- [2] Food protected during storage; preparation; display; service; transportation
Observed tubs in walk in stored on floor. All food containers must be stored AT ALL TIMES at least 6 inches off the floor. Corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
Current CFPM in class today. Once recertification occurs; bring certificate and ID to Health Dept to register.
- General Comments that relate to this Inspection
Other violations noted on 5/29/15 inspection have been corrected.-meat and cheese bins at 37-41F-documentation in place for changing tongs-scoops removed from oatmeal container-reviewed temperature logs with no issues noted
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6/1/2015 | Routine Reinspection 2nd | 98 |
- [4] Facilities to maintain product temperature
The bins for the meat and cheese continue to measure between 50-55F. Per operator log; meat measured at 44F 2 hours ago.Repair person called during inspection. Will be out this afternoon.Repair or replace unit to maintain food at 40F or below.Continue date/time marking to ensure food is not kept over 40F for more than 4 hours.
- [2] Food protected during storage; preparation; display; service; transportation
Tongs are now stored in separate dry clean containers on counter. Do institute time marking system to ensure they are changed out every 4 hours.Observed tubs in walk in stored on floor. All food containers must be stored at least 6 inches off the floor to allow for proper cleaning and prevent cross contamination.Observed cups used as scoops in oatmeal and salt tubs. Handled scoops shall be used to minimize hand contact with the product. Scoops may be stored in the product with the handle up or in a separate clean container. Alternatively; one time use scoops may be used.Corrected on site.
- [3] CFPM or person in charge present; certificates posted as required
Current CFPM expired. CFPM on site at time of reinspection; stated she is enrolled in class Sunday and Monday. Once completion of recertification occurs; bring certificate and ID to Health Department to register.
- General Comments that relate to this Inspection
Notes:-other violations noted on 5/28/15 inspection have been corrected with the exception of the above.-front counter make up table - product at 40-41F-back make up table - product at 37-41F-3 door reach ins - ambient air at 38F; lettuce 41F-thermometers available-stem thermometer provided-refrigeration logs in use-observed good employee hand washing-sanitizer bucket at 50ppm chlorine; cloths properly stored-chemical bottles labeled
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5/29/2015 | Routine Reinspection 1st | 94 |
- [4] Facilities to maintain product temperature
Observed front counter with the following temperatures: tuna salad 48F; potato salad 51F; lettuce 47-50F; sliced tomato 45-50F. Per operator these items have just been replenished.Observed meat and cheese drawers with the following temperatures: turkey 47F; ham 45F; cheese 48F; roast beef 51F.Observed back make up table with an ambient air temp of 44F. Items moved to walk in. Repair or replace units to ensure food is kept at 40F or below.Operator will use time as a public health control until unit is repaired. Food must be marked with the time leaves refrigeration and the time it must be discarded. This may not be more than 4 hours. System instituted during inspection.Observed 2 - 3 door reach in units with an ambient temperature of 50F. Food temperatures were observed at cucumbers 53F; sausage patties 44F; eggs 44F; deli meat 44F; lettuce 47F; spinach 46F; pickles 61F. Spoke to CFPM on phone who had just left for the day who stated they had a large lunch rush and had the units just restocked. All items moved to walk in. Do not use units until repaired and holding at 40F or below.Refrigeration logs left with operator. Recommend instituting daily checks of equipment to prevent future problems.
- [2] Food protected during storage; preparation; display; service; transportation
Observed tubs in walk in stored on floor. All food containers must be stored at least 6 inches off the floor to allow for proper cleaning and prevent cross contamination.Observed cup in container of oatmeal. Handled scoops shall be used to minimize hand contact with product. Scoops may be stored in the product with the handle up or in a separate clean container.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding units. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Provide stem thermometer to monitor product temperature.
- [1] In-use food; ice dispensing utensils properly stored
Tongs on counter stored in tin of water at room temperature. In use utensils may not be stored in water. They may be stored on clean surface; disposable container/paper; and must be changed out at least every 4 hours to prevent bacterial growth.Tongs put in dish area.Corrected on site.
