- [5] Hands washed and cleaned; good hygienic practices
-Observed an employee return from break and begin preparing pizzas without washing hands. Ensure employees wash hands when returning from breaks; from using the restroom and inbetween tasks to reduce the spread of bacteria and viruses.-Corrected during inspection. The employee stopped to wash their hands and proper hand washing was discussed.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
-Dishwasher did not have detectable sanitizer. Ensure sanitizer is dispensing properly to reduce the spread of bacteria and viruses.-Corrected during the inspection. Sanitizer adjusted to 100 ppm Chlorine.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees are washing hands inbetween tasks. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Make up unit at 35F. Cheese 38F; sausage 39F; chicken 38F; pineapple 39F.-Reach in freezers at -10F and 3F. All product frozen and stored properly.-Walk in cooler at 36F. Cheese 40F; sausage 26F; chicken 38F. All product stored properly.-Hot holding good. Marinara at 144F.-Cooked food temperatures good. Pizza 194F; chicken wings 166F (prepared 10 minutes prior)-Observed good chemical storage.-Observed good food storage.-Observed good utensil storage and good scoop storage.-Sanitizer at 100 ppm Chlorine.-Test strips available.-PCO is Ecolab once per month. No signs of pests or vermin.-Outside garbage stored properly.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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10/5/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
Violation from the last inspection has been corrected. Carpet has been removed and cement has been sealed. Surface is smooth; sealed and easily cleanable
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1/26/2015 | Routine Reinspection 3rd | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Spoke to CFPM on 12/10/14 and they requested a 30 day extension; 30 day extension has been granted; but if the floors are not repaired as required on the 11/7/14; further enforcement may be initiated including; but is not limited to; reinspection fees or permit suspension. Contact said the facility may be moving locations.
- General Comments that relate to this Inspection
See notes above
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12/11/2014 | Routine Reinspection 2nd | 99 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floor violation from the last inspection on 11/7/14 still needs to be corrected
- General Comments that relate to this Inspection
Wall violation has been corrected. Wall has been cleaned and the peeling paint has been removed
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11/19/2014 | Routine Reinspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
One of the party rooms has been converted to a food storage area with 4 reach-in cold holding units; but carpet has not been removed. Section 120.015 of the Washoe County Regularions Governming Food Establishments states; "Floors and floor coverings of all food preparation; food storage and utensil washing areas and the floors of all walk-in refrigerating units; dressing rooms; locker rooms; toilet roomsand vestibules must be constructed of smooth durable materials; such as sealed concrete; terrazzo; ceramic tile; durable grades of linoleum in plastic or tight wood impregnated with plastic and must be maintained in good repair. This section does not prohibit the use of antislip floor covering in areas where necessary for safety reasons."Need to remove carpet and ensure floors are smooth; sealed and easily cleanable.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed grease and peeling paint on the wall of the back prep area which is next to the walk-in fridge. Need to degrease and deep clean wall to remove grease and food matter. Do not paint wall; keep as metal surface to facilitate proper cleaning; degreasing and sanitizing.
- General Comments that relate to this Inspection
Sanitizer buckets 100-200 ppm Cl; recommend maintaining between 50-100 ppm ClBathrooms clean and stockedHandsink clean and stockedDishwasher 100 ppm ClFood storage goodAll fridges <=40FFreezer <=0FScoop storage good for pizza toppings ingredients
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11/7/2014 | Routine Inspection 1st | 98 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed silverware stored incorrectly; need to store so handles are up to prevent cross contamination. Corrected on site.
- General Comments that relate to this Inspection
Contact said Pizza Hut staff do not test dishwasher; third party contractors test machine. Highly recommend testing dishwasher daily to ensure proper sanitization. Dishwasher was dispensing 50 ppm Cl. Bathrooms clean and stocked Handsink clean and stockedRecommend cleaning fan covers in walk-in fridge on a more routine basis to prevent food contaminationAll fridges <=41FCooked sausage 42FFreezers <=0FFood storage good Reviewed exclusion process for ill employees
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12/3/2013 | Routine Inspection 1st | 98 |
- [3] CFPM or person in charge present; certificates posted as required
Please bring your ServSafe Certificate; documents that confirm a 16 hour approved course from an Washoe County approved food safety instructor; a picture ID and $32.00 to Washoe County Health located at 1001 E Ninth Street; Building B in Environmental Health located in Reno; NV 89512. Please call health inspector at 328-2682 when this is complete on or before 11/25/12
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed missing ceiling tile overhead back exit doors. Please replace the accoustical drop "T" ceiling tiles to prevent dust or overhead contaminant from above to restaurant.
