General Comments that relate to this Inspection No violations noted @ time of Insp.Temps noted:H-held Pepperoni pizza @ 169F; pizzas discarded after 30 minutes H-held Chicken wings @166FBoxed Pepperoni pizza @196FScoop handles stored uprightReach-in prep Refrig @37FWalk-in Refrig @34FReach-in Frzr @3FReach-in Bev lobby cooler @35FAll dry ingredients 6" above floorAll Prep tables were cleanSanitizer buckets used for wiping prep surfaces - tested - 200 ppm Quat3-comp sink used for pots - tested - 200 ppm QuatEmp. restroom was clean and stocked**Note: Mario Vasquez is the only CFPM associated with this facility.Mr. Vasquez passed the CFPM exam on his first try-
10/21/2015
Routine Inspection 1st
100
General Comments that relate to this Inspection All handsinks were fully stockedReach-in Frzr @-2FWalk-in REfrog. @35FAll food items found off of floor and properly stackedCOndiments were all <40FPepperoni @37FSausage bits @38FHam slivers @38FCheeses (grated) @38FChicken Wings (precooked) were frozen*Fully cooked sausage pizza temp'd @206FAll prep tables were cleanSanitizer buskets used to wipe tables - tested - 200 ppm Quat.3-Comp sink used for utensil cleaning - tested - 200 ppm QuatEmp. restroom was clean and stocked
12/3/2014
Routine Inspection 1st
100
General Comments that relate to this Inspection **Ok to operate; ok to issue permitConstruction complete - C of O signedHand sinks stockedIndirect drains where neededSurfaces sealed*Complete cleaning and sanitizing of surfaces prior to food handling operations is required.*Facility is a risk category 2. A minimum of one full time Washoe County Certified Food Manager required on staff at all times. Requirement is met at this time.
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