces smooth and easily cleanable.-Facility clean and organized.-Restrooms clean and stocked.-No signs of pests or vermin. General Comments that relate to this Inspection Notes: No violations observed during the inspection.-Discussed hand washing policy and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Customer ice good. Good scoop storage.-Reach in cooler at 40F.-Spray nozzle good and storage clean.-Floors clean.-Dishes are cleaned in the restaurant kitchen.-Sanitizer at 300 ppm Quat.-No signs of pests or vermin.	6/18/2015	Routine Inspection 1st	99
[2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Observed no soap at bar handsink. Provide soap to ensure proper handwashing. Corrected on site. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle [5] Necessary toxic items properly stored; labeled; used Observed three unlabled chemical bottles. Ensure all chemicals not in their original bottles are labeled with their contents to prevent misuse. Corrected on site. [5] Necessary toxic items properly stored; labeled; used 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 39 f-turkey 39 f-pepperoni 38 fReach in prep unit at 38 f-sausage 38 f-chicken 37 f-canadian bacon 37 fSalad prep unit at 39 f-chicken 37 fAll meat products are precooked. No cooling of food product occurs at facility.Sanitizer bucket at 50 ppm chlorine.Sanitizer spray bottles at 200 ppm quat.Chlorine sanitizer in dishwasher at 100 ppm. Test strips available.Quat sanitizer in three compartment sink at 400 ppm. Test strips available.Change burnt out light bulb in hoodMen's restroom stall corner/toilet could use some cleaning General Comments that relate to this Inspection Notes: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.Cooler at 30 fBarware washed in kitchen.Chlorine sanitizer in dishwasher at 100 ppm. Test strips available.Quat sanitizer in three compatment sink at 400 ppm. Test strips available.	5/8/2014	Routine Inspection 1st	93
[1] Wiping clothes: clean; use restricted No sanitizer in sanitizer bucket. Ensure sanitizer is maintained at 200 -400 ppm. Corrected on site. General Comments that relate to this Inspection No violations noted.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 28 f-pork 33 f-turkey 35 f-sausage 32 fPrep unit at 41 f-pepperoni 41 f-chicken 40 fSalad unit at 36 fDiscussed final cook temp for chicken wings. Wings are precooked. Cook checks final temps. Ensure final cook temp reaches 140 f.Sanitizer buckets at 200-400 ppm.Facility utilizes three compartment sink and dishwasher to double wash; rinse; and sanitize. Quat sanitizer in three comp sink at 200 ppm. Chlorine sanitizer in dishwasher at 100 ppm. (Obtain chlorine test strips).Recommend taking and recording temperatures at least twice a day (am and pm).Recommend doing some cleaning in hard to reach areas behind/under equipment. General Comments that relate to this Inspection Notes:Restrooms and handsinks 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.Bar ware washed in kitchen except on busy days. Three comp. sink at 200 ppm quat and dishwasher at 100 ppm chlorine.	5/17/2013	Routine Inspection 1st	99
[2] Food protected during storage; preparation; display; service; transportation Noted one box of sliced mushrooms in reach-in refrigerator and two boxes in walk-in refrigerator covered with cloth towles. Cloth towels are not allowed to be in direct contact with foods as these may impart chemicals from laundering process to foods. Cloth towels removed from boxes at this time. Manger will start using disposable paper towels to cover mushrooms from now on. [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents Noted in-use pizza cutters and other utensils being stored on cardoard liners on shelves at two prep stations. Food utnesils may only be stored on surfaces that are clean and sanitized to prevent potential contamination of utensils from surfaces that can not be cleaned and sanitized. Ok to keep cardboard liners made of new pizza boxes and keep utenils on plastic trays kept on top of cardboard and replace carboard routinely; item corrected at this time. General Comments that relate to this Inspection Temperatures taken on top and inside of two refrigerated prep units: sliced pepperoni 41 F; sliced salami 41 F; sliced canadian bacon 38 F; cream sauce 37 F; slicecd turkey 41 F; grilled chicken strips 40 F; sliced salami 40 F.Walk-in cooler temperature registered at 35 F in one thermometer and 46 F in other two thermometers in cooler. Product temperatures checked between 43 F and 45 F in walk-in cooler. Adjust thermostat to keep product temperatures at 40 F or less. Thermostat was lowered and temperature going down at this time.Noted hand sinks in prep areas and in restroom stocked and functional.Dishwasher checked at 125 F and 100 ppm chlorine concentration.Quats sanitizer checked at 300 ppm concentration in 3-compartment sink and sanitizer bucket with wiping cloth.Freezer unit at 0 F. General Comments that relate to this Inspection Noted hand sink stocked nad functional.Bar refrigerator with dairy products at 38 F.	5/31/2012	Routine Inspection 1st	96
General Comments that relate to this Inspection Ok to issue permit to operate.Refrigerator operating at less than 40 F.Noted bar hand sink stocked and functional.Risk category 1 assigned. No Certified Food Protection Manager required for bar permit.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of bar service.Alcohol warning must be kept posted conspicuously to patrons as required.Plans to open on 2/25/2012 SECTION XVI: GENERAL COMMENTS Ok to issue permit to operate.All refrigerated equipment operating at less than 40 F.Noted hand sinks in all prep areas and in restrooms stocked and functional.Risk category 3 assigned. Must have minimum of one Certified Food Protection Manager on staf full time.Clean and sanitize all work surfaces; food contact surfaces of equipment and utensils prior to start of food prep activities.Plans to open on 2/25/2012	2/23/2012	Opening Inspection	100

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