- [5] Hands washed and cleaned; good hygienic practices
Observed employee make a sandwich with gloves on; then wipe knife with damp cloth hanging under counter; wipe off counter with same cloth; then proceed to get bread for the next sandwich.Inspector stopped employee and instructed them to remove gloves and wash their hands before proceeding to next task. Discussed proper handwashing and glove use. Corrected on site.Discontinue wiping knives with damp cloth as this can cause contamination. Knives may be wiped with a dry cloth that is changed when it becomes visably dirty. Do not use sanitizer water to wipe knives when then have direct contact with food as this could result in chemical contamination of the food.
- [3] CFPM or person in charge present; certificates posted as required
Current CFPM certificate expired on 5/20/15. Spoke to CFPM on phone at time of inspection. Stated she is taking a class this week to renew her certificate.
- [1] Wiping clothes: clean; use restricted
Sanitizer bucket had no measurable residual.Change water out often enough to maintain a sanitizer residual of 50-100ppm chlorine or 200-400ppm quat.Corrected on site.Damp cloths stored on counter. Cloths must be stored in sanitizer solution between uses.Corrected on site.
- [5] Necessary toxic items properly stored; labeled; used
Observed unlabeled spray bottle on counter. Employee stated she thought it was for slicer cleaning but didn't know what was in the bottle. All chemical bottles must be labeled to ensure proper use and prevent cross contamination.Contents discarded.Corrected on site.
- General Comments that relate to this Inspection
Notes:Employee stated that this facility does not make soup. Inspector observed commerically prepared frozen soup in freezer. When asked again; employee stated they'd never made it and didn't know how. If soup is reheated; it must be reheated to 140F or higher for hot holding within 2 hours. Ensure staff is trained on proper procedures.Observed employee cutting melons for fruit cups. Sliced melons are a potentially hazardous/time and temperature controled for safety food. Recommend prechilling melons before slicing to aid in cooling. Ensure melons are cooled from 70F to 40F within 4 hours. Recommend using walk in to bring temperatures down before placing in display unit up front.-handsinks stocked; Review with all employees proper times to wash hands and proper glove use.-per operator no cooling is done. There are no raw meat products at facility.-ice machine clean; scoop stored properly-facility has date marking system. Ensure it used on all products; including the sliced melon cups.-3 compartment sink and test strips available. Discussed cleaning procedures with no issues noted. Do monitor sanitizer concentration regularly.-walk in at 38F; salami at 37F; chicken at 40F. Freezer at 0F - all product frozen -discussed cleaning procedures for dining room-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
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5/28/2015 | Routine Inspection 1st | 82 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-gloves in use for all ready-to-eat food prep./service-reach-ins all less than 40F -deli meats and cheeses 37F to 40F-walk-in at 38F -meat balls; deli meats and cheeses 36F to 39F-freezer less than 0F-discussed date marking/tracking procedures with no problems noted-wiping cloth sanitizer buckets at 100 ppm chlorine-three-comp. sink available for wash; rinse; sanitize-chemical test kits available-restrooms stocked and clean-discussed employee heath policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for the duration of the illness and 48 hours after symptoms stop.
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5/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes-hand sinks stocked-gloves in use for all ready-to-eat foods-make-up units less than 40F -deli meats; cheeses and sausage patties 36F-40F-reach-ins less than 40F -deli meats and cheeses 37F-40F-walk-in 38F -deli meats; cheeses; chicken 36F-39F-freezer at 5F-products dated - dates current-wiping cloth sanitizer buckets at 50 ppm chlorine-three-comp. sink available for wash; rinse; sanitize-chemical test kits available-food and single service items all stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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2/27/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Roast beef 38 f; Turkey 38 f; Salami 38 f; Veggies 38 f.Walk in freezer @ 0 f. All food products frozen and stored properly. Small ice build up on pipe from condensation unit - pay attention so freezer unit does not go down. Reach in coolers @ 40 f. Meatballs 38 f. All labeled properly.Meat cooler @ 40 f. Turkey 38 f; Salami 38 f; Ham 38 f; Cheese 38 f.Sandwich makeup cooler: Tomatoes 38 f; Tuna 38 f. All serving utensils stored properly. Drink cooler @ 40 f. All dates current.Smoothie cooler @ 40 f. All drink products have current dates. Blenders clean. Handsinks stocked properly. 3 compartment sink operational - no leaks. Cookware; utensils; knives stored properly and clean. Microwave; meat slicer (plastic parts); and handles clean. Floors; counter clean. Soda area clean. Customer area clean and maintained.
