- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Cabinetry in front has several exposed wood surfaces and some cleaning issues. All exposed wood must be sealed and surfaces made easily cleanable. Cleaning to continue.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Some areas of coving are missing or have gaps; exposing floor junction with wall. Replace or seal in such a way as to allow for proper cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Numerous wall penetrations exist throughout the facility. Repair penetrations to prevent potential pest access and allow for proper cleaning.
- General Comments that relate to this Inspection
**The following items have been corrected from the last inspection:1) Chest freezer repaired to acceptable condition.2) Cleaning throughout the facility has imporoved. Cleaning to continue until all items are signed off and then maintained to ensure sanitary conditions.3) Floor drain draining properly.4) Front door repaired5) Weather stripping in place on back door.**Operator is evaluating options for cabinetry. 30 days to complete.
|
2/8/2016 | Routine Reinspection 2nd | 97 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Cabinetry in front has several exposed wood surfaces and some cleaning issues. All exposed wood must be sealed and surfaces made easily cleanable. Cleaning to continue.Chest freezer in front of store is not NSF rated and gasket is peeling and lid won't shut. Clean and repair or replace with proper NSF approved unit. *Use of unit has been discontinued for food product until resolution is found.*
- [1] Non-food contact surfaces of equipment and utensils clean
Cabinetry throughout kitchen area needs cleaning. Clean thoroughly and sanitize to maintain sanitary conditions and prevent potential cross contamination.
- [1] Installed; maintained
Floor sink underneath hand sink draining very slow. Repair sink and any clog to allow for proper drainage.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors need continued cleaning. Clean thoroughly and maintain to prevent potential pest harborage and maintain sanitary conditions.Some areas of coving are missing or have gaps; exposing floor junction with wall. Replace or seral in such a way as to allow for proper cleaning.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Numerous wall penetrations exist throughough the facility. Repair penetrations to prevent potential pest access and allow for proper cleaning.Weather stripping needs to be replaced on back door to prevent potential pest access.Front door needs to be repaired to be able to close all the way in order to prevent potential pest access.
- General Comments that relate to this Inspection
The following violations have been corrected: 1) Cold holding units on sandwich line standing water issues resolved.2) Unused upright refrigerator clean.3) Dead pest and droppings clean. No new sign of pests.4) Some areas of coving repaired5) Junction between cabinetry and wall gap has been sealed. **Area still needs a smooth and easily cleanable finish.**Facility has no other CFPMs and no other employees have failed the test this year.
|
2/3/2016 | Routine Reinspection 1st | 95 |
- [5] Source sound condition; no spoilage
- [1] Original container; properly labeled
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [4] Facilities to maintain product temperature
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
- [2] Potentially hazardous food properly thawed
- [1] Thermometers provided and conspicuous
- [1] In-use food; ice dispensing utensils properly stored
- [5] Personnel with infections restricted
- [5] Hands washed and cleaned; good hygienic practices
- [1] Clean clothes; hair restraints
- [3] CFPM or person in charge present; certificates posted as required
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- [2] No re-use of single service articles
- [2] Wash; rinse water: clean; proper temperature
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
All cabinetry in front area has numerous issues. These issues include exposed wood surfaces and some mold build up; peeling sticky paper and tape which is gathering food debris. All surfaces must be repaired/replaced to be smooth and easily cleanable to proper standards; and cleaned and sanitized to prevent potential pest attraction and maintain sanitary conditions. **Due to level of degradation of cabinetry; it is likely that replacement will be needed.**Both cold holding units on sandwich line (display cooler and under cabinet refrigeration unit) had standing water in bottom of unit. Ensure that drains are properly functioning/units are level to allow for proper drainage of condensate. Maintain units as necessary.Chest freezer in front of store is not NSF rated and gasket is peeling and lid won't shut. Front area where the unit is opened needs cleaning. In order for home style freezer to be used; in must be clean and in good repair. Clean and repair or replace with proper; NSF approved unit.
