- General Comments that relate to this Inspection
Refrigerated product temperatures in north station: Pastrami 40 F; turkey 39 F; pepper jack cheese 33 F; tuna salad 35 F; sliced tomatoes 39 F.south station: capiccola 37 F; pepperoni 38 F; mozzarella cheese 38 F; tuna salad 41 F; fresh spinach 42 F.Product temperatures in two worktop refrigerators: grilled chicken 39 F; sliced pastrami 39 F; ham 38 F; pastrami 39 F.Walk-in cooler at 41 F; roast beef 40 F; grilled chicken 39 F; ham 41 F; mozzarella cheese 40 F; two 6th size pans of tuna salad recently prepared this day at 50 F; tuna salad prepared day before at 40 F.Walk-i nfreezer at 4 F.Noted all hand sinks stocked. Noted good hand washing and glove use practices of employees.Noted facility to be kept clean in all areas.One trash bag noted on floor in common dumpster enclosure that serves all establishments in strip mall. Ensure that outside area is kept clean.
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6/3/2015 | Routine Inspection 1st | 100 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted rubber base dettached from wall under the 3-compartment sink. Re-affix rubber base firmly to provide cleanable surface and to protect wall base from water damage. correct by 6/6/2014.
- General Comments that relate to this Inspection
Pastrami 45 F; smoked turkey breast 36 F; roast beef 39 F; swiss cheese 39 F in north station's cold well unit. Tunal salad 29 F; potatoe salad 36 F on north station's prep table.Sliced tomatoes 47 F; guacamole 46 F; macaroni salad 45 F; tunal salad 39 F on south station's prep table. Ensure to turn on unit to allow for temaperature to drop below 40 F before setting food pans there.Silced steak cup 39 F; meat balls cup 39 F; sliced pastrami 39 F in worktop refrigerator.Walk-in cooler at 39 F. Roast beef 39 F; capiccola ham 39 F in walk-in cooler.Walk-in freezer at - 5 F.Chlorine sanitizer checked at 100 ppm concentration is wiping cloths' buckets.Ensure that slicers are broken down to be cleaned and sanitized at 4 hour intervals. Cutting boards and all other food contact surfaces used require to be cleaned and sanitized every 4 hours as well.Observed good hand washing and glove use practices of employees.Noted all hand sinks stocked and functional.Noted common dumpster enclosure clean.Open space above walk-in cooler; waiting to have obtain tile to install within 2 weeks per manager.Reviewed employee health policy with manager; ensure that employees are advised of illness symptoms and exclusion requirements.
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5/23/2014 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 6/14/2013 have been corrected.Thermometer in worktop refirgerator at 38 F. Product temperatures in singl serving cups with lids: sliced steak 41 F; bbq pulled por 39 F; sliced pastrami 40 F; meat balls with tomato sauce 38 F.Ice machine interior has been cleaned and sanitized;
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6/19/2013 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Product temperatures in leff side worktop reffrigerator were high.Temperatures checked in single serving cups with lids kept inside this untit: hot pastrami 50 F; meat balls 47 F; bbq pulled pork 47 F. Per manager; ambient temperature was below 40 F when last checked at lunch time; less than 2 hours before. All products removed and placed in the walk-in cooler at this time. Unit had been serviced yesterday and put back to use this morning. Unit not to be used until serviced again to maintain product tem[peratures at 40 F or less. Check unit frequently after serviced to ensure it mainatains proper ambient temperature at all times.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Dust build-up observed between wall and menu boards above prep area. Clean wall amd menu boards to keep free of dust build-up.Observed several vertical tiles missing above the walk-in cooler top. Install tiles to seal openings between walk-in cooler top and ceiling.
