Port Of Subs # 214, 350 Interstate 80, Washoe County, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
Both violations from previous inspection have been corrected. - Sani buckets have put in place as well as a water bucket for rags for wiping down between sandwiches. - Bleach water spray bottle has been made up to use to sanitize slicers. Procedures will be to clean and sanitize every 2-3 hours based on customer flow. - Missing light bulbs in reach in freezer have been replaced. No other CFPM's and no failed initial exams. Discussed employee illnes policy with manager as he was not available during initital inspection. Ensure employees with gastrointenstial illness (vomitting or diarrhea) are excluded from work for 48 hours after symptoms stop.
|
8/28/2015 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
According to staff the slicer is currently just being wiped down with moist rags and sprayed with water. Removeable parts are washed; rinsed and sanitized in three compartment sink but clean in place items are not being sanitized. All portions of the slicer that cannot be removed must be washed; rinsed and sanitized in place at a minimum of every four hours. Sanitizer should be a concentration of 50-100 ppm Chlorine and should be sprayed on and allowed to air dry- not wiped down.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [1] Wiping clothes: clean; use restricted
In speaking with staff is appears that numerous food contact surfaces throughout facility are not being sanitized and wiping cloths are just placed in water to then wipe down counter tops in between sandwich prep. Facility should develop a system for ensuring food contact surfaces are sanitized routinely with wiping cloths that have been stored in a sanitizer solution of 50-100 ppm Chlorine. Wet cloths for wiping down between sandiwiches can continue to only be moistened with water but they must be replaced out regularly to prevent cross contamination.
- General Comments that relate to this Inspection
Hand sink clean and stocked. Make up area for sandiwch prep- all food @ 38F. Meat area for sandwich prep @ 38F. Good glove use observed. Reach in freezer @ 21F. Hot Prep reach in @ 40F. Onions @ 42F. Peppers @ 41F. Meat/Cheeze prep unit @ 40F. Sausage @ 30F. Walk in @ 40F. Three comp sink- facility uses bleach for sanitizer.*Ensure all spray bottles are labeled with contents at all times.*Replace missing light bulbs in reach in freezer.
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8/26/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Opening inspection:Walk in cooler 40 f; Port of Subs has own separate shelf.Reach in cooler @ 40 f. Sandwich cooler @ 40 f. Meat cooler area @ 40 f. Ice machine ok and drains properly. Floor sinks ok. Equipment ok. Floors ok. Walls ok.Handsink stocked and accessible. 3 compartment operational - no leaks in plumbing. Prep sink operational - no leaks.**Sneezeguard will be installed by opening (Friday).
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4/16/2015 | Opening Inspection | 100 |
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