- [1] Non-food contact surfaces of equipment and utensils clean
Cabinetry throughout kitchen area needs deep cleaning. Food debris build up is present throughout area. Clean thoroughly and sanitize to maintain sanitary conditions and prevent potential cross contamination.Unused upright refrigeration unit in back has small patches of mold growing inside of it. If unit is to be kept in facility; it must be kept clean and not prevent cleaning of general facility. Clean and sanitize thoroughly to assist in maintaining sanitary conditions.
- [1] Storage; handling of clean equipment / utensils
- [1] Single service: articles; storage; dispensing; used
- [1] Wiping clothes: clean; use restricted
- [5] Water sources: safe; hot & cold under pressure
- [5] Sewage and waste water disposal
- [5] Cross connection; back siphonage; backflow
- [1] Installed; maintained
Floor sink underneath hand sink draining very slow. Repair sink and any clog to allow for proper drainage. **Note: Hand sink is to be used for hand washing only**
- [4] Number; convenient; accessible; designed; installed
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
- [4] Presence of vermin; outer openings protected; no prohibited animals
Recent dead mouse observed in sticky trap. Droppings obseved throughout cabinets and behind equipment. Remove mouse; clean up droppings; and sanitize all areas affected. Take all necessary preventative measures to eliminate any infestation that may exist; including at a minimum: installing weather stripping on back door; repairing front door that won't close; and all other wall/floor issues listed in this report that allow access by pests. **48 hours to correct violation**
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Floors filthy; in particular behind equipment and in corners. Clean floors thoroughly and maintain to prevent potential pest harborage and maintain sanitary conditions.Numerous areas of coving are missing or have gaps; exposing floor junction with wall. Replace or seal in such a way as to allow for proper cleaning (smooth and cleanable) and prevent potential pest access.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Numerous wall penetrations exist throughout facility. Repair penetrations to prevent potential pest access and allow for proper cleaning.Junction between cabinetry and wall has gaps that are building up food debris that could attract pests. This needs to be sealed properly to allow for proper cleaning.
- [1] Lighting provided as required; fixtures shielded
- [1] Rooms and equipment - vented as required
- [1] Rooms clean; lockers provided; facilities clean; properly located
- [5] Necessary toxic items properly stored; labeled; used
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
- [1] Clean; soiled linen properly stored
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
- General Comments that relate to this Inspection
Hand sinks stockedObserved hand washing by employeesGloves worn for all bare food hand contactSanitizer solution in wiping bucket ok @ 100ppm chlorine.Test strips availableThree compartment sink (previously approved) is one separate compartment and then a two compartment sink. Operations are labeled.Restrooms clean and stockedIce scoop stored correctlyIce machine cleanLabel is available for ice that is sold baggedEmployees have lockers for personal items**Maintenance issues are the largest issue in this facility; and the associated pest issue.
|
1/25/2016 | Routine Inspection 1st | 91 |
- [1] Thermometers provided and conspicuous
Broken thermometer in use in condiment make-up unit - replace with functioning thermometer to verify unit temperature is maintained at 41F or below.
- [1] In-use food; ice dispensing utensils properly stored
Observed in-use utensils (knives; spoons; and scoops) stored in containers of standing water. Per operator; normal procedure is to ensure ice water is used for in-use utensil storage. Discussed new WCHD regulations and approved in-use utensil storage methods. Operator will discontinue ice water storage and store utensils on a clean; dry surface and clean/sanitize every 4 hours. Corrected on-site.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility in need of thorough cleaning throughout including inside make-up unit; under counters; floors (including floor sinks) and hard to reach areas. Facility must be maintained on a regular cleaning schedule.
- [1] Installed; maintained
Repair leak in front hand sink faucet.