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1/3/2012 | Routine Inspection 1st | 100 |
- [1] Installed; maintained
Observed in freezer walk in piping from condensation unit building up ice. Remove ice from piping to enusre proper cooling of unit and to make sure no leaks are present. Correct by 11/7/10.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in refrigerator @ 38 f; Peppered beef 37 f; Capiccola 37 f; Cheese 38 f. All food products stored properly. Fan guards clean. Condensation unit ok - no leaks.Freezer 0 f; All food products frozen.Reach in unit: Meatballs 38 f; Lettuce 38 f; Cheese 38 f; Pickles 38 f.Sandwich area: Slice tomatoes 37 f; Lettuce 37 f; Tuna 37 f; Sausage patties 37 f. All serving utensils stored properly. Drink cooler @ 38 f; All dairy products have current dates.**All food products dated and labeled.Meat storage cooler: Peppered beef 37 f; Pepper jack 38 f.Paninni grill area and grill clean.Microwaves and handles clean.Soda fountain area clean.3 compartment area clean and - no leaks in plumbing.Meat slicers clean.Handsink stocked properly w/ soap and p-towels.Utensils; cookware; knives and storage clean.
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1/6/2011 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f. All food properly stored. Whole Turkey 38 f; Chix Breast 38 f.Freezer @ 0 f. All food frozen.Reach in @ 38 f. Hard Shell eggs 40 f; Discussed prevention of cross contamination issues w/ Hardshell egg food preparation w/ Greg. Tomatoes 38 f; Lettuce 38. Meat cooler @ 38 f. Salami 38 f; Turkey 38 f; Chix 38 f.Drink Cooler @ 38 f; All dairy products have current dates.Hot holding: Soup 170 f. All ladles stored properly.Handsink stocked properly w/ soap and p-towels.Sani buckets @ 50ppm. Floors; counters; handles; and microwaves clean.Knives stored properly and clean.Dry storage clean. *Discussed Handwash policy; sick employee policy; and cleaning of meat slicer w/ Greg.*Observed proper food preparation.*Observed employees wash hands and change gloves.
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2/8/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM follow up. More CFPM Certificates on File for - Port of Subs - East 2nd St. Graciela Narra - M090123 - 02/17/2009.Donna M WaldKirch - M090131 - 02/23/2009.
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3/30/2009 | Routine Reinspection 1st | 100 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Large Walk in @ 38 f. Roast Beef @ 38 f; Turkey 38 f. All food properly stored. All current fresh dates on food products. All food products labeled and dated.Freezer @ 0 f. All food frozen.Reach in unit @ 38 f. Roast Beef 38 f; Pastrami 38 f; Turkey 38 f.Drink cooler @ 38 f.All handsinks stocked properly w/ p-towels and soap.Dry storage clean and organized.Counter and floors clean.Sanitizer bottle @ 100ppm.Items discussed w/ Greg:Sick employee policy and Handwash policy.Observed glove changing and handwashing during inspection.***Greg Piero's Serv Safe certification will be expiring on 02/1/7/09. Greg will be taking the re-certification class next week and will need to come to the Health District and get a Washoe County Certified Food Manager Card by 02/26/2008****
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2/11/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations observed during the inspectionHand sinks stockedBleach buckets at 50ppm chlorineReefer @ 33FTuna salad - 35FCheddar in well - 37FFacility clean
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1/15/2008 | Routine Inspection 1st | 100 |
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