- General Comments that relate to this Inspection
All other product temperatures checked were ok. Salami 40 F. pepper jack cheese 41 F; roast beef 41 F; ham 40 F in double well refirgerated unit. Potatoe salad 40 F; sliced tomaotes 38 F; tuna salad 38 F on refrigerated prep table. Turkey 41 F; salami 39 F; capaccola ham 39 F in right side worktop refirgerator. Roast beef 40 F; meat balls 39 F in walk-in cooler.Walk-in cooler thermometer at 37 F; walk-in freezer at 6 F.Noted hand sinks in prep areas and in restrooms stocked and functional.Chlorine sanitizer at 100 ppm concentration in buckets with wiping cloths.Few spots with little mold observed in ice maker. Ice maker is cleaned and sanitizer quartertly and due for cleaning this month per manager. Ice maker should be cleaned and sanitized within one week.Good hand washing practices of employees observed.Dumpster enclosure observed clean except for two small trash bags and two cardbard boxes on floor which belong to other establishments using same dumpster. Manager to ensure that these items are picked up.
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6/14/2013 | Routine Inspection 1st | 95 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No hand drying towels at the back room hand sink at the start of the inspection. All hand sinks must be stocked with soap and single use towels at all times during operation. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- Ensure sanitizing solutions are made up and maintained at 50-100ppm for bleach. Excess chemical is hard on employee hands and equipment and may leave a residual on equipment/food. Tested50 ppm and 200ppm sanitizing wipe down bucket water.- Ensure all chemicals are clearly labeled to prevent misuse (e.g. one spray bottle of sanitizing solution unlabeled).- All product and refrigeration temperatures were at or near that required by regulation (walk-in 37F ambient; freezer -7F; reach in 32F; 34F; potato salad 45F; 47F; macaroni salad 45F; 47F; sliced tomato 43F; 41F; turkey 41F; provolone 37F).
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8/7/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS- Ensure all spray bottles are clearly labeled to prevent misuse (e.g. mineral oil).- All product and equipment temperatures observed were at or near regulation (sliced tomato 46F; ambient ingredient bin 28F; walk-in ambient 36F; macaroni salad at make line 46F; meat reach-in 26F; 24F; cheese at make lines 39F; 41F)- Sanitizer bucket wipe down water tested 100ppm bleach residual as required. Test strips were available.- All hand washing stations were stocked and operational. Observed good employee hygiene during inspection.
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9/23/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.NOTES:- All temperatures were within regulation (walk-in 36F; freezer -8F; cut tomatoes 45F; tuna salad 44F; avacado 42F; turkey 33F & 39F.- All hand washing stations were stocked and operational. Good personal hygiene observed.- Sanitizer levels tested 100ppm chlorine residual. (Maintain between 50-100ppm for bleach based solutions).- Ensure all spray bottles and other chemical containers are clearly labeled to prevent misuse.
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8/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspectionNOTES:1) Observed employees washing hands and using gloves properly.2) All ambient refrigeration/freezer as well as food product temperatures were within regulation.3) All hand washing sinks were stocked; unobstructed and operational.4) Facility was very clean and well organized. CFPM had a thorough knowledge of food handling and food safety.
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7/22/2009 | Routine Inspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Observed garbage; mashed whole potatoes and other food debris (not food products) from facility around dumpster area. This is a shared dumpster. Discussed with operator to contact property manager and surrounding facilities to keep dumspter area clean of food debris to prevent vermin attraction.
- General Comments that relate to this Inspection
Notes:Sanitizer buckets at 200 ppm bleach. Reviewed with operator to monitor conc. between 50-100 ppm and change sanitizer every 2-3 hours.Reviewed temp. logs for facility that is done 2 times a day. Walk in reefer @ 35 F; and walk in freezer @ 1 F. Acquire a thermometer for inside of walk-in units.Faciity is clean and organized. Reviewed with operator handwashing procedures; discussed employee sick policy and Norovirus. Please acquire WC CFPM; operator present at time of inspection and had CFPM card; acquire duplicate certificate.
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5/23/2008 | Routine Inspection 1st | 99 |
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