- General Comments that relate to this Inspection
Cold holding temperatures recorded:Mozzerella cheese @ 40 F; sausage pieces @ 39 F; bacon pieces @ 36 F; chicken pieces @ 35 F; diced ham @ 38 F and pineaplle tidbits temped at 42 F. All cold holding units checked OK and recorded below 40 F; thermometers present in all units. Hot holding marinara recorded at 140 F. Handsinks properly stocked with liquid soap and sanitary disposable towels.Chemicals properly stored and labeled.Chlorine dishwasher recorded with 100 ppm bleach. Discussed with operator to lower concentration of bleach at sanitizer buckets and check sanitizer solution with chlorine test strips to be at levels between 50-100 ppm. Use 1 small cap of bleach to 1 gallon of water. Change sanitizer solution at least once every 4 hours or more often as needed especially when sanitizer solution has become visibly dirty. Observed proper scoop storage of scoops at makeup table. All pizza boxes and single service items properly stored off ground.Garbage dumpster observed free of loose garbage. Reviewed with operator to monitor for proper handwashing. Dishwasher must wash hands between dirty and clean dishes. Do monitor for a proper 20 second handwash.
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10/25/2012 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations corrected at time of inspection. Handsink observed draining properly.All shelves in walk in clean and no visible food debris buildup observed.
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11/1/2011 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed all metal shelving in wak in cooler with heavy visible food and dust debris buildup and food debris buildup. Facility shall remove all food debris buildup from shelving and maintain a clean and sanitary in walk in cooler.
- [4] Number; convenient; accessible; designed; installed
Observed only handsink in restaurant slow draining. Employees cannot wash their hands properly and for 20 seconds due to slow draining handsink. Do use prep sink in the interim to properly wash hands for at least 20 seconds. Do wash; rinse and sanitize prep sink prior to using the prep sink for prepping food.Operator stated that a plumber is scheduled to repair by 7 PM on 10/21/11.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Observed floors in walk in cooler with heavy soil. Do clean floors on a daily basis and maintain a clean and sanitary condition.
- [1] Lighting provided as required; fixtures shielded
Observed broken light in men's restroom. Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee's purse stored on top of soda box system. Observed two employee drinks stored improperly in kitchen area. All employee drinks must be stored in a designated area and stored covered with a lid and straw provided. Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.* Corrected on site.Discussed with operator to provide a coat rack or lockers for employees for storage of their personal artifacts.
- General Comments that relate to this Inspection
No food observed being cooked at time of inspection.All cold holding units checked OK. Cold holding temps. recorded: mozzerella cheese @ 37 F; diced tomatoes @ 34 F; sausage pieces @ 40 F. Chlorine sanitizer recorded at 100 ppm at dishwasher and at santizer buckets. Chemicals properly stored and labeled. Facility used date coding and practice first in first out method of rotation. Please post Washoe County Certified Food Protection Manager Certificate on site by 10/28/11.
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10/21/2011 | Routine Inspection 1st | 92 |
- [1] In-use food; ice dispensing utensils properly stored
Observed clean spoons; forks and knives improperly stored.Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed spigots to soda fountain machine dirty with a slime like substance. Do remove and clean spigots on a daily basis to prevent food debris buildup.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed only toilet in men's restroom unoperable. Do repair toilet.Women's restroom observed operational.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed sheet rock missing in office where sodas are stored. Observed missing ceiling tile in office above soda storage.Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.
- [1] Lighting provided as required; fixtures shielded
Observed light not shielded in walk in reefer. Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed two employee drinks improperly stored. All employee drinks must be covered and straw provided. Do designate an area for all employee drinks and personal artifacts.
