- General Comments that relate to this Inspection
Notes:Amjad Nizar is the only CFPM for this faciloity and no other employee has taken or passed the test during the passed year.-Hand sinks properly stocked and used.-Glove use observed.-Reach-In 32F.-Reach-In 38F.-Cold holding-Cheeses & Meats 38-40F.-Three compartment sink ok.-Test stripes available.-Prep sink ok.-Thong storage.-All items stored at least 6" off the ground.-All lights properly shielded.-Bathrooms properly stocked.-Chemical storage ok.
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3/9/2016 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted during inspection.Notes:Good hand washing procedures observed.Handsink clean and stockedRestrooms clean and stocked.3 compartment sink not in use during inspection. Facility had test strips on site and uses chlorine as sanitizer at 100ppm.Sanitizer bucket at 200ppm Chlorine. Remind staff to change wiping cloths frequently to ensure saintizer consintration on cloths is at the proper levels.Reach in cooler at 36F.Soup in reach in cooler at 40F.Cold holding good. Ham 42F; turkey 42F; tomatoe 41F; tuna salad 43F.Reach in freezer at 28F.Under counter reach in cooler at 52F. Ham at 48F; turkey at 48F.-Inspection was conducted after the lunch rush when the cooler was used frequently. The cooler temperature was checked at the end of inspection and had dropped to 48F.
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1/28/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - 39F-44FREFRIGERATION TEMPS GOOD - THERMOMETERS AVAILABLE.FACILITY VERY CLEAN AND ORGANIZED.USES BLEACH TO SANITIZE IN 3-COMP SINK.NO EMPLOYEE HEALTH ISSUES.NO PEST CONTROL ISSUES.CUTTING BOARD IS WORN WITH GROOVES - OPERATOR JUST FLIPPED CUTTING BOARD OVER TO NEW SIDE - OK
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3/25/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.OBSERVED EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS - TURKEY 42F; PASTRAMI 40F; ROAST BEEF 42F; TOMATOES 43F.ALL FOOD PROPERLY STORED.UTENSILS STORED IN ICE WATER - GOOD.SANITIZER BUCKET GOOD AT 100PPM CHLORINE;SANITIZER CLOTHS ARE SWITCHED OUT EVERY 2 HOURS AND REPLACED WITH CLEAN CLOTHS.RESTROOMS AVAILABLE; STOCKED AND CLEAN.FACILITY CLEAN AND ORGANIZED.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.REMIND STAFF TO LABEL ALL SPRAY BOTTLES WITH CONTENTS; ENSURE THAT WHEN SHARPIE WASHES OFF IT IS RE-LABELLED.
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9/11/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; turkey at 36F; salami at 38F; ham at 41F; pastrami at 36F; tomatoes at 36F.Handsinks stocked with sanitary towels and soap; observed handwashing and glove use with ready-to-eat foods (good).All refrigeration and freezer systems checked within regulation; three-door system checked at 35F; two-door freezer checked at -4F.Reviewed three-compartment sanitization procedures and employee illness protocols.Restrooms checked clean and stocked.
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10/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:Cold-holding checked good; turkey at 41 degrees; cheese at 42 degrees; roast beef at 37 degrees; salami at 41 degrees; tuna at 41 degrees.Handsinks checked stocked and functional; reviewed handwashing policies and employee illness policies. Facility is properly using gloves with ready-to-eat foods and handwashing between glove use.Three-door refrigeration checked at 38 degrees ambient temperature and freezer checked at -1 degrees.Reviewed three-compartment sanitization policies.Restrooms checked clean and stocked.***provided FDA hand-out on meat slicer cleaning procedures***
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11/30/2011 | Routine Inspection 1st | 100 |
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