- [5] Necessary toxic items properly stored; labeled; used
400) Observed two unlabeled spray bottles (per operator on was water and one was sanitizer). Label all containers of toxic chemicals with name of contents. Corrected on-site.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked - observed employee handwashing-discussed new WCHD regulations including no bare hand contact with ready-to-eat foods - facility already compliant with no bare hand contact regulation-make-up units at 38F to 40F -deli meats and cheese 39F to 45F *ensure smaller portions of meat and cheeses are stored in unit to ensure temperatures is maintained at 41F or below-discussed cleaning and sanitizing procedures for slicer with no problems noted-walk-in at 39F -deli meats and cheeses at 37F to41F-all meats and cheeses date marked - discussed date marking procedures with no problems noted-facility has two compartment sink for wash; rinse; and uses a sanitizer bucket for sanitizing step. Advised operator that adjacent prep. sink (currently not in use as prep. sink - used to fill buckets) must be used as one of the drain and fill compartments for wash; rinse; sanitize and all compartments must be labeled to indicate use.-wiping cloth sanitizer buckets at 100 ppm chorine-chemical test kits available-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Violations noted on previous inspection have been corrected: -thermometer in make-up unit checked at 35F -in-use utensils now stored on clean surface and switched out/washed and sanitized every 4 hours -leak in front faucet repaired -chemical bottles labeled and stored properly -meats and cheeses now cut in smaller portions to maintain a temperature less than 41F in make-up unit -3-comp. sink system in use: singe basin prep sink is labeled as wash and 2-comp. sink is used as rinse and sanitize and labeled. Single basin sink only used to fill wipi9ng cloth sanitizer bucket - ensure procedures are in place to use as a wash sink.
|
8/25/2015 | Routine Inspection 1st | 91 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Mold build up on the deflector plate of the ice machine. Clean Ice machine to ensure safety of ice served to customers.
|
1/16/2014 | Routine Inspection 1st | 98 |
| No violation noted during this evaluation. | 1/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sink properly stocked and used.-Reach-In 30F.-Reach-In 32F.-Walk-In 32F.-Freezer 0F.-Date labeling observed.-Cold holding -Meat 37-39F.-Cheese 38-40F.-Bathrooms properly stocked.-All items stored at least 6" off the ground.-All lights properly shielded.-Hot holding-Chili 190F.
|
1/16/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Door handle repaired.-Fan guards clean.-Ice machine clean.
|
2/21/2013 | Routine Reinspection 1st | 100 |
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Deflector plate of ice mchine had mold. Discard ice and clean ice machine.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Broken handle on Reach-In unit. Handle has been ordered.
- [1] Non-food contact surfaces of equipment and utensils clean
Fan guards of Walk-In dirty. Clean fan guards.
|
2/7/2013 | Routine Inspection 1st | 96 |
| No violation noted during this evaluation. | 2/7/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes-Hand sinks properly stocked and used.-Quat buckets 300.-Freezer -20F.-Walk-In 32F.-Reach-In 38F.-Meats 40-42F.-Single service storage ok.-Bathrooms properly stocked.-Back storage ok.-Mop sink ok.-Chemical storage ok.
|
2/7/2013 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Handle on the refer at the prep line needs to be repaired; needs to be in good repair smmoth and easily cleanable. Owner has one on order was told that would take 3-4 weeks.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Make sure to clean floors on a regular basis; along floor boards and behind equipment; this will prevent build up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Make sure to clean the walls on a routine basis to prevent build up and pull and clean behind equipment.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Store clean and organized.2) Line temps good tomato at 41 onion 40 tuna 39 all degree F.3) Sanitizer buckets ok4) Walkin at 38 degree F all product properly stored.5) Freezer at 0 degree F all product properly stored and dated.6) Restrooms; mop ok7) Handsinks stocked 8) Went over glove use9) Sick policy in place.No Re Inspection required.
|
1/31/2012 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
All previous violations from 1/14/11 have been corrected.1) Continue on constant cleaning; through the shifts2) Make sure to change sanitizer buckets throughout shifts
|
1/20/2011 | Routine Reinspection 1st | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No certificate posted must be posted in a conspicuous place.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
The griller grills have a heavy buildup need to be cleaned on a regular basis to prevent the heavy buildup.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Ice machine door is broken won't clsoe all the way repair.Refer under cash register needs the handle repaired broken.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
The baseboards along teh sandwich area needs to be cleaned along with the floors heavy buildup.