- General Comments that relate to this Inspection
All cold holding units recorded below 40 F. Cold holding temps. recorded:Ham @ 38.6 F; sausage @ 37.7 F; diced tomatoes @ 38.6 F Do provide a metal cover for cold holding pizza sauce which was temped at 43.6 F. Do monitor temp. to be below 40 F or lower.Dishwasher and sanitizer buckets recorded at 50 ppm chlorine.All chemicals properly stored and labeled.Action items to be corrected:1)Do keep garbage dumpster lid closed when not in use to prevent vermin attraction.2)Do have Gerry McMullen post his Washoe County Certified Food Protection Manager Certificate.3) DO call health inspector when all items have been corrected: 328-2682
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9/8/2010 | Routine Inspection 1st | 92 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth.Repair pizza reach in reefer to maintain a temp. of 40 F or lower. Do not use unit until repaired.Vendor called on site to repair unit. All pizza crusts was confirmed out of temp. < 4 hours and moved to walk in reefer.
- [1] Thermometers provided and conspicuous
080) 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.Facility shall provide thermometers in makeup pizza table and in reach in freezer to monitor proper cold holding temperatures.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Clean door to ice machine on a routine basis to prevent buildup from possibly cross contaminating the ice.
- [1] Single service: articles; storage; dispensing; used
240) Improper storage of single service articles. Store all single service articles at least 6" off ground to avoid cross contamination.Observed pizza boxes stored on ground in outdoor storage area. * Correted on site.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [1] Lighting provided as required; fixtures shielded
370) Lights not shielded. Provide light shields or use shatterproof bulbs to prevent potential glass contamination of food.Shield light in walk in reefer.
- General Comments that relate to this Inspection
Notes:Reviewed with operator handwashing training and procedures. Observed good handwashing.Reviewed time/temp logs all checked OK. Cold holding temps. recorded: walk-in reefer @ 36 F; makeup table @ 40 F; bacon @ 40 F; chicken @ 32 F; sausage @ 40 F; cheese @ 38 F.Do lower ambient temp. of makeup table to temp. between 33-36 F to maintain food temps. below 40 F. Trash enclosure clean and organized.Dishwasher recorded @ 50 ppm bleach and bleach sanitizer buckets @ 50 ppm. Facility shall have Servsafe certified Gerry McMullen acquire Washoe County CFPM. Bring test results; a picture ID and $24.00 to Health Dept. located at 1001 E Ninth Street; Reno; NV 89512.The following items will be corrected by 09/28/09.Facilty shall replace missing ceiling/wall tile overhead of walk in box.Facilty shall replace all missing wall tiles from front of kitchen.Facility shall replace missing toilet tank lid in women's bathroom and provide a covered trash receptacle.Do install a doorknob to back soda storage room.
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8/31/2009 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
All violations have been corrected.Dishwasher sanitizing at proper levels. Ensure employees are checking dishwasher every shift to verify proper sanitizer concentrations.Shelves in walk-in have been cleaned.Splash gaurd has been re-attached.
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12/1/2008 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing properly. Dishwasher must sanitize at 50-100 ppm chlorine. Discussed how to set up three compartment sanitizing process.
- [1] Non-food contact surfaces of equipment and utensils clean
Shelves in walk-in cooler have build-up of dirt and debris. Clean on a routine basis.
- [1] Installed; maintained
Caulking on splash gaurd/handsink worn and splash gaurd is starting to pull away from handsink. Remove old caulking and recaulk splash gaurd to handsink.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. One stall of women's restroom is out of order and awaiting repair. Other stall is fine.Walk-in cooler at 35 degrees FSausage at 38 degrees FChicken at 40 degrees FMake-up line at 37 degrees FChicken at 40 degrees FSausage at 38 degrees F -Keep volume of product low to help keep product at proper temperature.Salad bar temps okPotato salad at 40 degrees FMac salad at 38 degrees FSanitizer bucket at 50 ppm chlorine bleachFacility overall clean and well kept *MJ Usan has recently completed an approved CFPM course and is awaiting her certificate. Upon receipt of certificate; CFPM must register with WCHD.
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11/26/2008 | Routine Inspection 1st | 94 |
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