- General Comments that relate to this Inspection
Sliced tomatoes 43 F; sliced cheese 39 F; sliced ham 39 F in refrigerated prep units.Final cooking temperature of raw chicken steak checked at 200 F.All refrigerated units checked at below 40 F.Quat ssanitizer checked at 200 ppm concentration in 3-compartment sink.Ensure that employees wash hands each time before putting gloves on to handle ready to eat foods.Noted facility to be kept clean.
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4/20/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM has already obtained WCHD's Certificate; #M140744 expires 3/25/2019; certificate is posted in the establishment.Quats sanitizer checked at 200 ppm concentration in 3-comparmtent sink. the sink is being changed every 4 hours or less.
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6/23/2014 | Routine Reinspection 1st | 100 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
3-compartment sink was set up more tha 4 hours ago and quat concentration was lower than 200 ppm. Clean and change 3-compartment sink every 4 hours or less to keep solutions clean and santizer at proper concentration.
- General Comments that relate to this Inspection
Sliced turkey 40 F; sliced ham 40 F;sliced pepper jack cheese 41 F; sliced swiss cheese 35 F; sliced tomaotes 49 F and 56 F on top and inside prep units in front area. Tomatoes were sliced this morning; ensure to cool sliced tomatoes to 40 F in 4 hours or less.Noted refrigerators and freezer at proper ambient temperatures.CFPM Cornell Irons has SErvSafe certificate only; must apply for WCHD certificate.Facility noted to be kept clean.
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6/6/2014 | Routine Inspection 1st | 98 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Light amount of dust and debris build-up on floor under refrigertors and freezer's row and under ice machine in back room. Cleaning of folor to be done within one day and will incorporate into cleaning schedule to ensure cleaning on more frequent scheduled basis is done.Clean cabinet bottom under soda dispenser of syrup spills.
- General Comments that relate to this Inspection
Noted hand sinks in front and back areas stocked. Hand sink in front area noted not draining after washing hands in it; owner plunged sink and is now draining thoroughly; ensure to keep sink always draining properly.Sliced ham 38 F; sliced turkey 37 F; sliced tomatoes 41 F; sliced cheese 40 F in refrigertaed prep units on prep station.Quats sanitizer checked at 200 ppm concentration in 3-compartment sink and sanitizer bucket with wiping cloth.
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7/9/2013 | Routine Inspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
Sanitizer buckets less than 200 ppm quat. Ensure sanitizer buckets maintain 200-400 ppm quat. Corrected on site.
- General Comments that relate to this Inspection
Notes: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.Make-up unit at 42 f during lunch time. Product temped between 39 - 41 f underneath and 44-46 f on top. Close lid when not in use. Also monitor temperatures throughout day to ensure prouct maintains 40 f or below. Facility does check temperatures; but recommend logging them as well.Other make-up unit at 25 f-turkey 38 f-salami 36 fAll stand up refer units at 40 f or beolow-ham 38 f-salami 35 fChili hot holding at 157 fSanitizer in 3 comp sink at 200 ppm quat. Test strips available.Facility very clean and well kept and very well organized.Observed garlic and oil mix at room temperature. Discussed reasons why garlic/oil mix is potentially hazardous. Ensure that garlic and oil is refrigerated and maintains 40 f or below at all times. Facility may also use commercially acidified garlic/oil mix as long as it is labled as shelf stable or no refrigeration required. Garlic/oil mix discarded.
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8/29/2012 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks properly stocked. Discussed importance of handwashing. Employee handwashing observed - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.All refers at or below 40 f-chicken 38 f; turkey 34 f; cheese 41 fGood food storage - observed raw foods below ready to eat foodsDiscussed providing spatula for foods in the cooking process and a separate spatula for pulling cooked product from grill to minimize cross contamination.Discussed final cook temps for chicken and beef. Chicken must be cooked to 165 f and beef 145 f. Recommend taking final cook temps to verify process. Facility very clean and well kept
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7/15/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.Discussed importance of employee handwashingDiscussed 48 hour mandatory exclusion (after symptoms stop) for employees ill with GI symptoms
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11/8/2010 | Opening Inspection | 100 |
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