- General Comments that relate to this Inspection
Notes: Below noted at time of inspection:1) Handsinks stocked hot/cold2) Prep sink with a two compartment sink3) Refer walkin at 30 degree F all product stored ok and dated4) Freezer at 0 degree F storage ok all product frozen5) Glove use 6) Observed hand wash7) Restrooms stocked hot/cold8) THe mop sink area is cluttered and needs cleaning
|
1/13/2011 | Routine Inspection 1st | 90 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed food debris in shelving in front food prep area with food debris. Clean and sanitize all surface on regular basis to maintain sanitary conditions and prevent vermin attraction. Correct by the end of 3/23/10.Observed microwave w/ food stains and debris on inside and outside. Clean on regualr basis to maintain sanitary conditions. Correct by the end of 3/23/10.Observed fan guard in Walk in Refrigerator w/ dust debris. Clean on regular basis to prevent cross contamination and to maintain sanitary conditions. Correct by the end of 3/23/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f. All food properly stored. Roast beef 38 f; Salami 38 f; Cheese 38 f.Reach in cooler @ 38 f. All food products have current fresh dates.Freezer 0 f. Ice bags - ok. Make sure to label bags w/ bagging address.Meat cooler: Ham 38 f; Roast beef 38 f; Cheese 38 f.Sandwich make up unit: Tomatoes 38 f; lettuce 38 f.Ice bin clean and scoop stored properly.Handsink stocked properly and accessible.Sani bucket 100ppm.Dry storage ok.Trash area - ok**Observed handwashing and frequent changing of gloves. **Discussed hardshell egg procedures for breakfast sandwiches w/ Katherine.
|
3/23/2010 | Routine Inspection 1st | 99 |
- [1] Non-food contact surfaces of equipment and utensils clean
Clean interior of freezer chest for bagged ice of debris and ice build-up. Clean undercounter refrigerator's door gasket of dirt and food debris build-up.Clean bottom of white refrigerator and back room freezer of food debris build-up and spills.
- General Comments that relate to this Inspection
Product temperatures checked in front area's refrigerated equipment: pepper jack cheese 38 F; swiss cheese 39 F; roast beef 41 F; ham 36 F; tuna salad 39 F.Walk-in cooler at 39 F. Product temperatures taken in walk-in cooler: ham 40 F; turkey 40 F; roast beef 41 F; provolone cheese 40 F.All hand sinks found stocked and functional.Chlorine concentration checked at 100 ppm in sanitizer bucket. Employees must ensure to wash their hands prior to putting on gloves to engage in food handling.Discussed with staff proper thawing of packaged meat products; thawing in tub of standing water is not allowed.
|
11/19/2009 | Routine Inspection 1st | 99 |
- [1] Wiping clothes: clean; use restricted
Wiping cloth sanitizer solution below 50 ppm chlorine sanitizer. Maintain sanitizer buckets between 50-100 ppm chlorine bleach sanitizer. Recommend changing buckets every 2 hours. Corrected on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed broken floor tiles in backroom with standing water pooling around tiles. Replace broken floor tiles to prevent water damage and to provide a smooth cleanable surface.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed employee drink in walk-in cooler next to/above customer food. Store employee drinks in a designated area away from customer food. Corrected on site.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked.Observed employee wash hands prior to doing food prep. Good.Walk-in cooler at 35 degrees FRoast beef at 37 degrees F; Ham at 38 degrees F; Turkey at 39 degrees FLine temperatures good.Ham at 40 degrees F; Turkey at 41 degrees F; Roast Beef at 40 degrees FRestroom properly stocked. Yesterday facility had a sewer back-up in restrooms. Back-up has been repaired. Womens restroom is available. Mens restroom is closed for cleaning. Discussed what to do in the event of a future sewer back-up and how to clean and sanitize affected areas. Discussed employee health policies/exclusion of ill employees.
|
11/19/2008 | Routine Inspection 1st | 97 |
Restaurant representatives - add corrected or new information about Port Of Subs, 10555 Stead Blvd, Reno, NV »