- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Pastrami @ 39 f; Roast beef @ 38 f; Cheese 38 f.. All food products labeled and date with current dates. Condensation unit in good condition and no leaks observed. Floors and shelving clean. Walk in freezer @ 0 f. All food products frozen. Sandwich makeup area - avacodo mix @ 39 f; Sliced tomatoes @ 38 f; ; Macroni salad @ 40 f. All food scoops clean and stored properly.Reach in coolers @ 40 f. All dairy products have current dates.Reach in cooler (meat): Salami @ 38 f; Turkey 38 f; cheese 38 f. Cold unit for meat by slicer: Roast beef @ 38 f; Turkey 38 f; Ham 38 f; Salami 38 f; Cheeses 38 f. Container and handle clean. Meat slicer very clean and well maintained (in good condition). All plastic parts clean. Spice/oil containers clean and well maintained.Equipment and cookware clean. Knives and storage clean. Handsinks stocked and accessible. 3 compartment sink operating properly. No leaks in plumbing. Test strips on hand. Dry storage area - all food items stored up off ground. Shelving and floors clean. Soda fountain/ bag in box area clean. Floors and counters clean. Restroom stocked and clean.**Customer area clean and well maintained. Sani buckets (3) in facility all are @ 50ppm. Strips on hand.**Observed proper food handling; Glove changing; and handwashing onsite.
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2/9/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. Pastrami @ 38 f; Roast beef @ 38 f; Meatballs 37. All food products labeled and date with current dates. Condensation unit in good condition and no leaks observed. Floors and shelving clean. Walk in freezer @ 0 f. All food products frozen. Sandwich makeup area - avacodo mix @ 38 f; Sliced tomatoes @ 38 f; Potato salad @ 39 f; Macroni salad @ 40 f. All food scoops clean and stored properly.Reach in coolers @ 40 f. All dairy products have current dates. Meatballs @ 38 f; Chicken 38 f. Reach in cooler (meat): Salami @ 38 f; Turkey 38 f; cheese 38 f. Cold unit for meat by slicer: Roast beef @ 38 f; Turkey 38 f; Ham 38 f; Salami 38 f; Cheeses 38 f. Container and handle clean. Meat slicer very clean and well maintained (in good condition). All plastic parts clean. Equipment and cookware clean. Knives and storage clean. Handsinks stocked and accessible. 3 compartment sink operating properly. No leaks in plumbing. Test strips on hand. Dry storage area - all food items stored up off ground. Shelving and floors clean. Soda fountain/ bag in box area clean. Floors and counters clean. Restroom stocked and clean.**Customer area clean and well maintained. Sani buckets in facility are @ 50ppm.**Observed proper food handling and handwashing onsite.
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1/24/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler temperature @ 40 f; Roast beef 38 f; Turkey 38 f; Cheese 38 f; Veggies 38 f. All dates current on food products. Walk in freezer @ 0 f. All food products frozen. Reach in coolers - Salami 38 f; Ham 38 f. Meat cooler: Cheese 37 f; Turkey 38 f; Cheese 38 f; Salami 38 f. Reach in cooler under point of sale @ 40 f. All dairy and drink products have current dates. Sandwich makeup cooler: Tuna 38 f; Sliced tomatoes 37 f. Meat slicer (Plastic parts) and equipment clean and well maintained. Sani buckets @ 100ppm.Handsinks stocked and accessible. 3 compartment operational - no plumbing leaks. Dry storage clean and all product stored up off ground. Soda area clean and well maintained. Customer area clean and wel maintained. Trash area clean. **Observed proper food prep; glove changing; and handwashing onsite.
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5/30/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspection.Notes:-hand sinks stocked-observed employee hand washing-food grade gloves in use for ready to eat foods-meat/cheese reach-in at 35F -deli meats and cheeses 36F-38F-condiment/dairy reach-in at 38F-walk-in at 32F -deli meats and cheeses 32F-37F-walk-in freezer at -10F-hot holding: -chicken soup 170F-discussed cleaning/sanitizing procedures for meat slicer with no problems noted-three-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer buckets at 100 ppm chlorine-chemical test kits available-chemicals labeled and stored properly-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting gastrointestinal symptoms (vomiting; diarrhea; jaundice; fever) are excluded for the duration of the illness and 48 hours after their last symptom.
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3/26/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks properly stocked-walk-in at 37F -deli meats and cheeses 38F-40F-freezer at -10F-deli meat/cheese make-up units at 38F-40F -deli meats and cheeses 40F-hot holding: -soup 168F-three-comp. sink used for wash; rinse; sanitize-wiping cloth sanitizer buckets at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and properly stored-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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3/2/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedFacility cleanAll refrigeration 40F or below-ham in meat bin - 39F-turkey in reach in - 40F-pastrami in reach in - 39F-tuna salad in walk in - 38F3 comp sink santizer @ 200ppm quat-Reviewed test strips with operatorTest strips on siteSanitizer buckets @ 100 ppm chlorineAll items stored correctly off floorRestroom stocked*Discussed handling of raw shell eggs with operator; including placement of mixing tools for eggs
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5/27/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Walkin @ 40 f.; freezer @ 0 F. Lunch meat and cheeses @ 45 F. Cold table: tuna @ 41 F.; sliced tomatoes A 50 F. Tomatoes are considered a potentially hazardous food. To prevent bacterial growth maintain @ 41 F. or below. Recommend covering tomatoes on cold table or reduce amount in insert.Chlorine bleach @ 100 ppm in wiping rag bucket. New quats sanitizer unit installed in dish sink. Obtain test strips from vendor.
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6/29/2009 | Routine Inspection 1st | 100 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
There is a standing pool of water in the bottom of the single door reach-in meat cooler. It appears that the condensate evaporator is not functioning properly. Repair or replace the unit.
- General Comments that relate to this Inspection
Replace the overhead burned out bulb in the back storage room corridor.
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5/21/2008 | Routine Inspection 1st | 99 |
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