- General Comments that relate to this Inspection
Notes: No violations observed during the inspection. Facility was clean and organized. Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Observed good hand washing and good glove use.-Restrooms clean and stocked.-Cold holding unit at 20F. Ham 42F; turkey 34F; pastrami 36F.-Line cold holding at 20F. Tuna 43F; tomato 40F; onion 38F.-Reach in cooler at 40F. Meatballs 42F; pastrami 42F.-Walk in cooler at 36F. Ham 37F; roast beef 37F.-Walk in cooler was clean and organized. Lights properly shielded. Food stored correctly.-Walk in frrezer at -10F. All food frozen. Clean and organized.-Meat slicer clean; knives clean and stored properly.-Utensils clean and organized.-Cutting board clean and smooth.-Prep areas clean. Prep sink clean.-Sanitizer bucket at 100 ppm Chlorine.-Test strips available.-Observed good chemical storage.-Observed good food storage at least 6 inches off the floor.-Mop area clean and organized.-No signs of pests or vermin.-3 compartment sink clean. A few dishes were observed in the wash section. Operator was waiting for more dishes before setting up rinse and sanitize sections to do dishes.No other individuals in the facility had a CFPM certificate. No individuals had taken and failed the CFPM exam in the past year.
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9/14/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and 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.Walk-in cooler at 39 f-roast beef at 39 f-ham 38 f-pastrami 39 fWalk-in freezer at - 12 fFront reach in cooler at 36 f-pulled pork 41 f-roast beef 41 fLine temps checked fine-roast beef 35 f-pastrami 36 f-tuna 41 fSoup hot holding at 164 fSanitizer buckets at 100 ppm chlorineDiscussed wash; rinse; sanitize procedures - goodFacility using chlorine sanitizer. Test strips on site.Observed good food storageFacility clean and well kept
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10/27/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing. Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 39 f-swiss 40 f-roast beef 38 f-ham 39 fAll other coolers at 35 f; 24 f; 30 f-pepperoni 40 f-salami 39 f-turkey 35 - 39 f-chicken 41 fSanitizer buckets at 50 - 100 ppm chlorine.Discussed wash; rinse; sanitize procedures - checked fineTest strips on siteFacility clean and well kept
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5/14/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Ice machine's interior has been cleaned and sanitized.Walk-in cooler at 39 F. Ham 40 F; roast beef 40 F; tuna salad 39 F in walk-in cooler.
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6/1/2012 | Routine Reinspection 1st | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Build-up of mold noted inside ice maker above soda dispenser. Clean and sanitize ice maker more frequently to prevent build-up.
- General Comments that relate to this Inspection
Product temperatures taken in refrigerated equipment: Potatoe salad 41 F; sliced tomatoes 39 F; tuna salad 40 F; roast beef 40 F; ham 38 F; turkey 38 F; smoked ham 38 F; pastrami 39 F; provolone cheese 40 F; swiss cheese 40 F.Walk-in cooler at 39 F. Roast beef 39 F; ham 38 F; turkey 38 F; cheddar cheese 39 F; pepper jack cheese 39 F in walk-in cooler.Walk-in freezer at -12 F.Chlorine concentration checked at 100 ppm concentration in two sanitizer buckets with wiping cloths.Noted hand sinks in front and back prep areas and restrooms stocked and functional.
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5/18/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Product temperatures in refrigerated prep units and walk-in cooler were at 35 F to 38 F.Noted all regrigerated equipment at below 40 F; walk-in freezer at -10 F.Noted hand sinks in front and back areas and in restrooms stocked and functional.Sanitizer buckets with wiping cloths checkedc at 100 ppm chlorine concentration.
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5/19/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Product temperatures checked in refrigerated pans: pastrami 38 F; provolone cheese 39 F; turkey 38 F; smoked turkey 38 F.Walk-in cooler at 38 F. ham 40 F; turkey 40 F in walk-in cooler.Walk-in freezer at -8 F.Dates on products checked were ok.Chlorine concentration chcked at 100 ppm in 3-compartment sink and in sanitizer buckets with wiping cloths.Noted hand sinks in prep areas and in restrooms stocked and functional.
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7/14/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the inspection conducted 4/12/2010 have been corrected.
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4/27/2010 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.The following items must be corrected by 4/26/2010:1) Replace the worn down spring of pre-rinse spray unit to ensure that rquired air gap will be provided.2) Fix leak in pre-rinse spray assembly.3) Clean walk-in freezer floor under shelving racks.4) Remove brass or copper piping on outlet of RP backflow preventer. Only stainless steel or plastic materials allowed on outlet of RP backflow preventer.5) Provide minimum one-inch air gap on prep sink's drain pipe at floor sink.6) Seal crack on linoleum flooring in women's restroom.Risk category 2 assigned to this facility. One Certified Food Protection Manager currently employed full-time.Owner is schedule for certification class to take place May 24 and 25. Facility meets CFPM requirements as of this time.
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4/12/2010 | Opening Inspection | 100 |
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